Spanish Omelete

Ingredients
0.5 medium potato
1 tbsp Olive oil
1.5 eggs
0.25 onion
Salt to taste

Method:
1. Grate the potato (peel the skin if it looks
muddy).
2. Dice the onion.
3. Heat the oil in the pan on medium flame, add
the potato and onion with a pinch of salt.
4. Stir every now and then, cooking for about 7
minutes until you have a nice golden brown
edge to it.
5. Beat the eggs in a bowl, again with a pinch
of salt.
6. When the potato-onion mix is golden brown,
add it to the eggs in the mixing bowl. This
starts to cook the egg.
7. Put it all back into the pan and cook on a
low heat with a lid on for 5 minutes.
8. After this, take the lid off and get a plate
that is wider than the pan. Place the plate
face down onto the pan. With a firm grip on
the handle and the plate, flip it. You can
also use the pan's lid for this.
9. Now slide the omelette back into the pan the
other way up.
10. Cook for another 5 minutes on low heat.

Serve with a Mayo chilli sauce/ Tomato sauce

 Quinoa Upma
Ingredients
3 cup quinoa cooked
1.5 tbsp Peanut oil
15-20 Cashew
1 sprig of curry leaves
a generous pinch of hing
1 tsp mustard seeds
2 tsp chana dal and ur dal
1 green chili chopped
2 whole red chilli dried
1/2 cup onion finely chopped
1 tsp grated ginger
1 cup mixed vegetables corn, capsicum, mushrooms,
zucchini, peas, carrots
Salt to taste
coriander leaves and
Lime juice

Method:
1. Heat oil in a pan and fry the cashews or
peanuts till golden brown.
2. In the remaining hot oil, add a pinch of hing
and mustard seeds and let them pop.
3. Add chana dal and urad dal and lightly brown
it.
4. Now add chopped ginger, curry leaves and
green chilli
5. Fry them for a minute and add chopped onion.
Saute the onion till light pink.
6. Now add veggies and cook them covered for few

7. Mix them with gentle hands and cook for 2-3

minutes.

Add in fresh coriander leaves and lime juice and

garnish with fried cashew and serve it hot
 SWEET CORN SOUP

INGREDIENTS
2 cups chicken or vegetable stock
1 can creamed corn
1 tsp soy sauce light
1 tsp ginger (Minced)
1 garlic clove (finely chopped)
1 tsp cornflour (mixed in cold water)
1 egg (whisked)
1 cup shredded cooked chicken
Salt and white pepper

Method:
1. Place broth, creamed corn, soy sauce, ginger,
garlic and cornflour / water mixture in a
saucepan over high heat.
2.Bring to boil, then turn down the heat to
medium and stir occasionally. Cook for 5
minutes or until slightly thickened.
3.Adjust seasoning with salt, turn off heat, and
slowly whisk in the egg so it cooks in
"ribbons" throughout the soup. This also
thickens the soup.
4.Add the chicken, season with white pepper, and
serve, garnished with scallions.
 CREAM OF TOMATO

Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped
(5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus
julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Methodo:
 Heat the olive oil in a large, heavy-bottomed
pot over medium-low heat.
 Add the onions and carrots and saute for about
10 minutes, until very tender.
 Add the garlic and cook for 1 minute. Add the
tomatoes, sugar, tomato paste, basil, chicken
stock, salt, and pepper and stir well.
 Bring the soup to a boil, lower the heat, and
simmer, uncovered, for 30 to 40 minutes, until
the tomatoes are very tender.
 Add the cream to the soup and process it
through a seve into a bowl, discarding only
the dry pulp that's left. Reheat the soup over
low heat just until hot and serve with or
croutons.
 CLEAR CHICKEN SOUP

Ingredients
100gms Chicken
1 sprig Spring Onion
4 cloves
3 pods garlic
2-3 Parsley
3tsp ground pepp[er
3tbsp Butter
Salt to taster

Method:
1. Boil the chicken with cloves, garlic, pepper,
spring onion & salt in a pressure cooker.
2.Strain the stock n keep aside
3.Shred the chicken.
4.Chop the bulb of the spring onion and garlic.
5.Add butter to pan, add the spring onion, when
started to turn pinkish add garlic and stock.
6.Stir for 3-4 mins then add the shredded
chicken.
7.Now add the chicken stock and cook for 10
mins, let it simmer.
8.Just before you remove from flame sprinkle
ground pepper.
9.Serve with garlic bread
 Glass Noodle Salad

Ingredients

250gms Glass Noodle

150gms Button mushroom
100gms corn
100gms broccoli
100gms water beans
180gms butter
1 cloves garlic (Juliennes)
½ ginger (Juliennes)
Chilli garlic vinaigrette
Walnuts (for dressing)
Rice water
Salt
Pepper

Method:

1.Par boil the glass noodles in rice water with

salt and butter.
2.Cut all the vegetables
3.Put butter in a pan add garlic & ginger, add
all the vegetable.
4. Strain the water from the noodles and keep
aside.
5.Mix all the vegetable with the noodles, add
the Chilli garlic vinaigrette and top it with
walnuts.
 PESTO SALAD

INGREDIENTS
1 cup of (rotini, penne or farfalle)
½ cup cherry tomatoes, halved
3 handfuls spinach
½ cup of Chickpea & Olives

