Winter crunch salad

From : http://www.bbcgoodfood.com/recipes/1151/winter-crunch-salad
Ingredients

1 x 170g ready-to-bake garlic bread
2 heads of chicory
2 celery sticks, cut into thin diagonal slices
1 bunch of radishes, trimmed and quartered
50g shelled walnuts or pecans, toasted and roughly chopped
2 red-skinned eating apples, cored and cut into slim wedges
175g Stilton (or any leftover cheese)
4-5 tbsp ready-made honey and mustard dressing, to serve

Method

1. Preheat the oven and cook the garlic bread according to packet instructions.
2. While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
3. To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

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Squash & nigella seed soup

From : http://www.bbcgoodfood.com/recipes/8200/squash-and-nigella-seed-soup

Ingredients

2 tbsp olive oil
1 onion
2 tsp nigella seeds
pinch chilli powder
800g squash, peeled, deseeded and cut into chunks
1 potato, cubed
850ml vegetable stock
small bunch flat-leaf parsley

Method

1. Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.

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Blue cheese, butternut & barley salad with maple walnuts

From : http://www.bbcgoodfood.com/recipes/blue-cheese-butternut-barley-salad-maple-walnuts

Ingredients

1 butternut squash, peeled and cut into large chunks, seeds reserved
2 red onions, each cut into quarters
3 garlic cloves, peeled and bashed
3½ tbsp extra-virgin olive oil
handful thyme sprigs, leaves stripped, plus extra to garnish
300g pearl barley
50g walnuts, roughly chopped
1½ tbsp maple syrup
1 tsp brown sugar
½ tsp chilli flakes
2 tsp balsamic vinegar
1 tsp Dijon mustard
100g baby spinach, shredded
140g blue cheese, thinly sliced

Method : 
1. Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
2. Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
3. Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

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EASY PANEER MASALA

From : Sulekha
Servings : 3
Time Taken : 30-45 mins
Ingredients:
300 gm - tomato puree
1 tsp - kasoori methi (dried fenugreek leaves)
1/2 tsp - cardamom powder
1 cup - boiled peas
1/2 tsp - garam masala
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/2 tsp - ginger paste
2 tbsp - fresh cream
1/2 tsp - sugar
200 gm - paneer or feta cheese
20 - cashew nuts
2 tbsp - butter
2 tbsp - oil
1 tsp - salt

Method
Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
Heat 2 tbls oil and butter in a pan, add ginger paste and saute for a while.
Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
Saute for a while, till oil starts separating from the sides of the pan.
Add boiled peas and cook for 1 minute.
Now add paneer, garam masala and cream.
Cover and simmer for 5 minutes.
Garnish with green coriander and serve with naan or rice

Note: You can add feta cheese instead of cottage cheese.

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White choc cheesecake with port syrup cherries

From : http://www.taste.com.au/recipes/18692/white+choc+cheesecake+with+port+syrup+cherries?ref=collections,christmas-desserts

Ingredients
Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream
Port syrup cherries
185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method
Step 1
Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Step 2
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Step 3
Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Step 4
Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Step 5
Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Step 6
Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

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Choc ripple cake

From http://www.taste.com.au/recipes/25214/choc+ripple+cake?ref=collections,christmas-desserts

Ingredients
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method
Step 1
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.

Step 4
Just before serving, sprinkle with grated chocolate.

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Caramelized Onion Dip

From : http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/caramelized-onion-dip-recipe/index.html

Total Time: 3 hr 0 min
Prep 10 min
Inactive 2 hr 30 min
Cook 20 min
Yield: 2 cups
Level: Easy

Ingredients

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving

Directions
Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

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French Onion Dip

From : http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe/index.html

Total Time: 2 hr 30 min
Prep 20 min
Inactive 1 hr 30 min
Cook 40 min
Yield: 3 1/2 cups
Level: Easy

Ingredients
2 tablespoons canola oil
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
1 teaspoon salt

Directions
In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

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Pan-Fried Onion Dip

From : http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html

Total Time: 1 hr 10 min
Prep 10 min
Inactive 30 min
Cook 30 min
Yield: 2 cups
Level: Easy

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

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Mashed Potato Recipes

From : http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html

Here is very few recipes you can check 50 Mashed Potato Recipes on above link

1. Classic 
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red 
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl 
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat 
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle 
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel 
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex 
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce 
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg

