Fish Burgers

Fish Burgers

Fish Burgers

Ingredients

Fish fillets ½ kg
Egg 1
Mayonnaise 2 tbsp
Mustard 1 tbsp
Butter, melted 1 tbsp
Chopped coriander 1 tsp
Salt ¾ tsp
Ground black pepper ½ tsp
Red chili crushed ¼ tsp
Potato boiled & mashed 1
Crushed cornflakes ¾ cup
Lettuce leaves as required
Tomato slices as required
Onion slices as required
Burger buns, split 4

Preparation

Boil the fish until it flakes with a fork. Drain; cool and flake.
Combine egg mayonnaise, mashed potato, butter melted, chopped coriander, salt, ground black pepper, red chili crushed in a large bowl. Stir in flaked fish. Shape into 6 patties; coat with crushed cornflakes.
Refrigerate 1 hour. Fry fish patties in hot oil until golden. Drain on paper towels. Serve in buns with lettuce, tomato, onion. Serve with jalapeno tartar sauce.

Chicken Nuggets

Chicken Nuggets

Chicken Nuggets

Ingredients
Boneless chicken, cubed and flattened 1 kg
White vinegar 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Black pepper powder 1 tsp
White pepper powder 1 tsp
Bread crumbs 2 cup
Eggs 2
Corn flour 3 tbsp
Salt to taste
Oil for frying
Method
In a bowl add chicken pieces, soya sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour. Mix well all ingredients and marinate for few hours in refrigerator. Heat oil and dip the chicken nuggets in eggs and bread crumbs. Now fry the chicken nuggets on a low heat till golden brown and crispy. Serve hot with tomato ketchup or chili sauce.

Fried Mutton Chops in Cheesy Potatoes

Fried Mutton Chops in Cheesy Potatoes

Fried Mutton Chops in Cheesy Potatoes

INGREDIENTS

1 kg mutton
8 to 10 medium sized boiled potatoes 
half cup cheese 
6 to 8 chopped green chilies
6 tablespoon soya Sauce
4 tablespoon chili sauce
2 tablespoon ketchup
Salt and pepper to taste
Oil 4 tablespoon
2 tablespoon ginger garlic paste 
Breadcrumbs to coat
Oil to fry 
4 eggs

METHOD

Boil the mutton chops in soya sauce, ketchup, chili sauce, salt and pepper, ginger garlic paste, oil and chopped green chilies. In another bowl, peel and mash the potatoes. Add salt and pepper and half cup cheese and mix well. Now take the boiled chops, coat with a layer of potatoes and press firmly. Dip each chop in whisked eggs, coat in breadcrumbs and deep fry till golden brown. Serve hot!

Cocktail Kebabs

Cocktail Kebabs

Cocktail Kebabs

Ingredients

meat 1 kg
Bengal gram 230 gram
red chilies 8-10
onions 4
Salt (to taste)
ginger 20 grams
whole gram masala powder 4 tablespoon
two egg (slightly beaten) 
green coriander 2 small (bunch)
green chilies 6-8
Oil for frying
water 8 cup

Cocktail Kabab

Cocktail Kabab

Method

Boil meat along with Bengal gram, red chilies, salt and ginger in 8 cups of water till the meat and Bengal gram are tender. Cook the mixture until the water has dried up. Grind the mince very finely and add gram masala and beaten egg in it and knead well. Divide into equal portions and keep aside. Mix chopped onions, green chilies, coriander leaves and salt. Divide into equal parts. Flatten each part of the mince, put one part of stuffing in the center and shape into small round balls. Heat oil in a shallow pan. Deep fry the kebabs, a few at a time, till crisp and brown.
For Serving
Cut small cubes of bread. Layer one kebab on top of the bread and secure with tooth pick.
Serve hot, garnished with onion rings.

Walnut Coated Chicken

Walnut Coated Chicken

Walnut Coated Chicken

Ingredients

whole-wheat bread: 4 slices (dried)

Walnuts: 2 cup

Grated Parmesan cheese: 4 tablespoon

Salt and pepper: (to taste)

Egg white: 2 (large)

Ginger garlic paste: 2 tablespoon

Boneless chicken breast: 8

Oil for frying: (shallow)

Lemon juice: 3 tablespoon

Lemon slices: (for serving)

Walnut Coated Chicken

       

Method

In a food processor, combine bread, walnuts, and Parmesan cheese; season with salt and pepper. Process until fine bread crumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy. Marinate chicken with salt and pepper, ginger garlic, lemon juice. Dip each breast into egg white, and then into crumb mixture. In a large non-stick oven proof skillet heat oil over medium heat. Add chicken and cook for 5 minutes until lightly browned. Carefully turn chicken over and put skillet in oven. Bake for 8 to 12 minutes until chicken is golden brown and cooked through. Serve chicken with lemon slices and salad.

Chicken Popcorns

Popcorns Chicken 

Chicken Popcorns

Ingredients

Boneless chicken breasts 4  (cut it into small pieces)

Ginger-garlic paste 2 tablespoon

Red chilli powder 2 teaspoon

Crushed black peppercorns 1/2 teaspoon

Chaat masala 2 teaspoon + for sprinkling

Juice of   1  lemon

Egg    2

Refined flour (maida) 12 tablespoons

Cornflour/ corn starch 4 cups

Bread crumbs 1 cup

Oil to deep fry

Method
 In a bowl add  chicken cubes ,Add ginger-garlic paste, red chilli powder, crushed black pepper corns, chaat masala, lemon juice, egg, 6 tbsps maida and mix well.

Set aside to marinate for 30  minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.Heat  oil in a pan. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot. 

SPAGHETTI BALLS

SPAGHETTI BALLS 

SPAGHETTI BALLS 

Ingredients:

Spaghetti boiled 1 ½ cup
Grated cheese 3 tbsp
Green chilies 3, chopped
Coriander leaves 2 tbsp, chopped
Black pepper powder ½ tsp, heaped
Salt ½ tsp, heaped
Sweet corn ½ cup
Thick white sauce 1 cup
Egg 1 Beaten
Bread crumbs as required 

For white sauce:

Butter 2 tbsp
Flour 1 tbsp, heaped
Milk 1 cup
Salt ½ tsp 
Pepper powder ½ tsp
Mustard powder ½ tsp

Method:
1. Boil spaghetti & mix all above in it very well.
2. Make into balls.
3. Dip in beaten egg, roll in crumbs & deep fry.

SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

Ingredients:

Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp

Method:

1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.


SAUTÉ VEGETABLES

Ingredients:

Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch

Method:

1. Cut all vegetable, par boiled in 1 cup of water. 
2. Drain.
3. Stir fry in 1 tbsp olive oil.

BOHRI CUTLETS

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.