MEAL FOR 4

In this post I will share whole menus for 4 people. For now I will share an Indian Dinner spread restricting the menu to recipes that will take less time. Will add chinese and continental options soon along wiht more Indian. As of now how does this sound:
Butter Chicken
Panchmel Dal
Mili Juli Saziyan (with coconut and sesame seeds)
Mughlai Pulao
Dahi Bhalle and Raita


BUTTER CHICKEN
1 kg boneless chicken pieces marinaded 3-4 hrs with 1.5 tbsp ginger paste, 1 tbsp garlic paste, 2 tsp red chilli powder, 2 tsp garam masala, 1 tbsp coriander-cumin powder, salt, 1 drop of red food coloring and 1 tbsp of ghee/butter/oil.
Puree of 10 plump tomatoes, 1tsp each chopped ginger abd garlic, 1 tsp jeera, salt, 2 tsp sugar, 3-4 slit green chillies, 1 tbsp kasuri methi
1/2 cup fresh cream, a knob of butter
Roast the chicken for 10 minutes at 200 dergrees or shallow fry them in batches till 3/4rths done. Heat sme oil in a pan and throw in the jeera. Add and fry ginger garlic for 2 minutes. Add tomatoes, sugar and salt. Cook for 5 minutes. Add green chllies and chicken. Cook covered till chicken is done and fat separates. Add kasuri methi and Cream and switch off the gas. Add Butter. Serve.

PANCHMEL DAL
1/4rth cup each of chane ki dal, masoor ki dal, moong ki dal, urad ki dal
1/2 cup of Arhar ki dal
1 tb sp each chopped ginger and garlic, chopped coriander leaves, 3-4 slit green chillies, 2 tomatoes chopped, 1 onion chopped
1tsp red chilliy, 1 tsp ajwain (carom seeds), 2 tsp jeera, 3-4 cardamoms, 1 inch cinnamon, 2 bay leaves, 4 cloves, 1tbsp coriander powder, salt, dried red chilly

Boil the dals with a bay leaf, salt and turmeric. Heat Oil/ ghee in pan and throw in jeera, ajwain, cardamom, cinnamon, bay leaves, cloves. After 1 minute throw in the ginger, garlic, green chillies, onions. Fry on medium flame till onions go golden brown. Add the coriander powder, red chilly. Add tomatoes and salt. Cook till fat seperates and add the Dal.
For tadka: heat ghee, add jeera and dried red chilli. Pour the hot ghee with jeera into the dal. Serve garnished with coriander leaves.

MUGHLAI PULAO
1.5 cups fragrant basmati Rice
4-5 cardamom pods, 2 inches cinnamon stick, 2-3 bay leaves, 1 shahi elaichi (its a black, large version of cardamom), 4 cloves
1 onion chopped, 1/2 tsp garlic chopped, 2 tsp ginger chopped
1/2 tsp turmeric, 1 tsp jeera, 1 tsp sugar, 1 tsp red chilly, handful of nuts and raisins,salt
1 tbsp of Rose water
Wash basmati gently till water runs clear and all starch is removed. Starch makes rice sticky.
Heat Ghee. Add jeera, cardamoms, cloves, bay leaves, shahi elaichi. Add ginger, garlic, onions and fry till onions are transparent. Add nuts, raisins, turmeric, salt, sugar, red chilly. Fry for 2 minutes. Add rice and cook till grains are well coated and a little transparent. Add Hot water and cook till rice is almost done. Add rose water and cover and keep for 10 minutes till rice completely cooks in its own steam. Add 1 tbsp hot ghee and mix well. Add a drop of kewra essence for an 'extra something' while boiling rice.

MILI JULI SABZIYAN sesame seeds and coconut
This may sound like work but if you have a food processor or any damn blender your job is half done.
Roast together: 4 tbsp fresh coconut, 2 tbsp sesame seeds, 3 tbsp peanuts. Grind into a paste with 2 green chillies, 1 tbsp jaggery
Chop potatoes, carrots, cauliflower, beans, brinjal, ladies finger(Bhindi)..any vegetables that you want.
If using brinjals and bhindi then fry them a little first. Blanch rest of the veggies except Bhindi in boiling water for a few minutes.
Heat Oil. Add 1 tsp jeera, black mustard seeds (sarson), a few curry leaves. Add 1 tsp each chopped ginger and garlic. Add the ground paste and fry for a few minutes. Add turmeric and red chilly. Add 2tbsp of tamarind pulp. Cook for a 5 minutes till fat separates. Add vegetables and salt and cook covered till done.

