Tibetan Momos

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

Ingredients

Dough: 2cup whole wheat flour, 1 cup self-raising flour 1/2 tbsp baking powder 1/2 tsp salt knead stiff dough using cold water, cover and let it rest for 30 min.

Filling:

2 cups cabbage, finely shredded 1/2 large red onion, finely diced 1 small carrot, grated 1 tbsp ginger, minced 4-5 green beans finely chopped Half cup tofu crumbled Salt - pepper to taste

Method

Heat a pan add 2 tsp olive oil add all veggies and cover let it steam cook on low medium heat. don't overcook, remove in a dish and let it cool. Roll out thin small size puries, keep little filling in between and fold in any shape.I did potli and half moon shape.

Steam for 10- 12 min .U can use Idli stand for steaming if you don't have a steamer, server with hot and sweet sauce.

 

Egg less Whole Wheat Cake

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place.

Ingredients
2 cups atta / whole wheat flour
1-2 cups shakar or gur (depending on your taste).
1/2 Tbsp baking powder
1 1/2 Tbsp soda bicarbonate (meetha soda)
2 Tbsp cinnamon
3/4 cup refined oil
1 cup curd
Water (To be added according to the consistency of the batter.)Walnuts / raisins / figs - for garnishing (Optional)

Method

Pre-heat the oven to 200 degrees C.
Mix all the dry ingredients together in a large bowl.
Blend the curd and oil together in another bowl.
Then mix the dry ingredients into this bowl and blend well.
Bring it to dripping consistency, adding water if needed.
Oil the bottom of a baking dish and bake at 170 degrees C or 350 F for 45 min.. while checking at intervals.
Cut and serve when cool.

Gulab Jamun

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place.

Ingredients
1 cup Carnation Milk Powder
1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons butter -melted
Whole milk just enough to make the dough
2 cups Sugar
1 cup water
Oil for frying

Method

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. 
• Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium.
• Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. 
• Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

 

 

Badam Phirni Recipe

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place.

Ingredients
12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder
Method

• Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside. 
• Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
• Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature. 
• Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Bread Barfi

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

Ingredients :

2 cups soft breadcrumbs
1 cup milk
1 grated coconut
1 cup sugar
4 table spoons oil
pink color as required
2 or 3 drops rose essence
8 to 10 chooped cashewnuts

Method :

Soak bread crumbs in milk for about 10 minutes.
Combine coconut and sugar, stir over a low fire till the sugar melts.
Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
Add oil and continue stirring till the mixture leaves the sides of the pan.
Add coloring, essence and cashewnuts and mix well till the color is evenly blended.
Turn the mixture onto a greased tray and spread it evenly.
Allow it to cool and then cut into desired shapes.
Makes 22 pieces (2"x1").

 

Vermicelli Kheer

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. 
Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

Ingredients
1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. Saffron
Dry fruit and resins

Method
Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

Vegetarian Spinach Lasagna

 Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place.

Ingredients :

 1 (12 oz.) pkg. lasagna noodles
1 (10 or 12 oz.) pkg. frozen spinach, thawed
2 med. onions
8 or 12 oz. crushed tomatoes
12 oz. Mozzarella cheese
8 to 12 oz. Romano cheese
2 tbsp. olive oil
12 or 16 oz. mushrooms
1 green pepper
Salt & pepper to taste
12 oz. sharp cheese

Method :
Bring large pan of water to boil and add the oil. Add noodles one at a time. Return to boil, turn heat down to medium for slow boil and cook until done. When cooked, drain and fill the pan with cold water and set aside.

Grate all the cheeses. Finely chop onion, peppers and mushrooms. In large frying pan, heat a little oil and cook onions until translucent. Add peppers and continue cooking for 2 or 3 minutes. Add mushrooms and continue cooking until most of juice is gone. Add thawed spinach and stir thoroughly. Add salt, pepper and herbs to taste. Oregano and thyme are good, but you can add your favorites. Add tomatoes and heat thoroughly.

Preheat oven to 375 degrees. In a rectangular casserole dish, arrange sauce, noodles and cheeses as follows: layer of sauce, layer of cheese, layer of noodles. Repeat layering until all ingredients are used -- saving some cheese for top. Cook in oven until top starts to brown -- about 30 minutes.

Spicy Tofu Wrap

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place. 

Ingredients :

1. one medium onion finely chopped
2. 1tsp ginger minced
3. 2 clove garlic minced
4. 2 green chilies finely chopped
5. 8oz firm tofu ,crumbled
6.8oz can water chestnuts, drained and chopped          
7. 3 tb sp soy sauce
8. sweet chili sauce
9. 1 head iceberg lettuce
10. 1 large carrot grated
11. half cup peanut coarsely grounded
12. half cup chopped green onion

Method :
To make filling. Heat oil in a large skillet, over medium heat. Add onion, ginger,clove and cook for 5 min. Add tofu ,chestnut and cook for 5 min.Add green chilies, salt,soy sauce ,salt and sweet chili sauce. Transfer to a serving bowl.
Place lettuce leaves on platter .Wrap tofu mixture in lettuce leaf and garnish with carrot,green onion and crushed peanuts.
Shouldbe wrapped at time of eating not before .