Mango & Rocket Salad

" This salad always surprises, people due to amazing flavour combination of a sweet & tangy mango with peppery rocket.From hesitatingly trying it, to devouring every bit is the normal reaction. I also, tend to mix this one up and sometimes add pomegranate seeds for added colour and crunch. Use whatever nuts, you favour, I love the umami flavour of pine nuts. Do give this one a try, its really summery, fresh and fabulous  ..."

Ingredients :

• 1 bunch of mixed greens( rocket, lettuce etc.)
• 1 ripe mango cubed
• 3 tbsp of roasted pine nuts

Dressing :

• 1 tbsp olive oil 
• 2 tbsp honey
• 1 1/2 tbsp balsamic vinegar
• salt & pepeper to taste

Method :

1. Tear the leaves and layer the bowl
2. Top with mango and cover with cling film and chill till ready to eat 
3. Make dressing by putting all ingredients in an empty bottle and shaking it well
4. Just before eating, dress the salad, mix well, top with pine nuts and devour 

Notes:

• I normally take 1/4th rocket + 3/4th  red leaf lettuce, but you can choose the greens dearest to you, do take some amount of rocket, else you loose the peppery/ sweet/ tangy combination
• Add a handful of pomegranate seeds, for extra pizaaz 

Roasted Goats Leg with garam masala

"A very old family recipe, handed down from the British-Raj days, which takes a leg of goat meat,  marinated with garam masala and finished off with a mustard - Worcestershire sauce gravy. I remember, salivating as kids over this and even now, its sooo yum that my kids, family and friends, love it too. This is one of the recipes, that is the 'Raison d'etre' of this blog. Even now, its only made in my house in my generation, so do want to save it for posterity for all family and friends for now and future..."

Servings : 5-6

Ingredients:

Marination

• 1 goat leg (or lamb)
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 tsp garam masala 
• 1 tbsp vinegar
• 1 tbsp salt

Cooking 

2 tbsp oil

2 dried bay leaves 

3-4 cloves

5-6 black pepper corns

1 black cardamom

2 inches cinnamon stick

1 tsp mustard 

1 tsp Worcestershire sauce (optional)

1 tsp tobasco (or any other chilly sauce)

1 tbsp tomato paste/purée 

2 tbsp cornflour

Method:

1. Wash and dry the mutton leg
2. Pierce it with a folk and rub the marination mixture, well all over the leg
3. Cover and marinate in a refrigerator over night at least or longer
4. In a pressure pan (or a thick bottom casserole pan), heat 2 tbsp of oil and all the other cooking spices and let them brown and release their flavour and fragrance 
5. Sear the leg, browning it on all sides, by alternating high and low heat for almost half an hour till golden all over, if needed u could add a little water at a time
6. Add water, just covering the leg and pressure cook for 4-5 whistles on high and 15 minutes on low 
7. Let it cool completely, open and take out the roast leg, slicing it thinly ( electric knife works best)
8. Heat the remaining liquid, adding mustard,Worcestershire sauce, tomato paste and tobasco to taste
9. Thicken the mixture, with 2 tbsp cornflour paste (2 tbsp cornflour + 4 tbsp water) and serve the roast hot, with a little gravy poured over and the rest on the side.

Notes:

• We normally use goats leg for this, but you could try lamb, if goat is unavailable 
• While this is a pressure cooker recipe it can be adapted to the oven by baking the leg in the oven, post searing
• Interestingly, its called a roast but cooked in a pressure cooker, as its a recipe from the pre-oven days :) 

Veal saltimbocca

" My secret pleasure is bacon, and any dish with bacon always tastes great. Here is a melt in the mouth bacon wrapped veal parcels, flavoured with garlic and sage. Saltimbocca has always intrigued me, as it literally means "jump in your mouth", and once you eat it, you will realise why ..." 

