Tomato Soup

Serves: 2 – 3	Time: 45mins approx.
Ingredient ½ kg (4 plum ) tomatoes chopped 1 large onion chopped 2tsp cumin seeds 2-3 cloves of garlic crushed ½ cup celery chopped 75 gm butter 4-5 basil leaves 1/3 cup capsicum chopped Salt to taste Black pepper freshly grounded Fresh cream Corriander chopped for garnishing Croutons (optional)

Procedure

1. Heat a large vessel on medium flame. Add 50gm of butter to it with 1tsp of oil.
2. Once the butter melts add the cumin seeds and garlic. Saute for 2 mins.
3. Then add onion and saute until it becomes translusant.
4. Add capsicum & celery. Saute them with onions for 5mins
5. When they are semi-cooked, add tomatoes to it and cook for 5mins more.
6. Then pour 4 cups of water to it and bring it to boil. While the water is boiling add basil to it.
7. Cover the vessel and cook it for 10mins or until tomatoes are cooked.
8. Once they are cooked turn off the heat and keep it aside for 5 mins to cool.
9. Grind that mixture in a grinder and then drain the mixture using a strainer to seperate the liquid from the pulp.
10. We can keep the pulp aside & then add 1 tbsp of it to the soup to get some thickness. (Optional)
11. Heat another vessel and add the remaining butter to it. Add 1tb sp of maida or 1tb sp of corn flour to the butter and saute for a min.
12. Add the drained soup to the vessel and bring it to boil.
13. Once the soup is thicken, add cream to it.
14. Season the soup with salt and pepper. Then turn off the heat and soup is ready to serve.
15. Serve the soup with some more cream and garnish it with corriander.

Eggplant Lasagna

Serves: 2 – 3	Time: 60mins approx.
Ingredient 1 Large Eggplant (sliced – max 0.5cm thick) 1/2 cup all purpose flour 1 Cup Olive oil (for frying) 2 tbsp Extra virgin olive oil 1 medium red onion 1/2 Kg Tomatoes (Finely chopped) 1 cup Fresh basil (Finely Chopped) 2-3 cloves of Garlic (Finely Chopped) Grated Parmesan & Mozzarella Cheese (as per choice) Salt & black pepper

Procedure
1. Place the eggplant in layers in a colander & Sprinkle each layer with salt. (To completely drain water out of it)
2. Preheat oven to 160°C.
3. Rinse the eggplant under cold running water & dry completely with kitchen paper towels. Place it aside.
4. Heat olive oil in a frying pan (on a medium flame)
5. Take the flour in a dish.
6. Take each piece of eggplant & generously dust it with flour on both the sides & place it in the pan for frying.
7. Fry the pieces until they are golden brown. Once done, place it on kitchen towel to soak excess oil.
8. Heat extra virgin olive oil in a separate pan (on a medium – low flame)
9. Add onions to it & saute until they are softened. Add garlic & saute for another 2mins.
10. Then add tomatoes, basil, salt & black pepper. Cover the pan & slowly cook it until a semi thick sauce if formed.(Keep stirring occasionally)
11. Once done place it aside to set.(less than 1 min)
12. Take an oven proof dish & lightly grease it with butter.
13. Now, add a layer of eggplant in the dish.
14. Then generously sprinkle Parmesan & Mozzarella cheese until the layer of eggplant is nearly covered.
15. Now top it up with tomato sauce. Make sure the layer of cheese is properly covered with the sauce.
16. Now, again add another layer of eggplant. Repeat this layering process until all the ingredients are filled in the dish.
17. Place the dish in the oven & bake it for 20 – 30mins, until the ingredients are bubbling & the top layer of cheese turns golden.
18. Once done, place the dish aside to set. Scoop out a few pieces and serve hot.

