Keema Walay Naan

Mix all ingredients, except oil to deep fry, and semolina. If too soggy add some flour, if to dry add a few tsps water. Shape in croquettes. Roll in the semolina to coat. Heat oil in kadai. Let in the croquettes few at a time to fry on medium flame till golden brown. Serve hot with tamarind sauce, green chutney or ketchup.

Roast the pepper and cumin seeds together. Grind under stone or in grinder. Add to soup. Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds. Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder. Add a few cumin seeds. When they splutter add to rasam. Boil for 2 minutes.

Add all ingredients to the potatoes except oil and bread. Run the bread in a dry mixie to get fine bread crumbs. Keep aside. Mash the potato mixture well. If required add more salt or green chillies. If too soggy add 1-2 tsp cornflour. Mix bread crumbs with cornflour. Shape the mixture into patties of desired shape. Roll in the crumbs. Heat skillet, add some oil to shallow fry, place a few patties . When browned flip over to fry other

Mix all ingredients (of the gravy) for gravy and grind in a grinder. Keep aside. Squeeze water from the grated gourd. Add all other ingredients for Koftas, except oil. Make table tennis-ball sized rounds. Fry till golden.Used 2 tbsp of remaining oil in another kadai and heat. Add gravy and fry for 4-5 minutes till the oil separates. Add Koftas and bring to boil. Serve hot with chapattis or puris.

Boil 1 cup water, add jelly crystals and stir. Take off flame. Add 1 tsp sugar and stir. Add hot jelly to softened icecream. Beat in a bowl over tray of icecubes. Stir till thick -- like thick shake. Add curds and lemon juice and stir again. Pour into a transparent bowl.Fold in the cake cubes carefully. Set in fridge, when almost set grate chocolate and sprinkle on top. Decorate with cherries

Boil 1 cup water, add jelly crystals and stir. Take off flame. Add 1 tsp sugar and stir. Add hot jelly to softened icecream. Beat in a bowl over tray of icecubes. Stir till thick like thick shake. Add curds and lemon juice and stir again.Pour into a transparent bowl. Fold in the cake cubes carefully. Set in fridge, when almost set grate chocolate and sprinkle on top. Decorate with cherries.

Put water to boil in a deep vessel. Add kichidi, salt, soda, stir and cook. Cook till mixture is thick and gooey. Take off fire. Spread a thick sheet of plastic of a cloth sheet. Place the sheets in an open space under direct sunlight. Take ladlefull of mixture, spread into small thick circles. Repeat to use up all mixture. Dry in sun till brittle, flipping side when half dried. Store in airtight container. Deepfry in hot oil, as and when required. Serve as a tasty, crunchy snack.

Roast papads, or make them crisp by warming if already roasted. Crush to a coarse mixture, crushed cornflakes. Add chilli powder, cumin powder, mix. Add ghee, mix well till blended evenly. Serve as a snack or an accompaniment with dal and rice. Very good snack while traveling long distance.

Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Mix all ingredients of batter well, adding enough water. Batter should be thick enough to coat back of spoon.Heat oil for deep frying, in a frying pan. Dip one ball into batter at a time, and let into hot oil. Repeat few at a time, deepfry till light golden, and crisp. Drain, serve hot with chutney or sauce.

Mash leftover steamed or other cooked rice well. Warm it either in the cooker or microwave for ease before mashing. Add all other ingredients, except breadcrumbs, oil. Heat oil in a frying pan, while shaping croquettes from mixture. Roll each croquette in breadcrumbs, let into hot oil. Deep fry few at a time, till golden and crisp. Serve hot with ketchup, chutney, etc.