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.

Brinjal Chicken Keema

Ingredients:

1. Minced/ground/keema chicken

2. Oregano, Basil, Dried Parsley

3. Grated Mozzarella cheese

4. Onion, garlic, ginger chopped

5. Capsicum chopped

6. Maida

7. Butter and vegetable oil

8. Brinjals

9. Turmeric, chilli powder

10. Capsico Sauce, Tomato sauce

Process:

1. Cut the brinjals into round chunks and fry it just smeared with little salt and keep it aside.

2. Heat oil in the skillet and add chopped onion, garlic and ginger.

3. Add turmeric and chilli powder and mix well.

4. Add chicken keema (add lemon juice before) and mix well.

5. Add dried parsley, basil, oregano, tomato sauce, salt, little water and mix well till the keema is tender and cooked well and keep it aside.

6. Heat oil in the skillet and add chopped onion garlic and capsicum and fry it till its translucent.

7. Sprinkle 1tbsp of maida or flour and mix well and let it stick to the capsicum, onion and garlic pieces.

8. Add milk (cold) and stir continuously so that no lumps are formed.

9. Add pinch of black pepper, capsico sauce and mix well, turn off the flame when the white sauce starts to thicken.

10. Place the brinjals in a layer and then top it with the cooked keema and then pour in the white sauce (maida and milk sauce), top it with grated cheese and chopped parsley.

11. Heat it in the micro oven in high power mode for 2 mins.

12. Serve it hot with butter rice.

Sabudana Vada

Ingredients:

1. Sabudana/ Tapioca

2. Chopped onion.

3. Grated potaoe.

4. Chopped green chilies

5. Red chili powder

6. Lemon juice.

7. Roasted cumin and dhaniya powder

8. Salt

9. Maida/ Flour

Process:

1. Mix all the ingredients listed above and make it in a dough.

2. Make small balls and press on the palm.

3. Heat the oil and fry the flattened vada till golden brown.

4. Serve hot with any chutney or sauce.

Fish in White Sauce

Ingredients:

1. Fish (Rohu or Tilapia)

2. Garlic

3. Onion

4. Flour

5. Pepper

6. Salt

7. Tabasco sauce

8. Tomato sauce

9. Fresh Parsley

10. Vegetable Oil

11. Lemon juice

12. Milk

Process:

1. Wash the fish and make it pat dry

2. Add lemon juice, salt, black pepper powder, and smear with little flour and fry it till it becomes light brown and keep it aside.

3. Heat the skillet and add oil , minced garlic and chopped onion and saute it till it becomes translucent.

4. Add 3/4 tbsp of flour and dry mix it for some mins.

5. Add milk and stir simultaneously so that no lumps are formed.

6. Add tomato sauce, Tabasco sauce, salt and a pinch of sugar for taste.

7. Mix well and stir it till it becomes a thick gravy.

8. Pour the hot sauce on the fried fish.

9. Garnish it with freshly chopped parsley and serve it with butter rice or plain rice.

Cabbage Vadi/Bori Curry

Ingredients:

1. Cabbage

2. Chana Daal

3. Urad Dal

4. Bori/Vadi

5. Shredded Coconut

6. Green chilies, chopped onion and ginger

7. Mustard seeds

8. Jeera/cumin seeds

9. Coriander

10. Salt, sugar and oil

Process:

1. Fry the bori/vadi and keep it aside.

2. Heat the oil in the skillet and add mustard seeds and cumin seeds.

3. Add curry leaves and add onion and ginger pieces.

4. Add little urad and chana daal and fry it golden brown.

5. Add the chopped cabbage and add some salt and sugar and sprinkle shredded coconut and green chilies.

6. Mix well and cover it with a lid so that it become tender.

7. When it is tender add the fried bori/vadi and also sprinkle more of coconut and mix well for 2 mins.

7. Garnish with freshly chopped coriander and serve it with hot roti or even plain rice.