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This recipe again is a result of my experimentation. I'm not an aubergine fan so I keep looking for ways to make it tastier.So, here it is: Ingredients: 1              Medium sized Aubergine (200-250 gms) 1 tsp.       Mustard seeds(black-coarsely grounded) 1 tsp        Saunf (fennel) (coarsely grounded) 1/2 tsp.    Jeera powder 1/2 tsp.    Chaat Masala 1 tsp.       Turmeric 1 1/2 tsp. Corainder powder 1 1/2 tsp. Salt 1/2 tsp.    Red chilli powder 1/2 tsp.    Dry mango powder 2 tbsp.     Olive oil/mustard oil Juice of half a lemon/lime and green coriander leaves for garnishing. Method: 1. Mix together all the spices, oil in a shallow bowl. 2. Wash the aubergine and cut round slices of about 1 cm thickness. 3. Spread some spice mix on each side of the slices. 4. Put them on a hot grill pan. Can also be cooked in a normal non-stick pan. Keep the flame on med. high. 5. Turn the slices after 2 mins. let it cook and turn again after 2 mins. Keep repeating

Adapted from Nita Mehta's Paneer Makhani Serves 2-3 200 Gms    Paneer (cut into cubes) 3 Large      Tomatoes (300 gms)- Halved 1/2 "           piece Ginger -chopped 1 Tbsp.      Ghee 1/2 Tsp      Garam Masala 1/2 Tsp.     Red Chilli Powder 2               Green Cardamom - powdered 1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste 1 Tsp.   Kasoori Methi (dried fenugreek leaves) 1 Tsp.        Sugar 1 1/2 Tsp.  Salt (or to taste) 100 ml       Milk (or 2-3 Tbsp. cream) Method: 1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins. 2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes. 3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins. 4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins. 5. Add Paneer and milk (or cream). Cover it and

Ingredients: 1 green chilli- sliced 1 tsp. juliennes of  ginger 1 small red capsicum- diced 1 small yellow capsicum- diced 1 small green capsicum- diced 1 pack (200 gms) Button mushrooms- cut in halves 100 gms. zucchini- diced 1 medium onion - diced 1 tbsp. oil to cook Salt & black pepper powder to taste. Method: 1. Heat oil in a wok/kadhai. Add ginger and green chilli. Saute on high flame for a minute. 2. Add onion and Zucchini. Saute till golden/light brown in colour. Takes about 4-5 minutes. 3. Add mushrooms and saute till they are golden in colour, for about 7-8 minutes. 4. Add capsicums and season the dish with salt and pepper. Saute for 3-4 minutes, till the capsicums become tender but should not be mushy. Serve hot as starters....salad...or side dish. PS: Variations: 1. Zucchini can be replaced with babycorns. Might take a little longer to cook.         2. Sliced Garlic can be added.         3. Mushrooms can be replaced by cubes of cottage

A basic chicken stock recipe that can be used to make soups or other dishes. 400 gms Chicken pieces (very small and boney pieces can be used) 1 litre Water 1 medium Carrot (roughly chopped) 1 small Onion (roughly chopped) 7-8 Garlic cloves 2 inch Freshroot ginger 3-4 Black peppercorns 1 Bay leaf 1/2 Tsp. Salt 1. Wash and put all the ingredients together in a pressure cooker. Let a whistle come on full flame and then simmer it for 1/2 hour. 2. After half an hour, let it cool and then strain. Delicious chicken stock is ready :) PS: 250 gms of chicken makes 400 ml. stock)

Ingredients: (Serves 2) 1 Maggi Magic Cube (crumbled) 3/4 Cup Mixed vegetables( carrots, beans, cauliflower)- diced 1/4 Cup Shredded cabbage 1 Tbsp. Oil 1/2 Cup Boiled and shredded chicken- if you want to skip this, its okay as the soup still tastes great! 2 nos. Chopped green chillies 400 Ml. Chicken stock 1/2 Cup Boiled Noodles (boil them around 80%, otherwise they will be overcooked) Salt and Vinegar to taste.( Remember you might have some salt in your stock) Method: 1. Heat oil in a pan/wok/kadhai. Stir fry the vegetables on high flame for 2-3 mins. Add green chillies, cabbage and saute it for a minute. 2. Add the chicken stock, magic cube, salt and Chicken (if using it) and bring to boil. Simmer it for 2-3 mins. 3. Add noodles. Bring to boil again. 4. Serving suggestion: you can add some dark soya sauce and vinegar to taste. Serve hot.

A refreshing salad with Apple and pineapple being the fruits of the season....this recipe serves 2.. Salad Ingredients: 1 1/2 Cup of pineapple- diced 1 medium apple- diced (a few drops of lemon can be mixed to prevent it from browning) 1 small cucumber- peeled & diced 2 medium boiled potatoes- diced For salad dressing and seasoning: 1/3 cup (around 75 ml) Mayonnaise ( I used light mayo) 1 Tbsp. grated cheddar cheese 1 Piri-piri chilli- chopped (as a substitute a pinch of red chilli flakes can be used) 1 tsp celery-chopped (optional) Mix up all the ingredients, season it and serve cold. For corn on the cob: Ingredients: 1 sweet corn whole- peeled (husk removed) 1/2 tsp. Sugar 1/2 tsp. Butter 1/2 tsp. grated cheese Chilli Flakes to taste 1. Take a big pan, large enough for the whole corn cob with enough water so that it submerge completely. Bring the water to boil, add 1/2 tsp. sugar. When on boil, put the corn and cover it with a lid. Boil for 5 minutes on medium flame. After 5 mi