Almond Granola with Cinnamon

Ingredients
1½ cups rolled oats
¾ cup unsalted almonds, chopped
2 tbls flaxseeds
2 tbls sesame seeds
1 oz (2 tbls) unsalted butter
2 tbls honey 
2 tsp ground cinnamon
½ cup raisins (you can also used chopped dates, chopped dried apricots, dried blueberries, or dried cranberries)


Method
1. Preheat the oven to 180°C (350°F).
2. Use large mixing bowl, add the oats, almonds, flaxseed, sesame seeds, and 1 tsp cinnamon and stir to mix.
3. In a small saucepan, add the butter, honey, and 1 tsp cinnamon. Heat gently until the butter has melted.
4. Add the liquid to to the dry ingredients and mix well.
5. Place a sheet of foil on a baking tray and spread the granola mixture in an even layer.
6. Bake for 10 minutes, then stir, and bake for another 10 minutes.
7. Remove from the oven and allow to cool completely.
8. When the granola has cooled, stir in the raisins.
9. Store in an airtight jar.

Makes approx. 2 cups

Coffee Cake

Ingredients
200g flour
4 eggs
1 ½ tsp. vanilla essence
1 cup castor sugar
2 tsp baking powder
225g butter

Method
1. Cream butter and sugar with a cake beater.
2. Sift flour and baking powder, adding 1 tbsp. of the dry mixture and 1 egg into sugar/butter and beating it using cake mixer until all four eggs and vanilla essence are added.
3. Add remaining dry mixture and mix with spatula.
4. Divide batter into two 8-inch cake pans and bake in a pre-heated oven (350 degrees F. or 180 degrees C.) for 20 to 22 minutes.
5. Cool completely on wire rack and ice.

Icing
1. In a pan, melt 150g butter and ¾ cup white granulated sugar. Set aside to cool.
2. Add 3 beaten eggs to butter and sugar and cook on lowest heat until sugar dissolves and icing has thickened. Set aside to cool.
3. Once cool, add 1tbsp. coffee (dissolved in 1tbsp, water) to icing.
4. After setting the icing in the fridge for 20 minutes. ice one cake, then top with the second cake and ice it on top and all around. Set in the fridge for 20 minutes.

Your cake is ready for devouring and sharing!

Baked Parmesan Seasoned Fries

Ingredients
  1/2 kg of medium russet potatoes (approx 3 medium potatoes)
  1 1/2 tbsp of Extra Virgin Olive Oil
  1/4 tsp Dried Thyme
  1/4 tsp Dried Oregano
  1/8 tsp Dried Rosemary
  1/4 tsp of Garlic Powder
  1/4 tsp of Old Bay Seasoning
  2 tbsp of Parmesan Style Grated Cheese


Method
1. Preheat oven to 425 centrigrade.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). 

Bread Nuggets

Ingredients
2 Bread slices
1 tblsp redchilly powder
pataoes as required
Coriander 2 tblsp
baisen 5 tblsp
Salt to taste
Oil for frying

Method
Cut the corners of bread and make it round shaped.
Now add baisen & rest of the things and mix it with water
Now dip round shaped slices in the mixture & deep fry in the oil.

Dal Samosa

Ingredients
For Dal Samosa
    2 cups – all purpose flour 
    1 cup – moong daal
    1 cup – vegetable oil


For Masala
    1 tbsp – garam masala
    1 tbsp – coriander powder
    1 tbsp – red chilli powder
    1 tbsp – amchur
    Vegetable oil for frying
    Salt to taste


Method
- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough. Make small round rolls with dough.
- Roll it like chappati. Cut it into 2 equal halves along the diameter.
- Put small water along the diameter. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.

Dal Kachori

Ingredients
    3/4th cup skinless dried black beans (urad)
    4 cups plain Flour 
    1 green chili chopped
    1 tbsp anise seeds 
    1 tsp coriander seeds
    1 tsp white cumin seeds
    1/2 tsp red chili powder
    1/4th tsp asafoetida powder
    1/2 tsp Salt
    Oil for deep frying


Method
- Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough.
- Cover the dough with damp cloth and leave for 30 minutes. Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.
- Serve the dal kachori hot with chutney.

