Hyderabadi Biriyani

Ingredients:

1 whole chicken / 2 lbs chicken,

1 kg Basmati rice / 2 lbs rice

1 cup thinly sliced onions,

2 tsp ginger/garlic paste,

3 tsp chilli powder,

½ tsp turmeric,

100 g cashew nuts,

4 or 5 bay leaves,

4 or 5 cloves,

2 cm long cinnamon sticks,

3 or 4 cardamom pods,

1 or 2 tsp shah jeera,

2 cups mint leaves,

1 cup coriander leaves (cilantro),

½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),

1 lemon,

1 ½ tsp salt (according to taste),

1 cup ghee (clarified butter),

½ cup yogurt,

1 cup oil,

few strands of saffron,

2 cups finely sliced onions,

Method

Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions.Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Bread Jamun

Ingredients :
Brown corners of the bread
Oil
Water
Sugar
Method :Combine sugar & water. Heat until it becomes a thick sugar syrup. Take the brown corners of the bread and make it into smooth dough with enough water.Make small balls from the dough.Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till it becomes crispy & brown. Then put this fried ones in the sugar syrup.Ready to serve.

Paper Dosa

Ingredients : For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking
For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste
For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil
For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil
**********************************LETS START COOKING
For the Sambhar Masala : Heat the oil and roast all the ingredients for the sambhar masala in it.Grind to make a fine paste in a mixer using a little water. Keep aside.
For the Paper Dosa: Wash and soak the raw rice and urad dal for 4 hours.Drain, mix the rice flour and grind to make a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa. Cook on one side, pouring a little oil along the edges while cooking. When it becomes crispy, make a roll.Repeat the same procedure for the remaining batter.
How to Proceed : Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to boil.Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and hing until the mustard seeds crackle. Put this to the sambhar and boil for at least 15 minutes. Ready to serve.

Vegetable Pulav

Ingredients :
¼ kg basmati Rice
25 gms carrots, chopped.
25 gms french beans, chopped.
25 gms cauliflower, chopped.
25 gms peas.
2 cloves
2 cardamoms
2 pieces cinnamon
2 onion, sliced.
¼" piece ginger, crushed
3 flakes garlic, crushed
¼ tbsp chilli powder.
a pinch haldi powder
1 tbsp coriander, chopped
3 green chili
2½ cup water
3 tbsp ghee
salt to taste
***************************************LETS START COOKING
Heat ghee in a cooker, then put the cloves, cardamoms, cinnamom, slicedonions and sauté for sometime.Put the ginger garlic and sauté till it smells nicely.Put the rice and mix for sometime, then put vegetables, chili powder, haldi powder, coriander leaves, green chilies, salt and water.Close the cooker lid and pressure cook for 5 minutes. Take out from heat.Ready to serve.

Kerala Style Chicken Curry

Chicken - 1 kg
Onion(large) - 3 nos(finely sliced)
Tomato - 3 - 4 nos
Pepper powder - 3 tsp
Dried red chillies - 4 - 5 nos
Ginger - A two inch piece
Garlic pods - 10 nos
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Lemon juice - 1 tbsp
Salt - As reqd
Oil - 3 - 4 tbsp
Curry leaves - A few
Coriander powder - 4 tbsp
Tamarind - A lemon sized ball
Garam masala powder - 1 tsp
Coriander leaves(chopped) - 2 tbsp
***********************************LETS START COOKING**
1)Clean the chicken and cut into small pieces.
2)Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.
3)Heat oil in a pan or a kadai.
4)Fry finely sliced onions till golden brown.
5)Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Keep it aside.
6)Heat 2 tbsp of oil in another kadai.
7)Fry the chicken for 5 minutes on high flame. :- The chicken will cook very quickly.
8)Add the tomato-onion mix and blend everything properly.
9)Add tamarind pulp dissolved in half cup of water and simmer for some time.
10)Add garam masala. Mix lightly.
11)Add coarsely ground peppercorns.
12)Garnish with finely chopped coriander leaves.
Serve hot.

Chola Battura

Ingredients :

500 grams maida

1½ tsp sugar

20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds

25 grams ghee or margarine or butter

1 tsp salt
Oil for deep frying

***********************************LETS START COOKING
Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Chapati

Ingredients :

Wheat flour

1 tsp salt

1 tsp ghee
*******************************************LETS START COOKING

Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer than that of puri.Keep aside for an hour.Then shape parts of dough into balls bigger than the ones fit for puris.Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on the tawa moderately.Ready to serve.

