Chicken Casserol

Ingredients :
1 tbsp Butter/Olive oil
1 tbsp Maida/flour
2 cups cold milk
1/2 cup diced green, yellow and red capsicum
1/2 cup Corn kernels
1/2 cup Broccoli,
1/2 cup mushrooms
1 tsp pepper 1 tsp paprika flakes, 2 tsp oregano, 1 tsp mixed herbs
1 cup boneless chicken pieces
1/2 cup grated cheese
Salt to taste

Method:

1. Lightly fry the maida in 1 tbsp of butter/olive oil. Ensure that the maida doesn't become brown. Leave it to cool.

2. Cut and wash all the vegetables. Place corn and Broccoli in boiling salted water for a minute and then drain and refresh it in cold water.

3. Add milk to the cooled maida , a little at a time to make a smooth batter without lumps. If lumps are formed then churn the batter in the mixer.

4. Re-heat the batter, add chicken pieces and bring it to boil, stirring constantly. If it becomes too thick add a little water or milk. Once it boils put all the vegetables and pepper and salt. Let the mixture boil for 1 minute, stir constantly.

5. Add seasoning, oregano, mixed herbs and paprika

6. Serve with garlic bread.

One can add other vegetables like spinach, peas, french beans

MUSHROOMS , CAPSICUM  AND PANEER SATAY

Main Recipe
3 large capsicum (green, yellow, red) cut into 1 inch cubes
15 large mushrooms
200 grams paneer, cut into 1 inch cubes
For the peanut sauce
1/2 onion finely chopped chopped , 2 cloves garlic
2 tablespoons peanut butter ,1/2 cup of coconut milk
1 stalk lemon grass , 2 tsp chilli sauce
juice of 1/2 lemon ,1 teaspoon oil ,salt to taste
For the peanut sauce
1.       Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
2.       Turn off the heat, remove the lemon grass and the lemon juice.
3.       Cool and keep aside.
 How to proceed

1.       Apply the sauce with the vegetables and the paneer
2.       Allow to marinate for 15 minutes.
3.       Put the vegetables and the paneer alternately on skewers.
4.       Brush oil on the vegetables. Grill on all sides till the vegetables brown lightly.

RED GREEN AND YELLOW PEPPER THAI SALAD

Ingredients
3 sticks celery, diced ,2 cups red, green and yellow pepper, diced
5 spring onions, chopped ,1 medium cucumber, peeled and diced
3 tomatoes, diced , 4 spears asparagus
To be mixed into a peanut dressing
3 tablespoons crushed peanuts
2 tablespoons chopped coriander
1 clove garlic, crushed
juice of 2 thai lemons
1 tablespoon honey
salt to taste
Method
1.       Place the vegetables in a salad bowl and pour the dressing over.
2.       Serve immediately

LEMON GRASS VEGETABLES

Ingredients
2 red chillies, chopped,1 teaspoon thai ginger, grated,1 teaspoon garlic, chopped ,2 small onions, chopped ,3/4 cup tofu, cut into cubes,1/2 cup broccolli florests,1/2 cup french beans, thinly sliced,1/2 cup carrots, thinly sliced, 6 baby corn, sliced,1 tablespoon coconut milk,1 tablespoon lemon grass, finely,chopped,1/4 cup water,2 tablespoons soya sauce,1 tablespoon sugar,2 tablespoons oil,salt to taste

Method
1.         In a blender, grind the red chillies, ginger, garlic and onions to a paste. Keep aside.
2.         Deep fry the tofu. Drain and keep aside and put it in water so it remains soft.
3.         Parboil all the vegetables till tender and keep aside.
4.         Heat the oil in a wok and fry the spice paste for 2 to 3 minutes.
5.         Add the coconut milk and lemon grass and stir for a few minutes.
6.         Add the water, soya sauce, sugar and salt.
7.         Stir in the vergetables with the tofu and mix well.
8.         Serve hot with rice.

BROCCOLI AND PEAS SOUP

Ingredients
2 small sized Broccoli (separated into florettes),2 tbsps Butter  ,1 tbsp Oil  ,1 medium sized Onion (chopped), ½ cup peas, 2-3 cloves Garlic (chopped)  ,1 tbsp Refined flour ,2½ cups water   ,1 cup Milk  ,Salt to taste  ,1/4 tsp White pepper powder  ,1/2 cup Fresh cream 

Method
Melt butter in a thick bottomed pan on medium heat. Add refined flour and sauté for a minute. Add 1 and 1/2 cupswater, bring it to boil and cook stirring continuously for five minutes to avoid lumps. Keep the white sauce aside. In a pan, add oil, add chopped onion, garlic and sauté till onions turn translucent. Add broccoli florets, peas and 1 cup of water and cook till done. Blend in a mixer. Mix it with the white sauce and heat again, remove from heat and add milk. Put the pan back on high heat, bring to a boil and season with salt and white pepper powder. Add fresh cream, simmer for two to three minutes and serve hot.

EGGS ON SPINACH, MUSHROOMS AND POTATOES
Ingredients
4 Eggs, 2 cups mushrooms sliced, 15 to 20 big spinach leaves washed, 4 medium sized Potatoes (boiled)  ,Salt  and pepper to taste  ,2 tbsps Butter  ,1 cup grated cheese 
Method
Blanch spinach leaves in boiling water. Add salt. Remove in half a minute. Drain. Cut boiled potatoes into roundels. Preheat oven to 200°C. Arrange the potato roundels in a layer at the base of a baking dish. Arrange spinach leaves evenly over them. Add some butter on the leaves. Spread mushroom slices over evenly over it. Sprinkle, salt, grated cheese. Break eggs over the top. Sprinkle some more salt, pepper. Cover with a lid and bake in the preheated oven at 200°C for fifteen minutes. Serve hot.

HEALTHY LEMON  YOGHURT  SALAD

For the salad
 2 cups apple, cubed, 4 tablespoons celery, finely chopped
 4 cups various lettuce and salad leaves, torn into pieces, ½ cup walnuts
To be mixed into a dressing
 ¼ cup fresh low fat curds
 zest of 1 lemon
 1 tablespoon finely chopped basil
 2 tablespoons grated apple
 salt and pepper to taste

Method
1. Combine all the ingredients for the salad, except the corn flakes and mix well.
2. Chill for at least 2 hours.
3. Add the walnuts and the dressing to the salad just before serving. Toss the salad and serve immediately

THAI LEMON GRASS SOUP

For the stock
1 cup coconut milk ,  4 cups water , 2 green chillies, slit , 1 small piece thai ginger, sliced  1 lemon grass stalk, chopped,  1 small onion, sliced
Other ingredients 
1 cup mushrooms, sliced ½ cup carrot, julienned,  ½ cup spring onion greens, finely chopped, 4/5 spinach leaves, salt to taste , 1 tablespoon coriander leaves, chopped,   Method
1. Combine all the ingredients for the stock in a pot and bring to a boil. 
2. Simmer for 20-30 minutes and strain. Discard the flavouring ingredients.
3. Return to the pot and add the mushrooms, carrots, spring onions greens, spinach and salt and bring to a boil. 
4. Serve hot garnished with coriander leaves

STIR FRY SALAD

Ingredients 
1 cup red, green and yellow capsicum, cut into thin strips   1 cup paneer cut into thin strips  1 spring onion, sliced   1/2 cup baby corn,sliced   1/2 zuccini,sliced   1/2 cup broccoli florets  1/4 cup bean sprouts    small tomato, deseeded and cut into strips   1 teaspoon oil  salt to taste 

 Method
1. Heat the oil and add the spring onion. 
2. Add all the vegetables and salt and saute on a high flame till the vegetables are tender.  3. Add the paneer and sauté for another minute. 
4. Remove from the flame and serve immediately. 

SALSA DIP

Ingredients
3 tomatoes,  2 teaspoons chillies in vinegar  , 1 small onion, finely chopped , 1/2 teaspoon chilli powder , 1 cup red green and yellow capsicum, ½ cup mushrooms finely chopped, 1 tsp oregano, 1 tablespoon oil , 1/2 teaspoon sugar , salt to taste
 Method
 1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.

2. Pierce the capsicums with a fork and hold over the flame until the skin blackens.   Remove from the heat, rub off the burnt skin and chop into small cubes
3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
4. Serve on bruschetta bread

Artichoke and Parsley Soup

Ingredients:
Artichokes                 250 gms
Butter                         2 tsp
Onion                          1 small
Chicken/Veg stock   150 ml
Milk                             75 ml
Cream                         2 tbspn
Parsley                       4 tspns
Lemon juice                2 tspn
Salt                             to taste

Method:

1. Peel and chop the artichokes. Place in a bowl with lemon juice and enough water to    cover

2. Melt the butter in a large pan. Add finely chopped onion and cook until transparent but not coloured.

3. Drain the artichokes and add to the pan along with stock, milk and salt. Bring to boil, cover and simmer for 20 to 25 minutes, until the vegetables are tender.

4. Put through the mixer until smooth and re heat

5. Stir in cream and parsley

Artichokes and Eggs with Vinaigrette

Arichokes                  2
Hard Boiled eggs      2
Green chillies             2 tspn finely sliced

For the Vinaigrette Dressing
Olive Oil                     2 tbspn
Lemon juice               3 tspn
Lemon rind                 ½ tspn
White wine                2 tspn
Honey                         ½ tspn
3 tspn each of finely chopped parsley, oregano, thyme and basil

Method:

1. Peel and chop the artichokes in quarters. Place in a bowl with 1 tspn lemon juice and enough water to cover. Boil  until tender and drain

2. Cut the eggs into quarters. Arrange the artichokes and eggs on a serving plate

3. Mix all the dressing ingredients stirring well

4. Spoon the dressing over the eggs and artichokes. Sprinkle the greesn chillies

5. Cover and serve chilled until required

Chilled Avocado Soup

Ripe Avocados            1
Chicken/Veg stock   450 ml
Green chillies             1/2 tspn finely sliced
Cream                         75 ml
Lemon juice               2 tspn
Tabasco sauce                       1/4 tspn
Salt                             to taste
White pepper                        as required

For the Garnish
Lemon slices
Parsley sprig

Method:

1. Cut the avocado into halves lengthwise. Remove the stone and scoop out the flesh

2. Mix with lemon juice and blend in a mixer until smooth

3. Transfer to a bowl and stir in the remaining ingredients with salt and pepper

4. Chill before serving

5. Garnish with lemon slices and parsley sprig

Guacamole (Avocado Dip)

Ripe Avocados            2
Onion                          1 large finely chopped
Green chillies             1 tspn finely sliced
Tomatoes                   2 deseeded and chopped
Lemon juice               1 tbspn
Tabasco sauce                       2 drops
Salt and pepper        to taste
Garlic paste               ½ tspn

Method:

1. Cut the avocado into halves lengthwise. Remove the stone and scoop out the flesh

2. Mix with lemon juice, onion, tomatoes and garlic paste

3. Transfer to a serving bowl and add salt and pepper and mix

4. Chill a little before serving

Serve with brown bread toast or lavash

Avocado And Egg in Garlic Sauce

Ingredients
Ripe Avocados            2
Lemon juice               3 tspn
For the sauce
Hard Boiled eggs      2
Crushed garlic           2 cloves
Mayonaise                  2 tbspns
Cream                         2 tbspns
Milk                             1 tbspn
Cumin Powder            ½ tspn
Tabasco sauce                       2/ 3 drops
Salt                             to taste
White pepper                        as required

For the Garnish
Lemon slices
Parsley sprig

Method:

1. Put cumin powder  and garlic in a bowl

2. Gradually mix in mayonnaise and cream. Add tabsco sauce, and season with salt and pepper. Add milk if too thick..

3. Refrigerate for 2 hours for the flavours to mix

4. Add the chopped eggs and parsley to the sauce and stir well

5. Cut the avocado into halves lengthwise. Remove the stone and sprinkle lemon juice

6. Arrange the avocado sauce in individual plates, spoon the sauce in each half

7. Garnish with lemon slices and parsley sprig

8. Serve immediately

Basil Pasta Soup

Ingredients
1 cup cooked penne or elbow macaroni ,1 cup mixed vegetables (carrots, broccoli, mushroom, red capsicum,¼ cup chopped onions,5 cups vegetable stock ,2 teaspoon chopped garlic, a few drops Tabasco, 2 teaspoon olive oil, 10 chopped basil leaves, salt and freshly crushed pepper to taste

Method
1.Heat the oil in a pan and sauté the onions and garlic for a few seconds. Add the d vegetables and fry for a minute, add the stock andbring to a boil.
2.Simmer till the vegetables are tender. Add the Tabasco, salt, pepper and the pasta and bring to a boil.
3.Serve hot garnished with chopped basil.

VEGETABLES IN GARLIC SAUCE

Ingredients
 1 cup broccoli florets (parboiled)
 ½ cup Red , Yellow, Green capsicum, cut into cubes
 ½ cup baby corn, sliced (parboiled)
 ¼ cup carrots, sliced (parboiled) 
 ½ cup asparagus, cut into pieces (parboiled) 
 2 teaspoons thai ginger, finely chopped 
 1 tablespoon garlic, finely chopped 
 1 cup paste of 10 dry red chillies, 2 tbspn vinegar, 1 onion, 2tspn oil, 3tbspn water 
 2 tablespoons tomato ketchup
 2 tablespoons oil
 salt to taste
 
Method
1. Heat the oil in a wok or frying pan on a high flame. Add the ginger and garlic and stir fry over a high flame for a few seconds.
2. Add the vegetables and sauté for a few minutes.
3. Add the paste, tomato ketchup, 1/2 cup of water and salt and bring the sauce to a boil.
4. Serve hot.

Baked Vegetable and Pasta
Ingredients
  2 cups cooked pasta (penne, bow, elbow etc.)
 
For the vegetables
 ½ cup corn kernels
½ cup broccoli florets
3 cups tomatoes, blanched, peeled, deseeded and chopped
½ cup red and yellow capsicum cubes
 ½ cup green capsicum cubes
 ½ cup onion cubes
 2 tablespoons chopped garlic
 4 teaspoons olive oil
 1 teaspoon sugar
 Salt to taste
 4 tablespoon grated cheese
 

For the white sauce
  2 tablespoon plain flour
 3 cups milk
 4 tablespoon grated cheese
 2 tablespoons butter
 Salt and white  pepper to taste
 
For the white sauce
 

1. Melt the butter in a pan, add the flour and sauté on a slow flame for 1 minute on low flame

2. Remove from flame and let it cool

3.  Add the milk gradually, while stirring continuously, so that lumps do not form

4. Put it back on the flame, stirring continuously, Bring to a boil. Add a little water if too thick

5. Add the cheese, salt and pepper, mix well and heat till the sauce thickens. Keep aside

 
For Baked Vegetables

1. Combined all the ingredients in a baking dish and bake in a pre-heated oven at 200°C for 15 minutes
2. Top with the cooked pasta.
 3. Cover with the white sauce and top with the grated cheese.
4. Bake again till the cheese melts. Serve hot.

Baby Corn And Broccoli With Garlic Bread

Ingredients
 
 1 cup baby corn, cut into pieces, parboiled
 1 cup broccoli florets, parboiled
 ½ cup chopped onions
1 teaspoon chopped garlic
1 tbspn tomato Ketchup
1 teaspoon plain flour (maida), mixed with 2 tspns of water
 ½ cup milk
 1 teaspoon butter
1 teaspoon dry mixed herbs
 3 peppercorns freshly ground
 ¼ teaspoon dry red chilli flakes
 Salt to taste

Method
 
1. In a pan add the butter, onions and garlic fry for 1 minute.
2. Add the ketchup, plain flour paste and the herbs, pepper and chillie flakes, mix well and heat stirring continuously till the sauce bubbles.
3. Add the milk, baby corn, broccoli and salt, mix well and heat through
5. Serve hot with garlic bread

Cream of Asparagus and Sweet Corn Soup

Ingredients
Butter                         2 tbspns
Onion                          1 chopped
Potatoes                     2
Plain flour                  2 tbspn
Milk                             2 cups
Bay leaf                      1
Asparagus                  200 gms
Sweet Corn kernels ½ cup
Cream                         1 tbspn
Salt and Pepper        to taste

