1. To hot oil add onion, ginger and garlic.  Fry for 3-4 minutes.
2. Add tomatoes and cook on low heat for 10 minutes till you get a thick gravy.
3. Add salt, ketchup, chilli powder, garam masala and yoghurt.
4. Add paneer and simmer for 2 minutes.

1. Heat 3 table spoon oil in a frying pan and saute the potatoes until golden brown.
2. Heat 2 table spoon oil in another pan. Add ground paste and fry on low heat for 5 minutes.
3. Now add the chilli powder, kasuri methi and yoghurt whisked with besan and fry for a few more minutes.
4. Add sauteed potatoes and salt. Simmer for 10 minutes.
5. Sprinkle 1/2 table spoon garam masala. Garnish with coriander leaves and serve hot with paranthas.

1. Fry onions in 2 table spoon oil till golden.
2. Add ginger and garlic paste and fry for 1 minute on low heat.
3. Add chopped vegetables, turmeric powder, chilli powder, salt and 1 cup water and simmer covered for 10 minutes.
4. When all the vegetables are cooked, add cashew nut paste and stir gently.
5. Add chopped coriander. Sprinkle with garam masala.

1. Grind onion, tomato and green chilli to a paste. Add ginger and garlic.
2. Heat 2 table spoon oil and fry paste on medium heat until golden brown.
3. In 4 table spoon water make a paste with a red chilli powder, turmeric powder, coriander / cumin powder, garam masala and salt. Mix well and pour into onion mixture. Fry for 1 minute.
4. Add cashew powder and 1/2 cup water and simmer till gravy is thick.
5. Add paneer pieces and cooked peas. Simmer over low heat for 5 minutes.

1. Peel outer husk, wash and slice the babycorn into thin round pieces.
2. Preheat the electric tawa at 180oC
3. When the red light turns off, heat a tea spoon of oil in it.
4. Add green chillies, cumin seeds and baby corn for a minute and pour 1/4 cup of water.
5. Close with the lid and cook until corn becomes tender and moisture is absorbed completely.
6. Sprinkle salt and remove from the pan. Transfer to a vessel.
7. Just before serving the chat, mix sweet chutney, green chutney, all the mentioned powders.
8. Put crushed puri pieces in the serving dish.
9. Pour little thick whipped curds on top.
10. Arrange prepared babycorn on top.
11. Sprinkle cut onions, coriander leaves, pour little more sweet chutney on top. Garnish with sev and serve immediately.

1. Steam cook babycorn until tender (5 minutes in pressure cooker).
2. Wipe it with a cloth and apply the marinade to all the pieces and keep aside for 2 hours in closed vessel.
3. Mix cornflour & maida together with salt and baking powder.
   
4. Add little water to form a thick paste. (Like bajji batter consistency).
5. Preheat the electric tawa to 210oC.
6. Heat 3 table spoons of oil in the pan.
7. Take out the babycorn along from the marinade, dip each in the prepared batter and arrange on the pan.
8. Fry till done, turning over gently once or twice.
9. Shift all the babycorns to the corner of the pan when everything is fried evenly.
10. Put onions and spring oins with 1/2 tea spoon of aji-no-moto and the left over marinade in the centre of the pan.
11. Stir fry until onion is half fried.
12. Mix the baby corn also along with that and fry till sauces coat to the baby corn.
13. Transfer to serving dish, garnish with spring onions and serve with tomato sauce.
    

1. Finally chop capsicum.
2. Pick an wash rice.
3. Heat oil in a pan add capsicum, fry for 2-3 minutes, keep aside.
4. Heat ghee in a pan add onion, ginger, garlic fry for 2-3 minutes.
5. Add rice fry for 1 minutes.
6. Add garam masala, salt, red chilli powder, water, cook till just done.
7. Add capsicum, mix well.
   
8. Serve hot.

1. Cut onions, tomatoes into 1" long pieces.
2. Wash and soak rice for 5 to 10 minutes.
3. Heat oil in a pressure pan and fry garam masala spices.
4. Add onions and stir for few minutes.
5. Then finally add finely sliced tomatoes.
6. Mix ground masala to that gently and stir in medium flame.
7. When moisture is evaporated add soaked rice and fry for another one minute.
8. Add enough salt, two cups of boiling water and fresh peas. Mix well.
9. Put weight and pressure cook for 10 minutes in reduced flame.

