Ingredients:

• 2 pounds spinach (not baby spinach), stems removed and thoroughly cleaned
• 10 ounces yellow lentils (Bengal gram), picked through for debris and rinsed in cold water
• 2 teaspoons cumin seeds
• 1/4 cup canola oil
• 1 tablespoon finely chopped ginger root
• 1 tablespoon finely chopped green Thai chili pepper
• 2 teaspoons garam masala powder
• 1/2 teaspoon salt

Directions:

• Have ready a large rimmed baking sheet.
• In a large pot of boiling salted water, wilt the spinach; it will take only about 30 seconds.
• Drain the spinach, rinse it with cold water until it has cooled, and squeeze out as much water as possible. Transfer to a food processor and pulse until it forms a dense, pesto-like paste. Transfer to a bowl and set aside. Clean the processor bowl and blade.
• In a large pot of boiling salted water over high heat, cook the yellow lentils for about 25 minutes, until they have softened. Drain and rinse with cold water until the lentils have cooled. Transfer to a food processor and pulse to form a paste. Transfer to a bowl and set aside.
• In a small skillet over medium-high heat, toast the cumin seeds for about 30 seconds. Let them cool slightly, then transfer to a grinder and grind the seeds into a fine powder.
• In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until it is smoking.
• Add the yellow lentil paste and cook for 5 to 7 minutes, stirring constantly, until it becomes dry.
• Add the spinach paste and cook for about 5 minutes, stirring, until the mixture appears dry. Add the ginger, green chili pepper, garam masala, ground cumin seeds and salt. Spread the mixture onto the baking sheet to cool completely.
  At this point, the mixture can be refrigerated in an airtight container for up to 2 days.
• When ready to cook, line a plate with paper towels. Divide the mixture into equal portions and form into patties no larger than 2 1/2 inches in diameter.
• The mixture for the cakes can be made up to 2 days in advance and refrigerated. Serve these cakes with Mint Chutney Makes eight to 10 2 1/2-inch-wide cakes
• 167 calories, 6g fat, n/a saturated fat, n/a cholesterol, 136mg sodium, 19g carbohydrates, 9g dietary fiber, 9g protein.

Prep Time: 20 min
Cook Time: 60 Mins
Serves: As desired

Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 6 tablespoons butter, softened, divided
• 2 tablespoons minced chives
• 1/2 teaspoon lemon-pepper seasoning
• 1-1/2 cups finely chopped cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 package (12 ounces) wonton wrappers
• 2/3 cup crushed salad croutons
• Sweet-and-sour sauce, optional

Directions:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.

Note for Chicken Wonton Rolls:

Use egg rolls right off the bat with these – less mess, and you can double the recipe for large crowds.

Preparation Time: 40 min

Freezing Bake: 15 min

Serves: 48

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 1 cup seasoned bread crumbs
• 1/2 cup grated Parmesan
• Unsalted butter
• Good olive oil
• Bamboo skewers (6 to 10 inches long)

Method:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Ingredients:

Dosa shell:

• 1 1/2 cups rice
• 1/2 cup urad dal
• salt to taste
• Oil

Dosa Masala Filling:

• 2 significant potatoes
• 1 medium onion (chopped)
• 1/2 teaspoon green split peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 blue chili
• 1 tablespoon oil
• salt to taste

Method:

Dosa recipe shell

• Separately soak rice and urad dal at minimum 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt providing water to take in batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle among small amount of ghee or oil.
• Spread the mix on pan in circular motion to fashion thin Dosa.
• Cook on both the sides, if desired.
• Masala Filling (Spicy Filling):
• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for just about 5 seconds on medium heat or/until onions are turned to golden black
• Add potatoes and mix and cook Other a larger amount of Serve
• Add filling inside Dosa and roll. Serve hot in on Chutney.

Masala Dosa Recipe

Ingredients:

• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons finely chopped onion
• 1/2 teaspoon curry powder
• 1/2 teaspoon prepared mustard
• 1/8 teaspoon pepper
• 3 stuffed olives
• 1 small sweet red pepper

How to make Cute Egg Chicks:

• Cut a thin slice from the bottom of each egg so it sits flat.
• Cut a zigzag pattern a third down from the top of each egg.
• Carefully remove yolks and place in a small bowl; mash with a fork.
• Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended.
• Spoon yolk mixture into the egg white bottoms; replace tops.
• Cut olives into slices for eyes.
• Cut 12 small triangles from red pepper for beaks.
• Gently press the eyes and beaks into egg yolk filling.
• Refrigerate until serving.