Ingredients:
1/2 cup – fresh crabmeat
1″ piece – ginger, sliced
1/2 cup – sliced onions
1/4 cup – cream
2 – egg whites
2 tsps – cornflour
salt and pepper to taste

1. Soak chick peas in water over night.
2. Wash the mushrooms well and soak in 1 cup of hot water.
3. Heat the oil in a pressure cooker. Fry garlic and onion till fragrant.
4. Add tomato and chick peas, drained from soaking water.
5. Pressure cook for 15 minutes.
6. When the pressure drops, open the cooker, cool the contents and blend till smooth.
7. Drain the mushrooms and add the water to the blended soup.
8. Discard the stalks and chop the caps of mushrooms finely and add them to the soup.
9. Heat thoroughly and serve garnished with shredded lettuce.

Serves: 4

Ingredients:
200 g – chick peas (kabuli chana)
3 cup – water/stock
� cup – onion, chopped
� cup – dried mushrooms
� cup – lettuce leaves, shredded
� cup – tomato, chopped
2 tbsp – olive oil
4 cloves – garlic, crushed
4 cloves – garlic
1 tsp – freshly ground black pepper or to taste
salt to taste

1. Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.
2. Add the chicken and stir fry for 5 mins. Cool a little.
3. Add the water and mushrooms.
4. Bring to the boil and simmer for 10 mins.
5. Add the lemon juice.
6. Cover, and cook gently for a further 10 mins.
7. Add the chillies, spring onions and ginger. Remove from the heat.
8. Sprinkle with coriander leaves before serving.
9. Ingredients:
   350 g – chicken breast, diced
   25 g – straw mushrooms, chopped
   2 – small green chillies, sliced in rings
   2 – spring onions, chopped
   2 tbsps – olive oil
   1 clove – garlic, chopped
   4 cups – water
   2 tbsps – lime juice
   1 pinch – ground gingerFor garnishing:
   coriander leaves

1. Very finely chop (either manually or in the electric chopper), the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together.

2. Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes.

3. Add 2 1/2 cups water and bring to a boil.

4. Meanwhile, mix cornflour in the remaining water and add to the boiling soup.

5. Stir continuously, till boil is resumed. Cook till the clarity returns.

6. Add the soyasauce, salt, sugar and crushed chilli.

7. Stir well. Serve piping hot with green chilli in vinegar and soyasauce.

   Making time: 15 minutes Makes: 3 servings Shelflife: Best fresh only

8. Ingredients:
   1/2 capsicum
   1 leaf cabbage
   1/4 tomato seeded finely chopped
   1 small onion
   1″ piece carrot peeled
   1 leaf spinach stem finely chopped
   1 floret cauliflower
   1 french bean
   3-4 leaves mint finely chopped
   3-4 leaves coriander finely chopped
   1/4″ ginger peeled
   1 pod garlic
   1/2 dried red chilli deseeded and crushed well
   1/2 tsp. soya sauce
   salt to taste
   1 tsp. oil
   1 tbsp. cornflour
   3 cups water or vegetable stock
   1/2 tsp. sugar