1. Soak rice and dhal together for 2 or 3 hours.
2. Grind it along with red chillies until fine rawa consistency.
3. Mix with other ingredients.
4. Heat a non-stick tawa and spread a ladle full of dough.
5. Add 1/2 teaspoon of oil around close with a lid and fry on both sides in medium flame.
6. Serve hot with onion chutney.

1. Grind coconut and cashew nuts with one-fourth cup of water to a fine paste. Wash urad dal under running water.
2. Heat oil in a kadai. Add cumin seeds, mustard seeds and urad dal, and saute over medium heat until mustard seeds begin to splutter.
3. Add onions and saute till light brown. Add ginger and garlic pastes and cook for another two minutes.
4. Add chopped aloos and fry till it turns golden brown.
5. Add coriander powder, red chilli powder, turmeric powder, salt and tomatoes and cook till the oil separates green masala and tomato puree.
6. Lower heat, add coconut-cashew nut paste and curry leaves and saute for one minute. Add two cups of water and bring to a boil, stirring continuously.
7. Add mushrooms and simmer for two minutes.
8. Stir in the green peas and serve hot, garnished with coriander leaves.
   

1. Add stuffing ingredients to a bowl and mix. Add salt as per taste and set aside.
2. Divide stuffing and mashed potatoes into equal portions.
3. Rub hands with little oil.
4. Take a ball of the potato mixture and flatten.
5. Put a portion of stuffing in the center and seal the edges together completely so that the mixture does not come out.
6. Flatten to a 3‘‘ tikki. Dust with corn flour. Make all the tikkis and refrigerate for 2 hours.
7. Heat 3 tea spoon oil in a pan. Place 4 tikkis at a time, fry on low heat till crisp.

1. Slit the karela lengthwise and remove the seeds.
2. Cut karelas into thin rounds.
3. Toss well in 2 table spoon salt and set aside for 4 hours.
4. Wash karelas again and squeeze dry.
5. Fry the karelas in hot oil till golden brown.
6. Drain on paper napkins and set aside.
7. Fry sliced onions in 2 table spoon oil till golden.
8. Add the dry powders.
9. Add the fried karelas and cook covered on low heat up for 5 minutes.
10. Check seasoning.

1. Mix all the ingredients except oil. Make a soft dough with water. Knead well till smooth.
2. Set aside for 1/2 an hour.
3. Divide into 8 balls.
4. Make thick 6‘‘ chapatis. Cook each chapatti on a heavy griddle till light brown on both sides.
5. Baste with a little ghee before serving.

1. Heat ghee in a heavy bottomed pan. Fry the cashew nuts in the ghee.
2. When the cashew nuts turn brown, drain and keep aside.
3. Put green chillies in the ghee. Fry. Drain.
4. Put capsicum strips. Fry till they soften up. Drain.
5. Put ginger and garlic in the ghee. Fry for 2 - 3 seconds.
6. Add onions. Saute.
7. Add tomatoes. Fry till they become tender.
8. Now add all the masalas. Pour in milk. Cook for 3-4 minutes.
9. Add butter, sugar, paneer and lemon juice. Cook well.
10. Remove from heat.
11. Garnish with chillies, capsicum, black pepper powder and fried cashews.
12. TIPS: Tastes wonderful when served with parantha / chapatti / naan.

1. Pressure cook soaked beans with 1/2 table spoon baking powder for 15 minutes. (Soaked in water overnight)
2. Fry onions in 2 table spoon hot oil, till pink. Add cumin seeds, ginger and garlic and fry on low heat for 2 minutes.
3. Add tomatoes, chilli powder, kasoori methi and salt.
   Cook for 10 minutes on low heat till oil floats on the surface.
4. Now add cooked beans and simmer for 15 minutes.
5. Check seasoning.
6. To Serve: Serve hot garnished with 1 table spoon butter and coriander leaves.

2 Table Spoon

1. Boil, peel and mash the potatoes.
2. Add 2 table spoon corn flour and salt as per taste.
3. Make a paste with all the other ingredients, for the stuffing.
4. Make 3‘‘ patties with the potatoes and stuff with paneer mixture.
5. Roll into smooth balls. Fry koftas till golden brown and set aside.
6. In hot oil fry onions and ginger and garlic till light brown.
7. Add the tomatoes and coriander / cumin powder, chilli powder and turmeric powder.
8. Add the sugar and the ground cashew nuts.
9. Add cream to help gravy thicken.
10. Just before serving put koftas on a serving dish and pour hot gravy over it.
11. Do not allow koftas to sit in the gravy or they will break apart.
    

