Tasty and Easy Recipes

Ingredients:
1 1/4 cup cooked chickpeas
3 tb tahini
3 tb lemon juice
2 small garlic cloves – optional
4 spoons chopped pasley – optional
1 ts cumin powder
1/2 ts paprika
1/2 ts salt
1/4 ts black pepper
2 to 3 tb water
olive oil

Method:
In a food processor  add the chickpeas and lemonAdd the cumin and minced garlic,add the tahini , add the salt and few table spoons of the humus waterabout 2-3
Blend everything together and check for the thickness,if you find it to be too thick add a little more of water. add parsley now if using. serve on plate with olive oil  or as dip.

so many varieties are around can be eaten with olive oil, minced meat or cooked faba beans etc.

Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
6 tablespoons matzo meal
1 cup cocoa powder
1 cup chopped walnuts (optional)
4 (1 ounce) squares semisweet chocolate, melted
1 tablespoon butter, softened
1/8 teaspoon water

Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8×8-inch baking pan.
3. In a medium-size mixing bowl, blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired). Transfer batter to prepared baking pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a small mixing bowl, blend chocolate:

Ingredients:
(makes about 12 servings)

6 tbsp vegetable oil
6 large potatoes, peeled
1 large onion
4 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
6 tbsp (90 mL) matzoh meal

Cooking Method:
1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9×13-inch (23 x 33 cm) rectangular baking dish.
2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes — or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.

Ingredients:
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

Method:
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry gobis.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp salt and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.

Serve them hot.