Minnestrone Soup

Ingredients
• 1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/4 cup butter
• 1/2 cup garbanzo beans
• 1/2 cup kidney bean
• 1/2 cup dried whole peas
• 1/2 cup white pea beans
• 3/4 cup sliced carrot
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or barley
• 1 cup shell macaroni
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce
• pepper
• parmesan cheese

Preparation
1. Slowly saute finely minced onion, celery and carrot in butter until very brown.
2. Add peas and beans and about 3 quarts of water.
3. Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
4. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
5. About 20 minutes before serving time add the macaroni and more water if needed.
6. Ladle into bowls and sprinkle with Parmesan cheese.
7. Serve with crusty garlic bread.

Baigan ka bharta

Coming sooon

Khichdi

Ingredients
• 250 gm. rice
• 150 gm. moong (split green gram lentil)
• 1-2 tbs. cooking oil of choice
• 1 tsp. cumin seeds
• A pinch of asafetida (heeng) optional.
• 1/2 tsp. turmeric powder (optional).
• Salt to taste
Garlic (4/5 Cloves)

Optional:
• Chilli powder or 1 chopped green chilli
• 1 onion - peeled and sliced.
• A cup of peas
• A few florets of cauliflower
• 1 tbs. olive or other oil

Instructions
1. Clean, wash and drain dal and rice together.
2. Boil water in kettle or a separate pan.
3. Heat oil in a pressure cooker or a pan with a tight lid.
4. Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn.
5. Add chopped garlic, onions, if used, and fry until golden brown. If using any other vegetables, add here.
6. Add rice-dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.
7. Add salt and turmeric and give it a quick stir.
8. Add enough boiling water to cover the rice, and 1/2 inch above it (1 1/2 inch, if not using pressure cooker).
9. Bring to a brisk boil, pressure cook for 2-3 whistles or pressures*. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender.

Gongura Pappu

Capsicum Curry with Palli podi

Cranberry Sauce

Ingredients
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Preparation
1. In a medium saucepan, boil water and sugar until the sugar dissolves.
2. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.
3. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
4. Remove from heat, and let cool to room temperature.

Artichoke Mushroom Casserole

Ingredients
• 9 ounces artichoke hearts
• 1 teaspoon olive oil
• 1/2 cup onion -- finely chopped
• 2 cloves garlic -- finely chopped
• 3 cups sliced mushrooms
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper -- to taste
• 1 tablespoon lemon juice
• 1 tablespoon dry white wine
• 1 tablespoon Italian seasoned bread crumbs

Preparation
1. Preheat oven to 350¡ F.
2. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
3. Cook frozen artichokes according to package directions.
4. (1-16 oz. can of artichokes can be substituted, these need only be drained.)
5. Drain and place in pan.
6. Heat oil in a medium nonstick skillet over medium heat.
7. Add onion and garlic.
8. Cook, stirring frequently, 3 minutes.
9. Add mushrooms.
10. Sprinkle with spices.
11. Add lemon juice and wine.
12. Cook, stirring frequently, 3 minutes more.
13. Remove from heat and stir in bread crumbs.
14. Spoon mushroom mixture evenly over artichokes.
15. Bake uncovered, 30 minutes.