HOTCHULHA

Ingredients:

• Onion – 1 Cup  – Cut into small pieces
• Carrot – 2 Cups – Cut into small pieces
• Tomatos – 2 Cups – Cut into small pieces
• Cannellini Beans – 1 Cup – Cooked or Can
• Sage – 1 Tea Spoon
• Pepper – 1/4 Tea Spoon
• Crushed red Chilies – 1/4 Tea Spoon
• Cloves – 1 – cut  into small pieces
• Olive Oil
• Salt to Taste 

Method:

1. In a heavy bottom pan, put the Olive Oil. Once the Oil is hot put the Onion, Carrot, garlic and Saute them for 5 minutes.
2. Add Sage, Salt, beans, Pepper, Crushed Red Chilies and Tomatoes with 4 cups of water and let it cook for 30 minutes.
3. Now puree the Soup with Stick grinder and adjust the Salt.

NOTE: If you don’t have a Stick Grinder, Let the Soup cool and then put in the regular Grinder.

Tip : Serve it hot with a piece of bread or little bit of Salad.

Ingredients:

• Ziti(Pasta) – 2 Cups
• Home Made Pasta Sauce – 4 Cups
• Parmesan Cheese – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup

Method:

1. Slightly under cook the Ziti and drain it and keep it aside.
2. Pre-heat the oven to 375 degrees.
3. In a bowl mix Ziti, Garbanzo and Pasta Sauce and keep it aside.
4. Take a oven proof baking pan and put the mix and top it with the Parmesan Cheese.
5. Bake this for 30 minutes.
6. Serve this Hot.

Home made Pasta Sauce has all the spices in it.

Ingredients:

• Focaccia/Chibata Bread – Store bought – 2 Pieces
• Baked Chicken slices – 4
• Swiss Cheese – 2 thin slices
• Green Olives – 2
• Store bought Italian Pesto – 1 Tablespoons
• Basil leaves – 4
• Pickled Jalapenos – 2 Pieces
• Olive Oil
• Provolone Cheese – 2 Pieces(optional)

* Coarsely grind the olives and Jalapenos and keep it aside.

Method:

1. Preheat the Panini maker for 325 degrees.
2. Spread the pesto on two inner sides of the bread pieces. Put  Jalapenos mixture and one pieces on cheese and brush with live oil on outer sides of the bread.
3. Put the basil leaves and Baked Chicken Slices and close it like a sandwich.
4. Fallow the same with 2nd set of bread pieces.
5. Brush the Olive oil outer sides of bread.
6. Bake this in Panini Maker for 12 to 15 Minutes.

Tip: Serve this with hot chips . Also you can serve this alone.

For Baked Fish:

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – to taste
• Olive Oil – 1 Table Spoon
• Fennel Seeds – 1/8 Tea Spoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 Degrees
2. Take an Aluminium Foil, put the Fish Pieces and put the Olive Oil, Salt & Pepper and Fennel Seeds and put the Lime Slices and make a pocket .
3. Put it on Baking sheet and bake it for 20 minutes.

For Salad:

Ingredients:

• Lettuce – 2 Cups – Cut into thin Pieces
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Carrot – 1/4 Cup Shred thinly
• Cooked Garbanzo Beans – 1/4 Cup
• Avocado – 1/2 Cut into Small Pieces

For Dressing:

• Olive Oil – 2 Table Spoons
• Lime Juice – 2 Table Spoons
• Salt & Pepper
• Honey – 1/2 Tea spoon
• Peanut Butter – 1/2 Tea Spoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

For Baked Fish:

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – to taste
• Olive Oil – 1 Table Spoon
• Fennel Seeds – 1/8 Tea Spoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 Degrees
2. Take an Aluminium Foil, put the Fish Pieces and put the Olive Oil, Salt & Pepper and Fennel Seeds and put the Lime Slices and make a pocket .
3. Put it on Baking sheet and bake it for 20 minutes.

For Salad:

Ingredients:

• Lettuce – 2 Cups – Cut into thin Pieces
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Carrot – 1/4 Cup Shred thinly
• Cooked Garbanzo Beans – 1/4 Cup
• Avocado – 1/2 Cut into Small Pieces

For Dressing:

• Olive Oil – 2 Table Spoons
• Lime Juice – 2 Table Spoons
• Salt & Pepper
• Honey – 1/2 Tea spoon
• Peanut Butter – 1/2 Tea Spoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

Ingredients:

• Pumpkin – cut into small pieces
• Rigatoni Pasta – 1/2 Cup
• Milk – 1/4 Cup
• Shrimp – 12 cut into bite pieces
• Nutmeg – 2 pinches
• Red Chili flakes – 1/8 Tea Spoon
• Dry Basil – 1/8 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Bread Crumbs – 1 Tea Spoon
• Parmesan Cheese – 1 Table Spoon
• Parsley – 1 Table Spoon cut into tiny pieces
• Olive Oil – 2-3 Table Spoon
• Salt to Taste

Method:

1. Grind the Pumpkin into Puree and Keep it aside.
2. In a frying pan, put 1/2 table Spoon of oil and put the Shrimp and fry till they look in pink color and put a bit of salt & pepper and keep it aside.
3. Cook the Rigatoni as per the directons on the pack and keep it aside.
4. In a heavy bottom pan put 2 tablespoons of oil and put the dry basil & red chili flakes after a minute.
5. Add ground pumpkin puree, salt, pepper, 2 pinches of nutmeg and bring it to a boil and then add the milk and thin it a bit and let it cook for 10 minutes on medium heat.
6. Add Shrimp & Parsley and cooked Rogatoni and mix it gently.
7. Pre-heat the oven for 350 degrees.
8. Put the Rigatoni mixture in small oven safe bowls and on top put parmesan cheese and bread crumbs and bake it for 20 minutes.

