Dum Aloo

Ingredients-250 gms. baby potatoes
2tbsp. onion paste
2tbsp. tomato puree
1 tsp. gingergarlic paste
1/4tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp. coriander powder
salt to taste
1 cup coriander leaves
oil for cooking
Method-Boil the baby potatoes
Peel the skin and deep fry it.
Heat oil in the pan add the onion paste when the paste turns brown add gingergarlic paste.
Then add the tomato puree.
When the bubble starts forming add salt spices
Add in the fried baby potatoes mix well add 1 cup of water
Cook for 2 min. garnish with coriander leaves.

Masoor- Doodhi

Ingredients-150 gms.whole masoor daal
50 gms. cut pcs. of doodhi(white guord)
1 onion
1 tomato
1 tsp.cumin seeeds
1/4tsp.turmeric powder
1/2tsp.red chilli powder
1/2tsp.coriander powder
salt to tase
2 tbsp. cooking oil
1cup coriander leaves
Method-Boil the Masoor daal and doodhi in the pressure cooker
Heat oil in the pan add cuminseeds
When the seeds start crackling add the cut pieces of onion
When the onion turn brown add tomatoes salt and spices
When the tomatoes are done add daal boil for 2min.
Garnish with coriander leaves

Arbi sabzi

Ingredients-250 gms.Arbi
1onion
1tomato
1/4 tsp. turmeric powder
1/2 tsp. red chillli powder
1/2 tsp. coriander powder
salt to taste
oil for cooking
1 cup coriander leaves
Method-Boil the Arbi in the pressure cooker
Remove the skin cut into round pcs.and deep fry it
Heat 2 tsp. oil in the pan add cut pcs. of onion
W hen the onions turn brown and tomatoes and spices salt.
Add fried pcs. of Arbi mix well it is a dry vegetable.

Urad-Moong bhajiya

Ingredients-100 gms. urad daal
100gms.Yellow moong daal
50 gms. cut pieces of onion
1 green chilli
1 cup coriander leaves
salt to taste
oil for cooking
Method-Soak the urad and moong daal for 3to4hrs.
Grind it to thick paste
Mix onion pcs.green chillipcs. coriander leaves add 1 tsp . of hot oil to this batter and mix well
Deep fry like bhajiyas

Royal Salaad

Ingredients-1cup mix vegetables(carrot,onion,radish,tomatoes capsicum)
1 cup mix sprouted beans
1 cup mix fruits
1 cup mixture of coriander,mint,spring onion leaves
1tsp. lemon juice
1tsp. chaat masala
Method-Mix all vegetables,sprouted beans,fruits
Mix lemon juice chaat masala
Garnish with coriander leaves,mint leaves and spring onion leaves

Tomato Garlic pulao

Ingredients-150 gms.Basmati Rice
1purried tomato
1tsp.ginger garlic paste
1tsp. cuminseed
salt to taste
2 tbsp. butter
1 cup mint leaves
Method-Heat butter in the pan add cuminseeds
When the cuminseeds start crackling add ginger garlic paste tomato puree.
when the bubble starts forming add the clean and washed rice mix well
Add 2 cups of water cook till rice is tender.
Garnish with mint leaves

Methi Bhajiya

Ingredients-100gms.Fresh Methi leaves
150 gms. gramflour
salt to taste
1 green chilli
A pinch of sugar
1tsp. curd
oil for cooking
Method- Wash cut the methi leaves in small pcs.
Make a batter of gramflour,salt curd sugar adding 1 tsp. hot oil to it.
Add methi leaves to it mix well.
Fry out bhajiyas.

