Cooked cauliflower mash 1½ cups

Boiled potato mash 1½ cups

Finely minced fresh mint 1 tbsp

Garam masala powder 1 tbsp

Chopped cashewnuts 3 tbsps

Chopped almonds 3 tbsps

Tiny raisins 1 tbsp

Cornflour 1 cup

Pepper powder and salt to taste

Oil for deep frying

In a mixing bowl, put in the cauliflower mash, the potato mash, the mint, garam masala powder and salt to taste. Now, mix together the cashewnuts, almonds and the raisins. Divide the cauliflower and potato mixture into equal portions. Hollow each portion and put in a little of the prepared dry fruit filling. Form into neat cutlets. Make a batter of the cornflour with water of a dipping consistency. To this, add a little pepper powder and salt to taste. Heat the oil in a kadai. Dip the cutlets in the cornflour batter and fry two or three at a time to a golden brown. Serve hot with plenty of tomato sauce.

Green Delight

Ingredients:

Cooked green peas 2 cups

Cooked potato mash ½ cup

Finely minced green coriander 1 tbsp

Finely grated paneer 1 cup

Cashewnut powder ½ cup

Garam masala powder 1 tbsp

Pepper powder and salt to taste

Oil for shallow frying

Method:

Take a mixing bowl and put in the peas. Mash well. Then add the mash, coriander, pepper and salt to taste. Mix all well and divide into equal portions. Mix the paneer with the cashewnut powder and the garam masala powder. Add just a pinch of salt. Hollow out each portion of the green peas and potato portion. Put a little of the paneer filling into each and form into cutlets. Roll in fine breadcrumbs and shallow fry on both sides to a golden brown. Serve hot.

Cauliflower Fries

Ingredients:

Parboiled cauliflower flowerettes 12

Grated cashewnuts 6 tbsps

Cooked potato mash 1 cup

Grated cheese ½ cup

Cornflour 2 tbsps

Rice flour 1 tbsp

Finely minced green coriander 2 tbsps

Pepper powder and salt to taste

Oil for deep frying

Method:

In a mixing bowl put in the potato mash, cheese, cornflour, rice flour, pepper and salt to taste. Add some milk gradually to make a thick batter consistency. Mix the cashewnuts with coriander. Place this mixture on a board. Then roll the cauliflower flowerettes in this mixture. Heat the oil in a kadai. Dip the flowerettes in the potato batter and deep fry to a golden brown. Serve hot with any sauce.

Spinach Bundles

Ingredients:

Large spinach leaves 12

Boiled potato mash 3 cups

Cooked sprouted moong 1½ cups

Tomato puree 1 tbsp

Onion paste 1 tbsp

Garam masala powder 1 tbsp

Chopped green chillies 2

Butter 1 tbsp

A few drops of green food colour

Salt to taste

Oil for deep frying

Method:

Carefully remove any thick veins from the spinach with a sharp knife. Wash and then blanch in salt water for half a minute. Drain and place on a floured board. Meanwhile prepare the filling. Heat the butter in a pan and fry the onion paste to a golden brown. Then add the puree, moong, chillies and salt to taste. Cook till dry. Cool and divide this filling into 12 equal portions. Divide the potato mash into 12 equal portions as well. Pat a portion of the mash on the spinach leaves. Then pat a portion of the moong filling over the potato mash. Carefully gather the ends of the leaves to resemble little bundles. Put the cornflour in a bowl and add enough water to make a dipping consistency. Add salt to taste and a few drops of the food colour. Heat the oil in a kadai. Carefully dip the spinach bundles in the cornflour batter and deep fry a few at a time. Serve hot with any chutney.

Chutneyed Delight

Ingredients:

Large potatoes 2

For the chutney:

Grated coconut 1 cup

Green chillies 4

Green coriander 2 tbsps

Fresh mint 2 tbsps

Garlic flakes 2

Salt to taste

Gram flour 1 cup

Oil for deep frying

Method:

Grind all the ingredients for the chutney to a fine paste. Peel the potatoes and then slice thinly. Immerse in cold salt water for some time. Then drain and pat dry with a kitchen towel. Place a few of these potato slices on a floured board. Pat a little of the prepared chutney on them. Then cover with the other potato slices. Press gently but firmly. Make a batter of the gram flour as usual, adding salt to taste. Heat the oil in a kadai. Carefully dip the chutneyed potato slices in the prepared batter and deep fry to a golden brown. Serve immediately.

Sweet Take Away

Ingredients:

Basmati rice 1 cup

Milk 1½ cups

Small Cadbury chocolate squares 12

Grated walnuts 8 tbsps

Icing sugar 2 tbsps

Oil for deep frying

Method:

Wash the rice and pressure cook along with the milk for four minutes. Open the cooker and cool the rice. Then mix in the icing sugar and mash well. Form 12 balls of this mixture. Hollow each rice ball and place a chocolate square in each. Reshape to form neat balls. Place the walnuts on a board. Roll the rice balls in the walnuts and deep fry in hot oil to a golden brown. Serve hot or cold as desired.

FIFIE MENDONCA

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