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Ingredients:
7-8 big pieces of fish,
1 cup thinly sliced onions,
1 cup thinly sliced tomatoes,
2 tbsp ginger-garlic paste,
1 tbsp finely chopped green chillies,
2-3 cinamon (dalchini) sticks,
2-3 bay (tejpatta) leaves,
Sea salt for marination,
Juice of 1/2 lemon,
Salt to taste,
2 tbsp vinegar,
1 cup Olive oil,
Water.

Method:
Marinate the fish with sea salt, lime juice and set aside till you prepare your curry.
Heat 1/2 cup olive oil in a deep frying pan. Fry ginger-garlic paste for 2 minutes. Then add cinnamon, bay leaves and onions. Cook till onions soften and change their color. Then add the sliced tomatoes, salt, chillies and cook till tomatoes soften. Then add 1/2 cup water, cover and let the curry simmer on low flame.
Heat 1/4 cup olive oil. To that add vinegar, salt, 1 cup water and let it boil. Then add the marinated fish. Keep flipping till fish is cooked. Test by poking it with fork. Drain and arrange on a plate, pour the curry over it and serve with plain rice, parathas or coconut rice.

Ingredients:
1 cup cooked rice,
1 cup jaggery,
Thick coconut milk of 1/2 coconut,
2 cloves (laung),
1″ cinnamon (dalchini),
Elaichi (green cardamom) powder as per taste,
Jaiphal (nutmeg) powder as per taste,
Sliced dry fruits as per taste(optional).

Method:
In a heavy bottom pan mix cooked rice and jaggery and cook till jaggery is dissolved. Stir continuously breaking the rice grains to very small particles. Cook stirring till the mixture thickens. Remove from flame and keep it aside for 10 minutes. Then add thick coconut milk, mix well. Then add elaichi and jaiphal powder, mix well and serve.

Ingredients:
Italian or French Loaf or any long loaf,
5-6 garlic cloves,
1 cup butter; melted at room temperature,
1 tsp dry thyme; crushed.

Method:
Make slits to the to divide it into sections almost 3/4th of its depth. Nicely mince the garlic. Then mix it with butter, sprinkle thyme and mix well. Now with the butter knife apply this garlic butter in each section of the loaf. Now cover the loaf into a foil and place it in the oven for 10-15 minutes on 180 degrees C. Remove and cut and serve hot.

Serving suggestion-
To prepare garlic bread with cheese-
Continue to cut the loaf into sections to get slices. Place a good quantity of mozzarella cheese on it and keep it in the oven till you find the cheese has melted and the crust has turned nice brown.

Ingredients:
4 bittergourds or karela; peeled and edges cut,
2 large potatoes; boiled, peeled and coarsly diced,
1 large onion; finely chopped,
2 red chillies; finely sliced,
1 tsp mustard seeds,
15-20 curry leaves,
2 tbsp finely chopped ginger,
1 tbsp finely chopped garlic,
1/4 tsp turmeric powder,
Salt to taste,
Water.

For coating-
2 tbsp maida (all-purpose flour),
2 tbsp cornflour,
Bread crumbs,
Salt to taste,
Water.

Other-
Oil for frying.

Method:
Boil water with salt. Roughly peel bittergourd and cut its edges. Make a vertical slit in each bittergourd. Boil in water for 5-7 minutes. When done, drain and rinse with cold water. Then deseed them and apply some salt to them. Keep them aside till you prepare the stuffing.
Heat 2-3 tbsp oil in a skillet (pan) and add mustard seeds and let them splutter. Then add curry leaves, sliced red chillies, garlic, ginger and onion. Saute onion on low-medium flame till it turns pink. Then add diced potatoes and mix well. Cover and cook for 2 minutes, then add salt and mix well. Now let this cook till it turns light brown in color. Then remove from flame and let it cool.
Mix together maida, cornflour, salt and little water to form a batter of dipping consistency. Spread bread crumbs in a plate.
Pour oil for deep frying in a kadhai (wok) and let it heat. Meanwhile stuff the karelas with the prepared stuffing, then dip into the flour batter, then roll into the bread crumbs and coat them properly. Stuff all the karelas similarly. When oil is hot, reduce the flame to medium and then drop all the karelas into the hot oil. Cook them till they turn crisp and golden brown in color. Drain and transfer to serving dish.

Serving suggestion-
Serve these potato stuffed karelas with parathas and dal tadka.

Ingredients:
2 boneless chicken breasts; cut into bite size pieces,
1 egg; beaten,
2 tbsp all purpose flour,
Salt and pepper to taste,
Bread crumbs to coat,
Olive oil for shallow frying.

Method:
Marinate the chicken nuggets with salt and pepper for an hour (if possible). Season the beaten egg with little salt and pepper. Add flour and egg to the marinated chicken. Mix well and let it aside for some time. Spread bread crumbs in a plate. Heat oil in a pan. Take each nugget, roll in bread crumbs to coat well and then place them into the oil. Fry on low-medium flame till they golden brown from both sides.