Olive cheese balls

serves 6
ingredients
225g/8oz Cheddar cheese,
finely grated
300g/11oz plain flour
75g/3oz butter, melted
36 good-quality stuffed olives
• Mix together the grated cheese
and flour, add the butter and mix
thoroughly to form a dough. Mould
1 teaspoon of dough around each
olive, and shape into a ball.
• Put the balls on a greased baking
sheet. Cover and chill for 1 hour.
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Once the balls are chilled, bake
in the oven for 15–20 minutes.
Serve warm.

Mini mushroom quiches

serves 6
ingredients
4 slices wholewheat bread, crusts
removed
2 teaspoons butter
225g/8oz mushrooms, wiped
with damp kitchen paper and
finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese,
grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll each slice of bread with a rolling pin until flat, halve each slice and
arrange in a greased muffin tray, pressing each slice into the cake
mould. While the oven warms, bake the bread cups at a low heat until
crisp and dry. Remove from the oven and set aside.
• In a small frying pan, melt the butter over a medium heat. Add the
mushrooms and garlic. Sauté, stirring regularly, for 3–5 minutes until
tender. Season with salt and pepper.
• Break the eggs in a bowl, piercing the yolks with a small sharp knife.
Pour the eggs over the bread cups, dividing the mixture evenly. Top with
the mushroom mixture, and sprinkle with the cheese.
• Bake in the oven for 15 minutes, or until the eggs are just set.

Cheesy stuffed peppers

serves 2–4
ingredients
2 green peppers
1 egg, hard-boiled and finely
chopped
75g/3oz Cheddar cheese,
grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted
• Gently simmer the peppers in a
saucepan of water for 20 minutes
or until tender. Drain the peppers,
cool slightly, halve and deseed.
• Preheat the grill until hot. Mix the
chopped eggs, cheese and
tomatoes in a small bowl. Add the
mayonnaise and stir well.
• Fill the pepper halves with the egg
mixture, and place on the slices of
toast. Cook under the hot grill until
lightly browned. Serve hot.

Greek spinach & cheese pie

serves 8
ingredients
150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons ground cumin
2 garlic cloves, crushed
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz cream cheese
400g/14oz filo pastry
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add
the onion and cook gently, stirring frequently, for about 10 minutes until
softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the
garlic and spinach. Remove the pan from the heat, and stir in the
cheeses until evenly mixed.
• Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a
sheet of pastry in the dish, letting the edges hang over the side. Brush the
pastry in the dish with oil, and continue until half the pastry is used.
• Spread the cheese mixture over the pastry. Use the remaining pastry to
cover the mixture, spreading oil over individual sheets as before. Trim
and seal the edges. Cut through the layers with a sharp knife to divide
the pie into 16 segments.
• Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

Bruschetta

serves 4
ingredients
8 slices ciabatta bread
2 garlic cloves, halved
extra virgin olive oil for drizzling
8 ripe tomatoes, sliced
8 fresh basil leaves
salt and freshly ground
black pepper
• Toast the bread lightly. Rub with the
garlic, cut side down, while still
hot. Season with salt and lots of
pepper, and drizzle enough oil on
each slice to soak thoroughly.
• Divide the tomato slices evenly
between the slices of bread.
• Top each bruschetta with a fresh
basil leaf. Serve immediately

Soft pretzels

serves 8
ingredients
700g/11⁄2lb plain flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons active dry yeast
2 tablespoons softened butter, plus
a little extra, melted
225ml/8fl oz warm milk
• Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/
Gas mark 6. Lightly grease a baking sheet.
• Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast
and the 2 tablspoons softened butter in a large bowl. Mix until smooth
and the yeast starts to froth.
• Sift in the remaining flour, and continue mixing until a stiff dough forms.
Knead the dough until it is smooth and elastic. Form into a ball and
allow to rise in a warm place until doubled in size.
• Punch down the dough and knead for a minute or so. Divide into eight
equal pieces. Roll or cut each piece into a rope 45cm/18in long and
1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to
rest for a couple of minutes.
• Using a slotted spoon or broad spatula, slide the pretzels into the boiling
water one at a time, and boil each one until they float to the top.
Remove immediately, drain off and transfer to the greased baking sheet.
• Bake in the oven for 15 minutes or until golden. Brush the pretzels very
lightly with melted butter as they emerge from the oven. Serve warm.