Roast Garlic & Cherry Tomatoes Pasta

Serves: 4	Time: 45mins approx.
Ingredient 500g dried pasta (Use any pasta) 8 tbsp of extra virgin Olive oil 3 tsp crushed chili flakes (use 2 tsp for less spicy) 14 Garlic cloves (peeled) 1Kg cherry tomatoes (halved) Finely chopped fresh Basil Leaves Salt & Black Pepper

Procedure
1. Preheat oven to 170°C.
2. Take an oven tray & place an aluminum foil over the same. Cover the tray completely with the foil. Brush the foil with some olive oil.
3. Place the tomatoes & garlic cloves on the tray.
4. Add chili flakes, salt & pepper. Drizzle some extra virgin olive oil over the same. Mix everything together.
5. Place the tray in the oven & roast until the garlic is soft & golden. (approx 25mins)

6. Making Pasta
- Take a pot and fill 90% of it with water.
- Add 5-6 tsp of salt to it & bring the water to boil.
- Once it starts to boil, add pasta to it & keep stirring constantly until it is nicely cooked.
- While stirring, keep checking if the pasta is cooked by tasting a single strand for consistent softness.
- Once the pasta is done, drain it completely.
7. Mix the pasta thoroughly with the roasted garlic & tomatoes.
8. Sprinkle chopped basil & mix again.
4. Drizzle a bit of extra virgin olive oil, some black pepper & spread some grated parmesan on the
pasta, before serving.

Steam Fish

Serves: 2	Time: 30mins approx.
Ingredient 1. Full Pomfret (Medium Size) 5 tbsp extra virgin Olive oil 4 tsp Chili flakes 3 Garlic cloves finely chopped 1tsp dried oregano 1 cup finely chopped Coriander 4 tbsp Lemon juice Salt & Black pepper as per taste

Procedure
1. Remove the head & fins of the fish
2. De-bone the fish completely & chop it in semi large pieces.
3. Take a mixing bowl and add olive oil, chili flakes, garlic, oregano, coriander & Lemon juice. Mix it well.
4. Pour all the dressing generously over the fish. Using the fingers, roll the pieces properly to completely cover them in the dressing. This will ensure that the fish will hold that flavor from within.
5. Keep it to marinate for 10 mins.
6. Take a baking tray & place the aluminum foil over it. Rub it completely with oil. Place the fish over it.
7. Place the fish in the center of the foil & fold the foil to make those adjacent edges meet. Then roll & press some foil along the sides to make a seal. Do it on all 3 sides to form a pouch.
8. Preheat the oven to 180deg Celsius.
9. Place the tray in it & grill for 15 to 20 mins.
10. Once done, the pouch will puff up. Remove it from the oven.
11. Make a small hole in the center of the pouch to let the steam escape. Then open it completely & place the pieces in the serving plate.
12. Then pour some sauce from the foil on to fish & sprinkle it with coriander & some drops of lemon. Serve with some hot bread (naan or roti) to go along with it.

Tandoori Prawns

Serves: 4	Time: 45mins approx.
Ingredient 5 – 8 big Prawns or 12 – 15 medium Prawns 4 tbsp plain Yogurt 1 tbsp Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric 3 tsp Chili powder 1 tsp Coriander powder 2 tsp Garam Masala	1 tbsp Ready made Malwani Masala or Fish Masala or Tandoori Masala 1 cup Chopped coriander Salt 1tbsp Vegetable Oil or Olive oil 1tbsp Lemon juice 1 Aluminum foil 1 cup Rice flour (Only if you are going to shallow fry it)

Procedure
1. Remove the shell & clean the Prawns properly.
2. Take a mixing bowl and add Yogurt, Ginger paste, Garlic paste, Turmeric, Chili powder, Coriander powder, Garam Masal, Ready made Malwani Masala or Fish Masala or Tandoori Masala & Lemon juice.
3. Mix it well with fingers, until a smooth paste is formed.
4. Rub that paste generously over the prawns.
5. Keep it to marinate for 30 to 40 mins.

A. USING GRILL or OVEN
6. Take a baking tray & place the aluminum foil over it. Rub it completely with oil. Place the prawns over it & sprinkle some oil over them.
7. Preheat the oven to 180deg Celsius.
8. Place the tray in it & grill for 15 to 20 mins on 1 side and then flip it to the other side.
9. Cook until a red crispy glaze is formed on top of each side.
10. Once done, remove it from the oven & place the prawns on a serving plate.
11. Sprinkle it with coriander & some drops of lemon. Serve hot with some hot bread (naan or roti) to go along with it.

B. SHALLOW FRYING. (NO GRILL or OVEN.)
6. Take a frying pan & add some (1tbsp) vegetable oil to it. (Shallow frying)
7. Heat the oil for about 2mins (on a medium – high flame)
8. Cover the prawns with some rice flour on both sides.
9. Place them into the oil & fry it until red crispy on both sides.
10. Once done, sprinkle it with coriander & some drops of lemon juice. Serve hot with some hot bread (naan or roti) to go along with it.

