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Ingredients:
2 onions, cut into halves and then sliced,
Besan or gram flour enough for the batter,
3/4 tsp turmeric powder,
1-2 tsp red chilli powder (as per your taste),
2 tsp ajwain (Carrom seeds),
Salt to taste,
Water,
Oil for frying.

Method:
Apply some salt to the sliced onion and leave it aside till the onion leaves some water. Then add little gramflour (smaller quantity at a time) and mix. Note that the onion should be noticeable in the bhajis. Add turmeric powder, red chilli powder, ajwain and some salt (taste before you add salt since you had already applied some salt to the onion) and water and make a batter that is of dropping consistency by sticky. Heat oil for frying in a kadhai (wok) on a medium high flame for 3-4 minutes. Then lower the flame to medium-low, remove 2 tbsp of hot oil from the kadhai and add to the batter and mix well. Then drop small bhajis in the oil and fry stirring till they are cooked and crisp. If you increase the flame then the bhajis would brown quickly and remain uncooked from inside. Serve with garlic chutney, mint chutney or tomato ketchup.

This is a traditional South African recipe thats simple and quick to prepare. Peri Peri is a very hot spice made from the South African bird’s eye chilli and is one of the hottest chillies in the world. This recipe uses the peri peri powder, but if you do not have that use red chillies. The Peri Peri or Piri Piri sauce has lots of flavour in it.

Ingredients:
4 chicken breasts,
Salt and pepper to taste.

For the sauce-
8-10 red chillies depending upon how hot you want,
1 tbsp chopped garlic,
1 tsp oregano,
1 tsp paprika,
10ml Olive oil,
50ml Red Wine Vinegar.

Method:
Heat a pan on a low flame for 3 minutes and roast the red chillies evenly for 7-8 minutes. Remove from pan and let them cool at room temperature, then chop them. Add olive oil to the same pan and add chopped red chillies, garlic, oregano, paprika and vinegar and simmer for 2 minutes on low flame. Then sprinkle some salt and again simmer for 2 minutes. Remove from heat and let it cool at room temperature. Now blend this mixture to a puree.
Marinate the chicken breasts with half the sauce and refrigerate it for 2 hours. Let the remaining sauce be for basting. At the time of cooking season the marinated chicken with some more sauce and cook it either on a griddle or barbeque. For griddle cooking heat it, grease with some olive oil and fry the chicken evenly flipping each side after every 5 minutes, basting with the remaining sauce. Alternatively heat the barbeque on medium heat and put the chicken into it, cover and cook for 10 minutes on both sides until the chicken is cooked. Bast with the peri peri sauce. Serve with you choice of salad.

TIP:
You can prepare the above Peri Peri sauce in ample quantity and store in an airtight container upto a month and shake well before every use.

Ingredients:
1 cup plain or salted boondi,
2 cups yogurt; well beaten,
1/2 tsp red chilli powder,
1/2 tsp roasted jeera (cumin) powder,
1/2 tsp sugar,
Salt to taste,
1 tsp chopped mint (optional),
1 tsp chopped curry leaves,
2 tbsp chopped coriander leaves.

Method:
Mix all the ingredients together and serve after 30 minutes, so that the boondi soaks well in the yogurt mixture.

Ingredients:
1 cup chopped red apples,
1 cup chopped green apples,
1/2 cup sliced black or green grapes,
2 tbsp chopped celery,
A handful of walnuts,
1 cup mayonnaise,
1/2 tsp lemon juice,
1 tbsp sugar,
1/2 cup cream.

Method:
In a bowl, mix mayonnaise, sugar and cream and beat until sugar dissolves and the dressing is soft and even. Add all the other ingredients to this dressing and mix well. Chill before serving.

Ingredients:
For the pizza sauce-
1 cup tomato sauce,
1/2 cup tomato puree,
1 onion, chopped,
1 tbsp red chilli flakes; finely chopped,
2 tbsp yellow mustard paste,
1/2 tsp dried oregano,
1/2 tsp dried basil,
1 tsp finely chopped garlic,
Salt and pepper to taste,
1 tbsp white vinegar,
2-3 tbsp Olive oil.

For the pizza topping-
3 Pizza crusts,
Pork Pepperoni as per choice; sliced,
2 green bell peppers (capsicum),
1 cup mushrooms; sliced and fried in little olive oil for 3-4 minutes,
1/2 cup black olives; sliced,
2 cups grated Mozzarella cheese.

Method:
Heat a pan, add olive oil to it. Now add chopped garlic and onion, cook on low flame till onion becomes soft. Then add tomato puree, red chilli flakes and cook for 5-7 minutes. Then add the tomato sauce, mustard paste, seasonings, vinegar and cook till the sauce thickens. Spread the sauce on the pizza crusts, top with the topping ingredients and sprinkle the grated cheese over it. Bake at 360 degrees for 10 minutes. If you like your pizza crust to be crisp, keep this baked pizza on a hot skillet for 3 minutes. Cut into slices and serve.