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Ingredients:
For the dressing-
1-2 star anise,
1/2 cup dark soy sauce,
2 tsp sesame oil,
A pinch of sugar,
4-5 garlic cloves,
1/2 cup rice Wine Vinegar
3 tsp palm oil. (optional)

For the salad-
100gms ramen noodles; boiled with little salt,
10 Iceberg Lettuce; torn into slighlty bigger pieces,
2 sprigs of scallions (spring onions); chopped,
1/2 of each red and yellow bell peppers; diced into cubes,
1/2 head of a small cabbage,
Sprouts as per choice,
1 Cucumber; deseeded and diced,
2-3 leaves of Pakchoy (Bok Choi or Pak Choi); chopped,
Salt and Pepper to taste.

Method:
In a saucepan add soy sauce, sesame oil, star anise and put on flame. Then add a pinch of sugar, garlic cloves and mix and keep it on low flame till it thickens. Remove from flame and drain, then add vinegar and palm oil mix and cool this in the refrigerator before using.
Mix all the veggies and noodles in a salad bowl, sprinkle some salt and pepper. Add the above dressing and toss lightly.

Ingredients:
For Green Curry Paste-
4 Chicken cubes,
1 onion, chopped,
15 green chillies,
2 lemon grass stalks, chopped,
6-8 cloves garlic,
2″ piece ginger,
1 tbsp coriander seeds, (dhania),
1 tsp cumin seeds, (jeera),
5 peppercorns,
Rind of 1 lemon,
1 tsp groundnut oil,
3-4 tbsp coriander leaves,
12-15 basil leaves,
Salt to taste,
Water.

For the curry-
500gms boneless chicken, cut into 1″ cubes,
8 tbsp coconut milk powder or around 3 cups coconut milk,
3 cups warm water,
1″ ginger, crushed,
1 cup green peas,
10 basil leaves,
Salt to taste.

Method:
For the green curry paste-
On a tava or a skillet, dry roast the coriander seeds and cumin seeds till they are fragrant(approx 3 minutes). Cool at room temperature. Now put all the ingredients for the green curry paste alongwith the coriander and cumin seeds in a grinder and grind them to a fine paste using little water if needed.

For the curry-
Prepare the coconut milk by dissolving the coconut milk powder into warm water. In a deep pan, heat some oil and saute the green curry paste for few minutes. Now add the coconut milk and and crushed ginger and cook for a minute. Then add the chicken pieces, green peas, chopped basil leaves and cook till chicken is done. Add salt in the end, mix well and serve with hot steamed rice or noodles.

TIP:
You can prepare the green curry paste and keep it in the refrigerator for almost 4 weeks.

Ingredients: 
1 Cup baby corn, cut into slices diagonally, or Button Mushrooms, (whole)
2 tbsp Maida,(sieved flour),
4 tbsp Cornflour,
2 tsp Corn flour,
1 tsp ginger-garlic paste,
1/2 tsp red chilli powder,
1/2 tsp pepper powder,
Oil for deep frying,
Salt to taste,
Water.

Sauce-
1 tsp chopped ginger,
1 tsp chopped garlic,
1 tsp green chilli paste,
1 tsp oil,
2 tbsp soy Sauce,
2 tbsp red chilli sauce,
1 tbsp tomato ketchup,
1 tbsp vinegar,
1/2 cup chopped spring onions,
1 tbsp cornflour,
Salt to taste.

Method:
Make a batter with cornflour, ginger-garlic paste, green chilli paste, salt and little water, enough to form a thick paste. Heat oil in a wok, dip the cut babycorn or whole mushrooms in this batter and deep fry in oil.

Sauce-
Heat oil, add chopped ginger and garlic, green chilli paste, mix and fry for 1 minute. Add 1/2 cup water to it and bring to boil. Dissove cornflour in water to form a paste, and add to the wok. Also add all the sauces, salt and mix well. When the sauce starts thickening, add the fried baby corns or mushrooms and mix to coat them with the sauce. Remove from flame. Garnish with spring onions and serve hot with schezwan sauce.

Ingredients:
6 Baby corns,
2 tbsp Corn flour,
2 tbsp Flour(Maida),
Baking powder ¼ tsp
A pinch of Ajinomoto,(optional)
Salt and pepper to taste,
Oil for frying.
 
Method:
Cut the baby corn into three juliennes each. In a bowl, mix cornflour, flour, 1 tsp oil, baking powder, ajinomoto, salt and pepper well. Add enough water to make a smooth dough and beat well. The batter should be thick.
Heat oil in a frying pan. Dip the baby corn in the batter and fry till golden brown.
Serve hot with tomato ketchup or eat it just like that.

Ingredients:
2 cup big size cauliflower florets with long stem; washed and dried with paper towels,
1/4 cup maida (refined wheat flour),
1 cup cornflour,
2 tsp ginger-garlic paste,
1 tbsp soy sauce;
1 tsp chilli sauce,
2-3 drops of red food color,
Salt to taste,
1/4 tsp ajinomoto (optional),
Water for batter,
Oil for frying.

Other-
Small pieces of Aluminum foil to wrap around the lollypops.

Method:
Heat oil for frying in a kadhai (wok) on medium flame.
Mix together all the other ingredients except cauliflower florets to form a thick batter of dipping consistency. Then dip each floret into this batter and then slowly immerse it in oil and fry on low-medium flame till crisp. Wrap the stems with aluminium foil for convinience to pick them up and hold them while eating. Serve hot as starters or snacks with sweet chilli sauce or any chutney of your choice.