Lamb kebabs

Serves 4
You'll need 12 fresh rosemary sprigs

• 600g lamb leg steaks
• 1 lemon, rind finely grated, juiced
• 1 tablespoon honey
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 700g orange sweet potato, peeled, cut into 1cm-thick slices
• 70g rocket leaves, trimmed
• lemon wedges, to serve

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Yoghurt crunch

Serves 6

• 90g (1 cup) rolled oats
• 1 tbs light olive oil
• 2 tbs maple syrup
• 60g (1/3 cup) blanched almonds, coarsely chopped
• 45g (1/3 cup) pecans, chopped
• 25g (1/3 cup) chopped dried apples
• 70g (1/3 cup) chopped dried apricots.

1. Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
2. Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
3. Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.

Roast vegetable frittata

Serves 2

• 4 eggs
• 1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
• 2 tbs grated parmesan
• 1/4 cup shredded basil leaves
• Green salad, to serve

1. Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
2. Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frypan under the grill for 3-4 minutes or until golden and puffed.
3. Slice into wedges and serve with a green salad.

Broccoli Aloo aur Paneer ki Subzi

Serves 4

• 1/2 cup shallots (madras onions), peeled
• 1 cup potato cubes
• 1 cup broccoli florets
• 1/2 cup paneer (cottage cheese) strips
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp dry red chilli flakes (paprika)
• 1 tsp oil
• salt to taste
• 6 to 8 cherry tomatoes (optional)

1. Heat the oil, add the ginger-garlic paste and onions and sauté for a few minutes.
2. Add the potato and salt and sauté for another 4 to 5 minutes.
3. Add 2 to 3 tablespoons of water and the broccoli and cook till the potatoes are done.
4. Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.
5. Serve hot.

Easy Cheesy Vegetable Pasta

Serves 4

• 2 cups cooked pasta (penne, macaroni or fusilli)
• 1 onion, sliced
• 1 tbsp chopped celery
• 1/2 cup capsicum, sliced
• 1 cup boiled mixed vegetables
• 3/4 cup milk
• 3 cheese slices ( or 1/2 cup grated processed cheese)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper powder to taste

1. Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, mixed herbs, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Serve hot with toast or garlic bread.

Tips
Approximately 1¼ cups of dried pasta will yield 2 cups of cooked pasta.

Dal and Vegetable Idli

Serves 6

• 1/2 cup toovar (arhar) dal
• 1/4 cup yellow moong dal (split yellow gram)
• 1/2 cup chana dal (split bengal gram)
• 1 cup fenugreek (methi) leaves , chopped
• 2 cups chopped coriander (dhania)
• 1/4 cup boiled and mashed green peas
• 1/4 cup grated coconut
• 3 chopped green chillies
• 1 small onion , chopped
• 1 small carrot , grated
• salt to taste
• 1 tsp oil for greasing

1. Wash and soak the dals together at least 3 hours.
2. Drain and grind to a smooth paste, adding a little water. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.
3. Add water as required to make a thick batter.
4. Pour into greased idli moulds and steam for 10 to 12 minutes till done.
5. Serve hot with coconut chutney.

Dahi Chane ki Subzi

Serves 4

• 1 cup soaked kala chana (brown chick peas)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp mustard seeds ( rai / sarson)
• 2 bayleaves (tejpatta)
• 4 whole dry kashmiri red chillies
• 1/8 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 cup curds (dahi)
• 2 tsp besan (Bengal gram flour)
• 4 tbsp chopped coriander (dhania)
• 1 tbsp oil
• salt to taste

1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander.

