2. Heat oil in a kadahi. After some time take urad dal paste and roll it in vada shape. Put in the kadahi (oil hot). When it looks a bit brownish take it out.

For Dahi:
Mix curd with sugar. Put ginger (finely chopped) on top.

Method:
1. Boil the arbi, peel and mash well. Add all the remaining ingredients and divide into 8 equal portions and make balls.

2. Flattern each ball with oiled hands, spread by pressure each on a greased bamboo skewer, roll the seekhs in cornflour and keep fry.

3. Serve with salad, lemon slices and green chilli. Alternatively, you can smear seekhs with oil and cook under the grill instaed of deep frying.

For the seasoning
1/2 teaspoon mustard seeds, 3 to 4 pieces green chillies, a pinch asafoetida, 1 1/2 teaspoons oil.

Method
1. Soak the moong dal for 3 to 4 hours. Drain.

2. Add the green chillies and blend in a mixer with every little water.

3. Add the asafoetida and soda bi-carb and mix well.

4. Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape. Take out the toasts.

5. Dip the toasts in water for 5 minutes. Thereafter, squeeze out the water and arrange the wadas on a plate.

6. Beat the curds with the salt.

7. To prepare the seasoning, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida. Mix the seasoning with the beaten curds.

8. Spread the seasoned curds over the wadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle sweet and sour chutney.

Method:
1. Heat a little oil in a pan, add onion and sauté until soft. Keep aside.

2. Peel boiled potatoes, grate and then add sautéed onion, chopped green coriander, chopped green chili, salt and bread crumbs. Mix well.

3. Divide into 8 equal portions. Stuff each portion with chopped raisins, make balls and flatten them.

4. Shallow fry on a griddle with a little oil until light golden brown in color.

5. Turn and fry till light golden brown in color.

6. Serve hot with chutney or ketchup.

Method:
1. Brush the French bread slices with the olive oil.

2. Bake in a pre-heated oven at 200°C (400°F) for 1 to 2 minutes.

3. Place a portion of the topping mixture on each toasted French bread slice.

4. Serve immediately.

5.Fold carefully into two and serve.

Method:
1.Beat the eggs with the milk and a little salt.

2.Put the butter in a shallow round microwave dish and on high for 1 minute.

3.Pour the egg mixture into the hot butter and microwave for 2 minutes on high.

4.Sprinkle cheese and microwave on high for 1 ½ minute.

5.Fold carefully into two and serve.

Method:
1. Mix all the above ingredients except oil. Add about ¼ cup of water to make a thick batter.

2. Heat oil in a Kadhai to a moderate heat.

3. Spoon the batter with a tablespoon, into hot oil and deep fry till light golden brown

4. Drain on a paper towel to remove excess oil and fry once again in very hot oil briefly.

5. Serve hot with chutney of your own choice.

Note: For this recipe you may also use leftover cooked rice.

Method:
1. Apply the apple spread on one bread slice. Sandwich with another slice of bread.

2. Spread a layer of the carrot spread and sandwich with a third slice of bread

3. Repeat to make 2 more sandwiches.

4. Remove the crusts and cut into 4 triangles.

Method:
1. Peel and grate boiled potatoes.

2. Mash boiled green peas.

3.Squeeze out excess water of spinach and chop finely.

4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.

6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.

7. Serve hot.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa.

Method
1. Make a paste with besan, yoghurt, finely ground chilli, spinach leaves, 2 tbsp oil, salt and garam masala.

2. Apply the paste to paneer pieces. Leave aside for an hour.

3. Arrange the paneer tikkas on greased skewers.

Ingredients:
American corn kernels 350 gms., Green curry paste 1 tbsp., Flour(maida) 2 tbsps., Rice flour 3 tbsps., Spring onions(chopped) 3 nos., Egg(beaten) 1 no., Fish sauce 2 tsps., Oil for frying, Salt to taste.

Method:
1.Place the corn in a blender, add rice flour, flour, spring onions, egg and fish sauce and blend till corn is slightly broken.

2.Season with salt and mix well. Make about 16 balls.

3.Heat oil and deep fry the balls till golden.

4.Serve hot with Dipping sauce.