Vegetable Pulao

Ingredients-100 gms. mix vegetable
150 gms.Basmati Rice
1tsp.cumin seeds
1tsp.whole masala(Black pepper,cardomom,cinamom bay leaves)
1onion
1tomato
1tsp. red chilli powder
1/4tsp.turmeric powder
1tsp. coriander powder
2tbsp. butter
salt to taste
1cup coriander leaves
Method--Heat butter in the pan add cuminseeds and whole masala
Add cut pcs. of onions when they turn brown add tomatoes
When the tomatoes are done add salt spices and mix vegetables
Add rice mix well add 3 cups of water and cook
Decorate with coriander leaves

Spinach Beetroot

Ingredients-250gms.spinach leaves
1 white beetroot
1 onion
1 tomato
1 tsp. ginger garlic paste
1/4tsp.turmeric powder
1tsp.red chilli powder
1tsp. coriander powder
salt to taste
2 tbsp. oil for cooking
! cup coriander and mint leaves
Method- Boil the white beet root and cut into pieces.
Cut wash the spinach
Heat oil in the pan add cut pieces of onions
When the onions turn brown add tomatoes salt spices.
When the tomatoes are done add spinach boiled beetroot pieces and mixture of coriander leaves and mint leaves.Cook till tender.
Enjoy with rice or roti

Mango lassi

Ingredients-1 cup Ripe mango pulp
2 tbsp. curd
2 tbsp. sugar
1 tsp. cardomom powder
1/2 cup cold milk
Method -Mix all the above ingredients
Blend it in the mixer
Decorate it with mango pieces

Chickoo Milk shake

Ingredients-3to4ripe chickooes
1 tbsp. sugar
1/4tsp.cardomom powder
1 big glass cold milk
Method-Peel cut remove the seeds of chickoo
Mix the cut pieces of chickoo with cold milk
Add sugar and cardomom powder
Blend it in the mixer

Rava Pancake

Ingredients-100gms.Rava
1cup buttermillk
salt to taste
oil for cooking
Method-Make a batter of rava salt butter
Let it remain whole night.
Apply little oil on the non stick pan and roll out pancakes.

Curried Turai

Ingredients-250gms.Turai
1t0mato
1tsp.cuminseed
salt to taste
1/4tsp.turmeric powder
1/2 tsp.red chilli powder
1 tsp. coriander powder
1tbsp. oil for cooking
1 cup coriander leaves
Method-Peel and cut turai into cubes
Heat oil in the pan add cumin seeds
Make puree of the tomato
When the cumin seeds start crackling add tomato puree salt spices .
When the bubble starts forming add cut pieces of turai coriander leaves mix well
Add 1 cup of water cook till turai is tender.
Eat with rice or roti

Cabbage bhajiya

Ingredients-1 cup shredded cabbage
100 gms. gramflour
1 green chilli
1 cup coriander leaves
salt to taste
oil for cooking
Method-Make a batter of gramflour adding water and 1tsp. warm oil
Add shredded cabbage chilli pcs.salt and coriander leaves.
Mix well fry out as bhajiya
Eat with chutney or tomato ketch up

Pasta

Ingredients-1cup pasta
2tbsp.salsa sauce

1tsp.oil for cooking
Method-Boil the pasta till tender
Heat oil in the pan add the salsa sauce
Drain the water from the boiled pasta mix Pasta with this sauce in the pan.
Enjoy it

Rajma Bhel

Ingredients-100 gms. boiled Rajma
1 00gms. mix. of bhel
100gms.mix.of cut pieces of onion,green chillies,coriander leaves
1tsp. chaat masala
Method-Boil the Rajma
Take a bowl put in the Rajma,mix. of bhel,cut pieces of onion,greenchilli,coriander leaves
Mix well sprinkle chaat masala.

Moong -Peas

Ingredients-100gms.yellow soaked moong daal
50gms. peas
1tomato
1tsp. cumin seeds
1/4tsp.turmeric powder
1/2 tsp. red chilli powder
salt to taste
oil for cooking
1 cup coriander leaves
Method-Heat oil in the pan add cumin seeds
When the cumin seeds start crackling add the cut pieces of tomatoes,salt, spices
When the tomatoes are done add the soaked moong daal and peas.
Cook till they are tender adding 1 cup of water
Decorate with coriander leaves

Cheese toast

Ingredients-2 slices of bread
1 slice of cheese
1 tbsp. cut pcs. of mix salad leaves
Method-Place one slice of bread on the frying pan.
when the slice gets warm place the slice of cheese on it and spread the mixture of salaad leaves on it.
Place the other slice of bread on it.
Toast it from both the sides till it turns brown.
Enjoy it with tomato ketchup.

