• potatoes boiled and mashed  5

• cheddar cheese 100 g grated

• butter 2 tbsp

• black pepper 1 tsp

• salt 1 tsp

• chopped fresh parsley (optional)

• eggs as required

• bread crumbs as required

• mix together potatoes, cheese, butter, salt and black pepper.

• make balls

• roll in beaten eggs then in bread crumbs and deep fry

• small cabbage 1 shredded

• carrots 2 shredded

• capsicum 1 chopped 

• chicken breast boiled and shredded  250 g

• mayonnaise  200 g

• salt to taste

• black pepper to taste

• Thoroughly mix all ingredients  and spread on sandwich bread and serve.
   

• Potatoes 4 or 5 (boiled and  mashed)

• Kasori methi 1 tbsp

• Sabit dhana 1 tsp

• Safed zeera 1 tsp

• Red chilli flakes to taste or 2 tsp

• Salt to taste or 1 tsp

• Green corriander 2 tbsp

• Chaat masala to taste

Batter

• Baisan 1 cup

• Haldi 1/2 tsp

• Salt to taste

• Red chilli  powder to taste

• Yellow food color a pinch

• Pinch of Zeera

• Mix the batter ingredients dip the balls in the batter and fry till golden in colour.

• cups,3(finely chopped chicken meat ,boiled  and shredded)

• cloves   3

• cups seasoned dry bread crumbs 1 1/2

• lightly beaten eggs 2-3

• cups sautéed chopped onion 2

• tablespoon chopped fresh parsley 1

• teaspoon salt 1

• teaspoon ground black pepper 1/2

• Boil chicken with sliced clove of garlic till cooked. Allow to cool.

• In a large bowl combine the chicken, bread crumbs, 2 eggs (whisked) and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg.

• Then add parsley, salt and pepper to taste, mix well and form into small patties round or long shape like kebabs) .

• Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

• cooking oil 2 tbl
• medium carrot (shredded) 1

• small cabbage (shredded) 1

• mushrooms, thinly sliced 100 g

• cooked chicken (shredded) 200 g

• pinch white pepper 1

• teaspoons caster sugar 1

• tablespoon light soy sauce 1

• teaspoon dark soy sauce 1

• tablespoons corn flour  3

• spring roll wrappers 30

• vegetable oil (for frying)

• Heat the 2 tbl oil in a pan. When hot, stir fry the carrot for 1 minute. Add the cabbage,mushroom,and chicken and fry for another few minute, stirring all of the time.

• Season with a little pepper, add the sugar and  soy sauces .

• Combine 1 tbl of the corn flour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.

• Combine remaining corn flour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with corn flour liquid to help it stick.

• Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal. Repeat with remaining wrappers and filling.

• Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

• 200 g cottage cheese

• 1-2 green chilies, chopped fine

• 1 bunch mint, chopped fine

• 1 teaspoon salt

• 1 teaspoon black pepper

• samosa sheets as required

• mix the first six ingredients well.

• lay 1-2 tsp of the mixture in one corner of rectangular samosa sheet, fold corner and make samosa.

•  use flour paste to seal (2 tsp flour + 2 tbsp water).

• deep fry till golden brown.

• serve with ketchup or your favourite chutney.

• 1/2 cup masoor dal
• 1\2 cup moong dal
• 1\2- 3\4 cup warm water
• 1 1\2 tsp. chilli powder
• 1tsp. salt
• 1 level tsp. baking powder  
• 1 large onion, peeled and finely chopped
• 1 tsp. cumin
• 1 tsp. coriander seeds, coarsely crushed
• 1\2 cup coriander leaves, chopped
• 2-3 green chillies, finely chopped
  oil for deep frying