The items I made are:
Brown Rice with Greek Seasoning and Capsicum
Take 1 cup of brown rice and soak it overnight. Cook it in 1 litre of water. When cooked drain water and keep it aside. Take 1 tbsp oil in a wok and add 1/2 of a medium onion and two minced garlic cloves. Saute and then add 1/2 a cup of finely chopped capsicum and then add the drained rice and 2 tbsps of Greek Seasoning. Stir fry and add chopped red chillies and transfer it to a serving bowl. You can add salt if you wish to but I did not.
Black beans gravy
Soak a cup of dried black beans overnight and cook it in a pressure cooker with two garlic cloves, a piece of ginger and salt. Cook for ten minutes on low heat after the first whistle blows. Take 1 tbsp oil in a wok. Add 1/4 cup of finely chopped onion and stir fry for a while. Then add add one cup of finely chopped tomatoes, 1/2 tsp red chilli powder and a pinch of cinnamon powder.
Cook it for ten minutes after adding the cooked beans and transfer it to a serving dish.
Take a blender and add two roughly chopped tomatoes, 2 fresh red chillies, 4 peeled garlic cloves, 1/2 tsp salt and a cup of tomato juice or tomato puree. Blend well and pour it to a serving bowl. Add one cup of finely chopped onion, cucumber and tomato and coriander leaves and salt to taste.
Stir fried Sweet corn with butter
Take two cups of freshly peeled corn kernels and saute it in a dollop of butter, little pepper and salt to taste. Cover and cook for five minutes on medium heat. Add chilli flakes before serving. This is a very good evening snack on its own.
Sausage with mustard and tomato sauce
Stir fry four sausages on a shallow wide pan with two teaspoons of tomato sauce and a teaspoon of mustard paste. Cut it into desired size. Serve.
Stir fried silken Tofu with light Soy sauce and honey
Cut 200 gms ofextra firm silken Tofu into bite size pieces. Add 1 tsp of oil in a nonstick pan. Once hot, add the Tofu pieces. Add 3 tbsps of light soy sauce and a tsp of honey. Stir fry very lightly on high heat to ensure the Tofu pieces stay intact. Once coated with sauces serve in a bowl.
Take a bowl of creamy curd and beat it lightly. Add a tsp of dry roasted cumin powder, a tsp of coarse red chilli powder and salt to taste. Mix well and now add fresh mint leaves from your garden. Serve in a bowl.