Greek Salad

Ingredients:
1 Red bell pepper
1 Orange Bell pepper
1 Yellow bell pepper
3 English Cucumbers
1 Red Onion sliced thinly and washed in cold water so the onion smell goes away
1 cup romaine lettuce chopped
1 big Eggplant chopped into bite sze chunks
1/2 cup kalamato olives or Green olives
3/4 cup crumbled feta cheese
3 tbsp Italian dressing

Method:
In a pan, pour some oil and fry the eggplants for 2 minutes
Place them on a paper towel to remove excess oil
Chop all the vegetables and add to a bowl
Add the eggplants
Add dressing and mix well
Add feta cheese and toss

Dal Tadka

Ingredients:
1 tbsp ghee
1/2 tbsp oil
1/2 tsp cumin seeds
1/2 cup masoor dal (red split lentils)
1/2 onion chopped
1/2 onion sliced
cilantro leaves
2-3 green chillies
2-3 cloves of garlic chopped
1/4 tsp turmeric powder
1/4 tsp chilly powder
11/2cup water
salt to taste


Method:
In a pressure cooker add masoor dal, 1/2 onion chopped
Add turmeric powder, chilly powder and salt
Add water and pressure cook for 7 minutes on medium heat so that the dal is not mashed completely

In a pan add oil and ghee
When its hot, add cumin seeds, garlic and sliced onions
saute till its brown and add chopped green chillies
Add this mixture to the pressure cooked dal and mix well.
Garnish with cilantro

Beef Taco

Ingredients:
1 box taco shells
1/2 kg ground beef
1 big onion chopped
1 big tomato chopped
1 packet Old El Paso Taco seasoning mix
1/2 tsp chilly powder (Optional)
1/2 cup water
Cilantro
Oil
For Garnishing you will need:
Chopped lettuce leaves (in strips)
Cooked corn niblets
Old El Paso Taco Sauce

Method:
Pour oil in a pot
Add onions and sauté them until translucent
Add the chopped tomato
Add taco seasoning mix and some chilly powder
Add water and let it cook on medium heat for 10 mins
Add cilantro

In the oven toast the taco shells
Scoop the meat into the shells
Garnish with taco sauce, corn and lettuce.

Fish Tikka Masala

Ingredients:
For Marinade:
1/2 kg any thick fish fillet(Hammour/cat fish/red snapper/slamon)
1 tsp ginger garlic paste
Juice from 1 big lemon
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
2 tbsp oil

For Gravy:
Oil
2 big onions chopped
1 big tomato chopped
1/2 bell pepper (capsicum) sliced very thin
2 tbsp methi leaves
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
less than 1/4 tsp red coloring powder
juice from 1/2 lemon
1 tbsp cream
salt to taste
cilantro to garnish

Method:
Cut the fish into cubes and clean
Marinade the fish with the above marinade spices
After 30 minutes, place them in a broiler pan and pour some oil on top to broil
Set the oven to broil and bake it for 10-12 minutes until well done.
Keep them aside

For gravy, sauté 1 big onion chopped and 1 tomato chopped in oil.
Add methi leaves, ginger-garlic paste, chilly powder and salt
Let it cool and grind it into a paste

In a pan, add oil
Sautee the other chopped onion
Add the paste and let it simmer for 1 minute
Add the red coloring powder (optional)
Add the cooked fish to the gravy and add lemon and mix it well without breaking the fish.
Add bellpepper, do not over cook the bell pepper.  Let it simmer for 1/2 minute.
Add the cream
Garnish with cilantro

Tomato & Basil Bruschetta

Ingredients:
8 ripe plum tomatoes
2 cloves gralic minced
1 tbsp balsamic vinegar
1 tbsp olive oil
8 fresh basil leaves chopped
salt and pepper
1 baguette french bread sliced into 3/4 cm thick pieces

Method:
Parboil the tomatoes for 1 minute in boiling water
Drain the water and peel the skin
Remove the seeds and juice and dice the tomatoes
In a bowl, add the tomatoes, balsamic vinegar, olive oil, basil leaves, salt and pepper
Toast the baguette slices int he oven at 220 deg. C for 5 minutes
Spoon the topping on the slices of bread and serve