Recipes

Indian Delight:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
2. Remove puff pastry sheets from freezer to thaw.
3. Chop carrots very fine and cook until soft on medium heat.
4. Cook peas in microwave for 1 minute.
5. Put peas into a large bowl, add ricotta and already cooked carrots. Mix.
6. Heat vegetable oil over medium heat. When warmed, add cumin seeds. Cook until fragrant. Add to pea, carrot and ricotta mixture.
7. Add grated ginger, coriander, garam masala, cumin, cardamom, turmeric, and salt  to pea mixture. Combine.
8. Cut each sheet of puff pastry into 18 pieces. Two pieces will be used to make one pastry. Add spoonful or two of mixture to one piece of puff pastry, then put another piece of puff pastry on top. Use fork to crimp the edges. Place onto parchment paper lined baking sheet.
9. In a small bowl, crack the egg and beat it.
10. Brush pastries with egg wash.
11. Bake for 15 minutes.
12. While pastries bake, prepare the Creamy Cilantro sauce. Chop cilantro, parsley, mint, and garlic into small pieces. Add to blender along with salt, lemon juice, heavy cream, and yogurt. Blend until smooth.
13. Take pastries out of oven and let cool for 3 minutes.

Serving Instructions: Serve with Creamy Cilantro sauce.