VEGETABLE LASAGNA

INGREDIENTS


VEGETABLE
1 Sliced Onion
3 Sliced Mushroom
1 Chopped Carrot
Half Cup Corn
1 Green Pepper
1 Red Pepper
1 Cup Green Beans
Half Cup Peas
2 Cloves Chopped Garlic
2 Tbsp Olive Oil 
Salt to taste

Half Tsp Black Pepper pd

ALFREDO SAUCE
30 gms Butter
30 gms All purpose Flour
300 ml Milk
Salt to taste
Black pepper for taste


AMATRICIANA SAUCE
10 Red chopped Tomatoes
5 Fresh chopped Green Basil Leaves
1 Chopped Onion

1 Chopped Carrot
2 Stem Chopped Celery 
5 Cloves Chopped Garlic
Half Bunch Green Parsley
Salt to taste
2 Tbsp Sugar
1 Tbsp Black Pepper pd
100 ml Olive Oil


12-15 Dry Lasagna Sheets
250 gms Mozzarella Cheese
50 gms Parmesan Cheese

COOKING METHOD


Soak Lasagna Sheets in Luke Warm Water.


VEGETABLE


Heat pan add Olive oil and garlic in it.
Now add onion and saute it.
Add all vegetables and saute it for 5 mins.
Add salt and pepper. Saute in for another few mins.
Keep it in another bowl.

ALFREDO SAUCE

Heat Butter in Sauce pan.
Add flour in it. Mix it on medium heat.
Make a white roux.
Now add milk in it. Stir it on medium heat.
Now add salt and pepper in it.


AMATRICIANA SAUCE

Heat oil in sauce pan.
Add garlic and saute it for few mins.
Now add onion, carrot and celery in it.
Saute it for 10 mins.
Now add tomatoes and basil in it.
Cook it till tomatoes get smooth.
Add Salt, Pepper, Sugar and parsley in it.
Cook it till get smooth.


Brush rectangle glass bowl with olive oil.
Now add Tomato sauce in it.
Spread Pasta sheet in it.
Now add vegetable layer and Alfredo sauce in it.
Now add Mozzarella and Parmesan Cheese on it.
Spread Paste sheet in it.
Add Tomato sauce on it and spread cheese on it.
Repeat this layer 2-3 times. 
Finish with Tomato sauce and spread cheese on it.
Preheat the oven at 350 F.
Cover the bowl with foil.
Bake it for 20 mins. 
Remove it from Oven.
Serve Hot with Cheese on it.

KAJU CURRY (Cashew Curry)

INGREDIENTS

1 Chopped Onion

1Chopped Tomato

1 tbsp Ginger/Garlic paste

½ Cup Cashew soaked in Milk

1 tsp Chopped Cashew for Garnish

1 tsp Cumin seeds

1 tsp Turmeric pd

½ tsp Red Chilli pd

1 tsp Coriander pd

½ tsp Garam Masala pd

30 ml Cream

4 tbsp Cooking Oil

Chopped Green Coriander for Garnish

COOKING METHOD

Crush cashew in mixer with milk.

Heat oil in pan, and add cumin seeds.

Once it starts popping add onion and cook it till golden brown in color.

Now add ginger/garlic paste and cook it for another few minutes.

Then add chopped tomatoes in it.

Add water to make smooth gravy.

Now add all dry ingredients in it. Stir it on low heat.

Add more water if needed.

Now add crushed cashes in it. Cook it for another 5 minutes.

Now lower your heat and add cream in it. Stir it.

Serve hot with green coriander on top.

VEGETABLE PUFF PATTIES

INGREDIENTS

1 Puff Patties Sheet

2 Boiled Potaotes

1 Chopped Onion

1 Fined Chopped Carrot

½ Cup Green Peas

1 tbsp Chopped Ginger/Garlic

1 tsp Turmeric

½ tsp Red Chilli Pd

½ tsp Garam Masala

1 tsp Cumin seeds

1 tsp pounded Coriander seeds

Chopped Green Coriander

2 tbsp Cooking Oil

Salt to taste

1 Egg

COOKING METHOD

Before you start follow the instruction on the box and thaw the puff patties sheet according to it.

Peel and mash the potatoes.

Heat oil in a pan. Add cumin and coriander seeds in it.

Once it starts popping add ginger and garlic.

Cook it for few minutes, and then add chopped onion in it.

Cook it for another few minutes, now add all the spices and stir it.

Simmer your heat now add potatoes, carrot and green peas.

Mix it all together. Keep it off from heat and let be cool off.

Once it cool down add chopped green coriander and mix it.

Whisk egg with water in a bowl.

Preheat the oven for 400 Degree F.

Sprinkle flour on both side of patties sheet.

Roll it evenly and make 4 inch square out of it.

Take spoonful of mixture of potatoes and place it in the centre of the sheet.

Brush 2 sides of the sheet with egg.

Close it by lifting the 2 brush corner over the filling and press it tightly.

Apply some pressure on the side of corner so that it sticks together.

Brush with egg wash on top.

Bake it for 5-7 minutes until it golden brown in color.

Serve warm as snacks.

BABA GHANOUSH (Roasted Eggplant)

INGREDIENTS

1 Whole Eggplant

2 tbsp Roasted Sesame seeds

2 tbsp Sesame Seeds Oil
3 Cloves Roasted Garlic

2 tbsp Sour Cream

2 tbsp olive oil

Green Coriander for garnish
Salt and pepper to taste


COOKING METHOD

Preheat oven to 400 degrees F.

Make slight cut on the skin of the eggplant with the knife.

Lightly grease the eggplant.

Roast it for 20 to 25 minutes, turning occasionally, until it cooks.

Take a large bowl with cold water and cool the eggplant.

It’s easy to peel the skin before its cool down.

Place all the ingredients in an electric blender and puree.

Transfer mixture into a mixing bowl.

Garnish it with chopped green coriander on the top.

Serve Cold with Olive oil on top with the side of Chips or Toasted Bread.