Oatmeal

Munchies

Vada

Dosa

Dahi vada

Masala dosa

Pancakes

breakfast lasagna

Fried corn meal mush

Chocolate bars

Crepe

Omlette

Crabmeat omlette

Parsi omlette

French egg n bacon

Green eggs n ham

Cheesy fried potatoes

Onion n cummin crepe

Potato paratha

Easter pie

Smoked salmon strata

BACON BISCUITS

2 rashers bacon 2 ozs butter 1 egg yolk 2 ozs cheddar cheese, grated 2/3 cup flour pinch salt 2 ozs grated cheese, extra

Remove rind from bacon, fry until golden on both sides, chop finely. Beat butter until creamy, add egg yolk, mix well. Add grated cheese, mix well. Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes. Roll dough out on a lightly floured surface to 1/8 inch thick. Cut into rounds with a 1 1/2 inch fluted cutter. Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden. Allow to cool on a wire rack.

Baked Eggs

6 slices of bacon 6 eggs 3 or 4 slices of bread Place slice of bacon around edge of each of 6 large muffin pans.

Crumb bread and put a thin layer in bottom, break egg into this nest. Place more crumbs on top, dot with butter and salt and pepper to taste. Bake 15 to 20 minutes at 350.

Dinner Rolls

1 package active dry yeast 1/4 cup warm water 1 cup milk -- scalded 1/4 cup sugar 1/4 cup shortening 1 teaspoon salt 3 1/2 cups flour -- sifted 1 egg

Soften yeast in warm water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups flour; beat well with mixer. Beat in yeast and egg. Gradually add remaining flour by hand to form a soft dough. Place in greased bowl; turn once. Cover and let rise until double about1 to 1 1/2 hours. Turn out and shape as desired. Place on buttered baking sheets and brush with additional melted butter. Let rise again about 1 hour. Bake at 400F degrees for 12-15 minutes.

Baked French Toast

1 loaf French Bread 3 each eggs 3 tablespoons sugar 1 teaspoon vanilla extract 2 1/4 cups milk 1/2 cup flour 6 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 cup butter 1 cup fresh or frozen blueberries 1 cup sliced strawberries -- warmed Cut bread diagonally into 1-inch slices and place in a well-greased 9 x 13 inch baking dish. In a med. bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight. Preheat oven to 375F degrees. In small bowl, combine flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Turn bread over in baking dish. Scatter blueberries over bread. Sprinkle evenly with crumb mixture. Bake about 40 minutes until golden brown. Cut into squares. Top with heated strawberries or serve them on the side.

Basic Pancakes

1 cup flour 2 teaspoons baking powder 1 Tablespoon sugar 1/2 teaspoon salt 3/4 cup milk 2 tablespoons butter -- melted 2 eggs -- beaten Combine the dry ingredients in a small bowl.

Preheat a large, shallow skillet sprayed with nonstick cooking spray. In a large bowl, combine butter, milk, and eggs until mixed. Stir in dry ingredients until just moistened. Batter will be lumpy - stir in additional milk if you prefer thinner pancakes. Spoon batter into skillet. Turn pancakes once while cooking when tops are bubbly and undersides are golden. Serve warm with your favorite toppings.

RYAN'S Yeast Rolls

(Ryan's or Quincey's Yeast Rolls)

These are the best rolls in the world!!! 4 Tbsp. margarine 1/3 cup shortening 3/4 cup + 1 Tbsp. granulated sugar 3 large eggs 4 pkg. (1/4 oz. size) active dry yeast 1/2 cup lukewarm water 7-1/2 cups all-purpose flour 1 Tbsp. salt 1-1/4 cups milk Cream margarine and shortening with sugar until light.

Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (1100 --be sure that water is not too hot). Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (900F) until double in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired. To Make Cloverleaf Rolls Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted margarine or butter. Let rise in warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a preheated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove from oven and brush top of rolls with melted margarine.

