Batata Wada

Ingredients

3/4 lb Potatoes, 4 onions medium (chopped finely), 2 cups Bengal gram flour, 4 green  chillies, A small  piece of 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, l tsp Mustard seeds, l tsp Turmeric powder,1 tsp  Red chilli powder, 1/2 tsp Cumin seeds , 1 tsp A pinch of soda bi crab (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 color  and serve.

Brinjal Pickle

Ingredients

2 Large  brinjals, 1 inch ginger,1 small pod  of garlic,  A few curry leaves, 10  Kashmir red chillies,  1 tsp fenugreek seeds,  1 tsP mustard seeds,1 tsp turmeric  Powder  1/4 tsp cumin,  1 tbsp sugar,  half bottle vinegar, Salt  to taste.

Method

First  cut off the stems of the brinjals,  then  wash and  cut them very fine.  Also cut ginger and garlic finely.Apply salt to the cut brinjals. Grind  fine with vinegar, chillies, fenugreek,  mustard, cumin and  turmeric  Powder.  Put  little oil in a saucepan and  fry  the ginger,  garlic and  curry leaves.  Then  add  the  brinjal pieces and  fry for  10  minutes.Finally  add  the ground masala and remaining  vinegar  and sugar and stir well.

Chicken Cheese Steaks

Ingredients

¼ cup olive oil ,2 boned, skinned chicken breast halves 1 lb., sliced 1 cup each sliced mushrooms, onion, and green bell pepper ½ tsp. each smoked paprika, garlic powder, salt, and cayenne 2 tsp. butter 4 submarine or French bread rolls, split 4 romaine lettuce leaves ,1 cup shredded jack cheese

Method

Preheat oven to 350⁰. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes. Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, and then divide chicken mixture among rolls.