Potato Bonda is an evening snack with your tea or coffee. Potato is the main ingredients used to make this snack along with other ingredients and spices.

Items required
350gm potatoes
Salt to taste
1/4 teaspoon turmeric powder
Juice of lemon
1 teaspoon mustard
2″ long piece ginger
4 green chillies
1/4 teaspoon asafoetida powder
A few curry leaves
A few coriander leaves
Cooking medium (oil)
375ml chenna dal flour
125ml rice flour
2 teaspoon chilli powder
A pinch of baking soda
Preparation method
1.Cook the potatoes, drain, peel and crumble them by hand into small piecesand keep aside.
2.Peel the ginger, chop fine and keep aside.
3.Chop the green chillies fine and keep aside.
4.chop the curry leaves and coriander leaves and keep aside.
5.Heat a little oil in a frying pan and add mustard; whenthe mustard crackles, add ginger (vide 2) and green chillies (vide 3) saute a little and add sauteed ingredients to the crumbled potatoes (vide 1).
6.Add also, asafoetida powder, curry leaves and coriander leaves, salt (to taste) , lemon juice (to taste) and turmeric powder to the crumbled potatoes; mix all the ingerdients together, roll into small balls and keep aside.
7.Mix together, channa dal flour, rice flour, salt (to taste), chilli powder, baking soda and a pinch of asafoetida powder; add a little water and prepare a thick batter.
8.Heat oil in a saucepan, dip the potato balls (vide 6) in the batter (vide 7) so that the former is uniformly covered with the batter and then cook to a reddish brown in oil as you would, in the case of Mysore Bonda.
9.Repeat the process in respect of the remaining potato balls and serve hot, with chutney.

This “Spiced brinjal rice” recipe is a delightful mish-mash of spices and rice with nutritive.If u cut the brinjals too fine, they will get mashed up and will lose their taste.

Items required
1 1/2 cup rice
Oil for frying and sprinkling
200gm onion, large
200gm brinjal, tender
3 teaspoon bangal gram dal(chenna dal)
6 red chillies
2 lemon
1 teaspoon poppy seeds
1/2 teaspoon anise seeds
4 cloves
4 cardamom
3cm length cinnamon
1 1/2 teaspoon mustard
6 green chillies
Salt to taste
1/4 teaspoon turmeric powder
15 curry leaves
Preparation method
1.Reduce the quantity of water used slightly and cook the rice to ensure that the rice does not become mushy and the grains remain separate.
2.Spread the cooked rice evenly on a large tray to let it cool; sprinkle a teaspoon of oil over it.
3.Peel the onions, chop them fine and keep aside.
4.Chop the brinjals fine and keep aside.
5.Soak the bengal gram dal (chenna dal) in a little water and keep aside.
6.Halve the red chillies and keep aside.
7.Squeeze the lemons into a sleve and collect the juice in a cup.
8.Heat oil in a frying pan and fry poppy seeds, anise seeds, cloves, cardamom and the cinnamon bit; grind into a fine powder and keep aside.
9.Drain the bengal gram (chenna) dal.
10.Heat oil in a frying pan and add mustard, halved chillies, bengal gram dal (vide 9) and saute until the water content in the dal evaporates; add the chopped onions (vide 3) ,chopped brinjals (vide 4) and a little salt and saute until the onion turns brown; now, add the lemon juice and turmeric powder, mix well and saute for a few more minutes and remove from fire.
11.Empty the contents of the frying pan into the tray with the rice, add the powdered poppy seeds etc. (vide 8), curry leaves and salt (to taste); mix well and serve.
Serve 4.

This recipe is one of the best recipies in fish or non-vegetarian recipies.It is very tasty recipe.

Item required
500 g white fish fillets
4 red chillies, finely chopped and seeds
removed
2 slices fresh ginger, grated
2 cloves garlic, crushed
1 onion, finely chopped
2 teaspoons fresh lemon or lime juice
1 teaspoon ground turmeric
1 teaspoon sugar
Preparation method
1 Lay fish fillets in a baking dish in a single layer.
2 Combine chillies, ginger, garlic, onion, lemon juice, turmeric and sugar.
3 Spread mixture over fish fillets, cover with foil. Bake in moderate oven for 30 minutes or until fish is tender.
SERVES 4

Item required
1/2 cup sugar
1 tablespoon (1 envelope) unflavored gelatin
1/4 teaspoon salt
1 cup water
3 eggs, separated
1 tablespoon grated lemon peel
3 to 4 tablespoons lemon juice
1/3 cup sugar
1 cup whipping cream, whipped, or 2 cups (41/2-oz. pkg.) frozen whipped topping, thawed

Setting: DEFROST
1.Prepare a 3 to 4-cup souffle dish by forming a collar of wax paper around top of dish that extends about 3 inches above dish. (Greasing inside upper edge of dish holds paper in place.)
2.In 4-cup glass measure, combine 1/2 cup sugar, gelatin, salt and water. Separate eggs, placing whites in small mixer bowl and adding yolks to gelatin mixture. Beat in yolks until well mixed.
3.MICROWAVE for 5 to 6 MINUTES, or until mixture just begins to boil, stirring occasionally during last half of cooking time. Stir in lemon peel and juice. Cool until mixture is thickened, but not set.
4.Beat egg whites until frothy. Beat in 1/3 cup sugar until mixture forms stiff peaks. Fold in lemon mixture and whipped cream.
5.Pour into prepared dish. Refrigerate 6 hours or until served. Remove wax paper before serving from souffle dish. Spoon into individual serving dishes and if desired, top with whipped cream.
5 to 6 Servings
TIP For a large group, double recipe and use a 7 to 8-cup souffle dish. MICROWAVE about 8 MINUTES.

Item required
5 cups (46-oz. can) apricot nectar 1 cup orange juice
4 cinnamon sticks
1/8 to 1/4 teaspoon whole cloves 1/4 teaspoon whole allspice
1 lemon, sliced, if desired

Setting: HIGH
1.    In 2-quart glass pitcher or bowl, combine all in-gredients except sliced lemon.
2.    MICROWAVE for 15 to 18 MINUTES or until hot. Stir and remove spices. Garnish with lemon slices. 7 (1 cup) Servings

TIPS Rum can be added to hot nectar. Fill cups 3/4 full with mulled nectar; add rum, according to taste, mixing well.
e For individual servings, place 1/2 cinnamon stick, 2 whole cloves, 2 whole allspice and 1 tablespoon orange juice in each mug. Fill with apricot nectar. Heat, using chart on page 42. Garnish with lemon