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Ingredients:
Cottage cheese, grated 450 gm 
Spinach, boiled and blended 900 gm 
Cardamom powder 10 gm/2 tsp 
Cashew nuts 120 gm/ ½ cup 
Coriander leaves, chopped 20 gm/4 tsp 
Garam masala 20 gm/4 tsp 
Ginger paste 45 gm/3 tbs 
Gram flour (besan), roasted 60 gm/ ¼ cup 
Green chillies, chopped 15 
Mace (javitri) powder 10 gm/2 tsp 
Oil for deep frying 
Salt to taste
 
Method:
Mix together all ingredients except oil and shape into 1 ½ inch round patties. Heat oil in a frying pan and deep fry.
Time: Preparation: 30 minutes, Cooking: 15 minutes
To Serve: Garnish with onion rings and serve as a snack or as an accompaniment with a rice and curry dish.

Ingredients:
Minced meat 800 gm 
Bengal gram (kaala chana), split and husked 45 gm/3 tbs 
Black peppercorns 6 
Cardamoms 4 
Cinnamon 1” piece 
Coriander leaves, chopped 15 gm/1 tbs 
Coriander powder 10 gm/2 tsp 
Cream 15 gm/1 tbs 
Cumin (jeera) seeds 7.5 gm/ 1 ½ tsp 
Garlic cloves, chopped 6 
Ginger, chopped 15 gm/1 tbs 
Green chillies, chopped 4 
Mint, dry leaves powdered 2.5 gm/ ½ tsp 
Oil for frying 
Onions, chopped 160 gm/ 2/3 cup 
Poppy seeds, well pounded 20 gm/4 tsp 
Red chillies 5 
Salt to taste
 
Method:
Cook minced meat, gram, cumin seeds, cardamoms, garlic, ginger, cinnamon, red chillies, poppy seeds, peppercorns, coriander powder and half the onions in 500 ml/2 cups of water for 40 minutes or till meat is cooked and all liquid has evaporated. Remove fibers from meat if any. Grind in a mixer till a thick paste is obtained. Add the left over onions, coriander leaves, mint leaves, green chillies and cream. Mix thoroughly. Make small 2 inch cakes and cook on a griddle or frying pan with very little oil. When on side is browned (3 minutes) turn over and fry the other side.
Time: Preparation: 45 minutes, Cooking: 1 hour
To Serve: Garnish with onion rings and serve hot.

Ingredients:
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp 
Bread crumbs 3 1/2 cups 
Paprika powder 2 tsp
Salt to taste 
Oil for frying

Batter:
White flour 1 cup 
Milk 1/2 litre 
Water 1 cup 
Salt to taste
 
Method:
In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for 45 minutes. Separately, mix the bread crumbs and paprika powder. Now prepare a thick batter by combining flour, milk, salt and water.
Dip the chicken fingers in the prepared batter, then roll in bread crumbs. Fry on low heat till they turn golden brown and crisp.
Serve hot with chilli sauce, ketchup or chutney.
Serves 4 - 6
Preparation Time: 50 minutes
Cooking Time: 20 minutes

Liver 250 gm 
Black cardamoms 2 
Cinnamon 1 
Coriander leaves, chopped 20 gm/4 tsp 
Coriander seeds, roasted 5 gm/1 tsp 
Cumin (jeera) seeds 2.5 gm/ ½ tsp 
Garam masala 2.5 gm/ ½ tsp 
Garlic cloves, chopped 4 
Garlic paste 5 gm/1 tsp 
Ginger, shredded 10 gm/ 1” piece 
Ginger paste 5 gm/1 tsp 
Oil 60 ml/ ¼ cup 
Onions, grated 60 gm/ ¼ cup 
Onion paste 30 gm/2 tbs 
Red chilli powder 2.5 gm/ ½ tsp 
Salad oil 60 ml/ ¼ cup 
Salt to taste 
Tomatoes, chopped 120 gm/ ½ cup 
Turmeric (haldi) powder 5 gm/1 tsp 
Yogurt 60 gm/ ¼ cup
 
Method:
Cut liver into 1 inch cubes. Beat together yogurt and salad oil. Mix in ginger, garlic and onion pastes, salt and turmeric. Add the liver pieces and leave for an hour. Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water. Remove liver cubes from the marinade. Heat the cooking oil in a flat pan and sauté liver cubes gently. Remove. In the same oil add grated onion and sauté till golden brown. Add red chilli powder to the oil with a tablespoon of warm water and stir. Add the ginger, garlic and blended paste and the left over marinade. Stir-cook for 5 minutes. Put liver on skewers and place on pan. Cover and cook for 5 minutes. Finally, add chopped tomatoes. Cook for another 5 minutes, turning skewers around a couple of times. Cook till tomatoes are done. Remove from heat.
Time: Preparation: 1 hour, Cooking: 30 minutes
To Serve: Transfer to a flat dish with the skewers, sprinkle with garam masala and green coriander leaves. Serve hot with any Indian bread.

Ingredients:

Yogurt, thick 480 gm/2 cups
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon powder a large pinch
Cloves powder 5 gm/1 tsp
Cooking oil 120 gm/ ½ cup
Garlic paste 10 gm/2 tsp
Milk 60 ml/ ¼ cup
Onions, sliced fine 60 gm/ ¼ cup
Red chilli powder 10 gm/2 tsp
Roasted gram, powdered 120 gm/ ½ cup
Salt to taste

Method:
Hang yogurt in a muslin cloth for 2 hours till all the whey drains out. Add roasted gram, salt and half of all the spices (red chilli, clove, cardamom, cinnamon and black pepper powders) to the curd and mix well. Divide into 20 equal parts. Flatten to get a smooth, even shape. Heat oil in a pan and fry kebabs, a few at a time, to a light golden colour.
Keep aside. In the same oil, fry onions till crisp and golden brown. Remove. Cool and grind the onions. Now add salt, garlic paste, ground onions and remaining half of all the spices to the oil. Stir-cook for a few minutes. Add kebabs. Turn gently till each piece is coated with the masala.
Sprinkle milk on the kebabs. Let sizzle for 10 seconds.
Time: Preparation: 2 ½ hours, Cooking: 30 minutes
To Serve: Serve at once as part of the main course.