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.

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.

1/2 kg boneless chicken
150 grams peas
100 grams chopped mushrooms
50 grams chopped or small pieces of beans
50 grams grated Carrot
100 grams of maida( Flour), to be boiled in milk to make white sauce

1. Wash all the vegetables mentioned above thoroughly.

2. Pat it dry and chop it or grate it (except peas).

3. Mix it with boneless chicken with 1 teaspoon of salt for 5 minutes.

4. Now add tomato puree, corriander leaves, parsley leaves, along with it and put the white sauce in it.

1/2 kg of Chicken (skinned) to be cut into small pieces and marinated with 1 teaspoon of salt and 1 teaspoon of Garlic paste.
1 cup of Tomato sauce.
Oil for frying
4 whole Red chillies.
1 Medium sized Chopped Onion

1. Take 1 tbsp of oil in non stick kadai. Fry the chopped onions and the whole red chillies till pink in colour.

2. Add the marinated chicken fry it till 5-10 minutes.

3. Then add the tomato sauce in it and cook it in slow flame covered with lid.

3 potatoes boiled but firm
1 bunch spring onion chopped into 1" pieces
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
1/2 teaspoon red chilli finely chopped (fresh or dried)
1/2 teaspoon sugar

1. Mix the cornflour and water. Keep aside.

2. Peel and chop the potatoes into long thick chunks.

3. Heat oil in a pan, add some potatoes at a time.

4. Fry till light golden brown. Finish all potatoes similarly. Keep aside. Remove half the oil.

2 large white onions
3 fresh red hot chillies
2 tablespoons oil
1 1/2 teaspoons white vinegar
1 1/2 teaspoons brown vinegar
3-4 pinches pepper powder
1/4 teaspoon sugar
salt to taste

1. Peel and halve onions, chop into eight chunks each half.

2. Slice chillies thin and diagonally.

3. Heat oil, add chillies and onions, stir fry for 3-4 minutes.

4. Add all other ingredients, saute further 2 minutes.

4 large potatoes(80 % cooked)
1 teaspoon chopped garlic
1/2 teaspoon chopped green chillies
1 teaspoon tomato ketchup
2 tablespoons soya sauce
1/2 teaspoon chilly sauce
2 teaspoons cornflour
4 tablespoons oil

1. Cut the cooked potatoes into fingers.

2. Heat the oil in a pan on high flame.

3. Add the potato fingers and cook on high flame for a few minutes. Remove from the pan and keep aside.

4. In the same oil, add garlic, ginger and green chillies and stir fry for a few seconds.

2 teacups steamed rice
10 big cauliflower pieces
8-10 baby corns
1 sliced capsicum
1 teacup sliced carrot(parboiled)
1 spring onion
1 cucumber, sliced diagonally
1/4 teaspoon ajinomoto powder
1 tablespoon cornflour

1. Heat the oil in a pan on high flame.

2. Add the cauliflower, baby corn, capsicum, carrots, spring onion, cucumber and ajinomoto and stir fry over high flame for 2 minutes.

3. Mix the milk, cornflour and 1/2 cup of water. Add to the vegetables and cook for one minute. If the mixture is too thick, add a little more water.

6 teacups clear vegetable stock
1 teacup mushrooms, sliced
1 teacup carrots, sliced
10-12 whole spinach leaves
1/2 teaspoon oil
salt to taste

1. Put the stock to boil.

2. Add the mushrooms and carrots and boil for 2-3 minutes.

3. Add the spinach leaves and salt.

4. Trickle the oil on top.

5. Serve hot with chillies in vinegar, c

Chicken, 6 pieces your choice
oil for deep frying

Marinade:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chili paste
2 tablespoons soy sauce
2 tablespoons cornflour
1 egg
salt to taste

1. Combine all the marinade ingredients and rub on the chicken pieces and set aside for 30 minutes.

2. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked. Drain and set aside.