Chinese Potato balls

Serves : 4

Prep Time : 10 mins

Cooking Time : 25mins

Ingredients :

1 tbsp Cornflour

1 tsp garlic,finely chopped

1 tsp ginger,finely chopped

2 tbsp oil

3 potatoes boiled but firm

1/2 tsp red chilli  finely chopped (fresh or dried)

Salt to taste

1 tsp Soya sauce

1 bunch spring onion chopped

1/2 tsp sugar

1 tsp tomato sauce

1/4 cup sauce

Method

1.Mix the cornflour and water. Keep aside.
2.Peel and chop the potatoes into long thick chunks.
3.Heat oil in a wok or pan, add some potatoes at a time.
4.Fry till light golden brown. Finish all potatoes similarly.
5.Keep aside. Remove half the oil.
6.In the remaining oil, add the chillies, ginger and garlic.
7.Fry for a minute. Add the potatoes.
8.Add sauces, salt and sugar.
9.Stir well and add the cornflour solution.
10.Cook till the wateriness is gone.
11.Add spring onions and stir. Serve hot.

Aloo ka bharta

Serves 4

Prep time: 7mins

Cooking time: 25mins

Ingredients

2 cup Cooking oil

bunch of Hara Dhania

3 onions

1/2 tsp yoghurt

1/2 gms potatoes

1tbsp red chilli powder

Salt to taste

Method

1. Boil the potatoes in a pot of water on the stove. Once the potatoes are well cooked, drain the water and let the potatoes cool. When the potatoes are cool, peel them and mash them well in a bowl.

2. In a separate bowl combine the salt, red chilli powder and yugurt. And beat it well.

3. In a heavy based pot heat some oil. When oil is hot add in the sliced onions and fry the onions until golden brown. Then add in the yugurt mixture to onions and stir. Add the mashed potatoes, mix well and take off heat. Finally garnish with the fresh coriander/cilantro leaves and mix well.

1. Boil the potatoes in a pot of water on the stove. Once the potatoes are well cooked, drain the water and let the potatoes cool. When the potatoes are cool, peel them and mash them well in a bowl. 2. In a separate bowl combine the salt, red chilli powder and yugurt. And beat it well. 3. In a heavy based pot heat some oil. When oil is hot add in the sliced onions and fry the onions until golden brown. Then add in the yugurt mixture to onions and stir. Add the mashed potatoes, mix well and take off heat. Finally garnish with the fresh coriander/cilantro leaves and mix well.

lychee Icecream Cake

Serves 4

Prep Time 7mins

Cooking Time 25mins

Ingredients

1/2 cup Butter

2 cups Crushed Cornflakes

2 cups Drained lychees

1 quarter plain vanilla ice cream

4 tsp sugar

Method

1. Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours.

2. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions.Use one portion to line inside of an 8 inch cake pan (or loaf pan).

3. Mix soft ice cream with coarsely chopped lychees. Spread half of the ice cream mixture over crumb mix, followed by the second portion of crumb mix. Top with remaining ice cream, and crumbs.

4.Cover with a piece of baking foil and freeze until firm.