Coriander powder 1 tbsp

Cumin powder 2 tsp

Cloves and cardamoms 8-10

Red chilli powder tsp

Flour 250 gm

Eggs (beaten) Six

Green chillies 3-4

Oil for frying

Milk half cup

Spring onions (finely 1 tbsp

chopped)

Salt to taste.

Sieve flour and salt and put in a large bowl. Make a well in the centre and pour milk into it and mix until soft dough is formed. Sprinkle some flour and knead with a little oil till dough is ready to roll. Keep aside for 15-20 minutes.

Mix all ingredients and keep aside for 15 minutes. Pressure-cook for five to seven minutes. Add two finely chopped tomatoes and cook until dry. Now the stuffing is ready to be filled in rolls.

Roll the dough into thin Chappatis and cook on a hot tawa, when one side is done, pour one beaten egg on it and turn. Fill in the stuffing once both sides are done. Brush with oil and cook from both and roll sides. Serve with green chutney and salad.

Flour 2 tsp

Egg 1

Corn flour ½ tsp

Water 2 tsp

Chicken breast pieces 2

(cooked)

Carrot (julienned) 1 (small)

Red pepper (julienned) 1

Spring onions (finely 1

chopped

Garlic cloves (crushed) 2

Green chillies 2

Beat the egg and mix in the flour evenly. Slowly add cornflour. The mixture should be like beaten egg (Add some water to make the mixture thinner). It should have dropping consistency.

Heat a pan and put some oil over it. Pour one portion of the mixture on it and spread evenly. Cook the pancake till it leaves the sides. Turn and cook the other side until golden. Cook rest of the pancakes in a similar fashion and keep in a tray dusted with flour.

Heat two tips oil in a thick-bottomed pan and add onion, garlic and chillies. Stir-fry these for a minute. Add thin slices of cooked chicken and fry over a high flame till browned. Add carrot, spring onion and red pepper pieces and stir-fry for a couple of minutes. Stir in sesame oil leave to cool.

Place a small amount of filling at one and of each pancake and fold in the long sides and roll up seal and glaze with egg white and shallow fry till crisp and golden. Serve hot with soya sauce.

Chicken (Chest pieces) 175 gm

Garlic (crushed) 2 cloves

Ginger (grated) 1" piece

Egg white 4

Cornflour 1 tsp

Sesame seeds 4 tsp

Oil for frying

Salt and pepper to taste

Put chicken, garlic, grated ginger, egg white and cornflour in a food processor and make a smooth paste. Add salt and pepper. Divide into 20-25 portions and make 20 balls. Heat oil in a frying pan. Roll the chicken bites in sesame seeds and stir fry till golden in colour. Garnish with coriander leaves and shredded ginger. Serve hot with chilli or green sauce.

Spinach 250 gm

Potatoes 250 gm

Cheese (Grated) 250 gm

Flour 3-4 tsp

Salt and pepper to taste

Oil for frying.

Parboil the washed and cleaned spinach in salted water. Grind coarsely. Boil the potatoes and grate them. Mix spinach, cheese and potatoes well. Add salt and pepper. Once the dough is well mixed and soft, divide it into small portions and make small, flattened patties.

Add salt and pepper to the flour. Roll the dough balls in the seasond flour and deep fry till done in hot oil. Drain on butter paper and serve with chutney or any other sauce.

Button mushrooms 250gm

(boiled)

Eggs (boiled) 3

Grated coconut ½ tsp

Flour 1½ tsp

Green chillies (finely 2-3

chopped)

Ginger (grated) ½ tsp

Lemon juice ½ tsp.

Sesame seeds 100 gm

vinegar 1 tsp

Oil for frying

Salt and pepper to taste

Remove the stems from the mushrooms. Mix salt, pepper in vinegar and brush the mushrooms with this. Keep aside for 15 minutes. In a mixer, grind boiled eggs, green chillies, ginger and coriander leaves. Add seasoning and lemon juice. Add some milk to bind the filling. Stuff the mushrooms with this filling. Make a thin batter of flour. Dip the mushrooms in flour batter, roll in sesame seeds and deep fry in oil till the seeds are very light golden. Drain on paper. Serve with cocktails.