1.Ripe Plantains - 3 Nos
2.Refined Flour - 1/4 Kg
Sugar - 2 tbs
Baking soda (Optional) - Two pinch
Water - 1/2 cup
Salt - A pinch
3.Oil - For frying

1. Mix the second ingredients together with water and gently whisk for a few minutes until you have a fairly thick batter.

2. Cut each banana vertically in desired size. The banana should be well ripened and cut fairly thin.

Ingredients:
Tiger prawns - 5 nos

Ingredients for the marinade
Chilly powder - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp (optional)
Cumin Seeds - 1/4 tsp

1. Clean the prawns and squeeze out the excess water.

2. Rub in the marinade along with oil on the prawns and keep aside for about 15/20 minutes.

3. Place a heavy pan on the stove and pour about two tablespoons of oil on to it. Once the oil is hot, place the marinated prawns on the pan.

4 potatoes
1 carrot
1/2 cup green peas
1 onion
4-5 hot pepper, chopped
Juice from one fresh lemon
1/4 tsp grated ginger
20 slices of brown bread
Oil for frying
Salt to taste
Chopped corian

1. Boil Potatoes, remove skin and mash them coarsely.
2. Chop carrots fine and cook (Microwave) it along with green peas till tender. Mix together.
3. Chop onion and hot pepper fine.
4. Heat little oil and saute till the former is transparent and then add hot pepper and ginger.

500 gms. skinned, boneless chicken breasts
125 ml. oil
4 tbsp. distilled malt or wine vinegar
4 cloves garlic, pureed
2.5 cm (1 inch) piece fresh root ginger, pureed
1 tsp. garam masala
1/2 tsp. ground coriander

1. Cut the chicken into 3.5 cm (1 ½”) cubes.

2. Mix together the oil, vinegar, garlic, ginger, garam masala, coriander, cumin, black pepper, 2 tbsps. of fresh coriander, salt to taste and the yoghurt.

1 kg. Mutton, diced
1 onion, large, diced
3 tbsp. coriander leaves, chopped
1 tbsp. ginger juice
1 tsp. ground black pepper
1 tsp. chili powder
1 tsp. chili powder
1 tsp. mixed all spices
1 tsp.

1. Combine mince meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder, mixed spices and salt.

2. Mix well and shape onto skewers, like sausages.

3. Place skewers over hot coals or under hot grill or bake in a pre-heated oven 200°F for 30 mins.

250 gms boneless shredded chicken
1 tbsp soya sauce
1 tbsp ginger paste
1 tsp pepper
1 tbsp cornflour
8 slices -ginger
¼ cup spring onion, finely chopped
¼ cup capsicum, chopped
¼ cup mushroom, chopped

1. Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour.

2. Set aside for 15 minutes.

3. Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done.

6 slices - bread, cut into halves
12 slices - cold meat, cut into the same size as bread slices
oil to fry
For Cheese Paste :
1/2 cup - flour
1/2 cup - grated cheese
1 - egg
1/2 cup - milk
1/2 tsp - salt

1. Mix cheese paste ingredients well together and beat for 2 mins.

2. On bread, place meat slices, cover meat with cheese paste.

3. Fry in hot oil, batter side down, fry till fluffy and well browned.

250 gms finger shaped deboned Fish pieces
1/2 pod Garlic
Salt to taste
Bread Crumbs for binding
2 tablespoon Vinegar
1" Ginger
1 teaspoon Chilli Powder
1 Egg

1. Grind ginger and garlic smooth.

2. Marinate fish with this and the rest of the ingredients [except egg and crumbs] for 2 hours.

3. Roll fish in egg [beaten], bread crumbs and deep fry to a golden brown.

250 grams kheema (mutton mince)
100 grams flour
100 gram oil
250 ml milk
50 grams onions
1 tablespoon ginger-garlic paste
1 egg
200 gram bread powder
100 gram green chilies
A pinch of turmeric

1. Place the kheema in a cooker and pressure cook for few minutes.

2. Heat oil in a pan, add chopped onions, chili powder, ginger-garlic paste, turmeric and fry for 2-3 minutes.

3. Add kheema and cook until it gets separated.

1 bowl boiled rice, cooled completely
1 cup boiled red lentils, fully drained
3 green chillies
1" piece ginger, peeled
2-3 flakes garlic, peeled
2 sprigs fresh mint leaves, finely chopped
1/2 cup fresh coriander leaves, finely chopped

1. Grind ginger, garlic and chillies to a coarse paste.

2. Either use a small mixie without water, or mash with pestle.

3. Heat 1 tablespoon oil, add paste, stir for a few seconds.

4. Add lentils, rice, salt, mix well.