Steps:
Wash potatoes but do not peel. Boil until just tender. Do not boil. Cool and peel. Cut into thick slices or 1/2 inch cubes. Allow to cool thoroughly before tossing in all other ingredients, taking care not to break up the potato pieces. Serve cold.

Steps:
Knead all the ingredients well with a little water.- Make small balls and flatten them into thin chapattis and cut them into big diamond shaped pieces with a knife.- Deep-fry them in 2 cups of oil until light brown.- Soak the extra oil and serve with tea.

(For the Filling)
Cauliflower in tiny flowerets-100 gms., potato diced-100 gms
Shelled peas-100 gms, Sliced fine onion-50 gms, Oil-2 tbls

Turmeric powder-1/8 tsp, Cumin powder-1/4 tsp, Coriander powder-1/4 tsp, Chilli powder-1/8 tsp, Salt to taste, Sugar-1/4 tsp, Ginger paste/powder-1/4 tsp

Steps:
Filling
Heat oil and fry all the ingredients over low heat till it is cooked. Remove heat and let it cool.

Pastry
Rub ghee into sieved flour and salt. Add enough water to make soft, pliable dough. Knead thoroughly till dough comes clean off the board. Cover and keep it aside at least for 1/2 an hour. Divide into 12 equal portions and roll out into 4" diameter circles. Cut each circles into half. Taking one half, form a hollow cone. Fill each cone with the prepared filling. Wet along the open mouth of the cone and seal. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Fry till golden brown. Remove with slotted spoon and drain excess oil.

Steps: 
Shell and de-vein 250 gms of shrimps. Wash thoroughly and pat dry. Marinate for no more than 10 minutes in two tablespoons of vinegar, half a teaspoon of sugar and a little salt. Dip the marinated shrimps in a batter prepared from a beaten egg and two tablespoons of flour. Cut two large slices of bread diagonally. Smear one side of each piece with the shrimp mixture. Heat oil in pan. Place the bread slices with the shrimp mixture face down in it. Fry over slow heat till golden, then flip over and fry till crisp. Serve hot with a sprinkling of pepper powder.