Tandoori Pomfret

Serves: 2	Time: 45mins approx.
Ingredient 1 Full Pomfret (Medium size) 4 tbsp plain Yogurt 1 tbsp Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric 3 tsp Chili powder 1 tsp Coriander powder 2 tsp Garam Masala	1 tbsp Ready made Malwani Masala or Fish Masala or Tandoori Masala 1 cup Chopped coriander Salt 1tbsp Vegetable Oil or Olive oil 1tbsp Lemon juice 1 Aluminum foil 1 cup Rice flour (Only for Shallow fry)

Procedure
1. Remove the head & fins of the fish
2. Make 4-5 semi deep diagonal cuts on both sides of the fish
3. Take a mixing bowl and add Yogurt, Ginger paste, Garlic paste, Turmeric, Chili powder, Coriander powder, Garam Masal, Ready made Malwani Masala or Fish Masala or Tandoori Masala & Lemon juice.
4. Mix it well with fingers, until a smooth paste is formed.
5. Rub that paste generously over the fish. Using the fingers, stuff the diagonal cuts with the paste completely. This will ensure that the fish will hold that flavor from within.
6. Keep it to marinate for 30 to 40 mins.

A. USING GRILL or OVEN
7. Take a baking tray & place the aluminum foil over it. Rub it completely with oil. Place the fish over it & sprinkle some oil over the fish.
8. Preheat the oven to 180deg Celsius.
9. Place the tray in it & grill for 15 to 20 mins on 1 side and then flip it to the other side.
10. Cook until a red crispy glaze is formed on top of each side.
11. Once done, remove it from the oven & place the fish on a serving plate.
12. Sprinkle it with coriander & some drops of lemon. Serve hot with some hot bread (naan or roti) to go along with it.

B. SHALLOW FRYING. (NO GRILL or OVEN.)
7. Take a frying pan & add some (1tbsp) vegetable oil to it. (Shallow frying)
8. Heat the oil for about 2mins (on a medium – high flame)
9. Cover the fish with some rice flour on both sides.
10. Place the fish into the oil & fry it until crispy on both sides.
11. Once done, sprinkle it with coriander & some drops of lemon juice. Serve hot with some hot bread (naan or roti) to go along with it.

Spicy Pasta with Garlic Prawns

Serves: 3	Time: 45mins approx.
Ingredient 500g dried pasta (Use any pasta. I have used Fettuccini) 5 tbsp of extra virgin Olive oil 3 tsp crushed chili flakes (use 2 for making it less spicy) 3-4 Garlic cloves (finely chopped) 8-10 Large prawns 300g cherry tomatoes or 1 ½  pieces of finely chopped regular tomato Finely chopped parsley or coriander Grated Parmesan & Cheedar Salt & Black Pepper.

Procedure
1. Making the Sauce
          a. Add olive oil to a pan & heat it on a medium – low flame. (2mins)
          b. Add garlic & sauté it till lightly golden brown.
          c. Add Chili flakes & sauté it till the aroma from the chilies is released (approx 1min)
          d. Add Prawns & tomatoes & mix it well.
          c. Cover the pan & let the prawns cook completely (on a medium – low flame)
          d. Once cooked, switch off the gas but do not remove the pan.
          e. Add parsley/coriander to it & cover the pan to enhance the aroma.
2. Making Pasta
          a. Take a pot and fill 90% of it with water.
          b. Add 5-6 tsp of salt to it & bring the water to boil.
          c. Once it starts to boil, add pasta to it & keep stirring constantly until it is nicely cooked.
          d. While stirring, keep checking if the pasta is cooked by tasting a single strand for consistent softness.
          e. Once the pasta is done, drain it completely.
3. Finally, mix the sauce with the pasta & toss it properly to cover the pasta completely with the sauce.
4. Drizzle a bit of olive oil, some black pepper & religiously spread grated parmesan & cheddar cheese on the
pasta, before serving.

Chocolate Brownie

Serves: 5	Time: 45mins approx.
Ingredient 250g Caster Sugar 180g unsweetened baking Chocolate(break it into small pieces) 180g salted butter 110g plain flour (all purpose flour) 3 tsp Vanilla extract 3 eggs 150g roasted Cashews or plain walnuts And all the necessary baking utensils & items.

