Keema Karela

Marinate 250 g of mutton keema with the following for 2-3 hours:

• juice from half a medium lemon
• 1/2 teaspoon of turmeric powder
• 1 tablespoon of chilli powder
• 1 tablespoon of ginger garlic paste
• salt to taste

Ingredients
2 tablespoons of cooking oil
1 medium onion, sliced
1 large karela, sliced
2 tablespoons of coriander powder
1 teaspoon of dry mango powder
1 teaspoon of cumin powder
5-6 medium tomatoes, finely chopped
salt to taste

Method
Heat the oil in a kadai. Add the onions and fry on high heat till they start turning pink. Add the karela and continue to fry on high heat till the karela starts browning. Add the keema with the coriander, dry mango, and cumin powder. Saute till the oil starts leaving the sides. Add the tomatoes and salt to taste. Cook on low heat till it is done.

Pasta - 02

Ingredients
100 g of spaghetti, cooked & drained
1/2 tablespoon of olive oil
1/2 tablespoon of butter
1 small onion, finely chopped
5-7 garlic flakes, minced
10-13 mushrooms, sliced
3 medium tomatoes, skinned and pureed
2 tablespoons of cheese, grated
1 tablespoon of olives, chopped
1/4 cup of mint leaves
Pepper/chilli flakes and salt to taste

Method
Heat up the Olive oil and butter in a skillet. When it is hot reduce heat to low, then add the onion and garlic. Cook till they turn translucent. Add the mushroom with salt and pepper/chilli flakes. Cover and cook till the mushroom is tender. Add the tomato and heat till the sauce starts bubbling. Add the cheese and stir it in till it is mixed with the sauce. Add the spaghetti, mix well. Turn off the heat, then garnish with the olives & mint leaves. 

Potato & Ham soup

Ingredients
a tablespoon of butter
a small onion, finely chopped
1/4 cup of thyme
2 medium potatos, cubed
2 glasses of chicken stock
3 slices of ham, chopped
a glass of milk
2 teaspoons of cornflour
pepper to taste
salt to taste
1/4 cup of parsley

Method
Melt the butter on low heat in the saucepan Add the onion and let it cook till it is translucent. Add the thyme, stir a few times, then add the potato with pepper and salt. When the potato starts cooking, add the chicken stock and let it boil. Once the potato is cooked, add the ham, then add the cornflour and stir till it thickens. Turn the heat back to low. Add the milk and heat the mixture stirring occasionally. Turn off the heat when the first bubble appears. Serve garnished with the parsley.

Note:
I used a finely chopped green chilli along with the potato & cut down on the pepper.

Serving suggestion:
I served the soup with toasted garlic cheese bread. 

Lemon Paprika Chicken

Marinate each chicken breast with the following for at least an hour:

• 1 tablespoon of fresh lemon juice
• 1/2 teaspoon of paprika
• 1/2 teaspoon of fresh thyme
• salt to taste

Shallow fry in olive oil cooking the chicken for 3-5 minutes on each side. Turn off the heat, garnish with lemon juice.

Serve this with mashed potatoes made with yogurt, mint and cilantro leaves, and salt. 

Tomato Basil soup

Ingredients
3-5 medium tomatoes - peeled and pureed
1 chicken stock cube
2 glasses of water
1/2 cup of basil leaves roughly chopped
Italian dried herbs - to taste
Pepper to taste
Salt to taste

Method
Put the water on to boil, and add the chicken stock cube to it. When the water starts boiling, add the tomato puree to this with the dried herbs, pepper, and salt. Let it simmer for a few minutes. Add the basil leaves, cover and simmer for 1-2 minutes. 

Pasta - 01

Ingredients
3 cups of cooked macaroni
1-2 tablespoons of olive oil
1 onion chopped finely
5-7 flakes of garlic chopped finely
1/2 a can of tuna fish flakes
1/2 cup of sun-dried tomatoes
1/2 cup of basil leaves
Italian dried herbs - to taste
Pepper to taste
Red chilli flakes to taste
Salt to taste

For the garnish: grated cheese and finely chopped olives.

Method
In the hot oil, add the onions and cook till they start turning brown. Add the garlic and stir a few times. Add the fish with pepper and the dried herbs. Saute till the fish stops smelling raw, then add the tomatoes and pasta. Saute for about a minute on high heat. Add the red chilli flakes and salt to taste. Then add the basil and stir till the leaves are done.

Serve garnished with the olives & cheese. 

Mashed Potatoes - 01

Ingredients
1/2 pound of boiled potatoes
1/3 pound of curd
1 teaspoon of olive oil
10-20 basil leaves finely chopped
salt to taste
pepper to taste

Method

• Peel and mash the potatoes. Add the salt and curd. Mix it in well.
• Heat the oil and stir fry the basil in it till crisp. Add the pepper and stir a few times before turning off the heat. 
• Mix this into the mashed potato/curd mixture. 

Raw Mango chutney

Ingredients
1 teaspoon of cooking oil
1/2 teaspoon of fenugreek seeds
1/2 teaspoon of jeera
3 dry red chillies
3 green chillies
1 cup of grated raw mango
1/4 cup of mint leaves
salt to taste

Method
Heat the oil in a kadai. Splutter the fenugreek and jeera, then add the chillies. Stir a few times, then add the grated mango. Cook for a few minutes.

Grind the mixture with salt and the mint leaves. 

Bitter Gourd curry

Ingredients
1-2 tablespoons of cooking oil
1/2 teaspoon of mustard
a pinch of asafoetida
a cup of finely chopped bitter gourd
1-2 green chillies
1/2 teaspoon of turmeric
1 large tomato finely chopped
1/4 teaspoon of cumin powder
salt to taste

Method
Heat the oil in a kadai. Once the oil is hot, add the mustard seeds. When the mustard seeds sputter, add the asafoetida. Stir, then add the bittergourd. Saute on high heat for a minute. Add the green chilles, turmeric, and salt. Lower flame, cover and cook for a few minutes. Add the tomato. Cook on medium flame till done. Garnish with the cumin powder and saute on high heat for a minute.