Mutton bharva kabab

Deep fried coated lamb kababs snacks stuffed with paneer

Ingredients:

For the kababs:

900 GMS.( 2 LB) minced lamb
1 tbsp. each of ginger-garlic paste
1 1/2 tsp. chopped green chilies
1/2 tsp. chili powder
1 tsp. garam masala powder
A pinch of white pepper powder
A pinch of fenugreek powder
A handful of chopped coriander leaves
Salt according to taste

For the filling:

3/4 cup grated paneer
2 tsp. chopped green chilies
3 tsp. chopped onions
1/2 tsp. each of salt and pepper powder

For the batter:

4 tbsp. cornflour
4 tbsp. all purpose flour
1 egg, beaten
1 tsp. vinegar
A pinch of white pepper powder
1 tsp. each of ginger-garlic paste
Salt according to taste
Oil for frying

Method:

For the kababs:

1. Mix altogether the lamb mince with salt, white pepper powder, chili powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chilies and coriander leaves.

2. Knead it well and refrigerate for 20-25 minutes.

For the filling:

1. Mix together the green chilies, onions, salt & pepper and grated cheese. 2. Divide the filling into equal portions and keep aside.

For the batter:

1. Mix the cornflour with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to get a thick batter.

To proceed:

1. Make long kababs with the mince mixture and skewer in four equal parts. 2.Roast in a tandoor for five -ten minutes. Allow to cool. Remove from skewers. 3. Slit each kabab lengthwise and stuff the green chili-cheese mixture into it. 4.Dip the stuffed kababs in the prepared cornflour batter and deep fry in hot oil until crisp and golden brown in colour. 5.Remove from oil and drain off excess oil. Serve hot, with mint chutney

Stir Fried Vegetables

A medley of vegetables in the basic sweet and sour sauce

Ingredients:

1 sliced onion
2 chopped spring onions
1 teacup shredded cabbage
1/2 sliced capsicum
1 sliced tomato
2 tablespoons coarsely grated carrots
2 tablespoons bean sprouts
A pinch baking powder
A pinch citric acid
2 teaspoons Soya sauce
2 teaspoons ginger water
1 teaspoon chili garlic paste
2 teaspoons chilies in vinegar
1 tablespoon oil
Salt according to taste
2 bread slices

Advice:

Stir-frying makes a nutritious diet as it does not introduce as much fat as ordinary frying does and is therefore a superior cooking technique.

Serve with:

Serve hot with bread slices.

Method:

1. Heat the oil in a large pan on a high flame. Add the onions, vegetables, baking powder and citric acid and stir until tender.

2. Add the Soya sauce, ginger water, chili garlic paste, chilies in vinegar and salt and mix well.

For the ginger water : Grate 12 mm. piece of ginger, add 1/4 teacup of water and keep aside for 1/2 hour.

For the chili garlic paste : Grind 5 to 6 garlic cloves with 5 red chilies and 1/4 teacup of water.

For the chilies in vinegar : Cut 3 to 4 green chilies and add to 1/2 teacup of white vinegar.