Rice,Lentils and Aubergine Risotto

Rice,Lentils and Aubergine Risotto

Ingredients
1 cup Rice
1 cup mix Lentils
1 cup Aubergine cut into small cubes
1 medium Onion chopped
2 big Tomato paste
6 Garlic cloves minced
3 cups Vegetable broth
1 tsp dried Basil
1 tsp dried Oregano
Salt to taste
1/4 cup Parmesan cheese grated
1/4 cup Italian cheese mix
2 tbsp Olive oil

Method
Take a pot. Add olive oil. Add garlic and onion, saute it for 2 minutes. Add the aubergine and stir fry it for 3 minutes. Add the tomato paste, salt, 1/2 tsp of each basil and oregano. Add the rice and lentils... Stir for 2 minutes. Add the vegetable broth. Stir and cook till the rice and lentils are done, add the Parmesan cheese and stir. Sprinkle the Italian cheese mix, oregano and basil from top. Serve hot.

Green Peas Cake with Cream Cheese frosting

Green Peas Cake with Cream Cheese frosting
Ingredients
200 grams Peas paste
200 ml Fresh Cream
2/3 tin Condensed Milk
200 grams Whole Wheat Flour
1 tsp Baking powder
1 tsp Soda bicarbonate

Method
Beat the cream, condensed milk and peas paste together.. Add the flour, baking powder and soda bicarbonate and beat it. Grease a baking tin, pour the cake batter.  Bake in preheated oven at 180°C for about 45 minutes or till the tooth pick comes out clean.. Cool it completely before decorating and slicing it.

Cream Cheese Frosting
Ingredients
60grams cream cheese softened
30grams butter softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar

Method
Beat the cream cheese, butter and vanilla essence together, add the icing sugar and beat it again...

Vegetable Tian

Vegetable Tian
Ingredients
2 Medium Potato Sliced
1 Medium Zucchini Sliced
1 long Black Brinjal Sliced
3 Medium Tomatoes Sliced
1 Meduim  Pumpkin Sliced
2 Onions chopped
1 tsp Garlic minced
1/2 cup Mozeralla and Cheddar mix
Italian seasoning to taste
Salt and Pepper  to taste
Thyme Leaves
1 tbsp Olive oil

Method
Preheat your oven to 200 degrees Celcius. Take a skillet and  add oil, sauté onions and garlic for 2 minutes. Spread the onion and garlic in the bottom of a casserole dish. Evenly arrange the vegetable slices vertically in the dish, alternating the vegetables. Sprinkle with salt, pepper, Italian seasoning and thyme. Bake for 45 minutes. Remove and sprinkle with cheese  mix. Return to oven and bake for 15 minutes more or until the cheese has melted.

Fresh Fruit Compote with Creamy Yogurt..

Fresh Fruit Compote with Creamy Yogurt..

 

Fresh Fruit Compote
Ingredients
1/2 cup of Red Grapes chopped
1/2 cup of Strawberries chopped
1/2  of the Pineapple chopped
2 Kiwis chopped
1/4 cup of Sugar
1/4 cup of Honey
Pinch of Salt

Method
Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...

Creamy Yogurt
Ingredients
1 cup Hung Yogurt
1/2 cup Fresh Cream
1 cup Icing sugar
2 tbsp Honey

Method
Beat the cream for 2 minutes, add the yogurt, beat it, add icing sugar and honey, beat it until we get soft peaks.  

For Assembling
Take a small bowl, add 2 tbsp of fruit compote... Pipe in the yogurt.. Decorated with dried cranberries and drizzle with strawberry syrup... 

P.S. You can increase the sugar according to the taste... 

Mustard Green Leaves and Cottage Cheese Polau

Mustard Green Leaves and Cottage Cheese Polau
Ingredients
1 cup Basmati rice washed and soaked for 30 minutes
1/2 bunch Mustard Green Leaves (Sarson ka Saag) chopped
1/4 cup Spinach chopped
1/4 cup Dill leaves chopped (optional)
2 medium size Onion sliced
1 Tomato sliced
2 Green chillies chopped
1 tsp Ginger grated
1 tsp Garlic grated
1 cup Cottage cheese cut into pieces and fried
Salt to taste
1 tsp Garam Masala powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Cumin seeds
2 tbsp Ghee
Method
Take a pot and add ghee. Add cumin seeds, let it crackle. Add garlic and ginger, sauté it for few seconds. Add onions and green chillies,  fry till light brown. Add the mustard leaves, spinach leaves and dill leaves. Saute and cook for 5 minutes. Add the tomato, salt, chilli powder garam masala powder  and coriander powder.  Stir and cook for 3 minutes. Add the rice, fried cottage cheese and 2 1/2 cups of water. Stir, cover and cook till the rice is done. Stir in between. Serve hot.