Preparation time 2 minutes

Cooking time 5 minutes

Ingredients:

1. 1  cup fresh lemongrass
2. 4 cups water
3. 8 tsp sugar
4. 1 lemon
5. ice cubes
6. lemon slices for garnish

In a blender blend 2 cups of water with lemongrass. Blend until the leaves are completely ground and a greensih water is seen in the blender. Strain this mixture. Take the remaining 2 cups of water and add the sugar in it. Heat this water until suagr disolves. Make sure you dont heat the water too much or you will have to wait for it to cool down. Mix the sugar syrup with the strained liquid. Add juice of a lemon and stir well. Add ice cubes and lemon slices for garnish. Serve chilled!

Preparation time 5 minutes

Cooking time 2 minutes

Ingredients:

1. 2 tbsp fresh mint leaves
2. 1 lemon, cut into wegdes
3. 4-6 fresh strawberries
4. 1 tsp sugar
5. 4 cups sprite
6. ice cubes

Directions:

In a bowl add strwberries, sugar, mint leaves, lemon slices  and crush with a pestle.  Add ice cubes in a tall glass, add the mixture and top it up with sprite. Stir and serve immediately.

Preparation tme 1 hour

Cooking time 10 minutes

Ingredients:

1. 1 cup mushrooms
2. 1 cup babycorn
3. 1 cup yoghurt
4. 1 tsp green chilly paste
5. 1 tsp garlic paste
6. 1/2 tsp ginger paste
7. 1 tsp chilly powder
8. 1 tsp turmeric powder
9. 1 tsp chaat powder
10. salt to taste
11. 4 roomali rotis
12. mint and corriander chutney
13. 1 onion, thinly sliced
14. 1 tbsp chaat masala

Method:

In a bowl add the first 10 ingredients and marinate for an hour. Once done pre heat your oven to 180 degrees C / heat griddle and roast the mushrooms and babycorn with the marinate. Once slightly dry and golden remove from the oven/griddle. On a pan heat the roomali roti and generously apply the chutney, place the mushrooms and baby corn in the centre, top with onions. Sprnkle with chaat masla and roll. Serve hot with chutney.

Preparation time 5 minutes

Cooking time 5 minutes

Ingredients:

1. 1 cup orange juice, chilled
2. 1 cup soda
3. 1 tbsp lemon juice
4. 2 tsp sugar
5. 8 basil leaves, torn roughly in two pieces
6. 5-6 lemon slices
7. ice cubes

Directions:

In a bowl add orange juice, sugar, basil leaves  and lemon juice. Stir until sugar has melted. Add soda, lemon slices and ice cubes. Serve immediately.

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients:

1. 1/ cup bottle gourd (dudhi)
2. 1/2 cup cabbage
3. 1/2 cup onions
4. 1 potato, diced
5. 1 cup spring onion, onions and greens finely chopped
6. sat and pepper to taste
7. 1 tsp olive oil

Method:

To make this soup you need to start with the stock first. In a sauce pan add 2 cups of water, add bottle gourd, cabbage, onion, salt and pepper.  Boil for about 20-25 minutes. Once done cool and blend the mixture. Next strain the mixture. In another saucepan add olive oil and the spring onions. Saute for a minute. Next add the stock. Make sure your soup is not too thin. Adjust the salt and pepper as the your taste. Serve hot with garlic bread.

Preparation time 30 minutes

Cooking time 40 minutes

Ingredients:

1. 1 cup rice, uncooked, soaked in water
2. 4 tomatoes
3. 4-6 cloves of garlic
4. 1/2 cup basil leaves, finely chopped
5. 1/3 cup chopped green olives
6. 1 tsp oilve oil
7. 1 onion, finely chopped
8. salt and pepper to taste
9. 1 tbsp olive oil to drizzle

Directions:

Cut tomatoes and place them on a baking sheet cut side up.  Add the garlic on the baking sheet and drizzle them with olive oil. Roast them in the oven for about 20 minutes or until the skins shrivel. Once cooled blend until smooth.  In a sauce pot heat olive oil, add onions and saute until slightly browned. Next drain the water add the uncooked rice. Saute for a minute and add the tomato and garlic puree.  Let cook for  sometime. Be careful as tomato puree splatters when hot.  Add salt, pepper, basil and olives. You will have to add about a cup of water to cook the rice well. Cover the pot and let cook in its own steam. Stir every 15 minutes. Once the rice is cooked, all the water will get absorbed. If you think there is some more liquid in your risotto,  cook it with the cover for a couple of minutes more.  Garnish with basil leaves or cheese if you wish to. Serve hot.

