Pineapple salsa with grilled or broiled fish, chicken or pork

Ingredients Fresh pineapple finely chopped : 1 cup Purple onion, finely chopped: 2 tbsp Green onion, finely chopped: 2tbsp Red bell pepper, finely chopped: 1 tbsp (optional) Fresh cilantro, finely chopped: 1 tbsp Honey: 1 tbsp A dash of ground red pepper, cayenne or chipotle Jalapeno pepper, finely minced: 2 tbsp (optional) Juice of 1 fresh lime: about one and a half to 2 tblsp Black pepper: quarter tsp Method Combine all the ingredients cover the mixture and refrigerate it for an hour or more to blend the flavours. Serve with grilled or broiled fish, chicken, or pork. Makes about one and one third cups. Supplementary: wellness The Hindu September 25 2008

Goat Cheese Tatin

Ingredients Goat cheese sliced:80 gm Onion sliced:150gm Green pepper corns:10gm Short crust tart:1 Balsamic vinegar:100ml Iceberg lettuce: 75gm Basil oil Method Arrange salad leaves in the centre of the plate. Drizzle balsamic vinegar over it after reducing it. Grind onion and peppercorn to make chutney. Fill tart with chutney, place cheese slice on top and gratin ate. Drizzle balsamic vinegar and basil oil around the tart randomly. Garnish with tempura fried herbs.

Eggs Tomato Gravy

Ingredients Eggs:4 Oil: 3 tbsp Finely chopped onion: 1 Curry leaves: 5 sprigs Ginger paste: ½ tsp Garlic paste: 1 tsp Tomato puree: 1 1 ½ cups Cumin powder: 1/2tsp Garlic paste: one tsp Tomato puree: 1 1/2 cups Cumin powder:1/2tsp Salt: to taste Chilli powder: ½ tsp Coriander powder:1/2tsp Finely chopped green chillies:2 Corinader leaves (for garnishing): 1 tbsp Method Heat oil in a saucepan. Add onion and fry until golden brown. Add curry leaves and fry for a minute. Mix in ginger and garlic pastes and fry for two to three minutes. Add cumin powder, chilli powder, coriander powder, green chillies and salt along with tomato puree. Cook over medium heat until the oil separates. Transfer gravy to a baking dish. Break one egg into a cup and slide it on to the gravy. Similarly, slide remaining eggs on top of the gravy. But served hot with rice or parathas. Supplementary: Metro plus The Hindu March 11 2008

Palak and Egg Curry

Ingredients Eggs:4 Palak (spinach) leaves:1 large bunch Garlic paste:1 tsp Onion(ground into paste):1 Oil: 3 tbsp Tomato puree:1 tbsp Curd(Whisked): 2tbsp Dry ginger powder:1/4tsp Salt: to taste Method Cut the stems of the palak, wash and drain. Prepare two omelettes and keep aside. Heat oil in pan, and onion paste and fry till golden brown. Add garlic paste and for another two minutes. Add palak, curd, tomato, puree, dry ginger powder, chilli powder, a pinch of fennel seed powder and salt. Cover the pan and allow the mixture to simmer for about 15 minutes, stirring occasionally. Cut, the omelette into large strips and add to the palak mixture. Bring to boil. Remove form heat. Best served hot with steamed rice. Supplementary: Metro Plus The hindu dated March 11 2008

Stuffed Mushrooms Italin Style

Ingredients Large, fresh mushrooms 12 Salad or olive oil: 6 tbsp Salt to taste Soft breadcrumbs: 1 cup Grated Parmesan Cheese; one third cup Chopped onion: half tsp Basil leaves, crumbled: quarter tsp 1 Egg slightly beaten:1 Method Preheat the oven to 350 degree. Rinse the mushrooms and pat them dry. Remove the stems and reserve them for later use. Brush the outsides of the caps with 4tbsp of oil; sprinkle lightly with salt. Place the mushrooms, cavity side up in a shallow baking pan. Chop the stems finely (makes about 1 cup). Mix them with breadcrumbs, cheese and half a tsp of salt. Saute chopped onion and basil together. Stir in the egg. Spoon the mixture into the mushroom caps. Dribble with the remaining 2 tbsp of oil. Bake the mushrooms for 30 minutes. Serve hot.