SABUDANA WADA: Soak the sabudana, in enough water to cover it, for about two hours.

Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice. CHINESE SOUP INGREDIENTS Carrot, finely chopped 1 medium Cabbage, finely chopped 1/4 small Green capsicum, seeded and chopped 1 medium Tofu, finely chopped 50 grams Mushroom, finely chopped 3-4 Oil 2 tablespoon + to deep fry Noodles, boiled 1 cup Spring onions, finely chopped 2 Garlic, finely chopped 10-12 cloves Green chillies, finely chopped 2 Vegetable stock 4-5 cups Salt to taste White pepper powder 1/2 teaspoon Red chilli sauce 1/2 tablespoon Dark soy sauce 2 tablespoons Cornflour/ corn starch 3 tablespoons Vinegar 1 tablespoon Spring onion greens, chopped METHOD Finely chop all the vegetables and keep asideHeat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp. Heat two tablespoons of oil in a deep pan. Add spring onions, garlic, ginger and green chillies. Saut for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water. Stir and add salt and let the soup come to a boil. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles. BIRYANI INGREDIENTS Basmati rice 1 1/2 cups Carrots, 1/2 inch pieces 2 medium French beans, 1/2 inch pieces 10-15 Green peas, shelled 3/4 cup Broccoli 5-6 florets Red capsicum , seeded, 1/2 inch pieces1 medium Oil 2 tablespoons Green cardamoms 4 Cumin seeds 1 teaspoon Onions , cut into small pieces2 large Green chillies, chopped 4-5 Salt to taste

Tomato , cut into small pieces1 large Cashewnuts , halved and fried20 Saffron (kesar), mix in 1/4 cup milk 6-8 strands Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves, chopped 6-7 Deep fried onions 1 cup Ginger, cut into thin strips 2 one-inch pieces BIRYANI METHOD Heat oil in a pan. Add green cardamoms and cumin seeds and saut till fragrant. Add onions, carrots and French beans and stir. Add green chillies, peas and stir. Add three cups of water and salt. Cover and cook for two to three minutes. Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking. Add saffron milk, coriander leaves and mint leaves and stir to mix well. Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes. Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked. Serve hot garnished with ginger strips and remaining fried onions.

DAL MAKAHNI METHOD Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree. Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

PAW BHAZI METHOD Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Saut till light brown. Add green chillies and gingergarlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

INGREDIENTS Rice 2 cups Pure ghee 1 tablespoon Salt a pinch Stuffing Coconut, scraped 1 1/2 cups Jaggery (gur), grated 3/4 cup Green cardamom powder 1/2 teaspoon

MODAK METHOD Clean, wash and drain rice thoroughly. Dry completely by spreading on an absorbent sheet of cloth. Grind dried to a fine powder. Pass it tthrough a fine sieve.Bring one and a quarter cups of water to boil in a pan, add salt and ghee to it. Add rice flour in a flow, stirring continuously to prevent lumps from forming. Remove the pan from heat and keep it covered for ten to fifteen minutes. Grease your palms with a little oil and knead the cooked rice mixture to a soft dough. Keep covered with a moist cloth. Combine scraped coconut and jaggery in a pan and cook on medium heat for one or two minutes or till light golden brown. Ensure that it is not overcooked. Add green cardamom powder and remove from heat and cool it slightly. Divide the coconut mixture into ten to twelve equal sized portions. Divide the dough into ten to twelve lemon sized balls. With greased palms flatten each ball to form discs of three inches diameter. Press the edges of the discs further to reduce the thickness. Place a portion of coconut and jaggery mixture in the centre, form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. Steam them in an idli stimer for ten to twelve minutes.Serve hot modak with pure ghee.

