Melon Salad with ginger, orange dressing

This is one of my favorite desserts, specially in the summers..also goes well with a scoop of vanilla or butterscotch ice cream.
3 tbsp sesame seeds
1 cup orange juice
2 tbsp honey
slivers of 1 inch ginger
500 gm any chopped or scooped melons
1/2 cup port wine (optional)

Put the melons in a glass serving bowl. In a nonstick pan toast the sesame with ginger for a minute, on low heat. Add the orange juice and port wine, stir till it's mixed well. Pour over the melon and toss. Refrigerate for 30 mins. Can also be served warm with ice cream

My Pao Bhaji

This recipe serves 6

500 gm chopped mixed vegetables (cauliflower, peas, carrots, French beans)
2 large potatoes diced
1 large capsicum diced
2 medium onions chopped
4 medium tomatoes chopped
2 tbsp garlic, ginger, chilly paste
1/2 tsp whole cumin
2 tsp vegetable oil
1 tsp butter
3 tbsp Pao bhaji Masala
Dry masalas- Salt to taste, 1/2 tsp each of turmeric powder, coriander powder, red chilly powder
1/2 cup fresh chopped coriander
Juice of 1 lime
2 cubes, grated cheese cube (optional)

Pressure cook mix vegetables and potatoes (except capsicum) to 3-4 whistles. Retain the stock. Heat oil in a pan, add cumin, garlic, ginger, chilly paste and sauté for a minute. Stir in the onions and cook till soft or light brown. Add the tomatoes, cook for 6-7 mins on high flame, stirring regularly and making sure its not getting burnt. Add dry masalas and 2 tbsp out of the 3 tbsp of pao bhaji masala. Stir for a minute and add the boiled vegetables. Keep adding the vegetable stock while cooking to the required consistency. In a separate pan heat butter, add 1 tbsp of pao bhaji masala and capsicum. Saute for a minute and pour an the vegetables, add lime juice and garnish with coriander and cheese spread. Serve with hot buttered bread... I also like to toast it on bread topped with cheese..like a pizza..

Quick Thai curry

It's been a while since I've posted something...busy season...
Anyways, this recipe is quick & easy, specially since now you get really good quality Thai curry pastes. I always have a jar of the paste stocked with me. This dish is more of a comfort food to me.
Here it goes:

1 tbsp Thai Curry Paste
1 inch sliced Galangal (Thai ginger)
6-8 fresh basil leaves
500 gm mix sliced vegetables- zucchini, red & yellow capsicum, broccoli
or 500gm  breast of chicken, sliced
(if using vegetables and chicken, reduce chicken & veg weight to 250 gm each)
100 ml coconut milk

Boil the vegetables & chicken- retain the stock
In a non-stick pan heat the curry paste with the Thai ginger(wouldn't use oil as most ready pastes already have oil) for about 2 minutes on medium flame. Add the stock followed by the vegetables or chicken, basil leaves bring to boil, stirring in regular intervals for about 10 mins. Add in the coconut milk, stirring the gravy for another 5-6 minutes. It's ready...:-)

Cottage Cheese Crustini

1tsp white vinegar
1 small finely chopped white onion or 2 spring onions (green part for garnish)
200 gm Cottage Cheese
50 gm fresh cream
1 cube grated cheddar cheese
Salt, Pepper, Mixed herbs & Paprika (as per taste)

Thinly sliced French stick or sliced bread cut in triangles- toasted just before serving

Put vinegar in a bowl, add salt, pepper, mixed herbs, paprika and onions. mash in the grated cheese & cottage cheese. finally stir in the cream. Spread on toast and garnish either with sliced olives or spring onion greens.