2 cups small grain rice, washed soaked for 30 minutes 3 cups fresh curds 2 green chillies 2 stalks curry leaves 1 tbsp. coriander leaves chopped finely 4-5 cashewnuts, broken into quarters 1 tsp. skinned urad (black gram) dal 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 3-4 pinches asafetida powdered 2 bay leaves salt to taste 2 tbsp. oil 1 tbsp. ghee

Whip curds with an eggbeater, or hand whisk. Add 3 cups water, mix well, keep aside. Heat a heavy botttomed deep vessel. Add oil, heat, add seeds, allow to splutter. Add green chillies, slit vertically. Add bay leaves, dal,asafetida, cashew, brown lightly. Add drained rice, buttermilk, stir well. Keep stirring till mixture starts to boil. When boiling resumes, reduce heat, cover, allow to simmer. Stir frequently, till rice is overcooked or mushy. There should be not watery liquid left. Yet the mixture consistency should be that of a porridge. Take off fire, heat ghee in a small pan. Add ghee, heat, add seeds, allow to splutter. Add curry leaves, pour over rice mixture. Stir gently, pour into serving dish. Garnish with chopped coriander. Serve piping hot.

Chill cream well, add sugar. Beat evenly, till thick and smooth. Continue beating till mixture is light and fluffy. It should stand in soft peaks, to be done. Put in icing bag with a large star nozzle if desired. Refrigerate in chiller till required. Sprinkle sugar, essence and cinnamon on chopped fruit. Toss to coat all pieces well. Arrange pieces in a flat bottomed nonstick pan. Cover, and put on very low flame. Allow sugar to melt and gradually stew fruit to a light brown. Flip sides of all fruit to cook similarly again. Take off fire, allow to cool a little. Just before serving: Pour warm fruit, and a bit of its juices, into individual bowls. Choose at least one piece of each fruit. Make a thick swirl of whipped cream over fruit. Or simply spoon on dollops of cream over fruit. Garnish with a canned cherry and /or a strawberry sliced thinly. Sprinkle a few chocolate curls on top. Serve immediately, before cream starts to melt.

Chop green chillies finely either with knife or scissors. Discard seeds which have fallen out, or are in excess. Cut tamarind into very tiny pieces Heat oil in a heavy saucepan. Add crushed seeds, asafetida, turmeric, chillies. Stir for a moment, cover for 2 minutes, simmer on low. Add jaggery, lemon juice, salt, simmer further for a minute. Take off fire, cover and keep for 2 minutes. Serve as accompaniment with meals, esp. on sultry rainy days. Note: The milder you want the dish, discard more of the seeds. Grease hands with oil or ghee, before chopping chillies. This will keep the hands form burning.

Put vegetables except spring onions, in a pressure cooker. Add 5 cups water, butter, pressure cook for 2 whistles. Cool, remove, cool to room temperature. Blend to a smooth paste in an electric mixer. Add curds, blend again till smooth. Strain, put in a deep vessel. Heat again while stirring continuously. Add salt and pepper to taste. Do not bring to a boil. Serve hot garnished with chopped spring onions.

Sprinkle a little salt on chopped onion. Keep aside for five minutes. Sprinkle gram flour, coriander, omam leaves over onions. Add all other ingredients, except oil for frying. Mix gently with hand. Heat oil in a frying pan, allow to smoke lightly. Pour 1 tbsp. oil over batter. Mix again, drop small dumplings of dough into oil. Deep fry on med.-low heat till crisp and golden. Drain and place on absorbent kitchen paper, to remove excess oil. Serve hot with tamarind or green chutneys.