PAN PIZZA Famous Italian pizzas prepared on pan. Preparation Time : 1-2 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Whole wheat flour (atta) 1 1/2 cups Soya flour 3 tablespoons Wheat bran flour 3 tablespoons Fresh yeast 1 teaspoon Sugar 1 teaspoon Salt 1 teaspoon Olive oil 3 tablespoons For sauce Olive oil 2 tablespoons Garlic, chopped 8 cloves Tomato concasse 1 1/2 cups Onion , chopped 1 medium Tomato puree 1/2 cup Salt to taste Black peppercorns, freshly ground 1/2 teaspoon Basil leaves, torn 6-8 Fresh oregano 4 Dried oregano 1/4 teaspoon FOR TOPPING Onions, sliced 2 small Mushrooms, sliced 6 Mozzarella cheese, grated 1 cup Red capsicum, cut into thin strips 1 medium Yellow capsicum, cut into thin strips 1 medium Jalapeno, sliced 2-3 Green olives, sliced 3-4 Black olives, sliced 3-4 Basil leaves 4-6 Olive oil 2 tablespoons METHOD To make the pizza base, put the wheat flour in a dough maker. Add soya flour and wheat bran. Add yeast dissolved in a little water, sugar and salt. Add sufficient water and switch on the dough maker. Add two tablespoons olive oil and work the machine till the dough is ready. Transfer into a bowl, cover with a damp cloth and set aside to ferment. Once the dough doubles in size add the remaining oil and knead. Take half the dough and spread it on a floured surface to fit the size of the pan. Transfer into the pan and cover the pan and set aside for some time for the dough to rise again. Meanwhile make the pizza sauce Heat olive oil in a pan and saut

onions, garlic and tomato concasse for two to three minutes. Add tomato puree, salt and freshly ground pepper and stir. Add fresh basil, fresh oregano and simmer for five minutes. Add dried oregano and mix. Take it off the heat. Heat the pan with the pizza. Spread half the sauce over the pizza base. Over that spread half each of onions, mushrooms, cheese, red and yellow capsicums, green and black olives and jalapeno. Tear half the basil leaves and sprinkle. Cover and keep the pan over a heated tawa and cook on medium heat till the pizza base is cooked and the cheese has melted. Similarly make another pizza with the remaining ingredients. Drizzle a tablespoon of olive oil on each pizza, cut into wedges and serve

DAHI BHALLE Deep fried urad dal dumplings served with chilled yogurt. Preparation Time : 8-10 hours Cooking Time : 5-10 minutes Servings : 4

INGREDIENTS Split black gram skinless (dhuli urad dal) 3/4 cup Salt to taste Raisins 15-20 Ginger, chopped 1 inch piece Green chillies, chopped 2 Gram flour (besan) 2 tablespoons Oil for deep-frying Yogurt 4-5 cups Rock salt (sendha namak) 1 teaspoon Sugar 1 tablespoon Green chutney as required Sweet date and tamarind chutney as required Roasted cumin powder 2 teaspoons Fresh coriander leaves 2 tablespoons

METHOD Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt well with rock salt and sugar to taste. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. Garnish with coriander leaves and serve immediately. FRIED ALOO STATER METHOD Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately twoinch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.

ALOO ANARDANA KULCHA A delicious parantha with aloo and anardana. Preparation Time : 1-2 hours Cooking Time : 40-50 minutes Servings : 4

INGREDIENTS Refined flour (maida) 2 cups Salt to taste Soda bicarbonate 1/4 teaspoon Yogurt 2 tablespoons Milk 2 tablespoons Oil 3 tablespoons Potatoes 2 medium Onion 1/2 medium Green chillies 2 Fresh coriander leaves 1/4 bunch Fresh mint leaves 8-10 Pomegranate seeds (anardana) 1 teaspoon Red chilli powder 1/2 tablespoon Cumin powder 1 tablespoon Onion seeds (kalonji) 3/4 teaspoon Butter 2 tablespoons

METHOD Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste. Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of dough, place a portion of potato mixture in the centre and fold the dough over to form a ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and press with C. Place kulchas on a greased baking tray andyour palm. Preheat oven to 220 C for about six to eight minutes. Brush thebake in the preheated oven at 220 hot kulchas with butter and serve immediately