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Ingredients:
For the fritters-
3 large potatoes, boiled, peeled and mashed,
1 onion; grated or very finely chopped,
1 large carrot; finely grated,
3/4 tsp red chilli powder,
1/2 tsp roasted jeera (cumin) powder,
Juice of 1 lemon.

For the covering-
1 cup gramflour (besan),
2 tbsp rice flour,
1 tbsp cornflour,
1/2 tsp baking powder,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
2 tbsp hot oil,
Water.

Other-
Vegetable oil for deep frying.

Method:
Mix together all the ingredients for the fritters and set aside. In a large mixing bowl combine the ingredients of covering (add water as required) to prepare a dipping batter similar to pakodas/bhajis. Heat oil for deep frying in a kadhai (wok) on medium-high flame. When oil is hot reduce the flame to medium. Then take small amount of the fritter mixture, roll on your palms to give it an elongated shape. Then dip it into the batter, coat properly and drop into the hot oil. Fry these fritters in batches and serve hot as snacks or appetizers with your favorite sauce or chutney.

Ingredients:
500gms/3 apples,
1 cup sugar (or as per taste),
1 cup condensed milk,
Few drops of yellow food color,
8-10 cashew nuts,
6-8 almonds,
1 tbsp ghee.

Method:
Peel the apples and grate them. Immediately heat a pan and add the grated apple to it with little water. Cover and cook for few minutes. Then add condensed milk, ghee and half quantity of sugar. Keep stirring till sugar dissolves and mixture thickens. Then add food color and more sugar if required. Keep stirring, add dry fruits and serve hot.

Ingredients:
For the churma-
2 cups coarsely ground wheat flour,
Milk as required to knead dough,
A pinch of salt,
1/4 cup melted ghee.

Other-
2 cups powdered sugar,
1 cup + for frying - ghee,
1/8 cup dry roasted khus khus (poppy seeds),
1/4 cup roasted dry coconut,
Sliced dry fruits as per choice, (Cashew nuts, almonds, pistachios, raisins, etc),
Ground elaichi (green cardamom) as per taste.

Method:
Knead dough by mixing together the ingredients for the churma. Heat ghee for deep frying in a kadhai. When hot reduce the flame to low-medium. Prepare small balls of around 1/2 inch and fry in this hot ghee till they change their color. Keep stirring. Drain and let them cool. Coarsely grind them. Then in a mixing bowl combine 1 cup ghee and sugar and beat them together till they its creamy. You can use an electric blender. Mix the churma, dry fruits, elachi powder to this and combine properly. Now prepare laddoos and serve.

Ingredients:
1 cup freshly grated coconut,
2 cups milk,
1/2 cup granulated sugar,
1/4 cup corn flour,
2 eggs; yolks separated and beaten,
4 tbsp butter,
A pinch of salt,
Whipped cream to top.

Method:
In a heavy bottom saucepan, combine milk, sugar, cornstarch and salt and stir and cook on medium flame till the milk thickens. Stir in the beaten egg yolks and cook stirring continuously for 2 minutes. Add the grated coconut and again cook for few minutes on low flame. Then remove from flame, pour into a dessert bowl, top with cream and serve warm or chilled.

Ingredients:
7-8 big pieces of fish,
1 cup thinly sliced onions,
1 cup thinly sliced tomatoes,
2 tbsp ginger-garlic paste,
1 tbsp finely chopped green chillies,
2-3 cinamon (dalchini) sticks,
2-3 bay (tejpatta) leaves,
Sea salt for marination,
Juice of 1/2 lemon,
Salt to taste,
2 tbsp vinegar,
1 cup Olive oil,
Water.

Method:
Marinate the fish with sea salt, lime juice and set aside till you prepare your curry.
Heat 1/2 cup olive oil in a deep frying pan. Fry ginger-garlic paste for 2 minutes. Then add cinnamon, bay leaves and onions. Cook till onions soften and change their color. Then add the sliced tomatoes, salt, chillies and cook till tomatoes soften. Then add 1/2 cup water, cover and let the curry simmer on low flame.
Heat 1/4 cup olive oil. To that add vinegar, salt, 1 cup water and let it boil. Then add the marinated fish. Keep flipping till fish is cooked. Test by poking it with fork. Drain and arrange on a plate, pour the curry over it and serve with plain rice, parathas or coconut rice.