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Ingredients:
4 bananas; sliced,
1 box vanilla wafers,
2 cups whole fat milk,
2 tbsp unsalted butter; softened,
2 egg; yolks separated from whites,
A pinch of salt,
1/3 cup flour,
1 sugar,
1 tsp vanilla extract,
1/3 cup caster sugar.

Method:
Preheat the oven to 425 d F (200 d C) Heat a pan, melt the butter and then add 1 cup sugar, flour, egg yolks, milk and salt to it. Whisk them together and cook on medium flame for around 10 minutes. Keep whisking continuously and cook till nice thick custard is formed.
In an baking dish, spread the vanilla wafers, then layer half of the banana slices.
When the custard thickens add vanilla extract. Then pour half of the custard on the layered wafers and bananas. Repeat this with the remaining banana, wafers and custard.
To prepare the meringue, put the egg whites and caster sugar into the electric mixer and continue to blend it till nice thick meringue is formed. The consistency must be stiff and peaks should be formed when you dip a spoon and scoop out of it.
Spread this meringue topping over the custard layer and bake in the oven at 425 d F (200 d C) for around 5 minutes. Your dessert is ready to be served.

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: Serves 2
1/2  packet Whole wheat spaghetti
2 onions; chopped,
4-5 cloves garlic, chopped,
2 boneless and skinless chicken breasts, (or Ham or bacon if you like),
2 eggs; beaten,
8-10 peppercorns; crushed,
1/4 cup grated Parmesan cheese,
1-2 tbsp chopped fresh parsley,
Salt to taste,
Olive oil.

Method:
Boil water and cook the spaghetti into the pan and add 1 tbsp oil to it. Or follow the instructions given on the packet.

Heat 2 tbsp olive oil in a pan and add the chopped onions to it. Add garlic and let it fry for few minutes. Add the chicken chunks and let them cook till tender. Season with salt.
Drain the spaghetti and transfer in to the serving dish. Whisk the eggs with pepper and pour into the spaghetti. Then add the spaghetti to the chicken and mix well. Remove from flame and add parsley and grated cheese.

Fried Chicken Drumsticks with crispy texture of bread crumbs.  

Ingredients:
For the marinade-
4 chicken drumsticks (legs),
1 tbsp lemon juice,
1 tbsp ginger-garlic paste,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
2 tbsp yogurt, beaten,
Salt to taste.

For coating-
Bread crumbs,
1 egg; beaten,
Salt to taste.

Other-
Oil for frying.

Method:
Make slits to the drumsticks so that marinade penetrates deep into the chicken. Mix together all the ingredients of marinade and apply properly to the drumsticks. Let the chicken marinate for atleast 2-3 hours. For best results marinate overnight in the refrigerator.
Heat oil in a frying pan on medium flame. Spread the bread crumbs in a shallow dish. Dip wach drumstick into the egg and then roll into the bread crumbs to coat well, then again dip into the egg and then roll in the bread crumbs. Coat all the drumsticks similarly and then place them in oil. Reduce the flame and let the chicken cook. Keep stirring occasionaly to fry the chicken evenly from all sides. When the drumsticks have cooked and are nice brown in color, drain on absorbent paper towel and serve hot.

Ingredients:
3-4 chicken drumsticks,
1/2 tsp dried rosemary,
1/2 tsp dried thyme,
1/2 tsp dried marjoram or oregano,
Salt and pepper to taste,
1 tbsp plain flour or any other flour,
1 egg, beaten,
1/2 cup dried breadcrumbs,
Butter or vegetable oil for frying.

Method:
Marinate the chicken with salt and pepper for 1/2 an hour, if you like.
In a shallow bowl combine breadcrumbs, herbs, salt and pepper (add less when you marinate the chicken with salt and pepper). Place the flour in a plate. Add a pinch of salt and few drops of oil to the beaten egg. Add butter/oil in a heavy bottom frying-pan on medium flame.

Now roll each drumstick in flour and shake well to dust away the extra flour. Then dip each drumstick into the egg and then into the breadcrumbs. Coat it properly with the crumbs and then place into the pan. Fry the drumsticks on low-medium flame for 15-20 minutes or till the chicken has cooked* and has turned brown from all the sides. Drain and place on absorbent paper towel. Serve hot with assorted vegetables or rice.

* To check is the chicken is cooked, prick a fork into the chicken and feel if it is tender or hard. Another best check would be to taste a piece