INDIAN; Banana Chips

Ingredients:

* oil for deep frying
* 1/4 tsp turmeric powder
* salt according to taste
* 5-6 raw bananas

Directions:

Take off and put bananas in plenty of salted iced water.Slice bananas with a chip slicer into water,
mix in in turmeric.Keep for 10 minutes, remove out water fully.Spread out on a kitchen
cloth to take off moisture.Heat up oil in a wok till smoky.Fry banana slices in one-layer
batches for a minute or two or until crisp.Lift chips out with slotted spoon and remove on paper towels.
Sprinkle with salt before serving.

INDIAN; Aloo Mewawale

Ingredients:

* 1 cup oil
* 1 tblsp ginger-garlic paste
* salt to taste
* 12 medium potatoes, peeled
* 1 tsp cumin seeds
* 1/2 cup coriander leaves, cut
* 4 tbsps. cream
* 1 tblsp chilli powder
* 1 tblsp sugar
* 1 tsp garam masala
* 1/2 cup mixed almonds and pistachios, coarsely ground
* 3 tomatoes pureed
* 4 onions, chopped, ground
* 1 tsp turmeric powder

Directions:

Bore a hole into each potato.Stuff with nuts mixed with salt and a few coriander leaves.Close with potato piecesHeat up oil and fry 2 or 3 potatoes at a time till browned.Remove and reserve.In the same oil, put in cumin seeds.When they pop, mix in onion paste and fry till brown.Then mix in powdered spices, tomato and ginger-garlic paste.Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

INDIAN; kele ki barfi

Ingredients:

* 4 large ripe banana (pake kele)
* 1 1/2 cup milk (doodh)
* 2 cup sugar
* 2 tblsp clarified butter (ghee)
* 75 gm coconut (nariyal)
* 1/2 cup crushed walnut (akhrot)

Directions:

Peel banana and mash them.Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.Now add sugar, grated coconut
and walnut and stir.Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.

INDIAN; kaddu ka raita

Ingredients:

* 1/2 cup pumpkin (kashiphal)
* 2 cup curd (dahi)
* 1/4 tsp salt (namak)
* 1/4 tsp rock salt (kala namak)
* 1/2 tsp mustard (raai) powder
* 1/2 tsp cumin powder (jeera)

Directions:

Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.When water dries remove it from the gas
and let it cool.Beat curd and mix all the ingredients along with kaddu (pumpkin).Serve it chilled.

INDIAN; Malaiwale kofte

Ingerdients:

* 1/4 cup mixed nuts, coarsely ground
* 5 green chillies, cut finely oil as needed
* 1/2 cup grated coconut
* 5 potatoes, boiled, peeled, mashed salt and sugar
* 1/2 cup coriander leaves, cut
* 1 cup fine breadcrumbs
For the gravy:
* 1 tsp garam masala powder
* 1 cup cream
* 3 tomatoes pureed
* Salt to taste
* 1 tbsp chilli powder
* 1 tsp cumin seeds
* 1 tbsp sugar
* 3 cup curd
* 1 tsp turmeric powder


Directions:

Make lemon-sized balls out of the mashed potatoes.If the potato mash is soft, mix in bread slices
dipped in water (squeeze out all water) to the mash and knead well.Prepare stuffing by mixing coconut,
dry nuts, chillies, coriander leaves, salt and sugar to taste.Flatten each potato ball,
put in a small quantity of this stuffing and fold around.Roll each ball in breadcrumbs.When all koftas are
ready, deep fry them carefully in hot oil.Remove and reserve.Heat up 4 tbsps.Oil in a fresh pan,
mix in cumin seeds, powdered spices, then tomato puree and curd.Fry till blended.Mix in sugar, salt,
cream and simmer.Drop in the koftas and serve decorated with a little cream and coriander leaves.

INDIAN; singhade ka halwa

Ingredients:



* 500 gm hare singhade (fresh water caltrop)
* 125 gm sugar
* 100 gm thickened milk (mawa)
* 1 tbsp clarified butter (ghee)
* 1 cup milk (doodh)
* 1/4 tsp cardamom powder (elaichi)
* 5-6 cashew nut (kaju)
* 5-6 almond (badam)
* few drops of yellow colour (peela rang)

Directions:


Peel singhade and grate them.Fry singhade in a pan with ghee.Grate thickened milk and add to the
above until it becomes light brown.Boil milk, sugar and 1 cup milk in a container.Add thickened milk
and stir continuously until it thickens.Then add 2-3 drops of colour and remove it from the flame.
Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

INDIAN; kache kele ki chaat

Ingredients:

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

Directions:

Peel banana and cut fine slices of it like that of chips.Dip them in cold water for at least 30 minutes.
Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.Now mix
chilly and meethi chutney with the chips well and place them in a serving dish.Garnish with coriander and sev.
Sprinkle some chat masala on the top and serve.

INDIAN;KUTTU KI PURI

Ingredients:


* 2 cup kuttu ka atta
* 4 potato (alu)
* 1/2 tsp salt (namak)
* 1/2 tsp black pepper powder (kali mirch)
* clarified butter (ghee) for frying


Directions:

Boil and mash potato.Now mix salt, atta, kali mirch and aalu and knead into dough.
Make small balls of the dough and roll each into small puris.Heat ghee in a pan.Fry each puri in ghee.
When cooked on one side turn it and cook on the other side also until it turns light brown.
Serve them hot.