Mix vegetable noodles

Ingredients-200gms. noodles
1cup mix vegetable(Carrot,peas,cabbage,capsicum)
1 bunch of spring onion
salt to taste
1/4tsp. turmeric powder
oil for cooking
Method-Boil the noodles adding a pinch of salt and turmeric powder.
Drain off the water and cut the noodles.
Heat oil in the pan and add cut pieces of spring onion
when the onions turn brown add the mix vegetable mix well and cook till the vegetables are tender.
Then add the boiled noodles ,salt as per taste and mix well.
Decorate with spring onion leaves.

Bitter guord fry

Ingredients-100 gms. bitter guord
salt to taste
2tbsp. chaat masala
oil for cooking
Method-Peel and cut the bitter guord pieces into round pcs.
Marinate it with salt and keep aside for two hrs.
Squeeze out the water and deep fry it .
Sprinkle chaat masala over it.

Zucchini rings

Ingredients-2to3 zucchini
salt to taste
1tsp. red chilli powder
1/4tsp. turmeric powder
1tbsp. coriander powder
1tsp. cuminseed powder
oil for cooking
1 cup coriander leaves
Method-Cut the zucchini in round pcs.
Marinate it with salt and spices.
Shallow fry them on non stick pan till tender
Decorate it with coriander leaves

Chai(Tea)

Ingredients-1cup water
1 cup milk
2tbsp. sugar
2tbsp.tea powder
1tbsp. ginger pieces
1cup mix. of green ginger leaves&mint leaves
Method-Boil 1 cup of water
Add ginger pcs. green leaves to the boiling water
Add sugar and milk boil it.
Add tea powder boil it switch off the gas cover it.
Strain it and drink it.

Bread sabzi

Ingredients-4to 5 breadslices
1 onion
1 tomato
1tsp.ginger-garlic paste
salt to taste
1tsp. red chilli powder
1tsp. coriander powder
1/4tsp.turmeric powder
2tbsp. oil for cooking
1 cup coriander leaves

Method-Remove the edges of bread and cut them into pieces.
Heat the oil in the pan add the cut pieces of onion
when the onions turn brown add ginger garlic paste tomatoes salt spices
when the tomatoes are done add the cut pieces of bread mix well.
Add 1 cup of water and cook for 5min.
Decorate with coriander leaves

Banana milk shake

Ingredients-1 ripe banana
1big glass cold milk
1 tsp. sugar
1/4 tsp. cardomom powder
Method-cut the banana into pieces
Add milk sugar cardomom powder
Blend everything in the mixer

Peas Poha

Ingredients-150 gms .thick poha
50 gms. peas
10nion
1 green chilli
2to3curry leaves
salt to taste
1tsp.cumin seeds
1/4tsp.turmeric powder
1 cup coriander leaves
2 tbsp. cooking oil
Method-soak the poha in water till tender then squeeze out of water.
Heat the oil in the pan add cumin seeds.
When the cuminseeds start crackling add the cut pieces of onion and peas
When the onion turn brown add curry leaves salt spices poha mix well and decorate with coriander leaves.

Mutter paneer

Ingredients-250 gms. peas
1oogms.paneer cubes
1 onion
1 tomato
1tsp. ginger garlic paste
1 tsp. red chilli powder
1 tsp.turmeric powder
1tsp.garam masala
salt to taste
2tbsp. oil for cooking
1 cup coriander leaves
Method-Heat oil in the pan saute the paneer cubes a bit and keep it aside.
Then add the onion paste to this heated oil.
When the onions turn brown add tomato puree salt spices .
When the tomatoes are done add peas and cook till tender adding 1 cup of water.
When peas are cooked add paneer cubes decorate with coriander leaves.

