Potato kebabs

*500 gm potatoes

*4 green chilies

*4 cloves garlic

*2 eggs

*1 dstsp vinegar

*1 dstsp gram flour

*0.25 tsp turmeric powder

*2 onions

*Salt to taste

*0.25 coconut

*Half tsp. cumin seeds

*Beard crumbs

*Ghee for frying

Clean and wash potatoes and cut into quarters. Add salt and leave aside for a while. Grind the coconut coarsely. Grind green chilies, garlic, gram flour, turmeric, onions and cumin seeds to a paste, using the vinegar to bring the masala to a fairy thick consistency. Wash off the salt, peel and grate the potatoes and mix with the masala paste. Beat the eggs and stir into mixture. Shape the mixture into kebabs. Roll in bread crumbs and fry on both sides in hot ghee till golden brown.

Jackfruit kebabs

500 gm raw jackfruit (kathal)

Half cup channa dhal

Half tsp cumin seed

One tsp peppercorns

One inch piece ginger

6 claves garlic

One medium –sized onion

4 red chilies

6 claves

2 inch piece cinnamon

Coriander leaves

4 green chilies, Salt to taste and oil for deep frying.

Peel and chop the vegetable. Put to boil with a little water, cloves, half an onion, 2 green chilies, red chilies, dhal, ginger, cumin seed, garlic, peppercorn and cinnamon. Add salt to taste and simmer till tender. The liquid should dry completely. Grind to a thick paste, removing spices that are difficult to grind.

Mix in the remaining chopped coriander leaves. Form into small balls, flatten, and deep fry in hot mustard or sweet oil.