1/2 cup cracked wheat
8 medium firm red tomatoes
2-3 spring onions, chopped
1 small radish, grated
2 tablespoons raisins
2 tablespoons lemon juice
salt to taste
5-6 black peppercorns, crushed
3 tablespoons fresh parsley,
chopped
6-8 lettuce leaves
6-8 fresh mint leaves

1. Soak the burghul in boiling hot water for half an hour.
Drain, squeeze out excess water and set aside.

2. Cut off the tops of the tomatoes and scoop out the
seeds. Reserve the seeds. Mix together burghul, Spring
onions, radish, raisns, lemon juice, salt , crushed
peppercorns, parsley and reserved tomato seeds. Stuff
the tomatoes with this filling.

3. Heat sufficient water in a steamer.Place stuffed
tomatoes on a perforated plate in the steamer and
steam for ten minutes. Remove and set aside to cool
for a while.

4. Serve warm, on a bed of lettuce, garnished with roughtly
torn mint leaves.

40 fresh button mushrooms,
quartered

10-12 spring onions, chopped
5 stalks spring onion greens, sliced
diagonally
12 garlic cloves, finely chopped
1 tablespoon rice flour
1 cup skimmed milk yogurt, whisked
3 cloves
3 green chillies, seeded and
chopped
2 teaspoons coriander powder
salt to taste
1/2 teaspoon red chilli powder
1/2 teaspoon trumeric powder

1. Heat a non-stick pan, add garlic and roast for a minute.
Add mushrooms and continue cooking for three to four
minutes on low heat. Add rice flour and mix.

2. Add yogurt and cook till the mixture thickens.

3. Add cloves,spring onions and green chillies and continue to
cook on low heat for two minutes.

4. Add coriander powder,salt, red chilli powder,turmeric
powder and half a cup of water.Cook for two to three
minutes. Stir in the spring onion greens.Serve hot.

8 medium green capsicums, tops
cut and seeded
4 medium potatoes, boiled and
mashed
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoons ginger-garlic paste
1/2 teaspoons turmeric powder
2 green chillies, chopped
1 tablespoons lemon juice
salt to taste
4 tablespoons fresh coriander leaves, chopped
1 teaspoon garam masala powder

1. Preheat the oven to 180c/350f/gas6.

2. Heat a non-stick pan and roast cumin seeds for half a
minute. Add onions and roast for a minutes. Add ginger
and garlic paste and cook for one more minute. Add
two talespoons of water and stir.

3. Add turmeric powder and green chillies and cook for a
minutes. Add the mashed potatoes and mix well. Add
lemon juice to moisten potato mixture. Add salt,
coriander leaves and garam masala powder and mix
well.

4. Stuff the potato mixture into the capsicum cups and
arrange them on a baking try. Bake for ten to fifteen
minutes or till the tops turn light golden. Take out
of the oven and serve with a gravy or sauce of your choice.

2 cups corn kernels
4 medium green capsicums,
seedes , cut into 1/2-inch pieces
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chilli powder
1 tablespoon coriander powder
2 teaspoons cumin powder
4 medium tomatoes, chopped
salt to taste
2 teaspoons garam masala powder
1 tablespoon lemon juice
4 tablespoons fresh coriander
leaves, chopped

1. Boil corn kernels in three cups of water for about ten
minutes. Drain and set aside.

2. Heat a non-stick kadai and add cumin seeds. When
they begin to change colour, add onions and roast till
golden brown.

3. Add ginger paste and garlic paste and cook for two to
three minutes. Add red chilli powder , coriander powder,
cumin powder and turmeric powder and road for a few
seconds.Add tomatoes and salt and cook, stirring
continuously,till the tomatoes turn pulpy. Add half a cup of
water , mix well and cook for a minute.

4. Add capsicum and mix well. Finally add boiled corn
and garam masala powder. Mix and cook on low heat
for four to five minutes. Add lemon juice and adjust
seasoning. Garnish with coriander leaves, serve hot.

