March 3, 2005

Cabbage packets with noodles
Ingredients
½ kg mutton mince (boiled)
½ kg cabbage (leaves separated)
1 cup rice (boiled)
1 egg (beaten)
1 tsp black pepper powder
1 tsp all spice powder
1 tsp white vinegar
2 cups noodles (boiled)
6 tbsp cheddar cheese (shredded)
1 tsp salt

3 tbsp oil
2 tbsp flour
1 cup tomato paste
2-4 green chillies (chopped)
1 tsp red chilli powder
4 tbsp coriander leaves (chopped)
1 cup water
2 tbsp butter

Method
Steam the cabbage leaves in boiling water till they soften and then set aside. In a bowl add mince meat, rice, egg, red chilli powder, black pepper, all spice powder, vinegar, salt, cheese, green chillies and coriander leaves and mix well. In each cabbage leave put a little mixture and tie with a string. Repeat the process for all the cabbage leaves. Grease a deep pan with butter then make a layer of noodles and set cabbage pieces on it. Then gently pour tomato sauce. Bake for 30 to 45 minutes on low heat. Serve hot.

For tomato sauce
Heat oil in a deep pan and add flour. After a minute add tomato paste and water. Stir while boiling until it becomes thick.

Spicy carrots
Ingredients
3 large carrots (thick slices)
½ tsp salt
2 cups water
1 tsp coriander (ground)
2 large garlic cloves (crushed)
1 tsp red chilli powder
3 tbsp oil
1 tsp paprika
1 tbsp lemon juice
Few coriander leaves (chopped)

Method
In a deep pan add water and carrots. Bring the water to a boil and add the salt. On low flame boil for five to ten minutes or when the carrots become tender. Drain the carrots and set aside. Heat oil in pan and add garlic and chilli powder and fry till garlic becomes brown. Stir and add paprika along with lemon juice. Add the carrots and toss them well. Cook for a minute. Before serving garnish with coriander leaves.

Spicy saffron fish
Ingredients
4-5 large pieces of any fish (two inches thick)
5-6 saffron strands (soaked in a little hot water)
2 eggs (beaten)
2 garlic cloves (crushed)
1 tsp salt
1 tsp red chilli powder
1 tsp black pepper (freshly ground)
Oil for deep frying

Method
Take the beaten eggs and add saffron, red chilli powder, crushed garlic, salt and pepper. In a bowl put the fish pieces along with the mixture and mix well. Marinate for an hour. Heat oil in a deep pan. Fry each piece until tender and golden brown. Drain on tissue paper. Serve hot with boiled rice and green salad.

Spicy meat balls
Ingredients
½ kg ground beef or mutton
2 eggs
4 garlic cloves (crushed)
1 small onion (finely chopped)
½ tsp black pepper (freshly ground)
1 tbsp coriander (ground)
1 tsp ginger (crushed)
2 tsp all spice powder
1 tbsp lemon juice
1-2 cups breadcrumbs
1-2 small green chillis (chopped)
1½ tsp salt
Oil for deep frying

Method
In a bowl put meat and add the eggs, garlic, onion, black pepper, coriander, all spice powder, lemon juice, green chillies and about one cup breadcrumbs. Mix well and make a dough of it. If it sticks on to the hands add some more breadcrumbs and mix again until firm. Make small balls out of the mixture. Heat oil in a deep pan. Turn by turn fry all the balls for five minutes or until well done. Drain on tissue paper. Serve hot with yoghurt or tomato ketchup.

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