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:
1 cup vegetable shortening
1 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
3 eggs
5 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup orange juice
1/2 cup flour

Cooking Method:
Blend shortening, sugars, eggs and vanilla until light and fluffy in mixer. Sift together all dry ingredients. Add dry ingredients alternately with orange juice. Add another 1/2 cup flour (usually will be needed). If the dough still seems too soft to roll, refrigerate; don’t add more flour unless you absolutely have to.
Roll out dough to 1/8″ thick, and cut into circles. Put 1 teaspoon filling in center and pinch into hamantaschen shape. Bake at 375°F for 12 to 15 minutes or until golden brown.

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

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.