You can substitute fresh coconut with dry coconut powder. You can store it for months. Substitute tamarind with tomatoes for a different take.



DAHI BHALLE
My bhallas are melt in the mouth and I make them so quickly people think they are store brought. Well the big secret is this: I soak the Urad Dal for 2 hours and then I throw it in the food processor with a little water for a smooth, air-light paste. No beating with hands till arms hurt. the Urad dal batter is rather sticky so spread a plastic sheet, wet it and using wet hands put some batter on top and dab it to flatten. Gently put the vada in the hot oil. Fry over medium to low flame till light brown outside. Put the fried vada in lukewarm water. This softens them and a good vada will float on top. Cover the vadas with ypgurt, little salt and dunk in the fridge till its time to serve.

You can add salt, pepper, chopped onions, ginger- garlic, corainder into this batter and make delicious savoury vadas.

The Dahi for the Bhallas: Whisk yogurt with a pinch of salt, roasted cumin powder, red chilly, chopped coriander. Add a little sugar to it for the ultimate taste. Add Chat masala. Refrigerate and pour over bhallas before serving.

BREAKFAST in Style

THE BEST BREAKFAST RECIPES

Starting your morning with a delightful breakfast will ensure a good mood for rest of the day. If you precede your breakfast with some Yoga or pranayam will make things even sweeter. Almost all recipes I am about to share can be done under 20 minutes or less. I will try my best to keep things healthy! So lets jazz up the mornings a bit!

Recipes in this post:
Pancakes with Homemade chocolate sauce and Strawberry Relish
Really Quick Uttapams
Stuffed 0mellete
French Toast
Vegetarian egg sandwich without any egg
Open Paneer Egg Sandwich
Granola Bars

PANCAKES with syrup
1 cup self raising flour, 1 egg, half cup milk, 1.5 tb sp melted butter or fat, 2 tb sp castor sugar, 1 tsp vanilla essence.
Throw everything into food processor and mix well. Dont over mix. If mixing by hand make sure the sugar is dissolved. The batter should not be too thin (somehting like a pakora batter). Heat a flat pan. Spoon ladle fulls of batter into it. Cook the first side till bubbles form on the surface...about 1-2 miuntes is all it should take. Flip, cook for anuther minutes or so. Serve with honey or Sauce of your choice.

Chocolate Sauce- The chocolate sauce we get in the market is more of a syrup than sauce (check below the label) so make your own! Use chocolate melted in a double boiler or the chocolate powder available in the market. A double boiler is simply a water so that chocolate doesn't burn. Take water in a Pan and boil it. Take chocolate in another smaller vessel and put it in the boiling water. Melt the chocolate gently. In100 gms of chocolate, add 1tbsp of butter, 2 tbsp water and 2 tbsp sugar- if using unsweetened chocolate.
Strawberry Sauce- This is less of a sauce than a delicious fruity relish that you can pour over the pancakes. 100 gms chopped strawberries, 1/2 tsp of balsamic vineger(optional), 3/4 cup sugar, 1 tsp lemon juice, 1tsp vanilla essence. Throw the strwberries and sugar in a pan and swirl aorund over low heat till berries release all juices. Will take about 5 minutes. Take off heat and add lemon juice and vanilla. Eat!

Add another cup of sugar and reduce till mixture is almost half to get your homemade strawberry jam!

Quick UTTAPAMS

1 cup Sooji/ Rawa, 1 cup thick curd, chopped onions, tomatoes, peas, coriander, red chilli, salt . Mix Rawa, Curd and salt. Beat well till a light batter forms. Heat a little oil in a flat pan. Throw in vegetables and saute for 2 minutes. add red chilli. Pour the batter over the veggies. Cover the uttampam and steam for about 8 minutes. Serve.

STUFFED OMELETTE-

Proportion of ingredients are upto your preference. Beat eggs till just starting to get fluffy. Add salt and pepper. Heat oil in a pan and saute sliced onions, bell peppers, mushrooms and chopped ham (optional). After 1 minute add par boiled, cubed chicken. Add salt and pepper Add oregano and fresh parsley if desired. The egg eating vegetarians can use peas, beans, carrots, cook them with the peppers. Take the filling out in a bowl. Heat oil in a pan and pour in the egg. after 1/2 a minute add the filling. Place cheese slices on top or grate morzarella or cheddar over the filling. Cook the omelette till done and cheese melts. Serve.