VELLAPPAM :(kerala delicacy)

Ingredients

2 cups of white rice, Half a coconut, 1 table spoon of yeast, sugar, salt, 2 table spoon of partially ground, cooked rice

Procedure: -

Soak the washed rice for 3 to 4 hours. Wash and drain. -Grind the soaked rice in a blender with just enough water so that the ground material will be thick -In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU) -mix seperatly 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. -Grind the coconut to a milky emulsion -Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut -Allow the mixture to ferment for about 6 hours. -Add sugar and salt as your taste dictates.You can add a little cocnut milk to adjust the consistancy.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.) -Now put the mixture in a warm oven for 2 hours just before you make the Appams -After it rises DO NOT STIR Use a cast iron pan and use the same technique that one uses for pancakes.

UPMA

This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.

Is your mouth watering?

Make this easy recipe. Semolina 1 cup (Rava) Onion 1/2 cup finely chopped Carrot 1 chopped French Beans 1/3rd cup chopped Frozen Peas 2 teaspoons Black Mustard Seeds 1 teaspoon Green Chili 1 chopped coarsely Tomato 1 small chopped Coriander Leaves 2 tablespoons chopped Lime Juice a few drops Hot Water 1 3/4 cup Sugar 2 teaspoons Salt to taste Oil 3 tablespoons Heat oil in a wok/kadhai. Add the black mustard seeds. When they stop sputtering, add the chopped onion. Sauté the onion for a few minutes and then add the green chili. Now add the chopped vegetables including the tomato. Sauté. After 5 minutes add the salt, lime juice and sugar. Now add the semolina. Mix well. Add the hot water. Cover and cook on low-medium heat for 4 to 5 minutes. When you uncover the kadhai, the semolina would have absorbed all the water. Turn off the heat. Mix gently. Turn the upma over gently onto a serving dish. Garnish with coriander leaves and serve immediately. You may also top it with freshly grated coconut.

Vada

1 cups black gram dal (Udad Dal) 21/2 tsp. salt 6 chopped green chillis or according to your taste 1 tsp chopped ginger 12 curry leaves (Kadi patta) 4 tbsp. coconut Oil to fry Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful then shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and cook. Take them out golden brown. Serve with coconut chutney.

Dosa

2 cups long-grain white or jasmine rice 1 cup urad dal 1/4 teaspoon fenugreek seeds 3/4 teaspoon salt 1/2 cup vegetable oil Soak the rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let it ferment overnight at room temperature. Add salt and a little water if necessary to thin batter. Heat griddle to 350 degrees. Sprinkle hot griddle with water and a teaspoon of oil. Wipe clean with a cloth. Drizzle a little oil on the griddle. Spread evenly over the surface of the griddle, removing any excess with a bench scraper. Using a 1-cup measuring cup or ladle, measure 3/4 cup batter, and pour onto grill. Spread batter out into a 16-inch oval using the bottom of the measuring cup. Using a spatula or scraper, remove any excess batter from the top of the dosa. Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Serve hot with Chutney.

Rajasthani Dahi Vada

INGREDIENTS Moong Dal Vada (medium size) :10 Curd : 500 gms Sugar : 2 tbsp Salt : to taste Garam masala : 1/2 tsp Roasted Jeera Powder : 1 tsp Red Chilly powder 1: tsp Tamarind Chutney : 1 cup Coriander Leaves : (finely chopped) a few

METHOD Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.

Traditional Masala Dosa

INGREDIENTS 3 cups rice (not basmati!), soaked overnight, room temp. water. 1 cup urad dal (a specific type of lentils avail. at Indian grocery stores--- no substitution; other dals will not work like this)

METHOD Soaked separately overnight. Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C. A mixie or a blender cuts the grains into fine pieces, but does not "mash" them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine. Cover the rice with water just 1/2 "above the rice line in the blender. Grind till Sssssmooth. Grind the dal separately, with water that barely covers it. Grind a long time (be patient!), stirring once in a while and grinding again. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary. But this should be very thick. MIx the rice and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten yogurt, and mix well. Keep covered to let oit ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place). Once it has risen, stir briefly, and keep it oin the fridge. You have the batter now. Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows: 1. Take 2 large boiled potatoes, peel and mash coarsely. 2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies. 3. Grate a 1" piece of ginger. 4. Cut up a tomato if you want. 5. Take a sprig of curry leaves and chop them coarsely. 6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp. each) 7. Add 1/2 tsp of black mustard seeds. 8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry leaves. 9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes. 10. Add the potatoes, and more salt if desired. stir well till blended 11. Add some chopped cilantro if you want. When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you'll know) Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling.

