Arabian Night - An All Mediterranean Dinner

The Mediterranean dinner menu consisted of:

Appetizer :: Hummus 

A creamy chickpea dip served with crispy Pita bread or nachos

Entree :: Chicken Shawarma

Pita bread filled with grilled chicken, grilled eggplant, garlic based sauce, pickled vegetables like cucumber, gherkins, (fresh tomatoes and lettuce- optional)

Side Dish 1 ::  Mutabbal (Baba Ghanoush)

A roasted eggplant based garlic infused creamy dip

Side Dish 2 :: Tzatziki 

Cucumber, yogurt dip infused with lemon zest

Dessert :: Baklava 

A rich, pastry made of layers of phyllo filled with chopped nuts and sweetened with syrup 

Wine :: Sherry - Palo Cortado 

This aperitif compliments olives, nuts, meatballs

Post Dinner :: Darjeeling  Tea and a Majid Majidi movie

Relaxing tea with an uplifting movie :)

Other options:

*Add crispy nachos with the hummus 

or 

Eat hummus with vegetable sticks (healthier option) 

**Cut leftover phyllo sheets from baklava in squares, big enough to cover the cups of the muffin tray. Make several such cups by placing a layer of 2-3 phyllo sheets and gently pressing them to take shape of the cup. Now bake this at 350 F till it becomes crisp and golden brown. Fill with dips of your choice, like hummus, mutabbal, tzatzik.

Aloo Matar Paneer (Cottage Cheese with Potatoes & Green Peas)

Have you ever wondered, if you were cooking something nice for a vegetarian guest and wanted to play safe, what would be on top of your list – Aloo Gobhi, Aloo Matar, Paneer Matar, Gobhi Matar. And yeah, you could have gravy or a dry masala as a variation. So when there is a 99% chance that a vegetarian would be treated to one of these, it becomes a must for this blog to have the basic recipe which can be altered here and there to make more varieties.

This is my mom's recipe and that basically means, spices will be few and focus would be on retaining the taste of the vegetables and paneer.

Serve this with Paratha (flaky crispy flat Indian bread) and Boondi Raita for a simple yet nice dinner! Yes, it's possible even on a Wednesday night! 

You need:

Paneer/ Cottage cheese – 300 Grams

Boiled Potatoes – 2 medium size

Sweet green peas – ½ Cup

Onion – 1.5 Large (roughly chopped in big chunks)

Ginger – 1 inch (grated)

Garlic – 4-5 cloves (grated)

Cumin seeds – ½ tsp

Cinnamon stick – 1 no.

Green cardamom – 2

Black cardamom – 1

Bay leaf – 1

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Tomatoes – 1 Large (roughly chopped)

Garam Masala – ½ tsp

Red chili powder – ½ tsp

Oil – 2 Tbsp

Fresh green coriander/ Cilantro – Lots and lots )

1. In a non stick pan fry Paneer cubes in 1 tsp of oil till they become golden brown from almost all sides. Do this on medium high heat so that the paneer remains succulent from inside as it gets a little crisp on the outside. Transfer to another dish.
2. In the same pan heat the remaining oil.
3. Add cumin seeds, bay leaf, cinnamon, green cardamom, black cardamom. Fry on low heat for about 30 sec or till it oil gets infused with all the spices.
4. Tip in ginger, garlic and onions. Immediately add some salt. This helps in sweating the onions and this avoids oil from getting soaked in.
5. Once translucent in color, add turmeric, red chili and coriander powder. Fry for 1-2 min.
6. Now add chopped tomatoes and cook till the tomatoes become a little pulpy.
7. Add garam masala and fry for 3-4 min till all the raw taste of masala is gone. Add a couple of tablespoon of water if the masala starts sticking to the bottom.
8. Now add roughly chopped boiled potatoes and green peas. Give it a good mix. Cover and cook till peas are cooked from inside and potatoes have soaked in some flavors from the masala.
9. Now add the paneer and gently mix to evenly coat all the masala.
10. Spread chopped coriander on top and switch off the heat. Let it stay with the lid on for 4-5 min. Loads of coriander is an integral part of this preparation.
11. Mix well before serving.

