Ingredients:
6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
1½ tsp crushed Pepper Corn
1½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint

Method:
Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.

Ingredients:
1 cup chopped Mixed Boiled Vegetables (French Beans, carrots, cauliflower, Green peas)
2 chopped Onions
4 tblsp chopped Capsicum/Pepper
1 chopped Tomatoes
?½ – 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

Method:
Heat the oil and fry the onions for 2½ minute.
Add the capsicum and tomatoes and fry again for 2 minutes.
Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
Spread the tomato gravy on top and sprinkle a little grated paneer over it.
Bake in a hot oven at 200c for 10 minutes.

Ingredients:
2 meduim sized sliced Brinjals (eggplant, aubergine)
1 tblsp Oil
6 – 7 Tomato (Tamatar)
2 flakes chopped Garlic (Lasun)
2 – 3 chopped Onion (Pyaj)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Thyme (Ajwain)
1 tsp Sugar
1/2 cup Cottage Cheese (Paneer)

Method:
Slice the brinjals.
Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot. Cover and cook on low flame till they are soft.
Sprinkle little salt, cover and cook till the brinjal slices are soft.
In a blender, grind tomatoes, onion and garlic.
Add the chilli powder, thyme, sugar and salt to the brinjals.
Cook for few more minutes.
Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce.
Cover the top with paneer and bake in the oven for 5 – 10 minutes at 210 degrees.  Serve hot.