Recipe #1: Chick Pea and Corn Salad
Items Needed:
1 can of ready to eat chick peas or garbanzo beans, 1 small packet of frozen corn, a can of tamarind paste (available in the Indian or ethnic foods store or section of your grocery store), Coarsely ground red chilies, Coarsely ground and roasted cumin seeds, Salt, Finely chopped tomatoes, Finely chopped onions, Finely chopped cilantro
Procedure:
Drain the water and empty the chick peas in to a pan. Add the corn and tamarind water (by mixing the tamarind paste in to hot water). If the brand of tamarind you choose has seeds in it, throw them away. Add the spices and cover the pan for around 10 minutes. Let it simmer. When the corn is cooked, garnish with the veggies and serve hot or cold.
Recipe #2: Spicy and Hot Potatoes
4 large-sized potatoes, Lemon Juice, Curry Leaves, Mustard seeds, Cumin seeds, Chunks of jalapeno (optional), Red chilies whole (long or round), Finely chopped cilantro, 4 tbsp. of canola oil, Salt
Procedure:
To start boil the potatoes. Then when potatoes are cooled cut them into medium sized chunks. Fill the pan with a small amount of canola oil. Fry the chilies until dark then mix the other spices together with the curry leaves then add little water and let it simmer for about 7 minutes. Add the potato chunks and lemon juice. Mix the potatoes well until the mixture is coated unto the potatoes. You can garnish the mixture with cilantro and jalapeno.
Cooking Recipe #3: Leftover Chicken Sandwiches
Ingredients:
Left over fried roasted or any kind of chicken, Cream cheese, Mustard powder or paste, Mayonnaise, Brown and white bread, Salt, Coarsely ground black pepper
Method:
De-bone the leftover chicken and remove any left spices or sauce. Cut the chicken into smaller pieces and place it together with the mayo, salt, pepper, mustard and cream cheese into the blender. Taste the mixture to see how sweet or spicy it can be. Blend in the mixture until paste-like texture then spread it into the white and brown bread. Then cut the sandwich into 4 parts then alternate them on the serving dish. This is inexpensive and uses the leftovers.
Cooking Recipe #4: Easy Pineapples and Cream
Ingredients:
1 can of pineapple (chunks), 1 pack of pineapple (flavored jello), 1 tub of cool whip Colored sugar for decorating
Thaw the cool whip into the refrigerator for at least five hours. Then open a can of pineapple and use the syrup and add water. Then make the jello. Cool the mixture but continue stirring to avoid setting. Then blot the pineapple chunks on kitchen towels.
Then using a spoon or an electric beater, mix the jello into the cream. Add the pineapple chunks and let it chill over night. Decorate with remaining chunks and some colored sugar.
Items Needed:
1 can of ready to eat chick peas or garbanzo beans, 1 small packet of frozen corn, a can of tamarind paste (available in the Indian or ethnic foods store or section of your grocery store), Coarsely ground red chilies, Coarsely ground and roasted cumin seeds, Salt, Finely chopped tomatoes, Finely chopped onions, Finely chopped cilantro
Procedure:
Drain the water and empty the chick peas in to a pan. Add the corn and tamarind water (by mixing the tamarind paste in to hot water). If the brand of tamarind you choose has seeds in it, throw them away. Add the spices and cover the pan for around 10 minutes. Let it simmer. When the corn is cooked, garnish with the veggies and serve hot or cold.
Recipe #2: Spicy and Hot Potatoes
4 large-sized potatoes, Lemon Juice, Curry Leaves, Mustard seeds, Cumin seeds, Chunks of jalapeno (optional), Red chilies whole (long or round), Finely chopped cilantro, 4 tbsp. of canola oil, Salt
Procedure:
To start boil the potatoes. Then when potatoes are cooled cut them into medium sized chunks. Fill the pan with a small amount of canola oil. Fry the chilies until dark then mix the other spices together with the curry leaves then add little water and let it simmer for about 7 minutes. Add the potato chunks and lemon juice. Mix the potatoes well until the mixture is coated unto the potatoes. You can garnish the mixture with cilantro and jalapeno.
Cooking Recipe #3: Leftover Chicken Sandwiches
Ingredients:
Left over fried roasted or any kind of chicken, Cream cheese, Mustard powder or paste, Mayonnaise, Brown and white bread, Salt, Coarsely ground black pepper
Method:
De-bone the leftover chicken and remove any left spices or sauce. Cut the chicken into smaller pieces and place it together with the mayo, salt, pepper, mustard and cream cheese into the blender. Taste the mixture to see how sweet or spicy it can be. Blend in the mixture until paste-like texture then spread it into the white and brown bread. Then cut the sandwich into 4 parts then alternate them on the serving dish. This is inexpensive and uses the leftovers.
Cooking Recipe #4: Easy Pineapples and Cream
Ingredients:
1 can of pineapple (chunks), 1 pack of pineapple (flavored jello), 1 tub of cool whip Colored sugar for decorating
Thaw the cool whip into the refrigerator for at least five hours. Then open a can of pineapple and use the syrup and add water. Then make the jello. Cool the mixture but continue stirring to avoid setting. Then blot the pineapple chunks on kitchen towels.
Then using a spoon or an electric beater, mix the jello into the cream. Add the pineapple chunks and let it chill over night. Decorate with remaining chunks and some colored sugar.
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