kheer (rice pudding)

1.2 L milk

75 g basmati rice, rinsed

100 g sugar

150 g rasins, golden & corinth

1 piece of cinnamon, or a couple tbsp cinnamon powder

6 cardamon (pods? seeds?) 

2 tsp rosewater

flaked almond 

Sorry, I converted these measurements when I made it but didn't write it down, plus it was probably to ml and wouldn't help you much anyway..... just google it and you can find out! 

boil milk, add rinsed rice and stir w/ a wooden spoon for 10 min, leave to cook at least one hour, stirring occasionally on very low heat. Add sugar, rasins, cinnomon and cardamon and cook for another hour, stirring frequently (i'm pretty sure I didn't cook it this long). At the end of the cooking time, it should look like cream. After taking it off the heat add rosewater and stir, transfer to a serving bowl, sprinkle flaked almond and refridegerate until you're ready to eat! 

channa masala

2 tins of chickpeas, rinsed in a colander

1 tin chopped tomatoes

1 large onion, chopped in long strips

3-4 med potatoes

1 -1/2 tsp Turmeric

2 tsp Garam masala

2 tsp ground coriander

2 tsp salt

1 tbsp onion seeds

1 tbsp cumin seeds

veggie oil

heat the oil in the pot.

add onion seeds & cumin seeds and let them pop & fizzle for 20 seconds.

add onions and saute until they're lightly browned.

add tin of chopped tomato for 5 min and then add the spices.

then add the cubed/chunked potatoes. add 3 small glasses of water into the pot and bring to a boil. let it simmer on a low flame for 20 minutes with a lid, to soften the potato.

once potato chunks are soft add the chickpeas, stir it all up and add another cup of water, bring to a fierce boil and then turn the flame down to simmer in the pot for a while- with lid partially on. Add some freshly chopped coriander/cilantro and let it simmer for another ten minutes. after that turn off heat and put the lid on and let it stand until your rice is ready! 

bangan ka bhurta

2 eggplants

vegetable oil

1-2 onions, chopped

2 roma tomatoes, sliced

1/4 tsp cayanne pepper

1/4 tsp salt

1/4 tsp pepper

fresh cilantro

some garam masala (maybe a  tbsp?)

Quarter and then Broil the eggplant for 5-6 min until it's slightly scorched (you should turn them halfway) . Microwave eggplant about 5 min on high, until tender. As soon as it's cool enough to handle remove most of the skin and cut it into thick slices.

Meanwhile, heat oil in the skillet and saute onions until tender, mix in eggplant and tomatoes. Add the seasonings and adjust to your liking.... Saute until tender. Garnish with cilantro and serve! 

this is an indian eggplant dish

vegan brownies

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa

1 tsp baking powder

1 tsp salt

1 cup water

1 cup vegy oil

1 tsp vanilla extract

preheat oven to 350* Mix everything, well. Bake 25-30 min. They're kind of goo-ey and good! 

These are super easy. We are starting to keep these ingredients stocked up so we can make them anytime.... We like to top them with some homemade whip cream (forget the vegan title) and strawberries! 

winter chili & cornbread

1 or 2 chopped onions

a few chopped garlic cloves

1 tbsp chili powder

1 1/2 tsp cumin

2 cans of kidney/red beans

1 1/2 tsp oregano

1 1/2 tsp paparika

1/2 tsp pepper

3 cups water

1 1/2 cups zucchini (sliced thinly) 

a can of corn

2 cans of tomatoes 

1 can tomato paste

Cook onion, garlic and spices in a large pot. 

Add beans and corn. Add zucchini and bring to a quick boil then reduce the heat and let it cook while you make cornbread.....

2/3 cups butter, softened

1 cup sugar

3 eggs

1 2/3 cup milk

2 1/3 cups flour

1 cup cornmeal

4 1/2 tsp. baking powder

1 tsp salt

Cream butter & sugar. Combine eggs & milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately . Pour in a greased 9x13 pan and bake at 400* for 22-27 min. Serve Warm! 

While the cornbread is cooking, cook some (ground beef? i think) meat and then add it to the chili.....  ENJOY! 

black bean & squash bake

1 or 2 butternut squash(es)

1 tbsp vegy oil

1 med onion chopped

1 green pepper chopped

1 1/2 tsp chili powder

1 tsp cumin

1 tsp salt

black pepper to taste

2 cans of black beans (or you can be like us and just use black beans and soak them a few hours or overnight and then boil them for a few hours!) 

1 large or 2 small cans of diced tomatoes (don't drain) 

1 cup frozen or canned corn

1-2 cups cheese (something yellow)

Heat oven to 350*. Lightly grease a baking dish. Steam butternut squash slices until they're mashable (i cut them into a few pieces and in a few inches of water in the oven for a while....) While squash is steaming heat oil in a large soup pot and saute onion for a few minutes and then add green pepper and spices, saute a few more minues (around ten total), add black beans, canned tomatoes & corn, cook another 5 min and then adjust spices to your liking! Put the steamed squash in your greased baking dish and mash to cover the bottom of dish (the longer you steam them the easier they mash) pour black bean mixture on top of squash cover with cheese and bake 15-20 min or until it's heated through and the cheese is melted! 

Thanks to Ginny Oswalt for this amazing recipe! We've made it SO much! :) 

zucchini pie

4 cups thinly sliced unpeeled zucchini (also yellow squash works well)

1 cups chopped onion (i always left this out, but now i'm liking it)

1/4 cup butter or margarine

1/2 cup chopped parsley, I always just use 2 tsp parsley flakes

2 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp basil leaves ( or a few fresh leaves, torn small)

2 eggs well beaten

8 oz or 2 cups shredded cheese (usually mozzerella or italian) 

8 oz can of cresent dinner rolls

2 tsp mustard (any kind)

Heat oven to 375*.

Cook Zucchini and onion in butter on medium heat skillet.

Stir in all spices. Mix eggs & cheese together and dump in your sauted veggies into the bowl.

While you're cooking zucchini and onion you can separate the crescent dough and lay it out so it covers the pan (pie pan) or you can (do it in a 8.5 x 11 inch pan by doing 1 & 1/2 of the recipe). Flatten it out across the pan and use the mustard to even out the dough covering the pan bottom and sides. 

Pour the mixed veggies and egg mixture into the crust and bake 18-20 minutes (a little longer if you use a bigger pan) 

It's pretty good about 10 minutes after it's done baking! Enjoy! 

p.s. it goes well with mint lemonade and lemon cake, for a yellow and green themed dinner!