VEGETARIAN EGG TOAST without any egg-

This sounds confusing but you'll know when you make it. Its better than any egg sandwich! 4 slices of bread, 1/4 cup sooji/ rawa, salt, pepper, chooped cucumber, carrots, peas, onions, 1/2 cup thick cream. Mix all ingredients together and apply on the bread slices. Heat pan. Grease it with very little oil. Place the slices carefully filling side down on the pan.

FRENCH TOAST-

4 slices of day old bread, 3/4 cup milk, 3 tsp sugar, small pinch of salt, 1 egg, 1 tbsp of melted butter. Beat all ingredients except bread into a smooth batter. Dip each slice into the batter. Heat pan and toast the slices or bake them in an oven for 10 minutes at 180 degrees. Serve with chocolate sauce or honey. Jazz the up usual frenach toast with some cinnamon powder added to the batter

PANEER AND EGG OPEN SANDWICH-

6 slices of bread, 1/2 cup cottage cheese, 1 egg, 1 small finely chopped onion, finely chopped fresh, coriander, salt pepper, red chilli. Mix everything except bread and apply on each slice. Heat little butter in pan and toast with filling side down.

Grilled Dinner Dishes

PAN GRILLED CHICKEN

Using whole chicken legs looks appetising and one per person is enough.

Marinade 4 whole chicken legs in:

2 tsp Soy Sauce (This is a secret ingredient many chefs use to get the beautiful bronze color on the meat)

Salt and pepper to taste

2 tsp Worcestershire sauce

3 tsp Ketchup

herbs- Dried Oregano, fresh parsley

3 tsp lemon juice

4 tsp Olive Oil

Mix everythin and marinade for atleast 1 hour. Heat 1 tsp oil in a flat pan. Throw in the chicken legs. Grill without covering till chicken in almost done. Now turn the heat to maximum and grill while pressing down the chicken. Serve with some garlic bread or buttered rice and Eat!

GRILLED VEGETABLES- for 4 people

Cut in cubes/chucnks:

2 medium potatoes, few florets of cauliflower, 1 large carrot, 1 large onion, a bunch of green/french beans, half cup shelled peas

You can add Pitted Olives and button mushrooms, celery, broccoli...anything that you like! even eggplant...but fry the eggplant (brinjal) in some oil first. then add with rest of veggies.

Heat Olive Oil or butter in pan. Add 2 garlic cloves chopped, 1 clove (laung) and throw in potatoes and peas first. Cover and cook till half done. Throw in rest of the vegetables. Add salt and pepper. Cover and cook in their own juices till almost done. Cook in high heat without covering. Add chopped coriander and parsley. Add dried oregano. Enjoy with some herbed rice with white sauce.

GRILLED FISH- 1

Marinade for 30 mins two chunky Salmon/ Seer fish/ Sole fish or any fish u get in:

1 large tbsp English Mustard, 1 tsp Worcestershire Sauce

chopped parsley, 2 tsp Lemon juice

1 tsp Olive Oil

Salt, Pepper

Mix everything ang grill in a pan till done...about 4 minutes each side. Sprinkle chopped parsley and Serve with some buttered rice, bread with white sauce on the side.

CARAMELISED GRILLED FISH

Marinade 2 filets of fish of your choice in:

2 tsps Soy Sauce, 1 tsp lemon juice, 1 tsp chilli powder

1 tsp of palm or white sugar, 1tsp fish sauce (Optional)

Salt, pepper

Chopped herbs like parsley and coriander

half tsp Red Wine Vinegar (optional)

Grill the fish on high heat in olive oil while pressing it down on the pan. The red wine vinegar and sugar give the fish and beautiful bronzed crunchy covering. Pressing the fish down further helps caramelised the sugar in the fish and gives it a dark coat. This fish is sour, sweet and hot- a combination that works extremely well. Serve.

Some More Finger Foods for Cricket/ Football Matches

EASY ANCHOVIES
I was pleasantly surprised to find Anchovies and Sardines selling in Spar and Spencer. They are inexpensive, very easy to cook and taste great. Everything you need when you are serving a big number of guests.
You'll need: for 10 people
500 grams of Anchovies
Self Raising Flour
Salt and pepper
Wash Anchovies and pat dry well else they wont turn crispy. Shake anchovies around with all ingredients and deep fry in batches for 3-4 minutes. Serve hot. If you want to prepare this and serve later then keep them in a warm oven. They will retain crispiness.