Serves 5 

Ingredients:

• 600 grams veal steaks
• 200 grams (around 12 rashers) bacon (or pancetta or prosciutto)
• 20 sage leaves (small)
• Flour for coating (approximately 4 tbsp)
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 cup white wine
• 3 cloves garlic (chopped)
• 3 handfuls spinach (chopped)
• 1 tbsp capers (optional)
• 1 tsp lime/lemon juice 
• Paprika, salt and pepper to taste

Method:

1. Make either 5 big steaks or 10 small veal steaks from 600 grams of veal
2. Beat the veal steaks with a mallet, till they are very thin ( as thin as you can manage without tearing them)
3. Season the steaks with salt, pepper and paprika to taste 
4. Press 2 sage leaves on each small steak, or 4 in each big steak 
5. Use 10 rashers of bacon, by wrapping 1 rasher of bacon, around each of the veal steak and beat a couple of times with the mallet
6. Season the flour with salt, pepper and paprika 
7. Cover the veal steaks lightly in the flour, removing any excess flour
8. In a frying pan add the olive oil and butter 
9. When the butter is foaming, add the veal, on high and then lower gas to medium, to get a nice golden crust
10. Add the garlic and the remaining sage leaves, all around the steak,s in the frying pan
11. Turn the veal steaks after 2-3 minutes 
12. Remove the veal steaks after another 2 minutes, and put them in a pre-heated oven till the rest of the dish is ready, leaving pan juices, garlic, sage in the frying pan
13. Chop the remaining, 2 rashers of bacon and add to the frying pan, cooking off excess liquid
14. De-glaze the frying pan, with the wine, cooking off the alcohol ( Basically on high heat add the wine and let it cook till reduced by half)
15. Add lemon juice, spinach, capers (optional) and season to taste
16. Serve the dish, with the spinach as a base and top with the veal saltimbocca 

Notes:

• I prefer smaller size steaks, as then the flavours are more concentrated, planning for 2 pieces per person
• Be careful while seasoning the veal, flour, spinach with salt as the dish is salty due to the bacon additions
• Cooking time depends on quality, thickness of veal and required doneness, so adjust accordingly
• All preparations till step 7, can be done ahead of time, refrigerate veal covered with cling film till ready to cook
• Instead of veal, chicken could also be used for a chicken saltimbocca recipe

Pesto Fish

"This recipe is part of a collection for my father, who is a heart patient and loves interesting food. So,not only is it really healthy, but as its marinated and grilled with pesto sauce, its a treat which ticks all the right boxes..."

Ingredients:

• 6 white fish fillets (around 300 grams)
• 3 tbsp pesto 
• 6 tbsp breadcrumbs
• 1 tbsp lime zest
• 3 tbsp olives (sliced)
• 1 tbsp chilly flakes
• 1 tbsp olive oil
• 1 - 2 tbsp brine from the olives
• Salt and Pepper to taste

Method:

1. Mix all the ingredients excepting the fish and the brine
2. Add as much brine as is required to make a sticky coating
3. Coat the fish on all sides with pesto mixture, cover the fish with cling film and leave it in the fridge for between 1 - 3 hours.
4. Pre-heat the oven at 180 degrees C
5.  Lightly oil a baking tray and layer the fish
6. Bake the fish for 10 - 12 minutes till they are brown and crispy ( in the middle shelf)
7. Eat hot sprinkled with some lime juice

Notes:

• Do leave the fish with the pesto coating for at least 1 hour, as then it absorbs all the flavours.
• I use whole wheat bread crumbs, fresh or dried, either will work well.

Chicken coq au vin

" This favorite, french classic, pronounced as 'chicken cok-a-vaen' , is often asked for, by my family and friends, over the last 20 years. My  spikier version, is an ideal party dish, as it's made 3-4 hours before and the flavours mature and mingle and form the most velvety , bacon-chicken-wine combination ever..."