2 medium carrots, cut into 1-inch pieces
1/4 small cauliflower, separated into florets
1/4 cup green peas, shelled
2 medium potatoes, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 inch fresh ginger, sliced
3-4 cloves
8-10 black pepercorns
1 teaspoon cumin seeds
1 medium onion, sliced
4 cups vegetable stock
salt to taste
1 stalk celery, cut into 1-inch pieces
3-4 black peppercorns, crushed
5 spinach leaves, shredded
1 loaf garlic bread, sliced.

1. Blanch carrots, cauliflower and green peas individually
in boling water.Refresh in cold water and set aside.

2. Tie ginger, coves, pepercorns and cumin seeds in a muslin
cloth to make a bouquet garni.

3. Heat a non-stick pan . Add onion and roast lightly. Add
vegetable stock and bring to a boil.

4. Put the bouquet garni into the boiling stock. Season
with salt.

5. Add potatoes.Cover and cook over medium heat. Once
the potatoes are cooked, remove the bouquet garmi
and mash the potatoes to thicken the stock.

6. Add celery,zucchini,carrots, cauliflower and green
peas and cook on low heat for two minutes . Adjust salt
and add crushed peppercorns.

7. Add spinach and mix well.

8. Lightly toast slices of garlic bread and serve with hot
stew.

200 grams skimmed milk cottage
cheese, cut into 1-inch
cubes or triangles
8-10 black peppercorns
2 inches cinnamon
5 green cardamoms
10 cloves
1 tablespoon ginger paste
1 tablespoon garlic paste
4-6 green chillies, chopped
2 cups tomato puree
1 teaspoon kashmiri red chilli powder
1 teaspoon garam masala powder
salt to taste
2 tablespoons honey
1 teaspoons dried fenugreek leaves

1. Heat a non-stick pan. Add peppercorns, cinnamon,
green cardamoms and cloves.Roast till they emit a
pleasant aroma. Add ginger paste , garlic paste , green
chillies and three tablespoons of water. Stir well and cook
for two minutes.

2. Add tomato puree , red chilli powder , garam masala
powder, salt and three cups of water. Bring to a boil,
reduce heat and simmer for ten minutes.

3. Add honey and mix well. Strain the gravy and heat
again. Stir in the crushed kasoori methi. Adjust salt
and mix well. Add the paneer and simmer for three to
four minutes. Serve hot.

1 cup mixed sprouts
1/2 teaspoon mustard seeds
6-8 curry leaves
2 medium onions, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon goda masals powder
1 teaspoon jaggery, grated
salt to taste
2 tablespoons fresh coriander
leaves, finely chopped
2 tablespoons scraped coconut

FOR THE SPICE PASTE

6-7 garlic cloves
3-4 green chillies, roughly chopped
1 teaspoons cumin seeds, roasted
1/4cup scraped coconut

1.For the spice paste, grind garlic , green chillies, cumin
seeds and scraped coconut to a smooth paste using little water if
required.

2.Heat a non-stick pan, add mustard seeds and when they crackle
add curry leaves and onions. Cook,stirring continuously till
onion turn light golden.

3.Add ground paste and cook on moderate heat for three
to four minutes.

4.Add turmeric powder, red chilli powder, goda masala , jaggery
and salt. Stir well.

5.Add mixed sprouts, stir and add enough water to just
cover the sprouts.

6.Bring to a boil and continue cooking on moderate heat,
stirring occasionally, till the sprouts and cooked.

7.Serve hot garnished with coriander leaves and coconut.

40 baby potatoes
1/2 teaspoon turmeric powder
salt to taste
1 cup fresh coriander leaves, rougly chopped
1/4 cup fresh mint leaves, coarsely shredded
10-12 green chillies, coarsely chopped
4-6 garlic cloves, coarsely chopped
2 inches ginger, coarsely chopped
4 teaspoons lemon juice
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoons cumin powder
1/2 cup skimmed milk yogurt
1 teaspoons sesame seeds, toasted

1.Parboil potatoes with salt and one-fourth teaspoons of
turmeric powder.Drain, cool and halve without peeling.

