PAPAYA PUNCH

Fresh Papaya juice as per servings

Orange-------------------------------------------------------1 no.

Apricot Syrup-----------------------------------------------1 tbsp

Method

1. Squeeze the orange to get fresh juice. Add the Papaya juice to it.
2. Stir in the apricot syrup.
3. Garnish with a slice of papaya and serve in a martini glass.

How it helps

• Papaya is one of the few fruits that aids production of pepsin, an essential gastric juice.
• That said, the orange juice will give you loads of vitamins C and A.
• Having a glass of this mixture after meal, especially earlier in the day, does wonders for digestion.

MIXED FLOUR THEPLA

Sorghum (jowar) flour----------------------------------1 cup

Moong flour-----------------------------------------------1 cup

Bajra flour-------------------------------------------------1/2 cup

Methi leaves (chopped)-------------------------------1/4 cup

Garlic (crushed)-----------------------------------------2 tsp

Salt----------------------------------------------------------to taste

Method

1. Mix the sorghum(jowar) and moong flour.
2. Add methi leaves, garlic and knead it into a soft dough.
3. Roll the theplas so that they're thicker then your usual parathas.
4. Roast them on a pan using ghee(clarified butter) and serve them with curd or mint chutney.

How it help

• Sorhum(jowar), with its high pottasium value, is very nutritious.
• Combining this low-cal flour with the high-energy moong flour can make this thepla an ideal breakfast item.
• And if you have a diabetic in your family, the methi in this dish will be of help.

GREEN FANTASY

Sweet lime-------------------------------------------------1 no.

Amla----------------------------------------------------------500 gm.

Mint leaves-------------------------------------------------3-5 leaves

Basil leaves------------------------------------------------3-5 leaves

Khus Syrup-------------------------------------------------1 tbsp

Method

1. Squeeze the sweet lime in a container. Add Amla juice to it.
2. Crush mint and basil leaves using a muddler and add the mixture to the juice.
3. Stir in some khus syrup.
4. Garnish with a sweet lime slice in a martini glass and serve.

How it helps

• The citrusy ingredients of this drink impart oodles of vitamin C to your system.
• The benefits of Mint (tulsi) leaves are well known, but for the record, they boost immunity, which you can do with, in this season of malaria.
• For those who have high amount of body heat, have this as a cooler.

COLOUR COOLER

White pumpkin-------------------------------------------100 gm.

Carrot (pieces)-------------------------------------------50 gm.

Beetroot (pieces)----------------------------------------50 gm.

Khus and Rose Syrup----------------------------------1 tbsp

Method

1. Cut the white pumpkin, carrot and beetroot in cubes.
2. Blend them into a juicer and strain the juice.
3. Stir in the khus and rose syrup.
4. Garnish as you like in a martini glass.

How it helps

• A hugely beneficial drink, this cooler utilises some of the most revered vegetables in Ayurveda.
• The beetroot increases iron content immensely and is good for sharpening the brain.
• The carrot, apart from its vitamin A, gives you that feel feel-good, positive feeling.
• And don't worry, though the ingredients might not sound tempting, the syrups will do the needful and also cool you down.

MUSHROOM CAPPUCCINO WITH MUSHROOM DUST

Olive oil------------------------------------------------------2 tbsp

Button Mushrooms (sliced)----------------------------4 cups

Porcicni, shitake or any wild mushrooms---------1/2 cup

Small onions (sliced)------------------------------------2 no.

Celery (chopped)-----------------------------------------1/2 cup

Garlic (minced)--------------------------------------------8 cloves

Vegetable broth-------------------------------------------4 cups

Milk-----------------------------------------------------------1 cup

Parsley (chopped)---------------------------------------1/4 cup

Paprika powder------------------------------------------1/2 tsp

Salt and Pepper,plain croûton-----------------------1 tsp

cream (optional)

Method

1. Heat a large soup pot. Add olive oil, garlic, paprika, mushroms,onions and celery.
2. Cook on high for 5 minute, stirring often.
3. Blend the mixture in a blender till smooth. Pour it back into the soup pot and adjust seasoning.
4. Dry porcini or shitake in an oven and blend in a mixer till you get a dust like consistency.
5. Pour into cappuccino cups for serving. Add few croutons per cup, and swirl a teaspoon of cream in the centre.
6. Top with a bit of mushroom dust.