1. Fry onions in 3 table spoon hot oil till golden brown.
2. Add ginger and garlic paste and fry for 1 minute.
3. Add salt, cumin, turmeric, chilli and coriander powders and fry for 2 minutes. Add garam masala powder.
4. Now add grated tomatoes. Cook on low heat for 5 minutes, stirring frequently.
5. Add water and simmer till the gravy is thick.
6. Add all the vegetables, paneer and dried fruit. Stir gently and simmer for 5 minutes.
7. To Serve: Serve hot. Garnished with slit green chillies, cream and chopped coriander leaves.

1. Cook the dal with turmeric in a pressure cooker. The dal should not become too soft.
2. Take a non stick pan, put ghee, mustard seeds and cumin seeds. When the seeds start to splutter add hing.
3. To this add garlic and green chillies and fry for one minute.
4. Pour the cooked dal. Add salt. Fry for another 4 - 5 minutes adding curry leaves.
5. Remove the dal from heat when cooked. Garnish with coriander leaves.
6. Sprinkle lime juice before serving.

1. Wash rice. Add 3 3/4 cups of water.
2. Heat oil. Add cumin seeds and wait for them to splutter.
3. Fry onions for sometime.
4. Add cumin powder.
5. Add rice along with the water and salt. Mix well.
6. Pressure cook. The rice will be done after 1 - 2 whistles.
7. It can also be cooked in a pan or microwave over.

1. Fry onion rings in oil, keep aside.
2. Pick and wash rice.
3. Grind green chilli, ginger, garlic.
4. Heat ghee in a pan add ground masala, cook for 1 minute, add chopped onion, cook for 2 minutes.
5. Add potato fry for 3 - 4 minutes, add rice, fry for 2 minutes.
6. Add cloves, pepper corns, cinnamon, cardamom, turmeric powder, coriander powder, caraway seeds, curd, cook for 3 minutes.
7. Add coconut milk, water, saffron, salt, cook till done.
8. Add lemon juice, coriander leaves, onion rings.
   Serve hot.

1. Boil the onions in 1 cup of water until soft.
2. Add the garlic, ginger and cashew nuts and grind into a smooth paste.

1. Deep fry the onions in oil until golden brown. Remove and drain on absorbent paper.
2. Grind into a smooth paste in a blender using a little water.

1. Heat the oil in a pan. Add the onion and cashew paste and cook over a slow flame for a few minutes.
2. Add the chilli powder and garam masala, mix and cook again till the mixture leaves oil.
3. Take the pan off the fire, add the curds and mix well.
4. Simmer for 5 to 6 minutes, while stirring continuously.
5. Add the brown onion paste and salt and simmer for another 2 minutes.
6. Add the paneer, garnish with the cream and serve hot.

1. Heat the oil in a pan and add the cumin seeds and Asafoetidaetida. When they crackle, add the ginger-green chilli paste, spring onion whites and capsicum and saute for 2 minutes.
2. Add the babycorn, turmeric powder, chilli powder, tomato puree and salt and saute on a slow flame for 4 to 5 minutes till the babycorn is cooked.
3. Add the paneer and spring onion greens and toss lightly. Garnish with the chopped coriander and serve hot.

25 mm (1‘‘) piece ginger

1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato puree and cook for a few minutes.
3. Add the cumin powder, garam masala and 1/2 cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the honey, milk, cream, paneer and salt and allot it to come to a boil.
   
   Serve hot with rotis or parathas.

1. Heat oil in a pan and saute the spring onions till they are translucent.
2. Add all the remaining ingredients including the salt and mix well.
3. Cook for about 2 minutes and then divide into 10 equal portions. Keep aside.

1. Cut each samosa patti into 2 to get 125 mm x 75 mm (5‘‘ x 3‘‘) rectangular pieces. You will get 10 pieces in all.
2. Mix the flour and water to make flour paste. Keep aside.
3. Place a portion of the filling at one corner of the samosa patti piece. oil it up tightly starting from the end where the filling is placed to make a cigar.
4. Seal the edge of the samosa patti piece using a little of the flour paste.
5. Repeat for the remaining pattis and filling.
6. Deep fry the cigars in hot oil till golden brown. Drain on a absorbent paper. Serve hot with hot garlic sauce.

