Ratatouille

Ingredients

3 medium eggplants (long variety)u00a0u00a0
2 medium zucchiniu00a0u00a0u00a0u00a0
1 medium green capsicum, 1 inch piecesu00a0
1 medium red capsicum, 1 inch piecesu00a0
1 medium yellow capsicum, 1 inch piecesu00a0
3 tbsp olive oilu00a0u00a0u00a0u00a0
2 medium onions, cut into ringsu00a0u00a0Salt to tasteu00a0u00a0u00a0u00a0
1u00bd cups tomato concasseu00a0u00a0u00a0u00a0
2-3 sprigs fresh thymeu00a0u00a0u00a0
5-6 green basil leavesu00a0u00a0u00a0
5-6 purple basil leavesu00a0
White pepper powder to tasteu00a04 garlic cloves, chopped

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Method

Preheat oven to 160.

Heat one and a half tbsp of olive oil in a pan. Add onions and saut.

Slice one eggplant into thin vertical slices. Quarter the other two eggplants and further cut into half-inch thick slices horizontally.

Add the smaller slices to the onions and toss. Add salt and cook.

Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them. Roast these slices on both sides over a grill till lightly browned.

Halve the zucchini and further slice into half inch thick slices horizontally. Add it to the eggplants and toss. Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook. Adjust salt, add white pepper powder and mix.

Heat the remaining olive oil in another pan. Add garlic and saut for a minute.u00a0 Add the three coloured capsicums, salt and toss. Saut for two minutes.

Transfer the eggplant mixture into a baking dish. Put the coloured capsicums over it. Place the grilled eggplant slices on top. Place the dish in the preheated oven and cook for 20-30 minutes.
Serve hot.

Moroccan Chickenu00a0u00a0

Ingredients
600 gm chicken, 8 pieces on the boneu00a0
3 tbsp olive oilu00a0u00a0u00a0
1 tbsp butteru00a0u00a0u00a0u00a0u00a0
2 medium onions, roughly choppedu00a0u00a01 inch piece ginger, finely choppedu00a0
6-8 garlic cloves, crushedu00a0u00a0u00a0
3 medium carrots, u00bd inch cubesu00a0u00a0
u00bd tsp coriander powderu00a0u00a0
u00bd tsp cumin powderu00a0u00a0u00a0
u00bd tsp red chilli powderu00a0u00a0u00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a02 tsp lemon rind, gratedu00a0u00a0
75 gm dried apricots, choppedu00a0u00a0
1 zucchini, u00bd inch piecesu00a0u00a0u00a0
1 large red capsicum, seeded and slicedu00a0
2 medium tomatoes, seeded and choppedu00a0A few strands saffronu00a0u00a0u00a0u00a0
u00bd cup chickpeas (kabuli chana), soaked, boiledu00a0

Method

Heat olive oil in a pan. Add a little butter. Add onions, ginger and garlic and saut for two minutes. Add chicken and saut on high heat for two to three minutes.

Add carrots and mix. Add coriander powder, cumin powder, red chilli powder, salt and grated lemon rind and mix. Add one cup of water, cover and cook for three to four minutes.

Add apricots and mix. Cover and continue to cook for a minute.

Add zucchini, red capsicum and mix.u00a0 Cover and cook. When the chicken is almost done add tomatoes, saffron and mix. Cover and cook till done.

Add boiled chickpeas and mix. Cover and cook for two to three minutes. Adjust salt and stir.
Serve hot with couscous or with rice.
u00a0
Fresh Mini Pitau00a0

Ingredients

1 cup refined flour (maida)u00a0u00a0u00a0
1 cup whole wheat flour (atta)u00a0u00a0
1 tsp saltu00a0u00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0
Method

Sift refined flour, whole wheat flour and salt into a bowl. Mix sugar and yeast in a small bowl, add warm water and mix.u00a0

Make a well in the centre of the flour mixture and pour the yeast mixture into it.u00a0 Cover with the flour and mix slowly. Add sufficient water and knead into a soft dough. Wrap in damp cloth and set aside to rise.

When the dough doubles in volume punch it well and again wrap in the damp cloth and rest for some more time.
Preheat oven to 230. Grease a tray.

Divide dough into lemon sized portions and roll into balls. Dust with flour and roll into oblong discs.
Dust the greased tray with some flour and place these discs over it. Place the tray in the preheated oven and bake for three to four minutes. Serve hot with hummus.

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CHOCOLATE AND BEANCURD MOUSSEu00a0u00a0u00a0u00a0u00a0
u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
300 grams dark cooking chocolate, 200 ml fresh cream, 150 ml whipped cream, 1 packet cocoa powderu00a0u00a0u00a0