Cut capsicum into thin slivers or triangles. Pick off stalks of tomatoes if any. Slice potato into 8 round slices. Apply butter to all slices on one side. Arrange on a clean surface in rows of 4, in three columns. All slices must have buttered side up. Apply chutney on 4 slices, mayonnaise on 4 and tomato ketchup on 4.Pile one chutney slice over ketchuped slice, with applied side up. Now pile one mayonnaised slice over chutney slice, applied side down. Now press gently, cut three layered round into 2 half semicircular sandwiches. Break some toothpicks into 2 if desired or use whole. Place a slice of potato over sandwich on one side. Arrange 2 tomatoes, a piece of capsicum in such a way over potato slice, That you can secure all by piercing the toothpick through sandwich. Now sprinkle some grated cheese below this decoration on sandwich. Serve with ketchup and potato chips ifdesired.

Follow the eggless cake recipe till making the batter. Once batter is ready, fold in the nuts and tutti frutti. Bake in preheated oven at 200 for 7 minutes and 170 for 25 minutes. Alter as per individual ovens, if required. Check if done by passing a skewer through the centre of cake. Cool tin well before unmoulding as for eggless sponge. Warm water and granulated sugar till it dissolves. Halve or quarter figs and immerse in the water. Soak for 10 minutes. Keep aside. Cut in half horizontally. Place cut sides up. Use the water in which figs were soaked or canned cherry syrup. Sprinkle generously on both halves of cake till soaked. Beat chilled cream and icing sugar till thick and light. Fold in drained cherries. Place lower half of cake in a cake plate. Pile on the whipped cream and spread. Arrange the drained figs on cream. Put the upper half of cake on it. Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and coloured sugar. Or use your choice of ecorations. Cool in fridge for at least 1/2 hour before cutting. Arrange the drained figs on cream. Put he upper half of cake on it. Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and coloured sugar. Or use your choice of decorations. Cool in fridge for at least 1/2 hour before cutting.

Chill bananas before chopping Chop bananas Sprinkle lemon juice over bananas and toss to coat evenly Beat cream till stiff peaks form Gently toss in bananas and other ingredients Serve chilled

Blend all the ingredients well Refrigerate till chill Serves with crackers

Grease a 9” square or rectangular cake tin, dust liberally with flour. Sift baking powder, cocoa and soda with flour. Add flour, sugars, and beat till well blended. Fold in walnuts, carrot, etc., pour into a prepared tin. Bake in preheat oven at 200oC for 10 minutes. Reduce to 160oC for further 25-30 minutes, till done. Check if done by inserting a skewer. It should come out clean. Remove allow to cool for\ 10 minutes. Invert and tap out gently. Let it cool and serve

Peel and cut pineapple into slices. Toss with remaining ingredients and refrigerate at least for one hour. Line a deep strainer with a thin cloth. Place curds in it and let all the liquid drain till you have about 1 cup of thick curd cheese in the cloth. Beat the curd cheese till smooth and mix with mango pulp. Ad whipped cream, sugar and liquor. Just before serving, place pineapple slices in individual pudding bowls and top with mango cream and sprinkle with chopped pistachio nuts.

Combine all the ingredients except the maida and mix well. Keep covered for ½ hour. If the mixture is very sticky, mix in a little maida to make a soft, slightly sticky dough. Dip your fingers in oil and take a small ball of dough.( size of a marble) Flatten it on the back of a fork and roll up to form a small cylinder. Shape all the dough thus and deep fry in moderately hot oil till crisp. Cool and roll in icing sugar. Store in a air tight container.

Mix maida with, cardamom and nutmeg powder. Combine sugar with ½ cup water. Dissolve over a low flame, simmer for two minutes and remove from fire and cool to room temperature. Beat the yolks lightly and mix with coconut milk. Add sugar syrup and coconut milk mixture to maida and make a smooth batter. Pour 1 tbsp of ghee in a deep 8" square baking dish. Place the dish in a moderately hot oven. When the ghee gets hot, pour a thin layer of batter in it. When it sets, pour some ghee again and then some batter. Use all the batter thus. Cool and cut bibinca into slices.

Mince the dry fruits, combine with peel and brandy. Place in an air tight container and allow to soak for a week. (Shake the container every day ).Grease a 10 inch square tin and line with two layers of butter paper. Grease the paper. Combine all the ingredients from caramel syrup to cashew nuts together and mix with fruits. Mix maida with soda and salt. Cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Fold in the maida and fruit mixture. Pour in a prepared tin, sprinkle with seeds if desired, and bake in a moderate oven (170 C ) for 25 minutes. Reduce temperature to 150 C and bake till the cake is done.( about 45 minutes) .

Mix all the ingredients well and keep covered over night. Pour in greased individual moulds and seal with double layer of foil. Pressure cook for 45- 60 minutes. If making in one big mould, pressure cook for 2 hours. Open the cooker after 15 minutes. Lift out the moulds. Cool slightly and turn out on a serving plate serve warm.