Mozzarella sticks

serves 4
ingredients
2 eggs, beaten
50ml/2fl oz water
350ml/12fl oz coarse dried
white breadcrumbs
1⁄2 teaspoon garlic salt
1 teaspoon mixed spice
150ml/5fl oz flour
75ml/3fl oz cornflour
vegetable oil for deep-frying
450g/1lb mozzarella cheese,
cut into finger-size sticks
• Whisk the eggs with 50ml/2fl oz
water and set aside. Mix the
breadcrumbs, garlic salt and mixed
spice together, and set aside.
Blend the flour with the cornflour.
• Heat enough vegetable oil for
deep-frying in a heavy saucepan.
Dredge the cheese sticks in the flour
mixture, then dip in the egg. Lastly,
coat in the breadcrumb mixture.
• Lower carefully into the hot oil, and
fry for a few seconds until golden.
Remove from the hot oil, and drain
on kitchen paper. Serve hot.

Courgette fritters

serves 6
ingredients
100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated
2 tablespoons chopped fresh
thyme leaves
salt and freshly ground
black pepper
1 tablespoon vegetable oil
• Sift the flour into a large bowl, and
make a well in the centre. Add the
eggs to the well, and gradually
draw in the flour from the sides
using a wooden spoon.
• Slowly add the milk to the mixture,
stirring constantly to form a thick
batter. Add the courgettes and
thyme, season with salt and
pepper, and mix thoroughly.
• Heat the oil in a large heavy frying
pan until hot. Cooking in batches,
carefully drop in tablespoons of the
batter to make the fritters. Shallowfry
for 3 minutes on each side.
• Remove the fritters with a slotted
spoon, and drain on kitchen paper.
Serve hot.

Onion rings

serves 4–6
ingredients
350ml/12fl oz plain flour
4 tablespoons cornmeal
4 tablespoons onion powder
2 teaspoons salt
350ml/12fl oz milk
1 large egg
8 large onions
vegetable oil for deep-frying
• Combine the flour, cornmeal, onion
powder, salt, milk, egg and
125ml/4fl oz water in a large
bowl. Stir well until there are no
lumps and the batter is smooth.
• Slice the onions across to make
rings about 1cm/1⁄2in thick.
• Heat the oil in a large saucepan
until hot. Test to see whether the oil
is hot enough by dropping a little
of the batter into the oil – it should
sizzle straight away.
• Dip the separated rings into the
batter. Drop the coated rings into
the oil and fry until golden brown.
Cook in batches if necessary.
• Remove the onion rings with a
slotted spoon, and drain on kitchen
paper. Serve hot.

Melon & strawberries

serves 4
ingredients
1⁄4 honeydew melon
1⁄2 cantaloupe melon
150ml/5fl oz rosé wine
3 teaspoons rose water
175g/6oz small strawberries,
rinsed and hulled
• Halve the melons. Scoop out the
seeds from both melons using a
spoon. Carefully remove the peel.
• Cut the melon flesh into thin strips,
and put in a bowl. Pour over the
wine and rose water. Mix together,
cover and leave to chill in the
refrigerator for at least 2 hours.
• Halve the strawberries and mix in
with the melon. Allow to stand at
room temperature for about
15 minutes before serving.

Seafood noodle.

Ingredient
Onion, carrot, cabbage, mushrooms, onions, asparagus, cucumbers, pumpkins, Korea (the host debugger) into the alley.
Japanese onion.
Mussel
Shrimp
Squid
Slightly streaky pork meat. (If you do not have to).
Garlic, minced
Ginger, minced
Oil
Korean chili powder.
Remember the lines of (if not using pasta instead).

How do
- Boiled shrimp, squid, mussels, do not leave the water to the soup.
- Set the pan on high heat add oil, garlic, ginger and stir-fried squid, shrimp, mussels are boiled and then stir.
- Add vegetables and stir together chili powder and cayenne pepper, onion and Japan. Add the broth, about 1/3 cup, about 1-2 minutes left.
-.
Then add the broth, about 1 cup oyster sauce, salt and pepper.
Tunjong oil, chili, now buy at Korean food stores) and season to taste.
Leave it for 1-2 minutes.
- Rope burns, wash off with cold water. Check out the bowl.
- Topping up the Tunjong suace that made it into the bowl.

Recipe: Pumpkin Soup.

