Chilli Tacos with guacamole

                                                 Ingredients

     Taco shells 2
Fresh mint leaves a few sprigs
Baked beans in tomato sauce 1 cup
Low fat cheese,grated 1/2 cup
Spring onions,chopped 2
Green chillies chopped 2
Chilli sauce 2 teaspoons
Lemon juice 2 tablespoons
Salt to taste
Black pepper powder 1/2 teaspoon
 lettuce ,shredded 1/2 cup
   mexican cheese,grated 1/2 cup
                                                           

                                                

                                                                Method

•  Warm the taco shells in a preheated  oven for a few minutes.
•  In a bowl take the baked beans and add grated low fat cheese, spring onions,   green chillies, chilli sauce,   lemon juice and mint leaves.
•  Add salt and pepper powder, mix lightly.
•  Fill the taco shells till about three fourth with shredded lettuce and spoon baked beans mixture on top of the shredded lettuce leaves evenly.
•  Top the shells with grated mexican cheese Serve with guacamole.

Chilli Paneer Pinwheels....

                  Ingredients

•  Crescent roll 8 Ounce
•  Paneer  3⁄4 Cup  crumbled
•  Red onion 1⁄4 Cup finely chopped 
•  Red bell pepper 1⁄4 Cup  finely chopped 
•  Green bell pepper 1⁄4 Cup finely chopped
•  Coriander leaves 1⁄4 Cup finely chopped
•  Garlic 1 Teaspoon, minced
•  Ginger 1 Teaspoon,minced 
•  Soy sauce 2 Teaspoon
•  Chili sauce 1⁄2 Teaspoon
•  Salt 1 Teaspoon 
•  Cooking oil spray 

Method

1. Preheat the oven to 350  F.

2. For the Chilli paneer: In bowl, add and combine the paneer, red onion, red bell pepper, green bell pepper, coriander leaves, garlic, ginger, soy sauce, chilli sauce and salt. Mix well and set aside.

3. On a wooden board, place the crescent roll and flatten it out using a rolling pin. Making sure the perforations are sealed completely. 

4. Add the chilli paneer mixture in the center and spread evenly just before the edges.

5. Roll the dough gently with the stuffing and using a sharp knife slice the roll into 1/4 inch thick pieces. 

6. Take a baking tray, spray some cooking oil over it and place these chilli paneer pinwheels about 1 inch apart. 

7. Bake this in the preheated oven for about 15 - 20 minutes or until golden brown.

8. Serve hot with any chutney .

Spicy Veggie Cutlets..

Ingredients

• 3 potatoes
• 3 carrots
• 250 gms french beans
• 500 gms cabbage
• 2 tbsp ghee
• 2 to 3 onions
• 1/4 tsp turmeric powder 
• 1 tsp chilli powder
• 3 tbsp plain flour 
• 2 tbsp chopped coriander 
• 2 to 3 green chillies, chopped
• bread crumbs
• oil for frying
• salt to taste

Method

1. Chop all the vegetables finely.
2. Heat the ghee in a vessel and fry the onions for 1 minute. Add the turmeric and chilli powders and salt and continue cooking until the vegetables are cooked.
3. Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.
4. Mash the vegetables. Add the coriander and green chillies and mix well.
5. Shape into cutlets.
6. Roll in bread crumbs and shallow fry in oil.
7. Serve hot with tomato ketchup.

Oats Vegetable Idli ( Steamed Oats Cakes )

                                              Ingredients
                                         

1. 1 Cup Oats
2. 1/2 Cup Wheat Rava 
3. 3/4 Cup Curd/ Yogurt
4. 1 cup mix vegetable (Carrot,beans,peas,corn)
5. 1 Tablespoon Oil
6. 1/2 Teaspoon Cumin Seeds
7. 1/2 Teaspoon Mustard Seeds
8. 1 Teaspoons BengalGram( Chanadal))
9. 1 Teaspoon BlackGram ( Urad Dal)
10. 2 Green Chillies, Finely Chopped
11. 5 - 6 Curry Leaves Finely Chopped
12. 1 Tablespoon Cilantro (Coriander) Leaves, Finely Chopped
13. Salt To Tatse
14.  1/2 Teaspoon Eno( Fruit Salt)
15. 1 Teaspoon Grated Ginger 
16. 3/4 To 1 Cup Water
17. Pinch Of Hing

                                                 Method

1. 1. Heat a pan on medium heat, dry roast the oats for 2 - 3 mins till nice aroma comes from it. Keep it aside for cooling.
   
   
   2. Dry roast the wheat rava also for 2 - 3 mins. Do not burn the oats and rava while dry roasting. If you feel they are burning reduce the flame and dry roast.
   
   
   3. Powder the oats coarsely. Clean the vegetables and cut into very fine pieces.
   
   
   4. In a bowl mix the oats powder, wheat rava, eno, salt, mix vegetable , grated ginger, curd and water. mix well. The consistancy should be equal to idli batter.
   
   
   5. Now make the tempering, heat a small pan on medium heat, add the oil, when its hot, add the bengalgram/chanadal, blackgram/urad dal, mustard seeds, cumins seeds, curry leaves, hing, chopped green chillies. When the dals starts to change color turn off the stove and add chopped cilantro leaves.
   
   
   6. Add this tempering to the oats mixture, mix vey well.
   
   
   7. Pour the batter into idli stand, cook in a idli cooker or pressure cooker without whistle.
   
   
   8. Intially cook  on medium high heat, when the steam starts to come reduce the heat to medium low and cook for 10 - 12 mins.
   
   
   9. Serve hot with any chutney or sambhar.

Eggless Molten Lava Cake..)