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 1/2 cup zucchin, finely chopped
2. 5 baby carrots or 2 big carrots, cut in pieces
3. 2 cloves of garlic
4. 1 tbsp olive oil
5. 1 tbsp lemon juice
6. 1/2 tsp turmeric powder
7. 1 tbsp honey
8. 1/2 tsp roasted ground cumin powder
9. 1 tsp chilly powder
10. salt to taste
11. french baguette, cut into thick slices
12. olive oil

Directions:

Brush olive oil on the baguette slices and bake them at 180 degrees C for about 5-7 minutes, until golden brown. In a blender add all the ingredients except zucchini. Blend until smooth.  Transfer in a bowl and add the chopped zucchini. Spoon on the toasted baguettes and serve immediately.

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

1. 10 1/4 inch slices of eggplant
2. 1 tsp  turmeric powder
3. 1 tsp chilly powder
4. 1 tbsp maharashtrian garam masala
5. 1 cup rice flour
6. oil to shallow fry
7. salt to taste

Directions:

Place the eggplant slices in a flat plate, sprinkle salt, chilly powder, turmeric powder and maharashtrian garam masala. Let stand for 20 minutes. Once done dab the spiced eggplant slice on both sides in rice flour. Heat a shallow pan and place the floued slices on the pan. Add a tablespoon of oil.  Let cook until one side is done. Flip to the other side and let cook until both sides are crispy. Serve hot with rice and Sol Kadhi or any other goan curry. This dish can be eaten as a side dish by itself also.

Preparation time 20 minutes

Cooking time 30 minutes

Ingredients:

1. 3 medium sized potatoes, diced into bite sized pieces
2. 1 medium onion, finely chopped
3. 3-4 cloves of garlic, minced
4. Green chillies – 2-3 (cut finely)
5. 1  medium bell pepper, cur into thick strips
6. 1/2 cup fresh corriander leaves, finely chopped
7. 1 tbsp olive oil
8. 1 teaspoon lemon juice
9. salt and pepper to taste
10. oil for frying the potatoes

Directions:

Heat oil and fry the diced potatoes  like french fries until crisp. Once golden remove on a tissue papaer to absorb the excess oil. After all the potatoes are fried heat olive oil in a wok. Add onions garilc, bell pepper and  green chillies and saute for a minute. Once done add the potatoes, season with salt pepper and lemon juice. Add half od the corriander and toss well.  Transfer in a serving platter and garnish with the remaining corriander. Serve immediately.

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients
4 cups mixed vegetables like zucchini, broccoli, spring onions,bell peppers, mushrooms, tomatoes,baby corn,chopped into bite-sized pieces
4-6 cloves of garlic, minced
1/2 cup balck pitted , drained
1 cup caramelised onions, either from a jar or freshly made
2 tbsp capers, drained
2 tsp ground cumin
2 tsp ground fresh ginger
2 cups red wine
1 tsp green chillies, ground
1 tsp olive oil
salt to taste
pepper to taste
1/2 cup fresh coriander
1/3 cup pomegranate

Directions
In a skillet heat olive oil and add garlic and ginger. Saute for a few seconds. Add all the vegetables and saute for a few more minutes. Next add capers, olives, chillies, salt and pepper. Then add wine and cover the skillet and let the vegetables cook well. Once the vegetables are tender yet slightly crisp. Transfer in serving bowl and garnish with coriander and pomegranate. Serve hot with couscous