Fish Fry

Fish Steak - 1/2 kg, washed and pat dry

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Curry Leaves, chopped

Ginger Garlic paste - 1 tsp

Lemon juice

Salt & Pepper

Oil

In a large bowl add the Fish along with Turmeric, Chilli powder, Curry leaves, Ginger Garlic paste, Lemon juice, required Salt, Pepper and 1 tsp Oil. Mix well and let the Fish marinate in this mixture for 15 min.

Heat Oil in a medium pan. Add in marinated Fish and cook on low flame for about 5 min. Flip the Fish to the other side and continue cooking for another 5 min.

Transfer the Fish to a serving platter and garnish with Onion rings and Lemon wedges.

Tomato Soup

There is nothing that makes the kid hiding in you happy like a bowl of Tomato soup served with a grilled Cheese sandwich.

Olive Oil - 1 tbsp.

Butter - 1 tbsp.

Cumin seeds - 1 tsp

Onion - 1, sliced

Carrot - 2, diced

Bell Pepper - 1/2,sliced (optional)

Garlic - 2 cloves, minced

Tomato - 4, diced

Ginger - a small piece, grated

Mint - 5 leaves, (optional)

Cayenne powder / Red Pepper Flakes - 1 tsp

Salt & Pepper

Chicken Stock - 1 cup

Heavy cream

Heat Olive Oil and Butter in a stockpot over medium heat.

Temper Cumin Seeds.

Stir in Onion, Carrot, Bell Pepper, Garlic, Tomato, Ginger, Mint, Red Pepper Flakes, Salt and Pepper. Cook closed for 10 min.

Add the Chicken Stock and cook closed for another 10 min. Puree until smooth using a hand blender. Strain through a sieve.

Ladle the soup into serving bowls and garnish with Heavy Cream.

Serve warm with grilled Cheese Panini.

Omelet - Indian Style

Egg - 2

Milk - 1 tbsp.

Onion - 1/4 cup, diced

Green Chilli - 1, minced

Salt

Oil - 1 tbsp.

Peppercorn - 1 tsp

In a medium bowl add the Eggs and Milk; whisk well until smooth.

Stir in chopped Onions and minced Green Chillies.

Season the Egg mixture with a pinch of Salt.

Heat Oil in a nonstick skillet. Pour the Egg mixture into the hot skillet. Once the edges begin to brown; flip the Omelet and cook the other side.

Garnish with freshly cracked Peppercorn.