Fish chop

fish chop

Preparation Time : 30 minutes -1 hour
Cooking Time : 10 minutes
Serves  : 4-5

Ingredients:

• Tuna fish : 1 can
• Potato : 1 large boiled
• Onion : 1/2 cup finely chopped
• Garlic : 3-4 chopped/ crushed
• Ginger : 1/2 tsp
• Cumin powder :1/2 tsp
• Coriander powder: 1/4 tsp
• Salt to taste
• Green chilies : 3 chopped
• Bread crumb : 1 cup
• Egg : 1
• Garam masala powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Sugar :1/2 tsp
• Cilantro : 1 tbsp finely chopped
• Vegetable oil for deep frying

Procedure :

1) Drain water from caned tuna and keep it aside.

2) In a kadai add 2 tbsp oil ,heat it.Then add finely chopped onion , crushed garlic
    and chopped green chilies.Fry it for 1-2 minutes.
3) Now add ginger paste,cumin powder,coriander powder,kashmiri red chili
     powder and very little  salt as caned fish contains salt .Mix them together and
     fry for 3-4 minutes.
4) Now add fish and smashed potato .mix them very well with fried masala.Cook
     for 5-7 minutes in medium-high heat .
5) Add little sugar ,chopped cilantro,garam masala powder .Stir them well and
    cook for another 2-3 minutes.Adjust the salt.
6) Cook till all the masala and fish mixed properly.Keep them in a plate. Let
     it cool down and keep it in a refrigerator for atleast an hour.
7) Take a small portion of mixture and give it shape(round ,flat like patties or
     cylindrical) and keep aside.
8)  Now take a bowl and beat an egg with pinch of salt.
9) Take some bread crumb in a flat plate.
10) Dip chop in egg and then roll it in crumb.
11) Then deep fry it in medium flame till chop becomes crispy and its colour
      changes to golden brown. Take them out from oil and put it over a kitchen
      paper napkin to soak the excess oil.
   
       Serve hot with salads and ketchup.

Pati Shapta

patishapta

Preparation Time : 1-2 hours
Cooking Time : 1 hour

Ingredients :

• Coconut : 2 cups finely grated
• Condensed milk : 1 can
• Sugar : 1 cup
• Sooji / semolina : 1 cup
• Maida : 1+ 1 cup
• Milk : 1/2 cup
• Water : 2 cups
• Mustard oil / Ghee: 1-2 tbsp
• Bay leaf : 1 small
• Cardamom powder : 1/2 tsp

Procedure :

1) In a large bowl add 1& 1/2 cup maida ,1 cup sooji ,1/2 cup sugar and 1 cup
    water. Mix them well so that there are no lumps.You can also add milk instead
    of water.Keep the mixture for an hour. Make a medium consistency batter i.e
    not too thin nor too thick and it should be free flowing. If reqiured add more
    water and sugar.
2) In a kadai add grated coconut ,sweetened condensed milk ,1/2 cup milk and
    3 tbsp sugar. In medium heat keep stirring the mixture till its get sticky.
    Coconuts tends to burn easily so keep stirring continuously. Make the mixture
    little dry so that there remains almost no moisture.If you make it completely dry
    and then the filling will become hard to eat.
3) Add cardamom powder to the coconut mixture. Mix them well. Remove from
    heat and keep it aside to cool.
4) Take 2 tbsp of coconut mixture and give it a thin cylindrical shape.
5) Take a non stick pan or tawa and heat it.Cut the upper part of an eggplant and
    keep the stalk intact .Put very little oil or ghee on the pan and spread oil over
    the pan with eggplant head and heat it.
6) Make the heat medium-low. Put 1 large ladle or 4 tbsp of batter over the pan
    and spread it evenly with a bay leaf or you can also use back of your ladle and
    make it an round shape.
7) Before the batter tends to solid put the coconut filling lengthwise at one end of
    the crepe . Now roll the crepe very gently from the filling side towards the inner
    direction. Press it gently with a spatula on both ends so that roll will remain tight.
    Keep it in one end of  the pan for 1- 2 minute and cook it on both sides of the
    patishapta. Now remove from heat put it in a serving dish.

   Serve it warm or cold.