Baby corn bullets

Ingredients-100 gms. baby corn

2tbsp. gramflour

salt to taste

1/4 tsp. turmeric powder

1tsp. red chilli powder

1tsp. coriander powder

oil for cooking

Method-Cut the baby corn into half pcs.

Make a batter of gramflour salt spices

Dip the baby corn in this batter and deep fry it.

Potato chakli

Ingredients-1 big potato

salt

oil for cooking

Method-Grate the potato

Add salt to it

Apply oil on the non stick pan

Spread this grated potato on it like a pancake

cook from both the sides.

Jackfruit vegetable

Ingredients-250 gms. jackfruit

1 onion

1tomato

salt to taste

1/2 tsp. turmeric powder

1/2 tsp. red chilli powder

1/2 tsp.coriander powder

2tbsp. oil for cooking

Method-Remove the skin of the jack fruit and cut into cubes

Apply oil in the hand while cutting it.

Heat oil in the pan add cut pieces of onion

when the onions turn brown add cut pcs. of tomatoes salt spices.

When the tomatoes are done add jackfruit pcs. cook on a slow fire till tender.

Enjoy with rice or roti

Jackfruit fries

Ingredients-250 gms. jackfruit



1tbsp. chaat masala

oil for cooking

Method-Cut the jackfruit in long thin pieces.

Deep fry it.

sprinkle chaat masala over it and enjoy it.

Besan Roti

Ingredients-250 gms. gram flour

1tbsp. wheat flour

1 tbsp. carrom seeds

salt to taste

1/4 tsp. turmeric powder

1/4 tsp.red chilli powder

oil for cooking

Method-Mix well gramflour, wheat flour salt and spices adding 1tsp. oil.

Make a dough of it using lukewarm water.

Make small balls of it roll out in chappati and cook on tava.

carrot peas

Ingredients-100 gms. carrot

100 gms.peas

1 tomato

1tsp. cuminseed

salt to taste

1/4tsp.turmeric powder

1/4 tsp.red chilli powder

1/4tsp.coriander powder

2 tbsp. oil for cooking

1cup mint leaves

Method-Wash cut the carrots.

Heat oil in the pan add cumin seeds

When the seeds start crackling add the cut pcs. of tomatoes.

W hen the tomatoes are done add all the spices salt carrot peas.

Cook on a slow fire till tender .

Decorate with coriander leaves.

Curried chicken

Ingredients-5to6 leg pcs.
100gms. curd
1tsp.turmeric powder
1tsp.redchillipowder
1tsp.coriander powder
salt to taste
1 onion
1 tsp. ginger garlic paste
oil for cooking
Method-Wash clean the chicken
Marinate it with curd spices and salt for 3to4 hrs.
Heat 2 tbsp.oil in the pan add cut pcs. of onions
When the onions turn brown add ginger garlic paste
Then add the marinated chicken mix well adding 1 cup of water.
Cook on a slow fire till tender.

Chicken Fry

Ingredients-250 gms. boneless chicken
2tsp. corn clour
1tsp. soya sauce
1tsp.chilli sauce
1 raw egg
salt as per taste
Method-Wash and clean the chicken pcs.
Take a bowl put in the chicken pcs.add cornflour,s0ya sauce,chilli sauce saltand break open the raw egg.
Mix well and deep fry it.

Shrimp fry

Ingredients-250 gms.shrimp
1 raw egg
2tbsp. gram flour
salt to taste
1/4tsp.turmeric powder
1/2 tsp. red chilli powder
oil for cooking
Method-Clean wash the shrimps.
Make a batter of gramflour,salt, spices in a bowl.
Break open the raw egg in this batter and mix well.
Dip each shrimp in this batter and deep fry it.

