Ingredients :
800g Kathael/jackfrruit, A pinchof Haldee/ Turmeric Powder, 16 Pearl Onions, 300g Onions (slice and saute until translucent), Coolking oil to prepare and deep-fry Jackfruit, 50g Desi Ghee, 4 Whole Dried Red Chillies, 4 Green Chillies(slit and seed), Motti Elaichi/ Black carddamom, 4 Lavang Cloves, 2 Tej Patta, 9g Dhania, 3g Haldee, 1.5g Red chilli Powder,Salt, 3.25g Taaza Dhania, masala, 0.75gChotti Elaichi, 0.375g Daalcheeni, 0.375 Lavang, A pinch of Jaiphal, A pinch of Gilab Pankhrhi

Method:
The Kathaell/ Jackfruit
1. Rub hands with oil. Peel the vegetables, cut into quarters, core, cut into 1 * 1 chunks, remove the seeds and keep aside. Transfer to a handi/pot, add turmeric and salt, and boil until soft (approx 4-5 minutes.)

2. Drain and pat dry. Heat oil in a kadhai/work, add jackfruit and deep fry over medium heat until golden brain Remove to absorvent paper to drain excess fat.

3. Reserve oil to saute pearl onions.

The Pearl Onions
1. Heat a little oil in a frying pan, pearl onions and saute over medium heat until translucent and glossy. Remove to absorbent paper to drain excess fat.

2. To serve Remove to a service dish, garnish with coriander and serve either with an Indian bread of your choice or as an accompaniment.

Ingredients :
250/9oz Urad daal (Split with husk) 500g/1Ib 2 oz Spinach (shred) 5g/ One & half piece Ginger (chop) 4 Green Chillies (seed and finely chop) Salt The Tempering 50g/ one/fourth cup Desi Ghee/Clarified Butter 4 Whole Dried Red Chillies 2g/1 tsp zeera/ Cumin Seeds A pinch of heeng/ Asafoetida (reserve in 30ml/ 2Tbs of water)

Method:
The Lentils:
Pick, wash in running water, drain, soak in a handiful of water for 30 minutes and drain again.

Cooking
1. Put the Drained lentil in a handi / Pan add water (aPprox. 600ml/2 one & half cups) and salt, boil until the lentil half cooked.

2. Then add spinach ginger and green chillies reduce to low heat and simmer, stirring and incorporating at regular intervals, until cooked. Reduceto very low heat and allow the daal to simmer while the tempering is being prepared.

3. Heat oil a frying pan add red chillies stir over medium heat until they begin to change colour, add cumin seeds, stir until they begin to pop, add asafoetida, and stir until in corporated. pour the tempering over the simmering daal, remove and adfjust the seasoning.

Ingredients
Black peppercorns 14 nos. Coconut cream 2 tbsps. Onions, chopped 2 nos. Lean pork, very finely chopped 115 gms. White cabbage, finely sliced 450 gms. Coconut milk 1 ¼ cup. Red chili, seeded and finely chopped 1 no. Fish sauce 1 tbsp. Salt As required

Method
1.Heat peppercorns in a pan for about 3 minutes until aroma changes.

2.Then stir in coconut cream, & heat for 2-3 minutes, then stir in onions.

3.Stir fry for another 2-3 minutes, then stir in pork and cabbage.

4.Stirring occasionally, cook for 3 minutes, then add coconut milk and bring to boil, then cover and simmer for 5 minutes.

5.Uncover and cook for about 10 minutes until cabbage is tender but retain some bite.

6.Stir in fish sauce, salt and serve sprinkled with chili.

Ingredients:
1/2 kg. large round brinjals 1 chopped onion 1 teaspoon finely chopped green chilli 1 chopped tomato 2 teaspoons oil salt to taste

Method :
1. Grill the brinjals on a fire until they become black in colour.Remove the skin and mash thoroughly.

2. Heat the oil and fry the onion for 1/2 minute.

3. Add the green chilli and fry again for a few seconds.

4. Add the tomato and fry again for 2 minutes.

5. Add the mashed brinjals and salt.

6. Serve hot.

7. Variation : Bhurta Salad :

8. Add 1/2 teacup beaten fresh curds and a pinch of sugar to the above mixture. Serve cold as a salad.

Ingredients
3/4 teacup uncooked moong dal or masoor dal, 1 chopped onion, 1 teaspoon cumin seeds, 1 teacup chopped spinach, 2 teaspoons amchur powder, 1 chopped tomato, 1/2 teaspoon turmeric powder, 4 teaspoons oil, salt to taste.

To be ground into a paste
6 cloves garlic, 3 green chillies, 25 mm. piece ginger .

Method
1. Cook the dal in 3 teacups of water.

2. Heat the oil, add the onion and cumin seeds and fry for 2 minutes.

3. Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5 minutes.

