Stuffed Cabbage

Ingredients

1 Cabbage

400 Gms Mutton/Chicken Mince

2 Large Onions

2 Large Carrots

2 Ripe Tomatoes

2 Capsicums

1 Cup Rice (nearly cooked)

1 Stick Celery

3-4 Green Chillies

Salt and Pepper to Taste

Oil for Frying

Preparation

1. Cut the cabbage stump with a sharp knife. In a deep pan boil salted water enough to emerge the full cabbage. Place the cabbage in it and boil for 5 mins. Remove from water and let it cool.

2. Cut the onions and tomatoes in small cubes. Deseed the capsicums and cut them in thin strips and grate the carrots. Chop the celery.

3. Separate the cabbage leaves very carefully, trying not to damage them. Cut out the hard vein from the centre bottom of every leaf. Keep the leaves aside.

Method For the Filling;

1. Heat oil in a frying pan. Add the onions and fry till transparent. Add the carrots and fry for 2-3 mins. Keep aside to cool.

2. In a deep bowl, combine the mince meat, rice, fried vegetables and capsicum strips. Add salt, pepper and green chillies and mix well.

Method to prepare the Stuffed Cabbage

1. Place a cabbage leaf on a kitchen board. Put a spoonful of the filling in the centre (depending on the size of the cabbage), and fold it up like an envelope.

2. Place the stuffed cabbages in a pan lined with cabbage leaves, fold side down. Sprinkle salt, pepper and top it with the tomatoes and celery.

3. Pour ½ cup boiling water over it, cover and cook it for about 25 mins. Or till the mince is cooked.

4. Serve it with fresh cream or ketchup.

Prawns Masti

Ingredients

350 Gms Prawns

2 Medium Sized Onions

3 Tomatoes

2 Tspns Vinegar

½ Tspn Turmeric Powder

A few Mint Leaves 

For the Masala Paste

½ Tspn Sesame Seeds (teel)

½ Tspn Cumin Seeds (jeera)

½ Tspn Poppy Seeds

½ Tspn Coriander Seeds (Dhania)

½ Tspn Chilli Powder

1/3rd Tspn Garam Masala

4 Green Chillies

6-7 Garlic Cloves

Method

1. Grate the onions.

2. Grind the ingredients mentioned in the masala paste column using vinegar whilst grinding.

3. Wash, peel and chop the tomatoes.

4. Heat oil in a dekchi and fry the onions till they turn light brown.

5. Add the masala paste and fry it. Add little water if needed.

6. Fry the masala and cook it well.

7. When water dries up add the tomatoes and cook till the tomatoes are soft.

8. Add the prawns and cook on low fire till the oil separates from the masala.

9. Add enough water to cook the prawns.

10. When the prawns are tender and a thick gravy remains, take it off the fire.

11. Decorate with a few mint leaves on top. Serve hot with noodles and sprinkle some black pepper on top.

Chinese Chicken Pattice

Ingredients

400 Gms Boneless Chicken (Boiled)

5 Potatoes (Boiled and Mashed)

5-6 Carrots (Grated)

1 Capsicum (Grated)

1 Pack Noodlesh

¼ Kgs Peas

2-3 Green Chillies

½ Cup Rava

2-3 Eggs

Oil for Frying

Salt to Taste

Method

1.      Boil the peas. Cut the green chillies into tiny bits.

2.      Boil the noodles separately, drain the water and wash in running water to prevent sticking.

3.      Mix the mashed potatoes, green chillies, boiled peas, carrots, capsicum, boiled noodles and the chicken and add salt to taste.

4.      Roll into kebabs and coat with rava.

5.      Break the eggs in bowl by slightly hitting them in centre with a butter knife.

6.      Dip the rava coated kebabs in this egg batter and fry it in oil.

7.      Serve hot with ketchup or green chutney.

Hint: You can mix chopped spring onions too.

Baked Potatoes

Ingredients

8 Potatoes

½ Cup Onions (Chopped)

1 Tspn Garlic (Chopped)

½ Cup Sweet Corn

1 Tspn Coriander (Chopped)

1 Tspn Celery (Chopped)

60 Gms Butter

½ Cup Milk

1½ Tbspn Fresh Cream

30 Gms. Grated Cheese

½ Tsp Black Pepper Powder

Pinch of Paprika Powder

2 Tbsp Oil

Salt to Taste

Method

1.      Wash the potatoes with the skin and wrap in silver foil.

2.      Preheat the oven to 200 degrees. Keep the potatoes in the preheated oven for 30-40 minutes or till cooked.

3.      Remove a small bit of paper and skin from the top. Make a hole in the potato by scooping out some potato from the centre.

4.      Heat butter in a kadai. Add chopped onions, chopped garlic and chopped celery. Saute till golden brown. Add corn and sauté for 3-4 minutes.

5.      Add wheat flour and stir. Add cold milk and stir continuously.

6.      Add salt, black pepper powder and paprika powder.

7.      Add coriander and finally add the fresh cream. Stir well and allow it to cool.

8.      Once it is luke warm, put this mixture in the hollow potatoes and top it with grated cheese.

9.      Bake in the oven till cheese is golden brown.

Bread Pattice (Low-Fat Pattice)

Ingredients

  

1/3rd Cabbage

1-2 Carrots

1 Capsicums

500 Gms Chicken (Boiled and Shredded)

½ Cup Sweet Corn (Boiled)

2-3 Green Chillies (Finely Chopped)

2 Eggs for Frying

2 Tbspns Milk

½ Tspn Red Chilli Powder

1 Pack of Bread Slices

Oil for Frying

    For the White Sauce:

    

     2 Tbspns Corn Flour

     ½ Cup Milk

     3-4Tspns Butter

     Salt and Pepper to Taste.

Method

1. Wash and cut the carrots, capsicum and cabbage into small pieces.

2. Steam these cut vegetables in 4-5tbsps of water for 7-10mins.

3. For the white sauce, heat butter in a pan on slow flame and fry the cornflour in it.

4. Add Milk to it slowly, seeing to it that it does not make lumps.

5. Cook a while till the sauce thickens to a smooth paste.

6. Add salt and pepper. The white sauce is ready.

7. Add the white sauce to the vegetables along with the sweet corn, chicken and the green chillies.

8. Make an egg batter with eggs, salt and red chilli powder.

9. Take the bread slices and cut into circles with the brim of a steel glass.

10. Take a slice and add the chicken vegetable white sauce mix and top with another layer of bread circle.

11. Dip in egg batter and deep fry in oil.

12. Serve hot with ketchup or chutney.

Hint: Alternatively, you can use Paneer instead of Chicken.