Egg platter

Ingredients-4to5 boiled eggs
1 raw egg
1tsp. chaat masala
1 onion
1cup coriander leaves
oil for cooking
Method-Cut the boiled eggs into half pcs.
Break the raw egg in a bowl.
Sprinkle the white of eggs over the boiled egg pcs.
shallow fry these pieces.
Put them in a plate add chaat masala decorate them with cut pcs. of onions and coriander leaves.

Spinach egg omlette

Ingredients-100 gms. spinach leaves
2to 3raw eggs
salt to taste
1tbsp. oil
Method-Make a puree of the spinach leaves
Break the raw eggs into a bowl add salt spinach puree to it and mix well.
Heat oil on the non-stick pan spread out the egg spinach omlette on it cook from both the sides.

Egg Bhujri

Ingredients-3to 4 eggs
1 onion
1 tomato
1to 2 green chilies
salt to taste
1/4 tsp. turmeric powder
1 cup coriander leaves
2tbsp. oil for cooking
Method-Break the raw eggs into bowl .
Heat oil in the non stick pan add cut pieces of onions green chillies
When the onions turn brown add cut pcs. of tomatoes salt turmeric powder.

when the tomatoes are done add the raw broken eggs and mix well till the eggs are cooked.
Decorate with coriander leaves.

Methi paratha

Ingredients-1 bunch methi leaves
250 gms. wheat flour
salt to taste
1/4 tsp. turmeric powder
1 tbsp. curd
oil for cooking
Method-Wash cut the methi leaves.
Take wheat flour add methi leaves ,curd ,salt, turmeric powder knead it into dough.
Make small balls roll out into paratha cook on tava applying oil.
Enjoy with pickle.

Raw papaya vegetable

Ingredients-1 raw papaya
1tsp.mustard seeds
salt to taste
1/4tsp.turmeric powder
1 green chilli
1 cup coriander leaves
1 tbsp. oil for cooking
Method-Remove the skin of papaya and grate it.
Heat oil in the pan add mustard seeds.
when the mustard seeds start crackling add grated papaya cut pcs.of chilli salt and turmeric powder.
cook till tender decorate with coriander leaves.

Aloo-cucumber vegetable

Ingredients-100 gms.Aloo(Potato)
100gms. cucumber
1 onion
1 tomato
salt to taste
1/2 tsp.turmeric powder
1/2tsp.red chilli powder
1/2 tsp.coriander powder
1cup coriander leaves
2 tbsp. oil for cooking
Method-cut the aloo and cucumber into cubes.
Heat oil in the pan add cut pieces of onions.
when the onions turn brown add tomatoes salt spices.
when the tomatoes are done add cucumber potatoes mix well and cook on a slow fire till tender.
Eat with rice or roti.

Baby corn vegetable

Ingredients-1 packet babycorn
1 onion
1 tomato
salt as per taste
1/4tsp.turmeric powder
1/4 tsp.red chilli powder
1/4coriander powder
1 cup coriander leaves
2 tsbp. oil for cooking
Method-cut the babycorn into pieces
Heat oil in the pan and add cut pieces of onions.
When the onions turn brown add tomatoes,salt and spices.
When the tomatoes are done add baby corn pcs.and cook adding little water till it is tender.
Eat with rice or roti

Tomato chutney

Ingredients-100gms. red ripe tomatoes
1 onion
1tsp. cumin seeds
salt to taste
1/4tsp.turmeric powder
1/4tsp.redchilli powder
1/4tsp.coriander powder
1/4tsp. sugar
1tbsp.oil for co0king
Method-cut the tomatoes into small pcs.
Heat oil in the pan add cuminseeds .
When the cuminseeds start crackling add cut pcs. of onions and let them turn brown.
Add tomatoes salt sugar and all spices.cook till tomatoes are tender.
Eat with rice or roti

Potato fries

Ingredients-100gms. potatoes
salt to taste
oil for cooking
Method-Cut the potatoes into thin lengthwise pieces.
Boil these pieces for 10 min.adding little salt .
Immediately remove it from water and store it in plastic bags.
Keep them in the freezer Deep fry when needed.