11. Pancetta-Rosemary 
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

12. Horseradish-Chive 
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

13. Smoky 
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

14. Mediterranean 
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

15. Crispy Garlic 
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

16. Golden Saffron 
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

17. Pesto 
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

18. Hummus 
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

19. Fennel 
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

20. Italian Cheese 
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.

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Paneer Kurchan

From : http://food.sify.com/vegrecipes/category/paneer/Paneer_Kurchan-221783


Ingredients: 
800 g - paneer
3 g - cumin 
5 g - chopped garlic
2 - onion, thick juliennes
1/2 - bellpepper, thick juliennes
150 ml - tomato puree
3 tbsp - onion tomato masala
1 pinch - garam masala powder
10 g - chopped coriander leaves
15 ml - lemon juice
Salt to taste
30 ml - oil

Method

Heat the pan. 
Put oil in it. 
Add chopped garlic, 
Saute onion and bell peppers for a while 
Add tomato puree and onion tomato masala. 
Cook it for 1 minute on high flame and add paneer cubes mix it properly without breaking paneer pieces. 
Finally add pinch of garam masala and kastoori methi 
Garnish with finally chop corriander leaves. 

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Paneer Buns

From : http://recipe-den.blogspot.in/2013/01/paneer-buns.html

INGREDIENTS:

For dough:

Maida / All purpose flour  - 2 and 1/2 cups
Yeast - 2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Olive oil - 3 tablespoons
Milk - 3 tablespoons, for brushing 

For paneer stuffing:

Oil - 2 teaspoons
Garlic Ginger  paste- 1tbsp
Onion - 1 very small no, finely chopped
Mixed vegetables( potato,beans and carrot) - 1cup finely chopped
Paneer - chopped into small cubes or grated
Chat masala - 1 1/2 tsp
Salt - to taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp

METHOD:

For paneer stuffing:

-Heat oil  add onion and fry for 1 min , add the ginger garlic paste and fry till raw smell goes. 
-Add the vegetable, salt and turmeric powder and cook for 3-4 min.Add little water cover and cook for few minutes till the vegetables are cooked.
-Once the vegetables are cooked, add the paneer and cook for 3-4 min now add the chat masala,red chilli powder and coriander powder , Mix well.Cook for another 5 min.The paneer stuffing is ready and allow it to cool.

For dough and making bun:

-Heat 1/2 cup water to lukewarm. Add sugar , salt, few drops of olive oil and yeast and mix well till everything dissolves well. Keep aside for 10 minutes for proofing. 
-In a big mixing bowl, take the flour and add the proved yeast sugar mixture. mixwell to make a soft dough.
-Knead it well for 10 minutes. Apply little olive oil and cover with a damp cloth. Keep this bowl at warm place till the dough doubles or for an hour.
-After the dough has doubled punch out the air out of the dough and mix well again. Leave aside for 1/2 hr. Divide the dough into medium balls.
-Take a dough ball and make a small disc. Place stuffing in the centre of disc and bring the edges closer to seal.
-Once all the ball are stuffed cover them with a damp cloth and leave aside for 30-40min.
-Line the baking tray with aluminium sheet. Preheat the oven to 230 Degrees C. After the buns rise again, brush buns with milk.
-Bake it for 20 minutes or till the buns turns golden brown in colour.

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Kasoori Paneer Tikka

Ingredients: 

1 kg + 50 gms - paneer, grated
1 tsp - black cumin seeds 
1 tsp - white pepper 
2 tsp - garam masala 
5 tsp - lemon juice 
Salt to taste
1/2 cup - cream 
3/4 cup - yoghurt, hung
2 tbsp - cornflour 
4 tsp - dry fenugreek 
2 tsp - chaat masala 
2 tbsp - ginger garlic paste 
2 tsp - red chilli powder 
Butter to baste 

Method

Wash and cut the paneer into 4 cm cubes. 
Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice and salt together. 
Mix in the grated paneer and refrigerate for 1 hour. 
Whisk the remaining ingredients (except butter) to a fine batter. 
Add the paneer cubes, mix well and marinate for at least 1 hour. 
Preheat the oven to 150C/300F. 
Thread the cubes 2cm apart on a skewer. 
Roast in an oven for 4-5 minutes. 
Baste with butter. 
Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied with mint chutney. 

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Eggless Chocolate Brownie Cupcake

From : http://post.jagran.com/sakhi-eggless-chocolate-brownie-cupcake-recipe-1339504022

Ingredients for Eggless Chocolate Brownie Cupcake 

3/4 cup powdered sugar
1 tsp cornstarch 
1/2 tsp baking soda 
Pinch of salt 
1/2 cup unsweetened cocoa powder 
1 cup refined flour 
1 cup thick buttermilk 
1/4 cup melted butter or vegetable oil 
2 tsps instant coffee pwd mixed in a tbsp of hot water 
1 tsp vanilla essence 
1-2 tbsps toasted chopped nuts (optional)

How to make Eggless Chocolate Brownie Cupcake ? 