2.For the chutney, grind coriander leaves, mint leaves, green
chillies, garlic and ginger along with salt and lemon juice
to a fine paste.

3.Heat a non-stick pan and dry roast cumin seeds till
they emit a pleasant aroma. Add halved potatoes, coriander
powder, cumin powder, remaining turmeric powder and mix
well. Add half a cup of water, cover and cook on low heat till
the potatoes are done.

4.Add the chutney, half a cup of water and stir to mix.Adjust salt and
simmer for three to four minutes or till the gravy has thickened. Add yogurt
and stir.
Cook till the gravy comes to a boil and take off the heat.

5.Sprinkle toasted sesame seeds and serve hot.

1/2 cup corn kernels, boiled
2 large bunches(600 grams each spinach)
2 medium onions, chopped
1 inch fresh ginger, grated
2 green chillies, chopped
a pinch of turmeric powder
1 teaspoon red chilli powder
1 teaspoon dried mango powder
salt to taste
1/4 cup skimmed milk yogurt
1 teaspoon garam masala powder
1 teaspoon dried fenugreek leaves, crushed
1 inch fresh ginger, cut into thin strips

1.Blanch spinach in a sufficient boiling water for one minute.
Drain and puree in a blender.

2.Heat a non-stick pan and roast onions, ginger and green chillies for
two to three minutes.

3.Add turmeric powder , red chilli powder , dried mango powder
and salt . Add one-fourth cup of water. Mix well and simmer for one or
two minutes.

4.Add yogurt and mix well. Add spinach puree, corn kernels and salt and
cook for two minutes.

5.Add garam masala powder and kasoori methi, stir and remove and from
heat.

6.Garnish with ginger strips and serve hot with rotis.

20 unpeeled baby potatoes
1/2 cup skimmed milk yogurt
pinch of asafoetida
2teaspoons garlic paste
2teaspoons ginger paste
2teaspoons red chilli powder
1/2teaspoons turmeric powder
2teaspoons coriander powder
1teaspoons cumin powder
1/2teaspoons garam masala powder
salte to taste
2 large onion, chopped
2 tablespoons fresh coriander
leaves, chopped

1.Parboil potatoes in sufficient water. Drain and set aside.

2.Mix together yogurt, asafoetida, garlic paste, ginger paste,
red chilli powder, turmeric powder, coriander powder, cumin powder,
garam masala powder and salt. Pierce unpeeled  baby potatoes with a
fork, add to the marinade and marinate for about half an hour.

3.Heat a non-stick pan and roast onions till lightly browned.
Add babay potatoes along with the marinade and mix.
Once the mixture comes to a boil, lower the heat and cook till the
gravy thickes and coats the potatoes.

4.Garnish with coriander leaves and serve hot with rotis.

1 cup fine semolina
1 cup yogurt
salt to taste
1/4 teaspoon soda bicarbonate
1 medium onion,chopped
1 medium green capsicum, seeded  and chopped
red chilli powder, to taste crushed roasted cumin seeds,
to taste

1.Put semolina in a bowl with yogurt and salt.Mix well
and set aside for fifteen minutes.

2.Add half a cup of water and soda bicarbonate and mix
again

3.Heat a non-stick tawa and pour a ladleful of batter in the
centre.Do not spread the batter.

4.Sprinkle onion, capsicum, red chilli powder and cumin
seeds over the cuttappam and allow to cook on moderate heat.

5.When the underside has cooked, flip over and cook the other side till
set.

6.Serve hot.

FOR THE COVERING

1 cup whole wheat flour
1/2 teaspoon carom seeds
salt to taste

FOR THE STUFFING

1/2cup shelled green peas
2 medium potatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 inch ginger, finely chopped
3-4 green chillies, finely chopped
1 teaspoon dried mango powder
1 teaspoon garam masala powder
salt to taste
2tablespoons fresh coriander leaves, finely chopped

1.Mix the ingredients for the covering;add one-third cup
of water and knead into a stiff dough. Rest the dough covered
with a damp cloth, for ten to fifteen minutes.

