QUES: I have had aubergines in Continental hotels in various preparations, and have come to like them. I know that the Indian baigan is a hit at home; but I would like to try this vegetable in some different recipe. What would you suggest?
- Rajni Sharma, Lucknow.

ANS: The aubergine or baigan lends itself to limited cuisines, but when it does, you can be sure the recipe will be a hit. There is a recipe here called Khatha-Meetha Baigan that sounds like a Chinjabi (Chinese-Punjabi!) recipe for the somewhat exotic veggie. Yes, it's sweet and sour. You may try it out and see what it turns out to be like.

Stir-fried Broad Rice Noodles

QUES: What are Thai broad rice noodles? How does one cook them?
- Ellen D'Souza, Goa.

ANS: Broad rice noodles are pre-cooked, glossy white and about 3/4 of an inch wide. They are a favourite stir-fry staple of street vendors in Bangkok since they only need to be seasoned and thoroughly heated. You can try this recipe using these noodles with red onions, carrots and cabbage. The noodles are freely available in Indian stores.

Seasoning:
2 cloves garlic, minced
2 fresh red chillies, minced
2 tsp red wine, or whisky
4 to 6 tsp fish sauce
1 to 2 tbsp sweet soy sauce

Ingredients:
3 to 4 tbsp vegetable oil
1 1/2 to 2 cups juliennes of sweet peppers,
assorted colours
500 gm fresh broad rice noodles, loosened
1 cup fresh bean sprouts, trimmed

Garnish:
Coarsely chopped green onion and fresh coriander tossed with finely sliced red chillies. (You'll need at least 1/2 cup of this mixture).

Procedure:
Prepare all ingredients and have them at hand. Preheat a wok or a large, heavy frying pan over high heat. Add oil. As soon as the oil is hot, add the garlic and chillies. Stir once or twice, then add the peppers. Continue to stir-fry for a few minutes while sprinkling the wine and some

Seviyon ki Biryani

QUES: I loved the Seviyon ki Biryani that I had the opportunity to taste at a dawaat in Hyderabad. The use of vermicelli made it very unique and it looked appetising too. I'm told there aren't too many restaurants that make this form of biryani. I want to make it at home. Could you source the recipe for me?
-Sabina Khan, Bombay

ANS: It takes a very brave cook, or an experienced khansama, to attempt a Seviyon ki Biryani. This dish is practically unheard of outside the aristocratic families of Hyderabad, and, yes, it's not available off the menu in any restaurant. But there is a recipe for it that comes, incredibly, out of the former Hyderabad Nizam's cook book. Here it is:

Ingredients:
250 gm vermicelli
1/2 kg mutton, cut into medium pieces
3 medium onions, finely sliced
3/4 tsp ginger paste
3/4 tsp garlic paste
6 green chillies, ground
1/4 tsp turmeric powder
1 tsp red chilli powder
1 small bunch of fresh green coriander, chopped
1 small bunch of mint, chopped
1/2 cup yoghurt, whisked
milk of one coconut
juice of 1-2 lemons
1 half-inch piece of cinnamon stick
4 cardamoms
4 cloves
1/2 tsp peppercorns
1/2 tsp caraway seeds
1/3 cup oil
1/3 cup ghee
salt to taste

Procedure:
Heat one tablespoon of oil/ghee. Stir fry the vermicelli for about 4-5 minutes on medium fire, till golden brown. Set aside.

Grate coconut. Mix 1 1/2 cups of warm water. Squeeze to get coconut milk. Discard the residue and set aside.

Heat the mixed oil and ghee in a heavy-based pan. Add the onions and fry till golden brown. Add ginger and garlic and the green chillies. After a minute or two, add salt, turmeric, red chilli powder and a little of the chopped coriander and mint. Immediately thereafter, add the meat and fry a little. Then add yoghurt and fry till the liquid somewhat dries up. Add just enough water required for the meat to get cooked and cook till the meat is tender.

At this stage, add the coconut milk to the meat. Do not allow to bring to a boil. Add the vermicelli. Mix gently. Sprinkle the remaining coriander and mint and the ground spices. Also squeeze the juice of lemon evenly on top. Cover and cook over medium-slow heat till the steam forms and the vermicelli is cooked. Take care to see that strands of vermicelli stay apart and do not get mushy. Serve hot.

Toll House Cookies

QUES: I want to try out some home-made cookies for my daughter�s birthday. Could you give me a good recipe for it?
� Annie D�Mello, Goa.

ANS: Sure, here�s the recipe for Toll House Cookies. These are all-time American favourites, which I am sure your daughter will love.

Ingredients:
125 gm butter
45 gm vanilla caster sugar
90 gm dark brown sugar
1 egg
1 tsp vanilla extract
125 gm plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
125 gm plain chocolate,
chopped into pea-sized pieces
60 gm walnuts, chopped

Procedure
Cream the butter, beat in the two sugars and mix until the consistency is light and fluffy. Lightly mix the egg and vanilla and gradually beat them into the creamed ingredients.

Sift the flour, bicarbonate of soda and salt together and fold into the mixture. Stir in the choppedchocolate and nuts.

Spoon heaped teaspoons of the mixture on to the prepared baking sheets, spaced well apart to give the cookies room to spread

Bake the cookies in batches in the preheated oven for 10-12 minutes, until lightly browned. Transfer to a wire rack to cool.

Grilled Chicken

QUES: What's the easiest way to grill chicken at home?
- Devdas Nair. Kozhikode

ANS: This recipe should be it.

Ingredients:
1 kg chicken pieces
The marinade:
1/2 cup soy sauce
2 tbsps lemon juice
2 tbsps honey
1 tbsp sesame oil
3 small, fresh chillies
2 tbsps finely chopped coriander

Procedure:
Combine the soy sauce, lemon juice, honey, sesame oil, chilli and coriander in a large bowl and mix well. Add the chicken pieces, turning them to coat them. Marinate the chicken, covered, in the refrigerator for 1 1/2 hours. Remove the chicken pieces from the marinade and place them on a barbecue. Cook with lid on for 45-50 minutes. Serve with extra soy sauce and chopped chilli and coria