500 gms. mince mutton
2 large onions
1 cup yoghurt
3 tbsp. ghee.
Grind together :
1 tbsp. cashewnuts
1 tbsp. almonds
1 tbsp. roasted gram
1 piece cinnamon
4 cloves
2-3 cardamoms
8 peppercorns

1. Hang the yoghurt in a muslin bag to allow excess water to drain.

2. Beat yoghurt. Mix all the ingredients except ghee and place in a stainless tray or plate.

3. Make a well in the centre.

1.1/2 cups grated carrots
1-1/3 cups brown sugar
1-1/3 cups water
2 cups whole wheat flour
2 teaspoons baking powder
1 cup raisins
2 tablespoons butter
1 teaspoon cinnamon
Pinch salt
1/2 cup

1. Boil carrots, sugar, water and raisins for about 5 minutes.

2. Add butter and cinnamon to hot mixture and allow it to cool.

3. Sift dry ingredients together and add.

4. Then add nuts.

5.

2-2/3 cups flour
2 teaspoons bi-carb
1-1/3 cups castor sugar
2 tablespoons vinegar
1 teaspoon vanilla
6 tablespoons cocoa
2 teaspoons baking powder
2/3 cup oil
2 cups cold water

1. Sift dry ingredients together.

2. Beat oil, vinegar, vanilla and water together.

3. Then gradually add to dry ingredients.

4. Mix well and then beat for one minute.

5. Bake in two 1.1/2 inch deep, 8 inch tins at 350 degrees.

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
6 tablespoons butter
Pinch salt
2/3-cup milk

1. Sift dry ingredients together and rub in butter finely.

2. Mix with the milk to a soft dough and knead lightly.

3. Form into 12 balls and roll them in some melted butter and then in 1/3-cup sugar mixed with 1 teaspoon ground cinnamon.

3/4 cup stewed apple
4 oz. sugar
6 oz. self-raising flour
1 teaspoon cocoa
1/2 teaspoon ground cinnamon
4 oz. butter
1 teaspoon bi-carb
1/4 teaspoon ground nutmeg
3 oz. seedless raisins

1. Cream the butter and sugar.

2. Add the warm apple with soda mixed in.

3. Stir in sifted flour, cocoa and spices mixed with the fruit.

4. Put into lined 7-in. cake tin.

5. Bake for 1 hour in a cool oven.

2 teacups boiled spaghetti
3 teacups white sauce
2 egg-whites
4 chopped green chillies
2 tablespoons chopped coriander
100 grams grated cooking cheese
Butter
Salt and pepper to taste

1. Mix the white sauce and spaghetti. Add the coriander leaves, chillies, salt and pepper and half the cheese.

2. Beat the egg whites stiffly.

3. Add the beaten egg whites to the spaghetti mixture.

1 small loaf sliced bread
3 tablespoons soft butter
2 tablespoons caraway seeds

1. Butter one side of the bread. Sprinkle caraway seeds on top.

2. Cut into 3 long fingers.

3. Arrange on an ungreased baking tray.

4. Put to bake in a hot oven at 400 degree F for 20 minutes or until golden in colour.

1 large cauliflower
2 cups curds (tie up for 1 hour)
1/2 teaspoon grated garlic
1/2 teaspoon grated ginger
1/2 teaspoon mint leaves, chopped
1/2 teaspoon crushed red chillies
1/2 teaspoon tandoori masala

1. Cut cauliflower into large florets.

2. Clean well and immerse in plenty of salted boiling water.

3. Keep for 5-7 minutes.

4. Drain and run under cold water. Pat dry with a clean kitchen towel.

2 cups white sauce
1 1/2 cups spaghetti, boiled
1 teaspoon mixed dried herbs
1 carrot, grated
1/2 cup cheese, grated
1 potato, boiled & grated
1 tablespoon butter
crushed dry red chillies
salt

1. Mix together potato, carrot, softened butter with a fork.

2. Mix together spaghetti, chilli, salt, herbs and white sauce.

3. Put in a deep ovenproof dish and spread evenly.

4. Sprinkle the cheese to cover the surface.

Red gravy
10-12 very large spinach leaves
1 cup boiled vermicelli or rice noodles
1 stalk curry leaves
1 tablespoon Coriander leaves, finely chopped
1 small green capsicum, finely chopped
1 sprig spring onion, finely chopped

1. Prepare gravy and keep aside, heat when required.

2. Blanch spinach leaves for 30 seconds in boiling hot water.

3. Heat oil in a pan, add seeds, dal, curry leaves and stir.

4. Add chillies, capsicum, and saute for 3-4 minutes.