THAI SHRIMP AND COCONUT BROTH

Vegetable oil---------------------------------------------1 tbsp

Shrimps (keep shells separate)--------------------1/2 bowl

Fresh red chillies----------------------------------------3-4 no.

(chopped, de-seeded)--------------------------------1 tbsp

Vegetable stock-----------------------------------------1/2 litre

Strip of lemon and peel-------------------------------1/2 inch

Mushrooms (sliced)------------------------------------1/2 cup

Lime juice of----------------------------------------------1 lemon

Corriander (chopped)---------------------------------1/2 cup

Coconut milk---------------------------------------------1/2 cup

Ginger (chopped)---------------------------------------1 tbsp

Lemon grass---------------------------------------------1 stick

Method

1. Heat wok over medium-high heat for a minute.
2. Add oil and heat for 30 seconds. Add chopped ginger, lemongrass and chillies. Add chopped shrimps and saute for a minute. Keep aside.
3. Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels and bring to a boil.
4. Cover, reduce heat to low and let simmer for 15 minutes.
5. Remove shells and peels from broth with slotted spoon and discard.
6. Add mushrooms and shrimp to broth. Add coconut creamand adjust seasoning.
7. Add chopped coriander at the last minute and serve smoking hot with parsley.

CHICKEN CLEAR SOUP WITH OLIVE PARCELS

Chicken pieces (boneless)-------------------------1/2 cup

Eggs-------------------------------------------------------2no.

Spring onions (chopped)----------------------------1 no.

Black pepper powder--------------------------------1 tsp

Salt---------------------------------------------------------to taste

Sugar-----------------------------------------------------1/2 tsp

Black olives (chopped)------------------------------1 tbsp

Spring rolls sheets------------------------------------2 no.

Method

1. Heat butter in a pan. Add and saute onion until golden brown. Add meat and fry till brown.
2. Add boiling water and let the meat cook. When cooked, strain the soup, and remove the fat completely by cooling and strain.
3. Boil the soup and add egg white slowly (pouring in a thin stream), stir continuously.
4. Add salt, strain and serve.

for the parcels :

• Cut the spring rolls sheetinto 2-inch squares.
• Fold into tryangles and fry till crisp golden brown.
• Add the olive parcels to the soup and garnish with chopped spring onions.

Chinese Vegetable Soup

Spring onions----------------------------------------------3 no.

Carrots (medium)-----------------------------------------2 no.

Cabbage----------------------------------------------------150 gm.

Cauliflower-------------------------------------------------1 small

French Beans---------------------------------------------100 gm.

White Pepper Powder----------------------------------1/2 tsp

Aji-no-moto-------------------------------------------------1/2 tsp

(kind of salt that is added in the chinese cuisine to enchance the taste of dishes)

Soya Sauce-------------------------------------------------3/4 tsp

Oil---------------------------------------------------------------2 tbsp

Sugar----------------------------------------------------------1 tsp

Corn Flour----------------------------------------------------1 tbsp

Salt-------------------------------------------------------------as required

Method:

1. Blanch whole carrots and french beans in hot water for 2 to 3 minutes.
2. Strain hot water and add cold water for two minutes and drain again.
3. Chop all the vegetables into thin, even, match stick like pieces.
4. Heat oil and stir fry all the vegetable with ajinomoto for 4 minutes.
5. Add enough water,salt,Soya sauce, sugar and cook gently in reduced flame, till the vegetables become tender.
6. Mix corn flour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.Add pepper powder and salt according to your taste.

Mughlai Potatoes

Potatoes boiled-----------------------------------------12 no.

Curd--------------------------------------------------------275 gm.

Turmeric Powder---------------------------------------1/2 tsp

Chilli Powder--------------------------------------------1 tsp

Coriander Powder-------------------------------------1 tsp

Cumin powder------------------------------------------1/2 tsp

White cumin seeds------------------------------------1 tsp

Salt----------------------------------------------------------to taste

Almond paste--------------------------------------------10 gm

Sugar-------------------------------------------------------1/2 tsp

Oil------------------------------------------------------------2 tbsp

Green chilly finely chopped---------------------------2-3 no.

