Saute green chilies, garlic, chopped onions, cabbage, and carrots. Mix lemon juice, vegetable stock, salt, coriander leaves, and corn flour-water mixture. Serve hot.

Saute urad dal, mustard seeds, curry leaves, asafoetida, dry-roasted semolina, onions, and salt. Blend coriander, sugar, chilies, cumin seeds, salt, and lemon for chutney. Serve together.

Saute peppercorns, cinnamon, cardamom, onions, and cloves. Add rice and saute again. Add hot water, salt, and pressure cook for some time. Add chopped coriander to the rice and serve.

Combine rice flour, plain flour, baking powder, eggs, green chilies, chopped coriander, spring onion, and corn kernels. Season with pepper and salt. Fry and serve hot.

Saute cumin seeds, mustard seeds, asafoetida, and green chilies in sesame oil. Roast gram flour and turmeric powder. Add coriander leaves, salt, and mashed boiled potatoes. Cook, and serve hot.