Around The World On Your Plate

Ingredients: For rice: 1 cup uncooked rice 1 cup water and 1 cup coconut milk mixed well. Salt to taste For Seasoning: 1-2 teaspoons of oil 1 teaspoon mustard seeds A pinch of hing 1 teaspoon urad dal 1 sprig of curry leaves 1-2 green chillies or to taste 1 sprig of cilantro Few peanuts 1 teaspoon turmeric powder Method: Mix coconut milk with water and salt and add to uncooked rice.  Cook it either in the microwave or a cooker. Adding equal proportion of coconut milk and water to cook the rice makes it more creamy. Once the rice is cooked, fluff it with a fork and set aside. In a pan, heat oil and add mustard seeds and let it splutter. Next add hing, curry leaves and green chillies (slit) and saute well. Add urad dal and saute until slightly toasted. Now its time to add the cooked rice along with turmeric powder. Season with salt to taste and mix well. Garnish with cilantro and peanut and serve hot.

Ingredients: 1-2 tablespoons of oil 1 cup chopped onion 1 cup of sliced mushroom 8 ounce of spinach, chopped and wilted 1/2 cup tomato puree salt and pepper to taste Chilli powder (optional) 4 ounce of cream cheese (at room temperature) 6 ounce of cooked pasta Method: Start by heating oil and frying the onion.  Once the onion gets translucent, add sliced mushrooms.  I am using baby bella mushroom, but you can use any of your choice. Next add chopped and wilted spinach, you can use either fresh or frozen.  Saute well. Now its time to add the tomato puree and mix well.  Season with salt and pepper and any other seasoning mix of your choice, I add some chili powder. Once everything is well cooked, add the cream cheese which is at room temperature and mix well. Once that is done, add in you favorite pasta that is pre-cooked and ready to this and mix well. Cook it for a few seconds on low until everything is well incorporated. ...

Time:  10 minutes. Servings:  2 Ingredients: 3 cups puffed rice 1-2 green chillies or to taste 3 big tomatoes or 1-1/2 cup tomato puree and 1 tomato sliced 1-2 sprigs of cilantro 1 teaspoon oil 1/4 cup grated coconut Salt to taste Sev/Aloo bhujia to garnish Method: Start by adding salt and oil to puffed rice and set aside. In a blender, put cubed tomatoes and slit green chillies and grind until smooth paste. Now mix everything until its well incorporated and the puffed rice has almost reduced to half. Garnish with sev and cilantro and a few slices of tomato and serve with a hot cup of tea/coffee.

Ingredients: 1 cup onion sliced 1 clove of garlic minced  2 green chilies chopped 1/2 cup dill leaves 1 cup sweet corn 1 cup green peas 2 cup cooked noodles salt and pepper to taste cilantro and lime wedge to garnish 1-2 teaspoon butter/oil Method: Heat butter in a pan on medium and add onion to it once butter has melted. Next add garlic and green chilies and saute well until the rawness no longer remains. Now its time to add chopped dill leaves, you can add as much or as little as you like depending on your taste.  Saute this well. Next add sweet corn and green peas and mix well. Once the peas and corn has softened, add cooked noodles and mix everything well.   You can use rice noodles as well for this recipe.   Season well with salt and pepper, garnish with cilantro and lime (optional) and serve hot.

Preparation time:  30 minutes Serves: 4 Ingredients: To Grind: 1 small onion chopped 1 inch ginger peeled and sliced 3 stalks of lemon grass crushed and sliced 1 teaspoon sea salt Freshly ground black pepper 1-2 teaspoon red chilli flakes Other: 1-2 tablespoon Madras curry powder 1 can of coconut milk Lime wedge to garnish 1 box of firm tofu cubed (12 ounce) 3 tablespoons of oil Vegetables: 1 cup sliced onion 2 cups thinly sliced colorful bell pepper 1 cup sliced carrots 2 cups cauliflower cut into bite size pieces 1 cup sliced celery 1-2 cups green peas 1 cup snow peas (optional) Cilantro to garnish Method: Prepare lemon grass by separating the white and green.  First crush the lemon grass base and slice (white part) into rounds and set aside.  Now cut the green part into bigger chunks and keep which will later be used in the curry for its flavor. Now grind to paste either using a mortar and pestle or a grinder al...

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup luke warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well floured surface and punch it down. This makes a total of two  11 inch  pizzas.

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well-oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well-floured surface and punch it down. This makes a total of two 11 inch pizzas. For the topping: 1 cup cubed paneer 1 cup cubed onion and bell pepper For marination 1 cup yogurt or more depending on the thickness ...