4. Serve hot.

Ingredients :
2 tablespoons whole moong, 2 tablespoons gram (chana), 1 tablespoon whole masoor, 175 grams cauliflower, 6 to 7 small whole onions 2, sliced onions 2 large chopped tomatoes, 3 teaspoons oil, salt to taste.

For decoration
sliced tomato 1 tablespoon chopped coriander To be ground into a paste 8 cloves garlic 8 red chillies 2 teaspoons coriander seeds 2 teaspoons cumin seeds 25 mm. piece ginger

Method:
1. Soak the moong, gram and masoor in water for at least 6 hours. Drain and allow to sprout for 12 hours.

2. Add 2 teacups of water and cook in a pressure cooker.

3. Cut the cauliflower into big pieces and boil with the whole onions.

How to proceed
1. Heat the oil and fry the sliced onions for 3 minutes.

2. Add the paste and fry again for 3 to 4 minutes.

3. Add the soaked pulses and cook for a few minutes.

4. Add the cauliflower, whole onions, tomatoes and salt and cook for at least 10 minutes. If you like, add 3 to 4 teaspoons of tamarind water before serving.

5. Serve hot decorated with tomato slices and chopped coriander.

Ingredients :
Malai beaten 1 1/2 cups , Onions chopped 2 nos. , Tomatoes (medium) 2 nos. ,
Ginger-Garlic paste 1 tsp. ', Green chilies 4 nos. , (slit and cut into 2) 100 gms. ,
Haldi 1/4 tsp. , Cashewnuts (fried and chooped) 1 tbsp. , Kothmir chopped A handful ,
Ghee 2 tsp. , Salt To taste .

Method
: 1. Heat ghee and add the chopped onion, ginger-garlic paste, haldi and green chilies and fry till onion is soft.

2. Put in the tomatoes and fry till the ghee separates.

3. Then add the malai and salt to taste. Simmer gently.

4. Serve hot sprinkled with chopped kothmir and chopped cashewnuts.

5. Serve it with roti.

Ingredients :
1/2 coconut , 2 bay leaves , 2 tablespoons chopped pineapple , 4 tablespoons ghee ,
salt to taste , To be ground into a paste , 1/2 coconut , 6 cloves garlic , 4 green chillies, 6 Kashmiri chillies , 25 mm. piece ginger , 2 teaspoons khus-khus (poppy seeds) , 2 teaspoons coriander seeds , 1 teaspoon cumin seeds , 1 1/2 teaspoons sugar.

Method :
1. Grate the coconut. Add 2 1/2 teacups of water and blend in a liquidiser. Strain and take out coconut milk.

2. Heat the ghee and fry the paste for 3 minutes. Add the bay leaves and fry again for a few seconds.

3. Add the coconut milk, pineapple and salt. Boil for 15 minutes.

4. Serve hot.

2. Heat ghee in a kadai, add mustard seeds, chopped green chillies and asafoetida. Cook for a moment.

3. Add besan batter, coriander powder, turmeric powder, cumin powder, red chilli powder and salt.

4. Cook, stirring continuously, so that it does not stick or burn.

5. When besan is cooked and the mixture is of coating consistency, take it off the heat.

6. Check the seasoning and serve hot garnished with roasted, scraped coconut (optional) and chopped coriander leaves.

Ingredients:
Lady fingers (Okra) 500 gms., Red Chili powder 2 tbsps., Coriander powder (dhania) 2 tbsps., Cumin powder (jeera) 2 tbsps., Turmeric powder (haldi) 1 tsp., Dried Mango powder 2 tbsps., Sliced onion (thick) 1½ cups, Oil 2 tbsps., Salt To taste

Method:
1. Clean, wash and wipe lady fingers absolutely dry. Remove half a centimeter form both ends. Slit from one side and keep aside.

2. Mix red chili powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt.

3. Stuff the lady fingers with the above masala. Keep the left over stuffing masala separately.

4. Heat oil in a Kadhai. Add sliced onions and cook for half a minute. Add stuffed lady fingers. Cook covered on a slow flame. Stir occassionally.

5. Add rest of the dry masala when lady fingers is almost cooked.

6. Cook covered on a slow flame till lady fingers is fully cooked and tender.

7. Note - Ensure that you do not add any water to this vegetable.

8.Garnish with fried finger chips.

3.Make a smooth paste by dissolving little water in the maida.

4.Heat the oil in a kadhai.

5.Dip the balls in the maida paste and fry till crisp. Keep aside.

FOR THE GRAVY:
1.Boil and grind the spinach to a fine paste. Keep aside.

2.Grind the onions, tomatoes and ginger to a fine paste.

3.Heat oil in a pan, add the masala paste and fry for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes.

4.Mix in cream and bring to a boil.

TO SERVE:
1.Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top.