Sweet Corn Tomalito

Ingredients: 5 tablespoons margarine, softened 1/4 cup masa harina 1/3 cup white sugar 1/2 cup water 2 cups frozen whole-kernel corn, thawed 1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 4 teaspoons milk

Method: In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops

Mexican Pizza

Ingredients: • 1 Onion (chopped) • 4 cloves of Garlic (Lehsan) (minced) • 1 (4 ounce) can of Green Chillies (Hari Mirch) (drained) • 2 cups of Frozen Soy Protein Crumbles • 1 (16 ounce) can of Refried Beans • 2 large Boboli Pizza Crusts or Pizza Dough • 4 cups Cojack Cheese (shredded) • 1 (18 ounce) jar of Taco Sauce • 1 (8 ounce) can of Tomato Sauce • 1 tbsp. Red Chilli Powder (Pisi Lal Mirch) • 1 tsp. Cumin (Zeera) • 2 tbsp. Olive Oil

Method: 1) Sauté onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and soy protein crumbles. Stir well, and heat until crumbles are softened. 2) Spread sauce evenly over both pizza crusts. 3) Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time.

Green Chile Sauce

	Ingredients: 2 tablespoons Oil or lard 1 each Clove garlic (optional) 1/2 cup Minced onion (optional) 1 tablespoon Flour 1 cup Water 1 cup Diced green chili 1 each Salt to taste
Method: In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Bread Ball With Khoya

	Ingredients: 6 bread slices 250 grams khoya ½ cup caster sugar 4 tbsp condensed milk ½ tsp cardamom 50 grams almonds 50 grams raisins 50 grams pistachios 4 tbsp gram flour Ghee as required
Method: Chop the bread slices, fry it in ghee and sieve till it gets dry. Fry almonds, raisins and pistachios in the same ghee. Heat the ghee and fry gram flour in it. Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.

Chili Mac, Mexican Style

Ingredients: 2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound Beef sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1/2 tablespoon dried Mexican oregano

Method: Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over medium heat. Squeeze Beef out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute. Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes.