For You

Prep: About 15 minutes
Roast: About 20 minutes
Makes: 3 main-dish servings
1 cup Basmati rice; 2 limes; 1tbsp vegetable oil; 1 medium sized onion, finely chopped; 1 medium-sized yellow bell pepper, chopped; ½ cup water; 1½ cup beans and carrots cut into 1-inch pieces; 500gm large shrimp, shelled and deveined; 2 tbsp soy sauce; salt to taste.
1. Prepare rice and set aside.
2. From limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice. In non-stick pan, heat oil over medium heat until hot. Add onion, beans, carrots and bell pepper (in that order) and cook until vegetables are tender. Stir in shrimp and cook for 1 minute. Add water; increase heat to medium-high and cook till shrimp turns opaque.
3. Add rice, lime peel and juice, and soy sauce; stir to combine.

Prep: 10 minutes.
Cook: 4-5 minutes.
Makes: 4 servings.
8 eggs; 4 medium sized onions, chopped finely; 100gm butter; ½ tbsp haldi (turmeric); 2 green chilies, chopped finely; ½ tsp jeera (cumin) powder; salt to taste; a few springs of fresh dhania patta; 2tbsp oil.
1. In a pan sauté onions in butter till well browned. Add haldi, jeera powder, green chilies and fry for half a minute. Beat eggs with salt.
2. Stir eggs into pan. When eggs begin to thicken slightly, add finely-chopped dhania patta. Serve hot with bread or chapattis.

Cooking time: 20 minutes.
Makes: 4 servings
Ingredients:
2 cups atta; enough dahi to knead the dough; 2tbsp ginger paste; ½ tsp ghee; 1tsp ajwain; salt to taste; oil.
1. Add the ginger, ajwain, salt and ghee to the atta. Tip in the dahi, a little at a time, and knead the atta to make soft dough. Cover and keep it aside for about half an hour.
2. Divide the dough into equal portions and shape into balls. Roll out into round parathas.
3. Cook on the tawa like you would a normal paratha, basting with oil after toasting each side a little.
4. Transfer parathas onto kitchen paper to remove excess oil. Serve hot.

Ingredients:
Tender coconut – 1
Sugar – 80gms
Milk – 300ml
Gelatin – 10gms
Egg white – 2
Coconut extract – 25ml
Rose essence – 2 drops
Milk cream – 10ml
Corn flour – 10gms
Method:
1. Mix cream sugar with half the egg white and corn flour.
2. Add boiled milk gradually. Cook in double boiler until the custard is thick.
3. Add gelatin dissolved in warm water, strain and cool.
4. Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. Put into a mould and set in refrigerator.

Makes: 20
150gm chicken mince; 40gm bread crumb; salt to taste; ¼ tsp pepper powder; 25gm fresh cream; 5 black olives, pitted and sliced.

Put all ingredients, expect olives, into the mixer and churn. Shape into small balls. Place in pan with some water. Cook closed in oven at 180°C for 15 – 20 minutes. Slice olives and place one slice per ball, so they look like eyes.

Total time: 50 minutes.
Makes: 4 main dish servings.
1 orange, kinnow or any citrus fruit available at the time; 2tsp soy sauce; ¼ cup dry sherry; 1tsp corn flour; 450gm very tender mutton, trimmed of fat and thinly sliced or shredded; 3tsp canola oil or vegetable oil; 2 red capsicums, thinly sliced; 3 cups cooked brown rice.
1. From orange, grate 1 tsp peel and squeeze ½ cup juice. In bowl, combine orange peel and juice with sherry, soy sauce and corn flour. Add mutton and toss to coat; set aside in refrigerator for 2 hours (or overnight).
2. In a pan, heat 1tsp oil on medium- high until hot. Add capsicums and 2 tsp water and cook until capsicums are tender, stirring frequently. Transfer to bowl.
3. In same pan, heat remaining 2 tsp oil on high. With slotted spoon, transfer half of marinated mutton to nonstick pan, reserving orange-juice mixture. Cook mutton 3-4 minutes, stirring frequently, till nicely browned. Transfer mutton to separate bowl. Repeat with remaining mutton.
4. Return mutton to the pan with ½ cup water and reserved orange juice mixture, boil. Cook until tender.
5. Toss in capsicums. Serve mutton and capsicum stir fry over the rice.

Prep: 25 minutes.

Cook: 25 minutes.

Makes: 4 servings.

2 medium-sized bowls boiled noodles; 200gm or 1cup sliced chicken; 2 spring onions cut into 1-inch pieces; 3 eggs; 1tbsp water; 1tsp soy sauce; 1tsp sesame oil; 2-3 cloves garlic, crushed; 1-inch piece of ginger cut into juliennes; 2tbsp vegetable oil; salt to taste.

1.       Take half the oil, and ginger, garlic, noodles; toss. Add soy sauce and seasoning. Cook for another minute or two and add spring onions.

2.       Drizzle noodles with a little soy sauce and put on a platter.

3.       Sauté chicken in half tablespoon oil, cook for 2-3 minutes. Season and arrange chicken on noodles.

4.       Prepare the omelet by beating the eggs, water and salt together. In a small frying pan add rest of the oil and heat the pan. When pan is hot, turn the heat low and add the beaten egg mixture to cover the pan thinly. Cook till the eggs have set (this will take only half a minute). Turn the omelet with a spatula, cook the other side briefly. Transfer it on a chopping board, roll with your hands and cut it into fine strips. Now decorate the noodles with these omelet strips and serve. 

Prep: About 25 minutes
Roast: About 15 minutes
Makes: 4 min-dish servings
2¼ cups of water; 1 cup sabut masoor (brown lentils); salt & ground black pepper; 4 salmon fillets (about 170gm each); 1 t0 2 small oranges; 1tsp Dijon mustard; 2tbsp plus 1tbsp olive oil; ½ cup fresh tulsi (basil); 2 medium shallots, finely chopped; ½ cup parsley leaves, chopped
1. Preheat oven to 400°F/200°C. In a saucepan, combine water, mansoor, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer till masoor is tender. Drain.
2. Grease a glass baking dish. Arrange fish, skin side down. Sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes or just until opaque.
3. While salmon is roasting, prepare dressing: From oranges, grate 1 teaspoon peel and squeeze ½ cup juice. In small bowl, whisk peel and juice with mustard, 2 tablespoons oil, salt and pepper. Stir in basil.
4. In non-stick skillet, heat remaining 1 teaspoon oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in masoor.
5. Remove skillet from heat; stir in parsley and half dressing. Spread dal mixture on platter. Arrange salmon on top; drizzle with dressing.