1. Heat the oil in a saucepan, add all the ingredients and saute for 2 minutes.
2. Divide into four portions and keep aside.

1. Slit each hot dog roll horizontally. Butter and toast lightly.
2. Stuff each hot dog roll with a portion of the filling. Garnish with the grated paneer and spring onion greens.

1. Blanch almonds in hot water 1/2 an hour before making soup. Peel, keep aside few and grind rest of them to smooth paste, with little milk.
2. Peel and dice other vegetables.
3. Heat butter in pressure pan and fry potatoes and turnip in medium flame for few minutes (without browning it).
4. Add milk and one cup of water. Put a green chilli in that and pressure cook in medium flame till one whistle.
5. Cool down, discard the chilli and make into paste in a blender.
6. Strain and dilute with more milk and water.
7. Add almond paste, salt and sugar and heat in reduced flame stirring in between.
8. Mix corn flour in 1/2 cup cold water and add it to the soup gradually.
9. Stir gently in reduced flame till soup becomes very hot.
10. Sprinkle pepper powder before serving.
11. Toast sliced almonds (which is kept aside) till golden brown and float few pieces in each bowl of soup before serving.
    Note: To make the soup rich and more creamy, dot with little whipped fresh cream in each bowl before serving.
    

1. Mix the gram flour, chilli powder and salt with 3/4 cup of water to make a thick batter.
2. Heat the oil in a kadhai and when hot, dip each spinach leaf in the gram flour batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on absorbent paper. Repeat for the remaining spinach leaves.
3. Place the spinach pakodas on on a serving plate. Spread with the meethi soonth and sprinkle the cumin powder and chilli powder on top. Serve Immediately.

1. Heat the oil and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
3. Add the coriander and mint and mix well. Keep aside.

1. Cool the potatoes completely. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
2. Fill in the paneer mixture and saute the potatoes in butter till the outside is lightly browned.
3. Place each half on a serving plate and top with the sev and green chutney. Serve Immediately.

1. Mix the cream and flour into a batter.
2. Smear very little ghee on a frying pan and spread a small amount of the batter on it.
3. Fry on both sides using a little ghee until golden brown. Drain on absorbent paper.

1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
2. Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon.
3. Add the rose water and keep the syrup warm.

1. Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain. 
2. Garnish with dry fruits.
   Serve warm, topped with rabdi.       

1. Heat oil for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add capsicums and saute for 1 - 2 minutes.
2. Sprinkle in 2 table spoon water, lower heat, cover pan and simmer for 2 minutes.
3. Combine gram flour, oil, coriander powder, chilli powder, asafoetida powder and salt in a bowl.
4. Add to capsicums and stir-fry over low heat for 5 - 7 minutes till capsicums are tender and the raw aroma of gram flour disappears.
5. The poriyal should be completely dry.
6. Serve hot as a side dish.

1. Wash dal and soak in 2 cups water for 30 minutes.
   
2. Drain dal and grind to a thick, coarse batter with green chillies, red chilli, ginger and asafoetida powder, gradually adding 5 - 6 table spoon water.
3. Just before frying the vadai, mix in salt, rice flour, onions, coriander leaves and cashew nuts.
   
4. Shape and fry vadai as given on page
   
5. Serve hot with tengai chutney

1. Boil potatoes in their jackets. Peel and mash well.
   
2. Add cashewnuts, salt, coriander leaves and spice paste to potatoes. Mix till well blended and set aside.
   
3. Sift flour and salt into a bowl. Rub in butter till it resembles breadcrumbs. Add 1/3 - 1/2 cup water gradually, and knead to make a stiff dough. Knead for at least 10 minutes till smooth and pliable.
   
4. Divide dough into 14 - 15 equal portions.
   
5. On a floured board, roll each portion of dough into a 4’’ disc. Place a table spoon of filling along one half a disc.
   
6. Dab a little water along the edges, and fold the other half over filling to cover completely and form a semicircle. Flatten gently and seal the edges by pressing down with a fork. Make remaining somasi in the same way.
   
7. Heat oil in a deep frying pan till smoking. Lower heat to moderate and fry somasi in batches, turning frequently, till golden and crisp.
   
8. Drain and place on kitchen paper to absorb excess oil.
   
9. Serve hot with any chutney of choice.

1. Combine all ingredients except oil for frying in a bowl. Mix thoroughly with your fingers till butter is well incorporated and it resembles breadcrumbs. Gradually add 3/4 - 1 cup water and knead to make a firm dough.
   
