Method: Mix all the ingredients and form into tiny balls. Place in a baking pan and bake for 10 minutes. Remove from oven and shake them gently, so that the balls are moved from its original position. Return to oven and continue to bake for 5 minutes. Serve hot on tooth picks with grapes attached to the end.

Soup: A hearty and refreshing starter to any meal.

Yogurt & Ginger Soup

Ingredients for 6 persons:

3 cups yogurt

2 tomatoes, peeled, seeded, chopped

2 tablespoons flour

4 inch ginger root, peeled, crushed

4 cups water

1 tablespoon Himalaya Curry masala

1 tablespoon sugar. Salt to taste

2 table spoon vegetable oil

Coriander leaves, for garnish.

Method: Heat vegetable oil and sauté the ginger. Stir in the flour. Add 4 cups water. Cook for five minutes. Strain. Add to liquid, Himalaya curry masala, yogurt, tomatoes, sugar and salt to taste. Boil for 10 minutes. Serve garnished with coriander leaves.

RICE.

2 cups long grain rice or Basmati rice

1 tbsp butter

1 onion diced, 1 tomato diced

1 tbsp Himalaya Biryani masala

4 cups cold water, 1 tsp salt

Method: Rinse rice in plenty of water. Drain well. Fry onion in butter add tomato. When tender add four cups of water and rice, salt and Himalaya Gourmet Biryani masala. Bring to a boil. Reduce the heat to minimum and cook covered for 20 minutes. Fluff it just once during cooking. Turn off the heat and the rice will continue to cook in its own heat until serving time. Prepare rice 1/2 an hour before the guests arrive. Serve with Himalaya Sweet Lime Pickle.

Chicken curry

(Xacuti, a special goan curry) -8 servings.

Ingredients:

4 lbs chicken cut up in serving pieces.

2 large onions, sliced fine

1 tomato, wedged

3 table spoons Himalaya Gourmet Hot Bengal Curry

½ cup coconut milk

1/2 cup chicken stock

1-tablespoon vegetable oil

2 medium size potatoes, cut in squares.

2 tablespoon desiccated coconut, roast and powder.*

Salt to taste

Method: In a deep pan, fry onions until golden on high heat. Add chicken pieces and continue to brown. Add potatoes, tomatoes and salt to taste. When half cooked add Himalaya Hot Bengal Curry. Reduce the heat and simmer until done. Stir in coconut milk and roasted coconut. Serve with tomato/onion salad sprinkled with lemon juice and salt to taste. * Roast on stove top in a pan until golden.

Tomato Salad

3 tomatoes, sliced

1 onion, sliced

1/4 cup lemon juice

1 tablespoon green coriander leaves

1/2 teaspoon pepper

1 green chilly, minced (optional)

salt to taste.

Method: Slice onion and place in cold water. Drain well. Sprinkle with lemon juice. Place slices of tomato in a platter. Top with slices of onion. Sprinkle with coriander leaves, salt and black pepper. Serve.