Green coriander chopped----------------------------1 bunch

Method:

1. Boil potatoes in water with a little salt, peel them and keep aside.
2. Now whip curd, turmeric powder, chilly, coriander powder, cumin powder, jeera, salt and sugar.
3. Heat oil and saute white cumin seeds. Cook curd and spice mixture for 3 minutes on low heat.
4. Add finely chopped green coriander, green chillies, almond paste and boiled potatoes.
5. Keep stirring for 5 to 7 minutes and serve hot.

Lady Finger Masala

Lady Finger-----------------------------------------------1/2kg

Green Chillies--------------------------------------------2 no.

Red Chilly Powder--------------------------------------1 tsp

Dhania Powder------------------------------------------2 tsp

Jeera Powder--------------------------------------------1/2 tsp

Sugar-------------------------------------------------------1 tsp

Tomato-----------------------------------------------------1 no.

Fresh thick curd------------------------------------------2 cups

Garam Masala Powder--------------------------------1/2 tsp

Cashew nuts-----------------------------------------------10 to 12

Onion--------------------------------------------------------4 no.

Poppy Seeds---------------------------------------------1 tbsp

Oil---------------------------------------------enough to deep dry

Method

1 Cut Lady finger into 1 inch length pieces. Deep fry in hot oil till light brown. (Do not over fry since it may become crisp)

2 Dice onion and tomatoes into small pieces. Slit green chillies vertically. Now roast poppy seeds and nuts seperately.

3 Grind these onion with roasted ingredients to smooth paste.

4 Heat oil in a frying pan and put onion paste,slit chillies and garam masala. Stir constantly in medium flame till golden brown colour.

5 Add sugar, salt, chilli powder, dhania, jeera powder and continue frying till oil seperates.

6 Now put strained and whipped curd and continue frying till oil floats on top.

7 Add cut tomatoes and ladies finger. Allow it to boil for a few minutes.

8 Serve hot, garnished with fresh cream on top, accompanied with vinegar onions.

To make strained and whipped curd:

Tie curd in a clean cloth and hang it till water strains from that. Remove that curd from the cloth and whip it with spoon till smooth.

To make vinegar onions:

Peel and cut onions into 1 inch long lengthwise. Put it into water for 10 minutes. Remove from water and mix little salt, pepper and 1 tablespoon of vinegar. Prepare this one hour before serving.

PARMESAN CRUSTED CHICKEN WITH TOMATO SPAGHETTI

Chicken breast--------------------------------------180 gm.

Egg-----------------------------------------------------1 no.

Read crumbs----------------------------------------200 gm.

Parmesan--------------------------------------------60 gm.

Tomato------------------------------------------------150 gm.

Tomato puree---------------------------------------40 ml.

Olive oil-----------------------------------------------30 ml.

Garlic--------------------------------------------------5 gm.

Onion--------------------------------------------------10 gm.

Chili flakes-------------------------------------------5 gm.

Sugar--------------------------------------------------2 gm.

Salt-----------------------------------------------------2 gm.

Spaghetti---------------------------------------------50 gm.

Rucola lettuce---------------------------------------10 gm.

Chicken jus-------------------------------------------20 ml.

Method

1. Follow the procedure of cooking the spaghetti and the sauce from the Penne Arrabbiata recipe.
2. Split the chicken breast into two, add seasoning and give it an egg wash.
3. In a tray, mix bread crumbs and parmesan cheese and coat the chicken breats.
4. Take olive oil in pan, sear the chicken breat on the both sides till golden brown.
5. Toss your pasta in tomato sauce and place it on the plate.
6. Cut the chicken breast into strips and arrange it over the sphagetti.
7. Pour some chicken jus (brown sauce) around it.
8. Garnish with parmesan shavings and rucola lettuce.

PENNE ARRABBIATA

Tomato-------------------------------------------------300 gm.

Tomato puree----------------------------------------100 ml.

Olive oil-------------------------------------------------25 ml.

Garlic---------------------------------------------------10 gm.

Onion---------------------------------------------------15 gm.

Basil----------------------------------------------------10 gm.

Chili flakes---------------------------------------------5 gm.

Sugar----------------------------------------------------5 gm.

Parmesan---------------------------------------------30 gm.

Penne--------------------------------------------------100 gm.

Salt------------------------------------------------------5 gm.