Ingredients:

•  1 chicken cut into 16 pieces
• 100 grams bacon chunks
• 2 tbsp ( 30 grams) flour
• 2 1/2 tbsp butter
• 250 grams small onions
• 200 grams mushrooms
• 11/4 cup red wine
• 1/4 cup cognac (optional, else use wine only)
• 6 cloves garlic ( crushed)
• 2 bay leaves
• 1 stick cardamom (2 inch)
• 6-8 peppercorns
• 2-3 cloves
• 1 tsp dried thyme ( or 1 tbsp fresh thyme)
• 1 1/2 to 2 1/2 tbsp oil ( olive or vegetable)
• 1 1/2 cup water
• salt & pepper to taste

Method:

1. Wash, dry and season the chicken pieces with salt and pepper, keep on the side. 
2. In a thick wide bottomed pan or flat wok, stir fry the mushroom in 1/2 tbsp butter. Take out, when all liquid has evaporated,  in a big side dish
3. In the same pan, add 1/2 tbsp oil, add the onions and stir fry on high till lightly brown. Again take out in the side dish (same as the mushrooms)
4. In the same pan, add the bacon bits and cook till brown and crispy and has left all its fat.Again take out in the side dish( pile on top of the mushrooms & onions)
5. If the bacon fat is enough, brown the chicken pieces till golden on both sides, in a single layer, in the same fat (if not add 1 tbsp oil). 
6. Add the cognac, let it cook through. Then take out and pile the chicken in the side dish, on all the other ingredients ( scrape out as much from the pan as possible of the bottom bits and keep with the chicken) 
7. In the same pan, add 1 tbsp oil,  and the spices ( bay leaf, cardamom, cloves & peppercorns) and stir fry for 2-3 min, till brown and fragrant.
8. Add the garlic cloves and stir fry till transparent and the raw smell has disappeared.
9. Mix the 2 tbsp flour and 2 tbsp butter
10. Now add the flour and butter mixture to the hot pan and cook till brown, till raw smell has disappeared
11. Blend 1/2 cup of water (little at a time),mixing all the time, till a thick paste is formed ( the roux).
12. Add the wine, thyme and season to taste, bringing the mixture to a boil.
13. Add all the ingredients from the side dish ( mushroom, onion, chicken & bacon), making sure all the juices are added back.
14. Cook through either on stove top for 30 minutes or in a pre-heated oven (150 degrees C) for 30 minutes, till yummy and done.

Note:

• To get the perfect roux ( flour and butter and water paste), mix equal quantities of butter and four. Cook it, till raw smell is removed and mixture is lightly toasted. Add in cool water, little by little, mixing it in at each stage for the perfect paste. In case the roux, is lumpy, just beat with a whisk till smooth or strain it, if beating also does not work.
• The gravy should be smooth and thick enough to coat back of spoon, if not add some cornflour and water to thicken the dish.
• Do cook it 3-4 hrs before serving, to really get the best flavours.

Triple chocolate cookies

" Choco-chip cookies are a favorite in our household, and I guess it's the same in any household with kids. These ones are so simple and so yum, dense and chocolaty and not overwhelmingly sweet, that its difficulty to keep ones hands off them ..."

Makes 24 small cookies or 12 large cookies

Ingredients:

• 9 tbsp butter (at room temperature)
• 1/3 cup castor sugar ( or 75 grams)
• 2/3 cup firm-packed brown sugar
• 1 large egg
• 1 2/3 cups flour ( take half regular flour and half whole wheat flour) 
• 2 1/2 tbsp unsweetened coco
• 1/2 tsp baking powder 
• 1/2 tsp baking soda
• Pinch  of salt 
• 2/3 cup bittersweet chocolate chips
• 2/3 cup white chocolate chips
• 2 - 3 nonstick baking sheets

Method:

1. Pre-heat the oven to 180 degrees C ( 350 deg F) 
4. Mix in bowl butter and both the sugars with a wooden spoon or beater until the mixture looks soft and fluffy ( about 10 minutes). 
5. Add the eggs to the mixing bowl and beat the mixture well
6. Shift the flour, cocoa, baking powder, baking soda, and salt into the bowl. Mix on low speed
7. Then add all the chocolate chips to the bowl and mix in with a wooden spoon until everything is thoroughly combined
8. Divide the mixture into 4 quarters, and then each quarter into 3 parts.
9. Dip your hand in cold water, take one part mixture and roll into ball, similarly roll all the others.
10. Put the balls on the baking sheet, making sure there is enough distance between each ( 1 1/2 inches approx) 
11. Bake in the middle shelf for 12-15 minutes, keep an eye and remove once the bottom seems just done, else you will overcook. ( the top will be soft and will harden once cool) 
12. Cool for 5 min, remove from baking sheet and eat hot for the best hot chocolaty cookies ever

Note :

• If you want to make individual cookies, then make 18 or 24. 

