Potato kachori

Ingredients:
2 big potatoes
2 tbsp yellow corn meal
Salt to taste
¼ tsp Black pepper powder
1 tbsp lemon juice
Oil for deep-frying


Stuffing:
1 cup green peas
½ tsp cumin seeds
Pinch of asafetida
2 tbsp cilantro leaves chopped fine
1 tbsp ginger grated
2 green chilies chopped fine
1 tbsp lemon juice
Salt to taste
2 tbsp cooking oil


Method:
Heat 2 tbsp of oil in a pan on a medium flame. Add cumin seeds and asafetida. When cumin stops spluttering add peas, grated ginger, chopped green chilies, and salt. Fry till peas are half done. Take out peas in a bowl, add cilantro leaves and lemon juice, keep aside to be used later to stuff kachori.
Boil and mash potatoes. Add cornmeal, black pepper powder, salt and lemon juice and mix well. Knead potato mix in the same way as you knead the wheat flour dough to make the roti (flat bread).
Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Add some of the pea mixture in the potato cup, and cover with the potato mix around it to make a ball. Roll the ball between the palms to make a smooth ball.
Heat oil in a deep pan or kadhai on medium heat and fry the potato kachoris until light brown.
Serve with chutney or ketchup of your choice.

Chessy Lasagna

Ingredients:-

Lasagna sheets 1 pk
Keema 1 lb
Spaghetti sauce 1 jar
Sour cream 1(can use light)
Mozzarella cheese As desired
Ricotta Cheese 2 cups
Parmesan Cheese to taste
Ginger 2 tsp
Garlic 2 tsp
Eggs 2
Salt & pepper to taste 

Preparation:- 

Boil lasagna sheets according to package.
In separate vessel boil keema with ginger, garlic until water evaporates add spaghetti sauce and heat.
In separate bowl beat eggs, sour cream, ricotta cheese and add salt and pepper to taste take a rectangle baking dish preferably pyrex or corning.
Start layering first lasagna then half of keema then sheets then whole sour cream mixture then another layer or keema finally cover with sheets and sprinkle mozzarella cover with aluminum foil and bake on 350 till the sour cream sets approximately 40 min.
Great for kids  

Bhel Puri

Ingredients

\250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies - chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.

Instructions

Boil potatoes till soft, peel and dice.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.

NOTE: - to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.

Serving: 6 to 8 persons