Method

1. Bring a large pot of lightly salted water to boil.
2. Add penne and cook for 8 to 10 minutes or until a dente; drain.
3. Blanch tomato, refresh in cold water, peel, deseed and roughly chop.
4. Sprinkle olice oil in a pan, add garlic, onion, chili flakes and cook it till it's translucent.
5. Then add the roughly chopped tomato puree. Reduce it little.
6. Finally ad penne, basil and parmesan. Add seasoning and serve hot

optional : You could also add grilled or pan fried chicken or fresh seafood.

SALAD OF RUCOLA AND GRILLED VEGETABLES

Rucola lettuce------------------------------------------60 gm.

Confit onion---------------------------------------------10 gm.

Confit garlic---------------------------------------------10 gm.

Olive oil(for confit)-------------------------------------400 gm.

Red pepper---------------------------------------------10 gm.

Yellow pepper------------------------------------------10 gm.

Green and yellow zucchini--------------------------20 gm.

Asparagus----------------------------------------------15 gm.

Salt--------------------------------------------------------to taste

Black pepper-------------------------------------------15gm.

Parmesan-----------------------------------------------10 gm.

Croutons-------------------------------------------------15 gm.

Pine nuts-------------------------------------------------5 gm.

Dressing :

Balsamic vinegar-------------------------------------15 ml.

Olive oil--------------------------------------------------25 ml.

Salt--------------------------------------------------------5 gm.

Pepper---------------------------------------------------5 gm.

Method

1. Trim and wash all vegetables. Marinate with salt, pepper and olive oil for about 10 mins, grill and refrigerate them.
2. For the confit onion and garlic, heat oil in small saucepan.
3. Add garlic and onion; cook over very low heat until soft, about 1 hour (do not brown).
4. In an airtight jar, combine all ingredients for dressing; shake well.
5. Finally, mix all the ingredients in a bowl with the balsamic dressing.
6. Garnish with parmesan, croutons and pine nuts. Serve hot.

MUSHROOM SOUP WITH PEARL BARLEY

Button mushroom-----------------------------------120 gm.
Barley(soaked overnight)-------------------------20 gm.
Butter---------------------------------------------------20 gm.
Olive oil------------------------------------------------25 ml.
Garlic---------------------------------------------------5 gm.
Sage----------------------------------------------------2 gm.
White wine--------------------------------------------20 ml
Salt-----------------------------------------------------to taste
Black pepper----------------------------------------4 gm.
Vegetable stock------------------------------------100 ml.
Double cream---------------------------------------20 ml.
Extra vergin olive oil-------------------------------10 ml.


Method
1) Drain excess water from barley and put aside. Now heat a large pan, add barley and water into it and bring it to a boil. Reduce the heat, cover and simmer for 45 minutes.
2) Clean and slice the mushrooms.
3) In a hot pan, heat some butter and olive oil. Saute the mushrooms and garlic.
4) Once it slightly brown, slash in white wine and sage. Adjust seasoning and keep aside.
5) In a blender, puree the mushroom mixture and strain it.
6) Then in a pan, take the mushroom puree, barley and stock, and boil. Finally simmer it for a minute; add the double cream and adjust the seasoning.
7) Drizzle it with extra virgin olive oil. Serve hot.

Avalakki Bath

Aval/beaten rice--------------------------------------250 gm

Water----------------------------------------------------2 cups

Salt (or to taste)--------------------------------------1/2 tsp

Chopped coriander---------------------------------2 tbsp

Curry Leaves------------------------------------------few

Red chillies--------------------------------------------5-7 no

Chopped garlic--------------------------------------3-5 flakes

Mustard seeds---------------------------------------1/2 tsp

Jeera(Cumin seeds)-------------------------------1/2 tsp

Oil--------------------------------------------------------5-6 tbsp

Chopped onion--------------------------------------200 gm

Whole cucumber (chopped)---------------------2 no

Masala powder--------------------------------------1 tsp

Method:

1. Wash the Aval and keep them aside.
2. Heat oil in a pan. Add mustard seeds, jeera, red chillies, curry leaves, coriander leaves, chopped onion, garlic and salt to taste.
3. Cook for 2-3 minutes on low flame. Then add Masala powder (Chilli and Coriander powder will compensate for the masala powder).
4. Add 1/2 cup of water, cucumber, aval.
5. Let the preparation cook for 2-3 minutes on low flame.
6. Remove the preparation from flame and put it in a bowl. Aval is ready, garnish with curry leaves and enjoy this authentic South Indian dish.