Grill the artichoke, olives and sun-dried tomatoes. Make germolata with lemon rind, chopped parsley and chopped garlic.

Arrange the fish on top of mash and vegetables in the side. Sprinkle lemon germolata around the plate.

RELATED RECIPES Prawn and tomato risotto Spinach and Corn Pakodas Butterless cake with sugar icing Navel orange and honey eggless cake Khandvi Ingredients: 180g - bassa fillet 100g - mash 60g - artichoke 10g - olives 10g - garlic 10g - sun-dried tomato 1g - lemon rind 30g - season flour 3g - chopped parsley (less)

Finish the rice with butter and parmesan. Garnish with parmesan and basil sprig.

RELATED RECIPES Bassa fillet with grilled artichoke, olives and germolata Spinach and Corn Pakodas Tomato Rice Navel orange and honey eggless cake Idli tomato pasta Ingredients: 10g - olive oil 10g - onion 120g - Arborio rice 10 ml - white wine 200 ml - veg stock 0.2g - saffron 10g - butter (less)

Add the spices and salt to the meat and mince until you get a soft and pasty mixture. Take small portions of the mixture and pat them into sausage shape around skewers and grill on strong heat until the meat is cooked and browned all over.

Serve with kaboos (Arabic bread) RELATED RECIPES Bassa fillet with grilled artichoke, olives and germolata Low fat malai kofta Chicken kandhari kofta Mince ball curry (mince koftas in coconut gravy) Corn Kofta Curry Ingredients: 1 kg - meat 1/2 bunch - parsley 5 g - ground black pepper 1/2 bunch - coriander 5 g - cumin 5 - medium onions salt (less)

Add the fish. Heat the butter and fold in the egg and fish mixture.

Add the coriander leaves and simmer, stirring constantly, till the eggs are set. Trim the bread and toast on both sides.

Pile each toast with the scrambled eggs and serve immediately. RELATED RECIPES Special Christmas plum pudding Christmas rum and raisin cake Fried baby fish Prawn and tomato risotto Bassa fillet with grilled artichoke, olives and germolata Ingredients: 250g - cooked fish 4 - eggs 1 - green chilli, finely chopped Salt and pepper to taste 1 tbsp - finely chopped coriander leaves 1 tbsp - butter 4 - slices bread (less)

Add the rawa and sugar to the cashews and raisins in the pan. Fry till the rawa turns golden and gives out a sweet aroma.

Add boiled water to the mixture and keep on stirring till the mixture becomes thick. Powder the cinnamons and add to the mixture and stir.

After the mixture becomes thick, remove from the fire and add cherries as topping. RELATED RECIPES Rava/Semolina Kesari Chocolate cream pudding with marie biscuit Bassa fillet with grilled artichoke, olives and germolata Butterless cake with sugar icing Crab soup with parsley Ingredients: 1 cup - roasted rawa 1&1/2 cup - sugar (nicely powdered) 1/2 cup - ghee 1&1/2 cup - water 1/2 cup - cashews and raisins 1/2 tsp - saffron essence 4 - cinnamon Cherries as needed for the toppings (less)

In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla.

Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts.

Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.

Cool in the muffin pan on a wire rack. Serves: 12 Calories: 152 RELATED RECIPES Simple chicken and potato roast Makkai and gajjar ki roti Christmas rum and raisin cake Prawn and tomato risotto Bassa fillet with grilled artichoke, olives and germolata Ingredients: 1 cup - all purpose flour 1 cup - whole wheat flour 1/2 cup - white sugar 1 tsp - baking soda 2 tsp - baking powder 1 tsp - salt 1/2 tsp - ground nutmeg 1 cup - plain nonfat yogurt 1 cup - milk 1 tsp - vanilla extract 1/2 cup - chopped walnuts (less)

Meanwhile, soak wooden skewers in hot water to prevent burning on the grill. Preheat an outdoor grill for high heat and lightly oil grate.

Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side.

Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

RELATED RECIPES Sweet waffles Bassa fillet with grilled artichoke, olives and germolata Sweet potato vatha kuzhambu Mysore pak in 10 minutes Sweet potato methi cutlet Ingredients: 4 pounds - large shrimp, peeled and deveined 1 cup - brown sugar 1 tbsp - lemon juice 1 cup - jaggery 1 tbsp - chopped fresh basil 2 tbsp - vegetable oil 1 tbsp - mustard 3 tbsp - honey 1 tsp - ground cloves 1 tbsp - salad dressing 1 tsp - chilli powder 1 tbsp - minced fresh garlic wooden skewers (less)

Put ginger garlic paste, green chillis & curry leaves. Saute till raw smell of paste goes and color of onion changes to dark brown.

Now put the sliced tomatoes and cook till oil gets seperated. Then put all masala powders and saute till raw smell of the masalas goes away.

Now pour 1/2 cup water and when the mixture starts to boil, put the mushrooms in it. Pour required amount of water (around 1 cup) and put salt (as needed).

Wait till the mushrooms get cooked well. Take 1/2 cup water and put 2 tbsp coconut powder in it.

Once the mushrooms are cooked, pour this coconut milk in it. Cook till gravy becomes thick.

Delicious Mushroom curry is ready. U can hav this curry with white rice, parathas, chappathi or naan.

RELATED RECIPES Mushroom potato rolls Ethaykka chemmeen curry Mushroom masala Bassa fillet with grilled artichoke, olives and germolata Mint chicken curry Ingredients: mushroom - 15 pieces (slice each of them) onion - 1 big (slice into small pieces) ginger & garlic paste - 2 tsp green chilli - 2 to 3 nos curry leaves - 1 strand tomato - 1 medium (slice into small pieces) chilli powder - 1/2 tsp (u can add more if u want it to b spicy) coriander powder - 1 and 1/4 tsp turmeric powder - 1/4 tsp garam masala - 1/4 to 1/2 tsp coconut milk powder - 2 tbsp water - 1 to 2 cups oil - 3 to 4 tbsp salt to taste (less)

For the Salsa,in a bowl, toss together tofu, pineapple, tomato, coriander, lemon juice, olive oil and salt. For the stir-fried vegetables, blanch all the vegetables.

Keep aside. Heat olive oil in a pan, add the ginger and garlic.

Toss in the beans, cabbage, bok choy, salt and saute lightly. Put the baked prawn in a dish.

Serve topped up with salsa and the stir fried vegetables. RELATED RECIPES Bassa fillet with grilled artichoke, olives and germolata Easy prawns roast Spicy coconut prawns BBQ Prawns Kerala prawn soup Ingredients: 4 - jumbo prawns 1 tsp - ginger and garlic paste 3/4 cup - hung yogurt 1 tsp - yellow chilli 1/2 cup - lemon juice 2 tsp - fresh coriander 4 to 5 tsp - olive oil For Salsa: 1 cup - chopped tofu 1 cup - chopped pineapple 1 cup - chopped tomato 2 tsp - fresh coriander 2 to 3 tsp - olive oil For Stir Fried Vegetables: 1/2 cup - bok choy 1/2 cup - long beans 1 cup - cabbage leaves 1 tsp - chopped ginger 1 tsp - chopped garlic (less)