Ingredient

Pumpkin
Garlic
Shallots.
Onion.
Ginger
Chicken broth cubes.
Fresh milk
Parsley
Black pepper.
Salt
Unsalted butter.
Water


How do

Spinning pumpkin, garlic, shallots, ginger, onion and carefully separate bowl and set aside.
Unsalted butter, shallots, garlic, and fry the onion in the pot simmer.
Add chicken broth, pumpkin cubes, ginger, onion, parsley, salt, black pepper, add water and boil until done.
Then again, the spin homogeneous.
Was heated again with milk, fresh parsley and sprinkle it with a line or whatever it was.

GARLIC PRAWNS

* 400 grams shrimp (washed, cleaned and peeled).

* 1 tablespoon finely chopped coriander root.

* 3 cloves garlic, coarsely chopped.

* 2.5 teaspoons fish sauce.

* Cayenne pepper 1/2 tsp.

* 2 teaspoons sugar.

* 2 tablespoons oil for frying.
How to do step by step.

1. All ingredients and marinate shrimp. And leave it for about 15 to 25 minutes.

2. Heat oil in a wok and heat on medium. Add shrimp and marinade and stir for 2-4 minutes or until shrimp turns white. (Shrimp flavor. If cooked too. It should be cooked or almost cooked shrimp are sweet and soft).

3. Garnish with cucumber and tomatoes served on a plate. (The perfume. You can sprinkle with garlic), served with steamed rice.

Recipe: Potato Chowder.

The mixture for 1-2.

3 tablespoons salted butter.
Onion, 1 son.
3 potatoes, boiled head.
Carrots, 1/2 head.
Salami, 50 g.
The sandalwood powder 1/4 tsp.
Ground cinnamon 1/4 tsp.
2 tablespoons olive oil.
3 cups vegetable broth.
Cream 1 cup milk.
Corn starch, salt, pepper, a little bit.

How do

Sliced ​​onions, potatoes, carrots, salami, a small dice. The same size. Fried with butter, olive oil, enough to put the onions, cinnamon, sandalwood powder and then put to boil in the soup.
Add cream and season with salt, pepper and cornstarch mixed with a little water. Simmer until thick and serve.

Jerusalem artichokes

serves 4

ingredients
908g/2lb round Jerusalem
artichokes
3 garlic cloves, crushed
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons olive oil
squeeze of lemon juice
salt
• Peel the artichokes, and boil for
8–10 minutes in slightly salted
water. Drain in a colander, and
place on serving dishes.
• Meanwhile, mix together the
garlic, parsley, olive oil and lemon
juice. Season with salt. Drizzle the
dressing over the warm artichokes,
and serve immediately.

Sweet potato salad

serves 4
ingredients
4 sweet potatoes, peeled and
chopped into cubes
3 tablespoons vinaigrette (see
page 727)
salt and freshly ground
black pepper
2 spring onions, finely chopped
1 small bunch of fresh chives,
chopped
pinch of cayenne pepper
2 tablespoons chopped fresh
flat-leaf parsley
• Put the sweet potatoes in a heavy
saucepan of boiling water. Cook
for 10 minutes or until tender,
taking care not to overcook. Drain.
• Transfer the warm sweet potatoes
to a large bowl, and pour the
vinaigrette over the top. Season
with salt and pepper, and leave
to cool.
• Once the sweet potatoes have
cooled, mix in the spring onions
and chives. Sprinkle with the pinch
of cayenne and the parsley. Serve
at room temperature.

Recipe: Bacon rolls stuffed with prunes.

Ingredient
5 sheets of bacon (cut in half crosswise).
Seedless prunes 10 children.
Roasted almonds, 20 grains of salt.
1 tablespoon red wine.
Butter 1 ½ tsp.
10 wooden toothpick.

How do
1. The baking pan over the butter and set aside.
2. The almonds, salt, baking the stuffing in a prune. Then wrapped with bacon. Use a toothpick skewer and set aside.
3. The ingredients 2. Marinated in red wine about 30 minutes.
Four. Bring the mixture to marinate. Place on prepared tray. The 10 pieces at a time into the oven and heat on the fire for about 10 minutes.
Five. Rolls stuffed with prunes and bacon served on a hot plate.

THAI SPRING ROLL

* 300 grams of medium shrimp (peeled and chopped fine).

* 300 grams pork.

* Mushrooms 1/4 cup (the alley).