Club Sandwich

Ingredients
Chicken 1/2 kg  boiled
Cheese slices
Garlic 3-4 cloves
Eggs as required
Mayonnaise 1/2 bowl
Mustard paste 2 tbsp
Butter
Cucumber
Tomatoes
Lettuce leaves
Toast slices as required
Salt
Black pepper


Method
- Boil the chicken with garlic cloves, salt and black pepper.
- Sprinkle salt and black pepper on the boiled egg slices. Butter the toasts.
- Mix the mayonnaise and mustard paste. Apply the mayonnaise mix on the slices.
- Place sliced eggs on mayonnaise and mustard coated slices. Now place buttered toast and put lettuce leaves on it.
- Place a cheese slice on it. Also place tomatoe and cucumber slices. Now add chicken on it.
- Cover with mayonnaise and musterd paste coated slice.
- Slice in half and insert toothpick in it.
- Serve with Chips or Potato Wedges.

Crispy Rice Balls

Ingredients
    Boiled rice 1 cup
    Onion 1
    Green chilies 4-5
    Red chili powder 1 tsp
    Cumin powder 1 tsp
    Bread crumbs 3 tbsp
    Egg 1
    Cooking oil for frying
    Salt to taste


Method
- Mix all the ingredients in cooked rice except bread crumbs, egg and cooking oil.
- Mashed properly and prepare a smooth mixture.
- Make small balls of equal size.
- Heat oil in a cooking pan.
- Dip rice balls in egg and then roll in bread crumbs.
- Deep fry till golden brown.
- Crispy rice balls are ready.
- Serve hot with chili sauce and ketchup.

Cheese Sticks

Ingredients
    Mozzarella cheese sticks 1 packet
    Bread crumbs 1 ½ cup
    Flour 2/3 cup
    Garlic salt ½ tsp
    Beaten eggs 2
    Cornstarch 1/3 cup
    Cooking oil for frying
    Water ¼ cup


Method
- Take a bowl and combine eggs and water.
- Mix bread crumbs and garlic salt in another bowl.
- Blend flour and cornstarch together. Heat oil in a big sauce pan.
- Take cheese sticks and roll in flour mixture then dip in eggs and again roll in the mixture of bread crumbs.
- Deep fry till golden brown. Crispy cheese sticks are ready to serve with chili sauce and ketchup.

Chicken sticks

Pastry filled with chicken mince cooked with veggies, sweet chilli sauce and oyster sauce, these rolls are something quite special!


Ingredients
    1 teaspoon vegetable oil
    1 onion, finely chopped
    500g chicken mince
    200g green or red cabbage, finely shredded
    2 small carrots, grated
    ¼ cup oyster sauce
    ¼ cup sweet chilli sauce
    5 sheets puff pastry, halved
    1 egg, lightly beaten


Method
- Remove pastry sheets from freezer, separate and leave on bench to thaw while preparing filling.
- Line two baking trays with baking paper.Preheat oven to 200°C.
- Heat oil in a large nonstick frypan over high heat, add onion and mince and cook for 5 minutes until chicken is golden.
- Stir to break up the large chunks. Add the cabbage, carrot and sauces and cook for another 5 minutes. 
- Remove from heat and cool.
- Spoon the chicken mixture along the centre of each pastry half, brush the edges with egg and roll up. 
- Slice each roll into three pieces and place join-side down on baking trays. Brush tops with egg.
- Bake for 10-15 minutes until golden brown.

Little meat pies

Ingredients
    3 sheets frozen shortcrust pastry
    2 sheets frozen puff pastry
    1 tsp oil
    1 onion, diced
    500g lamb mince
    1 tsp tomato paste
    2 cups (500mL) beef stock
    ½ cup red wine (optional)
    2 tsp Worcestershire sauce
    1 tsp cornflour
    2 tsp water
    salt and freshly ground black pepper to taste
    1 egg, lightly beaten


Method
- For the filling, heat the oil in a saucepan over high heat, add the onion and cook for 2 minutes or until soft. 
- Add the mince and cook until brown, about 5 minutes. Use the back of a wooden spoon to help break up the chunks. 
- Add the tomato paste, stock to the saucepan and simmer for 1 hour. 
- Mix the cornflour and water to make a smooth paste, stir into the beef mixture until thickened. 
- Add salt and pepper to taste and leave to cool.
- Preheat the oven to 180°C. Defrost the pastry sheets on a clean work bench, this takes about 10 minutes. 
- From the short crust pastry, cut out 12 bases slightly larger than the holes of your muffin pan and push gently into muffin holes; you need about a 3-4mm hang over the edge to ensure a good seal. 
- You may need to re-roll the pastry cut offs. Spoon in filling to just below top of pastry. 
- Cut out 12 lids from the puff pastry, place on the top of the pies, press edges of pastry together and trim
- Brush the tops of the pies with egg and make a slit in the top. Bake for 25 minutes or until golden.