Ingredients

1 cup chocolate chips
1 cup  butter
1 cup condensed milk
1/2 tsp vanilla essence
1/4 cup plain flour (maida)
1/4 cup chocolate syrup
butter for greasing

Method

1. Pre-heat the oven to 350 F
2. Place the choco chips in double boiler till it melts.
3. Add the butter and mix it well.Add the condensed milk and mix well.
4. Add the vanilla essence and mix well.
5. Add the maida and the chocolate syrup to the mixture.
6. Again whisk till it becomes smooth.
7. Grease cupcake moulds with butter.
8. Pour the mixture in individual cups
9. Bake for 15-20 mins
10. Take it out and cool for few minutes
11. Invert it slowly on a serving dish.
12. When cut, the molten chocolate comes out from cake. (like lava)

Mexican Pizza

Ingredients

 2 Flour tortillas


vegetables  (Onions, red bell pepper, green bell pepper, olives, jalapeno and corn used)

1/4 cup Mexican cheese

1/4 cup Refried beans

1/4 cup Salsa

1 Tablespoon Taco seasoning

2 Tablespoon Cooking spra


                                                                   Method 

•  In a bowl take the re-fried beans and season it with the taco seasoning. Mix well. 
•  Preheat the oven to 350 F
• Take 2 flour tortillas and lay them on a oven toaster tray or baking tray. Spray them with Cooking spray. Toast in the oven till one side is golden brown in color. 
• Spread the re-fried beans on one of the tortillas and cover it from the top with the other tortilla (oil side up). Toast in the oven till one side is golden brown in color. 
• Remove form the oven, flip sides and toast again. 
• When both sides are done, take the tortillas out and spread about 2 tablespoons of salsa on the top. 
• Add the chopped vegetables of your choice on top followed by the shredded cheese. 
• Put the pizza back into the oven and bake till the cheese melts.

Baby Khaman Dhokla n Khaman Dhokla

Ingredients

• 2 1/2 cup besan (bengal gram flour)

• 1 cup Yogurt

• 4 tsp s

  ugar
• 1 tsp ginger-green chilli paste
• 1/2 teaspoon Turmeric powder
• salt to taste
• 2 tsp fruit salt/eno
• 3 1/2 tsp oil for greasing and cooking
• 1 tsp mustard seeds 
• 1 tsp sesame seeds
• 1 tsp chopped green chillies
• a pinch of asafoetida
• 2 to 3 curry leaves

For The Garnish

chopped coriander & grated coconut.

Method

1. Combine the besan, , sugar, ginger-green chilli paste ,Turmeric powder, yogut and salt along with little water (approximately 3/4 cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Add 1 tsp of fruit salt in to  the batter and mix gently.
3. Pour the batter immediately into a greased  thali and spread evenly .
4. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
5. Heat 3 tsp of oil in a small pan and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
7. Remove from the flame and add 1½ tbsp of water and mix well.
8. Pour this tempering over the dhoklas.
9. Cool slightly and cut into equal sized pieces.
10. Serve hot garnished with coriander & grated coconut.   
    1.  

Homemade chocolate dipped strawberries..... :)

Ingredients

1. 6 ounces semisweet chocolate 
2. 3 ounces white chocolate
3. 1 pound strawberries with leaves

Method

•  In a double boiler, melt the chocolate, stirring occasionally until smooth. 
•  Once the chocolates are melted and smooth, remove from the heat. 
•  Dip the strawberries into the semisweet chocolate.
•  Set strawberries on wax paper.
•  Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

* Set the strawberries aside until the chocolate sets, about 30 minutes.

******Homemade Granola Bars******

Ingredients:

1. 4 cups old fashioned oats
2. 1/4 cup whole wheat flour
3. 1/2 cup shredded unsweetened coconut
4. 1/3 cup brown sugar
5. 1 cup mixer of nuts & dry fruits
6. 1/2 cup chocolate chips
7. 1/2 teaspoon cinnamon powder
8. 1/2  teaspoon baking soda
9. 1/2  teaspoon salt
10. 1/2 cup melted butter
11. 1 teaspoon vanilla extract
12. 1/2 cup honey

Method:

1. 1. Preheat oven to 325 F.
2. 2. Combine the first 9 ingredients in a bowl.
3. 3. In a separate bowl, whisk together the remaining ingredients.
4. 4. Pour the wet ingredients over the oat mixture and stir to      combine.
5. 5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.
6. 6. Bake for 40 minutes.
7. 7. Allow to cool completely then cut into 3 x 1 inch bars.

Eggless Chocolate Brownies Recipe ......:) :)

Ingredients:

2 cups all-purpose   flour

2 tsp baking powder

1 tsp baking soda

1 1/4 cup dark chocolate

3/4 cup water

3/4 cup butter at room temperature

5 tbsp castor sugar

1 tin condensed milk

1 tsp vanilla extract

1/4 cup walnuts, chopped

Method:

 * In a bowl mix all the dry ingredients,  all-purpose flour, baking powder and baking soda and sieve once to make it uniform.

* In a small sauce pan, put in the dark chocolate broken into pieces and the water and heat until the chocolate melts. Stir well to get a smooth sauce and keep aside to cool.

 * Set your oven to heat at 180 C/350 F.

 * In a large bowl put in the butter and the sugar and beat well with  a hand blender or stand mixer until smooth and creamy, about 2 to 3 minutes.

*  Put in the condensed milk and the vanilla extract and beat again for 3 to 4 minutes.

* Stir in the melted chocolate and mix well.

* Mix in the flour and beat again for two or three minutes until all the flour is mixed into the liquid.

* Grease a baking pan  with butter and pour the batter, scatter the nuts all over on the top and bake for 40 minutes.

Serve these brownies warm as it is or with toppings like  chocolate syrup, chocolate sauce, fudge sauce or caramel alongwith vanilla ice cream or whipped cream.