Fish tikkas
Ingredients:
Fish, cut into 2 inch
cubes-500 gm
Whipped curd-1 cup
Ginger-garlic paste-2 tbsp
Lemon juice-1 tbsp
Garam masala-1 tsp
Red chilli powder- half tsp
Salt to taste
For fish masala:
Rock salt- half tsp
Pepper-half tsp
Pomegranate seeds- half tsp
Ajwain- half tsp
Shah Jeera (caraway seeds)- half tsp
Method:
Powder the ingredients mentioned for fish masala. Combine curd, ginger-garlic paste, lemon juice, garam masala, salt and red chilli powder and marinate fish cubes with this for at least four hours. Skewer fish cubes and cook in a tandoor or under a grill, basting with the marinade just once. When the fish is done, sprinkle with powdered masala and serve.
Stuffed bread rolls
Ingredients:
White bread -12 slices
Capsicum, chopped-150 gm
Sweet corn kernels-200 gm
Grated cheese-60 gm
Salt to taste
Oil to fry
Method:
Remove crusts. Cut each slice into half and set aside. Mix together capsicum, sweet corn, salt and cheese. Take half a slice of bread at a time, dip lightly in water and then squeeze the water out. Place a tsp or two of the filling in the centre of each slice and shape into rolls.
Heat the oil and fry 3-4 rolls at a time. Serve hot.
Chickpea kabab
Ingredients:
Chick peas-250 gm
Potatoes-2
Bread-4 slices
Garam masala-1 tsp
Roasted jeera powder-1 tsp
Fresh coriander,
chopped-2 tbsp
Green chillies, chopped- 2-3
Salt to taste
Oil to fry
For batter: Beaten egg or flour-water mix
Bread crumbs
Method:
Soak chickpeas overnight. Boil and grind to a paste. Boil and mash potatoes. Remove crusts from four bread slices and make crumbs. Mix all three together. Now add garam masala, jeera powder, chopped coriander and green chillies to the mix. Shape into small round kababs. Roll each kabab in beaten egg or flour-water mix and then in bread crumbs. Deep fry in hot oil. Serve.
Potato toast
Ingredients:
Boiled potatoes- 200 gm
Grated cheese-60 gm
Egg, separated-1
Coriander, chopped-2 tbsp
Green chillies, chopped-2
Bread-6 slices
Oil to fry
Salt to taste
Method:
Mash potatoes and mix in cheese, egg yolk, coriander and green chillies. Remove crusts from bread slices and cut each into four or six pieces. Spread some potato mixture on each piece and brush with egg white. To fry, heat oil and slip in the prepared slices, potato side down. When it becomes light brown in colour turn over and fry the other side till crisp. Drain on paper towel and serve.
