Apply the ground celery paste equally on all 4 toasts. Bake in a pre-heated oven at 180°C (360°F) for 10 minutes or till the toasts are evenly browned. Cut into halves and serve immediately.

Combine the soya sauce, tomato-chilli sauce and cornflour with 2 tablespoons of water in a bowl. Keep aside. Heat the oil in non-stick pan, add the baby corn and sauté over a high flame for 4 to 5 minutes. Add the green chilli, ginger and garlic and sauté for another 2 minutes. Add the cornflour and sauce mixture. Mix well over a high flame till the sauce coats the baby corn evenly. Toss in the capsicum, add salt and pepper and mix well. Serve hot

Dissolve the cornflour in 2 tablespoons of water and the soya sauce and keep aside. Heat the oil in a non-stick pan, add the garlic and green chilli and sauté for 2 minutes. Add the mushrooms and salt and sauté for 3 to 4 minutes. Add the cornflour mixture and sauté for 2 to 3 minutes till the sauce coats the mushrooms. Add the spring onion greens and mix well. Sprinkle the chilli powder and serve immediately.

Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds. Add the onions, carrots, french beans and salt and sauté them for 4 to 5 minutes. Add the varagu and matki sprouts along with the turmeric powder, chilli powder and coriander powder and mix well. Add approx. 2 1/2 cups of water, cover and cook over a medium flame till the varagu and matki are cooked. Serve hot with low fat curds or jamun raita.

Mix together the rice flour, urad dal flour, soya flour and salt with approx. 1 cup of water to make a thin batter. Keep aside for 30 minutes. When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently. Heat a non-stick pan and grease it lightly with oil. When hot, pour one quarter of the batter on the pan and spread it using a circular motion to make a thin dosa and cook on one side and pour a little oil along the edges while cooking. When crispy, fold over. Repeat with the remaining batter to make 3 more dosas. Serve hot with low calorie green chutney.

Clean, wash and soak the masoor overnight. Drain. Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed. Drain the masoor and discard any excess water. Coarsely pound the masoor in a mortar and pestle. Combine the masoor paste with the remaining ingredients and mix well. Divide the mixture into 6 equal portions. Shape each portion into an even sized round and flatten the rounds to make tikkis. Heat a non-stick pan and cook each tikki over a high flame using a little oil until both sides are golden brown in colour. Serve hot.

Combine all the ingredients except the salt and pepper and chill. Just before serving, add salt and pepper and mix well. Serve chilled.

Combine all the ingredients and mix well. Chill for at least 2 to 3 hours. Serve chilled.

Bring the milk to boil in a heavy bottomed pan and simmer it for 10 to 12 minutes. Add the grated apple, nutmeg powder and cardamom powder and simmer for another 5 to 7 minutes. Cool completely. Add the sugar substitute, mix well and put to chill. Serve chilled.

Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, stirring throughout, until it reduces to half. Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture. Mix the cornflour in the balance 4 teaspoons of milk and add to the boiling mixture. Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Allow to cool. Add the sugar substitute and mix well. Shape into 7 small balls and serve, garnished saffron or pistachio.

Dry roast both wheat germ and jowar, in a heavy pan, for two minutes. Allow to cool, Pressure cook roasted wheat and jowar together in 2 cups water. Approx. 2 whistles are required to cook the broken granules. Remove and allow to cool, keep aside. Heat oil in a pan, add seeds, curry leaves, chillies, allow to splutter. Add onions, tomatoes, stir fry for two minutes. Add rolled oats, strained pressure cooked mixture. Add turmeric, salt, lemon juice, coriander. Cover and cook on low, till is fluffy, and excess moisture evaporates. Serve hot with a cold iced tea or as a hot snack by itself. Note: For those who prefer bland dishes, just omit the chillies, and proceed. It turns out equally tasty, even without the chillies.

Put all chopped vegetables, and chilli into a large bowl. Add half coriander leaves, chutneys, salt, lemon juice. Toss well to blend ingredients. Just before serving, add puffed wheat and oats Mix well, transfer into individual serving bowls. Garnish with crushed cornflakes and remaining coriander.

Dissolve rice flour in 1 cup milk, keep aside. Put remaining milk to heat, bring to a boil. Simmer for 8-10 minutes, add sugar, boil till dissolved. Gradually add rice flour mixture, while stirring continuously. Bring back to a boil, simmer for 5-7 minutes, or till thick. Cool to room temperature, stir in vanilla essence. Add wheat flakes, oats and almonds, stirring gently. Pour into individual bowls, refrigerate till set well. This should take about 3-4 hours. Serve chilled topped with a few wheat flakes and almonds.

Clean any fibrous threads from the stems. Chop the vegetables into thin slanted slivers. Heat oil in a pan. Add ginger garlic. Saute for a minute. Add vegetables. Stir fry till tender. Add water and bring to a boil. Mix cornflour in 1/2 cup cold water. Add to soup, stirring continuously till it comes back to a boil. Add the chilli, sugar, salt, pepper and boil till thickened like corn soup Serve fresh and piping hot.

