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Here’s a delectable menu that you can cook up in no time starting with a fine salad and rounded off with a delicious pudding. Bon appetit.

Beef: 1 1/2 cup of 2” inch thin slices cooked with 2 tbsp vinegar, salt and 1/2 tsp pepper

Capsicum (medium): 1

Green chillies: 2

Onion (chopped): 1 cup

Spring onion: 1/2 cup

Salad cucumber (thinly sliced): 1/2 cup

Lime juice: 2 tbsp

Pepper and salt: to taste

Salad oil: 3/4 tbsp

Cut capsicum and green chillies into thin slices.

Take a bowl and mix sliced capsicum, onion, salad cucumber, spring onions and salad oil, add salt and pepper to taste.

Finally add the cooked beef and lime juice. Mix gently, cover tightly and let it marinate for half an hour.

Rice: 2 cups

Chicken (boneless cut into small cubes): 500 gm

Carrot, beans chopped: 50gm

Nuts and raisins: 100 gm each

Eggs boiled and sliced into cubes: 2

Prawns boiled: 1/4 cup

Onions (medium) sliced: 4

Curd: 2 1/2 cups

Ginger paste:1 tbsp

Garlic crushed: 2 cloves

Garam masala: 3 tbsp

Lime juice: 2 tbsp

Saffron: 1 tbsp

Butter: 50 gms

Salt: to taste

Sauté onion, till golden brown and keep aside. Mix saffron with lime juice and keep aside for 5minutes.

Mix garam masala, half of the saffron–lime juice mixture, garlic, ginger paste and one-and-a-half cups of curd, salt and keep aside.

Cook rice in salted boiling water and drain when nearly ready.

In a large pan melt the butter (50 gms) and add chopped carrot, beans, nuts and raisins and sauté for 5minutes. Add cooked rice.

Cook chicken over a low flame till tender. Add cooked chicken into the rice mixture and mix well.

Then add boiled prawns and cubed eggs.

Garnish with chopped coriander leaves and onion rings.

Grated rind of lemon: 1

Milk: 290 ml

Butter: 20 gm

Powdered sugar: 25 gm

Fresh white bread crumbs: 50 gm

Eggs (large), separated: 2

Strawberry or mixed fruit jam: 120 gm

Powdered sugar: 80 gm

Chocolate shavings and cherries: for garnishing

Grease an oven proof dish. Take a pan, beat the egg yolks well, add sugar, butter and bread crumbs and mix well.

Finally add grated lemon rind and pour milk into this mixture and bring to a boil.

Stir well. Pour this mixture into the greased dish and leave to cool for 15 minutes. Then bake in the pre-heated oven for 20minutes until set. Remove from oven and leave it to cool.

Warm the jam in a non-stick pan and spread it gently over the baked pudding.

Whisk the egg whites until stiff and frothy, add 80 gm of sugar and gently fold. Spread this over jam topping and bake again for 12-15 minutes until the top is golden brown. After cooling, chill it and serve with chocolate shavings and chopped cherries.

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