A Bawa wedded blitz

Ghosh nu Saas
Ingredients:

• Oil 200 ml
• Mutton Boti 260 gm
• Mutton stock 150 ml
• Garlic chopped 3 gm
• Jeera 1 gm
• Salt 2 gm
• Green chilli 6 gm
• Flour 10 gm
• Atta 10 gm
• Eggs one to four
• Cherry tomato 10 gm
• Chopped coriander leaves 5 gm
• Synthetic vinegar 3 ml
• Sugar 4 gm
• Kola vinegar 4 ml

Method:

• Marinate boti with salt, slit chilli and oil leave it for 2 hours and keep aside.
• Heat oil add jeera, chopped garlic and saute, then add atta and maida and bhuno to remove raw flavour.
• Add mutton stock, allow to cook for a while, add boiled mutton in the sauce.
• Check seasoning, then finish with kola vinegar, egg and sugar.
• Garnish with chopped corriander and cherry tomato.

Macchi no Cutlet
Ingredients:

• Fish Rawas 225 gm
• Coriander leaves chopped 5 gm
• For Roux:
• Butter 10 gm
• Flour 15 gm
• Spices: Deggi Mirch 2 gm
• Green Chilli 5 gm
• Turmeric powder 1 gm
• Cumin powder 2 gm
• Corriander powder 2 gm
• Salt 5 gm

For coating:

• Egg 20 gm
• Bread crumbs 5 gm
• For frying 200 ml oil

Method:

• Fry fish for two minutes and keep aside over absorbing paper.
• Mix butter and flour to make roux, keep aside.
• Put fried fish in a bowl, roux, spices, chopped coriander and salt.
• Mix well to make round patties of 60 gm each.
• Dust with flour, dip with beaten egg and coat with bread crumb.
• Fry light golden colour to serve.
• Garnish with lemon wedges and coriander sprigs.

Papeta anjeer na cutlis
Ingredients:

• Boiled potato 225 gm
• Salt 5 gm
• Flour 35 gm
• Butter 20 gm
• Coriander leaves 5 gm

For Stuffing:

• Dry Anjeer 35 gm
• Coconut chutney 3 gm
• Spices: Green Chill 5 gm
• Nutmeg powder 1 gm

For Coating

• Sev 60 gm

Method:

• Wash and boil potato with salt, cool and grate.
• Mix butter and flour to make roux and keep aside.
• Chop dry anjeer and patrani chutney for stuffing and mix well.
• In a bowl, put grated potato, green chilli, nutmeg powder, salt and coriander leaves. Divide potato mixture in 45 gm each and stuff inside anjeer mixture, shape to make a round cutlet.
• Coat with bread crumbs and deep fry to till golden brown.
• Serve hot with sweet saunth and coriander chutney.

Recipe courtesy Chef Danesh Vakshoor, SodaBottleOpenerWala