Mix cocoa and milk powder together. Add half cup milk, and dissolve, to make a smooth paste. Put butter and brown sugar in a nonstick pan. Place on low heat, stirring occasionally, till fully melted. Add remaining milk, bring to a boil. Add prepared paste, gradually pouring, while stirring continuously. Cook while gently stirring, to form a very soft lump. Mixture should leave sides of pan easily. Add in vanilla essence, rice crispies and half the wheat bran. Take off fire, mix well, off the fire ,till the temperature of mixture lowers, for handling. Roll into small balls between both palms. Roll these balls in the remaining bran, to coat all over. Refrigerate on a sheet of butter paper, till well set. Store refrigerated in airtight container.

Make sure sprouts or moong is boiled till soft, but not at all mushy. Chill moong in refrigerator till required. Mix all ingredients, except coriander, sev and cornflakes. Stir to mix well, and check for taste. Just before serving, add in coriander, cornflakes and sev. Serve while the cereal and sev are still crunchy.

Press out all excess water from bottle gourd. Press out all moisture from spinach, by dabbing in the fold of a napkin. ake potatoes in a large mixing bowl. Add all vegetables, garlic, chillies, ginger and salt. Sprinkle half soya flour and wheat germ over ingredients. Make a thin paste of remaining soya flour. Add a pinch or salt, keep aside. Mix all ingredients of bowl by hand, to form a soft lump. Take portions of mixture, form cutlets shaping as desired. Refrigerate for 10 minutes, or till required, covering with a moist cloth. Dip each pattie in soya flour paste, and roll in remaining wheat germ. Shallow fry a few at a time in a greased skillet, till golden on both sides. Serve hot with sauce or chutneys.

Tie and hang curds in a muslin cloth for 15 minutes. Empty into a deep vessel. Beat with an electric hand beater till smooth. In a small mixie, crush mint, chilli, garlic, coarsely. Add cream, beat for a short spurt. Add to beaten curds. Add boiled moong, salt, sugar, cumin mix well. Transfer to a glass serving bowl. Refrigerate for 2 hours or till well chilled. Just before serving, add muesli, gently mix. Garnish with chopped coriander. Serve immediately.

Heat oil in a pan, large enough to contain murmure. Add chillies, curry leaves, turmeric, asafetida, stir. Add murmure, sprinkle, citric acid, stir very well from below. Take off fire, if required, to avoid burning at the bottom. Toss very well till flavours blend and murmure cool. Cool completely before storing in airtight container. Serve as an anytime snack, or even as munchy in transit.

Put wheat flour in a dry pan, put to heat. Stir continuously, till aroma exudes. Do not brown flour, empty and keep aside to cool. Add chopped onion to same pan, stir and cook till transparent. Add ginger, chillies, stir. Add 3 cups milk, bring to a boil. Mix flour in remaining milk, till smooth without lumps. Add veggies to boiling milk, stir. Add salt, pepper, floured milk. Stir continuously till boiling resumes. Simmer till thick, stirring continuously. Adjust taste with salt and pepper. When thick pour into a shallow casserole or baking dish. Sprinkle cheese, allow to cool completely. Bake in preheated oven at 200oC for 15 minutes. Serve hot with wheat bread toasts, or rye bread chunks.

Put all other ingredients in a large deep bowl. Toss with hand till well blended. Put in individual serving bowls or a large dish. Serve immediately, and do not allow to get soggy.

Wash and drain cabbage. Heat oil in a non-stick pan. Add cummin, mustard and urad dal. Let it splutter. Add asafoetida, green chillies, curry leaves, turmeric powder. Add cabbage and salt. Toss lightly with spoon. Sprinkle garam masala and amchoor powder. Toss it again. Cook for 3-4 minutes stirring continuously till it is crisp. Garnish with coriander leaves. Serve with phulkas.

Wash spinach well. Put in a large vessel Sprinkle 2-3 pinches salt and add gourd Boil covered, on high, till soft. (3-4 minutes after boiling) Take of fire and put in colander Pour cold water over it Blend in a mixie till smooth Add water, mix and take in a deep pan Add all other ingredients Bring to a boil. Serve piping hot

Crush the seeds together coarsely with stone or pestle Beat curds till smooth Add all ingredients Mix well and chill for an hour before serving

Break makhanas to pieces, keep aside. Mix all ingredients, except makhanas and wheat. Chill till required. Toss in makhana pieces and puffed wheat. Serve immediately to keep the crunch intact.

Heat a nonstick or heavy pan. Add seeds, allow to splutter. Add curry leaves, ginger, garlic, chillies, stir. Add asafetida, turmeric, zucchini. Stir fry till zucchini is well mixed. Sprinkle a tsp. of water, cover and simmer till cooked. Sprinkle very little water in between if required. Add salt , wheat flour, stir, and cook further one minute, uncovered. Transfer to serving dish, garnish with chopped coriander. Serve hot with steamed rice, roti, or as desired.

