Tomato Soup

Ingredients:
Tomatoes 3-4 Onion 1 small - chopped Garlic 1-2 cloves - crushed Carrot 1 small peeled, and diced Celery 1 small stalk - chopped Bay leaf 1 Pepper corns3-4 Oil 1-2 tsps Salt to taste Tomato sauce 1-2 tblsps Cream to garnish

French Onion Soup

Ingredients:
Onion 1 small sliced Rava 1 tblsp Bay leaf 1 Pepper corns3-4 Milk cup Stock 2 cups Butter 1-2 tsps Salt to taste To garnish, hot buttered toast and grated cheese

Method: Heat butter in a saucepan. Add the bayleaf, peppercorns and onions, fry till golden brown. Add the rava and continue to fry till raw smell disappears. Add the milk and cook till it is absorbed. Add the stock and salt to taste and simmer for ten minutes. Serve over a hot buttered toast garnished with grated cheese.

Method: Heat oil in a saucepan. Add the bay leaf, peppercorns, garlic, onions, celery and carrot. Fry till translucent. Add the tomatoes and sufficient water to cook thoroughly. When done and cooled, blend. Put it back in the saucepan, add tomato sauce and bring to a boil. Garnish with a dollop of cream.

Cauliflower Soup
Ingredients:
Onion 1 small diced Carrot 1 small-peeled and diced Celery 1 stalk-diced *Cauliflower 6-8 florets Potato 1 small-diced Pepper corns3-4 Butter 1-2 tsps Stock 3-4 cups Salt to taste Serve with soup sticks

Pumpkin soup
Ingredients :
2 tbs olive oil 1 onion, finely chopped 1 small carrot, peeled and diced 1/2 tsp ground coriander (Dhaniya powder) 1 tsp ground cumin (Jeera powder) kg peeled pumpkin, diced 3-4 cups stock Method: Heat oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured. Add carrot and spices and cook, stirring, for 30 seconds. Add pumpkin and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly then blend.

Method: Heat butter in a saucepan. Add the bayleaf, peppercorns, onions, celery and carrot and fry till translucent. Add the cauliflower florets, potato, stock and salt to taste. Cover and cook till the vegetables are well done. Use the soup blender and serve hot.
*The Cauliflower can be replaced with broccoli.

Spiced carrot and lentil soup Ingredients

Carrot 1 peeled and chopped Lentils (Green) 1 fist full 3-4 cups stock teaspoon ground coriander Salt and freshly ground black pepper 2 tablespoons curd

Dhalia Khichdi
Ingredients
Dhalia 1 cup Split moong gram cup ( soak for 5-10 minutes) Jeera 1-2 tsps

Method:
Put the carrots into a pan with the lentils, stock, ground coriander and seasoning. Bring to the boil and simmer for 25 minutes until the carrots are tender. Pour the soup into a blender and whizz until smooth. Serve topped with a spoonful of curd.

Method:
Heat oil/ghee in the pressure cooker. Fry jeera, add dahlia and roast for a minute. Add soaked dal and 5 - 6 cups of water, chilly powder, haldi and salt. Close, bring the pressure cooker up to steam and cook for 3-4 minutes. You can add some diced veggies to add some more flavour. For two people I suggest you halve the quantity.

Tomato ricebath

QUICK VEGETABLE PULAO

Banoffee pies
Ingredients (serves 6) 1 x 250g pkt biscuits 125g butter, melted 2 bananas 1 x 300ml cream Caramel filling 1 can sweetened condensed milk 70g (1/3 cup, firmly packed) brown sugar 50g butter Method Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately. To add, melt 100 gms chocolate and pour over the cream before serving.

Oreos Explosion
Yoghurt 1 cup Condensed Milk -1 tin Cream 1 Small tin Gelatin 1 sachet (dissolved in a little warm water) Mix all together. Press crushed oreos at the bottom of a dish. Pour yoghurt mixture on top and set in the fridge.

Kheema Pav Ingredients:

Ground chicken - 16 oz(you can use any type of minced meat) Chilli powder - 1 1/2 tsp Turmeric powder - 1/2 tsp Ginger garlic paste - 2tbsp Garam masla powder - 1 tsp Cloves -5 cinnaman 1/2 inch stick cardamom -4 pods crush these three together. Onion - 1 large Green chill - 2 Coriander leaves - 1/2 cup Mint - 1/4 cup Tomatoes(chopped ) - 2 Lemon juice - 1 tbsp Peas - 1 cup Oil - as needed Salt - to taste Marinate the minced meat with chilli powder,turmeric powder,ginger-garic paste,garam masala powder and salt. Heat oil,add crushed spices and green chilli. When it starts to splutter, add onions and fry till golden brown. Add the mince which has been marinated for 1/2 hour. Stir constantly on high flame for 5 minutes. Add tomatoes and keep stiring for 3 more minutes. Add peas and little milk if it is too dry. Cover and simmer till done. Add lemon juice for tangy taste. Add coriander and mint leaves and adjust seasonings. Serve hot with toasted pav(chopped red

Toppings for Crackers

onions and lemon piece by side

Cheese Toast Ingredients

Bread Cheese Onion Green Chilly Egg 4 slices Grated cup minced 1 tblsp 1 small minced 1

1. Slice of boiled egg with a dot of ketchup 2. Slice of cheese with some ketchup Hash of tinned meat with minced onions, chilly and mayonnaise. Dips Used for chips, carrot and cucumber juiennes, crackers, nachos etc 1, Whisk together, curd, mayonnaise, minced spring onions, chilly sauce. Add lemon juice to taste. 2 Put, tomatoes, garlic, green chillies and coriander leaves in the chopper and blend till chopped fine. Add salt only just before serving.

Method:
Whisk the egg, add the minced onion, green chilly and grated cheese. Spread thickly over the bread and grill. Use a tasty toasty to make a grilled sandwich.

Salad Dressings 1. Yoghurt Based dressing Ingredients: Curd Mayonnaise Minced spring onions Salt Sugar pepper 2. Olive oil based dressing Ingredients: Olive oil Balsamic vinegar Paprika Crushed Garlic 3. Guacamole Ingredients
2 ripe avocados red onion, minced (about 1/2 cup) 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Cut avocados in half. Remove seed. Scoop out avacado from the peel, put

in a mixing bowl.

Grilled fish Ingredients: Fish 4-5 slices of boneless fish Lemon juice 2-4 tblsps Salt to taste Clean and marinate the fish slices with salt and lemon juice. Set aside Tomato 2-3 Garlic 2-3 Green chilly 1 Capsicum 1 Coriander leaves a fist full Pepper Olive oil Lemon juice Olives Jalapenos Capers Place the above in the chopper and blitz it. The highlighted ingredients are optional. Put half at the bottom of a baking dish, place the slices of marinated fish and then another layer of the salsa and grill in the oven for about an hour.