Community Cookbook

Let's explore some amazing recipes created by our very own students! Our budding chefs have concocted a variety of meals with flavors from around the world. It’s time to get cooking!

Pancakes

Recipe by: Mercy Tuga

  • 1 cup all purpose flour

    1 tsp/ teaspoon baking powder

    2 Tbs / tablespoon sugar

    1 whole egg

    1 cup milk

    A pinch of salt

    Canola oil for frying (Note: not deep frying)

  • Sift Flour, baking powder together add Salt and Sugar

    Combine Egg, Milk, butter and add to dry ingredients (Muffin mixing method) mix until smooth don’t over mix.

    Drop as desired onto a hot griddle pan.

    Cook on one side until puffed full of bubbles.

    Flip and cook the other side.

Potato Curry

Recipe by: Priyanka Awasthi

  • 1 cup yellow split peas (toor dal), rinsed and soaked in water for at least 30 minutes

    4 cups water

    1/2 tsp turmeric powder

    1 tsp salt

    2 tbsp ghee or oil

    1 tsp cumin seeds and 1 tsp mustard seeds (black)

    1 - Red chilli dried/1 tsp chilli flakes

    1 onion, finely chopped

    1 tsp coriander powder

    1 tsp turmeric powder

    1 tsp garam masala

    Salt and Paprika (Red Chilli powder) - To taste

    2 tbsp vegetable oil

    2 tbsp chopped fresh cilantro/Coriander leaves, for garnish

  • Heat the vegetable oil in a large pan over medium heat.

    Add the cumin seeds, and cook until fragrant, about ½ a minute.

    Add the chopped onion, garlic, ginger, and green chili pepper to the pan and sauté for about 5 minutes or until the onion is translucent.

    Add turmeric powder, garam masala, paprika (as per your spice tolerance level) and salt and stir to combine.

    Add tomatoes, stir to combine, wait until the tomatoes are soft and the mixture has thickened.

    Add diced potatoes to the pan and stir until they are coated with the spice mixture.

    Add enough water to the pan to just cover the potatoes.

    Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the curry simmer for 20-25 minutes or until the potatoes are tender.

    Check for seasoning and adjust as necessary.

    Garnish with chopped fresh cilantro/ Coriander leaves before serving.

Vegetable Soup

Recipe by: Nicole Sinclair

  • 2 tbsp of olive oil

    1 medium onion, chopped

    2 large carrots, chopped

    1 cup of celery, chopped

    28 oz can of diced tomatoes

    60 oz vegetable stock

    3 potatoes, diced

    1 cup of green beans

    3 bay leaves

    2 tsp of salt

    1 tsp black pepper

    1 cup of frozen corn

    1 cup of frozen peas

    1/4 cup of parsley

    Additional Ingredients: Spinach, broccoli, cauliflower, kale.....

  • Preheat your medium-sized soup pot on medium heat.

    Add 2 tbsp of olive oil. Add chopped onions, carrots, and celery and let sautee for 6 to 8 minutes or until golden brown.

    Add diced tomatoes with juice, potatoes, vegetable stock, bay leaves, salt and pepper, and green beans. Let this simmer on the stove for about 30 to 40 minutes or until the vegetables are tender.

    Once your vegetables are tender, add the frozen peas and corn, and your parsley. Let this simmer for another 10 minutes. Once this is done, remove from the heat and enjoy!

    This makes approximately 8 servings.

Dal Tadka

Recipe by: Priyanka Awasthi

  • 1 cup yellow split lentils (toor dal), rinsed and soaked in water for at least 30 minutes

    4 cups water

    1/2 tsp turmeric powder

    1 tsp salt

    2 tbsp ghee or oil

    1 tsp cumin seeds and 1 tsp mustard seeds (black)

    1 - Red chilli dried/1 tsp chilli flakes

    1 onion, finely chopped

    2 garlic cloves, minced

    1 inch piece of fresh ginger, peeled and grated

    1-2 green chilli peppers, finely chopped

    2 tomatoes, chopped

    1 tsp garam masala

    Salt and Paprika (Red Chilli powder) - To taste

    2 tbsp chopped fresh Coriander/cilantro leaves, for garnish

  • In a large pot, combine the soaked yellow split peas, water, turmeric powder, and salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 30 minutes or until the lentils are tender. (If you are using Indian Cookers – cook to three whistles )

    While the lentils are cooking, prepare the tadka. Heat the ghee or oil in a pan over medium heat.

    Add the cumin seeds, mustard seeds, chilli flakes and cook until they start to sizzle, about 30 seconds.

    Follow this step only if you prefer to have asafetida powder (hing) - Add a pinch of it to the pan and cook for just a few seconds until the powder becomes fragrant. Be careful not to burn it.

    Add the onion, garlic, ginger, and green chili pepper to the pan and saute until the onion is translucent, about 5 minutes.

    Add the chopped tomatoes, garam masala, and salt and red chilli powder to the pan and cook for another 5-7 minutes or until the tomatoes are soft and the mixture has thickened

    Once the lentils/dal are cooked, add them to the pan with the tomato mixture and stir to combine.

    Add the tempering (tadka) to the lentil mixture and stir well to combine.

    Check for seasoning and adjust as necessary.

