Egg Shoap
2 medium Potatoe boiled and peeled
2 Eggs boiled and peeled
1 onions finely chopped
1 chopped green chillies
1 tsp. coriander powder
1/2 tsp cumin powder
1/4 tsp. turmeric
salt to taste
bread crumbs and egg
oil for frying

Mash potatoes with the eggs.
In a pan heat some oil and fry chopped onions along with green chillies. Fry till golden brown. Add salt,coriander, cumin and turmeric.
Add the fried onions to mashed eggs and potato mixture.
Make small balls of the egg-potato mixture.
Break the unboiled egg in a bowl.
Coat the balls first with the egg and then with the bread crumbs.In a wok or Kadhai heat some oil and fry the balls till golden brown and serve hot with tea or as any apetizer

Pumpkin Oambal Serves: 4
Ingredients:
1 lb./500 gms pumpkin, boiled and mashed
½ cup dilute tamarind water
½ cup grated Jaggery, dissoved
1 bay leaf
1 tsp mustard seeds
1 tsp lime juice
1 tsp raisins
1 cup water
2 dry red chillies, slit
1 tsp mustard oil
salt to taste

Add the tamarind water to the pumpkin and mix well.
Heat the oil add mustard seeds and fry till thay start sizzling, then add chillies and bay leaf. Stir for a minute, add the raisins and stir for another minute.
Add the pumpkin-tamarind mixture and stir-fry for a couple of
minutes.
Stir in the jaggery mixture and bring to the boil. Allow to simmer
for a couple of minutes and remove from heat. Add the lime juice and stir well.
Remove the bay leaf before serving.

Tomato Oambal or Chutney Serves: 4
Ingredients:
1 lb./500 gms plump ripe tomatoes diced
½ cup grated Jaggery, dissoved
1 bay leaf
1 tsp mustard seeds
1 tsp lime juice
1 tsp raisins
1 cup water
2 dry red chillies, slit
1 tsp mustard oil
salt to taste

Heat the oil add mustard seeds and fry till thay start sizzling, then add chillies and bay leaf. Stir for a minute, add the raisins and stir for another minute.
Add the tomatoes and simmer till tomatoes change color.
Stir in the jaggery mixture and bring to the boil. Allow to simmer
for a couple of minutes or till the dish is thick with a rich color. Add the lime juice and stir well.
Remove the bay leaf before serving

Cabbage Kofta Curry
For the Kofta:
1 small cabbage, shredded finely
2 small onions , minced finely
Salt to taste
1 tsp Garam Masala powder
1 tsp Chilli powder
1 cup Besan
For the Curry
Ingredients:
1 large onion, sliced finely
2 cloves
1 cinamon stick
1-2 cardammom pods
1 medium onion
5 garlic clovettes
1 small piece ginger
1 tsp jeera
1 tsp Coriander seeds
1 tsp poppy seeds
1 tsp cashewnuts
4-5 green chillies
1 medium tomato
1/2 cup chopped coriander leaves
1/2 tablespoon yogurt

Mix all the kofta ingredients together and make a batter. Pour small round lumps of the batter in hot oil, deep fry and set aside.

Heat oil in a pan and fry the sliced onion till it turns translucent. Now add the masala paste.
Fry till the oil starts separated from the onions.

Add 1 tablespoon of yogurt and mix well.
Add salt and enough water to make a think gravy and bring the mixture to a simmer.
Add the deep fried koftas and heat through.
Serve hot with chapatis or rice.