1/4 cup dal (green moong or yellow moong or black eye peas dal) soaked overnight 1/2 cup finely chopped onions 1/2 tsp. grated ginger 1/2 tsp. red chilli powder 1/2 tsp. cumin seed powder 3 tsp. ghee or oil few grains of aniseed crushed 1 tbsp gram flour 4 chappatis made ahead Semi roast rotis. Keep aside

Sprinkle 1/2 tsp. of salt on onions. Keep for 5 mins. Squeeze out water. Wash the soaked dal well. Do not discard skin if using green dal. Strain and add back. Its very nutritions. Drain dal well. Grind in a wet grinder till fine. Add as little water as possible or the roti will become difficult to handle. Add all ingredients except the rotis and beat well with hand to lighten. Place and pat a square of the dal mixture on the roti. Fold the empty coners of the roti on the dal square. Place on a greased warm griddle dal side down. Sprinkle 1/2 tsp. oil. Cook on low till it becomes light golden brown. Flip cook other side. Roast similarly. Cool cut in quarters. Pack.

Butter the slices of bread. Apply chutney on 3, sauce on 3. Place a slice, chutney side up on a board. Pile and arrange few slices each tomato, potato, cucumber, onion and cheese (paneer) over it. Top with sauced slice, sauce side down. Press down well. Serve either as it is. Or roast in a sandwich toaster and cool before packing.

Mix all ingredients. Add enough water to make batter. Spread a big spoonful thickly on a hot dosa or non-stick tawa. Sprinkle a tsp. oil over it. Flip over, roast other side. Cool, pack with ketchup if desired.

Heat butter, add vegetables, ginger, garlic and spinach. Stir for a minute. Add masala, salt and pepper. Sprinkle wheat flour and mix well. Cool. Do not roast the chappatis too crisp while making. Just semi-roast. Spread 1 tbsp. filling through the diameter of the chappati. Fold in ends where the filling touches the edge. Roll tightly. Place all 3 chappatis on a warm grinddle. Sprinkle the ghee. Roast one side golden on low flame. Invert with spatula. Roast other side crisp too. Cool. Pack into lunch box with some ketchup, jam or chutney.

Mix well all the ingredients except bread, butter and milk keep aside. Take milk in a plate. Dip a slice of bread in it for a second. Remove and place on the board. Spread some potato mixture in a layer on it. Warm griddle, grease with butter, lift bread carefully with spatula and place on griddle, potato side down. Roast on low till golden and crisp. Flip over roast bread side similarly cut into half triangles. Cool on mesh, before packing with sauce. If the griddle is big make 2-3 slice at a time.

3-4 tsp. of oil to shallow fry. If using spinach or other greens chop fine, wash and drain very well in colander. Mix all ingredients well except oil to shallow fry. And form a dough using moist hands. Do not make it too soft. Divide in 5-6 round balls. Roll into chappatis of 5" Diameter Shallow fry on hot grinddle. Sprinkling some oil on both sides. Cool on rack. Pack if desired with chutney or sauce.

Mix all ingredients in a bowl with enough water to make batter. It should, thinly coat back of a spoon. Pour the batter in a big spoonful on a warmed dosa tawa or non-stick tawa (griddle). Sprinkle some oil. Allow to become light brown, flip over and cook other side. Cool and pack. If desired with green chutney or sauce.

Vegetables should be minced very fine, in a electrical chopper. Grind spinach to a paste, adding chillies if desired. Mix all ingredients except oil for shallow frying and cheese Make a dough of the mixture (consistency like that of paratha) Roll into small parathas Heat the griddle and make parathas by shallow frying it Cook till even browned and golden on both sides. Garnish with grated paneer or cheese Serve hot with ketchup, chutney or jam, as desired.

Heat half butter in nonstick pan, add vegetables, stirfry till tender. Add salt to taste, sugar. Stir and cook till moisture evaporates. Butter slices of bread with remaining butter, keep aside. Spread pizza sauce over buttered breads Arrange overlapping slices of carrot, cucumber and potatoes. Use two slices of each vegetable over one bread. Garnish with grated cheese Grill in oven or over tawa for 3-4 minutes till bread is crisp and cheese melts. Serve hot.

Vegetables should be minced very fine, in a electrical chopper. Grind spinach to a paste, adding chillies if desired. Mix all ingredients except oil and cheese, and make a thick batter. Heat a heavy dosa tawa or griddle, and put a ladleful of batter in centre. Spread out like a pancake. Allow one side to brown a bit, flip sides, and drizzle a l/2 tsp. oil over it. Cook till even browned and golden on both sides. Garnish with grated paneer or cheese Serve hot with ketchup, chutney or jam, as desired. Note: One may change colours by using boiled beet paste, carrot paste, or even turmeric.

Wash and soak rice and dals for 3 hours. Grind to a smooth thick batter. Add soda and salt, keep aside overnight. Add grated vegetables, mix well. Cut banana leaf into 2"x 2" squares Grease each on of them. Place a ladleful of batter on one piece. Cover with another piece and press very lightly. Repeat with remaining batter. Place each leaf sandwich on a hot thick griddle, and cook for 2 minutes. Flip and cook other side. Remove as for steamed ones. To eat, peel of banana leaf sections, and eat soft panki. Serve hot with chutney or ketchup, as desired.