Savory Indian Pancakes

2 cups dry mung beans 3/4" cube of peeled fresh ginger root For every one cup of soaked beans add: 1/2 cup water 1/2 tsp Spike or other vegetable-seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/8 tsp black pepper Soak mung beans overnight to soften. The next day, mung beans must be ground, so drain the beans to prepare for grinder. Grinding can be done in a food processor or a blender. If in a food processor, do the whole batch of beans and multply the other ingredients by 4. If in a blender, do 1 cup of beans at a time with the amount of the other ingredients as listed per_batch. Whether in a blender or a food processsor, first drop chunk of ginger root in and allow it to get chopped up. Add soaked, drained mung beans and run machine till beans are fairly ground up (in a blender you can only do 1 cup at a time to avoid burning out the motor.) Add the next six ingredients and grind to a smooth, fluffy paste. The batter is now ready to be made into pancakes, which takes mastering a light touch on the spoon. Just remember --- practice makes perfect. Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to 1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter thoroughly (batter must be mixed before each pancake is poured because it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour batter into the middle of the skillet and place the rounded bottom of a broad spoon very lightly in the center of the batter. Then use a slow, gentle and continuous spiral motion to spread the batter outward with the back of the soup spoon untill the pancake is about 7" to 8" in diameter. If batter is sticking to the spoon and making holes in the pancake as you spread, you are either pressing too hard or you didn't begin pressing soon enough and the batter was semi-cooked before you attempted to spread it. Just try to spread with the spoon immediately and lighten the touch. Cover and cook for 2 minutes, or till the pancake turns a reddish-brown color. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots begin appearing on the second side. Continue cooking all the batter in the same way.

Egg Dishes Breakfast Lasagna

1 bag frozen hash browns 1 1/2 pounds Canadian Bacon -- sliced 1 onion -- chopped 1 green pepper -- chopped 1 yellow pepper -- chopped 1 cups mushrooms -- sliced (1 to 2) 4 eggs -- (4 to 5) 1 cup milk 1 1/2 cups sharp cheese -- grated (1 1/2 to 2) salt and pepper to taste

Preheat oven to 350 degrees (F). Layer frozen hash browns in a 9 x 11-inch lasagna pan; season very well with salt and pepper. Layer green, yellow pepper and onions over hash browns; layer mushroom slices on top. Cook bacon until crispy; place over mushroom layer. Beat eggs and milk and salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees for 30 - 40 minutes.

Fried Cornmeal Mush

2 cups cornmeal 1 cup water 1 tbsp butter salt and pepper to taste 1/2 cup oil Bring water to boil, stir in cornmeal, then cover and turn off heat. When thickened, add butter and salt and pepper to taste. Pour into 9X13 inch pan, refrigerate 1 hour. Cut into 4 inch squares and fry in skillet in oil on medium high heat until golden brown and crispy (about 2 minutes on each side).

Peach Cobbler Oatmeal

(4 servings) 1/4 cup toasted wheat germ 2 tablespoons firmly packed brown sugar 1/4 teaspoon ground cinnamon 3 cups fat-free milk 1 to 1-1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/8 to 1/4 teaspoon ground nutmeg 2 cups Quaker Oats (quick or old fashioned -- uncooked) 1-1/4 cups chopped frozen (thawed) or canned (drained) peaches 1 container (8 oz.) lowfat or fat-free vanilla yogurt For topping, combine wheat germ, brown sugar and cinnamon in small bowl; set aside. For oatmeal, bring milk, cinnamon, salt and nutmeg to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Stir in peaches. Continue cooking, stirring occasionally, until peaches are heated through and most of liquid is absorbed, about 1 minute. Spoon oatmeal into four cereal bowls. Top with wheat germ mixture and yogurt.

