Mix all ingredients, except oil to deep fry, and semolina. If too soggy add some flour, if to dry add a few tsps water. Shape in croquettes. Roll in the semolina to coat. Heat oil in kadai. Let in the croquettes few at a time to fry on medium flame till golden brown. Serve hot with tamarind sauce, green chutney or ketchup.

Roast the pepper and cumin seeds together. Grind under stone or in grinder. Add to soup. Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds. Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder. Add a few cumin seeds. When they splutter add to rasam. Boil for 2 minutes.

Add all ingredients to the potatoes except oil and bread. Run the bread in a dry mixie to get fine bread crumbs. Keep aside. Mash the potato mixture well. If required add more salt or green chillies. If too soggy add 1-2 tsp cornflour. Mix bread crumbs with cornflour. Shape the mixture into patties of desired shape. Roll in the crumbs. Heat skillet, add some oil to shallow fry, place a few patties . When browned flip over to fry other

Mix all ingredients (of the gravy) for gravy and grind in a grinder. Keep aside. Squeeze water from the grated gourd. Add all other ingredients for Koftas, except oil. Make table tennis-ball sized rounds. Fry till golden.Used 2 tbsp of remaining oil in another kadai and heat. Add gravy and fry for 4-5 minutes till the oil separates. Add Koftas and bring to boil. Serve hot with chapattis or puris.

Boil 1 cup water, add jelly crystals and stir. Take off flame. Add 1 tsp sugar and stir. Add hot jelly to softened icecream. Beat in a bowl over tray of icecubes. Stir till thick -- like thick shake. Add curds and lemon juice and stir again. Pour into a transparent bowl.Fold in the cake cubes carefully. Set in fridge, when almost set grate chocolate and sprinkle on top. Decorate with cherries

Boil 1 cup water, add jelly crystals and stir. Take off flame. Add 1 tsp sugar and stir. Add hot jelly to softened icecream. Beat in a bowl over tray of icecubes. Stir till thick like thick shake. Add curds and lemon juice and stir again.Pour into a transparent bowl. Fold in the cake cubes carefully. Set in fridge, when almost set grate chocolate and sprinkle on top. Decorate with cherries.

Put water to boil in a deep vessel. Add kichidi, salt, soda, stir and cook. Cook till mixture is thick and gooey. Take off fire. Spread a thick sheet of plastic of a cloth sheet. Place the sheets in an open space under direct sunlight. Take ladlefull of mixture, spread into small thick circles. Repeat to use up all mixture. Dry in sun till brittle, flipping side when half dried. Store in airtight container. Deepfry in hot oil, as and when required. Serve as a tasty, crunchy snack.

Roast papads, or make them crisp by warming if already roasted. Crush to a coarse mixture, crushed cornflakes. Add chilli powder, cumin powder, mix. Add ghee, mix well till blended evenly. Serve as a snack or an accompaniment with dal and rice. Very good snack while traveling long distance.

Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Mix all ingredients of batter well, adding enough water. Batter should be thick enough to coat back of spoon.Heat oil for deep frying, in a frying pan. Dip one ball into batter at a time, and let into hot oil. Repeat few at a time, deepfry till light golden, and crisp. Drain, serve hot with chutney or sauce.

Mash leftover steamed or other cooked rice well. Warm it either in the cooker or microwave for ease before mashing. Add all other ingredients, except breadcrumbs, oil. Heat oil in a frying pan, while shaping croquettes from mixture. Roll each croquette in breadcrumbs, let into hot oil. Deep fry few at a time, till golden and crisp. Serve hot with ketchup, chutney, etc.

Heat oil in a pan, add chopped capsicum. Add cabbage, onion, vinegar, salt, pepper, stir fry for 2 minutes. Take off fire, pour over cold potato slices, toss gently with fingers. Take casserole dish, line with a layer of one third of rice. Press gently, cover with a layer of vegetable with gravy. Cover with half of remaining rice. Spread remaining gravy vegetable. Cover with remaining rice. Toss cheese into potato mixture. Spread potato mixture over rice to cover fully. Bake in preheated oven at 300oC for 12-15 minutes. Just before serving, take out. Garnish with tomato slices, salad leaves. Serve piping hot, as a wholesome meal by itself.

Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Flatten and shape balls into heart or oblong shapes. Heat a flat bottomed pan or griddle, drizzle some oil onto it. Roll each cutlet into a plate of crumbs or semolina to cover all over. Place on heated griddle, shallow fry till golden and crisp, flip side and repeat till golden. Drain, serve hot with chutney or sauce.

Mash leftover vegetable such that there are no large chunks, keep aside. Heat oil in a saucepan. Add onions,capsicum, stirfry for a minute. Add ginger, garlic, chilli, stirfry further for a minute. Add salt, mashed vegetable, any further required masalas as per taste. Sprinkle flour or crumbs, mix and allow all extra moisture to soak. Take off fire, cool completely.