Moong Bhajiya

Ingredients-100gms.yellow soaked moong daal
50gms.grated doodhi(White guord)
salt as per taste
oil for cooking
Method-Grind the soaked moong daal to thick paste.
Add grated doodhi salt and 1tsp. hot oil to it.
Deep fry like bhajiya.
Enjoy with chutney or sauce

Sweet potato chaat

Ingredients
100gms. sweet potato
1tsp. chaat masala
1 cup dilweed leaves

Method
Boil the sweet potatoes
Remove the skin and cut them into cubes
Add chaat masala
Decorate with dilweed leaves

Milk chapati

Ingredients-2cups wheat flour
Luke warm milk
salt to taste
1tsp. black pepper crushed into pcs.
1 tbsp. ghee
Method-Make a dough of the flour using milk instead of water.Add salt and pepper while kneading.
Make small balls of the dough and roll out in chappati.
cook on tava

Tadka Raita

Ingredients-1 cup sweet curd
salt to taste
1 green chilli
1cup mint leaves
2to 3 curry leaves
1tsp. cumin seeds
1tsp.mustard seeds
1tsp.oil for cooking

Method--Heat the oil in the pan add curry leaves cuminseeds mustard seeds when they start crackling remove from fire.
Then add curd cut pcs. of green chillies salt mix well.
Decorate with mint leaves

Jeera Fried Rice

Ingredients-1cup Basmati Rice
1tbsp.cuminseeds
salt to taste
2tbsp.salted butter
1cup coriander leaves


Method-cook the rice as usual
Heat the butter as usual add cuminseeds
when they start crackling add the cooked rice salt mix well
Decorate with coriander leaves

Fried Daal

Ingredients

• 100gms.tuvar daal
• 1 onion
• 1tomato
• 2to3cloves garlic
• 1tsp.cuminseeds
• 1tsp.turmeric powder
• 1tsp.coriander powder
• salt to taste
• Apinch of hing
• 1cup coriander leaves
• 2tbsp.cooking oil

Method-Boil the tuvar daal using 2 cups of water in the pressure cooker.

Heat oil in the pan add cuminseeds when they start crackling add cut pcs. of onions and let them turn brown.

Then add tomatoes spices salt.When the tomatoes are done add daal ,mix well.Decorate with coriander leaves.Eat with rice or roti

Chutney Tikki

Ingredients

• 8to10 boiled potatoes


• 1 onion


• 2 to 3 green chillies


• 1 small cup coriander leaves


• salt to taste


• 1 tbsp. gram flour


• oil for cooking

Method

1. Boil the potatoes and mash it.


2. Make chutney of green chillies,corianderleaves,onion.


3. MIx the chutney with the mashed potatoes.


4. Add salt gramflour mix well.


5. Form round balls flatten them and shallow fry them on frying pan using little oil.


6. Enjoy with tomato ketchup .


7. It is a good starter

One More ...

ONE MORE …
By Mrs. Jyotsna Subhash Solanki

It was the break of dawn. The sun was rising. I saw huge flock of birds across the golden sky. They carved out a large black zig-zag curve. It showcased a message that we should be united like them. Birds don’t like to live alone. They are social and so is man.

Sociability is one of the factors that lead to unity. Being sociable makes you feel safer and better. It brings you close to the society. People are like books to be observed, read and accepted. They support you in good and bad times. A person by oneself is a lonely person. Sociability pulls you out of grief and sorrow. It makes you happy, healthy & wise.

Mr. Sonu is a good sociable man. He is gifted with skills to attract people. He believes laughter is a good medicine for health. His loud monstrous laughter draws his neighbours to him who jovially remark, “Please laugh softly, we get disturbed.”

In addition to his roaring laughter Sonu also sneezes loudly like a gorilla. The children surround him and say, “Uncle, sneeze quietly, we get scared.”

