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( Indian )

Lamb & Chickpea Soup

 For the lamb stock 500 g lamb bones 1 tbsp (15 ml) oil 2 cups (150 g) mixed vegetable trimmings 1 (50 g) green pepper, chopped 3-1/2 litres water For the soup 3 1/3 tbsp (50 g) butter 200 g lamb fillet, diced 1 large (100 g) onion 5 large flakes (25 g) garlic 2/3 cup (100 ml) tomato puree seasoning to taste 1/3 cup (50 ml) red wine 2/3 cup (100 ml) lamb stock 2 medium-sized (100 g) potatoes, boiled till three-fourth done, and then cubed 1/2 cup (50 g) chick peas, boiled 3/4 cup (50 g) roasted cummin seeds, powdered

Dal Soup

 1 cup of red lentils 1 cup of boiling water a small onion 2 tea cups of cold water 2 teaspoons of cumin powder 2 grated cloves of garlic 1 teaspoon of salt 2 tablespoons of vegetable oil

BAJJIS

 • Besan - 2 cups • Rice flour - 1/2 cup • Baking soda - a pinch • Chilli powder - 1 tsp (adjust to taste) • Salt - as required • Vegetable(potatoes/brinjal/plaintain) - 2 cups (cut) • Oil - for frying

BREAD BAJJI

 • Bread - 10 • Besan - 3 cups • Rice flour - 1 cup • Baking soda - a pinch • Chilli powder - 2 tsp (adjust to taste) • Salt - as required • Oil - for frying

BREAD BONDA

 For curry: • Potatoes - 6 • Onions - 2 • Green chillies - 6 • Chilli powder - 1/2 tsp (adjust according to taste) • Turmeric - a pinch • Ginger - small piece (1/2 inch) • Coriander leaves - few • Salt - as required For outer crust: • Bread - About 20 slices • Water - to dip bread • Oil - for frying

ALOO BONDA

 For curry: • Potatoes - 6 • Onions - 2 • Green chillies - 6 • Chilli powder - 1/2 tsp (adjust according to taste) • Turmeric - a pinch • Ginger - small piece (1/2 inch) • Coriander leaves - few • Salt - as required For batter: • Besan - 2 cups • Rice flour - 1/4 cup • chilli powder - 1 tsp (adjust according to taste) • Salt - as required • Baking powder - a pinch

MYSORE BAJJI

 • Maida - 1 cup • Rice flour - 1 cup • Sour thick curds - about 3 cups • Onions - 2 medium • Green chillies - 6 • Salt - as required • Coconut pieces (optional) - few small pieces • Coriander leaves (optional) - few • Oil - for deep frying

Vankaya/Bhaiganfry

 • Brinjals - 6 small • Onions - 1 big • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Turmeric - 1/2 tsp • Salt - as required • Chilli powder - 1 tsp (adjust according to taste) • Oil - 3 tbsp • Curry powder - 3 tbsp

Potato Gravy (for puri)

 • Potatoes - 3 • Onions - 2 • Green chillies - 6 • Chilli powder - 1/2 tsp • Salt - as required • Turmeric - a pinch • Oil 3 tsp • Besan - 1/4 cup

Dondakaya/Tindora fry

 • Tindora - 1/2 lb • Onions - 1 big • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves • Turmeric - 1/2 tsp • Salt - as required • Chilli powder - 1 tsp (adjust according to taste) • Oil - 3 tbsp
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