Ingredients
250 ml: Yoghurt
3 tbsp: Flour
1 tsp: Roasted Fennel Seeds
3-4 tbsp: Ghee / oil for frying

For Sugar Syrup
200 gm sugar
200 ml water
Rind of 1 sweet lime

Method

1. Mix yoghurt, flour and fennel seeds.
2. Stir until a smooth batter is formed.
3. Heat ghee / oil in a pan and make dumplings by frying a spoonful of the batter at a time over a gentle flame.
4. Remove from the pan and drain.
5. Prepare the syrup with sugar, water and rind. Dip the malpuas into the syrup.
6. Garnish with sweet lime segments and cream. Decorate with silver leaf.
7. Serve hot / cold.

Ingredients
6 tbsp: Cocoa
2 no: Eggs
50 gm: Chopped walnuts
150 gm: Flour
100 ml: Milk
200 gm: Sugar
100 gm: Butter

Method

1. Melt the butter, sugar, cocoa and milk together.
2. Add remaining ingredients.
3. Stir to mix.
4. Bake in a square baking tin at 180 degree C for 25 minutes.
5. Cool and cut into squares.

Ingredients
250 gm: Carrots-preferably the dark variety (called kaali gajar)
3 tbsp: Powdered mustard seeds
6 cups: Water
2 tbsp: Salt

Method

1. Peel the carrots, and cut them into approx. 7 cm / 3″ pieces, not too thin (about finger size).
2. Boil the water and add the carrots to it. When the water comes to a boil again, shut off the heat and leave to cool.
3. Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
4. In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.
5. Do not keep the jar in the sun, after it is ready.

Ingredients
1-1/2 cups: Hung yogurt
1/4 cup: Besan (chick pea flour) – dry roasted over low heat till slightly darker
1 tbsp: Finely chopped coriander leaves
2 tbsp: Finely chopped onions
1 tsp: Finely chopped green chillies
1 tsp: Roasted and powdered cumin seeds
1 tsp: Salt
Oil / Ghee – for frying

Method

1. Mix all the ingredients except the ghee, and chill for an hour.
2. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kababs are quite soft, so you have to handle them carefully.
3. Serve hot with green chutney.

Ingredients
8 slices of one day old bread
3 no: Eggs
125 ml: Cream
1 1/2 tbsp: Castor Sugar
1/2 tsp: Grated sweet lime rind
1 tbsp: Orange juice
1 tsp: Cinnamon powder
100 gm: Butter
Sifted icing sugar
Cut fruits

Method

1. Whisk eggs, cream, sugar, rind, spice and juice together.
2. Dip bread into egg mixture.
3. Heat half the butter in a frying pan. Add half the bread. Cook until golden on both sides.
4. Repeat with remaining butter and bread.
5. Serve toast dusted with icing sugar and accompanied with a little fruit if you wish.

Ingredients
1 no: French bread, halved length-wise
250 gm: Cooked beetroot-peeled and sliced
150 gm: Sauted mushrooms-sliced
100 gm: Sliced cheese
1 no: Apple, sliced
2 tbsp: Olive oil / melted butter
1 tsp: Chopped garlic
1 tbsp: Olive oil
1 tbsp: Basil leaves
1 tbsp: Olive oil
Pepper to season
A handful of young beetroot leaves
A dash of red wine/ vinegar
A squeeze of lemon juice
A dash of olive oil for finish

Method

1. Brush the bread with oil mixed with garlic.
2. Sprinkle with pepper.
3. Place under a grill to color.
4. Set beetroot slices aside.
5. Toss leaves in a pan with wine, lemon juice and oil.
6. Allow it to wilt over a moderate flame.
7. Toss apple and basil in hot oil. Season it.
8. Arrange all ingredients on the bread in any order.
9. Serve immediately with a sprinkling of olive oil over the top.

Ingredients
2 cups: Flour
1 tsp: Dry yeast
1 tsp: Oil
1 tsp: Sugar
Salt to taste or 1 tsp
Lukewarm water to knead doughv Filling: Vegetarian or non-vegetarian (as per your choice)
Oil to deep fry

Method

1. Dissolve sugar in 1 cup lukewarm water.
2. Sprinkle dry yeast over it and leave in a draught – free place to froth.
3. Now, sieve the flour, add salt and rub in the 1 tsp oil.
4. Knead into a soft dough till the dough feels firm and elastic and no longer sticky.
5. Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
6. Shape dough into small balls. Roll into flat rounds.
7. Place filling in the center, lengthwise and cover to seal from all sides, using water to pinch and seal. Deep fry till brown and serve.