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.

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.

For Layer 1

8 slices milk bread
1 tablespoon instant coffee
1 tablespoon drinking chocolate
1 tablespoon icing sugar
3 tablespoons milk
1/4 tablespoon vanilla essence

For Layer 2

1/2 litre vanilla ice cream

Layer 1:

1. Break bread and place in a dry-grind mixie.

2. Add the chocolate powder, coffee, icing sugar and essence.

3. Blend to get fine crumbs.

4. Rinse a casserole with cold water. Put the crumbs in and press down evenly and lightly by hand.

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.

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.

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.

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.

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.

4 bread slices, buttered
1-1/2 cup sliced mushroom
1/4 cup meat pieces
1/4 cup shredded cheese
2 onion, thinly sliced
4 tablespoons mayonnaise
Salt as per taste
1/4 teaspoon pepper powder
few mint leaves, chopped

1. Fry meat pieces till crisp. Crumble them.

2. Saute mushroom in butter for 3-4 minutes. Drain and keep aside.

3. In mayonnaise, mix salt, pepper, chillies.

4. Place bread slices in baking tray. Spread mayonnaise over it. Top it with mushroom slices. Sprinkle meat crumbles. Top it with onion slices. Garnish with shredded cheese and mint leaves.

1 packet ribbon pasta
2 tablespoons plain or wheat flour
1 can sweet corn cream style
1 teaspoon chilly garlic sauce
1 teaspoon worcestershire sauce
1 teaspoon soya sauce
1 carrot,finely chopped

1. Boil pasta.

2. Dry roast plain or wheat flour, till aroma exudes, over slow flame. Keep aside.

3. Empty contents of can sweet corn cream style into a nonstick pan.

4. Add cooled flour, chilli garlic sauce, soya sauce, Worcestershire sauce.