*Adding salt as soon as you add the onions is a good technique to stop the oil from getting soaked in onion and other vegetables. You will end up using much less oil, though the curry will still look nice and rich.

** If you want to make this with cauliflower, pan fry the florets in a non stick pan till they become golden brown from outside. Then cover and cook for 3-4 min, so that they are also cooked well from inside. Add the florets along with the potatoes and green peas.
***Poori (deep fried flat Indian bread) along with this veggie tastes heavenly!!

Malaysian Chicken Curry (Nyonya Style)

This is a typical Nyonya (also called nonya) preparation. Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used in Malaysian and Indonesian cuisine. The food is tangy, aromatic, spicy and herbal.

Personally for me, its a perfect mix of Indian spices in a curry (like cinnamon, start anise) with Thai herbs (lemon grass, kaffir lime leaves). When you take the first bite, you will realize that all the herbs and spices lend a special taste to the curry as they blend in but at the same time hold on to their unique flavors as they unfold slowly, one after another.

Give it a try, as this Malaysian curry will take you by surprise. Tastes best with jasmine rice made with a little bit of coconut milk. Add Vietnamese Summer Roll with a peanutty dipping sauce as an appetizer and bingo! You have a perfect Asian dinner ready!

You need:

For the Chicken Curry

Paste:

Garlic cloves – 4-5 (peeled and roughly chopped)

Long red chilies - 4-5 (trimmed, deseeded and roughly chopped)

Lemon grass – 3 stalks (trimmed, outer leaves removed and thinly sliced)

Galangal - 5cm piece (or fresh root ginger, peeled and chopped)

Large shallots - 4 (peeled and chopped)

Ground turmeric – 1 tsp

Vegetable oil – 2-3 Tbsp

Curry:

Boneless chicken – 300 grams (thigh pieces cut into bite size cubes)

Vegetable oil – 2 Tbsp

Onions – 2 medium size (thinly sliced)

Salt – ½ tsp

Freshly ground black pepper – ½ tsp

Kaffir lime leaves – 4 nos.

Cinnamon stick – 1 no.

Star anise - 1

Coconut milk/ cream – 200 ml (try using a Thai brand which is thick)

Palm sugar (or soft brown sugar) – 1 tsp

Light soy sauce – 2 Tbsp

Fish sauce – 2 Tbsp

Long green beans - ½ cup trimmed and cut into 5cm lengths

Coriander leaves/Cilantro - Roughly torn

For the Coconut Rice:

Jasmine Rice/ Thai fragrant or other long grain rice – 300 grams

Coconut milk – 200 ml

Water – 200 ml

Fresh ginger, peeled - 5cm piece

Pinch of sea salt

1. First make the curry paste: Put the garlic, chilies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
2. Cut the chicken into bite-sized pieces. Season with salt and pepper. Keep aside.
3. Heat oil in a large heavy-based pan or a wok.
4. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.
5. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
6. Add chicken to the pan and stir to coat them in the spice paste.
7. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
8. Reduce the heat to a simmer and cook gently for 12-15 min or until the chicken is tender.
9. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning.
10. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender.
11. Scatter the coriander leaves over the curry and serve with the coconut rice.

For the coconut rice:

1. Rinse the grains in cold water to get rid of any excess starch.
2. Drain and tip into a heavy-based pan.
3. Add the coconut milk, ginger, water and salt. Stir well and bring to the boil.
4. Then reduce the heat to a simmer.
5. Cover and gently simmer for 10 minutes.
6. Keep the lid on, remove the pan from heat. Let it stay as is for 5-10 minutes.
7. Fluff the rice with a fork and serve while it is still hot.

