Recipes

Ingredients

1 pound dry ziti pasta
1 onion, chopped
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Preparation

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 10 minutes, drain.
2. In a large skillet, brown onion over medium heat.
3. Add spaghetti sauce, and simmer for 15 minutes.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Butter a baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Ingredients
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen raspberries in light syrup, thawed

Directions

1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend raspberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with raspberry sauce.

Ingredients
1 red onion
3 small tomatoes
1/2 red bell pepper
1/2 green bell pepper
6 inch square paneer
1 tsp olive oil
1/2 tsp cumin seeds
Salt and Pepper to taste
Handful of cilantro leaves
Lime juice to taste

Directions
1. Cut the vegetables and paneer into one inch pieces.
2. Heat a teaspoon of oil and add cumin seeds. Add onions, tomatoes and peppers.
3. Grate a half-inch piece of ginger over the skillet.
4. Stir-fry for about five minutes, until the vegetables begin to soften.
5. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the paneer cubes.
6. Keep the heat medium, and cook for another couple of minutes.
7. Garnish with cilantro leaves and lime juice.
8. Serve hot with roti or rice.

Ingredients
1 tbsp Oil or Ghee
1 Bay Leaf
2-3 Cloves
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Mixed Millets
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing

Directions

1. Wash and soak millets for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add millet, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.

Ingredients
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen strawberries in light syrup, thawed

Directions

1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend strawberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with strawberry sauce.