Lettuce 1 large, Bread slices 4 nos., Walnut(coarsely chopped) 100 gms.,Oil for frying, For Dressing:
Salad oil 6 tbsps., Lemon juice 2 tbsps., Rosemary A pinch, Salt and pepper to taste.

Method :
1.Wash the lettuce carefully and pat it dry with a clean cloth. Wrap it in a dry cloth and store it in the refrigerater for at least 1 hr. or till needed.
2.Prepare the croutons. Cut the bread into small squares. Heat oil in a pan and deep fry the bread till gloden brown. Remove the croutons on absorbent paper.

3.Tear the lettuce leaves into pieces. Place them in a salad bowl and scatter them with the chopped walnuts.

4.Make the dressing by mixing all the ingredients for the dressing in a bottle and shaking the bottle well.

5.Pour the dressing over the salad and toss it. Add the croutons and serve at once.

Cauliflower 250 gms., Carrots 2 nos. , Shelled green peas ¾ cup , Potatoes 2 nos., Green chilies cut fine 2 nos., Yogurt 1 cup, Honey 2 tbsps., Fresh cream ¼ cup, Coriander leaves, chopped 2 tbsps.
Rock salt powder ½ tsp., Salt to taste

Method :

3.Cook the cauliflower, carrots and green peas in salted water and then refresh in cold water, drain and keep aside.

4.Boil, peel and dice the potatoes into small pieces and allow to cool.

5.Whisk yogurt, salt, honey, rock salt powder and green chilies with fresh cream.

6.Mix all the cooked vegetables with the yogurt dressing.

7.Chill and serve garnished with coriander leaves.

Method :
1. Melt butter in saucepan.

2. Add onions, garlic, red pepper, ginger, turmeric and cumin seed.

3. Saute over low heat 10 minutes; stir frequently.

4. Divide mixture in half; place in two bowls.

5. Add cucumber to one bowl and tomatoes to the other.

6. Mix gently. Let stand one hour before serving.Serve at room temperature with curries.

Method :
1. Mix together all ingredients in large heavy saucepan; bring to boil. Sinner over low heat 1 hour or until soft and brown.

2. Stir frequently cool.

Method:
1. Mix sliced shakarkandi with the rest of the ingredients and serve. Method for making snoth chutney:

2. Put the following ingredients in a pan and cook till thickened to desired consistency: 2 tbsp amchoor powder, 1/2 cup jaggery, 1/2 tsp black salt, 1/2 tsp garam masala, 1/2 tsp cumin seed(roasted), 1/2 tsp dry ginger powder, 1/2 cup water .

Method :
The Ground Rice
Stir fry/dry roast over low heat until golden. Remove, cool, and then grind again in grinder.

The Glass Noodles
Soak in cold water for 10 mintues and drain well. Blanch the glass noodles in boiling water and drain. (If glass noodles are not available, buy the thinnest egg noodles in the market and boil, drain and cool.)

To Serve
Arrange on a plate, garnish with mint leaves, cabbage and beans.

Method:
1. Blend all the ingredients in a food processor.

2. Chill and serve.

Method:
1. Steam the spinach.

2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well.

3. Add the spinach and mix thoroughly.

4. Put in the refrigerator to cool.

5. Serve cold.

Method:
1.Core and grate or chop the apples.

2.Shred the cabbage and place in a bowl.

3.Mix the chopped apple, pineapple, mayomnaise, salt and pepper with the cabbage.

4.Serve in a bowl lined with lettuce leaves and garnish with walnut halves and parsley.

Method:
1.Peel doodhi, remove the inner pulp and cut the doodhi into diamonds. Parboil in water, drain and refresh in cold water.

2.Cut paneer into diamonds.

3.Clean, wash and cut capsicums into diamonds.

4.Dry roast coconut, peanuts and sesame seeds. Grind to a fine paste.

5.Soak tamarind for 30 minutes in warm water, squeeze and strain the pulp.

6.Peel and slice the onions finely. Fry in oil to a golden brown colour. Remove on absorbent paper, keep aside.

7.Clean, remove stems and finely chop green chilies.

8.Clean wash and chop coriander leaves.

9.Stem, wash and pat dry curry leaves.

10.In a cooking vessel heat oil, add cumin, fenugreek, fennel, kalonji and mustard seeds, once they crackle add curry leaves, ginger and garlic paste. Stir-fry until devoid of raw flavour.

11.Add chopped green chilies and tamarind pulp. Stir-fry for 4-5 minutes.

12.Add coriander, cumin, turmeric and red chili powders. Stir-fry for 3-4 minutes.

13.Add browned onions and salt, stir fry for 3-4 minutes.

14.Add the peanut paste and stir-fry until the oil separates.

15.Add the vegetables and gently toss. Finally add the paneer and toss.

16.Sprinkle garam masala and the chopped coriander leaves.

17.Stir and remove. Serve with Hyderabadi paratha.

Method:
1.Chop red chili and lemon grass very finely.

2.In a small bottle add lemon grass, chili, lemon juice and fish sauce and shake it well to form the dressing.

3.Shred the mint and keep aside.

4.In a pan add oil and add the finely chopped chicken and salt. Cook stirring continously till done.

5.Remove the chicken on paper napkin.

6.Take a bowl add the shredded mint, cooked chicken and the dressing and toss lightly.

7.Serve on lettuce leaves.

For the garnish
2 teaspoons chopped coriander, 1 tablespoon roasted peanuts, crushed

Method:
1. Heat the ghee and add the cumin seeds.

2. When they crackle, add the green chilles and saute for 15 seconds.

3. Add the pumpkin and saute for 10 to 12 minutes till it is cooked.

4. Add the sugar and salt and mix well.

5. Mash lightly and cool completely.

6. Whisk the curds till smooth and add to the cooked pumpkin. Mix well.

7. Serve chilled, garnished with the coriander and peanuts.

Method:
1.Boil and peel arbi. Cut into round pieces.

2.In 1 cup water, boil tamarind, jaggery, black salt and ajwain. Strain and keep aside. It will become a thick paste.

3.Saute cumin seed and ground mustard seed in 1 tbsp. oil. Add cut arbi and fry for a minute.

4.Add roasted poppy seed, chat masala, salt and chilies. Finally add the thick paste of tamarind.

5.Soak the cut ginger in lime juice.

6.Serve the arbi chat hot or cold decorated with ginger.

Method:
1.Cut the pineapple into two halves lengthwise.

2.Scoop out the pineapple from inside in cubes.

3.Mix the pineapple cubes with the fruit salad and toss in mayonnaise.

4.Pile in the pineapple baskets and serve.

Method:
1.Cut the pineapple into fine cubes.

2.Clean and segment the oranges and sweetlimes. Remove the seeds and the skin of the segments.

3.Mix chat masala powder, black salt, sugar and lemon juice(optional)well.

4.Add all the fruits and paneer, except the cherries and black grapes, mix well.

5.Chill till serving time.

6.Serve garnished with cherries and black grapes.

Method:
1.. Mix the cream with lemon juice, fold in the mushrooms, carrot.

2. Season with salt, pepper and nutmeg.

3. Pile the mushrooms in the mixture in the center of a shallow serving dish and surround it with lettuce, cuccumber and meat.

4. Chill the salad in the refridgerator before serving.

Method:
1. Cut and dice tomatoes.

2. Peel and cut cucumber and carrots into half inch pieces.

3. Peel onions and radish and cut into small pieces.

4. Deseed capsicum and cut finely.

5. Mix all the vegetables. Add chopped green chilies, chopped green coriander, lemon juice and salt. Toss well.

6. Arrange in a salad bowl and serve cold.