1 avocado, firm and ripe 1 capsicum, deseeded, sliced thinly 1 onion, sliced thinly 200 gms. String (chawai) beans, chopped 1” long pieces, steamed 1/2 cup coconut, scraped 1 flake garlic, crushed or grated salt to taste 1 tbsp. Olive oil For Dressing: 1 cup cream cheese 1/2cup thick coconut milk (refer recipe in index) 1 tbsp. Cold milk 1 tbsp. Tender lemon grass stems, finely chopped 1 tbsp. Lemon juice 1 tsp. Grated lemon rind 1/4cup roasted peanuts, coarsely pounded 1 small bunch mint leaves finely chopped 1 tsp. Sugar powdered pepper to taste salt to taste

Put all ingredients, except cheese, coconut milk and milk, in a wide mouth jar. Screw top, shake well, to blend flavours Beat cheese, coconut milk, milk, briefly in mixie, to mix. Add to other ingredients in jar. Mix well, keep aside To proceed: Slice avocado, thinly into 1” long slices. Heat large pan, add oil, warm.Add garlic, stir. Add all veggies, stir fry till crisp, remove from fire. Cool quickly in large plate, transfer to a wide salad bowl. Mix in coconut, salt, toss well. Pour dressing cream over salad, thickly and decoratively. Serve with steamed rice and curry, warm fresh breads, etc.

Wash potatoes under running water. Use a soft kitchen scrubber, to scrape off dirt. Do not peel, pat dry, keep aside. Steam corn till tender, keep aside. Bake potatoes in preheat oven, on wire rack. Bake at 200oC for 30 minutes or till cooked. Remove, cool a little, halve them carefully, horizontally. Scoop out inner flesh, keep half inch thick wall, all over. They should look like cups, when done. Cut a thin sliver off base to make them stand firmly. Mash the extracted potato coarsely, keep aside. Mix to together cream cheese, curds,onions, corn. Add chillies, garlic, salt, scooped potato. Spoon mixture into potato cases. Mix together coriander and grated cheese. Top potato cups with this mixture. Grill in hot oven at 200oC for 5-6 minutes or till cheese turn light golden. Arrange in serving plate, in which garnish veggies have been arranged, already. Accompany with sauce or prepared mustard dip.

Grate potato coarsely into a large mixing bowl. Add carrot, beans, cabbage, spring onions, keep aside. Beat cream cheese with mustard, salt, pepper. Add to vegetables, mix well, refrigerate till required. Place on slice of bread on work surface. Place quarter of mixture onto bread, spread evenly. Place another slice over mixture to form sandwich. Press gently, butter lightly on both outside slices. Place in a hot griller toaster, grill till crisp and golden. Cut into smaller triangles or as desired. Serve hot and crisp with potato wafers, ketchup and salad.

Melt butter in a pan, add onions, stir fry till transparent. Add broccoli, bottle gourd, stir fry further, till soft. Add half stock, simmer for 15 minutes, covered. Cool, add curds,blend in mixer till smooth, strain. Add remaining stock, heat again. Do not bring to a boil, stir in cream cheese till fully melted. Add salt and pepper to taste, garnish with mint leaves. Serve hot, with green chilli sauce and soup sticks.

For dressing: Mix ingredients for dough. Add enough water to make a soft pliable dough. Cover with lid, keep aside till required. For filling: Mix all ingredients for filling. If mixture is too soft, stir and cook in heavy pan. The mixture should be like a soft lump. Keep aside to cool. To proceed: Divide dough into 6 parts. Divide mixture into 6 parts. Divide cheese into 6 parts. Roll one portion of dough into 5” diameter chappati. Use dry wheat flour, for dusting, to help roll. Flatten on portion of filling into a pattie. Place cheese inside, fold over pattie, to cover cheese. Flatten, place in center of chappati. Fold over chappati, bringing edges together. Seal edges by gently pressing. Dust again, roll very carefully to 6”-7” diameter. Shallow fry on hot griddle or tawa. Drizzle fat on both sides, roasting to crisp golden brown. Serve halved, hot and crisp, with ketchup or chutney.