Method

1. Melt butter in a pan, add the onion and cook for 5 mts without browning

2. Stir in the flour and gradually add the milk, stirring constantly. Bring to a boil. Add the bay leaf, salt and pepper to taste. Leave it in the pan

3. In  another vessel, boil potatoes, asparagus and sweet corn kernels till done. Run it through a mixer and sieve.

4. Add the above mixture to the pan and heat it through without boiling

5. Stir in the cream and garnish
   

Fennel Soup

Ingredients
Butter                         1 tbspns
Onion                          1 chopped
Mixed Fresh Herbs 2 tspns
Plain flour                  2 tbspn
Veg/Chicken Stock   3 cups
Egg yolks                    3
Fennel                         4 bulbs
Juice of 1 lemon
Fennel leaves for garnish

Method

1. Melt butter in a pan, add the onion and cook for 5 mts without browning

2. Stir in the fennel, stock and salt and pepper to taste. Bring to a boil and let the vegetables cook till tender

3. Run it through a mixer and sieve.

4. Mix the egg yolks with lemon juice with a few tbspns of soup

5. Reheat the mixture in a pan and add the egg mixture and herbs to it and serve immediately

6. Garnish with fennel leaves

Lentil Soup

Ingredients
Butter                         2 tbspns
Onion                          2 chopped
Lentils                        125 gms
Leeks                          4 chopped
Veg/Chicken Stock   6 cups
Carrots                                   4 chopped
Celery Sticks             2 chopped
Salt and pepper        to taste
Parsley for garnish

Method

1. Soak the lentils in water overnight, rinse and drain

2. Melt butter in a pan, add the onion and cook until lightly browned

3. Stir in the leeks, carrots and celery and cook for 2 mts

4. Add the lentils to the pan with stock and salt and pepper.

5. Bring to boil, cover and simmer till the lentils and vegetables are tender.

6. Run it in the mixer and sieve the mixture

7. Reheat the mixture in a pan

8. Garnish with parsley
   

BROCCOLI, SWEET CORN AND GREEN PEAS SALAD

Ingredients
2 teacups broccolli florets
2 teacups sweet corn kernels
1 teacup green peas
1/2 cup red capsicum chopped

To be mixed into a dressing
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon soya sauce
2 teaspoons powdered sugar
1/4 teaspoon pepper

Method
1.Put plenty of water to boil with salt. Add the broccoli and cook for 1 minute. Drain and put immediately in cold water for 10 to 15 minutes. Drain thoroughly.
2.Cook the green peas in boiling salted water for 3 to 4 minutes. Drain and put immediatley in cold water for at least half an hour. Drain thoroughly.       
3.Put the sweet corn in boiling water for 5 minutes. Drain thoroughly.
           
4.Put the broccoli, green peas, corn and red capsicum in a bowl and put in the refrigerator.
5.Just before serving, add the dressing and toss.
6.Serve cold, topped with parsley.

STUFFED MUSHROOMS

Ingredients
200 grams fresh button mushrooms
2 tablespoons oil
salt to taste

To be mixed into a stuffing
50 gms finely mashed paneer
50 gms mashed potato
3 tspn chopped coriander
1 green chilli, chopped
1 tspn lemon juice
salt to taste

Method

1.Wash the mushrooms and take out the thick stems. Put them in hot water for 2 minutes. Drain.
2.Fill the mushrooms with the stuffing.
3.Brush oil on the mushrooms and put them in a tandoor/oven just before serving
4.Serve hot with tomato ketchup

Asparagus Frittata

Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
500 gms asparagus, tough ends snapped, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup grated cheese

Method
1 Heat olive oil in a frying pan. Add onions and salt and cook, stirring occasionally, until onions are softened. Add asparagus, reduce heat and cook, covered, until the asparagus are just tender, . Transfer the onions and asparagus to a baking dish. Pour eggs on it and bake in a hot preheated oven until almost set, but not fully , about 2 minutes.
2 Remove from oven and Sprinkle cheese over eggs and put in oven again until cheese is melted and browned, about 3 to 4 minutes. Remove from oven slide frittata onto a serving plate. Cut into wedges or squares

Pak Choy with Almonds and Cashews

Ingredients
2 Tbsp olive oil
1 cup chopped spring onion, including green ends
3 cloves garlic, chopped
400 gms pak choy
1/2 teaspoon sesame oil optional
Salt
1/2 cup chopped, roasted, salted cashews and almonds

Method
 

1. Rinse pak choy, separate larger leaves from base, trim the base to hold smaller leaves.

2. Heat olive oil in a large pan on. Add onions, then garlic, then pak choy. Sprinkle with sesame oil and salt. Cover, and let the pak choy cook for approximately 3 minutes.

