Dabeli Masala:
1 red chilli
1 tsp dhania (coriander) seeds
1/2" stick dalchini (cinnamon) 
2 laung / lavang (cloves)
1/4 tsp jeera (cumin seeds)
Dabeli Stuffing:
1 cup boiled and mashed potatoes
1/2 tsp jeera (cumin seeds)
a pinch of hing (asafoetida)
2 tsp dabeli masala (recipe above)
2 tbsp Khajur Imli ki Chutney
2 tbsp oil
salt to taste
Other ingredients:
4 small sized burger buns
butter or oil for cooking
Serve and Garnish:
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped dhania (coriander)
1/2 cup Sev
1/2 cup fresh anar (pomegranate)
2 tsp Fresh Garlic Chutney
6 tbsp Khajur Imli ki Chutney 
(Chutney made from Dates and Tamarind)

For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. 
Use as required.
For the Stuffing:
Heat the oil in a pan and add the cumin seeds. 
When cumin seeds crackle, add the asafoetida, dabeli masala, 
potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. 
Divide into 15 portions. 
Keep aside.
Making Dabeli:
Slice the buns into halves horizontally
Slightly Toast the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , 
fresh garlic chutney and khajur imli ki chutney.
Sandwich it with the top halves of the burger buns.

Banana Pancakes

125 g all-purpose flour or maida
4 tsp white sugar
7 gm baking powder
A pinch of salt
1 egg, beaten
235 ml milk
30 ml vegetable oil
2 ripe bananas, mashed
Vanilla essence
Combine flour, white sugar, baking powder and salt.
In a separate bowl, mix together egg, milk, 
vegetable oil and bananas.
Stir flour mixture into banana mixture; 
batter will be slightly lumpy. 
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, 
using approximately 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides.
Serve hot. 

Courtesy: Chef Manju Malhi

Fried Karimeen Fish

1 kg karimeen fish (Pearlspot)
5 cloves of garlic
3 Tbsp sliced ginger
2 Tbsp vinegar
1tsp turmeric powder
1 tsp chilli powder
1 sprig of curry leaves
Make incisions on both sides of the fish and set aside.
For the masala:
In a mortar crush ginger and garlic. 
Add salt, pepper, vinegar,  turmeric and chilli powder. 
Mix it all together.
Marinade the fish with the above masala and keep it aside for 10 minutes.
Heat 4 tbsp of coconut oil in a pan. 
On a low flame cook the fish for 3-4 minutes on each side.
Finally add some curry leaves to the fish and leave it to fry until the fish is tender.

To Serve: 
Serve the fried Karimeen fish with a wedge of lime and green chilli.

Courtesy: Chef Joey Matthew

Mysore Masala Dosa

1 cup par-boiled rice 
1 cup rice 
1/4 cup black gram (urad dal) 
3 Tbsp toor dal (yellow pigeon peas)
3 Tbsp semolina 
1 tsp methi seeds (fenugreek seeds) 
Salt - to taste 

For the Dosa Masala:  
250 gm potatoes 
1 cup onions - finely sliced 
1 tsp chopped garlic 
1 tsp chopped ginger 
2 Tbsp chopped coriander leaves 
Green chillies - to taste 
Salt - to taste 
1 tsp mustard seeds 
1 cup sliced tomatoes 
1 sprig of curry leaves
Soak all the ingredients except semolina for about four hours. 
Mix the semolina, salt and water. 
Make a batter and keep it aside overnight to ferment. 

For the Dosa Masala:  
Boil and peel the potatoes and slice it into small pieces. 
Grind the garlic, coriander leaves, green chillies and onions to make a paste. 
Heat oil in a pan and add the mustard seeds to it. 
Sauté the remaining onions in it. 
Add the paste and fry for some time. 
Add the tomatoes, potatoes, salt and curry leaves. 

For the Dosa: 
Heat a little oil in a pan and spread the dosa batter over it. 
Pour oil around the dosa and fry well. 
Place some filling in the dosa, fold and serve hot.

Courtesy: Chef Niru Gupta