Chicken Empanadas

Ingredients:
Olive Oil
One small onion, chopped
One jalapenos, chopped
One teaspoon chopped garlic
3 green onions, sliced thin
2 chicken breasts shredded (cooked in water with onion, celery, cilantro, peppercorn, salt)
Mexican blend cheese (I used Kraft)
4 oz. cream cheese
Salt and black pepper
1 teaspoon hot sauce
1 egg, beaten
Flour, for dusting
1 package pie crust



Chilli Lime dipping sauce (recipe follows)
3 tablespoon Greek yogurt
Half of lemon juice



Empanadas method:

1. Saute onion, jalapeno and garlic with olive oil for 5-8 minutes
2. In a bowl, mix shredded chicken, cheese, cream cheese, onion mixture, green onion, salt and black pepper, hot sauce and mix it well
3. Roll pie crust on a kitchen countertop with some flour and roll it about 13” wide
4. Take wide bowl (about 8” wide) and put face down on a crust and run a knife around the bowl to cut a round shape. Make as many small rounds you can with crust
5. Fill chicken mixture in the center of each round and brush egg around the edges
6. Seal the edges, lightly press on the middle to remove any air, then press with a fork
7. Arrange each empanadas on a non-stick tray and put it in oven for 25 minutes under 375 degrees

Chilli lime dipping sauce method:
Mix greek yogurt, lemon juice, lemon zest and hot sauce in a small bowl. Serve with empanadas.

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Stuffed Poblano Peppers

Smaller and spicier than bell-peppers, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds. This recipe can be used as a main entree or an appetizer. I make this dish when I get tired of making the usual Mexican dishes such as tacos and enchiladas. 

INGREDIENTS

1 can whole tomatoes in puree

1 jalapeno chile, chopped

2 small onions, chopped

3 garlic cloves

salt and ground pepper

1 can black beans, rinsed and drained

1/2 cup yellow cornmeal

1 cup shredded pepper Jack cheese

1 teaspoon ground cumin

4 large poblano chiles, halved lengthwise, seeds removed

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Pani Puri Chaat

Pani Puri is one of the most loved Indian street foods or “chaat”. The puri (small, round, crispy puffed shells made from semolina) is stuffed with potato mixture, tamarind chutney and a spicy, tangy water, or pani. 
Eat it in one big bite and experience the explosion of flavor. Absolutely one of my favorite chaat. They go fast so be sure to make plenty with this easy pani puri recipe.

serves 5 - 6 people

Ingredients: 

For Pani (Spicy Water): 
2 cup mint leaves (Pudina) 
1/2 cup cilantro leaves
3 to 5 green chilies (adjust to taste) 
3 tablespoons tamarind paste (Imli) 
3 tablespoons lemon juice 

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Shrimp Ceviche

With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice. This version is prepared with shrimp, which is pre-cooked. You can use uncooked shrimp and let it cook in the juice. While the marinate will cook the proteins, it will not kill the bacteria. So I decided to just use pre-cooked shrimp.

INGREDIENTS:

• 1 pound medium-small shrimp, cooked
• 2 Tbsp salt
• lime juice (juice from 2-3 limes)
• lemon juice (juice from 1 lemon)
• 1 cup finely chopped red onion
• 1 Jalapeño, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1/4 cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, cut into 1/2-inch chunks
• tortilla chips, optional

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Sweet Corn Soup

Ingredients:
1 can sweet corn cream style
1 cup kernel corn
1/4 cup chopped carrots
1/4 cup thinly sliced french beans
Teaspoon garlic and ginger paste
1 tablespoon corn starch
1 can veg broth
Salt and pepper
1 tablespoon Sugar
Oil for stir fry 
Thinly sliced scallions

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Beet & Goat Cheese Salad

Ingredients

• 3 medium beets, red and golden
• 1 tablespoon olive oil
• 10 ounces mixed baby greens
• 3 ounces goat cheese, crumbled
• 1 cup walnuts
• 2 tablespoons raw honey
• 1 1/2 tablespoons Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil

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Oven-Roasted Garlic

The classic way to enjoy these caramelized cloves is to simply spread on crusty bread, with a little sprinkle of salt, and eat as is.

Make 6 Whole Roasted Garlic Bulbs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients:
•6 whole garlic bulbs (as close to the same size as possible)

•2 tbsp olive oil

•salt to taste

•foil as needed

Preparation:

• Preheat oven to 400 degrees F.
• Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
• Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal.
• Place in a baking dish and roast for 45-50 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed.