He also sleeps soundly. His thunderous snoring awakens the dogs in the vicinity and makes them bark furiously. However he is still considered to be a good sociable man, always surrounded by people.

Going by his nature he is very fond of throwing parties. It was his ‘50th Birthday’ that fell on a Sunday, truly a golden opportunity to invite everyone for lunch. He called his friends and chatted with them on phone, leaving the speaker phone on. The whole house echoed with the words from the speaker at the other end of phone. “O.K”, “Surely”, “Good”, “Very Good”. One of his friends, Chingi asked him loudly, “Can I bring one more person to your party?” He agreed.

On his birthday his wife, Jasu and his two children, Monu and Minni were delighted. They happily and dutifully decorated the house. The curtains, the cushions, the carpets, the upholsteries, the bed-sheets all reflected golden colour! The marigold flowers at the entrance added to the beauty. All the house members were also dressed in golden silk and satin clothes. Ah! Gold, gold everywhere!

The dining table was decorated with a variety of crockery. The long glasses, round glasses, oval shaped trays, square trays, blue flower vase with real flowers, yellow flower vase with artificial flowers, hand shaped ashtrays, rectangular ashtrays. All these were gifts Sonu had received in his previous birthdays and other celebrations.

Gradually visitors started pouring in. They were heartily greeted by Sonu & family. Guests were dressed up in western outfits, traditional Indian outfits, sarees and Punjabi suits. Women wore glittering jewellery. The rainbow colors of some dresses were really eye soothing. The entrance of the door was lined up with Reebok shoes, Nike shoes, Kolhapuri chappals and other expensive footwear, which were costlier than their clothes.

Sonu the ‘birthday boy’ believes in maxims like ‘eat today, diet from tomorrow’ and ‘don’t worry, be happy’. He opened the champagne bottle. People started clapping hands and wishing him “Happy Birthday!”

As the party progressed, the drinks flowed graciously. The guests praised the benefits of vodka, beer and whisky. It seemed most of his guests knew each other well. The photographers started clicking colourful memories. It was an enjoyable atmosphere. Everyone was in a very good mood. Some of his guests were:

Mr. Trigoon: A well know, hardworking and likeable mathematics professor. He personified that teachers should maintain a good public image and set an example to be followed by all.

Mr. Banku: A General Manager at State Bank of India playing an important role in the society in an important designation. He appreciated Sonu for bringing so many people together. He opined that birthday brings many people together. It means a dawn of a new year bringing with it new hopes and prosperity.

Mrs. Champee: A National champion in volley ball. Being a sportswoman she kept her family healthy.

Mr. Sigru: A well-mannered man who was addicted to smoking. He slipped in to the balcony to smoke to avoid discomforting others.

Mr. Fakir: A thin and lanky henpecked fellow who loved drinking. A sip made him terribly happy. He soon started uttering illegible words and giving people unrealistic hopes. Under such conditions a person becomes ‘fekuchand’ and people will avoid him.
Mr. Pahadi - A tall and fair Punjabi who lived to eat. He is dead against all dieting and slimming programs. He encourages weight gaining. He says, “It’s better to die on a full stomach then on an empty one.”

Mr. Chingu & Mrs. Chingi - A Gujarati couple who had inherited lots of money from their ancestors. They were a perfect match for each other. Their primary objective was to save their money.

Mrs. Aarti - A fine artist, had brought a decorated thali (plate) containing fifty decorated diyas (candles). The diyas were lighted up. An excellent art work it was! It lightened up everyone’s mood. An artist can reach everybody’s heart to excite, influence and impress everyone.

The party progressed. The house was full with the fragrance of flowers, perfumes, chocolates, whiskey, fresh lime-soda, cold drinks, etc. Although it was a small get-together, there was lots of enjoyment. Everyone was laughing, joking and cheering. The servants were running hither thither to serve the guests.

Mr. Pahadi smiled broadly proportional to his body and started talking with the plump couple Chingu & Chingi.

Pahadi: Gujaratis are stingy