Layered salad with yogurt dressing

 "I love this cooling salad in the summer months, its yogurt- garlic dressing flavours the entire bowl. Its perfect for when you have guests, as you can make it 2-3 hours before dinner, and just mix and serve when time comes...

Ingredients:

• 1 slice of bread cut into 1 inch size squares for making croutons
• 1 tbsp olive oil
• Salt to taste
• 1 tsp oregano
• 5 tbsp thick yogurt
• 2 tbsp grated parmesan or pecorino cheese
• 1 tbsp olive oil
• 1 clove of garlic (crushed)
• Lemon juice
• Tobasco 
• Salt
• 1 large or 2 small potatoes
• 50 grams beans (cut into 2 inch pieces)
• 2 handfulls of iceberg lettuce or mixed greens

Method:

1. Croutons - Mix the first 4 ingredients (bread + olive oil + oregano + salt) layer on a baking tray and bake them for 10 minutes, at 200 degrees till they are golden and crispy
2.  Dressing - Mix the next 7 ingredients (yogurt + cheese + oil +garlic + lemon + tobasco + salt) in a transparent glass salad bowl
3. Peel the potato, cut it in thin rounds and boil in salted water
4. Once the potatoes are almost done add the beans and cook for 2-3 minutes till crunchy. Put it under cold water immediately to stop the cooking process
5. Assembling the salad - In the glass bowl, on top of the dressing layer all the potatoes, then the beans.Top with the lettuce or mixed greens
6. Cover the bowl with cling film and chill till it is needed (2-3 hours is fine)
7. At serving time add the croutons and mix the entire salad 

Notes:

• In the dressing, you can use as much tobasco or lemon or garlic as you like
• This salad has to be made ahead so that the dressing ingredients perfume the salad leaves

Molten chocolate cakes

" These are the yummiest cakes ever, my sons favorite. Use good quality chocolate, and avoid over-cooking, to be rewarded by crispy exteriors and meltingly soft centers. Its worth making them, just to see the joy in my kids faces ..."

   

Servings : 12 small cakes, enough for 12 people

Ingredients:

•  200 grams dark cooking chocolate
• 200 grams butter
• 4 eggs
• 125 grams castor sugar
• 60 grams flour

Method:

1. Preheat the oven to 200 degrees C
2. In a double boiler, melt chocolate and butter (for double boiling, put chocolate and butter in a stainless steel bowl placed over a saucepan of shimmering water (a double boiler), making sure that the water does not touch the chocolate bowl. So the chocolate is melted only by the steam).
3. Take it off heat and add sugar to the chocolate/butter mix, in a slow stream, while whisking well, for almost 5 minutes (use a beater if you have)
4. Whisk eggs slightly with a fork.
5. When the chocolate mixture is at room temperature, add the eggs in 4 parts, whisking well after each addition 
6. Fold the flour slowly, a little at a time,till it is incorporated. (to fold add a spoonful of flour at a time,mixing gently with a spatula or a metal spoon in a cut and turn motion, check web for technique)
7. Pour the mixture into single cup-cake molds, till half of the mold is covered 
8. Put the cakes in the oven for 7 - 10 minutes and take it out once the outside is done and the center is still soft and gooey ( when u check the center with toothpick, should be gooey and not dry)
9. Eat immediately for the yummiest molten cake ever .......

Notes:

• Incase you want to eat the cakes later half cook the cakes initially and then put them back in the oven just before serving
• You could use coffee or Kahlua liqueur for added flavor 
• Folding, basically implies, as little mixing as possible, to ensure the lightest batter possible
• Over cooking is a big possibility, so take out when center is really really gooey and you think its undercooked. If you wait for cake center to feel cooked, then the center will not be gooey, still tasty though)

Steamed fish

" A subtle steam fish recipe, which I make, whenever I am sure that my fish is really really fresh. Its light and the juices are so yummy that we have to portion them out equally to avoid any friction. Best eaten with steamed or boiled rice accompanied with stir fried vegetables"

