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Ingredients:
2 cups prawns; peeled (leave tail on) and deveined,
40 ml vodka
1 cup broccoli; blanched,
2 small tomatoes; diced into 1″ cubes,,
2 capsicum; diced into 1″ cubes,
2 onion; diced into 1″ cubes,
Juice of 1/2 lemon,
1 tbsp dark soy sauce,
1 1/2 tbsp chilli sauce or as per taste,
2″ long ginger; coarsely chopped,
1/2 tsp fennel seeds,
Salt to taste
Oil for frying.

Method:
Heat oil in a wok, add fennel seeds, then add vodka, diced onion, ginger, broccoli, capsicum and tomatoes. Stir fry them for 2 minutes. Then add lime juice, prawns, soy sauce, chilli sauce, salt and pepper. Toss well. Cook till prawns turn white and their tails turn orange. Should be ready in 5-6 minutes.

Rich chocolate fudge with lots of nuts. Make your Christmas special with this nutty treat. 

Ingredients:
1 can (14oz or 400ml) sweetened condensed milk,
2 1/2 cups semi-sweet chocolate chips,
1 cup chopped nuts (any or all as per your choice),
1 1/2 tsp vanilla extract.

Method:
Grease a 8-inch sqaure pan. Mix together condensed milk and chocolate chips and place on medium flame. Stir and cook till chocolate melts for around 4-5 minutes. Stir in walnuts and vanilla extract. Then remove from flame and pour into the pan and let it cool. Later cut the fudge into sqaures.

An ideal appetizer/side dish for your Christmas or New Year Eve. Simple and delicious tartlets. 

Ingredients:
30 tartlet shells,
250gms (around 1/2 lb) mushrooms (portobello, button, wild, shiitake,oyster, or any other of your choice), chopped,
1 small shallot; chopped,
2 cloves of garlic; chopped,
150 gms (around 1/4 lb) goat cheese; grated,
Few leaves of parsley; chopped,
Salt and pepper to taste,
Butter for roasting.

Method:
In a large saucepan, melt the butter. Add the shallot and saute for few minutes. Then add garlic and roast for a minute. Now add chopped mushrooms and cook them stirring occasionally till all the juice is absorbed. Season with salt and pepper. Add parsley and little cheese (reserve some for topping later) and remove from flame.
Preheat the oven at 350 degree F (175 degree C) for 10 minutes. Now place spoonful of the mixture in each tartlet shell, top with grated goat cheese and place on the baking sheet. Bake these tartlets on the same temperature for 10 minutes or till the crust is golden brown. Serve immediately.

Ingredients: (Serves 2)
A handful of flat rice noodles,
10-12 chicken strips,
2 tbsp finely chopped garlic,
2 spring onions; thinly sliced,
1/2 cup long shreds of cabbage,
1/2 yellow and 1/2 red pepper; shredded,
1/4 cup sprouts,
1 tsp red chillies; thinly sliced,
1 tbsp lime juice,
1 tbsp tamarind paste,
1 tbsp sugar,
1/4 cup peanuts,
1 tbsp fish sauce,
Salt to taste,
2 tbsp olive oil,
Water.

Method:
Boil water and set it aside for few minutes. Then add the noodles to it and let them cook in this water. These noodles should not be overcooked.

Heat a pan, add olive oil, add garlic, saute till  it turns pink. Then add chicken strips, cabbage, spring onions, peppers, sprouts, salt and stir well.

Cover and cook for few minutes till the chicken is cooked. Add chillies and mix. Now add a beaten egg to the pan, keep mixing till it is cooked. Add the noodles, lime juice, tamarind paste, sugar, peanuts, fish sauce and stir fry the noodles. Transfer to a serving dish and serve with chilli sauce.

A very easy and quick recipe for vegetable and cheese sandwiches that can be prepared in less than 10 minutes. Kids love these sandwiches and is a healthy option to go in their lunchbox. A sumptous breakfast for all.

Ingredients:
4 slices of multigrain or brown bread,
1 cup grated Mozzarella cheese, (or any other that is available)
2 tbsp chopped red or white onion,
3-4 tbsp chopped red,yellow and green peppers (or whichever is available),
6-7 black or green olives; sliced,
2 tbsp chopped tomatoes,
Few leaves of spinach; blanched,
1/2 tsp red chilli flakes,
1/2 tsp dry mixed herbs.

Method:
Heat a griddle or choose to grill you sandwich. Butter the bread if you like, else use as it is. Mix together all the other ingredients and divide into two equal portions to prepare two sandwiches. Stuff the cheese mixture in between two bread slices, press and place on the griddle or on the grill. Roast or grill on both sides till crisp and brown. Cut each sandwich into two pieces diagonally and serve hot as breakfast with juice or milk.
TIPS:
1. Veg Cheese Balls: Use the same filling to prepare cheese balls. Prepare the filling, make small balls, coat them with bread crumbs, egg, again with bread crumbs and bake or deep fry them.

2. Veg Cheese Nuggets: Add little mashed potatoes to the cheese mixture, make small flat balls, coat with bread crumbs and fry. You can add more vegetables to the mixture.

3. You can use this filling in parathas too.