Ingredients:
Serves 4 people

• 5 lbs of potatos
• 1 large onion
• 4 eggs
• 2 teaspoons of salt
• 1/3 to 1/2 cup of wheat flour
• oil
• applesauce
  

Shred the potatoes and dice the onion and mix them together.

Add all the rest of the ingredients and mix together well.

Heat the oil in a frying pan.  When oil is hot, put a big spoonfull of the "batter" in the hot oil and flatten it.

When the pancake is cooked on oneside, carefully flip it over until the entire pancake is golden brown.

Dry the oil and put applesauce on the pancake and eat.

Enjoy!!

Arav's Chicken Curry (Indian...spicy)
Arav (exchange student from India 2006-07)
written from his mother's recipe

Serves 8

Chicken - 1 kg (2.5 #) We used skinless, boneless chicken.
Onion paste from 6-7 onions (rougly chop onions, add 1/4 cup water and crush in the mix)
Ginger paste - 1T
Garlic paste - 1 T
Tomato 3-4, crushed in a mix or tomato puree 1/2 cup
Cardamom (choti elaichi) - 4 (opened)
Cloves (long) -4
Bay leaf (tejpatta) - 4
Cinnamon (dalchini) - 1 inch
Oil - 1/4 cup
Salt - 1 t
Turmeric pwd (haldi) - 1/2 t
Red Chili pwd - 1/2 t or more
Corriander pwd (dhania) - 1 1/2 t

**Please note that by using a food processor on the onions, garlic, and tomato, you can skip the step of adding water to make the paste. We substitued strips of ginger root big enough to take out when serving for the ginger paste.

Directions: Heat oil, saute onion, garlic and ginger paste, cardamom, cloves, bay leaf, cinnamon till brown. Keep stirring...don't let it burn. Keep adding 2 T of water and stirring, or else it will BURN. The paste will turn brown.

Then add the tomato or tomato puree and all the dry spices...salt, chili, coriander pwd, turmeric pwd. Saute for another 5 minutes.

Add the chicken pieces. Saute on slow fire, adding 1/4 cup water. If water dries, add a little more water. Sauter for 10 minutes and then add around 6 cups of water and cook on slow until the chicken is done and soft. Adjust the curry.