Preparation method
1 Mix the rice flour with the plain flour.
2 Add chilli, yoghurt, ghee and enough water to make a thick batter. Cover and stand at least 8 hours or overnight, at room temperature.
3 Spread heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until lightly browned, remove. Repeat with remaining mixture.
MAKES 15 To 20

Preparation method
1 Sift flour into a bowl.
2 Add onion, coriander and capsicum, mix well.
3 Add as much ice-cold water as required to make a soft dough.
4 Divide up into walnut sized balls. Flatten and roll out thinly.
5 Heat a frying pan, brush it with oil and fry the chapatis (they should be like thick pancakes) on both sides until brown.
MAKES 6 To 8

Microwave, using chart on page 42. Add 1 jigger (11/2 table-spoons) rum and top with 1 teaspoon butter or margarine.

Ingredients:

- 3 medium apples, peeled, cored, and chopped (3 cups)
- ¼ cup water
- 3 tablespoons packed brown sugar
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 1 ½ cups finely chopped fully cooked ham
- 1 8 ¾ -ounce can cream –style corn
- 1 8 –ounce package corn muffin mix
- 1 beaten egg

Preparation Method:

In a 1 ½ -quart casserole combine apples, water, brown sugar, lemon juice, and cinnamon; micro-cook, covered, till apples are very soft, 6 to 7 minutes, stirring once or twice. Mash apples slightly, if desired. Cover; set aside.

Combine ham, corn, dry muffin mix, and egg; mix well. Place a small juice glass upright in center or greased 8×1 ½ -inch round baking dish; spread corn batter around glass. Micro-cook, uncovered, till wooden pick inserted halfway between center and edge comes out almost clean, about 9 minutes, giving dish a quarter turn every 3minutes. Let stand a few minutes; remove juice glass. Cut into wedges; serve topped with applesauce or warmed maple-flavored syrup, if desired. Serves 6.

Ingredients:

- 3 cup water
- 1 ½ cups quick-cooking rolled oats
- ½ teaspoon salt
- 1 8 ¾ -ounce can peach slices
- 2 tablespoons cornstarch
- 1/8 teaspoon ground cinnamon
- Dash salt
- ½ cup orange juice

Preparation Method:

In a 2-quart casserole stir together the water, quick-cooking rolled oats, and ½ teaspoon salt. Micro-cook, uncovered, till cereal mixture boils, about 5 minutes, stirring twice. Remove cereal from oven and cover to keep hot while preparing the fruit sauce.

To prepare fruit sauce, drain peach slices, reserving syrup. Chop sliced peaches; set aside. In a 4-cup glass measure combine the packed brown sugar, cornstarch, ground cinnamon, and dash salt. Stir in orange juice and reserved peach syrup. Micro-cook, uncovered, till mixture is heated through, about 2 minutes. Micro-cook 3 minutes longer, stirring sauce after each minute. Stir in chopped peaches. To serve, spoon hot oatmeal into cereal bowls; pass warm sauce for spooning over cereal. Makes 4 or 5 servings

Ingredients:

- 3 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- Dash pepper
- 1 ¼ cups milk
- 1 3-ounce package sliced smoked beef, snipped (1 cup)
- 1 tablespoon butter or margarine
- 4 eggs
- 1 tablespoon milk
- Dash salt
- Dash pepper
- 4 large rusks, buttered (each about 4 inches in diameter)

Preparation Method:

In a 2-cup glass measure micro-melt the 3 tablespoons butter or margarine 35 to 40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1 ¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook till thickened and bubbly, 2 to 3 minutes more, stirring sauce every 30 seconds to remove all lumps. Stir in snipped smoked beef; cover surface of sauce and set aside.

In a 9-inch glass pie plate micro-melt the 1 tablespoon butter or margarine 30 t 40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with the milted butter. Micro-cook, covered, till eggs are slightly softer than desired for scrambled eggs, 2 ½ to 3 minutes, stirring through entire mixture every 30 seconds.

Arrange buttered rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, till heated through, 1 to 1 ¼ minutes for four servings. Serve immediately. Makes 4 servings.

Ingredients:

- 1 8 ¾ -ounce can unpeeled apricot halves
- ¼ cup water
- 4 whole cloves
- 4 inches stick cinnamon
- 2 oranges, peeled and sectioned
- 1 cup sliced fresh strawberries
- Fresh mint sprigs

Preparation method:

Drain apricot halves, reserving syrup; cut up apricots. In a 1-quart casserole combine reserved apricot syrup, water, whole cloves, and stick cinnamon. Micro-cook, covered, for 3 minutes; mixture will boil. Stir in apricots; micro-cook, covered, 2 minutes more. Let stand, covered, at room temperature 20 to 30 minutes; or, chill, if desired.

Remove cloves and stick cinnamon and discard. Stir in orange sections and strawberries. Spoon fruit mixture into sherbets; garnish with mint sprigs and a whole sliced strawberry, if desired. Makes 4 servings.