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Ingredients:
1 tbsp maida(refined wheat flour),
1 litre milk,
1 tsp elachi powder(green cardamom powder),
2 pinches saffron threads,
2 tsp dry fruits powder(cashewnuts, almonds,pistachio nuts),
1 cup sugar,
1 cup water,
Ghee for frying.

Method:
In a non-stick deep pan, bring milk to boil and heat to condense it, to less than half the quantity. Remove and keep aside to cool at room temperature. When milk is cools down, add elaichi powder, saffron, dry fruits powder and mix well. Now slowly add maida and mix continously to avoid lumps. Then keep this batter aside for an hour.
Meanwhile prepare the sugar syrup by mixing water and sugar in a pan and boiling it. When the syrup becomes sticky remove from heat.
Heat some ghee in a flat pan, drop a spoonful of batter in the ghee and gently spread it to form a small circle. Fry evenly from both sides. Take out the malpua from the pan and immerse it in the syrup, leave it in the syrup for 3-4 minutes and then drain and transfer it to a serving dish. Garnish with some dry fruit powder if you like.

Ingredients:
2 large potatoes, boiled, peeled and mashed,
1 tin baked beans,
1 tbsp maida(refined flour),
Salt and pepper to taste,
Oil.

Method:
Mix the mashed potatoes, maida and some salt to form a soft dough. Make small, flat balls and keep them aside for frying.
In a non-stick frying pan, put very little oil and fry these balls from both sides at a very nice light brown colour.
When all the balls are ready, serve them in a plate and pour baked beans on them, sprinkle some salt and pepper and hash browns are ready to eat.

Ingredients:
4 slices brown bread,
1/2 tin baked beans,
1 capsicum, finely chopped,
1 onion, finely chopped,
2-3 cheese cubes,
Salt and pepper to taste.

Method:
In a bowl, mix onion, capsicum and cheese. Heat a tava/skillet and heat the bread from both sides or use a toaster. But donot make them very crisp, should be little soft as we want to prepare a sandwich. One one slice apply the cheese mixture, and sprinkle some salt and pepper. On another slice of bread, spread the beans and put these two slices one over the other to prepare a sandwich. Similarly prepare another sandwich.

This sandwich is healthy and easy to prepare, children love it.

Ingredients:
10 medium sized fresh button mushrooms,
500gms chicken, cut into 1″ pieces,
Salt to taste,
Pepper, to taste,
1 tbsp soy sauce,
2 tsp Chinese rice wine or dry sherry,
1 tsp sugar,
1 tbsp cornstarch(cornflour),
1 tsp chopped garlic,
1 tsp shredded ginger,
1 spring onion, chopped,
1 tsp sesame oil,
Water.

Method:
Clean mushrooms under cold running water. Thinly slice the mushrooms. Wash clean the chicken pieces.
In a heatproof bowl, marinate chicken with soy sauce, rice wine or sherry, sesame oil, sugar, salt and pepper. Dissolve cornstarch in some water and add to the chicken. Allow to marinate for an hour.
In a deep pan, boil 4 cups(or as required) of water for steaming. You can also use bamboo steamer instead.
Then place the bowl in it for steaming for around 20 minutes.
Meanwhile heat some sesame oil in a pan, saute chopped garlic for a minute and fry the sliced mushrooms in it for 3-4 minutes.When chicken is done, transfer it to the serving dish, surrond it with the fried mushrooms, top the chicken with shredded ginger and spring onion. Serve with steamed rice.

TIP:
1. Use Chinese dried mushrooms instead of button mushrooms for the original oriental flavour. You can soak the dried mushrooms in warm water until they have softened. Drain and squeeze out the excess water.

2. Best recipe for people who want to eat chicken and avoid oil. For such recipe use very little sesame oil and avoid frying the mushrooms. You can cook mushrooms in the steam along with the chicken.

This is my mother’s recipe, and I bet nobody must have had this anywhere in the world. Its different from the regular egg curries and yummmm!!

Ingredients:
6 eggs,
1 onion finely chopped,
1 tomato finely chopped,
1 cup fresh coconut, ground to paste or roasted dessicated coconut ground to paste,
1 tsp red chilli powder,
1/4 tsp turmeric powder,
1/2 tsp garam masala,
Salt to taste,
Oil for frying,
Water.

Method:
In a deep fry pan, add some oil and fry the onion till it becomes transparent. Then add turmeric powder and red chilli powder. Fry for two minutes and then add the ground coconut paste. Cook this gravy for some time. Add garam masala and salt. Then add water to form curry and bring to boil. When you find oil forming a layer on the curry its time to add the eggs to it. Break open an egg and pour it slowly and carefully in the gravy*. Make sure that you do not put all the eggs one over the other, pour them in the gravy one by one, away from each other so that the shape of the egg remains intact. Cook for 4-5 minutes or till the eggs are cooked completely. Garnish with chopped coriander and server with chapatis, butter roti, naan or steamed rice.

* When the gravy is boils, it bubbles. Pour the eggs on such bubbles.