Method :

• Step 1: Heat the oven to 200°C.
• Step 2: Mix flour and margarine in a bowl.
• Step 3: Add two spoonfuls of ice cold water and quickly knead into a dough.
• Step 4: If the dough feels too loose, store it in the fridge for 30 minutes. 
• Step 5: Press the dough into a pie plate (about 24 cm in diameter), and pierce it with a fork to prevent bubbles. 

Method :

• Step 1: Boil the new potatoes for 10-15 minutes and let them cool.
• Step 2: Chop the chives finely.
  
• Step 3: Mix mustard, honey, salt and white pepper in a bowl.
• Step 4: Add olive oil while stirring vigorously. 
• Step 5: All the ingredients should be at room temperature. 

Method :

• Step 1: Rinse the cabbage and peel the onion.
  
• Step 2:  Cut the chili lengthwise and remove the seeds.
  
• Step 3: Chop the cabbage, onion and chili finely (you can use a food processor if you have one).
  
• Step 4: Heat the oil in a deep frying pan or pot and sauté the cabbage, onion and chili for about 5 minutes, or until they are soft.

Method :

• Step 1: For this recipe you’ll need a potato press, scales and preferably a food processor.
• Step 2: Weigh the potatoes, then put them in a pot with water.
• Step 3: The water should only just cover the potatoes.
• Step 4: Bring to a boil, and let the potatoes cook until soft – about 10-15 minutes if they are new potatoes, otherwise 15-20 minutes.

Method :

• Step 1: Peel the cucumber and the apple and put in a blender.
• Step 2: Rinse the celery, divide in a couple of pieces and put in the blender (the leaves too!). 
• Step 3: Add water, lemon juice, agave syrup and ice cubes. 
• Step 4: Blend into a smooth drink.

Method :

• Step 1: Peel and chop the onion.
• Step 2: Rinse and take the cauliflower apart, into little bunches.
• Step 3: Rinse and slice the zucchini..
• Step 4: Mix the curry paste with a little warm oil, then sauté the vegetables and lime leaves with the oil and curry paste. 

Method :

• Step 1:Lightly roast the fenugreek seeds in a heavy bottomed iron skillet or wok. Crush to a powder with a mortar and pestle.

• Step 2:Heat the oil in a wok over a medium flame and put in the mustard seeds. When they pop lower the flame and add the asafoetida, turmeric powder, greenchilies and fenugreek in quick succession.

Method :

• Step 1: Chop the baby corn into small pieces.
• Step 2: Wash the potatoes and peel them. Cut them into medium-sized pieces.
• Step 3: Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
• Step 4: Cook this in a cooker for 15 minutes.
• Step 5: Peel the onions and chop them into tiny pieces.

Method :

• Step 1:Cook rice and set it aside to cool.
• Step 2: Heat oil in a kadai and fry spices and add onion ,salt,curry leaves, ginger and garlic paste for 2 to 3 mins till it turns goldenish pink.
• Step 3: Add cabbage and capsicum and cook for another 2 to 3 mins.

Method :

Step 1: Fry capsicum pieces in oil and keep it aside.

 Step 2: Fry coriander seeds, cashews and groundnuts separately, without adding oil.

Step 3: Make a paste of groundnuts and cashews separately.

Step 4: Grind onion, tomato, garlic, ginger, cumin seeds, the spices and coriander seeds into a smooth paste