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Ingredients:
3 plum tomatoes; sliced,
1/2 pound mozzarella cheese; sliced in 1/4 inch thickness,
1 tbsp drained capers,
Black or green olives; chopped (optional).

For the dressing-
1 tbsp peppercorns; coarsely crushed,
1/2 cup olive oil,
1/4 cup honey,
1 tbsp white vinegar
4-5 basil leaves; freshly chopped,
Salt to taste.

Method:
Arrange the tomato slices and mozzarella cheese slices alternately on a nice decorative plate. Mix together all the other ingredients to prepare the dressing. Pour on the tomatoes and cheese only when you are ready to serve the salad. Sprinkle capers and olives on top.

TIP:
Always mix your vegetables with the dressing only at the time of serving, else your dressing would soak into the vegetables and your salad will become soft and soggy.

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:
For the chicken-
2 boneless chicken breasts; flattened and halved,
1 tsp oregano or dry herbs,
Salt and pepper to taste,
1 tsp vinegar,
1 tsp olive oil.

For the topping-
Hot tomato salsa as per taste,
Grated ricotta or cheddar cheese as per taste,
Green or black olives (sliced) if you like.

Method:
Marinate the chicken pieces with all the ingredients for an hour. Preheat the oven at 400 degrees F or 200 degrees C for 10 minutes. Then place them on to a baking dish and bake them at 170 degrees or around 90 degrees C and bake for 20 minutes. You can also opt to fry the chicken in little olive oil.
When done, arrange on the serving dish, top with salsa and cheese. Season with little dry herbs if you like.

Ingredients: (Serves 1)
Breakfast bread,
2 eggs,
1/4 cup milk,
1/4 cup grated cheese,
Salt and pepper to taste,
A pinch of chilli flakes,
1 tbsp olive oil,
Tomato ketchup or any hot sauce.

Method:
Beat eggs, add salt, pepper, chilli flakes, milk and cheese and whisk well. Heat a pan, add olive oil and pour the egg mixture. Let it cook for few minutes, and then using a spatula lift and stir to scramble the eggs and continue doing the same till cooked properly.
Spread ketchup or sauce on the bread, fill it with the scrambled eggs and serve.

TIP:
This can be served as a healthy breakfast or pack in your kid’s lunchbox.

Ingredients:
1 cup American corn kernels,
1/4 cup cheddar cheese; grated,
1/2 cup paneer; grated,
1/2 tsp garlic paste,
1 tsp roasted cumin (jeera) powder,
1 long green chilli; finely chopped,
2 tbsp chopped coriander leaves,
Cornflour as required for binding,
Salt to taste,
Oil for shallow frying.

Method:
Boil the corn kernels along with little salt in water for around 10 minutes. Drain and let them dry. Then coarsely grind them. Combine all the ingredients except oil to form a dough. Make small nuggets of your favorite shape. Heat oil for shallow frying in a pan. Place these nuggets on it and fry from both sides on medium flame till they turn golden. Serve with mint chutney.