Rainy days have a specialty. It is the time to work on ones favourite recipe. Fries generally turn out to be the prefered priority during these wet days. To brighten your monsoon days try out some of the mouth watering recipes.

Steps:
Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot.

Steps:
Wash sago grains and soak in water so that it gets bigger and tender. Mix with all the ingredients except oil and make small balls out of the mixture. Deep fry and serve.

Steps:
-Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well. Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them.
-remove them until rich brown and drain extra oil on absorbed paper and serve.

 
Steps:
Wash the fish pieces. Apply salt and a pinch of turmeric. Heat oil in a pan and add the mustard seeds and the chili and then fry the fish pieces. Add water in the pan. To it add tamarind, sugar and molasses. Remove from heat and cool and serve.

 
Steps:
Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodized salt as iodized salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.