Chapli Kebabs

Ingredients:
½ Kg. mince (double minced)
2 tomatoes chopped very fine
2 onions – finely chopped
4-5 green chillies chopped
1 tsp. freshly crushed black pepper
1½tsp. coriander powder
1 tsps. crushed chilly flakes
2 tsps. ginger paste
4-5 garlic –crushed and chopped fine
Small bunch of coriander
few mint leaves
1 tsp. dried pomegranate seeds (anardana)
Salt to taste
1 boiled potato (mashed)
½ tsp. chaat masala
1 egg

Preparation:
Mix all together with a fork. Form balls and press to form a flat cake/patty. Keep in a refrigerator for 1 hour. After one hour – shallow fry on both sides. Serve hot.
This is a very soft and succulent kebab. Best when served hot.

Cabbage Cutlets

Cutlets made from Cabbage,   yes,  you read correctly.  You will thoroughly enjoy eating them piping hot with a spicy/tangy dip of your choice.  You can omit the egg if you want to keep it 100 percent vegetarian.  We had some vegetarian friends visiting so made this as an appetizer minus the egg.  However, if you dip in beaten egg and then coat with breadcrumbs they turn out crispy and neat.  Try them in your kitchen and do tell us how you liked them.

Cabbage is an excellent source of vitamin C and contains significant amount of glutamine and amino acid.  Cabbage can be included in dieting programs as it is a low calorie food.

Ingredient required and Method :  1/2 green cabbage (small), 6 green chillies, 3/4 cup fresh coconut, pinch of asofoetida, corriander leaves, 2 tablespoons chana dal, 1/2 teaspoon chilly powder or vegetable powder, 1 tablespoon urid dal, 2 tablespoons raw rice, 1″ ginger, 3 small onions, 2 small potatoes boiled and mashed, salt to taste, 1 egg and breadcrumbs.

Grate or chop cabbage very fine.  Mince onions, green chillies, coriander leaves,  ginger and add to cabbage.  Add chillie/vegetable powder and fresh grated coconut.  Dry roast dals and rice on a pan/tava and powder very fine in a dry grinder.  Add to the cabbage mixture.  Add mashed potato and mix well.  Roll into balls and shape them as desired.  Dip in beaten egg and then in breadcrumbs and shallow fry on both sides till golden.

These babies all shaped-up for the sizzle {and frying}

Serve hot with dip of your choice.  I served them with tomato/chilly sauce.

Lamb Croquettes

 Croquette is a small fried food roll,  containing usually as main ingredients – mashed potatoes and/or minced meat, fish, vegetables, eggs, onion, spices and herbs, shaped into a roll or cylinder or disk and then shallow or deep fried.

Croquettes,  Cutlets or Tikkies,  call them what you like,  but one thing for sure is that they are easy to make and lovely to serve as a starter or appetizer.   Have posted this recipe before and on demand of a few of my friends,  am posting it again on ‘Bring On The Chef In You’;  with new updated pictures. 

Do make them and let us know how they turned out.

Ingredients :-
1 packet lamb mince – (minced twice)
4 onions finely minced
Half pod garlic
2” ginger
2 green chillies
Big bundle of coriander leaves
Lemon juice
2 eggs
2” piece of Cinnamon
4-5 cloves
Pepper powder
Pinch of turmeric powder
1 tsp (stew powder, chillie powder  or  your favourite masala)
3-4 Potatoes –boiled and mashed
2 tablespoons of tomato ketchup (optional)
Bread crumbs as required

Wash and dry the mince.  In a small vessel, heat a tablespoon of oil, add cinnamon and cloves and onions and saute the onions till they are transparent.  Add the finely chopped ginger, garlic and green chillies and stir fry for a minute or two.  Remove and keep aside. 

In the same oil  add the mince and fry for sometime.  Add spices and just a little water and cook till the mince is done…. Cool and keep aside.

In another big bowl,  put in the boiled potatoes and mash them till no lumps remain.  Add the cooled mince, {discard the cinnamon and cloves at this point},  the fried onion mixture,  sauces, coriander leaves, lemon, stew powder and salt.   Mix and adjust seasoning as desired….if you want it spicy add more chillie or more stew powder.

Form equal round ball and flatten them on a cutting board with a butter knife.  Shape the croquettes   into rectangular or round shapes.   {If you don’t want to use all the Croquettes for the same day,  you can opt to freeze the Croquettes at this point,  lined neatly in a tupper-ware box, each layer lined with wax/foil, for easy removal.  When you need to use them, defrost for sometime,  coat with egg and bread crumbs and shallow fry}

Beat up two eggs with 2-3 tablespoons of water (not till frothy – just till the yolk dissolves).  Dip the shaped Croquette   into egg wash and then coat with bread crumbs.  Assemble all of them like this and keep on a flat platter and refrigerate for 10-15 minutes.

In a shallow non stick pan – add a little oil  and shallow fry the Croquette on both sides till golden brown.   Use a fork to turn over (I feel this is easier than using a flat spatula). Drain on tissue paper and serve hot.

All shaped and ready for a dip in eggwash/breadcrumbs !

Cutlets

This favorite appetizer is prepared by boiling and mashing potatoes, chopping up onions, finely dicing green chilies and coriander leaves and adding of spices and salt.   After all the components are combined,  dip in eggwash and coat with bread crumbs and shallow fry.   Serve them warm with tomato ketchup or any of your favourite dips.

Ingredients :-
1 packet lamb mince – (minced twice)
4 onions finely minced
Half pod garlic
2” ginger
2 green chillies
Big bundle of coriander leaves
Lemon juice
2 eggs
2” piece of Cinnamon
4-5 cloves
Pepper powder
Pinch of turmeric powder
1 tsp (stew powder or  your favourite masala)
3-4 Potatoes –boiled and mashed
2 tablespoons of tomato ketchup (optional)
Bread crumbs as required

Wash and dry the mince.  In a small vessel, heat a tablespoon of oil, add cinnamon and cloves and onions and saute the onions till they are transparent.  Add the finely chopped ginger, garlic and green chillies and stir fry for a minute or two.  Remove and keep aside. 

In the same oil  add the mince and fry for sometime.  Add spices and just a little water and cook till the mince is done…. Cool and keep aside.

In another big bowl..put in the boiled potatoes and mash them till no lumps remain.  Add the cooled mince, {discard the cinnamon and cloves at this point},  the fried onion mixture,  sauces, coriander leaves, lemon, stew powder and salt.   Mix and adjust seasoning as desired….if you want it spicy add more chilly or more stew powder.

Form equal round ball and flatten them on a cutting board with a butter knife.  Shape the cutlets into rectangular or round shapes. 

Beat up two eggs with 2-3 tablespoons of water (not till frothy – just till the yolk dissolves).  Dip the shaped cutlets into egg wash and then coat with bread crumbs.  Assemble all of them like this and keep on a flat platter and refrigerate for 10-15 minutes.

In a shallow non stick pan – add a little oil  and shallow fry the cutlets on both sides till golden brown.   Use a fork to turn over (I feel this is easier than using a flat spatula). Drain on tissue paper and serve hot.