BAKED CORN ROLL

Potato and corn rolls wrapped in bread and baked

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Servings : 4 INGREDIENTS:- Sweet Corn, boiled 1 cup Bread 12 slices Potato, boiled and mashed 1 large Green chillies, chopped 2 Ginger paste 1 teaspoon Fresh coriander sprigs , chopped 1/4 cup Lemon juice 1 teaspoon Salt to taste Oil 2 tablespoons Onion , chopped 1 large

METHOD:-

• Preheat oven to 180 ºC. 
• Coarsely crush boiled sweetcorn in a blender. 
• Transfer into a bowl. 
• Add potato, green chillies, ginger paste, coriander leaves, lemon juice and salt and mix well. 
• Heat oil in a pan and sauté onion till light brown. 
• Add this to the corn mixture. 
• Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. 
• Remove the crusty sides of bread slices and soak them in water for ten seconds. 
• Squeeze out excess water by gently pressing between your palms. Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. 
• Similarly make rest of the rolls. 
• Place all the rolls on a baking tray. 
• Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in colour. 
• Serve hot with tomato ketchup or green chutney.

VIRGIN MARY

A tomato juice based mocktail  Preparation Time : 10-15 minutes Servings : 4 INGREDIENTS:- Tomato juice 5 cups Lemon, sliced 1 Celery salt 1 teaspoon White pepper powder 1 teaspoon Garlic, chopped 4 cloves Tobasco sauce 1 teaspoon Ice cubes, crushed 10-12 Celery stalks for garnish

METHOD Fill a saucer with salt.  Wet the rims of individual Old-fashioned glasses with lemon slices and dip in salt.  Set aside.Blend tomato juice, celery salt, white pepper powder, garlic and Tabasco sauce till smooth.  Add crushed ice and blend again.  Strain into the salt-rimmed glasses and serve chilled with celery stalks or swizzle sticks.

Pineapple Grapefruit Swirl

• In a metal ice tray stir together 1 cup of the grapefruit juice and the sugar if desired until the sugar is dissolved. 
• Fit the tray with the divider, and freeze the mixture until it is frozen solid. 
• In anther metal ice tray fitted with the divider pour 1 cup of the pineapple juice and freeze it until it is frozen solid. 
• The fruit mixtures may be prepared up to this point 1 day in advance. 
• In a blender blend the frozen grapefruit juice mixture with 1 1/2 ounces of the tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. 
• In the cleaned blender blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/4 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between the 2 glasses.

Cheesy Tofu Mac n Cheese

High Protein Mac ‘n Cheese

Ingredients :

Superfirm, high-protein Tofu : 300 gms (cut into thick french-fry-size )

Olive Oil : 2-3 tsp

Mozarella/ Cheddar Cheese : 1 Cup

Rosemary powder : a pinch

Salt and Pepper : To Taste

Method :

• Spread tofu slices evenly over a foil-covered baking Dish.
• Drizzle with a few teaspoons of olive oil, and sprinkle coarse salt and freshly ground black pepper generously. 
• Spread 1 cup of grated cheddar or mozzarella, or just 1/2 cup if you’re using parmesan, over the slices. 
• Garnish with a little rosemary if you like. 
• Bake at 400 degrees for about 10 minutes, or until the cheese begins to crisp and brown. 

Serve Piping hot with Tomato Salsa or a Mustard based dip

Caprese Salad

This is one of those meals that looks really fancy but actually requires no brainpower.

Preperation Time :5 mins.

Ingredients :

Fresh basil leaves:- 1 Bunch

Fresh tomatoes : 2 nos.

Mozzarella cheese : Fresh (soft) . 

Method

• Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or twobasil leaves. 
• Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. 
• Delicious. Fast. Cheap.

Savoury Apple and Onion

Here is a quick sweet and savoury dish for your sudden guests.

Preparation Time : 6 Mins.


Ingredients : 


Apples : 2 large ones (they are in season right now and are very cheap)
Sweet onion :3 Nos (Large)(also inexpensive). Double the amounts if you are having a guest.
Salt:To Taste
Sugar: To taste 
Cumin :1 tsp. 
Balsamic vinegar : A Dash  
Butter (vegans can use olive oil).:2 Tbsp 
Soy Sauce: a few dashes
Aji-na-moto: A Pinch


Method :

• Wash the Apples and Onion and chop into cubes.
• Saute in a pan over medium heat 
• Add  occasional small dashes of Salt, Cumin, Balsamic vinegar and the tiniest pat of Butter (vegans can use olive oil). 
• When the onions are clear, you’re done. 
• Serve steaming hot with Bread Rolls or Garden burger.

Enkiwar (Puto)

(Puto is a Philippine steamed rice cake prepared practically all over the country and eaten alone, with butter or butter substitute and/or grated fresh coconut or with Coconut Milk)

Preparation Time : 45 Minutes

 Ingredients:

Malagkit (glutinous rice) : 1and 1/2 cup
Water :  for soaking the rice
Coconut milk : 3 cups
Salt : 1 teaspoon
Sugar : 1/4 kilo 
Bilao lined with banana leaves

*Bilao - a round tray made from bamboo

• In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
• In a pot, boil the coconut milk with salt until about a cup has been evaporated.
• Put the malagkut in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
• Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
• Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
• Serve either hot or cold.