Homemade sausage rolls

sausage rolls is great for children’s birthday parties or to take on a picnic – adults usually love them more than the kids.


Ingredients
    500g chicken mince    
    500g lamb mince
    4 sheets frozen puff pastry
    2 carrots, peeled and cut into chunks
    1 onion, peeled and quartered
    ½ cup fresh flat-leaf parsley
    ½ tsp salt
    ¼ tsp white pepper
    1 egg, lightly beaten


Method
- Preheat oven to 180°C. Line two baking trays with baking paper.
- Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
- Add mince, salt and pepper and puree until smooth. Combined all ingredients in a large bowl and did the final mixing with (clean) hands.
- Divide the mince mixture into eight equal portions.
- Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
- Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
- Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
- Place rolls on prepared trays about 2cm apart. 
- Bake for 25 minutes until pastry is puffy and golden and the mince is cooked through.

Idli Pakora

Ingredients
1/4 cup idli rava and rice floor 1/4 cup.
besan - 1/2 cup
chilli powder - 1/2 teaspoon
coriander powder - 1/2 teaspoon
onions - 2
green chillies - 1
coriander leaves - 1/4 cup
fried cashew nuts - 1 tablespoon
salt to taste
oil for frying


Method
- In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. 
- In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. 
- Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Aloo Methi Kabab

Ingredients
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
50 ml Oil
Salt according to taste


Method
- Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
- Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
- Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
- Garnish with chaat masala powder. 
- Serve hot.

Cheesy Breadsticks

Ingredients
    4 cups of All-Purpose Flour (Maida)
    1 ¾ tsp. of Yeast (quick-rising or active dry)
    1 tbsp. of Sugar
    1 ½ tsp. Salt
    1 ½ cup Water
    ¼ cup Olive Oil
For Topping
    2 cups of Mozzarella Cheese or Cheddar Cheese (shredded)
    1 cup of Parmesan Cheese (freshly grated)
    2 tbsp. of Dried Parsley (finely minced or crumbled)
    2 tsp. of Garlic Salt
    ¼ cup Olive Oil


Method
- In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place all of the dry ingredients. Add the water, yeast and oil to the dry ingredients. Mix with a wooden spoon.
- Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
- When the bread dough has risen to double of its size, punch it down.
- Spray two large cookie sheets with a non-stick spray. Place half of the dough on each cookie sheet. Use your hands to flatten and shape each ball of dough into a rectangle measuring about 10" by 14", as much as you would to a pizza crust. 


For Topping
- Combine the cheeses in a small bowl. In another small bowl, combine the garlic salt and olive oil and mix well. Brush each rectangle of bread dough with the olive oil mixture. Sprinkle the cheese mixture on top and then sprinkle the dried parsley over the cheese. Let the bread rise until double in thickness, if you have the time.
- Bake at 375 degrees F. for 10-15 minutes, or until slightly brown on top. They should still be somewhat soft in the center.
- Remove the rectangles from the oven and use a pizza cutter to slice them into breadsticks approximately 10" long. These bread sticks make a wonderful accompaniment for many of our crockpot soups.

Cottage cheese samosa

Ingredients
    1 cup of Cottage Cheese
    A bunch of Fresh Coriander/Cilantro Leaves - finely chopped
    4 Green Chillies - finely chopped
    1 medium Onion - finely chopped
    10 Almonds - coursely ground
    10 Black Peppers - coursely ground
    Salt to taste
    14 Samosa Wrappers
    2 cups of Cooking Oil


Method
- Mix together almonds, black peppers, and cottage cheese . Add onions, coriander, and green chillies to mixture and mix well. Set aside for about 20-25 minutes.
- Put a teaspoon of cheese filling into a strip of samosa wrappers , fold into a triangular samosa shape and seal with flour paste.
- Heat oil in a deep fryer and deep fry triangles on low heat.
- To make flour paste for sealing: Mix 2 tablespoons of flour with 2 tablespoons of water. This works as a glue for sealing wrappers.