Poori

Ingredients :

Wheat flour

2 tsp sugaroil or ghee for frying

asafoetida

water

salt to taste
**********************************LETS START COOKING

Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee. Knead well. Shape parts of the dough into balls of desired size.Dust them with wheat flour. Roll into puris on a wooden board.Deep-fry them in hot oil or ghee, in a frying pan.

Spicy Paneer Nan

Ingredients :

For the dough :

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt
For the stuffing :

100 grams paneer,

grated1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste
****************************************LETS START COOKING

Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.Mix all the ingredients for the stuffing properly.Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.Seal the edges and roll into oblong shape to any other shape whichever you like.Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).Take out and apply butter.Ready to serve.

Green peas paratha

Ingredients :

For the stuffing :

2 teacups boiled green peas

5 green chillies, finely chopped

1 tsp jeera

1 tbsp ghee

salt to taste
For the dough :

3 teacups whole meal flour

2 tbsp ghee

½ tsp salt
For the parathas : Ghee for frying
***************************************LETS START COOKING

For the stuffing :Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.
For the dough: Sieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.
How to proceed:Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.Cover the mixture by drawing up the edges towards the center.Press on a floured board and roll out into a round as large as saucer. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. Repeat the same procedure for the rest of the dough.Ready to serve hot

Methi Ki Roti

Ingredients :

2 teacups cauliflower, grated

½ tsp jeera

1 onion, chopped

1 tbsp coriander leaves, chopped

2 green chillies, chopped

½ tsp ginger, chopped

2 tsp oil

salt to taste
***********************************LETS START COOKING

Heat the oil and sauté the jeera until they crackle.Put the onion, green chillies and ginger and sauté for further ½ minute.Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.Put the coriander and stir well.

Aloo ki Poori

Ingredients :

2 teacups maida

2 potatoes, boiled

2 pinches pepper powder

½ teacup milk

2 pinches saffron

2 tbsp melted ghee

½ tsp salt

ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Chicken Vindaloo

Ingredients :

1 kg chicken
For Seasoning :

3 tsp ghee

few coriander leaves

1/2 onion finely sliced

Salt to taste
For VindalooMasala :

To be ground into paste :

3 tsp jira

12 dry kashmiri chillies

1/2 an inch turmeric

2 pods cardamoms

10 garlic cloves

2 tbsp vinegar

Method :Cut and wash the chicken and make pieces.Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours.Add them to the meat. Allow it to simmer for 10 minutes.

Chicken Khurma

Ingredients :

1-1.5lb chicken

2 medium Onions

3 big Green Chillies, chopped

1/2 inch Ginger, chopped

1/4 cup Coconut grated

1/2 tsp turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin seed powder

1 tsp Saunf Garam masala

1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)

Salt to taste

4 tsp Oil

2 tbsp Coriander leaves

Method :Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions.Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish. Goes well with rice and rotis.

Butter Chicken

Ingredients :

1 whole chicken

2 tomatoes puree in a blender

2 onions, chopped

1 tbsp ginger-garlic paste

15 cashew nuts paste

1 ½ tbsp butter

3 tbsp cream

1 tsp chilli powder

Oil for frying salt to taste

For the marinade :

1 tbsp tandoori masala

½ tbsp garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp lime juice

½ tsp jeera

5 tbsp yoghurt

Method :

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.

Chicken Biriyani

Ingredients :

8-10 oz basmati rice, rinsed

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

1 tsp finely chopped fresh ginger

4 boneless, skinless chicken breasts

¼ tsp cayenne pepper

½ tsp ground cumin
For garnishing :1 tbsp fried onions

2 tbsp toasted flaked almonds

1 tsp ground coriander

a pinch of nutmeg

¼ tsp ground cinnamon

¼ tsp turmeric

6 fl oz natural yogurt

1 tsp sugar

3 tbsp raisins or sultanas salt and black pepper

Method :Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.Reduce the heat to low and cook undisturbed for 10 minutes.Remove from heat and rest, still covered, for 5 minutes.Uncover, sprinkle with the garnishes and serve.

Baked Chicken

Ingredients :

Chicken 2 portions (without skin)

Lemon juice 2 tsp.

Ginger garlic paste 1 tsp.

Green chilies Four

Oil 1 tsp.

Plain flour 20 gm.

Salt and pepper as per taste

Lemon wedges and coriander leaves

Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.

Chicken Fried Rice

Ingredients :

6 cups boiled Basmati rice

1 cup chicken

1/2 cup prawns cooked

1 egg

1/4 cup capsicum cut into fine strips

1 cup regular onion, chopped fine

1 cup spring onions, chopped fine

2 tablespoons of ginger-garlic paste

1 cup of mixed vegetables

soya sauce

chilli sauce

Method :Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready.