Take a pingpong sized ball of dough. Flatten and roll to a 4" wide circle. Place a tbsp. of filling in center, bring edges to center. Press ends together like a pouch, press down firmly with palm. Dust with flour, roll to 6" wide circle. Heat skillet, roast on both sides till golden brown. Use oil to shallow fry paratha till crisp. Serve hot with ketchup or chutney. Serve hot with ketchup, chutney , etc

Remove any whole bay leaves, cloves, etc. from biryani. Run it in a small mixie, with short spurts, till rice is crushed a little. In a heavy frying pan, dry roast semolina, stirring continuously. When aroma exudes, add boiling water, stir till the mixture is cooked. Add more water if required to make a soft mixture. Add crushed biryani, salt and spices if required after checking taste. Add cornflour,cool mixture, form into pingpong ball sized rounds. Press in palm, place a small piece of cheese cube in center. Bring up sides, shape again into a ball, with cheese tucked inside. Keep oil to heat in a frying pan. Roll each ball in a plate of sesame seeds. Press seeds in place by enclosing with palms. Let into hot oil, to deepfry till g

Put one roti on warm griddle. Use a thick, kitchen towel to press. On low flame, press and roast, lightly moving it on griddle in a circular motion. When one side is light golden and specky, flip and repeat for other side. Repeat with all rotis. Khakhras are ready Roast papads, or make them crisp by warming if already roasted. Warm and crispen khakhras. Crush both together to a coarse mixture .Add chilli powder, cumin powder, mix. Add ghee, mix well till blended evenly. Serve as a snack or an accompaniment with dal and rice. Very good snack while traveling long distance.

Break Chappatis into 1" squares roughly. Mix all the masalas in the water and stir. Heat ghee in a sauce pan, add seeds to splutter. Add curry leaves .Add the masala water, and bring to a boil. When it starts boiling well add the chappati pieces, coriander and lemon juice. Cook on low to soften the chappati and allow most of the water to soak. Do not make too dry. It should be mushy to eat. Serve hot.

Loosen ghaat if it hardened to a lump. Gently break and loosen with fingers. Sprinkle salt, chilli powder, turmeric, dhania powder. Gently mix into ghaat. Heat oil in a saucepan, add dal, seeds, allow to splutter. Add chillies, curry leaves, asafetida, onions, stir fry till onions are transparent. Add tomatoes, saute for 2 minutes. Add ghaat, mix gently, cover and simmer on low for 2 minutes. Add lemon juice, half coriander, mix well. Pour into serving dish, garnish with remaining coriander. Serve hot as a breakfast dish, or as an accompaniment.

Chop jelly into small cubes, keep aside half, in refrigerator. Whip cream with sugar, till thick enough to form peaks. Blend remaining half jelly crystals, in mixie. Add milk, blend for a few seconds till frothy and smooth. Chill for an hour or till thick but not set. Stir in whipped cream, fruit, pour and chill till well set. Serve topped with a scoop of icecream or slice fruit.

Grate potatoes coarsely, divide into 2 parts. Add half chillies, salt and pepper to taste, mix gently. Warm pan, rub half butter on pan. Place one portion of potato in centre. Press down into 5” wide round, at least ½ cm. thick. Carefully spread out leftover pasta dish over potato layer. Sprinkle half cheese over pasta. Place remaining potato and press down gently over pasta. Sprinkle remaining chillies, salt, pepper. Top with chopped capsicum, press down lightly. Allow to roast on low flame till bottom is golden and crisp. Flip carefully, and roast other side, taking care not to break. Carefully dot other side with butter, or drizzle around roast. Flip onto serving dish, garnish with remaining cheese. Cut into sections, serve hot and crisp with

Warm idlis slightly over boiling water in a colander. Pass idli through large holed sieve, till it looks like bread crumbs. Add salt,sugar, keep aside. Heat oil in small pan, add seeds, allow to splutter. Add curry leaves, asafoetida, chilli, ginger. Pour over idli crumbs, add to sieved idli. Toss gently with hands, till well mixed.

Mix all flours, bread crumbs in a large plate. Break noodles a little, add to plate. Mix, check taste, add sauces,chilli as required. Mix shape into pingpong sized balls. Mix semolina and cheese in a plate. Roll balls in cheese, press gently with palms, to secure cheese on balls. Refrigerate for 30 minutes, or till required. Heat oil, add in a few balls at a time. Deep fry in hot oil, till golden brown all over.

Divide dough into 10 portions, make round balls. Divide filling into same number of portions, keep aside. Roll one portion of dough into a 4” thick chappati. Place one portion of filling in the centre. Bring edges together over filling, and press down gently to seal. Dust with a little flour, roll gently to form a 6” wide round. Heat a skillet, roast till brown specks form, drizzle with a little oil. Roast evenly till golden and crisp on both sides.Serve hot with chutney or tomato sauce.

Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool. Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just 2-3 seconds more. The coriander look finely chopped, not crushed. Heat oil in a heavy saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut, pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender. Add peas, soyabeans,mix and cook for a minute. Evaporate excess moisture, take off fire. Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all rice is evenly coated. To heat either place covered in microwave or hot oven. Or place inside a pressure cooker with hot water. Serve hot with kadhi, kachumber or curds.

Note: Use either the very tender pods, by snipping off both ends (the snowpea variety: its skin is very soft). Or use the deseeded pods, by stripping off the thin inner skin, the sides, side threads, and tips. Chop into halve if the pods are too large. Wash and drain before using.