Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."

INGREDIENTS (Nutrition)

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in preheated oven for 30 minutes.

Japanese Ginger Dressing

Ingredients:

• 1 Cup olive oil
• 1/4 Cup soy sauce
• 1 Lemon, juiced
• 3 Garlic cloves, minced
• 3 tbsp Minced fresh ginger root
• 1 tsp Prepared Dijon-style mustard
• 2 tsp Honey
• Ground black pepper to taste

How to make Japanese Ginger Dressing:

• In a small bowl, whisk together soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper.
• Once these ingredients are thoroughly combined, add oil in a steady stream, whisking constantly.
• When the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
• Japanese Ginger Dressing is ready.

Baby Corn Soup

Ingredients:

• 6 Baby corn
• 1/4 Cup beans, chopped
• 1/4 Cup carrot, diced
• 1/4 Cup peas, boiled
• 1/4 Cup cabbage, thin strips
• 1/4 Cup cauliflower
• 1/2 Onion
• 2 Cubes cheese
• 2 Pods garlic
• 1 tsp Sugar
• Pepper powder to taste
• Salt to taste
• Oil as required
• Few dhania leaves for garnishing
• Water as required

How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.
• Meanwhile, boil peas.
• pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
• Blend the cooked baby corn properly.
• Strain into a pan, and add boiled peas, water and other vegetables to it.
• Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well.
• Boil for about one minute and add cheese to it.
• Remove it from the heat.
• Garnish it with the dhania leaves and serve hot.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
• Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.

Cheese Dosa

Ingredients:

• 50 gm Cheese (grated)
• 1 cup Urad Dal(soaked)
• 1 Onion (finely chopped)
• 2-1/2 cups Raw Rice (soaked)
• 3-4 Green Chilies(finely chopped)
• 1/2 tsp Salt
• Oil
• Fresh Coriander Leaves(chopped)

How to make Cheese Dosa:

• Make a smooth paste of rice and dal soaked separately for 5-6 hrs.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly.
• Pour the batter on the griddle with a ladle and spread immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Fold over and put off the flame.
• Cheese Dosa is ready.

Hariyali Paneer Tikka

Ingredients:

• 400 gm Paneer
• 1 Cup Curd
• 2 Bunch corianders
• 1 Bunch Mint
• 4 to 6 Green chilies
• 30 gm Garlic
• 1tsp Ginger paste
• 1tsp Garam masala powder
• 1 tsp Chat masala
• Salt to taste
• 2 tbsp Oil
• Juice of two lemons

How to make Hariyali Paneer Tikka:

• Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.
• Cut Paneer in big slices.
• To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.
• You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.
• Garnish with onion rings & serve hot.
• Hariyali Paneer Tikka is ready.

Tom Tom Gai

Ingredients:

• 1 Cup Chicken pieces (boneless)
• 4 tbsp Vegetable oil
• 3 Cans coconut milk.
• 2 tbsp Ginger (minced)
• 4 tbsp Fish sauce
• 1/2 Cup Lime juice
• 1 tsp Turmeric powder
• 2 tbsp Onion (sliced)
• 1 tbsp Cilantro (chopped)


How to make Tom Tom Gai:

• Heat the oil.
• Fry chicken pieces till they turn white in colour.
• Add water to the coconut milk.
• Allow it to boil.
• Add fish sauce, ginger, lime juice and turmeric.
• Cook over medium heat till chicken pieces are done.
• Sprinkle fresh cilantro.