2. Heat oil in a deep frying pan till smoking.
   
3. Add 1 table spoon hot oil to dough and knead again. Insert the ribbon pakoda disc (with two 1/2’’ slits running alon its diameter) in a thenkuzhal press. Fill container with dough and press dough out in ribbons into hot oil. With a slotted spoon break ribbons into convenient lengths to facilitate even cooking.
   
4. Turn ribbons and fry till the hissing sound ceases and they are golden and crisp.
   
5. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
   
6. Cool and store in airtight jars. They remain crisp for a couple of weeks.

1. Wash the dal. Add the turmeric, sufficient water and boil. Set aside.
   
2. Heat the ghee. Add the bay leaf, aniseed, red chillies and garam masala. When done, add the onions and fry until golden.
   
3. Add the tomatoes and fry till soft. They add the salt, boiled dal, and a cup of water, if necessary. Cook for a few minutes.
   
4. Serve hot.

1. Knead the flour with a little salt, 3 teaspoons of oil and sufficient water to make a soft dough. Keep covered for at least 2 - 3 hours before making.
   
2. Wash and chop the vegetables. Add the shelled peas, a little salt and steam cook. While still hot, mash. Set aside.
   
3. Heat 2 tablespoons of oil, add the chopped ingredients (except the coriander) and stir fry until the onions turn brown. Then add the chilly and garam masala powders, and fry for a while. Add the cooked vegetables and fry till dry. Add the chopped coriander, mix well, and set aside to cool. Divide the mixture into balls.
   
4. Divide the dough into lemon sized balls, twice the number in Step 3. Taking out 2 balls at a time, roll into 2 chapatis using a little oil while rolling instead of flour. (This will make the parathas crisp.)
   Take a ball of the vegetable mixture, spread even on one chapati, and cover with the other. Seal the edges firmly all around by pressing them with wet fingers.
   Heat a skillet (tava) gently, put in the paratha, turn on both sides till done. Now add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. Serve very hot.

1. Boil the potatoes and cut into thick slices.
   
2. Heat half of the oil, and fry the potatoes until light brown in color. Remove from vessel and set aside.
   
3. Heat the rest of the oil, and add the cumin seeds. When done, add the chillies and onions, and fry till they are browned.
   Add the masala paste, turmeric, chilly and garam
4. masala powders, and fry till the oil surfaces.
   Beat the curds, add the salt and some of the chopped coriander, and pour this into the masala.
5. Add the potatoes and simmer gently till well blended. Serve garnished with the rest of the chopped coriander.

1. Wash, wipe and cut the comatose and chilies into small pieces. Chop the onions.
   
2. Dry roast first the sesame seeds, then the coconut until reddish in colour, then the coriander and cumin seeds, all separately. Grind the roasted ingredients along with the garlic and ginger to a fine paste adding very little water.
   
3. Heat the oil. Add the curry leaves, onions and cut chillies, and fry for 1 minute. Then add the ground paste and continue to fry adding the chillyand turmeric powders, until the oil rises to the surface. Add the tomatoes and fry until they turn soft. Now add the salt, coriander leaves and some water if necessary. Simmer on low heat until the tomatoes are cooked, and the gravy is thick. Cook, bottle and store in the refrigerator.

1. Remove the crusts from the slices and cut into cubes.
   
2. Heat half of the ghee and fry the cashew nuts to a golden brown. Next fry the raisins and set aside.
   
3. Fry the bread cubes until crisp and golden. Remove.
   
4. Into the same vessel pour the water and sugar, and boil to make thick syrup. (While making the syrup add 1-2 table spoons of milk. When a thick scum forms at the top, remove it and strain the syrup to make it clear. Put back on fire.)
   
5. Now add the bread cubes and cook until they turn soft. Mash them a bit and gradually add the milk along with the saffron. Cook further stirring constantly until all the milk has been absorbed.
   
6. Gradually add the rest of the ghee and stir the mixture until it starts to leave the sides of the vessel.
   
7. Remove from fire. Add the cream, cardamom powder or grated nutmeg and half of the cashew nuts and raisins. Mix thoroughly.

1. Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft.
   