Ingredients:

• 1/2 kg fish whole (or Fillets)
• 1 tsp sesame oil
• 2 tbsp light soya sauce
• 1 spring onion (Green and white)
• 1 1/2 inc piece of ginger
• 2 red chillies
• 2 tbsp soya sauce (Dark or light)
• 2 tbsp rice wine

Method: 

1. If you are using whole fish, scour the fish on 1 side making 3 diagonal cuts and a pocket on the other side
2.  Make a marinade of salt, sesame oil and the 2 tbsp of light soya sauce and marinate the fish for 30 minutes
3. Finely shread the spring onion,ginger and the red chilly
4. In the plate which you are going to use for steaming, layer some of the spring onion,ginger and red chilly mixture, place the marinated fish over it
5. Divide the remaining spring onion,ginger and red chilly mixture, stuffing some in the pockets and the balance on top of the fish
6. Mix together the 2 tbsp soya sauce and 2 tbsp rice wine with the left over marinade and pour over the fish
7. Steam the fish on medium heat preferably in a bamboo steamer, for 7-10 minutes till done

Notes:

• Use any small sized fish, so that the fish is flavoured well ( grouper, red snapper, pomfret all work well)
• Make this fish recipe only if you have fresh fish
• You could use 2 bamboo steamers, one on top of the other, if the fish quantity does not fit in one layer. Do switch the steamers, upper one down and vice-versa half way through cooking time

Kaffir lime pannacotta

 "  A very popular dessert, gets rave reviews whenever made. I love its  freshness, and the kaffir lime leaf flavour is subtle, irresistible and yummy. De-moulding it can be a challenge, so suggest setting it in pretty little dessert glasses or bowls, to be eaten directly. Do make a few extra as they are never enough ..."

 Servings - 6

Ingredients:

• 200 ml full fat milk
• 200 ml cream
• 200 ml coconut milk
• 100 grams caster sugar
• 2 tsp gelatin powder
• 10 kaffir lime leaves (shredded by hand)
• 1/2 lime juice ( juice  of 1/2 a lime or lemon)
• 1 lime zest

Method: 

1. Keep ready, 6 dessert glasses or bowls (for individual serving), or 1 big bowl 
2. Combine the milk, cream and the coconut milk.Add the lemon zest, sugar and leaves and bring the mixture to a boil on a low flame
3. Remove it from heat, cover and let it seep for 1 hour
4.  Sieve mixture, removing the leaves
5. Prepare gelatin as per instructions ( see note for how to prepare powdered gelatin)
6.  Mix the gelatin in the milk mixture well (If you are using powdered gelatin, make sure the mixture is at the same temperature as the gelatin and mix a little at a time)
7. Cool the pannacotta mixture to room temperature
8. Add the lime juice, mix and pour it in the dessert glasses/bowls. Cover, with cling film and refrigerate them over night
9. At serving time, decorate the pannacotta with a few fresh orange segments and enjoy

Notes: 

• This recipe, can also be made without coconut milk. Just increase the quantity of milk and cream by 100 ml each
• Make sure that you seep for 1 hour for maximum flavour  
•  If you are using gelatin powder,the safest way to ensure the gelatin powder sets well, is to first soak the gelatin in 4 tbsp of cold water for 5 minutes.Then over a double boiler melt the gelatin till it is translucent and then use once its at the same temperature as the mixture
• You could also set the pannacotta in moulds, and de-mould on a serving plate.
•  To de-mould the pannacotta's, dip the molds in hot water for 2 seconds. Loosen edges with knife and turn over on the serving plate

Chicken cacciatore

"Chicken cacciatore, pronounced as 'kah-chuh-tawr-ee'  is an Italian hunter dish, with as many recipes as versions. Mine is a rustic version, cooked by two Italian ladies in the countryside, made on TV. Hit and trial, has led to my preferred quantities and resulted in the most flavourful chicken dish, I have ever made and eaten. Redolent with fresh rosemary, the trick is in the slow cooking. This results in light clean fresh flavours and I hope you enjoy this as much as I do ..."