Nebraska Molasses Munchies

(6 servings) 1 and 1/2 cups home ground wheat 1 and 1/2 cups buttermilk or sour milk 1/3 cup molasses 1-1/2 cup graham flour 1 teaspoon soda 1 teaspoon salt 1/4 cup sugar Mix dry ingredients together. Add molasses and buttermilk. Spread batter on flat baking pan. Bake at 250° until dry.

Chocolate Breakfast Bars

(20 servings) 2 ounces white chocolate 1 and 1/2 cups honey 4 tablespoons butter 1 tablespoon vanilla 1 cup sunflower seeds or your favorite nut 1/2 cup wheat germ or shredded coconut 2/3 cups crunchy peanut butter 1 cup dried fruit (like blueberries or strawberries) 5 cups quick-cooking oats Boil the honey, butter, and chocolate for 1 minute. Remove from heat and add the vanilla. Mix together the remaining ingredients and stir into the chocolate mixture. Pour the dough onto a cookie sheet and flatten it into one large rectangle about 1 inch thick. let cool, then cut into bars.

Crepes

How To Make A Basic Crepe

(4 servings) 1 cup all-purpose flour 2 eggs 1/2 cup low-fat milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons melted butter Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. If you have a crepe maker, you probably know what to do next. If you're not so lucky... Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. This will make 8 crepes. 2 crepes make a serving.

Omelettes South Western Cactus Omelette

(1 serving) 3 Eggs 1/4 C Napolitos (Cactus) 1/4 C Monterrey Jack Cheese 1/4 C Chunky Salsa Scramble 3 Eggs in a bowl. Pour into 8" Omlette Pan. Cook on high heat, continually stirring until bottom starts to set. Remove from heat. Put under broiler until eggs are no longer runny. Add Napolitos, Salsa and Cheese. Return to broiler until cheese is melted. Fold in half and serve

Crabmeat Omelette

(3 servings) 6 eggs -- beaten half pound of lump crabmeat -- fresh salt & peeper to taste medium onion or 6 green onions -- chopped fine 3 toes garlic --chopped fine one stem of celery -- chopped fine 1/2 small bell pepper -- chopped fine whole stick of butter -- not margarine Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat. Turn fire down to medium low/ low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning. Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits.

Pan Omelet (Parsi)

Ingredients: Serves: 2 1 cup diced potato 2 tablespoons ghee or oil 4 eggs Salt to taste 1/4 teaspoon black pepper 1/2 teaspoon ground cumin 2 tablespoons finely chopped fresh cilantro/coriander leaves 1 small onion, finely chopped 2 fresh red or green chilies, seeded and chopped Method: Parboil potato in lightly salted boiling water for a minute or two, drain well in colander. Heat ghee or oil in a frying pan and fry the potato until lightly browned. Lift out on slotted spoon and set aside. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin. Fold in coriander, onion and chilies. golden brown on bottom, turn omelet over and cook until brown on other side. Serve hot with chapatis or bread.

French Egg and Bacon Sandwich

Ingredients

2 eggs, beaten 4 slices bread 4 slices bacon 2 eggs 1/2 cup maple syrup

Directions 1 Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs. 3 Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

Green Eggs and Ham Breakfast Sandwich

Ingredients

1 (10 ounce) container refrigerated extra large biscuit dough 1/2 pound sliced bacon 3 tablespoons olive oil 1/2 medium onion, chopped 1 jalapeno pepper, seeded and chopped 4 roasted green chile peppers, seeded and chopped 1 teaspoon salt 1 teaspoon pepper 6 eggs 1/2 cup milk 1 cup shredded Monterey Jack cheese

Directions 1 Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. 2 Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chile, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through. 3 Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.

