Chicken Keema Chop

Ingredients:

1. Chicken Keema

2. Onion, garlic, ginger capsicum, tomatoes finely chopped

3. Paprica, Black pepper, salt, lemon juice/vinegar

4. Biscuit powder and eggs

5. Potatoe boiled

6 Garam Masala powder

7. kishmish and suger taste wise

8. Green chillies

9. Tomatoe sauce

Process:

1. Wash and drain the keema/minced chicken and keep it aside.

2. Heat the oil and add garlic, onion, ginger, capsicum and kishmish (take off when it increases in size) saute for some mins.

3. Add the minced chicken and add garam masala powder and mix well.

4. Add paprica, black pepper, tomatoe sauce, few drops of lemon, chopped green chilies and add pinch of sugar n salt (taste wise)

5. Mix well and stir it till the curry is dry.

6. Mash the boiled potatoes and place the soft dough into your palm and shape it into a shell and place the keema curry mix into it and fold it into a semicircular ball.

7. Dip the keema potato coated balls into the bitten egg and roll it into a biscuit powder.

8. Heat oil in the skillet and fry the balls till golden brown and serve with any type of sauce n salad.

Salmon Lau Pata Paturi ( A folded pocket with bottle gourd leaves)

Ingredients:

1. Lau Pata (Bottle Gourd leaves)

2. Mustard seed paste

3. Mustard Oil

4. Salt

5. Fresh Cilantro

6. Lemon juice

7. Thread

8. Green chilies

Process:

1. Wash and pat dry the lau pata and keep it aside.

2. Wash and cut the salmon and pat dry it.

3. Add lemon juice, salt, mustard paste, mustard oil, cilantro and whole green chilies.

4. Marinate the fish for 3hrs for best result.

5. Apply little mustard oil on the leaves and place the marinated fish within the leaves and tie it with thread and place them in a baking tray and cover it with a lid.

6. Place the tray in convectional oven on 400f temp and keep it for 45mins and in between just turn on the sides.

7. Serve hot with plain rice.

Tips:

This dish can be prepared in pressure cooker also.

The mustard paste should be done fresh not readymade ones for the pure taste.

Liver Alu Lau curry (Mete Curry)

Ingredients:

1. Liver cubes

2. Potato cubes

3. Lau cubes

4. Red chili, turmeric, dhaniya, jeera/cumin powder and Mouri bata

5. Whole garam masala and powder also

6. Mustard oil

7. Dried red chili and bay leaf

8. Onion, garlic and ginger

Method:

1. Wash and cut liver into cubes and set aside.

2. Wash and cut lau and potato into cubes

3. Heat oil in the skillet and add bay leaf, whole garam masala and fry till the aroma comes out.

4. Add all the masalas, chopped onion, garlic, ginger and mouri bata and saute till it leaves out the oil.

5. Add diced potato and lau and mix well for some mins.

6. Add the liver cubes and mix well and place a lid for 5/6 mins.

7. Inspect the cubes and add water and salt as per taste and again set the lid for about 7/8mins till its tender.

8. Sprinkle garam masala powder and pour it into a serving dish.

9. Serve hot with paratha or plain rice.