Ingredients:

• 1 whole chicken (skinned and cut into 8 or more pieces)
• 2 tbsp olive oil
• 6 cloves garlic (chopped)
• 2 onions
• 2 dried red chillies (Broken into half)
• 1 bunch of rosemary
• 3 bay-leaves
• 1/2 cup of white wine
• 3 tomatoes
• 8 olives
• 1/2 red pepper sliced
• 1/2 yellow pepper sliced

Method:

1. To peel tomatoes, use a knife for making a cross at one end.Drop the tomatoes in boiling water for a  minute, take out, cool, peel and chop the tomatoes.
2. Slice the onions in 1/2 rounds
3. Heat 2 tbsp of olive oil,lower the flame, add the garlic, onions, red chilly, bay-leaves and stir them all for 2 minutes till the onions are translucent
4. Add the chicken pieces in one layer, and add the rosemary,salt, pepper to the mixture and brown till it is golden.(All on low flame)
5. Add the white wine, tomatoes, olives and cook them together till the chicken is done.If it is needed you can add a bit of water but the final dish should not be too watery
6. At the last minute add the red and yellow peppers and serve with crusty white bread

Notes:

• The entire cooking process should be done on low flame only
• Make sure the chicken is completely dry when you add it to cooking utensil
• Ideally, use a large base frying pan or a flat wok, such that the chicken can be browned in one layer
• If you like, you could mix the rosemary with sage, this dish works amazingly with fresh herbs. So make only when you have some in the house

Crunchy noodle salad

"This is my all time favorite salad recipe, got from a friend in the US, couldnt stop eating it then and now also. The crunchy noodle topping and soy based dressing, adds a completely different dimension to a regular salad...  "

Servings = 500 gms salad - enough for 6 - 8 people, make entire dressing amount and use around half for 500 grams salad vegetables

Ingredients: 

 Dressing

• 3/4 cup oil
• 1/4 cup white vinegar
• 1/2 cup sugar
• 2 tbsp soya sauce 

Salad - 1 kg in all as per taste

• cabbage 
• carrot
• broccoli
• red pepper
• green pepper

Topping

• 2 packets Ramen/Maggi noodles
• 75 gms almonds chopped/slivered
• 3 tbsp crushed peanuts
• 2 tbsp sesame seeds
• 1 tbsp butter
• 3 tbsp oil

Method: 

1. For the dressing, take a non reactive pan ( stainless steel, glass or enamel) and add the oil,sugar and vinegar in cold pan. Boil all together for 1 minute, tills sugar dissolves,take off heat and cool completely
2. Add soya sauce and whisk it till it comes together 
3. For the topping, in a frying pan take the butter and oil, add the smashed raw noodles, almonds, sesame and peanuts.Brown them together on a low flame till they are golden, dry and crunchy
4. Shred all the salad vegetables as thin as possible
5. Mix the salad and dressing ( add some initially and then keep adding and tasting for the perfect balance for you) 
6. Add most of the topping (leaving 1 tbsp for garnish), and 2 drops of chilly oil and sesame oil if available, mix well.
7. Garnish with the remaining topping and serve immediately

Note:

• Dressing and topping ingredients can be made before hand and refrigerated to be used later at food time
• Make dressing amount as specified , as it comes out best, and any leftovers can be refrigerated and used next time when you make it. Its so good that u will want lots of it :)

Roast chicken

" Normally roast chicken takes a long time, the whole chicken needs to be stuffed, trussed,cooked, rested,etc. This is fine for major occasions, but if you love to eat roast chicken frequently,then use this fabulous recipe. Its quick, easy and perfect for any Sunday or weekday. Uses chicken pieces, which cook quicker and vegetables, making it a whole meal. Flavored with rosemary, its heavenly, once tasted, hard to ignore ..."

