Pineapple Pachadi

Pineapple - 1
Turmeric powder- 1/2 tsp
Jaggery (Sharkara) - a small piece
Grated coconut-1/2 cup
Green chillies-2 or 3
Mustard seeds- 1/2 tsp
Yogurt-1 cup
Oil- For seasoning
Salt- To taste
For Seasoning
Mustard seeds-1/4 tsp
Dry red chilies- 2 broken
Curry leaves - a few
Method
Cut the pineapple into small pieces and cook with turmeric
powder, jaggery and salt and keep aside. Grind the grated
coconut, mustard seeds and green chillies into a fine paste
adding little water. Beat the yogurt and mix it with the ground
paste. Add this mixture to the cooked pineapple and simmer
until it is warm and do not let it boil. Season with mustard, red
chillies and curry leaves. Serve it as a side dish. The measures
of ingredients are only approximate and can be changed
depending on your taste and choice

Fried chicken nuggets

This is a recipe that you can use to convert the regular chicken nuggets into a tasty Indian snack or a side dish.
Ingredients:
Chicken nuggets - 1 lb. Sliced (each nugget sliced into 4 pcs)
Onions - 1 small or 1/2 of large red onion - chopped
Green chilies - Jalapenos - 1 large jalapeno (or two Serrano) seeds out, chopped into fine pieces Cumin - 1/2 tsp
Mustard seed - 1/2 tsp
coriander leaves/ curry leaves - 2 tsp - finely chopped
Turmeric powder - 1/4 tsp
Paprika powder - 1 - 1-1/2 tsp
Salt - as needed (recommend not to use as chicken nuggets are salty)
Oil - 2 tsp (or as needed)
Ginger - 1/2 tsp finely chopped - optional
Garlic - 2 cloves - finely chopped - optional
Dry red chilies - 3-4 whole - optional
Salsa or past sauce - 2 tsp - optional ( may use 1/4 of a tomato finely chopped as well)
Method:
Heat oil, crack the mustard seeds and cumin (and optional red chilies). Add green chilies, followed by onions. Fry until onions are golden brown. Add turmeric powder and paprika. Fry for a couple of minutes. Add coriander leaves. Optional ingredients may be added in the order - garlic, ginger and salsa, stir. Add the sliced chicken nuggets; mix well on low heat for 1-2 minutes. Serve as a snack or side dish.
(By Joseph Veleeparambil From KAKC Newsletter )

Oatmeal Craisin Cookie

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup dried cranberries (craisins), cherries, or raisins or 1 cup white or dark chocolate chips (optional)


To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper.


In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes, or until light golden brown around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

(From http://www.joyofbaking.com/OatmealCookies.html)

Cheese Danish (Easy Version)

(from http://baking.about.com/od/sweetrolls/r/cheesedanish.htm)
2 packages crescent rolls
2 8 oz packages cream cheese
1 1/2 cups of sugar
2 tsps. Vanilla
1/4 cup butter
1 tsp. cinnamon

Unroll one tube of rolls and place in a 9x13 lightly greased dish. Seal seams and perforations.
Beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough.
Unroll the other package of rolls, and place over the cheese mixture May have to stretch a little to make for sealable edges.
Brush on melted butter.
Mix cinnamon and 1/ 2 cup sugar, and sprinkle over the top.
(Another idea is to pour condensed milk on top and sprinkle sliced almonds)
Bake 350 for 25-30 minutes.