Tips: Serve it hot.  If you are serving this for a party, follow all the steps except the last  two(1 thru 6) a day before and on the party day just bake it before serving.

Ingredients: 

• Whole wheat Penni Pasta  – 1 Cup
• Garbanzo Beans Cooked   – 3/4 Cup 
• Red Beans Cooked    – 3/4 Cup
• Garlic    –    One clove – Paste   
• Onion – 1 big
• Carrot – 1
• Celery – 2 Stems
• Tomato Sauce – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Red Chillies Powder    – 1/2 Spoon
• Olive Oil

 Method:

1. First Cut the Carrot, Celery, Onion into small pieces and then fry them in Olive Oil. Put the bay leaf  Salt & Pepper and Garlic
2. After it cooks for some time(tender), put 3 cups of water and add the Pasta, Garbanzo, Red Beans, Red Chillies Powder and Tomato Puree
3. Let all the above cook for 15 minutes.
4. Now let it simmer on low heat for 30 minutes.
5. You can serve it  hot with garlic bread(store bought).

Ingredients:

• Olive oil
• Oregano    – 2 spoons fresh minced
• Basil    – 2 Spoons
• Parsley    – 1/2 bunch
• Tomato Paste    – 5 ounces
• Onion    – one finely chopped
• Pepper    – 1/2 Spoon
• Salt
• Sugar    – 1/4 Spoon
• Garlic Cloves    – 3
• Chilli Powder    – 1.5 Spoon
• Plum tomatoes    – 28 ounce can 

Method:

1. Saute the onion and garlic briefly with the oil in a large pan over medium
2. now add the remaining ingredients and simmer for 2 to 3 hours

• If you want to make meat marinara sauce, pressure cook keema(ground meat) and put that in the sauce for simmer
• You can mix it with any pasta
• You can put some Parmesan cheese on top of prepared pasta dish. 

Ingredients:

• Tomato Sauce    – 1.5 cups
• Pasta Penne    – Boil for 6 minutes and keep aside
• Bell pepper    – 1 red
• Squash    – 1 green
• Zucchini    –    1 Yellow
• Onion    – 1 yellow
• Mushrooms    – Cramini mushrooms    7-8
• Fontina Cheese    – Handful
• Smoked Mozzarella    – Handful
• Salt & Pepper    – 1 spoon
• Butter    – 1 spoon
• Olive Oil    
• Parmesan cheese
• Green Peas    – 2 handful
• Herbs – Fennel Seed, Rosemary, Sage,Oregano and Lavender

Method:

1. Pre-heat oven for 450 Degrees
2. In the baking sheet, put first five veggies from the above list and add salt, pepper and drizzle with olive oil and herbs. Mix well and let it cook for 15 minutes.
3. Cook the Penne Pasta for 6 minutes. 
4. Now grate the cheeses and keep it aside
5. Now in the pasta bowl, put the tomato sauce, Mozzarella, Fontina cheese, green peas and now put the baked veggies and toss everything together.
6. Now grease the baking pan and put everything in the pan. Now sprinkle the Parmesan cheese handful and add one spoon butter sprinkle on the stuff
7. Now bake it on 450 degrees for 25 minutes and the Baked Veggie Pasta is ready.

Ingredients:

• Ground Chicken    – 1 lbs (Grind with Italian spices)
• Bell pepper Green – 1
• Onion    – 1/2
• Green Chillies    – 1
• Italian Spices    – 1 Spoon
• Basil Powder – 1/2 Spoon
• Garlic    – 2 cloves
• Red Chillies Powder – 1/2 Spoon
• Butter    – 1 Spoon
• Olive Oil
• Salt and Pepper
• Tomato whole can – 20 Ozs – 1
• Heavy milk    – 1/4 cup
• Parsley(Italian)     – 1 Hand fulls
• Parmesan Cheese
• Rigatoni Pasta    – 1 cup

Method:

1. Boil the Pasta and keep it aside
2. Grind the chicken with salt and Italian spices
3. Now in a pan put one spoon butter and olive oil and once it is heated Chicken mixture and fry it till it become brown
4. Now put the 1/2 spoon Italian spices and basil powder and mix it well
5. Now put the onion and green chillies and fry them till they become brown and then put the bell pepper, salt, pepper, red chillies powder and fry after some time
6. put the garlic pieces after the bell pepper.
7. Put the tomato stuff and mix it very well
8. Now let it cook for some time and then put the milk.
9. After it is cooked for some time, put the Rigatoni pasta and mix it very well.
10. Put the parmesan cheese and parsley and mix it well.