PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.

INSTANT GOOSEBERRY PICKLE

Ingredients-

500 gms gooseberries
1 tsp methi/fenugreek seeds
1 tsp jeera/cumin seeds
2 tbsp jaggery
1 tsp hing/asofetida
2 tbsp lemon juice
4 tbsp mustard oil
1 dried whole red chilli, broken into pieces
4 tsp salt

Method-

* Boil the goose berries in water for about 10-15 min.
* In a pan heat the mustard oil.
* Add the fenugreek, chilli and cumin seeds.
* Let them splutter.
* Add the asofetida and let it cook for 2 min.
* Add the jaggery and let it melt completely.
* Add the gooseberries and mix well, so that they coat with the spices.
* Add the lemon juice and mix well.
* Add the salt and mix.
* The pickle is ready.

CHIKOO HALWA----MUD APPLE PUDDING

Ingredients-

500 ml milk
1 cup condensed milk
6 chikoo, reed with some milk (smooth puree using about 3-4 tbsp milk)
1 tbsp ghee
3 tbsp sugar
4 tbsp chopped nuts for garnish (cahsew and almonds)
1 tbsp raisins
1/4 tsp cardamom pwd

Method-
* In a pan put milk and heat, not boil.
* Add the condensed milk and bring to a boil and let it reduce a little.
* Add the chikoo puree and mix well.
* Add the sugar and ghee.
* Keep stirring the mixture for 7-8 min.
* When it starts leaving the sides of the pan it is ready.
* Take it off the fire and add the nuts and raisins.
* Also add the cardamom owd and mix well.
* Can be served hot or cold. Enjoy!!!!

TAMATAR WALE BAINGAN---AUBERGINE WITH TOMATOES

Ingredients-

1 large aubergine or about 10 small ones
1 large tomato, finely chopped
1 tbsp oil and oil for frying
1 tsp kalonji or nigella seeds
1 tsp ginger, chopped
1 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste

Method-

* If using small aubergines, slit them till the stem.
* Or dice the large aubergine.
* Deep fry the aubergine till lightly golden.
* In a pan heat the oil.
* Add the kalonji seeds and let them splutter.
* Add the ginger and saute well for 3 min.
* Ad the tomatoes and saute well for 5 min.
* Add the spices and mix well.
* Add half cup water and cook weel for about 6 min.
* Add the aubergine and coat well in the spice mix.
* Season with salt.
* Serve hot with chapati.

TOMATO GRATIN

Ingredients-

2 large tomatooe
1 tbsp dijon mustard
salt to taste
pepper to taste
red chilli pwd to taste
3 tablespoons melted butter
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese


Method-

* Cut tomatoes in half.
* Spread cut side with mustard and sprinkle with a little salt, pepper, and chilli pwd to taste.
* Combine melted butter, bread crumbs, and Parmesan cheese.
* Spoon crumb mixture over the top of each tomato half.
* Place under the salamander and gratinate until crumbs are browned and tomatoes are tender.
* Serve hot and Enjoy !!!!!!!!!!

PESTO ROASTED TOMATOES

Ingredients-

1 cup cherry tomatoes
2 tbsp pesto
3 tbsp olive oil
Salt to taste
Pepper to taste
Parchment paper or kitchen foil

Method-

* In a bowl mix the pesto and olive oil.
* Season with salt and pepper.
* Wash and dry the tomatoes and make small cuts on the bottom.
* Mix with the pesto.
* Make a small bowl with the foil.
* Put the tomatoes in the foil.
* Bake in a pre-heated oven at 120 C for about 7-10 min.
* Serve hot. Can be used in a salad or with meats.

SPROUT SALAD WITH TANDOORI CHICKEN AND BOILED EGG

Ingredients-

1/2 cup sprouts, any (i used green moong dal)

1 small head iceberg lettuce

2 tbsp yoghurt

salt to taste

pepper to taste

1 boiled egg

1 piece tandoori chicken

Method-

* Wash the lettuce leaves in ice cold water so that they become crisp.

* In a bowl mix the salt and pepper in the yoghurt.

* Add the sprouts and the lettuce, and mix well with a light hand.

* Arrange on a plate.

* Shred the chicken piece and arrange on the salad.

* Shell the egg and either half or quarter, and arrange on the salad.

* Serve chilled. Enjoy !!!!!!!

ICE CREAM SUNDAE SAUCE

Ingredients-

200 gms condensed milk
1 cup good chocolate
3 tbsp peanut butter (smooth or crunchy)
3 tbsp roasted peanuts, crushed

Method-

* In a heavy bottomed pan, put the condensed milk, chocolate and the peanut butter.
* Let it melt on a slow flame.
* When it is smooth, add 4 tbsp warm water.
* Pour over ice cream and garnish with crushed peanuts.
* Serve immediately and enjoy !!!!!!!!!!

CRAB SCRAMBLED EGGS

This is a gourmet scrambled eggs. As the saying goes "breakfast like a king, lunch like a prince and dinner like a pauper", so here's to a breakfast fit for a king. And since you are at it, then why just have simple toast. Try this with the buttery goodness of fresh croissants.

Ingredients-

3 eggs
1/2 cup crab meat
3 tbsp cream
1 tbsp butter
2 tbsp spring onion, chopped
salt to taste

Method-

* In a pan melt the butter.
* Saute the spring onions.
* Ad the crab meat and saute for 3 min.
* Add the cream and mix well.
* After 3 min add the eggs and mix well.
* Season with salt. Enjoy with toast!!!!!!!!!!!!!