Crunchy Cutlets

Ingredients

• 2 boiled and mashed : Potato
• 1 ½: Bread slices
• 1 tbsp, chopped: Coriender leaves
• Salt as per taste
• 1 tsp: Chat masala
• 1 chopped: Green chilli
• ¼ tsp: Garam masala
• ½ cup; boiled :Moong sprouts
• 4 tbsp: Bread crumbs
• 1 lemon: Lemon juice

Method

Mash the potatoes properly and mix the bread slices. Keep it aside.
Now add all the ingredients except bread crumps and mix well.
Make medium sized balls of potato mix; flatten them and stuff the stuffing in it.
Give the shape of cutlet and roll on the bread crumbs.
Fry them in hot oil. Serve with mint chutney or tomato sauce.

Machcher Jhol

Ingredients

• 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
• 1 tsp: Turmeric
• ½ tsp: Salt or to taste
• Grind Together
  
  • 1 ½ cup: Onion, roughly chopped
  • 1 tsp: Garlic, chopped
  • 2 tsp: Ginger, chopped
  • 2-3: Dried red pepper
  • ½ tsp: Turmeric
  • 1 tsp: Salt or to taste
• To Proceed
  • ½ cup: Mustard oil
  • 1 tsp: Onion seeds
  • ¼ tsp: Cinnamon, broken in small pieces
  • Coriander leaves for garnish
  • 4 pcs: Cloves
  • 4 pcs: Green cardamoms
  • 1-2: Bay leaf
  • 2-3: Green chillies, slit lengthwise
  • 3 cup: Water

Method

1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
3. Lift the fish out of the oil, and keep aside.
4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
7. Serve hot garnished with the coriander leaves.

Stuffed Vegetable Punjabi Parantha

Ingredients (Serves: 2)

• 1 cup: Mixed vegetables ( potato, cauliflower, carrot, beans etc.)
• 1 cup: Wheat flour
• 1/2 cup: Refined flour (maida)
• 1 tsp: Garam masala
• 3-4: Green chillies
• 1 cm piece: Ginger
• Coriander leaves
• Ghee for frying
• Salt to taste

Method

In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.

1. Sieve wheat flour and refined flour with a little salt.
2. Knead a soft dough. Divide into equal portions.
3. Add garam masala crushed ginger, salt, cut green chillies and chopped coriander leaves into one cup chopped and cooked vegetables and mash them nicely.
4. Take a one portion of the dough, roll out into small chapati, place one portion of vegetable mixture into th centre of the chapati and seal carefully on all sides. Roll out again into chapathis about half cm thick dusting with flour to prevent the chapati from sticking the board.
   5. Bake or fry on tawa by adding ghee to both sides till nicely golden brown.
5. Serve hot with butter and pickle.

Medu Vada

Ingredients

• 1 cup: Urad dal
• 1 big piece: Ginger
• 3-4: Green chilli's
• 1/2 tsp: Pepper corns
• 1 tsp: Hing
• A few: Curry leaves
• Oil for deep frying
• Salt to taste

Method

1. Soak the urad dal in water for an hour.
2. Grind to a paste all the ingredients except oil with as little oil as possible.
3. Refrigerate the batter for an hour.
4. Heat oil in deep pan for deep frying.
5. Shape into Vadas and deep fry on both sides till brown.
6. Serve hot.

Vegetable Uppama

Ingredients

• 150 gm: Semolina
• 100 ml: Curd
• 250 gm: Diced vegetables
• 2 medium size: Onion, sliced
• 1 large: Tomato (chopped)
• ½ tsp: Skinned urad dal
• ¼ tsp: Mustard seeds
• ¼ tsp: Cumin seeds
• 1-2: Curry leaves
• 3-4 no: Chopped green chillies
• 2 tsp: Garlic paste
• 1 tsp: Ginger paste
• 2 tsp: Ground coconut
• A pinch: Ground cloves
• A pinch: Turmeric powder
• 2 tbsp: Chopped coriander
• 1 tsp: Lemon juice
• 4-6 tbsp: Oil
• 250 ml: Hot water
• Salt to taste
• 
  

Method

1. Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
2. Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, salt and coconut paste. Stir and fry for 5 minutes.
3. Add vegetables and tomato. Fry for 3-4 minutes. Add semolina.
4. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.
5. Garnish with coriander and sharpen with lemon juice.
6. Serve hot with rasam.

Gosht Biryani

Ingredients (Serves: 4)

• 1 kg: Mutton or lamb
• 2 cups: Basmati rice
• 1 tsp: Whole garam masala
• 2 cups: Yogurt
• 5 tsp: Ghee or oil
• 2 cups: Sliced onions
• 2-3: Green chillies
• 2 tsp: Ginger paste
• 2 tsp: Garlic paste
• 2 cups: Chopped tomatoes
• Salt to taste
• 2 tsp: Coriander powder
• 2 tsp: Garam masala powder
• 1 tsp: Turmeric powder
• 1 tsp: Cumin powder
• 1 tsp: Red chilli powder
• A generous pinch: Saffron
• 1 pcs: Ginger (two inch piece)
• ½ cup: Fresh coriander leaves
• ½ cup: Fresh mint leaves
• ½ cup: Warm milk
• 50 gm: Butter
• For Garnishing
  • Fried sliced onions
  • 
    
  • Method

1. Clean mutton or lamb and cut into one and half inch sized pieces.
2. Pick, clean and wash rice. Soak rice in water.
3. Chop green chillies. Peel ginger and cut into julienne (thin strips).
4. Wash coriander and mint leaves and roughly chop them separately.
5. Soak saffron in warm milk and keep aside.
6. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.
7. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
8. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.
9. Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
10. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
    *In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat.
11. Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.
12. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
13. Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes.
14. Serve garnished with fried sliced onions and mixed vegetable raita.

Gujia

Ingredients (Makes: 20 pieces)

• 1 kg Khoya
• 500 gms Sugar
• 500 gms Maida
• 200 gms Chopped Almonds
• 6 tbsp Cooking Oil
• 3 tbsp Raisins
• 200 ml Water
• 
  

Method

1. Mix Maida with 6 tbsp of oil to make a soft dough and knead it lightly.
2. Cover with a wet cloth and leave it aside.
3. Deep-fry the Khoya in a frying pan till light brown in color. Be careful not to over fry the Khoya.
4. Add chopped Almonds, Sugar and raisins and mix well.
5. Fry again for few minutes and then allow the mixture to cool.
6. Prepare a small and thick Chapati from the kneaded dough.
7. Stuff half of the Chapati with the Khoya mixture.
8. Fold and draw the inwards edges of Chapati.
9. Deep-fry the Gujia on slow fire till golden brown.
10. Drain the oil properly after taking out the Gujia and store them in an airtight container.
11. Follow the same procedure till the dough is consumed.
12. Enjoy the tempting sweet dish of Gujia.