Cheesy Fried Potatoes

Ingredients

2 slices bacon 2 tablespoons butter 1 tablespoon diced onion 4 potatoes, peeled and sliced salt and pepper to taste 2 eggs 1/2 cup shredded Cheddar cheese

Directions 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan. 2 Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown. 3 Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Onion & Cumin Crepe

2 tablespoons extra-virgin olive oil 1 large (about 1 pound) sweet onion, halved lengthwise, thinly sliced and separated into half-rings (about 2-1/2 cups) 1 teaspoon ground cumin 1 garlic clove, crushed through a press Salt and freshly ground black pepper 3 large eggs 1/4 cup milk 1/4 cup unbleached all-purpose flour Mixed green salad (optional)

1. Heat the oil over medium-low heat in a medium (10-inch) nonstick skillet. Add the onion and cook, stirring, until browned, about 12 minutes. Stir in the cumin, garlic, salt and pepper to taste; cook, stirring, for 1 minute. Spread the mixture out in an even layer; remove from the heat. 2. Whisk the eggs and milk in a small bowl until blended. Add the flour and 1/2 teaspoon salt and whisk just to blend; set aside. 3. Place the skillet over medium heat. When the onions are sizzling, add the batter and tilt the pan to cover the onions evenly. Adjust the heat to medium-low and cook until the crepe is set and nicely browned on the bottom, 4 to 5 minutes. Using 2 spatulas, carefully turn the crepe. Or, if preferred, place a large plate over the skillet and, using a large towel to protect your hands, invert the skillet onto the plate and then slide the pancake back into the hot skillet. Cook the other side for 1 to 2 minutes to brown. 4. Turn the crepe out onto a plate. To serve, cut into wedges, and serve topped with salad, if desired.

Poori

- These are small round pancakes size rounds of dough that are slipped into hot oil or ghee, where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up. Allow 2-3 per person, depending on the size of the breads and the accompanying dishes

Ingredients: 2.5 cups chappati flour 2/3 cup water at room temperature ghee for brushing the bread while rolling out the dough Oil for deep frying

method to roll out the dough Make stiff but pliable dough. Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris. Frying the Pooris Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown. Serve hot with curries or vegetables.

Potato Paratha

- Paranthas are sometimes stuffed with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas and even sugar (my daughter Aashika loves sugar paranthas and so do her school friends) or dried fruit pastes. Cut into wedges, they are excellent finger foods for parties. Allow 1-2 per person, depending on the size of the breads and the accompanying dishes. Serve with yogurt raita and Indian pickles. Ingredients: 2 medium potatoes (boiled, peeled, mashed and cooled to room temperature) 1 tsp. Coriander powder 1 tsp. Cumin powder 1/2 tsp. amchoor powder/mango powder 1 green chili minced (optional) 1 tsp. Chilli powder 1 tsp. lime/lemon juice salt to taste finely chopped cilantro 2 cups wheat flour Method: Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder. Make small balls of the mixture. Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter. Place Potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out. Flatten these balls and roll into a 6 inch circle. Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown. Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and chutneys are available in our store).

Heavenly Easter Lemon Pie with Meringue

Crust Meringue Crust: 4 Egg whites 1 c Sugar 1 ts Lemon juice Filling: 4 Eggs; separated 1/2 c Sugar 1 lg Lemon (grated peel and the juice) 2 c Whipping cream, whipped, divided 1 tb Powdered sugar Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Blend in lemon juice. Grease 9-inch pie pan generously. Spoon meringue mixture into pan; using a tablespoon push the mixture up around edges to form the pie shell. Bake at 200 degrees F. for 2 hours. Cool. For the filling: Beat egg yolks with sugar and lemon until light. Cook, stirring constantly, in top of double boiler over boiling water until thickened. Remove from heat and cool thoroughly. Fold in 1 cup of the whipped cream. Turn into meringue crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.

 Smoked Salmon Strata

Ingredients: 1 1/2 cups bread pieces 1 cup chopped smoked salmon 2 cups shredded Cheddar cheese 2 cups milk 6 eggs 1/4 tsp dry mustard 1/4 tsp cayenne pepper 1/4 tsp paprika 1/4 tsp pepper Parsley Instructions: Arrange the bread pieces in the bottom of a greased 9-inch square pan. Layer smoked salmon and Cheddar cheese over the bread. Cover with plastic wrap and refrigerate overnight. In a medium bowl beat the milk, eggs and spices. Pour over the refrigerated layers. Top with parsley. Bake in a 375 degree oven for 40 to 45 minutes.