SPICY INDIAN SALMON or Amritsari Machli
Try this dish. Highly Recommended. You can use any fish for this, including Salmon and it tastes heavenly. Traditionally Sole Fish (a river fish) is used.
500 grams Indian salmon or any any fish
2 tbsp besan (chickpea flour); 1 tsp garlic paste, 2 tsp ginger paste
2 tsp Ajwain (replace with dried oregano if u dont have this)
chat masala to taste; 1 tsp Red chilli powder
salt and oil
Juice of a lemon
Wash fish and pat dry well. Combine all ingredients except besan and chat masala. Marinade for 20-30 mins. Sprinkle besan on the fish till its completely covered. keep patting the pieces to that besan sticks to it. Shallow fry for 6-8 minutes. Serve sprinkled with chat masala, garnish with lemon wedges and Green Coriander chutney.

FRENCH FRIES
This is a quintessential dish that has to be there on the table. As finger food or a side dish and buying precooked- prepackaged bags is a good idea. But if you want to make your own here is how to get that crunch.
You are supposed to use Russet potatoes to make french fries but who among us can tell one potato type from another? So simply pick the largest potatoes you can find and go with it.

Soak 4-5 large potatoes sliced evenly into long strips of 1/5 inch thickness in cold water. Throw in 2 tsps of salt. Leave it for 30 minutes. Drain all water out and deep fry the potatoes till half done. take them out. Just before serving fry the french fries for a second time till completely done. Do not overcook. Refrying anything makes it very crunchy. This is what restaurant people do. But since they use the same oil over and over again it becomes much more unhealthy.

CHICKEN MOMOS: For 6 people

200 grams minced chicken marinaded for 1 hour with: 2 tsp garlic paste, 1 tsp ginger paste, 1/4 cup chopped spring onions 2 tsp White Vinegar; 2 tsp Fish Sauce, 2 tsp Oyster Sauce, 3 tsp Soy Sauce, Salt, red chilli powder, pepper, pinch of sugar

You can use chopped garlic and ginger as well. use salt judiciously as all sauces have salt too. Mix everythin. marinade.

DOUGH for MOMO:

1/2 cup Self raising flour, a pinch of salt

Pour all the flour onto a large, clean surface. Make a well in the pile of flour and mix in a little water. Mix the flour and water very well by hand and keep adding water until you make a ball of dough that sticks to itself, but does not cling to your hand. Knead the dough very well until it is flexible and smooth. Cover and Leave it for 30 minutes. Roll out circles of 10cm diameter and cut in half. Stuff chicken mixture in this semi circle and close while crimpling and pinching along the opening. There are many helpful websites that will teach you to make different momo shapes (www.worldfoodieguide.com/index.php/how-to-make-momos-tibetan-dumplings) .

Steam for 10 minutes in a steamer or idly stand. or Fry them up. Serve hot with chilliy sauce.

CHILLY SAUCE with MOMOS

Red Chillies, Garlic, Green chillies, 1/2 cup White Vinegar, 1 tbsp Soy Sauce, 1tsp Fish Sauce (Optional), 1 tbsp Sugar

Soak 6-7 dry red chillies in hot water for 15 minutes. remove the seeds of the Chillies if you want flavour without the heat. Grind the chillies into paste. Heat some oil. Add finely chopped garlic, finely chopped green chilly, and chilly paste in that order. Add vinegar and the sauces. add sugar. Cook till the sauce reduces a little. Serve.

PRAWN/FISH MOMOS

Same procedure as above but for 500 grams finely chopped prawns use following measurements:

1tsp chopped garlic, 1tsp chopped ginger, 2 tsp fish sauce, 2 tsp vinegar, 1tsp oyster sauce, 2 tsp soy sauce, salt, red chilly, pepper

Reduce cooking time to 6-7 minutes as fish cooks much quicker than chicken.

