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Victoria Sandwich
 cooking time:   15 min.         serving  8

      Flour          110 gm.(Self Raising) 
      Margarine      110 gm.
      Caster Sugar   110 gm.
      Egg(s)         2 large 
      Baking powder  1 tsp. 
      Strawberry jam 2 tsps. 
1. Preheat the oven to 170ºC. Sieve the flour and the baking powder into a bowl.
2. Grease the inside of two 18cm (7") cake tins and then cut a circles of greaseproof paper to line the base. Then grease this lining. This will stop the cake from sticking to the tins and breaking when turned out.
3. Add all the ingredients to a bowl and beat for about 2-3 minutes using a wooden spoon.
4. Halve the mixture and place into the two tins. Smooth the top of each halve and place on the middle shelf of the oven.
5. Bake for 25-35 minutes. Test the cake before removing from the oven. This is done by gently placing a warm metal skewer into the middle of the cake. When the skewer is removed, there should be no uncooked mixture clinging to it.
6. Remove the cakes from the tins and allow to cool on a wire tray. Spread the strawberry jam on the bottom of the cakes and sandwich the two halves together.
7. Dust the top with caster sugar and serve.

---Meenakshi Sarma.

Soya cutlets in curds
 cooking time:   50 min.         serving 4-6 

                                  For Garnishing: 
Soya beans 1/2 Cup Curd 1 1/2 Cup Potato 1 (Boiled) Salt 1 tsp. Breadcrumbs 1/2 Cup Red Chilli Powder 1/2 tsp. Oil to fry Cumin seeds 1/2 tsp.(roasted) Coriander Leaves 1 tbsp. Coriander leaves 1/2 tsp. Green Peppers 2 Salt 1 tsp.
Soak Soya beans overnight. Wash thoroughly and remove the skins. Grind into a smooth paste. Mix mashed potato and breadcrumbs. Add to the Soya paste and mix dry leaves. Deep fry till golden and crisp. You can make the cutlets either oval or round.
Arrange cutlets in a plate or tray and add curd and sprinkle salt, red chilli powder and roasted cumin seeds. Garnish with some coriander leaves and serve.

---Shakti Marwaha.

Pista Badam Roll
 cooking time   35 min.         serving  4 persons

      For the covering      For the centre
         Almond powder  1/2 cup       Pistachio powder  1/4 cup
         Casheew nut powder 1/2 cup   Sugar  1/4 cup 
         Saffron                      Pinch of Cardamom powder
         Cardomom powder  1/2 tsp.
         Pinch of Nutmeg
         Silver fol to decorate

Add a little water to the sugar and boil with cardamom powder,safffron and nutmeg. Stir till it is of one string consistency.Add almond and cashew nut powders and fry till mixture leaves sides of the pan.
Remove from fire. Do the same with the pista powder.
When both mixtures coll, roll each into a 3/4 cm. thick rectangle chapatti. Place the pistachio chapatti over the almond chapatti and gently roll up the 2 into a roll. Cut into slices and decorate with silver foil.

---Meenakshi Sarma.

Semolina Garlic Drops

 cooking time   15-20 min.         serving  4 persons

       Suji(semolina)    11/2 cups 
       Sour curd         3/4 cup
       Garlic            6-7 cloves(ground and paste)
       Green Chillies     2
       Coriander leaves   1/4 bunch
       Cheese             1-2 cubes
       Baking powder      small pinch
       Salt               1/2 tsp.
       Channa masala      1/2 tsp.
       Back pepper powder 1/4 tsp. 
       Red Chilli powder  pinch
       Oil to fry
Method :
Make a batter of dropping consistency of the suji and beat sour curd. Add water, as required. Now add grated cheese,finely chopped green chillies,coriander leaves, salt and other dry ingredients and beat well.
Heat oil in a karahi and then reduce the heat. Drop in spoonfull of the mixture and fry just as you fry pakoras on medium heat until crisp and golden brown. Serve with tomato ketchup and green chutney or imli chutney.

---Krishna Verma.

Matthi Chaat

Cooking time : 5 min.       Serving :  2 
      Matthis      2
      Potatoes     2 boiled
      Sauce        2 tsp.
      Curd         2 cups
      Salt         1 tsp.
      Pepper       1 tsp.
      Cumin seeds  1 tsp.
      Red chilli powder 1 tsp.
      Green chillies    1-2
      Coriander      few leaves
Method :
Break the matthis into small pieces,dip them in curd and arrange on a plate. Sprinkle salt, pepper, jeera and red chilli powder. Place boiled potatoes on pieces. Add sauce, chopped green chillies and coriander leaves.
Serve with Mint chutney.

---Amita Dixit.

Prawn Cutlet

Cooking time : 30 min.       Serving :  3-4 

        Prawns       250 gm. (headless)
        Potatoes     1/2 kg.
        Ginger       1 inch piece
        Onions       4
        Green Chillies 5-6
        Breadcrumbs   1 cup
        Egg           1
        Lemon         1/2 juice
        Black pepper powder 
        Salt          3/4 tsp.
        Oil to fry

Method :
Cut 2 onions and green chillies into small pieces.Heat 2 tbsp of oil in a frying-pan and add prawns, onions, chillies, black pepper powder, lemon juice, ginger paste and fry well. Remove from the fire. Boil potatoes in a pressure cooker, then mash when still warm to a fine paste. Add salt. Mix fried onions mixture.
Beat egg and pour into a flat dish. Take a little potato mash, add prawns with the masala and cover it with more potato mash and form into a cutlet.
Dip in egg and roll in breadcrumbs. In the meantime heat oil in a nonstick frying-pan and fry the cutlet turning side to side till golden brown. Serve hot with sauce and onion rings.



Rawa Dosa
   Cooking time : 20 min.       Serving :  3-4 persons 

          Rice flour     1/2 Cup 
          Yoghurt        1 Cup
          Maida          1/4 Cup
          Bombay Rawa    1 cup
          Ginger         1" (inch piece Chopped )
          Coriander      few(Chopped)
          Cashew nuts    10 (Finely Chopped)
          Green Chilies  2  (Finely Chopped) 
          Coconut        2 tbsp.
          Cumin Seeds    1 tsp
          Oil for cooking

Take a mixing bowl and mix yoghurt,maida,rawa,ginger,coriander,cashew,green chillies,coconut,cumin seeds and salt. Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. It should spread on its own.
Serve hot with ginger pickle.


Soyabean Rawa Dosa
   Cooking time : 20 min.       Serving :  2 persons 

        Soyabean Flour           1 Cup
        Semolina                 1 Cup
        Curd                     1 Cup
        Salt                     1 tsp.
        Oil                      1/4 Cup

For Filling:
Onions 2 Tomatoes 2 Green Chillies 4 Coriander Leaves
Mix soyabean flour, Semolina curd and salt. Beat well and keep aside for 1/2 an hour. Beat again.
Chop onions, tomatoes, green chillies and coriander leaves very fine. Add to the soya mixture.
Heat a nonstick tawa. Pour 3 tbsp mixture on it. Spread as thin as possible. Pour some oil around the edges and turn. Cook for 2 minutes. Serve hot with tomato sauce.
An alternative is to make thin dosas, fill with the filling, fold and serve.

---Vijai Mehra.

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