This “kulabi kebabs” is a cocktail kebebs with a sumptous filling.It is so tasty and it is an appetizers and snacks catagory.So all of them like this dish very much.

Items required
8 medium size potatoes,boiled,mashed
1 medium size carrot,grated
2 green chillies, finely chopped
1 teaspoon finely chopped ginger
1 onion, finely chopped
3 teaspoon chopped coriander leaves
Salt to taste
1 teaspoon chaat masala
1 teaspoon each of coriander powder,
mango powder, red chilli powder
Juice of half lemon
1 cup pomegranate seeds
A drop of red food color
Corn flour mixed with water to make
a batter of dropping consistency
Breadcrumbs for coating
Oil for deep frying
Preparation method
1.In a mixing bowl combine the potatoes, carrots, green chilli, ginger onion, coriander leaves, salt, spices, lemon juice, pomegranate seeds and the red food color. Mix well.
2.Adjust the seasoning if required after tasting.
3.Shape the mixture into cylindrical cutlets and keep aside.
4.Heat the oil for frying;dip the cutlets in the corn flour batter and roll in the breadcrumbs.
5.Gently shake off the excess breadcrumbs and deep fry the cutlets till golden brown.Drain excess
oil on absorbent paper.
6.Serve hot accompanied by tamarind chutney and / or tomato ketchup.
Makes 30 kebabs

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India.

Item required
1 teaspoon saffron threads
2 tablespoons fresh lemon juice
500 g chicken thigh fillets, cut into 2 cm cubes
4 teaspoons garam masala
2 cloves garlic, crushed
1/2 teaspoon ground ginger
21/2 cups (625 ml) plain yoghurt
4 medium onions, sliced
2 cups (375 g) long grain rice
2 tablespoons sugar
45 g butter
Preparation method
1 Combine saffron with lemon juice, stand 5 minutes.
2 Saute onion until golden brown. Set aside.
3 Combine chicken with 3 teaspoons garam masala, half of the saffron juice, garlic, ginger, 1′/4cups (430 ml) yoghurt and fried onion, leave for an hour.
4 Place mixture into a saucepan and simmer over a very low heat until chicken is render.
5 Cook rice in boiling water until nearly ready. Drain and return to saucepan with remaining yoghurt, 1 teaspoon garam masala, sliced onions, saffron juice, sugar, butter and chicken mixture.
6 Cover and simmer over a low heat until the rice is cooked, stirring with a fork occasionally.
SERVES 4 TO 6

This Egg Curry Recipe is reminiscent of the delicious egg curries that you can find in one of the small cafes in the streets of Madras. Its features a sauce which is typical of the masalas in South India.

Item required
6 hard-boiled eggs, cooled
60 g ghee
1 onion, chopped
1 clove garlic, sliced
1 tablespoon curry powder
250 g fresh tomatoes
1 tablespoon fresh lemon juice
1/2 cup (125 ml) water
Preparation method
1 Peel eggs and cut in halves lengthways.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 1 minute.
3 Add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for 10 minutes.
4 Add eggs, cook until heated through.
SERVES 3

Cabbage and carrot are delicious and versatile vegetables.This is very tasty recipe and very simple to do.

Item required
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 g carrots, coarsely grated
1 green chilli, cut into thin strips and seeds
removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice
Preparation method
1 Heat oil in a frying pan, saute mustard seeds and dried red chilli 1 minute.
2 Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds.
3 Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender.
4 Add lemon juice. Remove red chilli before serving.
SERVES 4 TO 6

Spicy Fish Curry with Coconut is a really beautiful fragrant curry.The coconut spiced fish is of flavors that goes well with any type of fish fillet.

Item required
3 tablespoons oil
500 g white fish cutlets
3 onions, sliced
1/2 green capsicum (pepper), sliced
2 teaspoons curry powder
11/4 cups (310 ml) coconut cream
juice 1 lemon
Preparation method
1 Heat oil in a frying pan. Fry fish pieces on both sides until brown, remove.
2 Add onions, capsicum and curry powder to pan, saute until onions are tender. Add the fish and coconut cream.
3 Cover, simmer until fish is cooked, stir in lemon juice.
SERVES 4