Snack

Ingredients

• 2 potato, boiled & grated

• 3 tbsp cheddar cheese, grated

• ¼ tsp pepper, crushed

• salt to taste

• ¼ cup bread crumbs

For coating

• ¼ cup corn flour

• ¼ tsp pepper, crushed

• 1 cup bread crumbs

• ¼ tsp salt

• ¼ cup water

• oil for deep frying

Instructions

• irstly, in a large mixing bowl take 2 potato, 3 tbsp cheddar cheese, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt.

• mix well making sure the spices are combined well.

• now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.

• further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.

• prepare a smooth flowing consistency batter.

• pinch a small ball sized potato dough and roll to cylindrical shape.

• dip in corn flour batter covering all sides.

• then roll in bread crumbs.

• deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.

• flip and fry all the sides on medium flame till it turns golden and crisp.

• finally, drain over kitchen paper to remove excess oil and serve potato nuggets with tomato sauce.

Ingredients

• 6 ounces bittersweet or semi- sweet high quality chocolate (preferably dark chocolate)

• 1 and 1/2 cups of whole almonds ( raw and unsalted)

• sea salt

• raw sugar

Instructions

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

• Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.

• Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.

• Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!

Ingredients

• 2 cups plain yogurt

• 1 cups powdered sugar

• 2 cups pomegranate seed

Instructions

• In a large bowl whisk well the yogurt and sugar until creamy. ADD pomegranate seeds and mix well

• pour mixtures into square ice tray cube ( if you have those Ice tray for normal ice you can use that)

• place trays in the freezer for 2-3 hours until frozen.