Chop fenugreek leaves finely, keep aside. Put carrot, onion, gourd, cabbage, peas, chillies, beans in a vegetable chopper. Chop to very fine pieces, add to chopped leaves. Add all other ingredients, except oil and flour. Add two cups flour, mix, and add more if required. Knead to a not-too-soft dough, till all ingredients are well mixed. Divide into 12-15 portions, depending on size of parathas required. Make round balls of each portion. Heat griddle, while rolling one parathas, using dry flour for dusting. Roast on one side first, flip and brown other side. Use a kitchen brush to add minimal oil to parathas on both sides. Roast to golden, take off fire. Repeat for remaining paratha dough. Serve hot with mint or green chutney.

Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame. Add 1 1/2 cups water. Stir, keep aside. Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to cover contents. Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off fire. Add remaining water. Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly with palm. Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert with a sharp tap on plate. Cut and set immediately, topped with cream.

Warm 1/2 cup water and milk together. Add sugar and yeast. Cover and keep aside for 15 minutes. When yeast is fully dissolved and frothy, it is ready to use. Mix salt and flour in a large bowl. Add 1 tbsp. oil making a well in center. Add yeast mixture to flour. Knead into a very very soft dough. Knead for 5-7 minutes, till it is not sticky. Grease a large bowl, place dough in it, cover and keep aside for 1 ˝ hours. Apply 1 tbsp. oil, punch dough for 3-4 minutes. Grease baking sheet or bread tin well. Using remaining oil, shape dough in desire shapes. Keep aside covered, to rest for 1 hour. Bake in preheated oven at 200C for 10-15 minutes or till golden. Just 1 or 2 minutes prior to removing, brush with a little milk. Allow to cool a bit, before transferring to racks for cooling well. Cut into slices or as desired.

2 cups butter (either homemade or saltless commercial) Take butter in a large deep vessel. Stir and heat on high till it comes to a boil. Keep stirring till it stops rising to the top. Then simmer and stir occasionally. Cook till a solid residue separates from the formed ghee. The ghee should look a light yellow and give out an aroma. Cool a little before straining through a clean muslin cloth. Store in clean dry jar. No need to refrigerate.

Drown tomatoes in the boiling water. Cover, keep aside for 15 minutes. Remove from water. Puree in mixer till smooth. Strain to remove seeds and skins. OR Chop and pressurecook tomatoes till soft. Do not add water the the container holding the tomatoes. Cool, blend and strain. Refrigerate and use as required.

For good home-made sprouted lentils follow the following steps: Soak lentils in lots of water overnight. In the morning drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water. Cover and keep in warm dark place. At night add water and drain out. Cover and keep again as before. By morning 3/4 long sprouts are ready! Preferably use a porous container eg. an earthen pot. for best results.

Put the above cream in a mixie, add the juice of a whole lemon, whip. When a smooth lump is formed, add some chilled water. Whip sparingly. The butter will form a solid lump and water will separate. Drain water, take lump in a wide bowl. Turn with moist hands, washing with chilled water 2-3 times. Drain out all the excess water. The butter is ready to use. Either as is, or salted with a few pinches salt. Or use to flavour as in the recipes in the following days.

Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.
Updated: 04/10/2006

Grind all ingredients together except oil (use mixer if hand grinder not available). Heat oil, add paste, stir fry till oil separates. Add 1 cup water, bring to boil, simmer till thick.

Take 1 cup water put to heat. Add 1 1/2 tsp. sugar, 1/4 tsp. chai masala (refer below) 2 pinches cardamom powder, 1 full tsp. CTC leaf tea. Allow to simmer till aroma exudes. Add 1 cup milk, bring back to boil. Allow to simmer for 2 minutes. Cover and take off heat. Keep aside for 2 minutes. Strain and serve piping hot.

Wash the dal like rice, soak for 20 minutes. Place plenty of water, add dal and boil. Simmer and cook covered, add more water if required. Toor dal takes approx. 40 minutes over stove 3 whistles pressure cooker 1:3 water in microwave high 12-14 minutes. Yellow moong dal: 25 minutes on stove 2 whistles in pressure cooker1:2 water in microwave high 8-9 minutes.

On stove, place plenty of water to boil. When boiling starts, add rice and its water. Once boiling resumes, simmer covered partially. Simmer till done, (approx 10 minutes) To check, take a grain between thumb & finger.

Take 2 cups wheat flour, add 1/2 tsp. salt and mix well with fingers. Add a little water at a time and mix to bind the dough loosely. Now use both hands and knead dough till a soft, elastic, texture is obtained. For still more smoothness, grease palms with a bit of ghee. Now knead dough again, lightly. Cover with a moist muslin cloth and keep for 10 minutes at least before using. If made many hours ahead or if extra, store in refrigerator. Take care to cover well or wrap in clingfilm to keep the texture same. To make chappaties or phulkas, refer rotis, naans etc. This dough will make about 15 thin phulkas.

Fry onions in hot oil till tender. Add all other ingredients, stir for 2 minutes Cool and grind to a thick paste. Store in refrigerator or freeze in plastic freezerware.