Krishna & Maria's Kitchen

Ingredients:

• 2 Red bell peppers and 2 Yellow bell peppers
• 1 Onion
• 300g mixed ground meat
• 2 tbsp chopped Parsley
• Half cup Rice
• 1 egg
• 1 tsp salt
• pepper
• 1/2 tsp paprika
• 1/4 tsp chilli powder
• 1 Chicken broth cube
• 1 can Tomato & garlic sauce
• 1 Carrot
• Some Peas

Cooking method:

Cook rice, so that it is ready for filling

Cut carrot and half onion and add to pot with tomato sauce. Add peas to pot and some water. Add chicken broth cube. Cover and cook for 10 mins. The sauce should be.a little thick at the end and carrot slightly cooked.

Wash the peppers and cut a lid from the stem end of each one. Set the lids aside and remove the seeds and ribs. Slice the bottom of the peppers slightly so that they stand upright on their own. Finely dice the other half of onion. Thoroughly combine the ground meet with onion, parsley, rice, egg, salt, paprika, chili power and pepper.

Preheat Oven to 180 degrees and set to cook for 45 mins.

Fill each pepper to the top with the meat mixture in a flat glass bowl. Fill in the broth in the bowl so that the liquid is approx. 2cm from bottom of bowl. Now cook the peppers in the own for 45 mins.

Serve with broth on the side and salad.

 

For 2 Salats:

Ingredients:

• 1 carrot
• 4 cm fresh ginger
• 1/4 onion
• 50 ml vegetable oil
• 1 teaspoon sesame oil
• 50 ml rice vinegar
• 1 teaspoon miso paste
• salt and pepper

Preparation Method:

1. Cut carrot into 2cm pieces. Peel and mince ginger.
2. Put half of the carrots and rest of the ingredients into the food processor or mixer and run until consistency is smooth.
3. Put rest of the carrots into the smooth paste and run mixer one more time until the consistency is smooth.
4. Combine with Salat and enjoy 😊

Ingredients:

• 1/4 tsp Mustard Seeds
• 1 tsp Urad dal
• 3 dry Red Chillies
• 1 sprig Curry leaves
• 1/2 tsp Turmeric Powder
• pinch of Asafoetida / Hing
• 3 tbsp Peanuts
• Lemon
• 2 cup Cooked Basmati Rice
• Salt

Cooking Method:

Cook the Basmati Rice

Heat oil in a pan and temper with – mustard  and urad dal. Once the dal changes in color slightly, add peanuts. Roast it for few more minutes until it changes to golden brown.

Add dry red chilies and curry leaves. Give it a stir and add turmeric powder and a pinch of Asafoetida. Switch off the stove immediately.

Once it is cooled slightly add the lemon juice, salt and mix well. Add the cooked rice and mix well. You can adjust or reduce the sourness of lemon by adding extra cooked rice.

That’s it, our lemon rice is ready to be served . Enjoy with pickle or potato chips on the side.

For 4 portions

Ingredients:

• 1 onion
• 1 carrot
• 1 celery stalk
• 2 paprika (different color)
• small can of sweet corn
• one can/ bag of beans
• 400g canned tomatoes
• 300ml of vegetable stock
• Some oil for frying

Spices:

• 2 bayleaves
• 1 teaspoon of thyme
• 2 teaspoons of paprika powder
• 1 teaspoon of chili
• 2 teaspoons of cumin
• 1 teaspoon of salt
• 1 teaspoon of garlic powder or garlic paste
• lime juice from half a lime

Cooking Method:

1.) Cut onion into cubes, add oil into the pot and sauté until translucent.

2.) Cut carrot, celery and paprika. Add the vegetables to the onions in the pot and fry for few minutes.

3.) Add the spices and fry for roughly one minute. 

4.) Add beans, corn, vegetable stock, tomatoes and additional water if necessary. Cook for at least 30 minutes until the veggies are soft.

5.) Add the lime juice and enjoy this healthy and flavorful dish.

Ingredients:

For the pie crust:

• 280g of flour
• one teaspoons of sugar
• 200g of butter
• 110ml of ice cold water

For the filling:

• 6-7 apples

according to taste:

• cinnamon
• vanilla
• sugar or honey

Serve together with:

• vanilla ice cream

Cooking Method:

1. Mix dry ingredients in large bowl and add butter as small cubes on top.
2. Using two forks or other utensils (e.g. pastry cutter, food processor etc.), cut the butter into the dry ingredients until all butter is flour coated and mostly pea-sized.
3. Drizzle the cold water in (few tablespoons at a time) and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not wet.
4. Place the dough on a lightly floured surface. Using floured hands, fold the dough into itself until the flour is fully incorporated. Form two separate balls and flatten each one into a disc.
5. Wrap each disc with plastic wrap and place in refrigerator for at least 2 hours (to up to 2 days).
6. Roll out first disc and tuck the dough into a deep oven dish. Refrigerate as you prepare the filling.
7. Peel the apples and cut into thin slices. Fry lightly with a little butter and add cinnamon, vanilla and sugar/honey according to your taste.
8. Pile the filling into the pie dish with the bottom crust and distribute equally and tightly.
9. Roll out the second disc and cut into stripes to create top lattice pie crust as on the picture. Alternatively you can lay the rolled out pie crust on top and slit some vents with a sharp knife. As a last step flute the edges.
10. Bake the pie for a total of roughly one hour at 200 degree celsius.
11. After letting the pie cool down for a little, enjoy this homely and festive dessert with some vanilla ice cream. You can store the leftovers for up to 4 days in the refrigerator.