Cucumber Curd Rice

Serves 4

• 1 cup steamed rice (chawal) , cooled
• 1 cup curds (dahi)
• 1/2 cup cucumber , washed and chopped (unpeeled)
• 1 cup grated carrot
• 1/4 cup chopped coriander (dhania)
• salt to taste

For The Tempering

• 1 tsp cumin seeds (jeera)
• 1 to 2 green chillies
• 1 tbsp urad dal (split black lentils)
• 1/2 tsp asafoetida (hing)
• 4 to 6 curry leaves (kadi patta)
• 1 tbsp oil

For The Garnish

• dill (shepu / suva bhaji) leaves (optional)

1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.
2. In another pan, heat the oil and add the cumin seeds.
3. When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute.
4. Pour the tempering over the rice and mix well.
5. Serve chilled, garnished with dill leaves if you like.

Baked Spinach Rolls

Serves 6

• 18 large sized spinach (palak) leaves
• 1 3/4 cups white sauce , recipe below
• 3 tbsp grated cooking cheese

For The Filling

• 1 cup paneer (cottagte cheese) cubes
• 1/2 cup boiled yellow corn , crushed
• 2 tbsp chopped onions
• 1 slit green chilli , finely chopped
• 1 tbsp chopped coriander (dhania)
• 1/4 cup white sauce , recipe below
• 1 tbsp butter
• salt to taste

For The White Sauce (makes 2 Cups Approx.)

• 2 tbsp plain flour (maida)
• 1 1/2 cups milk
• 2 tbsp butter
• salt and freshly ground black pepper powderto taste
• oil for greasing

For the white sauce

1. Melt the butter in a sauce pan, add the flour and cook on a slow flame while stirring continuously until froth appears.
2. Add the milk and ½ cup of water gradually and continue stirring till the sauce thickens and no lumps remain.
3. Add the salt and pepper and mix well. Keep aside.

For the filling

1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
2. Add the green chillies and sauté again for ½ a minute.
3. Add the paneer, corn, coriander, white sauce and salt and cook for 2 minutes.
4. Keep aside.
5. Keep the spinach leaves in salted hot water for 5 minutes. Drain completely.
6. Put a little filling on each leaf and roll it up tightly.
7. Spread 1 cup of white sauce on a greased baking tray. Arrange the rolls in the sauce and pour the remaining white sauce on top.
8. Sprinkle cheese over the spinach rolls and bake in a pre-heated oven at 230°c (460°f) for 10 minutes.
9. Serve hot.

Classic Egg Salad

• 3 large eggs 
• 2 Tbsp plain yogurt 
• 1 Tbsp mayonnaise 
• 1 tsp fresh lemon juice 
• ½ tsp Dijon mustard 
• ½ cup quartered cherry tomatoes 
• ½ celery stalk, minced (about ¼ cup) 
• 1 Tbsp minced red onion 
• 2 tsp chopped fresh dill, if desired
• Salt and pepper

1. Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.
2. Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.

Makes 1½ cups (to fill 1 large sandwich)

Baked Potatoes with Broccoli and Red Pepper

• 6 large potatoes, boiled unpeeled
• salt to taste

For the filling

• 1 cup broccoli, finely chopped
• 1 cup red pepper (capsicum), finely chopped
• 3 cloves of garlic (lehsun), finely chopped
• 2 to 3 green chillies, finely chopped
• 4 tbsp fresh cream
• 1 1/2 cups mozzrella cheese or cooking cheese , grated
• 2 tbsp butter
• salt and black pepper (kalimirch) powder to taste

For the filling

1. Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.
2. Add the cream, salt and pepper and sauté for 2 more minutes. Remove from the fire.
3. Add the cheese and mix well.
4. Cut each boiled potato into 2 halves horizontally.
5. Scoop the potato halves, using a spoon so that a depression is created for the filling.
6. Sprinkle each potato half with some salt. Fill the potato halves with the filling mixture and mound it up slightly.
7. Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes or until the cheese melts.

Serve hot.

Tips

1. If the potatoes have been refrigerated after they have been boiled.
2. Then you will have to bake them in the oven for at least 10 to 12 minutes at a lower temperature approx.160°c (320°F) before you will fill them.