Super Salmon !!

There is nothing like a nice unadulterated taste of salmon seasoned with just a little salt pepper and lemon juice! 

Last night I made Salmon, stir fry vegetables on the side and some nice Focaccia  served with an olive oil + garlic dip. And this makes for a nice romantic dinner for two when served with Pinot Noir and some jazz playing in the background!

You need:

Salmon steak/ fillet – 2 nos.

Salt – to taste

Pepper – to taste 

Lemon juice – 1 tsp

Extra virgin olive oil – 1 Tbsp

Lemon wedges – 2

Vegetables – Anything of your choice like carrots, beans, snow peas, broccoli, cauliflowers, cherry tomatoes etc. 

1. Sprinkle a pinch of salt, pepper and a lemon juice on both sides of the salmon steaks and let it soak in the flavor for 10-15 min. Don't keep it for more than 15 min as the salt and lemon juice will start cooking the fish and it will not be as juicy.
2. Once ready, heat oil in a heavy bottom non-stick pan. 
3. Gently place the salmon steaks on the pan. Grill for 2 min each side, without covering.  
4. Remove immediately. 
5. In the same pan, with the remaining oil, pan fry the vegetable on a high heat. Just sprinkle salt and pepper. 
6. Serve the salmon and vegetables with a lemon wedge. You can also serve it with any dip of your choice. I prefer making mine, by mixing 2 Tbsp extra virgin olive oil, 1 grated garlic, dried/ fresh oregano and basil.

*You can also pair the salmon with oven roasted vegetables if you wish to.

Dinner from 'God's Own Country – Kerala'

The Kerala cuisine dinner menu consisted of:

Beverage :: Thenga Neer

Chilled tender coconut water

Appetizer :: Fish Fry

Pan fried Pomfret in spicy marinade

Entree' 1:: Vegetable Stew with Appams and Mutta-Appams

A mild vegetable stew made with coconut milk, whole spices and served with Plain Hoppers and Egg Hoppers

Entree' 2 :: Mutta Roast served with Kerala Paratha

Boiled eggs in spicy and tangy masala served with pan fried fluffy, layered Indian bread.

Dessert :: Semiyan Payasam

Pudding made with thin vermicelli, cream and sugar

(Did not make this for dinner last night but I do love this for dessert)

A Tangy ...Chinese dinner Combo

Often when I tell my friends about some recipe which is quick and easy to make, they come back complaining that it took a lot of time chopping the veggies.My dear friends...love your knife and use it smartly.Perhaps i will cover that topic some other time.Right now ..back to the tangy dinner!

So the dinner consists of steamed rice with orange-lemon chicken and vegetables in a tangy sauce.

Orange-Lemon Chicken
All you need is: Boneless chicken cut into thin strips about 200 grams.
Minced garlic about 1 Tbsp (can increase or decrease depending on your garlic quotient)
Fresh young ginger cut into thin slices (again as per your taste, i add around 6-7)
Orange juice about a cup
Orange zest about 1 Tsp
Lemon zest about 1 Tsp (please note its lemon and not lime)
Lime juice about 1 Tbsp (can increase/decrease depending now sour the orange is)
1 Tsp sugar
1 Tbsp light soya sauce
Salt to taste
Corn starch (about 1Tsp should be enough to thicken the sauce)
Dried red chilies
Spring onion (green part only)
Heat oil in a wok. Add the ginger garlic and red chilies. When the garlic gives a good aroma add the chicken and cook it on high till the pink color disappears.Now add all the other ingredients but for the corn starch.When the chicken is almost done add the corn starch dissolved in water and cook for further 1-2 minutes add the spring onion just before serving.

