Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a deep bottom pan or wok, heat the vegetable oil over medium heat. Add the minced garlic along with the onion. Saute for 1-2 minutes until fragrant.
3. Next add the chicken mince, broccoli florets and stir fry for 4-5 minutes or until vegetables are tender crisp. Ensure the chicken mince is cooked through.
4. In a small bowl, mix the soy sauce, oyster sauce, black pepper, stock and sugar. Pour the sauce into the pan, stir well to coat the meat and vegetables evenly.
5. Now add the cooked udon noodles, the bell peppers and bok choy to the wok. Toss everything together until the noodles are well coated with the sauce and heated through, for about 2-3 minutes.
6. Add in the chopped spring onions greens and remove from heat.
7. Garnish with sesame seeds if desired, and serve hot.

Instructions

1. Toast the walnuts first over medium heat in a pan. Once done, transfer to a plate or bowl to cool.
2. Add the olive oil to the pan and saute the onion and garlic over medium heat for 2-3 mins or until the onions soften and golden brown in colour. Reduce the flame and continue to cook until the onions are caramelized and start to stick to the bottom of the pan.
3. Now increase the heat to a medium-high. Add the mushrooms to the pan, toss and cook for another 4-5 mins. By now, the water released from the mushrooms should have almost disappeared and the mushrooms should have turned brown in colour.
4. Next, add the flavouring and incorporate all the other ingredients, including the toasted walnuts. Mix well and remove from the flame.
5. Let the mix cool down. Once cool, transfer to a grinder jar and blend to a fine paste. I like to pulse grind my one to a slightly coarse paste.
6. Fold in the ricotta or cream cheese. Check for seasoning. Finish your pate with a generous drizzle of Truffle Oil. Mix well to combine.

Instructions

1. Pressure cooker 1/2 cup moong dal in 2 cups water with a pinch of turmeric powder. Cook until 1 whistle. Take off flame and allow to cool by itself.
2. In a pan heat 1 tbsp oil. Fry the karela till golden brown and crisp. Take out and keep aside, ready to be used.
3. Lightly saute the drumsticks as well and keep them aside as well, ready to be used.
4. Heat 1 tbsp more of the oil. Add the tempering of bay leaf, red chillies, fenugreek seeds and radhuni (or cumin seeds) over medium-low flame. Add the diced lauki, saute and stir for a minute. Cover and cook for a minute or two.
5. Next lower the flame and add ginger paste, 1/4 tsp turmeric powder and salt. Stir over low flame, cover and cook over low heat for about bit. If need be, sprinkle some water so it doesn’t get burnt from below.
6. When the lauki is semi done, add the dal from the pressure cooker. Pour some more water if necessary to get to your ideal consistency.
7. When it starts boiling, lower the flame and cook for a few more minutes till the dal and lauki are cooked.
8. Now throw in the slit green chillies add the fried karela, sauteed drumsticks and sprinkle the sugar. Give a good stir and cook for 30-40 seconds more.
9. Lastly add the ghee. Mix well and switch off the flame. Serve hot accompanied by steamed rice.

Instructions

. Clean and cut the fish fillet into 3 or 4 pcs depending on the desired size

2. Using kitchen paper towels wipe and remove moisture. Sprinkle salt, pepper and some lime juice on one side. Lightly massage them to the flesh of the fish. Flip the fillet and repeat over the other side. Cover and marinate for 20 mins.
3. In the meantime pre – heat the oven to 180 °C  or 350°F. Line the baking trays with foil or parchment paper and brush with some oil.
4. Place the marinated fish fillet on the prepared baking trays. Brush or spray some oil from the top and grill for about 7-8 mins. Flip the fish fillet and grill for another 5-7 mins more or untill done. The fish fillets should have a nice charred look and slightly crispy on the sides.
5. If you Don’t have an oven readily available, you may pan grill the fish by simply adding little oil to a flat bottom pan. When hot transfer the marinated fish fillet, cook over medium flame for 5 mins, before flipping over and cooking for another 4-5 mins till they are cooked, lightly  charred and slightly crispy on the sides.
6. While the fish is getting grilled, let’s prepare the sauce to go with. Over medium flame heat a heavy bottom pan. Add the butter along with the oil.
7. Once the butter melts, add the chopped garlic and sliced fresh red chillies. Toss and saute till the garlic turns golden brown and leaves an aroma.
8. Add the coconut cream or cooking cream. Stir and add the other Seasoning, that is, salt to taste, pinch of freshly ground black pepper, All Seasons mix or Italian Seasoning.
9. Lower the flame and add a squeeze of lime juice (about 1 tbsp)  for that light lemony flavour.
10. Take out the grilled fish fillet from the oven. Transfer them to the individual serving dish immediately. Load the grilled fillets with the lemon – butter sauce made.
11. Serve hot accompanied with some bread rolls, crisp toasts, stir fried veggies or even some soup for a complete meal.