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flour and salt together. Add the water gradually and make a soft dough. Add the oil and knead for a while and keep aside for 30 minutes, covered with a damp muslin cloth. Apply a few drops of oil on your palm and knead the dough until it becomes smoot h and elastic. For the wontons Divide the dough into 25 equal portions. Roll out each portion into a 75 mm. (3") in diameter circle. Use as required. For the crispy noodles Divide the dough into 6 equal portions. Roll out each portion into a 150 mm. (6") diameter circle. Cut into strips 6 mm. (") thick and deep fry in hot oil until they are golden brown. Drain on absorbent paper and use as required. Tips Wonton wrappers are also available at many leading provision stores in frozen fo od section. A delightful preparation of crispy noodles served with vegetables and a tangy sa uce. This recipe is not an authentic chinese one, but an invention of chinese re staurateurs in western countries. One of the literal translations of this recipe means 'savoury mess'. Add your private note Preparation Time: 30 mins Cooking Time: 10 mins Makes 4 servings Show me for servings Ingredients 3/4 cup boiled noodles 1 1/2 cups crispy fried noodles 2 cups shredded cabbage 1/2 cup onions , sliced 1/2 cup bean sprouts 1/2 cup french beans , cut diagonal (parboiled) 1/2 cup carrot , sliced (parboiled) 1 tsp chilli sauce 1 tbsp oil salt to taste To Be Mixed Into A Sauce 1/4 cup brown vinegar 1/4 cup sugar 3/4 cup water 2 tbsp cornflour 1 tbsp soy sauce 4 tbsp tomato ketchup Method Combine all the ingredients for the sauce in a pan, mix well and bring to a boil . Cook until the sauce is thick. Keep aside.

Heat the oil in another pan and add the vegetables. Stir fry over a high flame f or 3 to 4 minutes. Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minute s. Add half of the fried noodles and mix well. Serve hot, topped with the remaining fried noodles. RECIPE SOURCE : Easy Chinese Cooking This soup is healthy without being heavy and is as enjoyable in summer as it is in winter. The steamed wontons just melt in the mouth to release the crunchy veg etable filling. The spinach adds to the colour and the nutrient value of the sou p. Add your private note Preparation Time: 20 mins. Cooking Time: 15 mins. Serves 4. Show me for servings Ingredients 8 steamed wontons 2 cups spinach, shredded 1 tbsp chopped celery 1 tbsp chopped garlic (lehsun) 1 tbsp chopped ginger (adrak) 1/4 cup chopped spring onions 1/4 cup chopped spring onion greens 4 cups Clear Vegetable Stock 1 tbsp oil salt to taste Method Heat the oil and add the celery, garlic, ginger, spring onion whites and saut for a few seconds. Add the stock and allow it to boil for a few minutes. Add the spinach, spring onion greens and salt and take off the flame. Place 2 steamed wontons in each of the four soup bowls and pour the boiling hot soup over them and serve immediately. Tips You can use pakchoi or lettuce leaves instead of the spinach. RECIPE SOURCE : Easy Chinese Cooking The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' mea ning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until fir m. After a short cooling period, the log is sliced into diagonal slices and bake d again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a d eliciously simple finish to the Italian fare. Add your private note Show me for Ingredients servings

1 cup plain flour (maida) 1/4 cup almond (badam) slivers 1/2 tsp baking soda 1 tsp vanilla essence 1/4 cup castor sugar or powdered sugar 1 tsp lemon rind 1/4 cup softened butter 1 1/2 tbsp cold milk Method Sift the flour and baking powder into a bowl. Add the vanilla essence, castor su gar and lemon rind. Rub the butter into the flour mixture till the mixture resembles bread crumbs. Add the cold milk and almonds. Gently knead it into a dough. Refrigerate for 15 to 20 minutes. Roll into a 12 mm. ( ") thick sheet. Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles. Place them on a baking tray and bake in a pre-heated oven at 160C (320F) for 20 to 25 minutes. Remove and cool on a wire rack. Serve with cappuccino. RECIPE SOURCE : Tarla Dalal's Latest Recipes