Ingredients:

• Cauliflower (fresh or frozen mixed with broccoli)
• potato
• ginger paste
• green chilli
• raisins
• bay leaf
• cardamom
• cinnamon
• cloves
• turmeric
• cumin
• Kashmiri mirch
• garam masala powder
• hing
• ghee
• oil
• salt
• little sugar 

Cooking Method:

Cut cauliflower and potato in cubes. Heat some oil in a vessel. Fry the cauliflower and potato pieces with some salt and turmeric powder to give it a good colour. After frying, keep them aside. 

To the oil in the vessel, add bay leaf, some cardamom, cloves and cinnamon pieces , ginger , green chilli paste, hing and saute.

Mix appropriate quantity of turmeric, cumin, Kashmiri mirch, garam masala powder with little water and add to the vessel. Mix well. Add the fried cauliflower and potato pieces. Add little salt and sugar.

Add enough water to form a semi dry prep. When the mixture starts boiling, cover and cook for about 8 to 10 mins. Open the lid, add some raisins and ghee, if available. Mix in low temp and serve with rice or bread.

Ingredients:

• Potatoes
• onion
• green chilli  
• hing
• pachforan
• turmeric powder
• ghee
• salt
• sugar
• oil

Cooking Method:

Cut potatoes in small cubes. Grate some onion.

Heat some oil in a vessel, add little pachforan , hing and saute. Add the cut potatoes and grated onion. Stir fry for a while.

Add turmeric powder, green chilli if available, salt, pinch of sugar. Mix well. Add enough water to form a dry prep.

When the mixture starts boiling, cover and cook in low flame for about 8 to 10 mins. Open the lid and make it dry. Add little ghee if available. Serve with chapati, puri, paratha.

For 6 portions

Ingredients:

• 2 small cups uncooked Basmati rice (ca. 350g)
• 2 large carrots
• 1 large onion
• 400g chicken meat (cut in ca. 4 cm pieces)
• 3 cloves of finely chopped garlic
• 3 cloves of whole unpeeled garlic
• Some neutral tasting oil for frying

Spices:

• Salt according to taste (you will need good amount)
• Pepper according to taste
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tsp garlic powder
• 1 tsp turmeric
• 3 whole unbroken dried red chilis (for aroma, not spiciness)
• 2 bay leaves

Cooking Method:

1.) Cook the rice in vessel or rice cooker and set aside when ready.

2.) Grate or cut finely carrot and set aside. Cut onion into 2-3 cm stripes.

3.) Add oil to deep vessel (e.g. wok) warm on medium heat. Add chopped garlic and shortly after the cut onion. Sauté until onions are translucent. 

4.) Add chicken, increase heat and fry until you see golden brown patches on the meat. 

5.) Add spices, some water (ca. 200ml), whole garlic gloves and carrot. Close the lid and cook on medium heat for ca. minutes.

6.) Taste the sauce and add more salt and pepper, if required. The sauce should taste a little too salty, as you will be adding large quantity of unsalted rice in the next step.

７.) Add the cooked Basmati rice to the mixture and mix well. You mixed also need to add additional water, if rice absorbs all the sauce to quickly. After mixing taste the dish again to see I f there is enough salt. Add more of it if necessary.

8.) Enjoy this festive and flavorful dish. Tastes best with yogurt salad.

For small 36 muffins

Ingredients:

• 100ml rapeseed oil
• 100ml natural yogurt
• 100g dark sugar
• 2 tablespoons honey
• 2 eggs
• 200g flour
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 5-6 teaspoons of baking powder
• 1 apple grated
• 1 carrot grated
• 50g sultanas, raisins, chopped nuts (optional)

Cooking Method:

1.) Mix the oil, yogurt, sugar, honey, eggs and vanilla in a bowl

2.) In a different bowl combine flour, cinnamon, nutmeg, salt and baking powder

3.) Pour the yogurt mixture into the flour mixture and add the grated apple, as well as any extra ingredients you‘re using. Mix with spoon or spatula until well combined, then spoon the mixture into the muffin cases.

4.) Bake for 25 minutes in preheated oven (190 Celsius). Leave to cool for at least 5 min. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

Ingredients:

• Potato
• hing
• kalounji
• green chilli
• oil
• salt
• sugar or sugar free.

Cooking Method:

Cut potatoes in small cubes.

Heat some oil in a vessel, add little kalouni , hing and saute. Add the cut potatoes in the vessel and stir for a few minutes.

Add green chillies. Add salt and pinch of sugar or sugar free, stir again. Add enough water to form a dry prep. When the mixture starts boiling, cover and cook in low flame for about 10mins. Open the lid, make a dry prep and serve with chapati, paratha or puri.