September 06, 2008

Mustard Kebab

Ingredients
500 grams potatoes
2 tsp whole grain mustard or roughly chopped mustard
½ tsp black salt
½ tsp white salt
½ tsp black pepper powder
1 tbsp melted butter
2 tbsp milk
2 tbsp green chilli paste
2 eggs
Oil for frying

Method
Boil potatoes in a large pan. Add a pinch of salt in it, when tender drain the water, peel and mash the potatoes. Mix other ingredients and season with salt and pepper, take a small portion of the dough and give it the shape of kabab. Dip in the beaten eggs and fry till crispy. Serve with raita.

Chinese Pakoray

Ingredients
1 cup corn flour
½ cup plain flour (maida)
1 egg
1 pinch of black salt
½ tsp salt
½ tsp pepper
½ tsp ajinomoto
¼ tsp baking powder or soda
1 tsp soya sauce
½ cup cabbage (cut into strips)
1 carrot (cut into strips)
1 capsicum (cut into strips)
1 green onion
2 green chillies

Method
Mix corn flour, plain flour, egg and soda in a medium size bowl. Add all spices in the paste and add water to make a runny paste. Keep aside for an hour. Mix chopped vegetables in the flour. Heat oil in a wok, drop a spoonful of the mixture in the oil and let it set. Turn and fry till golden brown. Do the same with remaining mixture. Drain on the tissue. Serve with ketchup.

Sesame Kebab

Ingredients
500 grams chicken boneless (cut into thin slices or cubes)
1 cup sesame seeds
1 tsp garlic paste
Salt to taste
½ tsp red chilli powder
¼ tsp mustard paste
2 tsp oil
1 tsp lemon juice
Turmeric powder, one pinch
½ tsp cumin powder
2 eggs
Oil for frying

Method
Marinate chicken with all the ingredients except eggs, oil and sesame seeds for four to six hours. Mix sesame seeds, eggs, a pinch of salt and pepper in a bowl. Dip the chicken pieces in it. Heat oil in a pan on medium flame and fry chicken pieces until crispy. Drain on tissue paper. In a serving dish place lettuce leaves and chicken. Garnish with lemon slices.