2.Cook green peas in one cup of boiling salted water till soft. Refresh
in cold water and drain.

3.Heat a non-stick pan and lightly roast cumin seeds.
Add ginger, green chillies, potatoes, red chilli powder,
dried mango powder, garam masala and cook and salt to taste;
stir well to mix.

4.Sprinkle a little water over the mixture and cook, covered, till
potatoes are done.

5.Add cooked green peas and cook for five minutes on low heat.
Add coriander leaves and mix.

6.Let the mixture cool and divide into eight equal portions.

7.Preheat the over to 180c/350f/gas6.

8.Divide the dough into four equal portions and roll into
balls. Rolls each ball into an elongated oval sheet.

9.Cut each sheet into half. Dampen the edges with water.
Shape each half into a cone and stuff with a portion of the
potato and pea filling. Seal the dampened edges well.

10.Arrange the samosas on a baking tray and bake for twenty
to twenty-five minutes turning the samosas every five minutes.

11.Serve hot with date and tamarind chutney.

200 grams yam ,cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
4 tablespoons split bengal gram , soaked
1 large corrat, grated
10-12 french beans, finely chooped
1/4 cup green peas, finely ground
1 teaspoon cumin seeds
1-inch ginger, finely chopped
salt to taste
2 tablespoons fresh coriander leaves, chopped
1/4 teaspoons turmeric powder
1/2 teaspoons garam masala powder
1/2 teaspoon red chilli powder
5 teaspoons lemon juice

1.Drain chana dal and transfer to a pan. Add yam and potatoes and one and a half cups of water. Cover and cook till completely dry.

2.Heat a non-stick pan. Add cumin seeds and roast lightly. Add carrot, french beans, green peas, ginger, green chillies and salt and saute on medium heat for two minutes. Transfer to a smooth mixture.

3.Grind the chana dal mixture along with the sauteed vegetables to a smooth mixture.

4.Add coriander leaves, turmeric powder garam masala powder , red chilli powder , and lemon juice and mix well. Adjust seasoning.

5.Divide this mixture into sixteen equal portions and shape into balls. Flatten lightly in the palm of your hand to form kebabs. Refrigerate for an hour.

6.Heat a non-stick pan and cook the kababs till golden brown on both sides. Serve hot with green coriander and mint chutney.

8 colocassia leaves(arbi patta)
1-1/2 cups gram flour(besan)
pinch of asafoetida
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoons red chilli powder
1 teaspoons turmeric powder
2 teaspoons sesame seeds
1/2 teaspoon soda bicarbonate
salte to taste
2 teaspoons green chilli paste
2 teaspoons ginger paste
1/4 teaspoon garam masala powder
4 tablespoon grated jaggery
2 tablespoons tamarind pulp
1/4 tablespoons fresh coriander leaves , chopped

1.Remove the thick stems of the leaves;wash,wipe dry and set aside.

2.In a large bowl mix together gram flour, asafoetida, coriander powder, cumin powder, red chilli powder and turmeric powder. Add sesame seeds , soda bicarbonate, salt green chilli paste , ginger paste, garam masala powder, jaggery and tamarind pulp. Add three tablespoons of water and mix well.

3.Spread the paste evenly on the back of one leaf. Place another leaf over it and spread the paste evenly. Fold the two sides in and roll into six-inch rolls making sure that the paste does not ooze out.

4.Make similar rolls with the remaining colocassia leaves and gram  flour paste.

5.Heat sufficient water in a steamer. Place the rolls on a perforated plate and steam for about thirty to forty minutes or till cooked. Insert a knife to check if done. Remove and set aside to cool.

6.When cool,cut into half-inch thick round slices.

7.Serve hot, garnished with scraped coconut and coriander leaves.

