Brain cutlets

Ingredients: 1 brain (goat) 1 chopped onion and green chilli 2 oz flour Salt/ pepper to taste 1 slice of bread 1 egg, beaten and seasoned Bread crumbs for coating

Method: Clean, wash and boil the brain. Separately soak the bread slice in water for a few minutes and then squeeze out the water. Finely chop the onion and green chilli. Mix the bread into the brain; then add chopped onion and green chilli. Now add the flour to combine the mixture together. Lastly add salt and pepper. If you feel that the mixture is not sticky enough, add an egg to the mixture. Take some mixture into the palm of your hands and form cutlets. Dip the cutlets in beaten eggs (salt and red chilli added) and then coat with crumbs. Deep fry till golden brown.

Croquettes

Ingredients: 1/2 kg minced meat 1 slice of bread 1 large onion 2 green chillies ¼ teaspoon of white pepper ½ cup parsley Salt, pepper to taste 1 egg Bread crumbs

Method: Soak the bread in water for a few minutes and then squeeze out the water. Clean the minced meat and mix the bread into the meat. Finely chop the onion, chillies and parsley. Add these into the meat; then add white pepper, black pepper and salt in the mixture. Add an egg to bind the mixture together. Now form small rolls of this mixture and coat them with bread crumbs. Deep fry the rolls until golden brown in colour. Makes 30.

Daal and meat curry

Ingredients: 1cup yellow lentils (chana daal), soaked overnight ¼ kg meat (with bone) 4 cloves 5 pods of garlic 1 tbsp ginger 1 large onion 1 tbsp curry powder (zeera, dhaniya, crushed dry red chilli) 2 tbsp oil Salt and red chilli powder according to taste

Method: Boil the meat with half of the ginger and garlic. Finely cut the onion, remaining ginger & garlic and chilli. Heat the oil and fry the onion until it turns brown. Now add ginger, garlic, chilli and curry powder in the fried onion. Add in some cloves. Add the meat in the spices and mix well; after the meat is coated with the spices, put in the daal followed by a pint of water. Leave this to cook over medium flame until the daal is cooked. 20 minutes before removing from the fire add salt and chilli powder.

Potato chops with tomato sauce

Potato chops

Ingredients: 1/2 kg mutton chops ½ kg potatoes Vinegar Salt and pepper to taste 1 egg 1 oz butter 1 oz milk Oil for frying Bread crumbs

Method: Beat the chops until flat and boil in water with some ginger and garlic in enough water so at least one cup of stock remains after the chops have been boiled.

When tender take out the chops from the water and preserve the stock. Marinate the chops with vinegar, salt and pepper. Make sure that each chop is properly coated by the mixture.

Boil and mash the potatoes. Add butter, milk and salt and mix well. Now cover each chop with the mashed potatoes, leaving the bone of the chop uncovered.

Dip these chops into a beaten egg (salt and red chilli powder added) and coat with bread crumbs. Deep fry the chops until golden brown. Serve hot with tomato sauce.

Tomato sauce

Ingredients: Stock (left over after boiling the chops) 2 large tomatoes 1 oz dried plums 1 tbsp vinegar ¼ tsp sugar Red chilli powder to taste Salt to taste 1 tbsp ginger

Method: Cut very small pieces of the tomatoes and add into the stock left over after boiling the chops. Now add the dried plums along with vinegar, sugar, salt and ginger and chilli powder. On a low flame bring the mixture to boil and cook until the tomatoes are really soft. Now squeeze the tomatoes and strain the mixture, leaving behind the peel.

Pour this sauce over the chops and serve hot.