* 3 cloves garlic, minced.

* 1 tablespoon coarsely chopped cilantro.

* Black pepper 1/4 tsp.

* 2 teaspoons sugar.

* 1 baby carrots (peeled and cut into small pieces).

* 2 tablespoons onion.

* 3 teaspoons fish sauce.

* Wrap the dough for 12 pages.

* Vegetable oil for frying.

Ingredients Ingredients Epaaepi๊ia fry sauce:.

* Sugar 1/4 cup.

* Water 1/4 cup.

* Vinegar 1/2 cup.

* 2 tablespoons fish sauce.

* Road pepper 1/4 teaspoon (or not take the pill).

* Soi 2 tablespoons cilantro.

* 2 tablespoons crushed peanuts.
How to do step by step.

1. Ground pepper, garlic, and coriander, roughly. And mix well.

2. Shrimp, minced pork, carrot, mushroom, onion, fish sauce and chilli + garlic + coriander together the mixture into 12 equal parts, then wrap the dough on the prepared sheet.

3. The oil pan to medium heat. Epaaepi๊ia to wrap them to fry. (It takes about 5 minutes to cook).

Four. The Epaaepi๊ia leading to a paper on it. Arrange on a plate and serve with sauce as a snack with you.



How do spring roll fry sauce:.

1. Water, vinegar and sugar in mixing bowl. The heat and light. The heat until sugar dissolves.

2. Let it cool a few minutes to cool. Add fish sauce and cayenne pepper into the alley.

3. Spoon sauce in a bowl. Garnish with cilantro and peanuts. Epaaepi๊ia served with fries.

(For 2 - 4).

THAI GRILLED BEEF SALADTHAI GRILLED BEEF SALAD

* 400 grams beef tenderloin (cut into neutral for tires).

* Salt and pepper.

* Water 1/4 cup.

* 3 tablespoons sugar.

* 1 tablespoon paprika.

I * 1 cucumber (cut in half, then thin Road).

* Onion, sliced ​​1/2 balls.

* Mint leaves 1/2 cup.

* 1 tablespoon chopped garlic.

* 2 tablespoons fish sauce.

* 2.5 tablespoons of lemon juice.

* 2 tablespoons crushed peanuts.

* 5 or tomatoes (sliced ​​in half).

* 50 grams of celery (cut into 1-inch long).

* 1 tablespoon oil.
How to do step by step.

1. Cream Salt and pepper the meat. Leave it for about 15 minutes.

2. The meat to grill on medium heat. It takes about 17 to 21 minutes are almost cooked meat. S needs. To have done all that latex. When meat is cooked well. Leave to cool for 10 minutes and then cut into thin slices.

3. Salad, bring water and sugar into a small saucepan. The low heat until sugar dissolves. Put in a large bowl add garlic, fish sauce, lemon juice and pepper until it is hot, add cucumber, onion, tomato, Signup tea and mint leaves. Then add the sliced ​​meat to them. Stir until everything is well plate, sprinkle with crushed peanuts. Serve with steamed rice. It also served as hors d'oeuvres.

(For 2).

Recipes: Carrot puree

150 g of boiled carrots.
(Cut into small squares 1 cm X 1 cm).
100 grams of boiled potatoes.
(Cut into small squares 1 cm X 1 cm).
100 g cooked chicken breasts.
(Cut into small squares 1 cm X 1 cm).
50 g of cooked onions.
(Cut into small squares 1 cm X 1 cm).
Bay leaf, 2 leaves.
Water vapor condensed milk 2/3 cup.
1 cup hot chicken broth.
Butter, melted 30 g.
½ teaspoon of salt.
½ teaspoon ground black pepper.
Fried bacon 50 grams.
(Cut into 1 cm thick transverse slices for garnish).
Parsley Bay, 10 grams (a cool bouquet for garnish).

How do
1. Put all ingredients into a bowl of fruit juice. Spin-purpose blender with about 1 minute.
2. The carrot puree in a bowl for serving. Sprinkle with bacon, fried crisp and served with hot pasta,

CHICKEN SATAY

* 600 grams chicken breast.

* 1 medium piece ginger (cut into thin slices).

* Ta highlights Banbury Road 1/2 tbsp.

* 1 tablespoon salt.

* Coriander seeds, roasted 1/2 tsp.

* Cumin powder 1/2 tsp.

* Pepper powder 1/2 tsp.