Step 1: Preheat oven to 175 degrees Celsius.  Grease an 8 inch square pan and line with butter paper.

Step 2: In a bowl, sieve refined flour, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.

Step 3: In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.

Step 4: Bake in preheated oven for 28-30 minutes.Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream.

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Chocolate Barfi

http://post.jagran.com/sakhi-chocolate-barfi-recipe-1343817839


Ingredients for Chocolate Barfi

250 ml Condensed Milk 
150 ml Sugar 
100 gm (to taste) Cardamom 
1/8 tbsp Koya 50 gm 
Chocolate powder 25gm

How to make Chocolate Barfi? 
Step 1: Boil milk in a thick bottom pan. Add sugar and reduce the milk.

Step 2: Continuously stir it till it becomes a thick paste. Add condensed milk and chocolate powder.

Step 3: Add cardamom powder and khoya to the mixture and let it cool. Pour the barfi mixture in a square mold till it solidifies.

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Almond Cheese Cake

From : http://post.jagran.com/sakhi-almond-cheese-cake-recipe-1329900636

Ingredients for Almond Cheese Cake 

1.    350 gms almond custard
2.    15 grms gelatin
3.    50 gms sliced almonds
4.    Few drops of almond essence
5.    10 gms almond extract
6.    200 gms mascarpone cheese
7.    200 gms non dairy rich cream

How to make Almond Cheese Cake? 

Step 1: Add gelatin in an almond based custard and mix them properly

Step 2: Add almond flakes, extract and essence in it and mix it again

Step 3: Add cheese and cream and stir. Pour them into a desired mould which is lined with biscuit crumbs

Step 4: Freeze it and serve it.

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Rooh Afza Coconut Laddu

From : http://post.jagran.com/sakhi-rooh-afza-coconut-laddu-recipe-1335438888

Ingredients for Rooh Afza Coconut Laddu :     

1.    1 packet Mary biscuits
2.    1 cup grated dry coconut
3.    8 big spoon Rooh Afza
4.    20 gms cashew
5.    20 gms grated walnuts
6.    ¾ cup grated coconut (for wrapping)
7.    Chopped cherries for garnishing

How to make Rooh Afza Coconut Laddu ?

Step1. Grind Marry biscuits and keep it aside.

Step 2: Mix grated coconut pieces, cashew, walnut together and add few drops of Rooh Afza so that it can clung together.

Step 3: Now make laddu with the blended mixture using wet hands and keep it aside.

Step 4: Serve it after garnishing it with cherry

Note: You can also use jiggery and desi ghee for blending

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Rooh Afza Anjeer and Honey Ice-cream

From : http://post.jagran.com/sakhi-rooh-afza-anjeer-and-honey-icecream-recipe-1335796148
Ingredients:   

1.    10 fine chopped fig pieces and soaked in 4-5 big spoon milk for 1-2 hours.
2.    1 kg full cream milk
3.    2 big spoon cornflour mixed in ¼ cup water
4.    3 big spoon honey

5.    ¾ cup Rooh Afza
6.    1 cup cream

Method:

Step 1: Boil milk in a heavy base pan and let it simmer on low flame for 25 minute.

Step 2: Mix cornflour paste and cook it for 5 minutes. Take it off the flame and keep it for cooling.

Step 3: Add Rooh Afza into it and keep the whole preparation for freezing.

Step 4: Beat up the milk next morning.

Step 5: Cut the Rooh Afza mixed milk cube and don’t let it to melt. Now add soaked fig in this preparation.Cover it up for whole night and keep it for freezing again and serve it after freezing it.

Note: Make sure that while putting the ice cream mixture into the refrigerator, adjust the temperature properly.

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Rooh Afza and Gulabjaamun Mix

From : http://post.jagran.com/sakhi-rooh-afza-and-gulabjaamun-mix-recipe-1335616317


Ingredients for Rooh Afza And Gulabjaamun Mix

2 packets of grated digestive biscuits
4 Gulabjaamun 
1 Brick butterscotch ice cream 
1 ½ grated peanut pieces

2 big spoon butter 
¼ cup brown sugar 
3 big spoon roohafza 
Silver bawls and cake crumbs for decoration

How to make Rooh Afza And Gulabjaamun Mix? 

Step 1: Melt butter in a pan and add peanuts or sugar .

Step 2: Sauté it on low flame so that peanuts get caramelized. Now take it off from the flame. Keep it in a steel plate for cooling.

Step 3: Keep grated biscuits in a dessert serving dish, add gulabjaamun after crushing it. Pour 1 big spoon roohafza in it. Press the base to make it even.

