Pasta

Ingredients

• Pasta (Penne Rigate) – 1 Pound
• Bacon – ¼ Pound
• Frozen Peas – ¼ Cup
• Medium Sized Shrimp – ¼ Pound
• Butter – 2 Tablespoons
• Ricotta Cheese – ½ Cup
• Grated Parmesan Cheese – 2 Tablespoons
• Salt & Pepper – To Taste

Directions

• Cut the bacon into narrow strips.
• Thaw the peas.
• Peel and trim the shrimp.
• Cook the pasta in boiling, salted water.
• Heat the bacon in a large pan until the fat starts melting. Add the peas and saute for a couple of minutes. Add the shrimps and cook until the shrimps are properly done.
• Remove the pan from the heat and then add in the butter. Stir the contents until the butter has melted completely.
• In a separate bowl, mix the ricotta cheese, parmesan cheese along with the salt and pepper. When you are ready to serve, add about 2 tablespoons of boiling pasta water and whisk the mixture.
• Drain the pasta and add in the cheese mixture. Now mix in the bacon, shrimp and peas. Toss and serve.

Cake

6 Eggs White
1 Chocolate Cake Mix
21 oz Cherry Pie Mix
For Frosting:
2 Eggs White
1 1/2 cup Sugar
1/4 tsp Cream of Tartar
1/3 cup Water
1 tsp Vanilla Essence 

How to make chocolate cherry cake:

• In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
• Grease 9" X 13" pan and make a layer of flour on it.
• Pour the batter into the pan.
• In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
• Take tthe cake out and cool it.
• To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
• Then place this boiler on boiling water and again beat for 7 minutes.
Remove from heat and beat for 2 minutes on high speed.
• Frost the cool cake with this mixture.

Pizza

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted) 

Preparation:

• Mix yeast in hot water and leave it to be frosty.
• In a bowl put in the flour, salt, sugar and mix with milk and yeast.
• Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
• For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
• Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
• Sprinkle with flour if the dough is sticky.
• Put the mini round dough in a greased flat baking pan.
• Brush the mini pizza with tomato sauce.
• Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
• Sprinkle a bit of melted margerine to get a crunchy taste.
• Do the same to all the other pizza.
• Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Dhokla

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

Aloo Paratha

Stuffing: 
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Pav Bhaji

NGREDIENTS Potatoes, boiled and mashed 4 medium Tomatoes, chopped 4 medium Onions, chopped 2 medium Green capsicum, chopped deseeded 1 medium Cauliflower, grated 1/4 small Green peas, shelled 1/4 cup Ginger, chopped 1 inch piece Garlic 8-10 cloves Oil 3 tablespoons Green chillies, chopped 3-4 Pav bhaji masala 1 1/2 tablespoons Salt to taste Butter 3 tablespoons Pav 8 Fresh coriander leaves, chopped 1/4 cup Lemons, cut into wedges 2

METHOD Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Vada Pav

Vada stuffing Ingredients:4 big potatoes boiled, peeled and mashed
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1 tsp ginger garlic paste
3 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
A pinch of Asafetida
Oil for frying
Salt to taste

Method:Heat a little oil in a pan and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt , Asafetida and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating:1/2 cup gram flour (besan)
1tsp chili powder
½ tsp turmeric
½ tsp eating soda (Soda-bi-carbonate)
Salt to taste

Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps. Do not make it too thin, the coating does not hold on to the stuffing if it is too thin.

Making vadas:
Heat oil in a pan for deep frying.Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.

Green chutney:9-10 strands coriander leaves
Few mint leaves
3 green chilies
1″ piece ginger (optional)
Salt to taste

Method:
Grind all to a smooth paste. Do not make too watery.

Red chutney:
1 cup dried coconut (or desiccated coconut)
2 tbsps chili powder
1 tsp chopped garlic
1/4 tsp tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt to taste

Method:Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.

Making vada pav:Take a pav cut open horizontally, taking care one end is still connected.Apply chutneys to pav as desired.
Slightly press the vada to flatten it.
Keep it on one half of the pav and cover with other half. Slightly press down.
Serve the hot lip smacking Vada Pav with fried green chillies.