Beat the weather blues with immunity building food

• Heat oil in a pan. 
• Add cumin seeds, mustard seeds and allow it to crackle.
• Add crushed pepper, garlic, ginger, curry leaves, tomato and sauté well.
• Add chilly powder, coriander powder, turmeric powder and mix well.
• Then add tamarind pulp and jaggery; add water and allow it to boil for 15 minutes.
• Check for seasoning and serve hot after sprinkling chopped coriander leaves.

• Clean and peel all left-over vegetables and make a stock. 
• Peel and slice garlic, ginger, coriander and chilly. 
• In large pan, add some oil and put it on gas stove in medium heat. Add all sliced ingredients and mix together with a wooden spoon. Cook for around 5 to 10 minutes, until it softens. 
• Add vegetable stock, crushed pepper and coriander seed in it and stir. Bring to boil. Reduce the heat and simmer for 10 minutes. Add seasoning. Serve in soup bowl with lemon-ginger salsa (recipe below).

• Cut ginger, tomato and coriander. Mix in bowl, add honey, lemon juice along with some seasoning.

• Preheat the oven to 180 degree Celsius.
• Place the cream and milk in medium saucepan set over medium heat and bring to a boil. Add in ginger, cook the mix in low heat for 5 minutes. Remove from heat, allow it to cool, blend the mix and strain the mix.
• In a medium bowl, whisk together the honey, eggs until well blended and it just starts to lighten in colour. Add the cream mix stirring continuously. Add in vanilla essence. Pour the liquid into a ramekin bowls. Place the bowl into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 
• Bake in the preheated oven just until the custard is set for 25-30 minutes. Remove the ramekins from the roasting pan and refrigerate overnight.  
• Remove the ramekins from the fridge for at least 30 mins, prior to browning the sugar on top. Divide the sugar equally among the dishes and spread evenly on top. Using a blow-torch, melt the sugar and form a crispy top. Allow the custard to sit for 5 mins before serving.

• In a medium saucepan, boil both the dhals with turmeric and salt (5 cups of water).
• Simmer for 15 minutes, till it becomes soft, removing scum from dhal time to time.
• Blend the dhal mixture and strain. Keep aside.
• Heat oil in a pan; add cumin seeds, green chili, peppercorn and coriander seeds and sauté till seeds crackle. Add in the garlic, and sauté till its golden brown.
• Add pureed dhal and coriander leaves bring it to a boil. Check for seasoning. Adjust consistency by adding water, if required. Strain the mixture and add some lemon juice. Garnish with coriander leaves and serve hot.

• Mix all the ingredients above the puree section. Keep aside. Cook and blend all the ingredients in the puree section. 
• Take the mixed salad. Add a dollop of strawberry and beetroot puree. Serve.

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