Gazpacho

Ingredients
4 tomatoes ripe and juicy
1 capsicum finely chopped
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 tbsp. tomato sauce
1/2 tsp. red chilli garlic sauce
1/4 tsp. worcestershire sauce
1 tsp. sugar
salt to taste

Method
1. Dip tomatoes in boiling hot water, cover and keep for 10 minutes.
2. Drain tomatoes, peel carefully and chop coarsely.
3. Add sauces, sugar, salt, 3 cups water and blend till smooth.
4. Add all chopped veggies, chill for an hour before serving.
5. Serve chilled with warm garlic rolls or croutons

Methi Samosa

Ingredients
maida 2 cups
methi chopped 1 cup
warm oil to knead
warm water to make the dough soft
salt to taste.
oil to deep fry
oil 3 tbsp
ginger & garlic paste 1 tbsp
cooked peas 1 cup cooked potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds powder 1 tbsp
garam masala powder 11/2 tsp
salt to taste


Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust
Take maida mix salt, Methi and warm oil together and make a dough, then use warm water
to make the dough soft. Take a big ball of the dough a roll it very thickly.
Then cut it into half make a cone and put the above filling into it and close it with the help
of water. Repeat the same thing with the other half also.

Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a
low flame.

Then enjoy it with any garlic chutney

Ginger Fish

Ingredients
1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil
For Sauce:
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice
(Make a thin paste of all the ingredients.)


Method
1. Clean the fillets and make into serving pieces
2. Place it in the baking dish
3. Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes. Pour over the fish fillets.
Garnish with spring onion
4. Bake at 350 degree F for 30 minute

Crunchy Sprout Salad

Ingredients
1 cup bean sprouts
1 cup peanuts, shelled, boiled
1 large onion finely chopped
1 tomato finely chopped
1 cup soft tofu or paneer diced
1 tbsp. Coriander leaves finely chopped
1/2 bunch fresh fenugreek leaves (no stalks), chopped
1/2 lemon juice extracted
1 tsp. Sugar ground
1/2 tsp. Cumin seeds crushed
1/2 tsp. Chat masala
1/2 tsp. Red chilli powder
2-3 pinches black salt
salt to taste

Method
Put sprouts in boiling water for 2 minutes.
Drain, pour iced water, drain, spread on kitchen cloth.
Transfer to bowl, when excess moisture is absorbed.
Add all other ingredients, chill to serve.

Spinach Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

Method
The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over.Make a tight swiss roll. Now twist into a coil. Press together and reroll to full size.Shallow fry as given in introduction.Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.