Step 4: Spread the ice-cream brick on crushed biscuits layer in even manner. Spread the caramelized peanuts on it. Pour2 spoon of Roohafza and spread remaining peanuts on it. Keep it in the refrigerator and serve it chilled.

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Smoky butter beans & greens

From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients200g brown rice
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard (trimmed weight), washed and roughly chopped
3 garlic cloves, finely sliced
400g can butter beans, rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika
natural yogurt, to serve (optional)

Method
1.Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
2.Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

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Pistachio pilau rice

From : bbcgoodfood
Prep: 5 mins
Cook: 20 mins
Serves 6

Ingredients1 onion, sliced
1 tbsp vegetable oil
1 tsp turmeric
300g basmati rice
600ml hot vegetable stock
bunch spring onions, sliced
50g pistachios, roughly chopped

Method1.Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
2.Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.

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Chilli Garlic Noodles

Ingredients
2 cups boiled noodles
1/4 cup chopped spring onion greens
1/4 tsp m.s.g powder (optional)
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste


Method
1.Heat the oil thoroughly in a large wok or pan.
2.Add the spring onion greens, ajinomoto, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.
3.Pour the chilli oil on top and toss well.
4.Serve hot.

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Awesome Vegetable Rice Noodles Soup

Chef Name : Unknown
Ingredients :
200 gm boiled Rice noodles
125 gm sliced Button mushrooms
125 gm Broccoli
125 gm Bok choy
50 gm low-fat cubed Paneer
2 julienned Carrots
2 tbsp Soy sauce
1 grated Lime rind
1 ltr Vegetable stock
2 stalks crushed Lemongrass
1 crushed Red chilly
2 slices Fresh ginger
2 flakes Garlic
2 sprigs Fresh coriander leaves
1 tbsp chopped Coriander leaves
Salt to taste

Method :
1.Marinate the paneer in soy sauce and lemon rind for half an hour.
2.In a large saucepan, add thee vegetable stock, lemon grass and chilly, mix.
3.Add the ginger, garlic and coriander leaves, bring to a boil, cover and simmer for 20 minutes.
4.Strain the stock and return to heat.
5.Add the noodles, paneer with marinade, mushrooms and simmer for 5 minutes.
6.Add the carrots, broccoli, bok choy and coriander leaves, simmer for another 5 minutes until the vegetables are crunchy but tender.
7.Season the soup with salt and pepper.
8.Garnish with the coriander leaves and serve hot.

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Vegetable And Garlic Calzone

From : http://www.mayoclinic.com/health/healthy-recipes/NU00575

Serves 2

Ingredients

3 asparagus stalks, cut into 1-inch pieces
1/2 cup chopped spinach
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
2 tablespoons garlic, minced
2 teaspoons olive oil
1/2 pound frozen whole-wheat bread dough loaf, thawed
1 medium tomato, sliced
1/2 cup mozzarella cheese, shredded
2/3 cup pizza sauce

Directions

Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.

Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool.

On a floured surface, cut the bread dough in half. Press each half into a circle. Using a rolling pin, roll the dough into an oval. On half of the oval, add 1/2 of the sauteed vegetables, 1/2 of the tomato slices and 1/4 cup cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place the calzone on the prepared baking sheet. Repeat to make the other calzone.

Brush the calzones with the remaining 1 teaspoon olive oil. Bake until golden brown, about 20 minutes.

Heat the pizza sauce in the microwave or on the stove top. Place each calzone on a plate. Serve with 1/3 cup pizza sauce on the side or pour the sauce over the calzones.

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Veg Calzone

http://frugalliving.about.com/od/frugalfoodsrecipes/r/Veggie_Calzone.htm

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4

Ingredients:
Pizza dough
8 oz. can of tomato sauce
8 oz of shredded Mozzarella cheese
Your choice of vegetables (broccoli, tomatoes, onions, peppers, mushrooms, etc.)

Preparation:

1. Prepare a batch of pizza dough by hand or using your bread machine.

2. Then, divide the dough into two balls, and roll out each ball into a circle.

3. Spread tomato sauce over both circles, leaving a one-inch edge all the way around.

4. Top half of each circle with your choice of vegetables, and sprinkle with cheese.

5. Moisten the edge of the dough with water, and fold the untopped side over the filling. Then seal the edges by pressing down with the tines of a fork. Finish by cutting slits in the center of each calzone to allow the steam to escape.

6. Bake at 490 for 10 minutes, or until crust is golden brown.

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Pinwheel Italian Calzones

From : http://www.yummly.com/recipe/external/Pinwheel-Italian-Calzones-Allrecipes
PREP 20 mins
COOK 10 mins
READY IN 30 mins
Ingredients
Original recipe makes 16 pinwheelsChange Servings
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

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