Patrani machi

To make Patrani machi - Apply mint chutney to the fish. Wilt banana leaves. Put the fish in the banana leaves. Wrap. Shallow fry in oil till the fish is cooked (say 10 minutes). Alternately, You could also steam the fish.

Recipe for Mint chutney - Take equal quantities of grated coconut, mint leaves and, corriander leaves. Grind it to a coarse paste with a tsp of cummin seeds, 3 cloves of garlic, a couple of green chillis, lemon juice, and salt. This chutney is very tasty and is used in sandwiches or as accompaniments. It is not restricted to this recipe.

Beetroot salad

Boiled beetroot sliced up pretty added to garbanzo beans, tomatoes, onions, green chillis, cucumber, sprinkled with salt, and finally tossed in lemon juice. Quite yummy! You need to boil beetroot in plenty of water for at least an hour to get the right texture.

Dahi vadas

Method: Soak urud dal over night. Grind soaked dal with chopped onions, green chillis, and ginger. Make small flat balls and deep fry to make vadas. Soak the fried vadas in water for 15 minutes. Meanwhile, take curds in a bowl. Add sugar, red chilli powder, cummin powder, and salt. Stir well. You could add all kinds of chutneys to bring in more flavor. Finally, drain the vadas. Squeeze out all the excess water and place them in the spiced curds. Chill in the fridge for an hour. Enjoy.

Raagi (Millet) drink.

Recipe: Dry roast 1 tbsp of raagi flour. Mix the roasted raagi flour to a quarter cup of water to avoid lumps. Heat 1 cup of water. Add jaggery and sugar to the water. When the water comes to a boil, add the raagi paste to water. Cook for a few minutes. Add a spot of milk (to taste). Add cardamom. Enjoy! Very satisfying no guilt drink. Tastes so much like hot chocolate. Yummy.