Method: Boil beetroot until tender. Cool and remove skins and cut beetroot into fine strips. Blanch chopped beans.

Peel orange and lemon finely with a peeler and cut rind into fine strips. Boil some water and drop orange and lemon rind into it. Peel orange segments and cut into halves. Save ¼ cup orange juice for dressing.

For serving, keep orange segments in centre. Arrange chopped beans around these and finally arrange beetroot strips. Top with walnuts and rind.

For dressing, mix orange and lemon juice. Add salad oil and honey to make ½ cup dressing. Add ginger juice to the dressing and mix well. Pour the dressing over salad and serve.

Penne 1 cup (200 g)

Cabbage ½ cup shredded

Carrot ½ cup julienned

Spring onions 4 chopped

Bean sprouts 1 cup

Butter 2 tsp

Milk 1 cup

Eggs 2

Roasted peanuts 2 tbsp

Soya sauce 1 tbsp

Vinegar 1 tbsp

Sugar 1½ tbsp

Method: Heat butter and dry the chopped spring onions. Add bean sprouts and fry lightly for two minutes. Add other vegetables and saute for two minutes. Keep aside.

Boil "penne" in plenty of water with salt and 1 tsp oil. Drain and run cold water over it.

Break the eggs into a greased pan. Put it on heat and slowly add the milk. Stir and add salt and pepper. Remove from heat when eggs become dry and crumbly.

Dressing: Boil 3/4 cup water and add 1 tsp crushed peanuts, soya sauce, vinegar, sugar, chilli powder and salt. Simmer for a few minutes till sugar melts.

For serving: Spread the boiled penne in a serving dish and top with sprouts and vegetables. Pour peanut sauce on top and mix well. Use scrambled egg for garnishing and decorate with lemon slices and crushed peanuts.

Raw papaya 1 (medium)

Cherry tomatoes 1 large

Capsicum 2

Beans 6-10

Roasted peanuts 1 cup

Jaggery 2 tbsp

Green chillies 4

Soya sauce 1 tbsp

Juice of 2 limes

Salt to taste

Method: Peel and grate raw papaya. Chop the tomatoes, remove the seeds of capsicum and cut into thin strips. Chop the beans finely. Crush the peanuts.

In a bowl put green chillies and pound these add beans, papaya and peanuts one by one and pound lightly after adoling each. Take care that the vegetables are just crushed and not beaten to a pulp. Put the mixture in a glass bowl. Add dressing made by mixing lime juice, salt, jaggery and soya sauce. Add tomatoes and mix well. Garnish with coriander and peanuts and serve.

Carrots 5 (shredded)

Celery 1 cup (thinly sliced

Spring onion ½ cup

Cabbage 1 cup (shredded)

Cooked chicken 1/3 cup

Raisins ¾

Mayonnaise 2 tbsp

Cream 2 tbsp

Lemon juice 1 tbsp

Salt and pepper to taste

Method: Wash the raisins. Combine carrots, cabbage and celery, spring onion and raisings in a bowl and mix well. Add cooked boneless chicken pieces.

Combine cream, mayonnaise, lemon juice, salt and pepper and blend well.

Add this to the vegetables and chicken. Mix thoroughly. Cover and refrigerate for at least 1 hour.

Variation: Instead of chicken, chopped sausages, ham or hard-boiled eggs can also be used.

Sesame seeds 2 tbsp

Salad oil ¼ cup

Lemon juice 1 tbsp

Honey 1 tbsp

Sour cream 1 cup

Curry powder 1 tsp

Salt and pepper

Method: Put sesame seeds in a frying pan and roast over medium heat till golden in colour. Mix oil, lemon juice, honey, sour cream and honey in a container and add roasted sesame seeds. Add salt and pepper. Refrigerate for an hour to allow flavours to blend. This dressing goes well with green salad.

Olive oil ¼ cup

White vinegar 1 tbsp

French mustard 2 tsp

Garlic 1 clove (chopped)

Sugar 1 tsp

salt

Combine all ingredients and mix thoroughly.