Alfredo Sauce

Ingredients

Main	Spices
1/2 cup Maida	Fresh Parsely
1/2 cup Parmesan Cheese	Fresh Sage
1/4 cup Butter	Black Pepper
1/2 cup Whipping Cream	Salt

Method
Melt the butter in a pan and saute some finely chopped parsley and 2-3 whole sage leaves.
Add the maida flour and blend with the butter.
Keep stirring to roast the flour until light pink and aromatic and add 1 cup water.
Use an egg beater to remove any lumps.
Once it starts to bubble, add in the whipping cream, salt and fresh ground black pepper.
Add the parmesan cheese and keep stirring until the cheese melts and you have a smooth lump free sauce.
Use on any pasta or noodles.

Stuffed Mushrooms

Ingredients

Main	Spices/Tadka	Generic
15-20 large Mushrooms	1 tsp Dried Oregano	Olive Oil
2 large Tomatoes	2-3 medium Jalapenoes	Salt
1 small Eggplant	1 tsp Ginger Shavings
1 small Onion	1 tsp Minced Garlic
Marinara Sauce	Basil
	Cheddar Cheese

Method
Click here for the recipe to Marinara Sauce.
Finely chop the onion and eggplant.
In a pan, heat 3-4 tsp Olive oil and rast the ginger and garlic.
Add the onions and jalapenoes and carmelize with 1/2 tsp sugar.
Once they are brown add the eggplant, some dried oragano and salt.
Cook on medium heat until the eggplant is half cooked.
Cut off the stack of all the mushrooms and scrape out the insides to make room for stuffing.
Pre-heat the oven to 350 degrees.
Fill each mushroom with 1 tbsp of the eggplant and line them up on a greased baking tray.
Bake the mushroom for about 15 minutes until they are brown and tender.
Remove the tray and set the mushrooms in an oven safe large plate.
Top each mushroom with some cheddar cheese and pour the marinara sauce generously over the mushrooms.
Broil this plate on low for about 3-5 minutes until the cheese melts and the sides start to brown a little.
Do the broiling just before serving the dish. This dish can be prepared a few hours in advance and left in the oven and the broiling can be done just before serving.
Top with some fresh Basil before serving.
Notes
The stuffed mushrooms can also be topped with alfredo sauce while broiling. Find the recipe here for Alfredo Sauce.

Veggie Puffs

Ingredients

Main	Spices/Tadka	Generic
Puffed Pastry Sheets	3-4 Green Chillies	Oil
1 large Potato	1 pinch Turmeric	Salt
1 cup Peas	1 pinch Garam Masala
2 medium Carrots	1 tsp Grated Ginger
1 large Capsicum	1 tso Minced Garlic
1 small Onion	Tomato Sauce
	1 tsp Kitchen King
	1 tsp Jeera
	Fresh Dhania

Method
Peel the vegetables and finely chop them.
In a skillet, splutter the jeera in 2 tbsp oil until dark.
Add the turmeric, green chillies, garam masala, gingre and garlic and saute for 1/ a minute.
Add the finely chopped onions and saute until pink.
Add the capsicum, peas, carrots and potatoes and cook on medium until 1/2 cooked.
Add salt, kitchen king and 2-3 tbsp Tomato Sauce. (I use Maggi hot-n-sweet)
Saute for another minute or so and turn the heat off.
Add in some finely chopped dhania.
Thaw the pastry sheets and lay one sheet out on a flat surface.
place 2-3 tbsp of the vegetables with an inch between each filling.
Place another pastry sheet on top and press them in in the gaps.
Cut into square puffs with filling and seal all the ends with a dab of water.
Pre-heat oven to 350 degrees.
Grease a baking sheet with some oil and place the puffs on the sheet 1 inch apart.
Spray some more oil on top and bake for about 20 minutes until golden and flaky.
Serve hot with any ketchup/sauce/chutney.

Cabbage Onion Pakodas

Ingredients

Main	Spices/Tadka	Generic
1 cup Shredded Cabbage	1 tsp Red Chilli Powder	Oil
1 large Onion	1 pinch Hing	Salt
1 cup Besan	1 pinch Turmeric
	1 pinch Saunf Powder

Method
Cut the onion into very thin long slices.
Toss the onions and the shredded cabbage together in a large bowl.
add the besan, red chilli powder, turmeric, hing, saunf powder and some salt.
Mix well by hand without adding any water.
Once the vegetables are well blended with the besan and masalas, cover them with a lid and let it sit for about 20-30 minutes.
The besan will become a little pasty from the moisture of the onions and the salt.
Mix again with hand and heat some oil for frying in a wok.
Mould the batter into small loose pakodas by hand and drop them into the oil one by one.
Moulding them too tight will leave the cores uncooked.
Drop only as many pakodas as there is room without crowding.
Fry on all sides until golden and drain on a paper towel.
Serve hot.

Stuffed Chilli Bajji

Ingredients

Main	Spices/Tadka	Generic
6-8 Anaheim Peppers	1 pinch Hing	Oil
1 large Potato	1 pinch Turmeric	Salt
1 cup Besan	1 pinch Aamchur
	1 tsp Jeera

Method
Pressure cook the potato, peel the skin and mash it.
Splutter the jeera in 2 tsp oil until dark.
Add the turmeric and hing and turn off the heat.
Saute in the ehat of the pan for a 10-20 seconds.
Add this jeera to the mashed potato and blend along with some salt.
Wash the anaheim peppers and slit open from one side.
Fill in the potato filling into the pepper and close again.
Prepare all the peppers with the filling.
Make a viscous paste of the besan with abt a cup of water and some salt.
Heat oil in a wok for deep frying.
Dip each pepper into the besan batter and coat well on all sides.
Drop into the hot oil and fry until golden on all sides.
Remove and train on a paper towel.
Serve hot with ketchup or any chutney/sauce.