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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

Started as an experiment and salad turned out absolutely fantastic...I will say please give it a try...this recipe serves 2... 1 Cup Boiled Pasta (I used elbow, any other shape can be used) 2 Medium Boiled Potatoes (diced into cubes) 5-6 Tbsp. Olives (sliced- mix of black and green olives) 2 Tbsp. Sundried tomatoes (cut into strips) 1/2 Tsp. Tobasco Sauce 3/4 Tsp. Olive Oil Pinch of chilli flakes 1/2 pinch of Oregano seasoning 1 Tbsp. Honey-Mustard Dressing (low fat) 1 Cup Mixed Salad leaves (roughly chopped) Method is very easy.Simply mix all the ingredients together, except salad leaves. Refrigerate it for 10-15 mins., so that all the flavours get infused with each other. Seve it cold on bed of salad leaves.