Soak apricots over night in just enough water to cover them completely.Preheat the oven to 170 degrees C Combine all the ingredients for the base. Press into a tray,(9"/ 12") greased and lined with butter paper. Bake for about 20 minutes or till the mixture is firm. Meanwhile, drain the apricots from water; remove the seeds and chop the fruit. Return to the soaking liquid and simmer till soft. Allow to cool. Mix the maida with baking powder and salt. Beat brown sugar and eggs together. Mix in maida , dates, vanilla essence nuts and raisins. Spread on the baked baser and bake further for 25-30 minutes or till the topping is set. Cool and cut into bars.

Mix maida with powdered sugar. Rub in the butter. Add essence and knead the dough lightly. If the dough is crumbly, add water, little at a time and make a smooth dough. Method for Filling Combine butter and dates. Sprinkle with very little water and heat gently till dates are softened. Cool. Preheat the oven to 170 degrees C. Make lime size balls of dough. Fill with dates and bake in till pale brown in colour, about 15-20 minutes. Cool and store in air tight container.

Preheat the oven to 180 degrees C Prepare a10" square cake tin, lined with butter paper. Melt 4 tbsp of butter. Stir in brown sugar and heat till bubbling. Stir in syrup and cream. Heat till it just begins to boil. Remove from fire. Mix in the nuts. Pour into the tin. Melt chocolate in hot milk and allow to cool. Add vanilla. Cream remaining butter with sugar and egg yolks. Mix flour with baking powder and salt. Fold it into the creamed mixture alternately with\ chocolate milk. Fold in the stiffly beaten egg whites. Spread in the tin over the nut mixture. Bake in till done.( about 45-50 minutes) Cool in the tin for 5 minutes and turn out on a plate. Cool and cut into pieces.

To make Almond fry fish .Mix the curd and ginger-garlic paste to prepare a marinate. Sprinkle salt over the fish pieces and rub the marinate, and leave aside for 15 mins. Combine the cheese, breadcrumbs and almonds.Beat the eggs, add the milk and blend well. Dip each of the fish pieces first in flour, then egg mixture and lastly the almond mixture and fry in oil over a medium flame till they are golden brown. Drain on tissue papers and serve with ginger sauce. To make ginger sauce. Crush the spices lightly in a mortar. Heat the vegetables stock, add vinegar, soya sauce and crushed spices and add three tbsp water. Bring this mixture to a boil and cook on low flame for 4-5 mins and then strain the sauce. Cool and serve with the fried fish.

Scrub potatoes in their skins and cut into four. Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic. Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190°C/375°F/Gas Mark 5. Serve immediately, the outside should be crunchy. .

Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl. Spoon the mixture on to each bread slice and roll it tight. Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel. Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup.

Add washed and drained rice to boiling water. Again bring to a boil and cook, uncovered, 1 minute. Drain rice thoroughly ; add butter. Add rice, salt and sugar to milk in top of double boiler. Cover and cook over gently boiling water until rice is tender and milk is absorbed, about 2 hours.

Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl. Add sufficient rum or brandy to make a fairly stiff mixture. Form the mixture into walnut sized balls. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle in the melted choclate individually. Add bits of glace cherry to resemble berries and rest on a foil covered tray until set.

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in refrigerator for 2 to 3 hours or until dough is easy to handle. Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on an un greased cookie sheet. Bake in a 375°F oven 7 to 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack, let cool.

Combine sugar with flour and salt. Toss lightly with the strawberries. Fill the baking dish with the fruit mixture and dot with butter. Top with the pastry which has been rolled out on pastry cloth to size 1"larger all around than top of baking dish. Fold edges of pastry under and press firmly to rim of dish. Flute edges and cut gashes in pastry to allow steam to escape. Bake at 425 degrees for 25 minutes or until crust is browned. Serve slightly warm with whipped cream or ice cream.

Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks. 2 tablespoons lemon zest 2 tablespoons vanilla extract

For the biscuit base.Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") loose bottomed pie dish, Chill until firm. For the filling.Whisk the cream in a clean dry bowl till soft peaks form. Keep aside. Mix the lemon rind, lemon juice, cream cheese, sugar and lemon essence till it is smooth. Fold in the whipped cream gently so that it does not curdle or split. How to proceed.Spread the filling over the set biscuit base and chill until firm.For the lemon sauce .Combine the sugar with ½ cup of water in a saucepan and heat till the sugar is dissolved. Dissolve the cornflour in 2 tablespoons of water and add it to the sugar syrup. Heat stirring continuously till the mixture thickens and gets a coating consistency.Add the butter and mix well. Cool and add the lemon juice, lemon rind, lemon essence and lemon yellow colour. Mix well and keep aside. Cool completely while stirring continuously. For the garnish.Unmould the cheese cake and place on a serving plate. Pour the lemon sauce on top and refrigerate again. Serve chilled.

Wash the pineapples and cut into small pieces. Don't remove its skin. Boil it for about 5 minutes with water and 1 kg sugar. When cool, add yeast and store in an air tight mud vessel for 20 days. Stir the content daily with a wooden ladle. After 21 days, filter the wine through a fine cloth. Do not squeeze the contents. Add the remaining sugar and store it for another 21 days without stirring.