3. Remove cover. Lower heat. Stir and let cook for a minute or two longer, until the pak choy is just cooked.

4. Gently mix in cashews.

Roasted Brussels Sprouts

Ingredients
400 gms Brussels sprouts, rinsed, ends trimmed
1 Tbsp crushed garlic
1 teaspoon lemon juice
2 Tbsp olive oil
1 tspn mixed herbs
Salt
Freshly ground black pepper
1/4 cup freshly grated cheese (optional)

Method

1. Preheat oven to 180°C. Place Brussels sprouts in a baking tin. Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper and mixed herbs.

2. Put the baking tin in oven, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with cheese (if using) and cook for another 5 minutes.

3. Add more salt to taste.

4.  Brussels Sprouts with Chilly Garlic Sauce

Ingredients
2 tablespoons of olive oil
25 brussels sprouts
2 tspns mixed herbs
1 1/2  tablespoons of Chilly garlic sauce
Salt if required

Method

1. Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.

2. Place the oil and mixed herbs into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.

3. Add the chilly garlic sauce and stir until all the brussels sprouts are well coated. Add the mixed herbs and salt if required. Cook for about 30 more seconds. Take off heat and serve immediately.

5.  Brussels Sprouts with Lemon and White Wine

Ingredients
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
450 gms brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, chopped finely
1 Tbsp black sesame seeds
2 Tbsp dry white wine
Salt and pepper to taste.

Method

1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. Thinly slice the sprouts. Transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. Refrigerate for an hour

2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are lightly cooked, but still green and crisp, 3 to 4 minutes.

3. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

6   Brussels Sprouts with Walnuts

Ingredients
1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice
1/4 cup toasted walnuts
Method
1 Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
3 Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

7. Pak Choy with Bell Peppers

Ingredients
1 Tbsp olive oil
1 Tbsp sesame oil
1 each medium red, green and yellow bell peppers, stem and seed pod removed and discarded, sliced (about 2 cups sliced)
4 spring onions, chopped, including green parts
400 gms pak choy, bottom root cut off and discarded, rinsed thoroughly, torn into smaller pieces
Method
1 Heat a tablespoon each of olive oil and sesame oil in a large sauté pan on high heat. Add the chopped bell peppers and green onion, and cook, stirring occasionally, until lightly browned.
2. Add Pakchoy and cook for 2  minutes
3. Add some toasted nuts to get the crunchy bite
 

8. Cream Corn

Ingredients
3 onions, finely chopped
2 Tbsp butter
8 corn cobs
1 teaspoon sugar
1/2 cup cream
Salt and freshly ground pepper
Method
1 In a large pan, melt 1 Tbsp of the butter. Add the chopped onions and cook 2 to 3 minutes until translucent.
2 Remove the kernels from the corn.
3 Add the corn to the onions and butter in the pan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
4 Add the sugar and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.

9.  Roasted Fennel

Ingredients
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar
Salt to taste

Method

1 Preheat oven to 180°C
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, 3Line baking dish with aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
4.Sprinkle salt as required
.

10.     Roasted Baby Potatoes

Ingredients
750 gms of  baby potatoes washed and cut in half
2 Tbsp olive oil
2 cloves garlic, finely chopped
1-2 teaspoons mixed herbs (fresh or dried)
Salt to taste
pepper to taste

Method

1 Preheat oven to 180°C. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, herbs, and garlic. Toss until potatoes are well coated.
2 Spread potatoes out on a single layer of a baking dish. Roast for 20-25 minutes, or until potatoes are cooked through and browned. Serve immediately.

- Recepies By Shubha Godbole