Vegetables in Tangy Sauce

For this you need:
Veggies of your choice chopped into big chunks(i use beans,carrots,capsicum,aubergine,shallots)
3 Tbsp tomato puree
1 Tbsp soy sauce
1Tbsp vinegar
dried red chilies
1Tbsp honey
corn starch
salt to taste
Ginger
Garlic

Heat oil in a wok. Add ginger garlic paste followed by the shallot petals cut into squarish shapes. when they become crisp add beans and cook for 1-2 minutes on high. Now add all the other veggies and cook briefly. Don't overcook them as they become gooey and don't taste that good. now add all the other ingredients leaving only the corn starch. When almost done add the corn starch dissolved in water. Cook for another 2-3 minutes and piping hot.

Steamed Rice

Most simple to make yet difficult to make it "perfect" is the steamed white rice. Everyone has their favorite way of doing it. Mine is as follows:
Basmati Rice 1 cup
1 3/4 cup water

Wash the rice atleast 4-5 times to clean and remove all the starch that makes it sticky. Now soak the rice in water for about 30 min. You will see the rice becomes a little brittle and pearl white in color. Now drain the water and add 1 3/4 cups of water and let the rice cook . You can also add a little salt . This steaming hot rice is perfect with just about anything!!

Veg - sweet & sour + fried rice

Serves two.

Ingredients for the sauce:

1/3 cup white vinegar
1/6 cup sugar
1 tbsp tomato ketchup
1/2 tbsp Worcestershire sauce
1/8 tsp salt
1/8 tsp MSG - (Monosodium Glutamate / Ajinomoto)

Stir fry chopped ginger, garlic and onion till translucent.
Add the vegetables that you want and stir fry on high heat till vegetables are crunchy (80% cooked)
Mix all the above in a bowl and pour into the fry pan.
Bring to boil while stirring.

To thicken sauce, you can add cornflour.

For the fried rice:
Cook rice so that grains stay separated.
Heat oil, add dried red chillies, ginger and garlic and finely chopped onions and sautee till golden brown.
Add soy sauce, salt and ground pepper.
Add rice and cook for a further 2 minutes.

Optional - scrambled eggs added to the fried rice for eggie lovers !

Just before serving, add some chopped green spring onions.

Thai - Chicken green curry + rice

Try this for an authentic thai taste !


> marinate chicken using bashed up lemon grass+lime leaves+ginger+garlic to get coarse paste (Chicken should be bite sized)


> Heat a little oil.Add the marinated chicken and saute' the chicken pieces for 2-3 minutes.add the green curry paste and saute' again for 1-2 minutes.Now add shrimp paste,fish sauce,palm sugar, 2-3 kaffir lime leaves.Add the coconut milk to this.Cover and cook till the chicken is thoroughly cooked.Serve hot with sticky rice.


For the Green Curry Paste
green birdseye chilli( small green chillies available in local indian market
5 cloves garlic
1 Tbsp Lemon Grass( take the tender portion obtained after peeling out the dry layers)
1 Tbsp roasted groud coriander seeds
1 Tbsp galangal (ginger can be used instead of galangal however try to use galangal for authentic taste)
1 Tsp roasted cumin seeds
1 Tsp chopped coriander roots (clean nicely) ,use white stem portion if root is not available
4-5 nos. Kaffir Lime leaves 
1/2 Tsp Zest of kaffir lime(ordinary lime will do)
5 white pepper corn


Make a fine paste of the above ingredients.


*Number of Green chillies can be used depending on how hot you like the curry.Also keep in mind the coconut milk will make the curry mild.
**For those who dont want to use full fat coconut milk,lite coconut milk or cholestrol free or fat free coconut milk.
***Shrimp paste and fish sause can be skipped for vegetarians. However this does slightly change the taste.
****This paste can be stored upto a months duration.
*****Remove the residue of the marinade frm the chicken when it is sauted for the in the first step.Then add the green curry paste.

Ratatouille with Persillade

* pic shows ratatouille persillade with egg fried rice.