Rosemary Chicken with Orange-Maple Glaze

Ingredients
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
Method

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Chicken 65

Ingredients

1-1.5 lb boneless chicken

2 tsp Chilli powder

3 tbsp Lime Juice

2 tbsp Curd

2 tsp Ginger garlic paste

Salt to taste

a little Food coloring

Oil for deep frying
For garnish:

Curry Leaves Green Chillies – finely chopped

Red Onions

Lime slices

Method:Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Chicken Soup

Ingredients:
500 gms chicken bones
100 gms boneless chicken(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil

Method :Clean and wash chicken bones.Clean, wash and cut chicken into small piecesPut chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.Boil for half an hour. Strain and keep aside.Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.Bring it to a boil and serve.

Chicken Tikka

Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera

1 tsp mango powder

1 tsp chilli powder

juice of a lime

good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or wateroil

Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.

Fish Patties

Ingredients:
2 eggs, beaten

1/2 cup bread crumbs

Oil for frying
Mix together for the patties:

250 gms codfish, cooked and minced

2 potatoes, boiled and smashed

1 small onion, chopped finely.

1/2" ginger, grounded into paste

3 garlic flakes, grounded into paste

5 green chillies, chopped finely

1/2 tsp garam masala

1/4 tsp turmeric powder

1 tbsp coriander leaves

Salt as per taste

Method:
Add to the patties mixture 1/2 of beaten egg
Mix it well
Make small rolls of the mixture and flatten it
Heat oil for frying
Dip the patties in the remaining beaten egg
Roll it in the bread crumbs
Deep fry till golden brown
Remove and drain it
Serve hot with wafers

Meen Mappas

Ingredients:
½ kg - fish (black pompfret), cut into pieces

150 g - onion, chopped

150 ml - thick coconut milk

4 - green chilies, slit

12 flakes - garlic, chopped

2 tsp - ginger, chopped

curry leaves3 petals

kudampuli, torn into pieces and soaked in 150 ml water50 ml

oilmustard seeds

methi seeds

salt to taste

mix the flowing powders with 4 tbsp of water½ tsp - black pepper powder½ tsp - turmeric powder½ tsp - chili powder2 tsp - coriander powder.

Method:
Apply, chili, turmeric powders, galic paste, salt on fish. Marinate and deep fry
Heat the oil and season with mustard, methi, garlic, ginger, green chilies and curry leaves. Add onion and fry till sift.
Add masala paste, fry well.
Add kodumpuli and boil and boil till thick.
Add fish, cook on low flame for few minutes.
Add coconut milk, give boil and remove.

Chicken Fry

Ingredients:

1 lb chicken

1 onion

1 tsp ginger-garlic paste

2 green chilies, finely chopped

3 tsp dhania powder

1 tsp garam masala

½ tsp haldi powder

1 tsp chili powder

A pinch of nutmeg and pepper powder

Cilantro leaves Salt to taste

Method:Heat oil in a pan.Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.Add salt and dhania powder to taste and cook until it is done.Garnish with cilantro.

Meat Stew

Ingredients:
1/2 kg meat

3 chopped potatoes

2 tbsp ghee (optional - oil)

lemon juice as per taste
Make a paste of:

3 small onions

1" ginger2 garlic flakes

3 green chillies

3 cloves

1 black cardamoms

1" cinnamon

7 black pepper

1 tsp cummin seeds

1 tsp corriander seeds

Salt as per taste

Method:
Cut the meat into small pieces
Cook in enough water till half done
Remove the pieces and keep the meat gravy aside
Heat the ghee in a pan
Fry the grounded paste for 5 minutes; till oil separates
Add meat pieces and fry till brown
Add potatoes pieces and fry for a minute
Add the meat gravy and let it cook
When done, add lemon juice
Serve hot

Vegetable Cutlet

Ingredients:
potatoes

peas

carrots

beetroot (optional)

ginger crushed

green chilies crushed

cinnamon and clove powder

sugar

lemon juice or citric acid

bread crumbs

salt to taste

Method:
First boil and peel and mashed the potatoes.
Boil the carrots and peas and then add to mashed potatoes.
Mashed them together.
Add salt, sugar, lemon juice or citric acid, cinnamon and cloves powder, crushed ginger and green chilies according to your taste.
Make little balls from this and give them your favorite shape.
Now roll into breadcrumbs and shallow fry on the griddle.
You can deep fry too, if you want to dip those in egg white and then roll into bread crumbs and fry.