In a medium skillet, saute the green pepper and onion in the 3 tablespoons of butter, for 3 minutes. Stir in the crab meat and saute for another 3 minutes. Remove from heat and put mixture into a mixing bowl. Stir in Mayonnaise. May be served warm or cold. To make the salad even more interesting, you can add Iceberg lettuce (tear into rough pieces), a cucumber chopped fine, and baby corn, boiled and chopped medium.

Cream the sugar, 1 egg, 1 yolk of egg and rum together. Sift in the flour and dry ingredients and butter melted. Then take the mixture and dredge with flour. Roll out 1/4" thick and cut with doughnut forms.Fry in ghee to a golden brown.

Rub ghee well into the flour and suji and baking powder. Add yolks of eggs and salt. Knead into a soft pliable dough with coconut milk. Leave to rise overnight, covered with a cloth squeezed in water. Form into small balls, press on a comb or fork, roll into traditional kul-kul shape Deep fry When completely drained of oil and cooled, dust with powdered sugar and store in airtight container.

If fresh coconut is used, it must be roasted on a warm tawa till dry. Fry a little each of Soji, Khuskhus, Til and add to the fried coconut. Add powdered sugar, powdered Elaichi, the juice of 1/2 a lemon, dates, raisins and cashewnuts. Mix all together well and taste for sweetness. Roll out the dough, very thin and cut into medium sized circles. Fill with a little of the filling, fold over to form half-circles, bind the edges with water and deep fry

Beat egg yolks well, adding sugar gradually. Add rum while beating, then brandy, rye or bourbon. Add vanilla and a pinch of nutmeg. Chill several hours, adding cream and milk from time to time and stirring. (The eggnog is ready) Beat egg whites until stiff. Fold half into chilled mixture . Add 3 tablespoons more sugar to remaining egg whites and beat until very stiff. Spread on top of eggnog and swirl. Sprinkle with nutmeg.

Mix together all the ingredients of meatballs .Shape into 1\" balls .Put it in baking dish Bake in preheated oven at 325oF for 20 mins Mix all the ingredients of sauce .Remove meat balls after 20 mins .Pour sauce over the meat balls Cover with foil .Put back in oven .Let it bake for another 1 hour at 325o F .Serve hot or cold

Heat butter in a pan .Fry onion, carrots, french beans till tender .Add flour, stir till it is blended with onion Add chicken stock .Stir continuously till it starts thickening .In 1/4 cup milk, mix cornflour, taking care no lumps are formed Add in chicken stock, stirring continuously .After 2-3 mins, add remaining milk .Stirring continuously, till milk comes to boil Add milk, chicken piece, salt and pepper powder .Cook till cheese melts .Sprinkle celery

Beat butter and Sugar till light .Add eggs and beat well till fluffy .Add chocolate syrup and vanilla essence Mix it well .Mix flour and salt and beat well .Preheat oven and 350oF .Pour the mixture in baking dish Garnish with nuts .Bake for 25 mins. (till toothpick comes out clean when put in the center) Cool .Refrigerate before serving

Add the molasses, well-beaten eggs, milk, melted butter and ginger or orange rind, in order, to the grated potatoes. Turn into a well-greased baking pan and bake about 45 minutes in a moderate oven, sprinkling the brown sugar and cinnamon over the top at the end of the first 25 minutes.

Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir thoroughly till sugar has dissolved, add nutmeg powder and keep aside. Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. And another spoonful of ghee and another cup of batter. Bake, and repeat this till all the batter is used up in layers. Turn the bebinca upside down and cool before serving.

Baking of bebinca is done over slow fire and with coals on top of the lid of the pan.

Line a 9-inch pie pan with pastry and sprinkle the bottom with the flour and sugar mixed together. Toss together the diced apples, sugar, and nutmeg, and place in the pastry-lined pan. Pour the cream over them, cover with a lattice pastry top Bake in a hot over at 425o F., for 30 to 35 minutes, or until well done and lightly browned. Remove from the oven and sprinkle with the shredded cheese.

Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture. Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts. Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin and grease it. Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes. When the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it. Decorate with cherries.

Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar & vanilla. Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing well. Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save some of the nuts to sprinkle on the top. To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents them from sinking into the cake. Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.

Beat the cream over a tray of ice cubes with a hand beater. Do not over beat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put in the refrigerator.

Preheat over to 350 F. Sift flour, baking powder & salt together. Melt the butter. Add unsweetened chocolate to melted butter, stir in sugar vanilla & eggs. Add flour mix & chocolate chips. Blend well. Bake for 20-25 mins & cool. Cut into christmas shapes with cookie cutters. And decorate with coloured frosting(optional).

Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of hot water for the first extraction and 1-1/2 cups of water for the seconds extraction. Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green chillies. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk. Let it boil for 5 minutes. Put salt and fish. Cook till done. Add the first extraction of the coconut milk. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire. Serve hot with rotis

Shell and skin the chestnuts and drop them into boiling salted water. Cook them until they are soft. Put them through a potato ricer and combine them with the remaining ingredients. Fill cleaned turkey with the dressing. Roast the turkey uncovered in a slow over 300o f until tender. Season with salt and pepper when it is half cooked. Serve on hot platter and garnish with broiled sausages.