VEGETABLE MOMOS

1 cup cabbage finely chopped
1 cup tofu cubed
1/4 cup mushrooms (Shitake or button ) 1/2 cup carrots chopped
1 cup spring onion finely chopped
1/2 cup cilantro, chopped
1 tablespoon garlic minced
1 tablespoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
3 fresh red chilies, minced (optional) 2 tsp Soy Sauce, 1 tsp Vinegar
salt to taste

Mix everything and use same procedure as the chicken momos. Steam or fry for 8-10 minutes

Super Bowl of cricket- IPL Bites and Beer

Hi everyone. IPL is goin on..another month of excitement left. Not all matches have been very watchable but they are fast getting more and more riveting with the previously losing teams tooping the charts. With good company and some drinks to go with it any match become fun to watch. Throw in some easy bites and you have a full party going on. With the recipes I am about to share enjoy a whole month of IPL Parties. Go easy on the beer though. SRK will probably loose a few pounds by May-end but you dont want to spend June working off the extra weight you put on munchin on those chips and drinking those pints.

FISH FINGERS

This is a very easy recipe. If you have time to shop for some fresh Sole/ King Fish/ Seer Fish/ Salmon/ Prawns/ Shrimp your job is 80% done. The basic batter for all the fishes mentioned is the same.

Ingredients: for 4 people
500 grams of any firm flesh fish sliced into fingers 2 inches long and 1/5 inch thick.
Parsley, chopped finely
1/5 cup Self raising flour mixed with a pinch of baking soda
1 egg
1 cup bread crumbs
salt
pepper
Vegetable Oil for deep frying
Mix the fish with parsley, salt and pepper as per taste. Beat the egg. Heat about 1/2 cup oil in a deep bottomed pan. Dip fish finger into self raising flour, shake off excess. Then take it out and dip in the egg. Take it out and dip in the bread crumbs. Shake off excess and deep fry for about 3-4 minutes in high flame. The baking soda in the flour maked batter extra crunchy. Serve with tartar sauce and salad.

HOMEMADE TARTAR SAUCE

We are more likely to have mayonnaise at home than tartar sauce. A quick fire way of making tartar sauce is as follows:

1 cup Mayo; 1 table spoon White Vinegar; Some pepper 2 tea spoons finely chopped Onions/ Spring Onions/ cucumber/ carrot (Optional) Mix everything well together. Tartar sauce is ready.

PEANUT SALAD

This recipe involves no cooking, is filling and a great accompaniment to drinks. 1 cup toasted peanuts 1/5 cup Sweet American corn 1 Cup Onions or Spring Onions chopped medium fine 1/4 cup finely chopped herbs like coriander, parsley, basil 1/2 cup finely diced firm tomatoes and cucumber salt and pepper; 2 tea spoons lemon juice 1 table spoon Olive Oil

For Spicier Indian version do not use parsley and throw in lots of Chat Masala, extra lemon juice and finely chopped green chillies. Mix everythin together at the time of serving and enjoy.

CHICKEN SATAY on SKEWERS with Peanut Sauce

If you can get bamboo skewers, great, else simply grill them spread on a oven proof pan or even pan grill on fire.

2 cups chicken, diced into cubes 1 table spoon Oyster sauce; 2 tea spoons Fish sauce; 1 tsp Soya Sauce 1 tea spoons Red Chilli; Salt and Pepper 1 cup coconut milk; Juice of half a lemon

Marinade the chicken in all the ingredients mentioned for 6-7 hours. Minimum of 1 hour is recommended. Pan grill till chicken or tender or Skewer and grill in the oven for 10 minutes at 200 degrees.

For Peanut Sauce:

1/2 cup crushed, toasted peanuts 2 tsp Soya Sauce, 1 tsp Fish sauce, 1/2 cup Vinegar 1.5 tbsp Sugar, Finely chopped garlic, red chilli and ginger

Mix evrything except the peanuts and boil till reduced by half. Add crushed peanuts and serve with the Satay.

SAUSAGES ON SKEWERS

8-10 Sausages of your choice, chicken or pork

Option 1:Mix the sausages with barbeque sauce and pan grill (saute in a pan till done).

Option 2:1 tsp Worcestershire sauce, 2 tsp Soya Sauce, 1 tsp Sugar, 1 tbsp finely chopped onions, 1 tbsp tomato ketchup. Mix the sausages with all ingedients and pan grill.

MINI (Egg) SANDWICTHES

Slice bread of your choice into triangles. Mix together diced boiled eggs (Optional), chopped vegetables like bell peppers carrots, spring onions, cucumber, boiled peas, sweet corn, etc. Add Mayonnaise and English Mustard. Butter the bread and fill it with the prepared mixture. Serve with some more mustard.

