Secret Recipes

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

• 1 cup white long-grain rice
• 2 teaspoons peanut oil
• 2 eggs, lightly beaten
• 3 rashers middle bacon, trimmed, chopped
• 1 garlic clove, crushed
• 3 green onions, chopped
• 1 cup frozen peas
• 1 cup beansprouts, trimmed
• 1 tablespoon Lee Kum Kee soy sauce

1. Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
2. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the egg. Swirl to cover base of wok. Cook for 30 seconds or until just set. Lift from wok. Transfer to a board. Repeat with remaining egg. Roughly chop egg.
3. Heat remaining oil in wok. Stir-fry bacon for 3 to 5 minutes or until lightly browned. Add garlic, onion and peas. Stir-fry for 2 minutes. Add rice. Stir-fry for 3 to 5 minutes or until rice is heated through and peas tender. Add beansprouts and soy sauce. Stir-fry for 1 minute. Season with pepper. Serve.

Apple Raisin Bread Pudding

1. 2 tablespoons butter
2. 2 cups chopped cored cooking apples (about 2 medium)
3. 3 cups day−old bread cubes (about 3 slices)
4. 1/2 cup raisins
5. 4 eggs
6. 2 cups skim or low−fat milk
7. 1/3 cup firmly−packed brown sugar
8. 1 teaspoon vanilla
9. 3/4 teaspoon pumpkin pie spice
10. Whipped cream, whipped topping or ice cream, optional
11. Apple wedges, optional

In small saucepan over medium heat, melt butter. Stir in chopped apples. Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes. In shallow 1 1/2−quart casserole, lightly toss together apples, bread cubes and raisins. In medium bowl, beat  together eggs, milk, sugar, vanilla and spice until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot, warm, or chilled garnished with whipped cream and/or apple wedges, if desired.

Makes 4 small cheeses
Ingredients
yogurt cheese from 32 oz. low-fat yogurt
3 Tbsp. olive oil, preferably extra-virgin
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill
2 cloves garlic, finely minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried basil

Instructions
Divide yogurt cheese into 4 rounds, shaping patties with your hands.
Place in a wide, shallow bowl. Combine remaining ingredients and pour over cheese. Let stand at room temperature for 1/2 hour; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before serving.
Serve with crusty French bread or crackers.

Nutritional Information:
42 calories
2 g fat mono
4 mg cholesterol
3 g carbohydrate
3 g protein
27 mg sodium

Makes 2 cups
Ingredients
2 cups yogurt cheese made from nonfat yogurt
2 scallions, trimmed and minced
2 Tbsp. chopped fresh parsley plus leaves for garnish
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions
In a medium-sized bowl, blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon. (The cheese may be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
To serve, spread the cheese on crostini and garnish with parsley leaves.

Nutritional Information:
24 calories
0 g fat mono
1 mg cholesterol
3 g carbohydrate
3 g protein
66 mg sodium