Ingredients: • 1 cup – fresh cabbage, shredded • 1 carrot, peeled, chopped like matchsticks (juliennes) • 1 stick of celery, cleaned sliced into juliennes. • 8-10 cherry Tomatoes • 2 canned Pineapple slices, chopped • 1/2 cup – peanuts, salted, roasted • 1 tbsp – Soft Raisins • 1 tbsp – Pine Nuts • 1/2 cup – Cream • 1 tbsp – Mayonnaise or cheese spread • 1/4 cup – thick (tied) Curd • 2 tbsp – Pineapple syrup (from can) • 1/4 tsp – Pepper powdered • salt to taste Method: Take a large glass salad bowl. Cream together cream, cheese, curd, syrup, salt and pepper. Add all other

Ingredients: • 100 g – thick poha. • 100 g – pasta. • 50 g – rajma. • 1 tbsp – Pasta sauce. • Salt to taste. • 1 cup – coriander or Parsley leaves. • oil for cooking. Method: Soak the poha. Boil the pasta and rajma separately. Heat 1 tbsp oil in a pan, add pasta sauce. Then add poha, rajma, and pasta. Add salt and mix well. Garnish with coriander leaves. Recipe courtesy of Mrs.Jyotsna Solanki

Ingredients: • 4 – Brinjals (small size) • 3 tbsp – Coriander seeds • 1 tbsp – Methi seeds • 1 tbsp – Cumin seeds • 1 tbsp – Channa dal • 4 tbsp – sesame seeds • 1/2 cup – shredded Coconut • 2 – Red Chillies • Tamarind – A small ball • 4 Cloves – Garlic • 1 – Onion (big size) • Coriander leaves – A small bunch • Turmeric powder – A pinch • Salt as per taste • 2-3 – small pieces of Jaggery • Curry leaves • 1/4 cup – water • Oil – 1/4 cup Method: Cut the brinjals lengthwise and make 2

Ingredients: • Flour – 2-3 cups • Salt – 1/2 tsp • Red Chilli powder – a pinch • Turmeric • Coriander and Cumin Powder – 2 tsp • Oil or Butter – 2 tbsp • Water – 3/4 cup • Oil for frying Method: Mix the flour with salt, chilli powder, turmeric, coriander and cumin. Add oil/butter and knead into a medium soft dough with the addition of water. Leave it for an hour, knead again briefly and shape into small balls. Place the balls on a flat surface and roll them. Heat oil in a wok. Carefully slip them one after another into hot oil. Fry until they puff

Ingredients: • Raw bananas – 3 • Potato – 1 • Green peas – 1/2 cup • Garam Masala – 1/2 tsp • dhaniya powder – 1 tsp • Ginger & Garlic paste – 3/4 tsp • chilli powder – 1 tsp • Corn flour – 1/4 cup • bread crumbs powder – enough to apply to the cutlets • oil to fry • salt to taste Method: Pressure cook the Raw Bananas and Potato for up to three whistles. Mash the Bananas while it is still hot. Add the green peas and all the above ingredients (except bread crumbs powder) and mix well. Lastly add corn flour and mix. Make

Ingredients: • 5 – Potatoes • 4 – dry Red Chillies • 3 Cloves – Garlic • 1 tbsp – chilli-garlic sauce • 1 tbsp – soy sauce • 2 tsp – Vinegar • 5 tbsp – cornflour • 1 tbsp – Honey • 1/2 tsp – Sugar • 1 – Onion (small) • 2 – Spring onions (greens intact) • 1 tbsp – oil + enough to deep fry Potatoes • 1 tsp – sesame seeds • Salt Method: Finely chop onion, quarter spring onion bulbs and chop greens. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15

Ingredients: • For Kofta: • 6 – colossi, pressure cooked| 1 small bowl – bread crumbs • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp -cumin powder • 1/2 tsp – amchur powder • Salt • Oil • Curry • 1 cup – Milk • 2 – Bay Leaves • 2 – dry Red Chilli • 1 tsp – Cumin seeds • 2 – cardamom, powdered • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp – cumin powder • 2 tsp – Ghee • 2 – Tomato big sized cut into small pieces • Coriander leaves • Salt •

Ingredients: • 1 cup – Toor Dal • 2.5 cups – water • 1 tsp – Red Chilli powder • 1/2 tsp – Coriander seed powder • 1/4 tsp – Turmeric powder • salt to taste • 1/4 tsp – Garam Masala (optional) • 2 pinches Asafoetida • 1 tsp – chopped Tamarind • 1 tsp – Jaggery crushed • 1 tbsp – Ghee • 1/2 tsp – each cumin and Mustard Seeds • 1 stalk Curry leaves • 1/2 Tomato chopped fine • 1 tbsp – chopped coriander Method: Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with

Ingredients: • 2 cups – Green chillies • 1 cup – roasted peanuts, powdered • 1 cup – roasted gram, powdered • 1/2 cup – roasted white sesame seeds, powdered • 1/2 cup – grated Coconut • 3/4 cup – oil • 1 tsp – Mustard Seeds • 1 tsp – Cumin seeds • 1/2 tsp – asafetida powder • 2 to 3 tsp – Jaggery or to taste • Size of big Lime – Tamarind • salt to taste Method: Soak tamarind in 1/2 cup water and extract the juice. Wash the chillies, wipe dry and slice. Heat 1/4 cup of oil and fry chillies till they are wilted. Add

Ingredients: • 400 gm – small round Brinjals • 5 tbsp – oil • 2 tbsp – Ginger Garlic paste • 1/4 tsp – Turmeric powder • 3/4 tsp – chilli powder • 1/2 cup – thick Tamarind pulp • 1 – large Onion roasted, peeled and ground • Roast separately : • 1/2 cup – copra • 1 tbsp – groundnuts • 1 tbsp – sesame seeds • 1 tbsp – Coriander seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies • A bunch of Coriander leaves to be included when grinding Method: Make two slits in each brinjal from top towards the stalk end, without separating

Ingredients: • 1 kg – small potatoes, boiled, peeled • 1 tsp – Cumin seeds • 1 tsp – coriander powder • 1 tsp – chilli powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 pinch Asafoetida • 1/2 tsp – grated Ginger • 1 cup – Yoghurt • 1 tbsp – coriander leaves, chopped • 1/2 cup – oil • Salt to taste Method: Heat oil, add the ginger and asafoetida. Prick the potatoes all round and fry till brown. Drain and set aside. From the remaining oil, heat 2 tbsp. Add cumin seeds. Add yoghurt and the masala powders. Add salt and stir