* Turmeric powder 1/2 tsp.

* Curry powder 1/2 tsp.

* 7 cloves garlic, minced.

* 1 cup coconut milk.

* Vegetable oil 1 1/2 tbsp.

* 2 tablespoons sugar.
How to do step by step.

1. Cut chicken into long and thin (about 1 inch wide).

2. Mix all ingredients together in large bowl. Then add coconut milk and stir to combine.

3. The chicken into the marinade. And leave it for about 90 -120 minutes.

4. Be prepared grilled chicken skewers. Bring the water to warm the remaining marinade in a pot until boiling.

Five. Grilled chicken with a medium heat. In the materials from time to time between the back page.

6. When cooked, arrange on a plate of chicken served with dipping sauce (a peanut sauce + Aahad).

Note: to make satay sauce (a peanut sauce + Aahad).

STIR-FRIED CRAB MEAT WITH CURRY POWDER

* 250 grams of crab.

* 2 eggs (punch bowl and stir well).

* 1 tablespoon minced garlic.

* 1 teaspoon curry powder.

* Francisco rice 1 tablespoon soy sauce.

* 2 tablespoons fish sauce.

* 2 stalks spring onions (cut into pieces about 1 inch long).

* 2 tablespoons red onion (cut into thin slices).

* 100 grams of celery (cut into pieces).

* 3 grains cayenne pepper (cut into lengthwise).

* 1 teaspoon sugar.

* 2 tablespoons broth (or water).
How to do step by step.

1. Heat oil in a wok on medium heat. Add garlic and onion to. Stir-fry until fragrant.

2. Add broth (or water), in soy sauce, fish sauce and fried some eggs (about 20 seconds), add the crab into the pan.

3. Stir in the cooked crab. (crab is cooked. Fried did not take long) and then put all remaining ingredients into the pan and cook for another 30 seconds off.

4. Plate garnish with coriander. Serve immediately with steamed rice.

(For 2).

Roast garlic toast

serves 6
ingredients
1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin
olive oil
5 sprigs of fresh rosemary
salt and freshly ground
black pepper
• Preheat grill to high.
• Slice off the tops of the garlic
bulbs. Leave the cloves whole with
their skins on.
• Brush with some of the olive oil.
Wrap the garlic bulbs in foil with
3 sprigs of the rosemary. Grill for
25 minutes, turning occasionally.
• Slice the bread and brush each
slice with olive oil, then lightly toast
both sides under the hot grill.
• Squeeze the garlic cloves from
their skins onto the toast.
• Chop the leaves of the remaining
rosemary sprigs, and sprinkle over
the toast. Season with salt and
pepper. Drizzle with the remaining
olive oil, and serve warm or hot.

Tomatoes on toast

serves 4
ingredients
olive oil for brushing and
drizzling
6 large tomatoes, thickly sliced
4 thick slices of brown bread
balsamic vinegar for drizzling
50g/2oz Parmesan cheese,
shaved
salt and freshly ground
black pepper
• Brush a heavy frying pan with oil,
and place over a high heat.
• Add the tomato slices and fry them
for 3 minutes, turning once until
soft and slightly blackened.
• Meanwhile, lightly toast the bread
under a grill or in a toaster.
• Put the tomatoes on the warm
toast. Drizzle each portion with a
little olive oil and balsamic vinegar.
Sprinkle with the Parmesan cheese
shavings, season with salt and
pepper, and serve immediately.

Leek kuftadas

serves 4–6
ingredients
700g/11⁄2lb leeks, trimmed and
thinly sliced
175g/6oz feta cheese, crumbled
3 eggs, beaten
50g/2oz fresh breadcrumbs
4 tablespoons vegetable oil
• Steam the leeks for 4 minutes in a
colander or steamer over a pan of
boiling water. Remove from the
heat and leave to cool.
• In a large bowl, combine the
cooled leeks, feta cheese, eggs
and breadcrumbs.
• Using a tablespoon of the mixture
at a time, mould it into round
patties with your hands.
• Heat the oil in a shallow heavy
frying pan over a high heat.
Shallow-fry the paties for about
5 minutes on each side or until
golden brown, cooking in batches
if necessary. Drain on kitchen
paper, and serve warm.