    Garnish with chopped fresh Coriander/cilantro leaves before serving

Chicken and Rice Soup

Recipe by: Priyanka Awasthi

  • 2 carrots, chopped

    2 celery stalks, chopped

    2 garlic cloves, minced

    1 teaspoon dried thyme

    Salt and pepper to taste

    2 Green chillies, finely chopped

  • In a large pot, bring the chicken broth to a boil, add one 1 tsp of salt (Adjust no. of spoons as per your taste) and ½ tsp of pepper.

    Add finely diced chicken pieces and let them cook for 10-15 minutes, until they are no longer pink.

    Remove the chicken from the pot and set aside.

    Add the rice, onion, carrots, celery, garlic, green chilies (finely chopped), thyme, and Paprika (as per the taste) to the pot.

    Bring the mixture to a simmer and let it cook for 20-25 minutes, or until the rice is tender.

    Return the chicken to the pot and let it heat through for a few minutes.

    Taste and adjust seasoning if necessary.

    Serve hot and enjoy!

Mushroom Soup

Recipe by: Priyanka Awasthi

  • 1 can (10.5 oz) cream of mushroom soup

    2 cups sliced mushrooms

    1 onion, chopped

    2 cloves garlic, minced

    2 cups chicken or vegetable broth

    1/2 cup heavy cream or half-and-half

    1 tbsp butter

    Salt and pepper, to taste

    Chopped fresh parsley/ Coriander or thyme, for garnish (optional)

  • In a large pot, melt the butter over medium heat, add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

    Add the sliced mushrooms to the pot and saute until they are tender and have released their moisture, about 10 minutes.

    Add the can of cream of mushroom soup and chicken or vegetable broth to the pot and stir until well combined.

    Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld together.

    Add the heavy cream or half-and-half to the soup and stir until well combined.

    Season the soup with salt and pepper to taste.

    Serve the mushroom soup hot with a sprinkle of chopped fresh parsley or thyme on top, if desired.

    This recipe is easy to customize - feel free to adjust the amount of cream or broth to achieve your desired consistency, and add in other herbs or spices as desired to suit your taste.

    Enjoy!

Rajma

Recipe by: Priyanka Awasthi

  • 1 cup dried rajma (kidney beans)

    1 onion, finely chopped

    2 tomatoes, finely chopped

    2-3 garlic cloves, minced

    1-inch ginger, grated

    1 tsp cumin seeds

    1 tsp coriander powder

    1 tsp red chili powder

    1/2 tsp turmeric powder

    1 tsp garam masala

    2 cloves, 1/2 inch cinnamon stick, 2 cardamom pods

    Salt, to taste

    2-3 tbsp vegetable oil

    Chopped fresh parsley/Coriander leaves, for garnishing

  • Soak the dried rajma overnight in enough water. Drain the water and rinse the rajma well.

    In a pressure cooker or a large pot, add the rajma along with 2 cloves, 1/2 inch cinnamon stick, 2 cardamom pods, and 3-4 cups of water. Add 1 tsp of salt.

    Pressure cook rajma for 30-40 minutes on medium heat, or cook in a pot until the rajma is soft and tender. Keep aside.

    In a separate pan, heat the oil, and add cumin seeds. Once they splutter, add the onions and sauté until they turn golden brown.

    Add ginger and garlic paste, and saute for a minute until the raw smell goes away.

    Add the chopped tomatoes and cook until they turn soft and mushy.

    Add all the dry spices - coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 5 minutes until the oil starts to separate from the mixture.

    Add the cooked rajma along with the water it was cooked in. Mix well and bring to a boil. If the consistency is too thick, add some more water.

    Simmer for 10-15 minutes until the rajma is well coated with the spices and the gravy has thickened.

    Garnish with chopped fresh Coriander/cilantro leaves before serving

Chole

Recipe by: Priyanka Awasthi

  • 2 cups chickpeas (garbanzo beans), soaked overnight/ canned chickpeas

    1 onion, finely chopped

    2 tomatoes, finely chopped

    2 green chilies, finely chopped

    2 tbsp ginger-garlic paste

    1 tsp cumin seeds

    1 tsp coriander powder

    1 tsp red chili powder

    1/2 tsp turmeric powder

    1 tsp garam masala

    2 cloves, 1/2 inch cinnamon stick, 2 cardamom pods

    Salt, to taste

    2-3 tbsp vegetable oil

    Chopped fresh parsley/Coriander leaves, for garnishing

  • Drain the soaked chickpeas and cook them in a pressure cooker with 4 cups of water and salt for 20 minutes, or until they are soft and cooked through.

    Heat oil in a pan and add cumin seeds, 2 cloves, 1/2 inch cinnamon stick, 2 cardamom pods. Once they start spluttering,

    Make a paste of onions and green chillies and add this to the pan, saute till the onion paste turns golden brown.

    Add ginger-garlic paste and sauté for a minute. Add the chopped tomatoes and sauté until they become soft and mushy.

    Add coriander powder, turmeric powder, garam masala powder, and red chilli powder and sauté for a minute.

    Add the cooked chickpeas along with the water in which they were cooked and mix well. Add more water if necessary to adjust the consistency.

    Cover the pan and let it simmer on low heat for 15-20 minutes, or until the gravy thickens and the chickpeas are well coated with the masala.

    Garnish with fresh coriander leaves and serve hot with roti or hot steamed rice.