Crispy Hashbrown Muffins

hash-brownmuffins

Ingredients
2 cups finely grated russet potatoes
1/4 cup corn
1 Tbsp butter
1/2 Tbsp cornstarch
1/2 onion
1/8 cup chopped cilantro

Salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F
2. Grease a muffin tin with oil.
3. Mix grated potatoes, thinly chopped onion, cilantro, corn, butter, cornstarch, salt and pepper thoroughly.
4. Fil muffin tins with the mixture.
5. Bake for 15 minutes.
6. Increase oven temperature to 425 degrees F and bake for 10 minutes or until the tops are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.

Phyllo cups with Spinach and Artichoke

SpinachArtichokeCups

 Ingredients
5 sheets frozen Phyllo dough, defrosted
5 tbsp unsalted butter
1/4 cup mayonnaise
3 oz cream cheese
1 cup artichokes
1/2 cup spinach
1/4 cup grated Fontina cheese
1/4 cup grated Parmesan
1/4 tsp garlic powder
Salt and pepper to taste

Directions

1. Combine the cream cheese and mayonnaise in a large bowl and mix until smooth
2. Add the chopped artichokes, spinach, Fontina, Parmesan, and garlic powder.
3. Add salt and pepper.
4. Heat oven to 375°. Lay one sheet of Phyllo on a large, flat surface. Brush it with butter and top with another sheet of dough.
5. Keep layering with three more sheets of dough, ending with butter.
6. Use a sharp knife to cut the dough into 20 squares, approximately 2.5-inches each.
7. Working one square at a time, crimp the edges and fit the dough into the cavities of a mini-muffin pan, making a tulip shape.
8. Fill each cup with 2 tablespoons of the spinach-artichoke mixture.
9. Using a second muffin pan, repeat the process again with the remaining dough and filling.
10. Bake the Phyllo cups until they are golden brown and the filling has puffed, rotating the pan halfway through, 15 to 20 minutes.
11. Let Phyllo cups cool 5 minutes before removing them from the pans. Serve warm or at room temperature.

Corn and Capsicum Masala

CornBellPepper

  Ingredients
1 cup Corn kernels
2 Bell peppers
2 small Onions
1/2 cup Tomato puree
2 tsp Ginger-Garlic paste
1 tbsp Oil
1 tsp Cumin seeds
1/3 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Kasuri methi
1 tbsp Fresh cream
1/3 cup Water
Salt to taste

Directions

1. Boil the corn kernels and keep aside.
2. Chop onions and capsicum.
3. In a pan heat oil, add cumin seeds and let them pop.
4. Add onions and cook for about 1 min or until they become translucent.
5. Add ginger and garlic paste and cook for 2-4 minutes.
6. Now add tomato puree and cook for 2-4 minutes.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste, cook till spices are well absorbed.
8. Add diced bell pepper and water, cook for 3-5 min.
9. Add boiled corn kernels.
10.Add garam masala, kasuri methi, fresh cream and cook for about 2 min.
11.Garnish it with fresh coriander leaves and serve hot with roti or rice.

Lentil Soup

redlentil

  Ingredients
1 onion
2 potatoes
2 carrots
1 cup Red Lentils
2 tomatoes
3 cups vegetable broth (optional)
Salt and pepper to taste
Mint leaves and lemon for garnishing

Directions

1. Chop vegetables into small pieces. Saute onions and carrots for 5-6 minutes.
2. Add potatoes, red lentils, pepper, and salt and saute for 3-4 minutes.
3. Add tomatoes and cook for 5-6 minutes till tomatoes are tender.
4. Add vegetable broth or water, bring to a boil or pressure cook for 2 whistles.
5. Puree the mixture in a blender. Garnish with lemon juice and mint leaves.
6. Serve hot with garlic bread or by itself.

Cinnamon Bread with Raspberry Pudding

puddingIngredients
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.