Raspberry Walnut Slice

Ingredients:
2 ozs margarine/ butter
2 ozs sugar
1 egg
3 ozs flour
raspberry jam / strawberry jam
3 ozs castor sugar
2 ozs chopped walnuts
Method:
Cream together 2 ozs margarine / butter and 2 ozs sugar. Add the yolk of one egg and 3 ozs flour, making a stiff dough. Roll this out on a floured board to fit a greased 10" X 8" tray. Bake in hot oven for ten minutes.
Remove from oven and when slightly cool spread a thin layer of raspberry jam / strawberry jam. Whisk the egg white stiffly with 3 ozs castor sugar. Spread over the jam and top with 2 ozs. of chopped walnuts.
Bake in moderate oven for 15 mins. Serve when cold cut into slices / pieces.

Sabudana stuffed Parathas

cup maida1/2 cup atta1 tblspn oil/gheesalt to tasteKnead into dough as for parathasSTUFFING1 cup sabudana(sago)--soak for 30 to 45 mins. Then drain well till almost dry.1' piece adrak chopped fine2-3 green chillies(or to taste) chopped fine1/2 cup chopped hara dhania1 tspn ajwain2 tspn jeera powder1 tspn lime juice1 tspn sugarSalt to tasteMix all the above ingredients well. Roll out chapatis and putting some of the stuffing in the middle, fold from all sides and press to resemble a patty. Roll out again then fry on a tawa on med heat as for any stuffed paratha. Serve hot with green chutney/dahi/raita.For the stuffing you can use any masala of your choice with the sabudana----will taste just as good.

Sada Bhindi Jhol

Ingredients:
whole small bhindid slit
some green chillies slit
onion sliced in semi circles
methi seeds
lime juice
haldi
salt
cooking oil
ajinomoto (optional)
Method: Heat little oil in a pressure cooker. Add methi. Let it splutter till light brown. Add onion slices, haldi, salt and cook till onion is transparent. Add the bhindi and chillies, lime juice and water. Should be a little sour. Stir. Close cooker and remove from fire at the first whistle. Open when pressure is down. Add a little ajinomoto (optional but tastes good with it).

Sel Roti (Nepali Doughnut)

Ingredients:
1 cup Basmati rice
1 tblspn ghee
1\4 cup sugar
2\3 cups water
Ghee\oil for frying
Method:Soak rice for at least 2 hours. Drain and dry grind fine in mixie. Rub in the sugar and ghee well and mix in the water to make a thick batter. Beat it well for 15 to 30 mins. Keep aside for at least 4 hours (May keep overnite in fridge) Heat oil\ghee in a flat frying pan. Lower heat. Make little circles with the batter straight into the oil and fry till brown, turning it once. Can be stored for sometime. Tastes well with alu-ko-achar or Masu Tandruk or meat bhutwa or any dry mutton praparationHint: to make the circles round put a katori upside down in the oil and pour the batter round it.

Spring Onions sabzi

Ingrdients:
spring onions
oil
rai
hing
dry red chillies
haldi
salt
ginger
green chillies
besan
grated coconut
Method:Chop up some spring onions including green leaves. Heat oil in karahi. Put baghar of rai, hing and Dry red chillies. Throw inthe onions and coarsely ground ginger-green chillies masalas, haldi, salt to taste. Saute till onions are soft-- about 5 mins.-- Sprinkle besan(good amount) on top and mix it up well Cook further 4-5 mins stirring constantly, Garnish with grated coconut.Alternatively-- use jeera for baghar and masala of ginger-garlic- green chillies. Proceed in the same manner.

Sweet n Chilli Drumsticks (Gujarati)

Ingredients:
drumsticks - 250 gms
wheat flour
haldi
chilli powder
hing powder
cooking oil
sugar
ginger paste
green chillies paste
tomato
coriander leaves
Method
Peel and cut drumsticks into 2 1/2 inch pieces. In a katori take about 3 tblspn atta. Add haldi chillies powder and hing powder (1 teaspoon) to it. Heat a little oil. Take it off the fire - when it is slightly cooler, add the above to it and stir quickly. Add about 2 1/2 - 3 katoris water and stir - no lumps should remain.
Put it back on fire. Add salt and sugar to taste, about 1 tablespoon adrak - green chillies paste, and one medium sized red tomato chopped. When it comes to a boil add the drumsticks and close the cooker. Put off heat when it comes to pressure and gives one whistle. Do not open immediately - let it cool down. Check whether drumsticks are cooked - otherwise boil a little more till the vegetable is well cooked but not broken. Garnish with chopped hara dhaniya.

Tamatar ko achar (Nepali)

Ingredients:
tomatoes
cooking oil (preferably mustard oil)
red chillies
ginger
timur (schezuan pepper)
haldi
salt
methi
jhimmu (Nepali herb - optional)
green chillies
Method:Roast tomato over fire or in onen till skin turns black and water has dried up. Remove skin and wash up the pulp. Roast some dry red chillies. Grind to a paste with ginger, garlic and timur. The garlic flavour is quite prominent. Mix this paste with tomato pulp and blend well.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into tomato mixture. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.