Prawns Cutlet

Ingredients

Shelled Prawns – 250 gm

Boiled potatoes – ½ kg
Chopped onion - 1/2 cup

Green chilli - 2

Turmeric powder – a pinch of

Red chilli powder – 1/2 tsp

Ginger – 1 inch

Coriander leaves – ¼ cup

Salt as per taste

Oil for frying

Bread crumbs – 1 cup

Eggs – 2 beaten

Method

Clean and wash the prawns. Boil it with little salt and red chilli powder for five minutes. Remove excess water. Put this prawns in a bowl and add to it smashed potatoes, coriander leaves, red chilli powder,paste of green chilli and ginger, chopped onions salt and mix well. Make flat round sized balls. Coat it with bread crumbs and Dip it in a bowl of beaten egg and shallow fry it. When it turns golden brown, remove from fire. Decorate with coriander leaves, lemon slice and cucumber slice and serve hot.

Hummus Recipe

This is a Middle East Arabic recipe and a very quick and easy recipe.

Ingredients

Chickpeas – 259 gm soaked in water overnight

Garlic = 4 cloves

Lemon juice – 1 tbl.sp

Roasted Tahini or sesame seed – 1 tbl.sp

Yogurt – ½ cup

Pepper powder – ½ tsp

Salt – 1 tsp

Method

Grind these all ingredients into a smooth paste. Add salt and cumin seeds and use as a smooth and creamy dip.add little olive oil, if it is too thick. Sprinkle pepper powder on it. Have it with pita bread.

Khandvi

Ingredients

Besan/Gram flour – 1 cup

Butter milk – 2 cups

Ginger garlic, green chilli paste – 1 tsp

Asafetida – a pinch

Turmeric powder – a pinch

Salt to taste

For tampering

Oil – 1 tbl.sp

Mustard seeds – 1 tsp

Grated coconut – 1 tbl.sp

Asafetida – a pinch

Green chilies – 2

Coriander leaves – ¼ cup for garnishing

Method

In a bowl mix gram flour, butter milk, asafetida, turmeric powder, ginger garlic green chilli paste, salt and blend this mixture to form a smooth paste without any lumps. Cook for a few minutes, stirring continously and break up any lumps, add more water if needed.

Once you remove from heat, you have to act fast before it solidifies. Take a aluminum foil and lay it properly. Take one tablespoon of batter and put on one edge of the foil and with a flat spatula, gently pull the batter spreading it thinly. Take another foil and repeat this same procedure again. Leave this for five minutes till it solidifies.

With a sharp knife, cut into one to one and half inch strips and roll this strip into tight roll. Repeat this for all and place this on a platter. Sprinkle coconut and coriander leaves on it.

Heat oil in a pan, and add mustard seeds, asafetida and slit green chillies and when they splutter, sprinkle it over the khandvi and serve at room temperature.

Chicken Rolls

Ingredients

For the masala

Boneless chicken – 500 gm

Chopped onion – ½ cup

Ginger garlic paste – ½ tbl.sp

Chopped tomatoes – ½ cup

Red chilli powder – ½ tsp

Garam masala – ½ tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Chat masala – 1 tsp

Salt as per taste

For the dough

Wheat flour – 1 cup

White flour or refined flour -  ½ cup

Pinch of salt

Egg – 5

Warm water

Oil – 1 tbl.sp

For garnishing

Onions sliced

Green chilies

Coriander leaves

Chutney and cheese (optional)

Method

Cut chicken into smaller pieces and wash and drain excess water. Take a pan, heat oil and add onions and sauté till golden brown. Then add ginger garlic paste to it, then add tomatoes, and cook till oil gets separated from masala. Then add garam masala, turmeric powder, cumin powder, coriander powder, red chilli powder and salt and chat masala. Cook on a low flame, then add chicken and mix well. Allow it to cook for few minutes. Keep stirring in between to avoid burning. Cook till the whole moisture is lost. When cooked remove from fire and keep aside.

For making chapati

In a bowl, add the flours, salt, one table spoon of oil and mix well. Break one egg and mix well. Knead this like chapatti dough. Coat it with oil and leave for half an hour. Break all the four eggs and beat well and keep aside.

Divide this dough into equal parts and roll it round like chapatti. Heat flat pan and place this chapatti on the hot pan and cook till bubbles start to appear. Flip this chapatti and

Pour little beaten egg on it. Spread it properly and then flip again to allow the egg to cook for a couple of minutes. Drizzle some oil on both the side to help cook the egg and flip once again. When cooked take this chapatti on a plate.

To the chicken masala, add finely sliced onions, chopped green chilies, coriander leaves and lime juice and mix well. Place little portion of this masala on the roti and chutney or cheese if you like. Roll the roti to form a tight roll and wrap it with a foil. Put tooth pick to keep it from unwrapping and serve hot.

Egg Keema Recipe

Ingredients

Mutton mince – 500 gm

Eggs – 3

Onions – 2 chopped

Tomato puree – 1 ½ tbl.sp

Ginger garlic paste – 1 tbl.sp

Green chilli – 2

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Turmeric powder – ¼ tsp

Corriander powder – ¾ tsp

Salt to taste

1 tbl.sp oil

Corriander leaves – ¼ cup

Method

Wash keema or mutton mince and drain the water and keep aside.

Heat oil in a pan and add chopped onions and sauté till golden brown, then add ginger garlic paste, chopped green chillies, tomato puree, garam masala, red chilli powder,coriander powder, salt, turmeric powder and fry till masala separates from oil. Then add mutton mince to it and mix well and cook for 20 to 25 minutes on a low flame, add water if needed. When it is cooked, add eggs one by one stirring it continuously. Mix well. Cook for 2 minutes and remove from fire and garnish with coriander leaves. Delicious egg keema is ready to serve.

Quick Spinach Recipe

Ingredients

Spinach – 1 bunch

Onion – 1 small

Green chilli – 1 or 2

Garlic – 3 cloves

Salt as per taste

Oil

Method

Clean and wash spinach till all the dirt is removed. Chop into small pieces. In a pan, heat oil, and saute onions, green chillies and garlic. Cook till onions are soft, then add chopped spinach, salt and mix well. Cook for only five minutes and remove from fire. Serve with chapati.