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Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil place the stuffed tinda inside the pressure cooker and gently cook them on
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Masoor Dal

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Masoor Dal INGREDIENTS 1   tablespoon   oil   15 ml,  3/4   teaspoon   cumin seeds 1   inch   ginger   chopped 1   green chili   chopped 1/2   teaspoon   coriander powder 1/2   teaspoon  turmeric powder 1/4   teaspoon   garam masala 3/4   teaspoon   salt   or to taste 1   cup   whole masoor dal   brown lentils 2.5   cups   water INSTRUCTIONS   Heat the pan with oil. Once it's hot, add the cumin seeds and let them sizzle for few seconds. Then add the chopped ginger,  green chili and mix. Cook for 1 in til the flavour of ginger is gone. add a 1/4 teaspoon hing Add the spices- coriander powder, turmeric and garam masala. Also add the salt and mix. Cook for 1 minute. Add the rinsed whole masoor dal to the pot and toss with the masala. Then add in the water and stir. Close the pot with the lid.  Press the manual or pressure cook button and cook on high pressure for 13 to 14 minutes, with the pressure valve in sealing position. Let the pressure release naturally. Open the pot and add cho
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Fondue

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Fondue Ingredients 1/3   pound   firm alpine-style cheese  -  such as gruyere 1/3   pound   fontina 1/3   pound   gouda 2   tablespoons   cornstarch 1   cup   dry white wine  -  such as Sauvignon Blanc 1   clove   garlic  -  minced 1   tablespoon   fresh lemon juice 1   tablespoon   brandy 1   teaspoon   Dijon mustard 1/8   teaspoon   nutmeg Instructions   Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
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Rosti

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Rosti INGREDIENTS 3lbs  potatoes 2 tablespoons butter 6 tablespoons olive oil 1 tablespoon fresh thyme 1 cup shredded mozzarella 1 cup Cheddar 1/2 cup shredded provolone cheese Salt and pepper to taste Instructions  Cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart). Let the potatoes cool and chill them 3 hrs The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme. In a different bowl, combine the cheese and stir well. Reserve. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a medium sized sauté pan, over medium heat. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan. Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly. Pour all the cheese filling into the potato pancake, leaving a small edge all around. Then, spread out the remaining potato on top of
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Chocolate Souffle

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Chocolate Souffle Ingredients Ingredient Checklist Unsalted butter, room temperature, for baking dish 1/4 cup sugar, plus more for baking dish 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup) 1 teaspoon pure vanilla extract 3 large egg yolks, lightly beaten, plus 4 large egg whites 1/4 teaspoon sugar Directions Instructions Checklist Step 1 Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet. Step 2 In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes. Step 3 Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside. Step 4 In a large bowl, using an electric mixer, beat egg whites on medium-high until soft peaks form, about 2 minutes. Gr
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Tzatsiki

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TzAtziki INGREDIENTS 2 cups  grated cucumber (from about  1  medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater) 1 ½   cups plain Greek yogurt 2 tablespoons  extra-virgin olive oil 2 tablespoons  chopped fresh mint and/or dill 1 tablespoon  lemon juice 1  medium clove garlic, pressed or minced ½   teaspoon fine sea salt INSTRUCTIONS Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is). Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled,
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Falafel

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Falafel Ingredients 2 cups  dried chickpeas (Do NOT use canned or cooked chickpeas) 1 cup  fresh parsley leaves, stems removed 3/4 cup  fresh cilantro leaves, stems removed 1   small onion, quartered 7 – 8  garlic cloves, peeled Salt to taste 1 tbsp  ground black pepper 1 tbsp   ground cumin 1 tbsp   ground coriander 1 tsp  cayenne pepper, optional Oil for frying Direction (One day in advance)  Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly.  Refrigerate for at least 1 hour or (up to one whole night) until ready to cook. Scoo
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