Tasty and Easy Recipes

Ingredients:
5 cups sesame seeds/sesame paste 2 cups
1 1/2 cups olive oil or vegetable oil
salt
paprika
lemon juice
parsley optional

Method:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency (now you have basic sesame paste).

for preperation of Tahini salad you add 1 cup water in room temp. to 1 cup semsame paste. add : garlic 1 crushed ,  salt and paprika to taste, 2 spoons lemon juice. optional – parsley half cup chopped.

use less or more water in order to get to desired consistency

Ingredients:

400 grms  frozen cut leaf spinach, thawed and drained well/ fresh spinach, washed and patted dry
1 medium sweet onion
2 cups cheese, shredded
10 large flour tortillas

Method:

In a skillet saute the onions over a medium heat.
Drain spinach well to remove any remaining moisture. Then spread the onions out over the spinach followed by sprinkling the five tortillas with cheese and layer on all the spinach. Top with remaining cheese and an additional tortilla. Press gently to flatten.

Over medium heat in a large skillet, cook each Tortillas for two to three minutes per side, or until cheese, melts and tortillas become crisp. Press each one gently with a spatula as it cooks. Garnish with drops of salsa.

Ingredients:
1 Kg small Onions,
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper
7 teaspoons Salt  for onions
2 teaspoons Turmeric
1 teaspoon Onions seeds
Juice of 2 Lemons
4 teaspoons amchoor
5 to 6 teaspoons Salt  for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt

Method:

1. Peel the brown layer from the onions.
2. Slit into four, keeping intact at the base.
3. Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
4. Heat the oil till smoky and cool.
5. Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
6. Fill the masala in the onions and pack in a tall jar.
7. Then pour the rest of the oil over them.

Put 1 teaspoon salt on top and keep aside for 12 days and serve.