1 cup boiled spaghetti
1/2 cup cabbage, finely shredded
1/2 cup carrot, julienned
1/2 cup beans cut into juliennes
1/2 cup onions, thinly sliced
1/2 cup bean sprouts, boiled
1 tablespoon tomato ketchup

1. Mix all vegetables and spaghetti, except onions.

2. Heat butter on a large sizzler tray or griddle.

3. Add onions and stir fry till tender.

4. Add mixed spaghetti and veggies. Stirfry 3-4 minutes.

10-12 fresh and tender large kernel corncobs
1 tablespoon channa dal
1/2 tablespoon urad dal
1/2 teaspoon each cumin and coriander seeds
1 stalk curry leaves
1 tablespoon coriander leaves, finely chopped

1. Break cobs into 2\"-3\" pieces.

2. Wash and keep aside.

3. Heat oil in handi, allow to smoke, add seeds.

4. Allow to splutter, add curry leaves and dals.

5. Stir for 4-5 seconds, add chilli powder, stir.

2 lemons
1 cup dry white wine
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 tablespoons chopped fresh herbs (sag, thyme, rosemary, parsley, basil)
2 cloves garlic, minced
3 to 4 pounds chicken, cut into serving pieces

1. Grate the zest of the lemons into a bowl large enough to hold all of the chicken pieces, then squeeze in all the lemon juice, holding back the seeds.

2. Whisk in wine, 1/4 cup olive oil, herbes and garlic. Add chicken pieces, turning them to coat well in the marinade. Refrigerate for several hours.

2 cups peanuts
1/2 tablespoon red chilli powder
1/2 tablespoon salt
1 teaspoon cumin seeds
2 teaspoon sugar
2-3 pinches asafoetida

1. Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily.

2. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.

400 grams Paneer
1 onion chopped in chunks
1 tomato chopped in chunks
1 capsicum chopped in chunks
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
1 teaspoon coriander leaves, finely chopped

For marination:

1. Cut paneer into chunks.

2. Mix all ingredients for marinade, till well blended.

3. Put paneer pieces in marinade.

4. Toss till all chunks are well coated.

Marinate for 1 hour.

2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion, grated
1 tomato, grated
1 teaspoon ginger, grated
1/2 teaspoon garlic, grated
1 stalk curry leaves
1 teaspoon fresh coriander leaves, finely chopped

1. Chop potatoes into big pieces.

2. Heat oil, add cumin and mustard seeds, allow to splutter.

3. Add ginger, garlic, stir, add onion, saute for a minute.

4. Add tomato, stir and cook till oil separates.

3 cups milk
1/2 cup plain flour
1 tablespoon butter
2 tablespoons cheese, grated
salt
pepper

1. In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
Remove and keep aside to cool.

2. Melt butter in the pan, add half the milk.

3. Mix the remaining milk in the cooled flour to form a smooth paste.

675 grams potatoes
6 tablespoons coriander leaves
2 teaspoons salt
4 green chillies
6 tablespoons lemon juice

1. Boil and peel the potatoes; cut them into pieces.

2. Prick them all over, making sure you do not break them.

3. Grind the rest of the ingredients into thin paste. Smear this paste thickly over the potatoes and leave them for two minutes.

1/2 kg boneless chicken
2 whole limes to be squeezed to take out the juice
2 tablespoons sugar
1 pinch of Ajinomoto
1 teaspoon salt
1 tablespoon of cornflour
1/2 teaspoon of ginger garlic paste

1. Mix 1/2 cup of water into the sugar and make thick syrup.

2. Mix the lime juice in it and stir for sometime ( syrup should be thick) and simmer it for sometime. Keep it aside.

3. Marinate the chicken pieces with cornflour, ginger paste and salt.

4 cups finely chopped mushrooms
1/4 cup finely chopped celery
1/4 cup boiled peas
4 tablespoons butter
4 tablespoons plain flour
1/2 cup cream
1 egg, beaten
1/4 teaspoon minced garlic
2 tablespoons chopped onion

1. Saute chopped mushrooms in butter for 2-3 minutes.

2. Add onion, and saute for 3 minutes. Let it cool.

3. Add flour, salt, pepper, garlic, cream. Blend it well. Cook the mixture till it thickens.