Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste.

Grind the ginger, garlic, onion and chilies to a fine paste. Fry the garam masala in a little oil then

Peel and grate boiled potatoes. Mash boiled green peas. Squeeze out excess water of spinach and chop

Mix the potatoes with the bread and seasonings and knead to a smooth mixture. Grind all the filling

In a saucepan, add the chickenlegs, onion, marjoram, parsley, thyme, lemon and peppercorns. Pour 1 litre

Cut the fillets into 5 pieces. Mix salt, pepper, mustard powder and lemon juice well. Apply the mixture

De-vein prawns. Wash well and drain thoroughly. Place prawns, garlic paste, garlic cloves, chopped green

Peel, remove seeds and cut turai, cucumber and red pumpkin into one inch sized cubes. Wash and cut snake

Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat

Dissolve two cups sugar in the same quantity of water, bring to a boil. Crumble the chenna and knead it.

Heat ghee in a pan fry the seviyan till light brown. Bring milk to boil. Add condensed milk seviyan and

Scrub and wash the potatoes clean. Cut into long pieces with out peeling. Put the pieces in ice-cold