ARTICHOKE SOUP

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter,
1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into
dice the artichokes, potatoes, and onion. Cook them until tender in 1
quart of water with the butter and seasoning. When the vegetables
are tender rub them through a sieve. Return the liquid to the
saucepan, add the milk, and boil the soup up again. Add water if the
soup is too thick. Serve with Allinson plain rusks, or small dice of
bread fried crisp in butter or vege-butter

Whole Wheat Pizza Crust Recipe

Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.


Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and kneads until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Khaja

Ingredients:  
• 250 gm All Purpose Flour
• 100 gm Ghee
• 100 gm Sugar
• A pinch on salt

Method:
Prepare the dough hard by adding 2 tsp oil and a pinch of salt in all purpose flour.
After your Dough is ready, prepare small Roti with the dough.
Take three roti made out of this dough and apply ghee on all three roti and keep these roti together.
Role all these roti’s together and prepare a roll of it.
Cut this role in small peaces as shown in figure, and deep fry it until golden brown.
Keep this aside.
Now prepare sugar syrup with 100 gm sugar, and dip these cut peaces of small roll in the syrup and after removing them from this syrup keep them aside for get into the room temperature.
Your Khaja are ready to serve.

Happy Diwali

Toor Daal

Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves

Method:
Pressure cook tuvar dal with sufficient water and turmeric powder.
Mash the dal, after it has been cooked.
Chop the garlic cloves finely.
Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
Add the dal with 2 cups of water and salt.
Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
When the tuvar dal is cooled add lemon juice and serve.

Aloo Matar (Potato Green Pease)

Ingredients:

3 Potatoes
1/2 cup Peas
Salt To Taste
3 Green chilies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
2 tbsp Oil
1 tea spoon Turmeric powder
Handful Pinch Coriander leaves

Method:
• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chilies, ginger with little water to fine paste.
• Heat oil, add mustard seeds, cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chili powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Garnish with coriander leaves and serve hot with parathas.

Aalu Baigan (Brinjal Potato)

                                                 
Ingredients:
Brinjal  – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method:

Dice the Brinjal and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add Brinjal and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and Brinjal are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.