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Rotla

Ingredients

1 cup Bajri Flour
1/2 cup Whole Wheat flour
2 tbps Oil
Water

Method

Mix both flours together
Mix in the oil until thoroughly combined
Add lukewarm water and knead into a soft dough. Keep kneading for 3 to 4 minutes until the dough is very smooth
Roll it on a rolling board using a little whole wheat flour
Place it on a hot tava
Cook it for a minute on a high flame, turn the rotla and cook the other side for one more minute on a high flame or till brown spots appears.
Again turn it and cook it on an open high flame till the rotla puffs up
Spread a little butter ontop once the rotla is done.

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Tiramisu Crepes

This time it was my turn to make dessert since I haven't made one. I knew I was going to make crepes because I was craving them so badly:)) Since this was a "Fusion" theme Exchange, I thought why not make Tiramisu Crepes!! I love Tiramisu and I love Crepes!! This is a perfect recipe for me to indulge:)) And the best part is it's so easy and fast. I am sure you all making this very soon:-)

Ingredients

• 2 eggs
• 3/4 cup 2% milk                                            
• 3 tablespoons butter, melted
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon salt

FILLING:

• 1/2 carton (4 ounces) Mascarpone cheese
• 1/2 package (4 ounces) cream cheese, softened
• 1/2 cup sugar
• 3-4 tablespoons coffee liqueur or strong brewed coffee
• 2 tablespoons vanilla extract
• Optional toppings: chocolate syrup, whipped cream and baking cocoa
  

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Mixed Lentil Salad

Since this Exchange supposed to be a healthier one, I decided to make this salad which is very healthy, has so much flavor and pack with protein! Keep in mind that you have to prepare main ingredients in a day or two advance.

Serving: 6

Ingredients:

2 cups sprouted moong, cooked
½ cup dry chana, cooked
½ cup red or green grapes, chopped
½ small onion, chopped
1 small tomato, chopped
Coriander, chopped
Pomegranate (optional)
2-3 tablespoon chaat masala powder
½ cup lime juice
½ teaspoon red chilli powder
Salt to taste

Method:

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Vegetarian Chili

Ingredients

2 tbsps vegetable oil
1 onion diced
Minced garlic
2 tbsps cumin
1/2 tsp ground chipotle pepper (I didn't use so it's optional)
1/4 tsp cinnamon
black pepper and salt to taste
1 red bell pepper diced small
1 green pepper diced small
1 jalapeno pepper diced small
1 can diced tomatoes (I used canned tomatoes)
1 can chicken or vegetable broth
1 can white cannellini beans
1 can black beans (If using chicken then substitute with black beans)
cayenne pepper
fresh chopped cilantro for garnish

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Mojito

Ingredients
Ice 6 ounces
 light rum
12 mint sprigs,
8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons of sugar syrup
Club soda
4 slices lime

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Paneer Tikka on Skewers

Ingredients:

350g (14oz) paneer
1 red pepper
1 yellow pepper
1 large onion
3/4 spoon chilli powder
1/4 spoon turmeric powder
1/4 spoon salt
1/2 spoon garam masala
1 spoon dried cumin
1 spoon dried coriander
1 cup natural (unflavoured) yoghurt
6 bamboo skewers
freshly chopped coriander for garnish

How to make:

Cut the paneer into 4cm (2") cubes. Cut the peppers and onions into 4cm (2") squares. In a big bowl mix together the yoghurt, chilli powder, salt, garam masala, cumin and coriander. Next add the paneer and the peppers, onions and stir gently until everything is coated in the spicy yogurt mixture. Leave in the fridge to marinate for 2 hours (or overnight for the best taste). Preheat the grill to its hottest setting. Soak the bamboo skewers in water for 15-20 minutes. Thread the paneer, onions and peppers onto the skewers and cook under the grill for 3-5 minutes on each side. Watch to make sure they don't burn, if they start to, turn them over earlier. Garnish with coriader. Serve hot.
Enjoy!!
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Homemade hash browns

Nisha's Homemade hash browns

Things you will need:
1 lb Russet baking potatoes
Olive oil
Salt & pepper to taste

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Pesto Pizza

Ingredients for pesto sauce:

1 cup fresh basil leaves
½ cup parmesan cheese
¼ cup walnuts
8 cloves of garlic
3 tbls extra virgin olive oil
Salt & pepper to taste

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