Noodles
200 grams
Oil
5 tablespoons
Onion, ½ inch cubes 1 medium
Broccoli, small florets ½ small
Babycorns, diagonally sliced 6
Carrots, ½ inch diamonds 2 medium
Salt
to taste
Garlic, chopped 8-10 cloves
Vegetable stock 2 cups
Fresh red chillies, diagonally sliced 2
MSG
½ teaspoon
Soy sauce
1 tablespoon
Green capsicums, ½ inch diamonds 2 medium
Cornflour
2 tablespoons
Bean sprouts ¼ cup
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool.
Heat two tablespoons oil in a wok. Heat two tablespoons oil in another wok.
Add onion, broccoli, babycorns, carrots and salt to one wok and sauté.
Add chopped garlic to the other wok and sauté.
Add stock to the vegetables along with fresh red chillies, MSG and soy sauce.
Add boiled noodles to garlic and toss.
Add green capsicum to the vegetables and stir. Add cornflour blended in half a cup of water and stir.
Place the noodles in a serving plate.
Add bean sprouts to the vegetables and mix. Pour the vegetables over the noodles and serve immediately.

otatoes, 1 inch pieces
2 medium
Cauliflower 6-8 florets
Carrots, 1 inch pieces 2 medium
Red pumpkin (bhopla), 1 inch pieces 100 grams
Broad beans (papdi), 1 inch pieces 8-10
Gram flour (besan) 2 teaspoons
Salt
to taste
Turmeric powder ½ teaspoon
Coconut milk 2 cups
Oil 3 tablespoons
Mustard seeds
½ teaspoon
Cumin seeds
1 teaspoon
Split black gram (dhuli urad dal) 1 teaspoon
Whole dry red chillies, broken
2-3
Curry leaves 8-10
Garlic, crushed lightly
8-10 cloves
Tamarind pulp 2 teaspoons
Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour. Add broken dry red chillies, curry leaves and garlic and sauté for a minute.
Add potatoes, cauliflower, carrots, pumpkin and mix well. Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.
Add the gram flour mixture and stir. Cook till it thickens.
Add broad beans and continue to cook for three to four minutes.
Add tamarind pulp and mix. Simmer for a minute.
Serve hot with rice.

French beans, ¼ inch pieces 10-12
Carrots, ¼ inch cubes 2 medium
Cauliflower, florets ¼ medium
Green peas ¼ cup
Green capsicums, seeded, ¼ inch pieces 2 medium
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Whole dry red chillies 4-5
Garlic cloves 12-15
Green chillies 3-4
Ginger 2 inch piece
Oil 4 tablespoons
Onions, sliced 2 medium
Turmeric powder ½ teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomatoes, roughly chopped 3 large
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves, chopped 3 tablespoons
Grind coriander and cumin seeds and three red chillies coarsely.
Grind garlic, green chillies and half the ginger to a paste. Cut remaining ginger into thin strips.
Heat oil in a kadai. Add the coarsely ground spice masala. Add onions and saut� till golden brown.
Add garlic-green chilli-ginger paste and saut� for one minute. Add all the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
Add turmeric powder, coriander powder and red chilli powder. Stir continuously. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up.
Add green capsicums and salt. Cook for four to five minutes on low heat. Sprinkle garam masala powder.
Serve hot, garnished with ginger strips and coriander leaves.

Tortilla wraps
4
Onions, cut into roundels 2 medium
Hung yogurt 1 cup
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves, chopped 2 tablespoons
Salt to taste
Black peppercorns, crushed
7-8
Lemon juice 1 tablespoon
Cucumbers, sliced 2 medium
Tomatoes, sliced 2 medium
Green olives, sliced
6-8
Jalapeno, chopped
1
Heat a pan and put the onion roundels in it and roast till lightly browned. Sprinkle salt over them.
Take hung yogurt in a bowl and add coriander leaves and mint leaves along with salt, crushed black peppercorns, lemon juice and mix well.
Heat a tawa and lightly heat the tortillas on both the sides.
Keep the heated tortillas on an aluminum foil. Spread the yogurt mixture. Place cucumber and tomato slices, olives, jalapeno and caramelized onions over and roll.
Fold in the foil and serve hot.

