1 carrot 1 tea cup cabbage leaves 3 lettuce leaves 3 spring onions 50 gms. sliced cauliflower A pinch baking powder A pinch citric acid 2 tea spoons soya sauce Salt to taste Green chillies in vinegar and chilli sauce to serve 1 teaspoon Sundrop Heart Oil
1. Slice carrot thinly. 2. Chop the cabbage and lettuce leaves. 3. Chop the spring onions with the leaves. 4. Heat Sundrop Heart Oil in a pan. Add the vegetables, baking powder and citric acid and cook on a high flame for 3-4 minutes. 5. Add 5 tea cups of boiling water, the soya sauce and salt and boil for 3-4 minutes. 6. Serve hot with chillies in vinegar and chilli sauce.
	100 gms. shredded boneless chicken pieces 1 litre chicken stock or water 1 tablespoon finely chopped coriander leaves 6 mint leaves finely chopped 1 cup finely chopped spinach 2 spring onions finely chopped with the greens ˝ teaspoon nutmeg powder 1 tablespoon white flour Salt and white pepper to taste 1 tablespoon fresh cream (optional) 1 tablespoon Sundrop Heart Oil
1. In a pot combine the chicken stock or water with the chopped herbs. Bring to a boil and simmer for about 10 minutes or till the herbs are tender. Cool and blend to a puree. 2. Heat half tablespoon of Sundrop Heart Oil in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the remaining Sundrop Heart Oil, add the white flour and stir-fry for about 1 minute. 3. Add the chicken pieces, herb puree, white pepper powder and salt. Simmer on medium level while stirring for about 4 minutes. Beat the cream and stir into the soup. Heat well. Tip 1. To make 500 ml of chicken stock, cook about 500 gms. of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
	24 fresh mushrooms 100 gms. onion 6 cloves of garlic 150 gms. bread crumbs 30 gms. flour 25 gms. butter 2 eggs Salt to taste 1/2 teaspoon pepper powder ˝ cup soya sauce 1/2 tablespoon mustard A few sprigs of coriander Sundrop Heart Oil to shallow fry
1. Clean and select 24 medium size button mushrooms. Break the steam from deep root. 2. Marinate the mushrooms with salt, pepper powder, mustard and half the soya sauce. 3. Finely chop onion, garlic, coriander and the discarded stem of mushrooms (separately). 4. Melt butter in a frypan or kadai. Fry the garlic. As they are turning brown, add onions, cook for 2 minutes and add the chopped mushrooms. Add soya sauce and rest of the seasoning and continue cooking. 5. Add 2 tablespoons of breadcrumbs. When it turns into a lump like dough, add chopped coriander, remove from fire and cool. 6. Fill the mushrooms with the cooked filling, little more to form a small mount. 7. Roll in flour seasoned with salt and pepper. Dip in beaten egg and crumb. 8. Heat Sundrop Heart Oil and shallow fry golden brown, drain and serve with garlic sauce.
	For Kofta 6 raw bananas 100 gms. sweet potatoes 6 green chillies 1 teaspoon ginger, chopped 1 teaspoon roasted jeera powder Salt to taste Sundrop Heart Oil to fry For Gravy 4 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon red chilly powder ˝ teaspoon cumin whole 3 teaspoons ginger paste 3 teaspoons melon seed paste ˝ teaspoon garam masala powder 1 teaspoon roasted cumin powder Salt to taste 2 tablespoons beaten curd Water as required 3 tablespoons Sundrop Heart Oil
For Kofta 1. Boil raw bananas and sweet potatoes together. Peal after they cool down. 2. Grate raw bananas and sweet potatoes and mix together. 3. Add chopped green chilles, chopped ginger, roasted jeera powder and salt. Mix well to make a homogenous mixture. 4. Divide into equal proportions. 5. Apply Sundrop Heart Oil on palms and make small balls of the mixture. Keep aside in a tray. 6. Heat Sundrop Heart Oil in a kadhai, allow it to come to smoking point. Fry the koftas till golden brown in colour. Keep aside. For Gravy 1. Heat Sundrop Heart Oil in a kadhai and allow it to come to smoking point. 2. Add whole cumin and allow it to crackle. 3. Add ginger paste and sauté. Mix red chilli powder, coriander powder and turmeric powder in little powder. 4. Add this mixture to the oil. Cook, stirring continuously till the spices are cooked and the oil separates from the masala. Then add the beaten curd. Add melon seeds paste. Adjust seasoning with sugar and salt. 5. The gravy is done. 6. Add the deep fried kofta to this gravy. Finish with roasted cumin powder, garam masala powder. 7. Serve hot.