Chicken Chaat

Ingredients
    1 Boneless Chicken Breast
    3 cloves of Garlic - chopped
    A few strands of Fresh Coriander Leaves for garnish
    Salt to taste
    1 ½ tsp. Coriander Powder 
    ¼ tsp. Turmeric Powder 
    ½ tsp. Red Chilli Powder 
    1 ½ tbsp. Lemon Juice 
    2 tbsp. Cooking Oil


Method
- Wash the chicken and cut into 1-inch pieces. Heat oil in a frying pan and add the garlic and salt.
- Fry the garlic until it is light brown. Add the chicken and fry for 5-6 minutes stirring constantly. Then add the coriander powder, turmeric powder, and red chilli powder. Fry for another 3 to 4 minutes stirring frequently and check to see if the chicken has become tender.
- Once chicken is cooked and tender, remove from heat. Add the lemon juice and garnish with fresh chopped coriander leaves.

Aloo chholey

Ingredients
1/2 kg boiled potatoes
1/2 kg chickpeas (chana)
5 tomatoes
1/2 cup chopped coriander
Chopped green chilies
1/2 packet tamarind (imli)
1/2 cup chopped onions
2 tbs chat masala
Papri 


Method
- Boil the chickpeas with a teaspoon of salt and a pinch of baking soda. 
- When tender drain the water. Also boil the potatoes. In a cup, soak the tamarind in water for half an hour. 
- Now mash the tamarind and separate the seeds. Take half a cup of tamarind water and add one tablespoon chat masala in it. Stir it well. 
- Mix half of the boiled chickpeas with the tamarind water and masala. Now cut the boiled potatoes in cubes and spread them on chickpeas along with chopped onions. 
- Add the remaining chickpeas in the bowl. Spread the tomato pieces and chilies on the chickpeas. 
- Pour the remaining tamarind water on the chickpeas. Sprinkle one tablespoon of chat masala on to the chickpeas. Add Papri. 
- Garnish with coriander. 
- Your allu choley is ready to serve.

Mouth Watering Golgappay

Ingredients
1 cup white flour (maida)
1/2 cup sujji (semolina)
A pinch of salt
The dip:
Red chili powder to taste.
1/2 bunch fresh mint leaves
1 heaped tsp zeera
Salt to taste
1 pinch black salt (kala namak)
2 glass Water
2-3 green chilies
1/2” piece fresh ginger or 1/4 tsp grinded.
1 tbs Tamarind paste
1/2 tsp Ajwain


Method
- Mix the white flour and sujji and kneed into a hard dough. Flatten into a VERY thin sheet and cut into 2” diameter circles with a cookie cutter. Deep fry until golden.
- Grind all the ingredients for the dip together and strain. Keep the liquid that strains through.
- You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gol Guppa. There are several other variations as well. You can add Imli chutney and yoghurt as well.

RAGADA PATTIES

Ingredients
To make the cutlet
3 Potato
1/4 tblsp Coriander Leaves
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed 
1/4 tblsp Turmeric 
Bread crumbs
Oil


To make ragada
Chickpeas (brown) 
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd 
1 Onion 
1 Tomato 
1/2 tblsp Garam Masala
1/4 tblsp Turmeric 
1/2 tblsp Red chili pepper 
Coriander Leaves


Method
    - Boil, peel and mash the potatoes well.
    - Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
    - Mix and knead well into a dough.
    - Now, add the bread crumbs and knead well.
    - Divide the dough into balls.
    - Press each ball with hand so that it would make into a round patty.
    - Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
    - Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
Ragada preparation
    - Wash and soak channa for about 6 - 8 hours.
    - Boil channa with baking soda in pressure cooker till soft.
    - Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
    - Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
    - Now add tomatoes and salt.
    - Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
    - Now, add the boiled peas, enough water, curd and mix well.
    - Cover and cook on medium heat for 3-4 minutes.
To serve cutlet ragada
    - Prepare tamarind chutney and mint chutney.
    - Take the serving plate, put two cutlets in the plate.
    - Pour the ragada on the cutlets.
    - Sprinkle chopped onions and coriander leaves.
    - Sprinkle a pinch of chat masala powder and serve hot.