2. Cool and peel the skin. Mash the pulp thoroughly and keep aside.
   
3. Heat the ghee and add the cumin seeds. When they crackle add the onions and saute for a few minutes.
   
4. Add the ginger, garlic and green chillies and fry again for a few seconds.
   
5. Add the tomato, turmeric powder, and coriander - cumin seed powder and cook till the oil separates from the masala.
   
6. Add the mashed brinjal, garam masala and salt and mix well.
   
7. Serve hot garnished with the coriander.

1. Heat the oil in a pan; saute the black and Bengal grams, dry red chillies, half of the curry leaves, and asafetida till the split black gram turns a golden brown.
   
2. Stir in the onions, ginger, green chillies, and the remaining curry leaves. Fry till the onions change color.
   
3. Mix the gram flour and turmeric powder in a cup of water and pour it into the pan. Add the potatoes and stir in the salt. Add water to form sufficient gravy. Lower heat and simmer for 5 minutes or till the gravy thickens.
   
4. Remove from heat and mix in lemon juice.
   
5. Serve hot with puri.

1. Grind the red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinnamon and salt with one-fourth cup of malt vinegar to a fine paste.
   
2. Heat the oil in a kadai; add the onions and saute till light brown. Add the tomatoes, mix well and cook for five minutes, stirring continuously. Add the baby alu, tomato puree and ground masala and cook for three or four minutes. Add the sugar and more salt if necessary and mix well. Add the remaining malt vinegar and cook for five to seven minutes. Serve hot.
   

1. Blanch the baby corn in two cups of boiling water for two to three minutes. Drain.
   
2. Mix together corn flour, refined flour, baking powder, soda bicarbonate and salt. Stir in half a cup plus one tablespoon of water to make a moderately thick batter.
   
3. Heat oil in a work; dip baby corn in the batter and deep-fry till light golden and crisp. Drain on absorbent paper.
   
4. Return the fried baby corn to the hot oil and fry once again till golden brown and crisp. Drain on absorbent paper and set aside.
   
5. Heat half a tablespoon of oil in a separate wok; add spring onions and Sichuan sauce and saute on medium heat for half a minute.
   
6. Add fried baby corn and spring onions greens; cook on high heat for one minute, tossing continuously. Serve hot.

1. Melt the chocolate in the microwave oven for minute on high. Slice the chocolate cake horizontally in to 3 slices whip the cream with powdered sugars till stiff add gelatin and melted chocolate and continue to whip. Place the base stice on the lake on a serving plate spread some of the chocolate cream and two scoops of ice cream and spread over and spread some more of the chocolate cream and the remaining ice cream and spread over the surface place the third piece of cake over.
   
2. Pour the remaining chocolate cream over and let it spread over the top and the side of the cake.
   
3. Keep in the freezer till well set, take it out just before serving cut the edges and serve.

1. Combine roasted gram flour, gram flour, rice flour, ajwain, chilli powder, asafetida powder, ghee or butter and salt in a mixing bowl.
   
2. Mix well with your fingers until it resembles breadcrumbs.
   
3. Gradually add 3/4 - 1 cup water and knead to make stiff dough.
   
4. Heat oil in a pan till smoking. Add 2 table spoon hot oil to dough and knead well.
   
5. Use a thenkuzhal press to make the omappodi. Fill its container with dough and press dough out in noodles. Move the press in circles as you press out the dough, so that omappodi falls into the oil in a circular shape.
   
6. Fry till the hissing sound ceases and it is golden and crisp.
   
7. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
   
8. Cool and store in air tight jars. They stay crisp for a couple of weeks.

1. Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added; cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool.
   
2. Heat oil in a wok and deep-fry noodles till crisp and golden brown. Drain on absorbent paper.
   
3. Heat two tablespoons of oil in a wok; add garlic and ginger and saute on moderate heat for half a minute. Add onion, celery and red chilli and continue to saute for another minute.
   
4. Add carrots, green capsicums, broccoli and baby corn; saute on high heat for two to three minutes, stirring and tossing continuously.
   
5. Add soy sauce, white pepper powder, MSG and salt to taste and saute for one minute. Stir in the vegetable stock and bring to a boil.
   
6. Mix corn flour and three table spoons of water and stir into the vegetables. Simmer for two to three minutes, stirring continuously till sauce is thick and clear. Add bean sprouts and toss to mix.
   
