Indian cook book

Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside.  Preparation:  • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron.  • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side. 

Blintzes Ingredients: • 1 large egg • 1 and 1/2 cups milk • 1 cup all-purpose flour • nonstick cooking spray • 1/2 teaspoon shortening • 1 carton low-fat or light ricotta cheese - (15 ounce) • 2 Tablespoons orange marmalade • 1 Tablespoon sugar • 1/8 teaspoon ground cinnamon • 2/3 cup light dairy sour cream • 5 Tablespoons orange marmalade • 1/2 cup fresh raspberries or blueberries Preparation: • For crepes: - • In a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick coating. • Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter. • Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only. • Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed. • Spray a shallow baking pan with nonstick coating. Set aside. For...

Spaghetti with Avocado Sauce Ingredients: • 12 ounces spaghetti • 2 avocados--halved, pitted and peeled • 1 garlic clove, smashed • 1 bunch scallions, roughly chopped • Juice of 1 lemon • ¼ cup extra-virgin olive oil • Salt and freshly ground black pepper • ½ cup chopped parsley, for garnish Preparation: • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes. • While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth. • When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth. • Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley. video link

Ingredients: • Puff pastry -- 2 sheets (1 17.3-ounce package) • Bulk pork sausage -- 2 pounds • Onion, finely chopped -- 1 • Breadcrumbs -- 1 cup • Salt and pepper -- to season • Milk or cream -- 1/2 cup • Egg, beaten with 1 tablespoon water -- 1 Preparation: • Preheat oven to 425°F. In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream. • Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. • Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed. • Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash. • Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until ...

Beignets Ingredients: • Active dry yeast -- 1 (1/4-ounce) packet • Warm (about 110°F) water -- 3/4 cup • Flour -- 3 1/2 cups • Sugar -- 1/4 cup • Cream -- 1/2 cup • Egg, beaten -- 1 • Butter, melted -- 2 tablespoons • Salt -- 1/2 teaspoon • Powdered sugar -- for sifting • Salt -- 1/2 teaspoon Preparation: • Mix the yeast and warm water together in a small bowl and let rest for 10 minutes to activate the yeast. • Sift together the flour and sugar into a large mixing bowl. Make a well in the center of the flour and add the yeast mixture, egg, cream, melted butter and salt. • Stir with a wooden spoon to mix the ingredients and bring the dough together. Add a little more flour is too wet or a little more cream if it is too dry. • Remove the dough to a floured surface and knead for 5 minutes, or until the dough is smooth and elastic. • Remove the dough to a large, lightly oiled bowl and cover with a cloth or plastic wrap. Set in a warm corner until doubled in size, around 1 to 1 1/2 hours....

 Baguette Ingredients: • 1 1/2 cups (12 ounces) tap water, heated to 115° F  • 1 teaspoon (1/8 ounce) active dry yeast  • 3 1/4 cups (14 2/3 ounces) all-purpose flour  • 3 teaspoons (3/8 ounces)  • Canola oil, for greasing bowl  • 1/2 cup ice cubes   Preparation:  • Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. • Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.  • Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the midd...