Omelette: Spanish Frtittata

I don't want to scare you guys away with any complicated stuff. Lets do something very simple but as fulfilling and appealing as any exquisite dish. A Frittata. This simple Spanish delicacy is extremely easy to prepare and is sliced into squares and served as tapas (bitings served with drinks). But that's what the Spaniards do. You can have it for breakfast, lunch or dinner. Serve it with a tomato salsa or baked beans with some crusty bread and a glassful of milkshake to your friends and party's on!

Recipe: For 4 people
6 Eggs
1 Large potato
1 Bell pepper- red, green or yellow as per your preference, sliced
Assorted Vegetables (Optional)
1 Large Onion Sliced
1/2 cup Shelled Peas
Ham, Chopped into pieces
Diced cubes of chicken
2 large cloves of garlic, grated
1/4 cup chopped mushrooms
Grated cheese, preferably parmesan but Cheddar or Morzarella will do fine
Fresh parsley and coriander, chopped finely
Dried Oregano
Salt and Black pepper as per preference
2 tea spoons Olive Oil


Heat Olive Oil in a flat bottomed deep pan. Saute the garlic till you can smell the aroma of roasted garlic. Throw in onions, bell peppers, chicken and mushroom in that order. Also throw in ham after 5 mins of frying hte chicken. Fry till the Chicken cooks and mushrooms and peppers are soft. Add salt and black pepper. Beat eggs well with some salt. Do not over beat. A good omelette batter has to be beaten well but it should not get frothy. Pour eggs over the pan and cook for about 10 mins till the eggs look cooked about half way from the sides. While the centre is still wobbly remove the pan from the fire. Sprinkle the herbs and a loadful of cheese on top. Heat the grill in your oven to 300 degrees. Grill the frittata till the cheese melts. Enjoy!

Slice into strips, wrap some sliced cucumbers, carrots, celery etc and serve with Salsa Dip or Mayo dip to enjoy as starters. You can have this as your main course. Just have some whole wheat breads on the side, sausages and some baked beans

Butter Cake

A rich vanilla flavoured butter cake that just melts in your mouth leaving a buttery aftertaste is a sure hit with anyone. Serve it sliced with tea or rustle up a dessert by pouring custard/chocolate sauce on it with icecream on the side. Here is the recipe:

1.5 cups all-purpose flour
1 tea spoon baking powder
1/5 tea spoon Soda Bicarbonate
1/4 tea spoon salt
1 cup softened butter
1 cup castor or any granulated sugar
1 tea spoon vanilla essence
2 large eggs at room temperature
3/4 cup milk

Sift the flour, baking powder and salt. Beat the butter, sugar, eggs and vanilla. (Beating vanilla with the egg removes the eggy taste from the finished product). Beat until frothy. An electric mixer comes in very handy for this. Now add the dry ingredients to the wet. A few table spoons at a time. Alternate with Milk. Take Care not to beat the mixture too much. Just enough to blend everything homogeneously. Grease and dust a mould of your choice. The batter shoulf fill not more that 3/4 th of the mould. Pour the batter into the mould using cut and fold method. This means simply to pour the batter in the pan a little at the time from a height. This helps trap more sir in the batter and makes a lighter cake. Prehreat oven at 250 degrees for 10 mins. Bake the cake for 35- 40 mins in a 180 degrees oven. Your cake is done when a toothpick inserted in the centre comes out clean. Enjoy!

Hi People

This will be my first post in the blog. And i must add that my blog is going to be almost all about FOOD. I am kinda hoping that you guys like FOOD enough to go through the rest of the contents I intend to share. Well sure you do. Who doesnt like food? and good food at that..right? I firmly believe that God gave intelligence to man so that we gud eat better. There are other benefits like the various inventions...u know...food processors, mixers, grinders, blenders etc etc..what wre they invented for? so we cud eat better! Irons, washing machines, telephones, TV, internet....what for? so women could finish the thankless household chores and focus on sharing and recieving tips and recepies. Why? u go it..so we cud eat better! This sounding like an all woman thing..but guys, they told us way to a man's heart is through his tummy...But well we have evolved enough to now know for sure that its a two way road.. Women fall for hot or even 'not so hot' guys who cook like Nine Pins!

Ladies and gentlemen, the ones among you who wish to score in the kitchen are about to start to learn the art of Food Seduction. Cook the simplest yet delicious dishes that you can serve up in no time. Surprise your friends, family and partner. They'll adore you for the treat.

Lets get down to business.