4 cups: Wheat flour
750 gm: Meat minces
2 large: Onion, chopped
1 thumb-sized: Ginger, finely chopped
1 Teaspoon: Salt

1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.

2. Cut in circle with the rim of tea cup.

Pomfret (2 nos) - 800 gms
Garlic - 15 gms
Red Chilli Whole - 4 nos
Cummin Seed - 1 tsp
Turmeric Powder - 1 tsp
Potato - 150 gms
Oil - 100 gms

1. Cut fins, slit flesh and wash well.

2. Grind all the masala with about 20 gms oil.

3. Salt the fish and drain the moisture. Apply the masala and refrigerate for 1 hour.

4. Heat oil in a frying pan till it smokes and fry the fish. Turn over gently and fry

1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (8 ounce) bottle Caesar salad dressing

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.

1 large can baked beans
3 onions
3 cloves crushed garlic
1 teaspoon curry powder
½ teaspoon chilli powder
½ teacup tomato ketchup
2 tablespoons ghee
Salt to taste

1. Chop the onions very finely

2. Fry the onions in the ghee for 2 minutes

3. Add the crushed garlic and fry again for 1 minute

4. Add the curry and chilli powders and fry again for ½ minute

1 cup hung curds
100 grams fresh cream
1 medium onion, chopped very finely
juice of 1 lemon
salt to taste

1. Beat the curd with an electric beater till smooth.

2. Mix cream gently.

3. Add all other ingredients and mix lightly. Chill.

4. Serve in a bowl with starters.

1 egg
½ cup refined oil
½ teaspoon mustard powder
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon vinegar

1.Add eggs, sugar and mustard powder to a blender and churn for 1-2 minutes

2.Keeping the blender on, add oil slowly spoonful by spoonful, churning all the time

3.Keep adding oil gradually, till it starts to thicken. Once the sauce thickens lightly, keeping the blender on, pour the oil in a thin stream from the cup directly in large quantities.