Minestrone Soup

1. 2 tablespoons olive oil
2. 1 cup tomato (skinned and chopped)
3. 1/3 cup garbanzo beans (soaked overnight)
4. ¼ cup basil leaves
5. 1 parsley sprig (chopped)
6. 9 cups water
7. 1 carrot (peeled and diced)
8. 1 cup diced potatoes
9. 1 large zucchini (diced)
10. 1 cup shredded cabbage
11. salt
12. freshly ground pepper
13. ½ cup barley
14. ½ cup parmesan cheese
15. ½ teaspoon hing

Heat oil in large saucepan, add hing and cabbage. Sauté for 1 minute. Add tomatoes, chick-peas, basil, parsley, and water. Bring to a boil, cover, and simmer for 1 hour.

Add carrots and celery, and cook for 20 more minutes.

Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt to taste.

Let the soup stand for 15 minutes. Stir in Parmesan cheese and serve hot.

Serves 6

Kofta Balls in Tomato Sauce

Sauce:

1. 3 pounds tomatoes, blended (preferably Italian, plum type)
2. ¼ cup olive oil
3. 2 tablespoon butter
4. ½ teaspoons hing
5. 1 medium carrot, cut in 8 pieces
6. 2 teaspoons sweet basil
7. 2 teaspoon salt
8. 1 teaspoon turbinado sugar
9. ¼ teaspoon black pepper
10. 2 bay leaves
11. 1 pound spaghetti

Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1 minute. Stir in the blended tomatoes and the remaining seasonings. Raise the heat and bring to a boil, then reduce the heat and simmer for 1 hour.

Remove carrot pieces and bay leaves. Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1 minute. Stir in the blended tomatoes and the remaining seasonings. Raise the heat and bring to a boil, then reduce the heat and simmer for 1 hour.

Remove carrot pieces and bay leaves.

Kofta:

1. 2 cups grated cauliflower
2. 2 cups grated cabbage
3. 1 ½ cups garbanzo bean flour
4. 1 ½ teaspoons salt
5. ½ teaspoon hing
6. 1 teaspoon garam masala
7. 1 teaspoon ground cumin
8. ½ teaspoon corriander powder
9. ½ teaspoon turmeric
10. pinch of cayenne
11. ghee or oil for deep frying

Heat ghee in a wok or 2-quart saucepan. Combine all of the ingredients in a bowl. Roll in 24 balls, 1 inch in diameter. Place as many balls in the ghee as possible, leaving enough room for them to float comfortably. Fry over medium heat for 10 minutes, until the kofta is a rich golden brown. Drain in colander.

Place the kofta in the tomato sauce 5 minutes before serving. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.

Cook spaghetti as directed on box. Serve kofta and sauce over spaghetti.

Serves 4

Breaded Zucchini Sticks

1. 3 zucchini
2. 1 cup flour
3. ½ cup bread crumbs
4. 1 ½ cups water
5. ½ teaspoons salt
6. 1 teaspoon basil leaves
7. pinch of black pepper
8. pinch of hing
9. oil for frying

Quarter zucchini lengthwise and cut each piece in half.

In bowl combine flour, bread crumbs, and spices. Add water and stir.

Fill skillet 1/3 full with oil and then heat. Dip zucchini pieces in batter and then into hot oil. Fry on all sides until tender and crisp. Serve hot.

Serves 4

Green Beans and Tomato

1. 1 ½ pounds green beans (cut in half)
2. 1 large tomato (skinned and chopped)
3. 4 tablespoons olive oil
4. ½ teaspoons salt
5. ¼ teaspoon freshly ground pepper
6. pinch of hing

Heat oil in nonstick skillet. Add hing. Stir in tomato, then add beans. Add enough water to barely cover beans. Add salt and pepper, and bring to a boil. Cover and lower heat. Simmer for 15 minutes or until beans are tender. Remove cover and increase heat to thicken the liquid (about 3 minutes). Serve warm or cool.

Serves 4

Calzone

Dough:

1. 2 tablespoons yeast
2. 1 cup warm water (105º)
3. 1 teaspoon salt
4. 1/3 cup oil (not olive oil)
5. 2 cups flour

Filling:

1. 1/3 cup chopped mozzarella cheese
2. ½ cup Parmesan cheese
3. 1 ½ cups ricotta cheese
4. 1/3 cup chopped parsley
5. 1 cup deep fried eggplant cubes
6. 2 teaspoons salt
7. 1 teaspoon pepper
8. ¼ teaspoon hing
9. oil for deep frying

Add yeast to warm water and let sit for 1 minute. Add salt, oil, and flour. Knead for 3 minutes

Sprinkle tabletop with flour. Separate dough into 2-inch balls. Cover with damp cloth and let them rise for 45 minutes.

While dough is rising mix all the filling ingredients together.

Heat oil in wok until very hot.

Roll out balls into 6-inch circles. Divide stuffing into 8 portions. Place stuffing in center and fold over. Place fork in flour and use to seal edges. Fry in hot oil for about 1 minute on each side until they are reddish brown. Serve hot.

Makes 8

Neapolitan Cheesecake

Use a 8 ½ inch springform pan.

Preheat oven to 375° (F)

Crust:

1. 1/3 cup ground walnuts
2. 1 1/3 tablespoons melted butter
3. 2 tablespoons turbinado sugar
4. ¾ cup flour
5. 2 tablespoons water

Combine ingredients and press down on bottom of buttered springform pan.

Bottom Layer of Cake (carob):

1. 4 tablespoons carob powder
2. 1/3 cup whipping cream
3. ½ cup sour cream
4. 12 ounces cream cheese (softened)
5. ½ cup turbinado sugar
6. 1 teaspoon cornstarch

Blend all ingredients in a blender until smooth. Pour on top of crust.

Middle Layer of Cake (vanilla):

1. 1 ½ teaspoons vanilla
2. 1/3 cup whipping cream
3. ½ cup sour cream
4. 12 ounces cream cheese (softened)
5. ½ cup turbinado sugar
6. 1 teaspoon cornstarch

Blend all ingredients in a blender until smooth. Pour gently over carob layer.

Top Layer of Cake (strawberry):

1. 3 tablespoons strawberry jam
2. ½ teaspoon strawberry flavoring (optional)
3. 1/3 cup whipping cream
4. ½ cup sour cream
5. 12 ounces cream cheese (softened)
6. ½ cup turbinado sugar
7. 1 teaspoon cornstarch

Blend all ingredients in blender until smooth. Pour gently over vanilla layer.

Bake in oven for 50 minutes. Let stand on cooling rack for ½ hour and then refrigerate for at least 3 hours. Serve cool.

Makes 12 slices.