For the Ratatouille
> Fry sliced onions till golden brown
> Dice potatoes, aubergines, zuchhini into small cubes and fry on simmer on a pan with olive oil adding one after another so that each one is cooked properly.
> Add green peas by the time the veggies are almost done.
> Sprinkle Salt and Pepper to taste




For the Persillade
> Chop parseley and garlic fine and fry with onions.
> After 3-4 mins, add squeezed fresh lime extract to taste.
> Add hot water (or chicken stock) to get desired consistency


Serving
> Pour persillade over the Ratatouille
> Gently press and puncture a half boiled egg on top.
> Serve with risotto or plain steamed rice

Middle Eastern Meatballs with Moutabel

For a taste of the Middle East try this wonderfully simple recipe, a great combination of flavours and textures
Servings: 4-6
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 35 minutes




Ingredients
500g lean minced lamb/chicken
1 onion, roughly chopped
1 garlic clove, peeled crushed
a handful of Coriander, chopped
2 tsp ground cumin
1 tsp ground allspice
2 tsp Salt
a pinch of cayenne
50g Pine kernels, chopped
Olive oil, for frying
green salad, to serve
warm flat bread (such as pitta), to serve


For the smoky aubergine puree:
1 aubergine
1 garlic clove, peeled
a pinch of salt
juice of half a lemon
1 tbsp thick creamy yoghurt
2 tbsp Olive oil
a pinch of cayenne pepper


For the minted yoghurt:
a handful of fresh mint, finely chopped
120ml thick creamy yoghurt




Method1. First prepare the aubergine puree. Pierce the aubergine in a few places with the point of a knife, then directly place it over a flame until the skin is thoroughly blackened and blistered and the flesh feels soft, around 10 minutes. Set aside to cool


2. Mash the garlic to a paste with a good pinch of salt and with the blade of a flat knife. When the aubergine has cooled enough to handle, peel off the charred skin and squeeze out as much moisture as possible from the flesh.


3. Work the aubergine to a puree either in a blender, food processor or by chopping it or mashing it with a potato masher.


4. Beat in the garlic paste, lemon juice and yoghurt a little at a time. Season with cayenne pepper and set aside.


5. Make the minted yoghurt by stirring the chopped mint into the yoghurt.


6. To make the meatballs, mix together the mince, onion, garlic, coriander, cumin, allspice, salt and cayenne. Work until soft and paste-like with your hands. With wet hands divide the mixture into 24 pieces and roll into walnut sized balls.


7. Heat the olive oil in a large, heavy-based frying pan over a medium heat. Fry the meatballs in small batches for about 5 mins, turning often so they are crisp and browned all over, but still moist and juicy inside.


8. Drain well on kitchen paper and keep warm until all the meatballs have been fried.


9. Serve the meatballs hot with a few spoonfuls of minted yoghurt, smoked aubergine puree, a simple green salad and warm flat bread.

Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes

Bistro Classics - Chicken with mustard vinaigrette and garlic potatoes



A golden pan fried (or roasted if you will) chicken is at the heart of every bistro menu. Buy the best possible chicken and rest it well after cooking for a really tender result. Grainy mustard vinaigrette and succulent pan fried chicken, with a variation of garlic potatoes and green peas. Here goes..!

For the Chicken
Chicken Leg (or Breast) big portion (150 gm)
Butter or Olive Oil
1 tsp dried oregano

For the Mustard vinaigrette
1 tbs extra virgin olive oil
1 tbs vegetable oil
1/2 tbs red wine vinegar
1 tbs dry white wine
1/2 tbs wholeseed mustard
1/2 tsp Dijon mustard

For the garlic Potatoes
1 medium sized potato sliced into thick slices
Some green peas
4 Cherry Tomatoes
2 cloves garlic
Olive Oil to fry

> Pat the chicken dry inside an dout with paper towel. Rub all over with a little butter or olive oil, then scatter with dried oregano. On a heavy based pan with generous amount of olive oil, cook in medium-low heat, turning sides till chicken is crisp and golden on the outside and succulent in the inside.