Procedure
1. Melting Chocolate:
         a. Take 2 sauce pans, 1 smaller than the other. Partially fill the smaller one with water.
         b. Take the other pan & wipe it with a clean cloth. Make sure there is no trace of water in it.
         c. Then place it on top of the smaller pan. Make sure it does not touch the water below.
         d. Turn on the heat (on medium flame) & bring the water to boil.
         e. Add the butter & chocolate in the pan above & let the steam melt them both.
         f. Keep stirring occasionally while it’s melting.
         g. Once both the chocolate & butter has melted completely, remove the pan & place it aside to cool.
         h. Stir them gently for 2-3 times.
2. Break the eggs & add them to a large mixing bowl.
3. Add sugar & vanilla extract to the same bowl. Whisk them thoroughly.
4. Add melted chocolate & plain flour into the same bowl. Whisk them thoroughly in an alternate clockwise & counter clockwise direction, until a consistently soft paste if formed.
5. Add roasted cashews or plain walnuts to that mixture & further whisk until everything is mixed thoroughly.
6. Baking:
         a. Take a baking tray & grease it with some extra butter.
         b. Place a baking sheet over it & grease it thoroughly with butter.
         c. Add the mixture into it & spread it evenly while doing so.
         d. Pre-heat the oven to 160deg Celsius.
         e. Place the tray into the same & bake it for 20 to 30 mins.
         f. Monitor it after 20mins by piercing a toothpick or a fork to see if any wet chocolate sticks to it. If so, then continue baking for a while until the cake is still soft but the tooth pick comes out clean.
7. Remove the tray from the oven & let it cool for another 20-30 mins.
8. Once cooled, sprinkle it with some icing sugar & spread some white chocolate syrup with loads of chocolate syrup or hot chocolate or choco cream, before serving.
9. Although, you can refrigerate it by only adding icing sugar.

Vangyachi bhaji (EggPlant Curry)

Serves: 4	Time: 20mins approx.
Ingredients
1 Medium Eggplant. (Sliced into medium size cubes) 2 Medium Onion. (Finely chopped) 3 Potatoes. (Sliced into medium size cubes) 4 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	2 cloves Garlic. (Grind into paste) 1 inch Ginger. (Grind into paste) 1 1/2 tsp Red Chili powder. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
5. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well.
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add cubes of eggplant and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add 2 glass of water, 1 tsp salt. Mix it thoroughly.
9. Cover the vessel and let the eggplant and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked. Add 1 tbsp of Butter. Mix thoroughly. (Optional)
11. Add 4 full Boiled eggs into the curry and cook for another 2mins on a low flame. (Optional)
12. Lastly, add coriander leaves to it and keep the vessel covered for another 10mins to trap the aroma.

Mattar (Green Peas) Pattice

Serves: 5 (3 pattice each)	Time: 45mins approx.
Ingredients
4 big potatoes. (Boiled and peeled) 4 slices White bread. 4 Green chilies. (Finely chopped) 2 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil/Ghee. (For shallow frying) Salt. (As per taste)	1 cup Green Peas. 2 cloves Garlic. 1 inc Ginger. 1 tsp Red Chili powder. 1 tsp Garam Masala powder. 2 tsp Butter. (Optional)

Procedure
1. Boil the green peas for about 15mins until they are cooked properly. (on a high flame)
2. Take the boiled potatoes and mash them until they form paste. (DON’T ADD WATER)
3. Soak all the bread slices in water and then squeeze them to remove all the excess water.
4. Mix the squeezed bread with the mashed potatoes. Mix it thoroughly.
5. Grind chopped garlic, ginger, coriander and green chilies into a paste.
6. Add the paste to the mashed mixture. Mix it thoroughly.
7. Add the cooked green peas to the mashed potatoes and mix it thoroughly. (Try not to mash the peas)
8. Add salt and mix it thoroughly.
9. Add melted butter and mix it thoroughly. (Optional)
10. Take a medium chunk of that mixture and roll it into small balls and then flattened them to given them a shape of a cutlet/tikki/pattice. (Apply some oil/ghee to your palms for smooth rolling else the batter might stick to your palms while rolling)
11. Heat 1 tbsp oil/ghee on the frying pan. (On a medium flame) Note: Add more oil when required.
12. Add 2 – 3 pattice and fry them till a crisp golden crust is formed on both the sides of the pattice.
13. Remove them on a Kitchen paper or a tissue paper.
14. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.