Ingredients:

Marination

• 1 whole chicken (cut into 8 pieces with the skin on)
• 2 tbsp ginger garlic paste ( I prefer more garlic then ginger)
• 1 tbsp vinegar
• 2 tbsp red wine
• 1 tsp red chilly flakes
• 1 tbsp olive oil
• 1 tsp paprika
• Salt to taste

Roasting ingredients

• 1 bunch of rosemary
• 50 gms butter
• 1 whole garlic head, peeled into cloves
• 3 bay leaves
• 2 large onions (cut into 4 pieces each)
• 1 large carrot (cut into batons 3 inches long)
• 2 large potatoes(cut into 4 large pieces)
• 1 handfull of beans(cut into 3 inch pieces)
• 1 tbsp olive oil
• Salt to taste

Method:

1. Wash and dry the chicken pieces
2. Rub the chicken well with the marination and cover and refrigerate overnight (or at the least 5-6 hour)
3. In a large roasting tin,distribute the chicken pieces (skin side up)
4. Mix the vegetables in the balance marinade adding extra salt and olive oil
5. In the roasting pan evenly distribute all the vegetables and the Rosemary,Bay leaves, dotting the dish with butter
6. Pour over the chicken, any balance marinade covering the roasting tin with foil tightly
7. Bake at a 220 degrees C for 40 minutes
8. Remove the watery gravy and keep aside
9. Reduce the temperature of the oven to 200 degrees C and bake for another 20 minutes, uncovered by foil till golden brown
10. Thicken the gravy with cornflour adding more of the marinade ingredients that you think are required as per taste

Note:

• Adjust the seasoning and herbs as per taste, tarragon or thyme or a mixture of all 3 herbs works well too.I like to use fresh herbs for amazing flavours, but in a pinch even the dried ones work well enough.
• This dish, uses a lot more salt then expected so ensure enough salt by tasting the chicken half way through the cooking process
• Cooking time also varies by oven , and size of bird, so for the first time keep a watch and you may need to adjust roasting time by 10 minutes either way

Pasta and Chickpeas salad

  " I always love salad recipes which I can make ahead and not have to bother about at the last minute. This one, tastes fabulous, with an interesting healthy mix of pasta and chickpea. The trick here is to mix the dressing when the pasta and chickpeas are still warm, as they absorb all the flavours of the dressing, yum ..."

Ingredients:

Dressing

• 2 cloves crushed garlic
• 1 tsp mustard paste ( if you can fresh is the best)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp water
• 1/2 tsp salt (check salt level after adding all the ingredients)
• 1 tsp red chilly flakes

  Salad:

• 100 gms pasta
• 2 tbsp sun dried tomato
• 2 tbsp mozzarella cheese
• 200 grams dry chickpeas (  canned about 440 gms)
• 4 tbsp boiled corn kernels

Method:

1. Blend all dressing ingredients till emulsified
2. Cook the pasta in lots of boiling water till al-dente 
3. Soak the sun dried tomatoes in warm water for 15 min and slice 
4. Chop the mozzarella cheese into bite size peices
5. If the chickpeas are dried, then soak overnight and boil, else use canned chickpeas as per instructions
6. Mix all salad ingredients with the dressing, cover with cling film and chill for 1 hour

Note:

• For best results pasta and chickpea should be still warm when mixed with the dressing

Fresh fruit cheese cake - With yogurt

" Here's a perfect recipe for all cheesecake lovers.It's healthy, with easily available ingredients and no raw egg's. Have been making this one for over 20 years, made almost 6 of them for a special family occasion.They are light, flavorful and as guilt free as cheese cakes can be..."

Servings - 8- 10

Ingredients:

 Base

• 200 gms digestive biscuit
• 50 gms melted butter
• 1 tsp rind of lemon/lime

 Filling

• 400 gms yogurt regular ( or 1 cup thick yogurt)
• 200 gms low fat or single cream
• 3/4 cup powdered sugar
• 200 gms strawberries(mangoes or any other fresh fruit you may want to use)
• 1 tsp vanilla (pod/paste/essence)
• 1 tbsp gelatin
• 4 tbsp water
• 1 tsp lime /lemon juice

Method:

Base

1. Butter a spring-foam pan or a pie dish which has a diameter of 10 inches
2. Crush biscuits coarsely
3. Mix with melted butter and rind
4. Layer the dish with biscuits at the bottom and the sides, pressing firmly (use a flat bottom glass or bowl to help press down as firmly as possible)
5. Refrigerate biscuit base for 1/2 hour