> Meanwhile, whisk the vinaigrette ingredients together in a large bowl, then season with salt and freshly ground black pepper.

> Boil potato slices in salted water. Flatten garlic cloves with the flat side of the knife. On medium-low heat, fry the potatoes, garlic till potatoes are brown. Add fresh green peas and cherry tomatoes and fry for 2 minutes more.

> To serve chicken, slice across to make 3 or 4 pieces. Toss chicken pieces lightly in the vinaigrette and arrange on warm dinner plates. Serve the garlic potatoes on the side. Pour remaining dressing on potatoes and chicken to end it.


Dont forget your table etiquettes.
Burping after dinner is not recommended. Mint based mouthwash is.

:)

Pan Fried Chicken+Gavroche Potatoes+Caramelised Onions

Pan Fried Chicken with Gavroche Potatoes and Caramelised Onions


For a truly luxurious meat dish, try this flavourful combination of chicken, potato, caramelised onions and a rich Wine sauce
Servings: 1

Ingredients
Main:
1 potato, sliced across into disks
100 g Butter for frying
3 Shallots, roughly chopped
3 button mushrooms, roughly chopped
150ml White wine (Preferably Madeira, cd use any other as per taste)
500ml chicken stock
25g caster sugar
Few Petals of silver skin onions, peeled
1 large chicken breast
salt and fresh ground black pepper
50g green beans, topped, tailed and sliced across



Method
1. Heat 75g of butter in an frying pan. Add in the potato slices and cook briskly until the potato slices are golden-brown underneath. Invert the potato slices and cook both sides till brown. Cook potato to make it tender in microwave for 12-15 mins/oven (Or use pre-boiled potatoes)

2. Meanwhile, heat 15g butter in a frying pan. Add the chopped shallot and mushrooms and cook briskly, stirring often, for 5 minutes. Add the white iwne and cook briskly until reduced by two-thirds. Add the chicken stock and reduce by a further two-thirds. Bring to desired consistency.

4. Heat the caster sugar in a small heavy-based frying pan until it begins to caramelise, turning golden-brown. Mix in 5g butter and the chicken stock. Add the onions and toss them in the caramel mixture until well-coated. Set aside and keep warm.

5. Marinate chicken with Olive oil and fresh herbs (Rosemary, Thyme and Oregano).Heat 15g butter in a frying pan. Fry the chicken breast in the butter until cooked to taste, seasoning with salt and freshly ground pepper.

6. Bring a small pan of salted water to the boil. Add in the green beans and cook briskly for 2 minutes. Drain. Heat 5g butter in the pan. Add the beans to the butter, coating well, and season with freshly ground pepper.

7. To assemble the dish, place the potato slices in the middle of a serving plate. Place the onions tightly against the potato. Scatter the beans over the onions. Slice the chicken breast in two and sit on top of the potato. Pour over the sauce and serve.

Continental Dinner Plan

..::Starter::..
Start with bite-sized crunchy nachos with coleslaw Dollop, acompanied by a drink (See Drinks Plan at the end)
Or
Ready Made Spring Rolls (to be fried)

..::Main Course::..
Traditional Pasta with Roast Potatoes and Cherry Tomatoes
Crunchy Veggie Djonnaise
Pot-Zu-Pop

..::Dessert::..
End with a simple Caramel Custard with Seasonal Fresh Fruits / Fruit Cake

..::Drinks::..
Plan A:Bllody(or Virgin) Mary & Screwdriver
Plan B:Sparkling Grape Juice (Non Alcoholic)Assorted Vodka/Rum/Whisky (Dont Forget the Soda/Cola/Juice to go with it !)

