Ghosh nu Saas
Ingredients
l Oil 200 ml l Mutton Boti 260 gm l Mutton stock 150 ml
l Garlic chopped 3 gm l Jeera 1 gm l Salt 2 gm l Green chilli 6 gm l Flour 10 gm l Atta 10 gm l Eggs one to four
l Cherry tomato 10 gm l Chopped coriander leaves 5 gm l Synthetic vinegar 3 ml
l Sugar 4 gm l Kola vinegar 4 ml
Method
l Marinate boti with salt, slit chilli and oil leave it for 2 hours and keep aside.
l Heat oil add jeera, chopped garlic and saute, then add atta and maida and bhuno to remove raw flavour.
l Add mutton stock, allow to cook for a while, add boiled mutton in the sauce. l Check seasoning, then finish with kola vinegar, egg and sugar.
l Garnish with chopped corriander and cherry tomato.
Macchi no Cutlet
Ingredients
l Fish Rawas 225 gm l Coriander leaves chopped 5 gm
l For Roux: l Butter 10 gm
l Flour 15 gm l Spices: Deggi Mirch 2 gm l Green Chilli 5 gm l Turmeric powder 1 gm
l Cumin powder 2 gm l Corriander powder 2 gm l Salt 5 gm l For coating: l Egg 20 gm l Bread crumbs 5 gm l For frying 200 ml oil
Method
l Fry fish for two minutes and keep aside over absorbing paper.
l Mix butter and flour to make roux, keep aside.
l Put fried fish in a bowl, roux, spices, chopped coriander and salt.
l Mix well to make round patties of 60 gm each.
l Dust with flour, dip with beaten egg and coat with bread crumb.
l Fry light golden colour to serve.
l Garnish with lemon wedges and coriander sprigs.
Papeta anjeer na cutlis
Ingredients
l Boiled potato 225 gm l Salt 5 gm l Flour 35 gm l Butter 20 gm l Coriander leaves 5 gm
For Stuffing:
l Dry Anjeer 35 gm l Coconut chutney 3 gm l Spices: Green Chill 5 gm l Nutmeg powder 1 gm
l For Coating
l Sev 60 gm
Method
l Wash and boil potato with salt, cool and grate.
l Mix butter and flour to make roux and keep aside.
l Chop dry anjeer and patrani chutney for stuffing and mix well.
l In a bowl, put grated potato, green chilli, nutmeg powder, salt and coriander leaves.
l Divide potato mixture in 45 gm each and stuff inside anjeer mixture, shape to make a round cutlet.
l Coat with bread crumbs and deep fry to till golden brown.
l Serve hot with sweet saunth and coriander chutney.
— Recipe courtesy Chef Danesh Vakshoor, SodaBottleOpenerWala