  Filling

1.  Hang regular yogurt in a muslin cloth for 2 hours to remove excess water, balance thick yogurt should amount to 1 cup OR use 1 cup of thick yogurt
2. Soak the gelatin in warm water for 15 minutes, and warm over simmering water till translucent (gelatin bowl should not be touching the water. OR prepare the gelatin as per box instructions
3. Puree the strawberries, leaving 3 whole for decorating purposes
4. In a bowl mix all the filling ingredients - yogurt, cream,strawberry puree, sugar, vanilla, lime,gelatin and beat till smooth
5. Pour the mixture over the biscuit base, wrap with clingfilm and chill overnight
6. Decorate with sliced strawberries and ENJOY

Note:

• Any fresh fruit can be used instead of the strawberries, mangoes work just great
• For a plain lemon cheesecake, remove the fruit adding the juice of one full lime
• Each serving has only 1 tsp butter + 1 tbsp cream as the guilty ingredients 

Spicy Fried Fish

"This is an authentic  Konkan style ( Sea-side belt of Maharashtra/ Goa in India)  fried fish recipe, which while it sounds spicy, it uses chilies more for color than spice, and you could use as much of the spice paste as you think you can handle. My kids just love this one ..."

Serves : 4

Ingredients:

• Spice paste
• 50 grams dried red chilly(kashmiri or any other chili - high on color-low on spice)
• 20 grams (1 1/2 tbsp) ginger and garlic paste
• 2 tbsp white vinegar
• 2 tsp cumin seeds
• 1 tsp salt (or to taste)
• 4 palm size pomfret fish (around 200 grams each - whole with shallow cuts on both sides ) 
• 6 tbsp semolina
• 1 lime

Method:

Spice paste

1. Soak the dried red chilies for 10 minutes in 4 tbsp of water
2. Make a paste of all the 5 spice paste ingredients along with the chilly water (add more water if needed to make a thick paste)
3. Use 1 heaped tbsp of spice paste to marinate each pomfret fish, making sure the paste is rubbed in well into all the shallow cuts
4. Coat the fish in semolina, and leave for at least 10 minutes outside or upto 2 hours in the refrigerator.
5. Shallow fry till golden and crisp and eat immediately after sprinkling some lime juice 

Tip:

• The spice paste ingredients make enough to fill a 200 ml bottle and can be refrigerated against further use
• 1 tbsp of spice paste can be used to marinate between 100 and 200 grams of fish as per taste
• Instead of whole pomfret fish, you could use any other firm white fish - whole or fillets

Cottage Cheese pie

"This is a simple vegetarian  variation on the Shepard's pie, which my mom and aunt came up with and is a much loved family  favorite for the last 40 years. Plan it as a hearty vegetarian side dish or a vegetarian main course served with a fresh salad and crusty bread "

Serves 4 people 

Ingredients:

Cottage cheese mixture

• 250 grams cottage cheese ( chopped in 1/2 inch cubes)
• 3 cloves garlic (diced finely)
• 2 medium onions (diced finely)
• 3 tomatoes (chopped finely)
• 1 capsicum(chopped finely)
• 2 tbsp tomato ketchup
• 1/2 tsp garam masala 
• Salt to taste

Mashed potato mix

• 300 grams potato 
• 1 tbsp butter
• 3 - 5 tbsp milk
• salt and pepper to taste

Method:

1. In 1 tbsp oil stir fry garlic and onions till just translucent
2. Add capsicum and stir fry for 1 minute, then add the chopped tomatoes, the ketchup and salt,cook them for a couple of minutes till tomatoes are softened
3. Add the cottage cheese, the garam masala and cook it for 2 minutes till it is all incorporated
4. Layer the cottage cheese mixture in the bottom of a baking dish ( square  7 inch)
5. Make mashed potatoes with all the ingredients
6. Layer the mashed potato mix on top of the cottage cheese mix, such that there should be 2/3rd of cottage cheese topped with 1/3rd of mashed potato mix
7. Bake in pre-heated oven (180 deg C) for half an hour till you get a nice brown crust

Tip:

• The pie can be pre-prepared till step no 6 and covered with cling film and refrigerated till bake time
• All vegetables should be stir-fried rather quickly so they retain a bite