1 medium potato,boiled and mashed
1 medium carrot, grated
1/2 cup green peas, crushed
5-6 french beans, finely chopped
1 teaspoon ginger paste
1 teaspoon dried mango powder(amchur)
3-4 green chillies,chopped
1-1/2 tablespoon chhunda
3 tablespoons roasted chana powder
150 grams skimmed milk cottage
cheese(paneer),grated
salt to taste

1.Heat a non-stick kadai.Add ginger paste and cook for half a minute. Add mashed potato,carrot,green peas and french beans and saute for a few minutes, stirring continuously.

2.Add amchur, chaat masala, green chillies, chhunda, and roasted chana powder and continue to cook for two to three minutes. Add cottage cheese and mix well.
Add salt and mix again. Divide into eight equal portions.Take each portion and press around a skewer in a cylindrical shape.

3.Heat a non-stick tawa and place the skewers on it. Cook on moderate heat, rotating the skewers from time to time so that the kebabs cook evenly all round, to a golden brown. Serve hot with chutney of your choice.

6 medium potatoes
1 medium onion, finely chopped
salt to taste
7-8 black peppercorns, ground coarsely
pinch of nutmeg powder
2 tablespoons fresh parsley,chopped

1.Boil potatoes in sufficient water till nearly done. They should be slightly undercooked.Peel and grate potatoes.Heat a non-stick pan. Add onion and roast till translucent. Remove from heat. Preheat oven to  200c/400f/gass 6.

2.Mix grated potatoes and roasted onion along with salt, half the ground peppercorns and nutmeg powder.Mix well and put in a baking tray  and spread evenly with your fingers.

3.Sprinkle the remaining ground peppercorns over the potatoes. Bake in the preheated oven for ten to fifteen minutes or till the potatoes turn light brown.Cut into wedges, garnish with parsley and serve hot.

1 slice brown bread, toasted, cut into 1-inch pieces
2 medium onions
1 medium green capsicum,seeded, cut into 1-inch pieces
2 medium tomatoes, seeded, cut into 1-inch pieces
1 small head iceberg lettuce, torn into bite-size pieces
2 tablespoons brown breadcrumbs, toasted

FOR THE DRESSING

2tablespoons vinegar
salt to taste
7-8black peppercorns, crushed
6small pickled gherkins, chopped
1teaspoon dried rosemary
1/4teaspoon mixed herbs

1.Roast onions over an open flame. Cut into one-inch
square pieces.

2.For the dressing,mix together vinegar, salt, crushed
peppercorns, pickled gherkins, rosemary and mixed herbs.

3.Mix together bread cubes, onions, capsicum, tomato
and iceberg lettuce in a bowl.

4.Just before serving, add the dressing and toss to mix.
Garnish with toasted brown breadcrumbs and serve imediately.

2 medium oranges, separated into segments
2 medium sweet limes, seprated into segments
1 medium apple, cut into 1/2-inch cubes
1/4 small papaya,cut into 1/2-inch cubes
1/2 cup seedless grapes,(black and green)
1 medium guava, cut into 1/2-inch cubes
2 tablespoons lemon juice
2tablespoons honey
1 teaspoon red chilli flakes
Black salt to taste

1.Make a dressing with lemon juice, honey ,red chilli flakes
and black salt.

2.Mix the prepared fruit together in a big bowl, pour the dressing over
and toss well to mix.

3.Serve chilled.

2 teaspoons tea leaves
16 fresh mint leaves
4 lemons, cut into wedges
2 inches cinnamon
4 star anise(chakri phool)
16 teaspoons castor sugar

1.Place tea leaves, mint leaves, lemon wedges, cinnamon,
star anise and castor sugar in a teapot.

2.Pour boiling water, cover the teapot and allow to infuse
for about three to four mintes.

3.Stir well to dissolve the sugar.

4.Pour into individual glasses and serve hot.