7. Arrange the fried noodles in a serving plate or a large bowl, spoon the vegetables on top and serve immediately.

1. Boil the potatoes. Cool, peel and mash them in a deep bowl.
   
2. Add the minced corn, green capsicum, onion, ginger, garlic, green chillies, chopped fresh coriander, soy sauce, two table spoons of corn flour, white pepper powder, MSG and salt. Mix thoroughly.
   
3. Mix the remaining corn flour with half a cup of water. Cut the slices of bread with a round cutter into one inch circles.
   
4. Bruch each circle with the corn flour mixture; spread a thick layer of the corn mixture over it, smoothening the top with moistened fingers.
   
5. Sprinkle sesame seeds generously over the top and press lightly. Shake off excess seeds and refrigerate the corn and bread rounds for fifteen minutes.
   
6. Heat oil in a wok; deep fry the rounds for two to three times, or till crisp and golden brown, turning occasionally.
   
7. Drain on absorbent paper. Serve hot with a sauce of your choice.

1. Boil the corn kernels or pressure cook them in two cups of water and cool. Squeeze them in a piece of muslin to drain excess water.
   
2. Peel, wash and chop onions. Remove the stems of the green chillies and chop. Peel, wash and chop the ginger and fresh coriander. Roast the gram flour in a pan till it gives out a nice aroma.
   
3. Heat two table spoons of oil in a pan, add the cumin and fennel seeds and saute till they change color. Add the chopped onions and saute till light brown in color.
   
4. Add the turmeric powder, coriander powder, chilli powder, coriander powder, chilli powder and garam masala powder. Stir to mix well. Add half of the cooked corn kernels and saute till the mixture turns dry. Remove from heat, cool slightly and grind in a mixer. Transfer to a bowl.
5. Add the rest of the cooked corn kernels, chopped coriander and salt to taste.
   
6. Add the roasted gram flour, bread crumbs and mix well to form dough. Make sixteen equal-sized cutlets.
   
7. Heat sufficient oil in a kadai and deep fry the cutlets till golden brown in color. Drain on an absorbent paper.
   
8. Sprinkle lemon juice and chaat masala and serve hot.

1. Sift the flour with salt. Add the vanaspati and mix lightly until the flour is crumbly. Add some warm water and make very stiff dough. Cover the dough and set aside.
   
2. Boil the peas with some salt and grind to a paste with the green chillies, ginger and cumin seeds.
   
3. Heat 2 tablespoons of oil and fry the pea paste until quite dry. Remove from heat and set aside.
   
4. Take a small portion of the dough and work it into a cup. (Dip your fingers in oil while doing so.) Put 2-3 teaspoonful of the stuffing into the cup. Close the cup, flatten on a floured board and roll lightly into a thick puri. Roll carefully to prevent the filling from spilling out of the puri.
   
5. Deep fry the puris to golden brown. Drain on an absorbent kitchen towel, and serve piping hot with hot and sweet chutney.

1. Tie cloves, pepper corns, cardamom, cinnamon in a muslin cloth.
   
2. Heat oil in a pan add onion, ginger, bayleaf, curry leaf, fry for 3 minutes.
   
3. Add coconut milk, saffron, whole masala, cook till done, remove whole masala potali.
   
4. Add salt, mix well.
   
5. Serve hot.

1. Boil the water with some salt. Immerse the cabbage leaves two at a time, cover, and cook for five minutes. Drain, remove and set aside. Blanch all the leaves thus.
   
2. Heat 2 tablespoons of oil. Add the chopped ingredients (except for the mint and coriander) and fry until they are done. Add the mashed potatoes and peas and fry for one minute. Add the chilly powder, garam masala, salt, chopped coriander and mint leaves, and mix well. Remove from fire and cool. Divide the dough into equal portions, one per cabbage leaf.
   
3. Prepare the batter by mixing all the ingredients with water, and beat to a smooth paste. Dip each roll in this, roll in the bread crumbs and shallow fry, carefully turning it over when one side is done.

1. Heat the ghee in a kadhai and add the cumin seeds. When the seeds crackle, add the onion puree, cloves, cinnamon, cardamom, ginger-garlic paste and green chilli paste and saute for 5 to 7 minutes, while stirring continuously.
   
2. Add the cauliflower, French beans, carrots, green peas, capsicum, baby corn, 1/2 cup of milk and 1/4 cup of water. Cover and cook over a slow flame till the vegetables are tender.
   
3. Add the remaining milk, paneer, pineapple, cream, garam masala and salt and simmer for another 3 to 4 minutes.