Whole wheat spaghetti , Steamed sea bass, Lemon chicken & Scrambled eggs

300 g whole wheat spaghetti
1 kg ripe , firm , red tomatoes
3 large cloves of garlic , slivered
3 tablespoon white wine
1/2 teaspoon red chilli flakes
1/2 teaspoon sugar
1 bunch fresh basil , julienned
3 tablespoon olive oil
Salt and pepper to taste

Boil salted water in a large pot. Put spaghetti in and cook according to package instructions. Usually about 12 minutes , but whole wheat can take longer , depending on the brand. While the spaghetti is cooking , start the sauce.

Blanch tomatoes in boiling water and peel. Cut tomatoes in half and chop coarsely , retaining the juice with the tomato chunks.

Heat olive oil in a large skillet and fry the garlic for about 30 seconds. Do not let it brown.

Add the tomatoes and season with salt , pepper and sugar and allow to cook , stirring slightly for about 5 minutes. Add wine and red chili flakes. Cook another 2 minutes. Add the freshly chopped basil and toss. Add spaghetti and serve in bowl, garnished with basil leaves.

200 g sea bass
5 salt
20 g ginger , julienne
20 g spring onion julienne
20 g black mushroom julienne
30 ml maggi seasoning
1 teaspoon pepper powder diluted in 1 teaspoon water
30 ml rice wine
Fresh coriander leaves for garnishing

Steam the fish for 12 minutes. Remove and arrange the spring onion , ginger , black mushroom over fish.

Make a sauce out of the remaining ingredients and pour over the fish.

Garnish with coriander leaves and serve hot.

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1 tablespoon olive oil
1 tablespoon lemon juice
1 bay leaf ( tej patta )
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 - 6 fresh basil leaves , chopped

Cut chicken into 4 pieces . Arrange single layer in a flat dish.

Mix ingredients for marinade, rub into chicken , cover and refrigerate for 6 -8 hours , turning over once or twice.

Heat tandoor / barbeque or grill till medium hot. Lay chicken on rack and grill for about 10 minutes.

Turn over and cook for about 10 minutes longer till chicken is tender.

Serve immediately with kachumber.

6 large eggs
3 medium sized onion , minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 green chillies, minced
1/2 teaspoon low fat butter
2 heaped tablespoon crumbled cottage cheese ( paneer ) made from fat - free milk
5 whole wheat bread slices , toasted

Break eggs into a bowl and whisk.

Add onions , salt , pepper and green chillies and whisk till well mixed.

Melt butter in a non - stick pan over low heat. Swirl pan to coat with butter and drain off excess.

Pour in egg mixture and using a wooden spoon , scramble over moderate heat till half - set.

Add paneer and continue to scramble vigorously. Remove pan from heat before eggs are actually set.

Spread eggs on toast and serve immediately.