Pesto Sauce
½ cup pumpkin seeds
½ cup fresh basil leaves
½ cup fresh flat-leaf parsley leaves
¼ cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
½ teaspoon salt
⅓ cup extra-virgin olive oil

Method
1.Bring a large pot of salted water to boil for
the pasta. Cook the pasta until al dente
according to package directions. Before
draining, reserve about ½ cup pasta cooking
water, then drain and immediately rinse the
pasta under cool water to prevent the noodles
from sticking to one another. Transfer the
pasta to a large serving bowl.
2.Meanwhile, to prepare the pesto: In a small
skillet, toast the pumpkin seeds over medium
heat, stirring often, until they are fragrant
and making little popping noises, about 5
minutes. Pour half of the pumpkin seeds into
a bowl for later (we will use them as
 garnish).
3.Pour the remaining pumpkin seeds into a food
processor. Add the basil, parsley, lemon
juice, garlic and salt. Process while slowly
drizzling in the olive oil, stopping to
scrape down the sides as necessary, until the
pumpkin seeds have broken down to create a
pretty smooth sauce.

4.To assemble the pasta salad, pour all of the

pesto over the pasta and toss until the pasta
is lightly and evenly coated, adding a tiny
splash of reserved pasta cooking water if
necessary to thin it out. Then add the cherry
tomatoes, remaining toasted pumpkin seeds,
and olives & chickpeas
5.Toss again to combine, then season to taste
with pepper. If the pasta needs a little more
flavor, add salt or lemon juice to taste
 TACO SALAD

Ingredients
Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning
1/4 cup vegetable oil
2 tablespoons butter

Dressing:
3/4 cup ranch dressing (bottled)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro

Salad:
2 whole corn, shucked
1 large head oflettuce, shredded thin
3 tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced (Optional)
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not),
crushed slightly, for topping salad

Method:
1.For the chicken: Generously sprinkle both
sides of the breasts with the taco seasoning.
Heat the oil and butter in a large pan over
medium-high heat. Cook the chicken on both
sides until deep golden brown on the outside
and done in the middle about 4 minutes per
side. Set aside to cool for 5 minutes.
2.For the dressing: While the chicken is
cooking, pour the ranch dressing into a bowl.
Add the salsa and cilantro and stir to
combine.

3.For the salad: Next, place the ears of corn

in the skillet you used to cook the chicken
and roll them around so that the flavorful
oil/butter mixture coats the corn. Grill on a
grill pan or cook in a separate pan until the
corn is still crisp but has color on the
outside. Slice off the kernels with a sharp
knife and set aside. Dice the chicken into
cubes.
4.On a plate: layer the shredded lettuce, diced
chicken, tomatoes, cheese, corn, avocados,
green onions, cilantro and crushed chips.
Drizzle the dressing all over the top, saving
some to serve on the side if you'd like.
Serve the salad in individual bowls.
 ASIAN SALAD
INGREDIENTS
PEANUT DRESSING
¼ cup creamy peanut butter
2 tbsp unseasoned rice vinegar
2 tbsp fresh lime juice
3 tbsp Olive oil
1 tbsp soy sauce
2 tbsp honey
2 tbsp sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and
roughly chopped
1 tsp salt
¼ tsp. crushed red pepper flakes
2 tbsp fresh cilantro leaves

FOR THE SALAD

1 cup chopped cabbage (red cabbage for color)
½ cup prepared shredded carrots
½ cup red bell pepper, thinly sliced into bite-
sized pieces
½ cup sprouted beans
1 small cucumber, halved lengthwise, seeded and
thinly sliced
1 cup cooked and shelled edamame (Indian beans)
1/2 cup loosely chopped fresh cilantro

Method:
1.For the dressing: combine all of the
ingredients except for the cilantro in a
blender and process until completely smooth.
Add the cilantro and blend for a few seconds
until the cilantro is finely chopped.
Refrigerate until ready to serve.
2.Salad:Combine all of the ingredients in a
large bowl and toss to combine. If serving
right away, drizzle the peanut dressing over
top and toss; otherwise, serve the dressing
on the side so the salad doesn't get soggy.

PAN FRIED CHICKPEA SALAD

INGREDIENTS:
1 tbsp coconut oil
2 cups cooked chickpeas, pat them completely dry
1 cup of chopped leeks
1 medium clove of garlic, minced
1 zest of lemon
1/3-cup plain yogurt
1 1/2 tsp Indian-style curry powder
1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped

METHOD:
1.Heat the cooking oil in a large pan and add
the chickpeas. Saute over medium flame,
stirring occasionally, until they start
getting a bit golden in color. Stir in the
 leeks and cook until the chickpeas are more
golden and the leeks have browned a bit as
well done, roughly 7 - 10 minutes total.
2.At the last minute stir in the garlic and the
lemon zest. Remove from heat, and set aside.
3.While the chickpeas cool, make the yogurt
dressing by combining the yogurt, curry
powder, and salt in a small bowl.
4.When you are ready to serve the salad, toss
the chickpea mixture with most of the
cilantro and most of the chopped red onion.
5.Add about 1/2 of the yogurt dressing and toss
again. If you like more dressing, keep adding
until you are pleased. Serve on a platter
sprinkled with the remaining onions and
cilantro