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:

• Avocado – 2 big cut into big chunks
• White onion – 1 medium cut into tiny pieces
• Lime – 1  – Make juice from one whole lime,
• Salt & Pepper – Up to your taste
• Cilantro – Handful – cut into thin pieces.

* Avocado must be ripe at the same time it should be firm.

Method:

1. Take a big bowl and put the Avocado pieces in it and put the lime juice and mix it very well. Otherwise the avocado will turn brown.
2. Now put the onion pieces, cilantro, salt and pepper and mix it gently and your Guacamole is ready.

* Serve this with store bought chips or home made chips.

Ingredients:

• All purpose Flour – 1 3/4 Cup
• Pistachios – 1/4 cup – unsalted, coarsely chopped
• Cashews – 1/4 cup – unsalted, coarsely chopped
• Sugar – 2/3 Cup
•  Eggs – 2
• Oil – 1 tablespoon Vegetable oil
• Baking powder 0 1 teaspoon
• Salt – 1/4 Teaspoon
• Cranberries – 1/4 Cup
• Vanilla Extract – 2 Teaspoons
• Raisins – 1/4 Cup
• Fennel Seeds – 1/4 teaspoon, grind it coarsely
• Azwan(Carom seed) – 1/4 Teaspoon

Method:

1. Pre-heat oven to 350 degrees and place the oven rack in the center of the oven. Line a parchment paper on the baking sheet and keep it aside.
2. Take a bowl and put put sugar and eggs on high speed until thick and fluffy(about 5 minutes). At this point add the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, salt, azwan, oil and fennel powder. Add this with egg mixture and beat until combined.
4. Now add all the dry nuts and mix it well.
5. Transfer the dough on to the parchment lined baking sheet and form into a long about 12 inches long and 6 inches wide. You may have to dampen your hand to form the log as the dough is quite sticky.
6. Bake for 25 minutes or until it is firm when you touch.(it is hot… so be cautious)
7. Remove this baking pan from oven and let it cool on a wire rack for about 10 minutes.
8. Reduce the oven temperature to 325 degrees. Transfer the log to cutting board and cut into 3/4 inch slices on the diagonal. Place the biscotti with the cut side down on the baking sheet. Bake for 10 more minutes, turn the slices over to the other side and bake for another 10 minutes.
9. Remove from oven and let it cool on wire rack. Your healthy and tasty biscottis are ready!!!
10. Store in an air tight container.

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.

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

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).