6-8 fresh button mushrooms , sliced
1/2 medium carrot,thinly sliced
4/6 leaves chinese cabbage,
cut into 1-inch pieces
1 inch celery stalk, diagonally sliced
1 spring onion pieces
1 medium red capsicum, seeded, cut into 1-inch pieces
8-10 snow peas, halved
12-16 spinach leaves, chopped
4-5 Cups vegetable stock
2-3 cloves garlic, crushed
1/4 teaspoon MSG(optional)
3-4 black peppercorns, crushed
salt to taste
1/2 cup bean sprouts
1/2 teaspoon lemon juice(optional)

1.Heat vegetable stock in a wok or a pan, add crushed
garlic and bring to a boil. Add mushrooms, carrot,
chinese cabbage,celery,spring onion,red capsicum,
snow peas and spinach and cook for two to three minutes
after it starts boiling again.

2.Add MSG,crushed peppercorns, salt and bean sprouts.

3.Stir in lemon juice and serve piping hot.

15-20 garlic cloves
2 tablespoons split pigeon peas (toovar/arher daal),soaked
1 medium tomato, chopped
2 teaspoons tamarind pulp
salt to taste
pinch of asafoetida
1/4 teaspoon turmeric powder

FOR THE RASAM POWDER

1 teaspoon cumin seeds
6-8 black peppercorns
4 whole dried red chillies
1 tablespoon coriander seeds
1 teaspoon split bengal gram
(chana dal)

FOR TEMPERING

1/2 teaspoon mustard seeds
2 whole dried red chillies
1 sprig curry leaves

1. Heat a non-stlick pan. Roast garlic cloves for a minute.
Remove and set aside.

2. Boil three cups of water in a deep pan. Add dal and tomato and
cook, covered, till soft. Mash and reserve along with the water.

3. Make the rasam powder:In a non-stick pan dry roast cumin seeds,
peppercorns, whole red chillies, coriander seeds and split bengal gram
to a light brown colour. Cool and pound to a fine powder.

4. Add three more cups of water to the tamarind pulp and boil with
salt, asafoetida,turmeric powder and the rasam powder for five minutes, or
till the raw smell of the tamarind disappears.

5. Add mashed dal to the rasam and bring to aboil.
Reduce heat and simmer for five minutes. Strain and bring to a boil
again.

6. For tempering, dry roast mustard seeds , red chillies and curry
leaves in a non-stick pan and add to the strained rasam. Cover immediately to
trap the flavours and serve piping hot, garnished with roasted garlic.

2 large potatoes, boiled, peeled and cut into 1-inch cubes
1 large sweet potato, boiled, peeled and cut into 1-inch cubes
1-1/2 tablespoons lemon juice
salt to taste
1 inch ginger, cut into fine strips
1 large ripe banana
2 tablespoons tamarind pulp
2 green chillies, finely chopped
1 teaspoon chaat masala
2 tablespoons fresh coriander
leaves, finely chopped

1.Add half a teaspoon of lemon juice and a pinch of salt
to ginger strips. Refrigerate.

2.Peel and cut banana into one-inch pieces, mix with half
a teaspoon of lemon juice and set aside.

3.Place potatoes, sweet potato and banana in a mixing
bowl.Add remaining lemon juice, tamarind pulp,green
chillies, chat masala, salt to taste and coriander leaves toss lightly.

4.Serve, grnished with chilled pickled ginger strips.

1-1/2 cup split pigeon peas(toovar/arhar dal)
2 tablespoons split green gram with skin(chilkewali moong dal)
2 medium carrots
2-3 whole dried red chillies
6-7 black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4-5 cloves garlic
2 green chillies,slit
salt to taste
2tablespoons fresh coriander
leaves,chopped

1.Sok toovar dal in two cups of water and chilkewali mong dal in half a
cup of water, separately, for half an hour. Drain.

2.Cut one carrot roughly and grate the other coarsely. Dry roast whole
red chillies, black peppercorns,cumin seeds and coriander seeds and
grind together to a coarse powder.

3.Put the dals in a pressure cooker. Add the roughly cut carrot,garlic
and three cups of water and cook till the dals are cooked completely.

4.Mash the dals with a hand blender till smooth. Add one cup of water
and green chillies and bring to a boil. Add the ground spices and salt. Simmer
for two minutes. Serve garnished with coriander leaves and grated carrot.