CARROT AND CORIANDER SOUP: Ingredients 650 gms of carrots 2 bay leaves 1 medium sized onion 1 tspn of peppercorn 6-8 cloves of garlic 1200 mls of water 1 packed cup of green coriander ½ tspn of white pepper powder 2 tblspns of butter Salt to taste Directions Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot. chocolate brownies Ingredients 175 grams walnut halved, chopped 550 grams chocolate, plain 225 grams butter 3 egg 30 ml coffee, strong 225 grams sugar 75 grams flour, white self-raising 1/4 teaspoon salt 1 teaspoon vanilla essence Directions 1. Grease and line a baking tin measuring 22*29 cm 2. Using a sharp knife, roughly chop 225g of the chocolate and set aside. Melt the remaining chocolate with the butter in a heat proof bowl over a pan of simmering water. leave to cool slightly. 3. mix the eggs coffee and sugar together in a large bowl until smooth, then gradually beat in the melted chocolate mixture.Fold in flour,salt, walnuts,vanilla essence and chopped chocolate. 4. pour into the prepared tin and bake at 190c (375F) mark 5 for 40-45 minutes or until just firm to touch in the center. Leave to cool in the tin,then turn out. Trim off the edges and cut into squares. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes. Serving Options: Serve Cold KHOPRA PAK (COCONUT SWEET) Ingredients 2 cups grated fresh coconut 2 cups sugar 1 teaspoon lemon juice a few saffron strands 1 teaspoon milk 1/4 teaspoon cardamom (elaichi) powder 2 teaspoons ghee Directions For the garnish: 5 pistachios, blanched, peeled and cut into slices Method: 1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves. 2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice. 3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary. 4. Boil the syrup again until it is of 2 string consistency. 5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously. 6. Spread the mixture on a thali (flat metal plate) and allow to cool. 7. Decorate with the pistachios. Cut into desired shape.