	500 gms. small potatoes 1 cup boiled onion paste 1 teaspoon garlic paste ˝ cup tomato puree 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 1 teaspoon kasoori methi 1 teaspoon garam masala powder 50 ml. fresh cream 1 teaspoon cashewnut paste ˝ cup curd (yogurt) Salt as per taste 2 teaspoon Sundrop Heart Oil
1. Peel, wash and prick potatoes with a fork. Deep fry in moderate hot oil until potatoes are golden brown in color. Keep aside. 2. Heat Sundrop Heart Oil in a patila. Add boiled onion paste and cook on a high flame, stirring continuously until onion paste changes color to light brown. 3. Add cashewnut paste and beaten curd/yogurt, mix well. 4. Add ginger paste and garlic paste, stir for half a minute and then add red chili powder, coriander powder, and turmeric powder. Stir for a few seconds. Add tomato puree and cook on a medium flame for 3 minutes. 5. Add 2 ˝ cups of water. Bring it to a boil and add fried potatoes. Season with salt. Reduce flame and add garam masala powder and kasoori methi. 6. Cook for ten minutes on a slow flame. 7. Finish with fresh cream and serve hot.
	500 gms. picked fresh fenugreek leaves (methi) 4 big potatoes unpeeled and cubed 1 teaspoon cumin seeds 2 teaspoon coriander seeds powdered 2 tablespoons each of ginger and garlic finely chopped 2 dry red chillies roasted 2 green chillies finely chopped ˝ teaspoon each of turmeric and asafoetida powders 4 tablespoons Sundrop Heart Oil
1. Wash the fenugreek leaves thoroughly and finely chop them. Sprinkle some salt over them and keep aside for about half an hour. 2. Heat Sundrop Heart Oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute. 3. Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and all the water from the fenugreek leaves has evaporated. Tip 1. As a variation, the potatoes can be boiled first and then cubed. 2. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
	750 gms. chicken 2 kadhipatta 1 tablespoon garam masala 2 cups chopped onions 2 tablespoons garlic paste 2 tablespoons chopped garlic 2 tablespoons chopped green chillies 1 cup yogurt 1 teaspoon garam masala powder 2 tablespoons kasoori methi 1 tablespoon turmeric powder 1 tablespoon coriander powder 1 tablespoon chopped coriander leaves Salt to taste 2 tablespoons Sundrop Heart Oil
1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies. 3. Heat Sundrop Heart Oil in a pan. Add whole garam masala and kadhipatta. Sauté until cardamoms starts to crackle. 4. Add chopped onions and cook until translucent and soft. Stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute. 5. Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4 cup of water. Cover the pan and cook on a low heat for ten minutes. 6. Serve hot.
	800 gms. chicken (whole) 1 cup yoghurt well beaten 1 teaspoon each of turmeric, garam masala and red chilli powders 2 green chillies made into a paste 1 tablespoon each of ginger, garlic pastes 4 cloves 1" piece cinnamon broken 10 almonds 1 teaspoon cumin seeds 2 teaspoons coriander seeds 2 large onions finely sliced 1 cup tomato puree 1 cup water Salt to taste Fresh cream (optional) and finely chopped coriander leaves for garnishing 2 tablespoons Sundrop Heart Oil
1. Make cuts on the chicken. Mix together half of the ginger-garlic paste and red chilli powder in a bowl. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken well and marinate in the refrigerator for at least an hour or two. 2. In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water. 3. Heat 1 tablespoon of Sundrop Heart Oil in a heavy-bottomed pan till hot, add the chicken and fry on medium level for about 2 minutes or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside. 4. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes. 5. Add the chicken, marinade, tomato puree, remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised. 6. Garnish with fresh cream (optional) and finely chopped coriander leaves. Tips 1. To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done. 2. Whole chicken cut into pieces can be used to make this dish if it is preferred.
	˝ teacup uncooked moong or masoor dal 1 chopped onion 1 teaspoon cumin seeds 1 teacup chopped spinach 2 teaspoons amchur powder 1 chopped tomato ˝ teaspoon turmeric powder Salt to taste 4 teaspoons Sundrop Heart Oil For paste 6 cloves of garlic 3 green chillies 1 small piece of ginger
1. Cook the dal in 3 teacups of water. 2. Heat Sundrop Heart Oil, add the cumin seeds and onion and cook for 2 minutes. 3. Add the cooked dal, spinach, amchur powder, tomato, turmeric powder, paste and salt, and boil for 5 minutes. 4. Serve hot.
	250 gms. gajar 100 gms. sugar 150 ml. milk 50 gms. mawa 25 gms. dry fruits and nuts 4 to 5 green cardamom 1 teaspoon deshi ghee 40 gms. Sundrop Heart Oil
1. Scrap, clean and grate the gajar. Grate the mawa, lightly roast and powder the green cardamoms. 2. Heat Sundrop Heart Oil, fry the dry fruits and nuts light golden brown and keep aside. In the same oil add the grated gajar and cook for a while. 3. Add milk and continue to cook till the milk has evaporated and oil has started separating. Add sugar and mix well to make sure the sugar is evenly mixed and dilutes fast. Add the mawa and the dry fruits. Sprinkle the cardamom powder. Put desi ghee and mix well. Remove from fire and serve hot. Back