Corn niblets
1 cup
Onion, finely chopped 1 large
Tomato, finely chopped 1 large
Potatoes, boiled & diced 2 medium
Chaat masala 1 teaspoon
Green chillies, finely chopped 3-4
Green chutney 2 tablespoons
Sweet tamarind chutney 2 tablespoons
Fresh coriander leaves, finely chopped ¼ medium bunch
Lemon juice 1½ teaspoons
Salt
to taste
Sev
for garnish
Boil corn niblets. Drain and remove excess water. This bhel can be made with hot or cold corn niblets.
In bowl, mix corn niblets, onion, tomato, potatoes, chaat masala, green chillies, green chutney, tamarind chutney, coriander leaves well. Add lemon juice, salt and mix.
Divide into individual servings, sprinkle sev and serve immediately.

Semolina (rawa/sooji)
1 cup
Coconut, scraped 2 tablespoons
Tender coconut flesh, chopped ½ cup
Ghee 3 tablespoons
Milk 2 cups
Khoya/mawa, crumbled ¼ cup
Sugar Free Natura 25 measures

Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.
Add milk and mix. Add mawa and mix. Add Sugar Free Natura and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze.
Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera.
Garnish with chopped tender coconut flesh and serve.

Hard beancurd (tofu) 350 grams

French beans 250 grams

Hoisin sauce ½ cup

Sesame oil 1 tablespoon

Ginger, sliced 1 inch piece

Garlic, chopped 10 cloves

Onion, sliced 1 medium

Oil to deep fry

Red chilli paste 1 tablespoon

Soy sauce 1 tablespoon

Salt to taste
Cut beancurd into two inch cubes and then cut each cube into four triangles.
Heat sesame oil in a pan. Add ginger and garlic and saut� for two minutes. Add onion and saut� for further two minutes.
Heat sufficient oil in a wok and deep fry French beans for two minutes. Drain and set aside.
Add hoisin sauce to the onion along with red chilli paste and mix. Add the French beans and mix.
Add beancurd triangles, soy sauce, salt and toss gently.
Serve hot.

Potatoes 6 medium
Salt to taste
Garlic, chopped 4-6 cloves
Mixed herbs 1 teaspoon
Red chilli powder ½ teaspoon
Olive oil 6 tablespoons
Lemon juice 2 tablespoons

Preheat oven to 180�C.

Cut potatoes into wedges without removing the skin. Blanch in hot salted water. Drain into a bowl.

Add salt, garlic, mixed herbs, red chilli powder, four tablespoons olive oil and mix. Add lemon juice and mix.

Place the wedges on a greased tray. Drizzle the remaining olive oil over them.

Place the tray in the preheated oven and bake for fifteen to twenty minutes.

Serve hot.

Fresh asparagus 8
Saffron 1 gram
Fresh red chillies 3
Butter 5 tablespoons
Fresh cream 1 cup
Cheese, grated � cup
Salt to taste
Black peppercorns, crushed 5-6
Satay sticks as required

Trim and cut asparagus into six inch pieces. String them onto the satay sticks.

For the sauce, chop two fresh red chillies.

Heat two tablespoons of butter in a pan, add red chillies and saut�. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens.

Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus.

When done place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.

Bamboo shoot, chopped
1 medium slice
French beans, chopped 4-6
Carrot, grated ½ medium
Bean sprouts ¼ cup
Cabbage, shredded ¼ small
Fresh button mushrooms, chopped 2 medium
Green capsicum, chopped ½ medium
Oil 2 tablespoons
Onion, chopped 1 small
Garlic, chopped
2-3 cloves
Celery, chopped 2 inch stalk
Ginger, grated 1 inch piece
Dark soy sauce
2 tablespoons
Green chilli sauce 2 tablespoons
Vegetable stock 4-5 cups
Salt to taste
Sugar ½ teaspoon
White pepper powder ½ teaspoon
Cornflour 3 teaspoons
Vinegar 2 tablespoons
Spring onion greens, finely chopped 1 stalk
Chilli oil
1 tablespoon

Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute.
Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
Add mushrooms and continue to sauté.
Add dark soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix.
Add cornflour mixed in a little water and cook till the soup thickens slightly.
Add vinegar and stir.
Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.