::Recipe Details::

Crunchy Nacho with Coleslaw Dollop:
> Finely shred Cabbage , Onion and Carrot , mix it with Mayonnaise (or Thousand Island Dressing) and ColesLaw is ready.
> Coleslaw shd be served cool. Store in refrigerator and take out minutes before arranging starter.
> Take a sinlge unbroken Nacho chip (triangular), put a dollop of coleslaw on it and arrange as many such pieces you want on a tray.
> Lay out on table for guests to pick
Ready Made Spring Rolls:
> Pick up locally available ready made spring rolls from supermarket
> Fry them, serve on a platter/tray with Chutney (or ChiliSauce/ Ketchup)

Traditional Pasta with Roast Potatoes and Cherry Tomatoes:
Ingredients:
- Pasta Sauce
- Potato
- Cherry Tomatoes
- Cheese (to sprinkle on top)
> Cook Pasta as per packet instructions and keep it aside.
> Gently sautee cherry tomatoes in olive oil for 2 minutes on medium flame (to get a crispy outer layer, yet firm inside)
> Dice Potatoes into bite-sized cubes (roughly size of cherry tomatoes), toss in olive oil and roast in oven till crisp golden brown from outside.
> Make pasta sauce as per package instruction.
> Mix pasta, cherry tomatoes and potatoes and cook for a minute just before serving. Sprinkle cheese on top before serving
Tip: Only the last step of mixing and heating needs to be done just before serving so as to serve the pasta hot and retain crispness of potatoes. All other steps can be completed in advance.

Pot-Zu-Pop:
Ingredients:
- Indian zucchini (Torai) piled and sliced into small square pieces
- Potato boiled and sliced into small square pieces
- 3 tb spoon of poppy seeds (For 2 persons, Extrapolate accordingly)
- Cumin seeds
- Green Chillies
- Turmeric powder
- Oil for frying
- Salt to taste

> Make a smooth paste of poppy seed with water (may be using mixer or grinder).
> Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter.
> Add green chillies and the poppy seed paste. Fry them and then add turmeric and fry for 5 mts.
> Add zuchini and little water, salt and cook until zuchini and potato is cooked properly
Serve aside the pasta.

Crunchy Veggie Djonnaise:

For the Veggie
- Asparagus (Alternatively French Beans)
- Broccoli
- Green Peas
- Paneer Chunks
- Hard Boiled Eggs
- Plain Flour
- Salt and Pepper to taste
For the Djonnaise Sauce
- Approx 1 cup: Vegetable Stock - (Quantity is as needed depending on consistency of sauce required)
- 1/4 cup White Wine
- 1/4 cup Cream
- 1 big onion - Finely chopped
- 1 tbsp Dijon Mustard
- Plain Flour
- Tarragon
- Parsley
- 1 tbsp Olive Oil
Prepare the Crunchy Veggie
> After cutting veggies and egg as desired, lightly sprinkle with flour to ensure crisp exterior.> Sprinkle salt and pepper on veggies
> Heat olive oil and butter in a pan and stir fry the vegetables till golden brown and cooked. This should be ready in not more than 8 minutes.
Prepare the Djonnaise
> Coat the finely chopped onion with the remaining flour.
> In the leftover olive oil and butter used in steps above, stir fry the onions till golden brown.
> Add the Vegetable Stock, White Wine and cream and bring to a boil. Simmer cook for 2 mins after boiling starts.
> Add Tarragon and cook for 1 minute.
> Check consistency desired. Simmer more (or Add more vegetable stock if you want it lighter) if required.
> Add the Dijon mustard and cook for 1 min.

Lay the veggies on a plate and drip the sauce all over it.

Dessert: Caramel Custard with Seasonal Fresh Fruits / Fruit Cake:

> Make Custard according to normal procedure using Sugar-Free
> Cook till the consistency is almost like glue (e.g. like 'leyi').
> Grease a mould and pour the custard in it. Refrigerate till it sets.
> Before serving, gently take the custard out of the mould and serve.
> Serve with cut seasonal fruits by the side (or Fruit Cake).


Eat, Drink and be Merry !!