achar ghost

Ingredients

Mutton (small pieces), 1 kg yogurt, 1/2 kg tomato paste, 1
Cup ginger & garlic paste, 1 tablespoon red chilli powder &
Salt to taste, green chili 50grms, cooking oil 3/4 cup,
ACHAR MASALA, kalunji, saunf, 1 tsp zeera, methi seeds
 
Method

Marinate meat with ginger, garlic. Chilli powder, salt & yogurt
for 2 hrs. heat the oil, add meat & fry till oil separate from
masala. Add sufficient water, cook on low heat till meat is
tender. Grind achaar masala and mix in it 1 tsp salt. Slit
green chillies from one side in lengh, take out
seeds and stuff with ground achaar masala. When
water dries frome the meat,
add tomato paste, arrange
stuffed chillies in the centre
of the cook meat and
sprinkle rest of achaar
masala on top and put for
dam on low heat till chillies
get tender.

aloo bonda

Ingredients

2 cups mashed potatoes, 1 cup gram flour, 1/2 cup
chopped onions, 1 chopped green chilli, 1 tsp red chilli
powder, 1/4 tsp turmeric powder
3 tbsp vegetable oil, salt to taste
 
Method

 
Mix mashed potatoes, onion, green chilli, 1/4 tsp. chilli powder
and salt. Make small ball of the mixture. Mix gram flour,
red chilli powder, turmeric powder and salt. Add enough
water to make a thick batter heat oil in a deep frying pan/
kadhai on high. (oil should
be enough so that all the
balls dip well in oil) reduce
the heat. Coat each ball with
enough batter and then deep
fry till light brown.
Condiments service with
cilantro or mint chutney or
tomato ketchup.

Bhel puri

Ingredients

 
Puffed rice or rice krispies 2 tbsp,
Turmeric powder 1/4 tsp, rock salt
1/4 tsp boiled potatoes, oil 1 tsp
for making puri flour 200 gm,
salt half tsp, oil 1 tbsp,
 
Method
 
Mix all the ingredients for making puri and fry
Them all beep oil.Preparation for bhel mix
heat 1 tsp oil and add rock salt and
turmeric powder. Add puffed rice on a
very slow fire, roast them for 5 minutes.
Add potatoes, onions into the mix.
Cook for some time and reduce the
heat. Serve puri and vhel with mint
chatni.

spinach cheese ball

Ingredients
 
1 (10 ounce) package frozen chopped spinach, thawed and
squeezed dry, 2 (8 ounce) packages cream cheese, soft-
ened, 1(4 ounce) can water chestnuts, drained and
chopped, 1 (4 ounce) packet dry vegetable soup mix, 2
tablespoon mayonnaise 1 cup finely shredded cheddar
cheese, 1/2 cup chopped walnuts
 
Method

In a large bowl, mix together the spinach, cream cheese,
water hestnuts, vegetable soup mix, mayonnaise and
cheddar cheese until well blended. Form into a ball, and roll
in chopped walnuts. If the mixture is too soft to form a ball,
refrigerate for about 30 min-
utes to set. Wrap, and
refrigerate vernight to blend
the flavours before serving
with your favorite crackers.

Batata wada

Ingredients

3/4 lb potatoes, 4 onions medium (chopped finely), 2 cups
Bengal gram flour, 4 green chillies, a small piece ginger, 4
Cloves garlic, 2 tsp grated coconut, sugar to taste, juice
Of one lime, coriander leaves a few sprigs (chopped), oil
For deep frying, 1 tsp mustard seeds 1 tsp, 1tsp turmeric
Powder 1 tsp, red chilli powder 1/2 tsp, cumin seeds 1 tsp
A pinch of soda bi carb (baking soda), salt as per taste
 
Method

Boil potatoes, peel and slightly mash. Blend together the
green chillies, garlic and ginger to a fine paste. Mix
together the potato, onions, ginger and garlic chilli paste,
coriander leaves, sugar, lime juice and salt to taste. Heat
a little oil and add the mustard seeds and curry leaves.
When the mustard crackles, remove from heat and add
to the potato mixture and mix well. Make a smooth batter
with the Bengal gram flour, salt to taste, cumin seeds,
red chilli powder and turmeric powder. Add a teaspoon of
hot oil when making the batter. Let the batter remain
thick. Divide the potato mixture into equal sized portions,
the size of a lemon. Dip each ball in the batter and deep
fry till golden brown in colour &  serve.