Butter 2-3 tsp

Tomatoes 2 (chopped)

Onion 1 (chopped)

Cumin seeds 1 tbsp

Tomato puree 4-5 tbsp

Red chilli powder ½ tsp

Salt to taste

Pasta spirals 3 cups

Refined oil 1½ tbsp

Method:To prepare soya balls, soak nuggets for 3 hours. Change the water 3-4 times. Boil these till tender. Grind in a mixer along with bread slices. Add maize flour, salt, amchoor to get a soft dough. Take a small ball of the dough and flatten it. Put one raisin and little bit of cottage cheese in it and make a lemon-sized ball. Fry these soya balls and keep aside.

For the sauce, heat oil in a pan. Add onions and fry till transparent. Add chopped garlic flakes and stir 1 minute. Add chopped tomatoes, cumin seeds, salt and chilli powder and stir for some more time. Add tomato puree and 1¼ cups of water and let it simmer for 5-7 minutes. Add 1 tbsp tomato ketchup, soya balls and coriander leaves and remove from fire.

Cook pasta spirals in 5 cups of water till done. Run under fresh water. Strain and keep aside.

For serving, heat 2 tbsp oil in a pan. Add the pasta. Sprinkle salt and chilli powder. Stir to mix well. Place pasta in a serving dish and pour hot sauce with soya balls on it. Garnish with grated cheese. Add coriander leaves.

Soyabeans 50 gm

Tomatoes 6-7

Onion 2 (chopped)

Ginger 5 gm

Pepper powder 1 tsp

Mushrooms 200 gm

Baby corn 100 gm

Spinach 4-5 cups (chopped)

Breadcrumbs 4 tbsp

Cheese 50 gm

Milk 1½ cup

Butter 1 tbsp

Cornflour 1½ tbsp

Onion 1/2 (chopped)

Green Chillies 2 (chopped)

Garlic 3-4 flakes (pounded)

Salt 3/4 tsp

Pepper ½ tsp

Method:Soak soyabeans overnight. Pressure-cook these in salted water. Heat 1 tbsp oil and fry chopped onions and ginger for 3 minutes. Then add chopped tomatoes and stir till oil surfaces. Add soyabeans to it and mix well. Taste salt and add more if required (red chillies can also be added according to taste). Mix 1 tsp cornflour in 1 cup water and add it to be soyabeans. Simmer for 3-4 minutes and remove from fire.

Wash the finely chopped spinach and drain all water. Heat 1 tbsp butter in a pan and cook the shredded spinach till all water evaporates and it become crisp. Add breadcrumbs and mix well. Add salt and pepper to taste.

Transfer spinach in a bake-cum-serve dish. Spread a layer of soyabeans on it. Saute sliced mushrooms and baby corn in butter and sprinkle salt and chilli flakes on these. Arrange these on soyabeans.

Mix all ingredients of the sauce together and cook, stirring till it becomes thick. Pour this sauce over the baby corn and mushrooms.

Grate cheese on top and bake for 15 min at 200° C. Serve hot with herbed or garlic bread.

Soya nuggets 50 gm

Maida 50 gm

Amchoor 1 tbsp

Curd 1 tbsp

Cucumber 1-2

Tomato 2-3

Carrots 2-3

Onion 2

Oil for frying

Salt and pepper

Method: Soak soya nuggets for 3-4 hours. Keep changing the water frequently.Boil and drain. Make a batter of maida, curd, amchoor (you can add edible colour too), salt. Coat each soya nugget with this batter and fry in hot oil.

Cut tomatoes, cucumber, carrot, onions into thick rings. Sprinkle salt and pepper. Arrange these one by one along with nuggets on bamboo skewers and serve.

Soya nuggets 50 gm

Radish 1

Lettuce leaves 8-10

Tomatoes 3

Cucumber 1

Onions 3

Carrot 1

Lemon 1

Vinegar 1 tsp

Cabbage 50 gm

Cream 50 gm

Method: Soak soya nuggets for 3-4 hours and boil in salted water till tender. Drain and cut these into small pieces. Grate radish and carrot. Chop cabbage and cut tomatoes, onions and cucumber into rings. Arrange grated vegetables in the centre, and rings on the side. Mix nuggets in cream and put in the centre. Sprinkle lemon juice, vinegar and salt on top and serve.