Home chefs’ guide for savoury and sweet dump-and-bake recipes

Mediterranean briamProfessional chef and consultant Abhay Sabharwal shares his simple Greekstyle briam recipe using roasted vegetables that is a healthy vegan textbook Mediterranean diet dish that can work well as a main course ldquoThe dish typically includes zucchini potatoes onions and tomatoes Except for the tomatoes you can add or subtract the ingredients based on the availability it is veggies layered with blended tomatoesrdquo he sharesIngredients serves 2 to 3gtgt 100g potatoes peeled and thinly sliced gtgt 100g green or yellow zucchini thinly sliced gtgt 1 onion sliced into roundels and separated into rings gtgt 1 eggplant sliced thinly gtgt 4 to 5 tomatoes cut into large pieces gtgt 4 to 5 garlic and cloves finely chopped gtgt 1 tsp dry thymeoregano or mixed herbs gtgt 1 tbsp basil leaves finely shredded gtgt Fresh parsley for garnish gtgt 2 tablespoons black olives sliced gtgt Salt and black pepper to taste gtgt Extra virgin olive oilMethodPreheat the oven to 180oC Till then blend the cut tomatoes basil half of the garlic a tablespoon of olive oil salt and pepper until smooth Mix all the vegetables with dry herbs balance half of the chopped garlic and a little olive oil salt and pepper In a baking dish add the blended tomato sauce Arrange the vegetable slices sideways alternating between zucchini potatoes eggplant and onions If you have any of the extra olive oil and garlic mixture left in the mixing bowl pour it over the veggies then top with the remaining blended tomatoes Cover the pan with foil and bake at 180oC for 45 minutes Take the pan out briefly to carefully remove the foil then place it back in the oven uncovered until the veggies are soft and charred and most of the liquid has evaporated Garnish with black olives and fresh parsley and serveDesi lasagneChef Amisha Doshi shares a quick desi lasagne that can be made in a mug from leftover rotis and sabzi ldquoThis is a quick lasagne that can be made with any vegetables or leftover sabzi available at home that can be paired with cheese and salsa You can use your leftover roti and layer it in a mug or a bowl and make it your ownrdquo the chef elaborates Ingredientsgtgt 3 to 4 leftover rotisgtgt Any sabzi left overnight that can be paired with the cheese and salsa sauce paneer corn capsicum etc gtgt 2 tbsp butter gtgt 2 tbsp refined flour maida gtgt 2 cups of milk gtgt Salt to taste gtgt 1 tsp pepper gtgt 1 to 2 green chillies finely chopped gtgt 1 tsp sugar gtgt frac14 cup grated processed cheese gtgt Dried oregano gtgt Red chilli gtgt 1 cup salsa sauceMethodPreheat oven to 180oC If you donrsquot have readymade white sauce heat butter in a nonstick pan add flour and sauteacute for 30 seconds Add milk and cook till the mixture thickens stirring continuously Add salt pepper grated cheese and green chillies and cook for one minute You can make the dish with just salsa sauce vegetables and cheese too Place one roti in an individual baking cup Spread the vegetables salsa sauce white sauce and processed cheese Sprinkle some dried oregano and chilli flakes on top Layer with two more rotis and repeat the process with the remaining ingredients Top it with cheese and place it on a baking tray Bake for 10 to 15 minutes and serve hotDelicious banana cakeAnurita Ghoshal founderchef of the baking studio Eighth has an easy recipe that takes under five minutes ldquoI created this one with overripe bananas It is easy to get the family to eat itrdquo she sharesIngredientsgtgt 3 very ripe medium bananas gtgt 3 eggs gtgt 6 frac12 tbsp roughly 110 g sugar gtgt 100 ml cooking oil gtgt 250 g flour maidagtgt Cinnamon to tastegtgt 1 tsp baking powder gtgt Leftover chocolate Dairy Milk works bestMethodGrease a baking tin approximately eight inches in diameter Peel the bananas and mash them with a fork Add the eggs sugar and oil and use a fork or whisk to combine Whisk by hand for three to five minutes there is no need to use electrical blenders Add the flour cinnamon and baking powder and whisk together until thoroughly combined Pour the batter into the greased tin Bake for 40 minutes at 165oC or until the cake has risen well and a toothpick inserted into the centre comes out clean Cool in the tin for 15 minutes Serve warm Spread some butter or if you have left over chocolate melt it and spread it on the cake for added indulgence