Beetroot & yogurt salad

serves 4
ingredients
350g/12oz cooked beetroot,
chopped into bite-sized cubes
2 large gherkins, chopped into
large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine
vinegar
salt and freshly ground
black pepper
1 tablespoon finely chopped
fresh dill, to garnish
• Put the beetroot and gherkins in
a large serving bowl.
• In a separate bowl, mix together
the yogurt and vinegar, and season
with salt and pepper.
• Pour this mixture over the beetroot
and gherkins, and stir. Sprinkle
with fresh dill and serve.

SQUASH SHELLS

Ingredients:
------------
1/2 spaghetti squash per person
1/4 cup cooked ham chunks per squash half
1/2 cup cooked peas
1/2 beaten egg yolk per squash half
1/4 cup cream per squash half
1/4 cup Parmesan cheese per squash half
Instructions:
-------------
Cook and drain the squash. Separate out the spaghetti strands, handling
the shells carefully so they do not tear. Set the shells aside to
drain. In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients. Mound this mixture back into the squash halves
and microwave or bake until heated through.
Notes:
------
Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast. Here is my
list:
1. Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups.
2. Eat the seeds. They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).
3. Eat as a side dish vegetable with appropriate herbs, butter,
cheese... (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi).
4. I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.
5. Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip.

SQUASH CASSEROLE

Ingredients:
------------
4 cups chopped zucchini squash
1 cup chopped onion
1/4 cup water
1/4 tsp salt
Cook, drain, cool.
Blend:
1 1/2 cup cracker crumbs (saltines)
3 tblsp margarine
Add to 3/4 of crumbs:
---------------------
1 beaten egg
1 cup cubed cheese (Velveeta)
Add to squash and onion. Top with remaining crumbs. Bake 350 degrees
til done.

MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS)

Ingredients:
------------
Kofta Ball:
-----------
2 yellow squash
2 zuchini squash
1 white or yellow onion
ca. 2 cups chickpea (garbonzo) flour.
1 tblsp ground Coriander
1/2 tsp Cayenne
bit of salt
1/2 tsp baking powder
1 egg (optional)
Instructions:
-------------
There are two parts to the preparation. I start with the Kofta
(vegetable) balls. While baking (or deep fry if you like grease) the
Kofta balls, prepare the Malai (Hindi for "cream") sauce.
Heat oven to 425 or so. In large bowl, grate the squashes and onion,
add spices, add optional egg.
Mix chickpea flour till breaddough consistency. Form kofta "dough" into
1 inch diameter balls. Place on cookie sheet, bake for 25 minutes or
so.
While cooking: Mix Malai sauce.
Malai Sauce:
------------
4 large tomatoes
1 hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch fresh ginger. or full teaspoon powdered.
2 cups cream
Puree above in blender.
Heat 4 tablespoons peanut oil in saucepan.
Mix:
----
2 tsp ground Cumin
3/4 tsp Turmeric
2 tsp Garam Masala
2 tsp Paprika
Add the above spices all at once to hot oil for 1 minute. Add tomato(e)
puree to spices. Add 1 more cup cream to spices and the puree. Boil.
Reduce heat, simmer for 10 minutes. Add half of the cooked Kofta balls.
Simmer another 10 to soften them.
Serve with brown rice, chapatis, vinegar soaked onions and chilies.
Heuristics:
-----------
1) Slightly wet hands when forming Kofta balls.
2) Freeze other half of Kofta balls and use with next batch of Malai
to save time.
3) Keep Kofta balls seperate from Malai sauce till needed. (They absorb
the liquid from sauce)
4) Milk can be substituted for some of the cream. Have not tried soy
milk.
5) Add 1 drop red and 1 drop yellow food coloring to vinegar to make
reasonably authentic orange onions (a la Akbar's)

SOUTHERN SUMMER SQUASH

Ingredients:
------------
1 1/2 lbs of yellow squash
3 tblsp bread crumbs
2 tblsp diet marg.
2 egg whites
1 tblsp minced onion flakes
2 tsp diet marg.
Instructions:
-------------
Preheat oven to 350. Wash and slice squash and put in pan of water.
Cook on top of the stove until soft, drain. In a large bowl mash squash
up. Add the 2 tbs of marg, egg whites, onion, and 1 1/2 tbs of bread
crumbs, mix well. Pour mixture in a greased pan. Dot the top with the
2 tsp of marg and sprinkle the rest of the bread crumbs on top. Bake
for 45 minutes.
Note: This is a great veg. dish for people watching their weight.