Ingredients:

2 cups yoyhurt, hung for 1 hour to drain excess water
4 bread slices, dipped in water, squeezed well
1 cup boiled, mashed potatoes
¼ cup chopped coriander leaves
4 tsp chopped mint leaves
1 tsp chopped mint leaves
1 tsp chaat masala powder
1 tsp red chilli powder
½ tsp coriander powder
½ tsp mango powder
Salt to taste
1 tsp Bengal gram flour
¼ cup grated cheese
2 tsp bread crumbs
Corn flour mixed dropping consistency
Bread crumbs for coating the kebabs
Oil for deep frying the kebabs
Preparation Method:
1. In a mixing bowl, combine the yoghurt, potatoes, bread, coriander leaves, mint leaves, spices, salt, Bengal gram flour, cheese and the bread crumbs.Adjust the seasoning if required.

2. Shape into small round balls. Dip these balls in the corn flour batter and then roll in bread crumbs.

3. Gently shake off excess bread crumbs and deep fry in hot oil till golden brown.

4. Drain the excess oil on absorbent paper and serve hot with coriander chutney

Try the ananaas is a different avatar!
Serves 10 Mini Pudding Cases

Ingredients:

2 cup milk
4 tsp sugar
2 rings of canned pineapple, chopped finely
1 tsp gelatin mixed with 4 tsp water, (ensure it is mixed in a double boiler)
4 drops pineapple essence
3 drops yellow food color
3 tsp pineapple squash
1 cup vanilla ice cream
2 pineapple sandesh

Garnish:
Rose petals
Chopped pineapple
Small cubes of pineapple sandesh
5 pineapple sandesh, cut in halves

Preparation Method:

1.    Boil the milk in a pan for about 15 minutes, stirring continuously.
2.    Add the sugar, 2 pieces of chopped sandesh and stir well.
3.    Remove from heat, and add the gelatin, chopped pineapple, yellow food color, pineapple essence, vanilla ice cream, pineapple squash and the cream, Mix well.
4.    Transfer the mixture to small pudding bowls and refrigerate.
5.    When the mixture is half-set, then press the sandesh pieces on it.
6.    Refrigerate again for 3 hours
7.    Serve chilled, garnished with chopped pistaxhios, rose petals, chopped Pineapple.