Pomfret - 1 kg (cut into fillets)
Potatoes - 1 cup (boiled and mashed)
Ginger - garlic paste - 1 tsp
Green chilli paste - 1/2 tsp
Coriander - 1 tsp
Garam Masala - 1/2 tbsp
Spring onion - 1 tbsp (chopped)

1. Cook the fish with one tablespoon of water on high mode for 6 minutes.

2. Mash it and mix it well with the rest of the ingredients.

3. Make into small balls and flatten them brushing the top with oil.

2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or vegetable
stock
Salt
Pepper

1. First peel the skin of the beetroots and grate them.

2. In a vessel melt the butter and add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn't lose its colour.

Medium size cauliflower:1
Salt, Pepper Powder:to taste
Butter:4tbs
Flour:1/4cup
Cream:6tbs
2 or 3 Egg Yolk

1. Clean the cauliflower well. Dip it in a bowl of boiled salt water and steam. Keep the boiled water aside.

2. Remove the thick portions of the cauliflower. Keep aside some flowers of the cauliflower and grind the remaining soft portions.

3 ounces - baby shrimp
3 ounces - boneless chicken, diced
2/3 cup uncooked rice
1 - egg
4 tbsp - cornstarch
4 cups - vegetable oil
3 cups - chicken broth
1 ounce - mushrooms, chopped
2 tbsp - diced water chestnuts

1. Heat the shrimp, chicken, egg, and cornstarch mixture for half a minute in 3 cups of oil in a wok.

2. Drain.

3. Boil the mixture with the broth, mushroom, water chestnuts, bamboo shoots and green beans.

spinach shredded - 500 gms
beansprout - 50 gms
bayleaf - 1 no
chopped onion - 1/2 no
chopped celery - 2 tsps
butter/oil - 1 tsp
white pepper powder to taste

1. Melt butter in a sauce pan and then add bayleaf, chopped onion, chopped celery and sauté until onion is transparent.

2. Add spinach, stir for a minute, add half of the beansprout and stir well.

3-4 bundles spinach
1 onion
2 teacup white sauce
salt and pepper to taste
1/2 teacup fresh cream
croutons to serve

1. Chop the spinach and onion finely. Add 5 teacups of water and cook.

2. When soft, blend the spinach mixture in a liquidiser and strain.

3. Boil for 5 minutes.

4. Add the white sauce, salt and pepper. Cook for 2 minutes.

4 flakes garlic, chopped
4 slices of bread
2 tablespoons butter
2 medium sized tomatoes
2 cups milk
salt
pepper
4 cups water

Garnishing:
1 tomato, chopped very finely

1. Break the bread into small pieces.

2. Peel and chop the tomatoes into small pieces.

3. In a pressure cooker heat the butter and saute garlic foor 1-2 minutes on a low low flame.

4. Add the bread pieces and fry them for 1-2 minutes on low flame, stirring continuously.

1 cup red kidney beans(rajmah)
1 tablespoon oil
2-3 flakes garlic, crushed
4 cups water
2-3 spring onions, chopped
1 capsicum, chopped
5 large tomatoes, pureed in a mixer
1 teaspoon red chilly powder

1. Soak the beans overnight in water. Next day boil them with some water in a pressure cooker. Beans should turn very soft. Strain and mash beans coarsely with a spoon. Keep the mashed beans aside.

2 onions, finely chopped
2 tablespoons oil
1 tablespoon flour(maida)
1 cup milk
4 cups water
1 bay leaf
1" stick of cinnamon
1/2 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon pepper

1. Heat the oil in a pressure cooker and fry onions till golden brown.

2. Add bay leaf and cinnamon stick.

3. Add flour and fry for 1-2 minutes, stirring continuously.

4. Add water and give 2-3 whistles. Remove from fire.

8-9 pieces mushrooms, finely chopped
1 onion, finely chopped
5 tablespoons plain flour(maida)
2 cups milk
6 cups water
4 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2" piece garlic, chopped

1. Heat 1/2 tablespoon butter. Add onions and ginger. Cook for 2 minutes on low flame, until onions turn transparent.

2. Add the milk and water. Boil. Keep on low flame for 2 minutes. Strain. Keep aside.