Mutton TTarts

arts
Ingredients
4 1/2 cups flour, sifted
1 cup vegetable oil
1 1/2 lb lean mutton, minced
salt to taste
4 tsp soya sauce
7 oz mutton stock
9 oz cellophane noodles, boiled & chopped in 1/4 inch sections
3 1/2 tbsp scallions, chopped
2 tsp fresh ginger, chopped
1 tbsp sesame oil
1 tsp five-spice powder
1 tsp msg

Method
Mix the mutton with of the salt, Soya sauce and stock.
Stir in one direction until it becomes a paste, then add the cellophane noodles, scallions,
ginger, MSG, sesame oil, and five-spice powder and blend well. Divide the filling into 10
portions. Set aside.
Dissolve salt in 10 1/2 oz of water. Stir the water into the flour to make a dough. Knead
well. Let stand for a while.
Roll the dough into a long roll and cut into 10 round pieces. Roll out each round into thin
circle.
Add 1 portion of the filling to the center of the piece and seal it. Repeat until all the dough
and filling are used.
Heat the oil in a pan to about 230 degrees F, or until small bubbles appear around a piece
of ginger or scallion green dropped into the oil. Add the tarts and fry over low heat for 5
minutes, or until the bottoms are brown.
Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are
fried, drain well, and serve.
Sichuan Style FFry
ry Fish Cube
Ingredients Sauce :
fish meat (grouper or sole) 250 g light soy sauce 3 tbsp
cooked shell-off peanuts 50 g sugar 2 tbsp
minced ginger 1 tbsp vinegar 1 tbsp
minced garlic 2 tbsp cornflour 2 tbsp
dry red pepper 4-6 pcs chicken stock 3 tbsp
cayenne pepper 10 pcs salt 1/2 tbsp
spring onion 2 stalks

Seasoning :
salt 1/3 tbsp
rice wine 1 tbsp
oil 1 tbsp
pepper to taste

Method
Wash the fish meat, cut into small cubes
Marinate fish cube with seasoning for 30 minutes
Chop the spring onion into short stalks
Remove coat of boiled peanut
Heat wok with 2 tbsp of oil, add dry red pepper and cayenne
Add fish cubes and stir fry until cooked
Add ginger, garlic, and chopped spring onion
Pour in sauce and stir until boiled
Add peanut and stir well, dish up and serve.
Nargisee Koftay
Ingredients
500g lean minced mutton
2 medium onions
1/4 cup channa daal (gram lentils)
1 teaspoon chilli powder
1 cup yogurt
4 cloves garlic
5 green chillies
1/4 cup chopped coriander leaves (cilantro)
2 teaspoons garam masala
1 1/2 teaspoon salt
5 hard boiled eggs
2 teaspoons kewra water
flour for dusting
3 tablespoons sunflower oil

Method
Keeping a tablespoon of the minced beef aside, put everything apart from the eggs, the
Kewra and the oil in a saucepan with 3 cups of water and cook until the daal is soft and
the water has dried.
Put the uncooked mince with the cooked mixture, add the Kewra (if desired) and grind all
of this into a smooth paste WITHOUT adding any water. The uncooked meat binds the
mixture together.
Shell all the eggs and dust them with flour.
Divide the meat/daal mixture into 5 equal portions. Flatten each portion in the palm, place
an egg in the centre and wrap the paste around the egg until its completely enclosed.
Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are
brown on all sides.
When cool, cut the meatballs into halves, and serve with the eggs facing up.
Serve with Roti or Naan.
Golden FFried
ried PPrawns
rawns
Ingredients
prawn-king size 8 nos.
ajinomoto(optional) ¼ tsp.
cornflour 100 gms.
white flour (maida) 50 gms.
egg whites 2 nos.
red wine or sherry 2 tsp.
baking powder ½ tsp.
white pepper ¼ tsp.
oil 2 tsp.
oil for frying
salt and pepper to taste
water (approximately) ½ cup

Method
Clean, peel and devein the prawns keeping the tail intact.
In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20
minutes.
Take a bowl and add cornflour, white flour, egg whites, ajinomoto, baking powder, white
pepper, water and oil and whip till the mixture thickens and is smooth coating
consistency.
Dip each prawn in this mixture and fry till golden brown.
Garnish with spring onions.
Serve hot with a sweet and sour sauce.
Chicken Lollypop
Chicken
Ingredients
chicken, wings with skin 8 nos.
eggs 2 nos.
green chilies, ground 6 nos.
ajinomoto ¼ tsp.
pepper powder ¼ tsp.
garam masala ¼tsp.
chili sauce ½ tsp.
soya sauce ½ tsp.
worcestershire sauce 1 tbsp.
flour ( maida ) 50 gms.
ginger, paste 1 tsp.
garlic, paste 1 tsp.
yellow colour or red colour a pinch
water ½ cup
oil for deep frying as required
salt ½ tsp.

Method
Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the
thin bone and mould into a lollipop.
Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1 tbsp
Worcestershire sauce for 5 minutes. Remove and cool.
Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light
brown colour.
Serve hot with szechwan sauce.
Fried Won TTon
Won on
Ingredients
chicken mince ½ kg.
soya sauce 2 tbsp.
brown sugar 1 tsp.
spinach,chopped 500 gms.
oil for frying as required
salt 1 tsp.

For Won Ton Wrappers :

egg 1 no.
plain flour 250 gms.
water as required
salt as required

Method
For the Won Ton wrappers sift the flour and salt in a bowl, make a well in the center and
break an egg into it.
With a wooden spoon fold the flour into the egg and add the required amount of water to
make a stiff dough.
Knead the dough, roll out as thinly as possible and cut into 6 cm squares.
Add the soya sauce, sugar and salt to the chicken mince and mix well.
Then add the chopped spinach to the above mixture and put it in the center of each Won
Ton.
Apply water to the edges of the rounds and press together.
Fry these in hot oil till golden brown, drain and serve hot.
Creamy Kheema Cutlets
Ingredients
250 g kheema (mutton mince)
100 g maida (all-purpose) flour
100 g oil
250 ml milk
50 g onions
1 tbsp ginger-garlic paste
2 bunches cilantro
1 egg
200 g bread powder
100 g green chilies
a pinch of turmeric
2 tbsp chili powder
salt to taste

Method
Place the kheema in a cooker and pressure cook for few minutes.
Heat oil in a pan, add chopped onions, chili powder, ginger-garlic paste, turmeric and fry
for 2-3 minutes.
Then add kheema and cook until it gets separated.
Heat oil in a separate pan, fry the maida flour for 2 minutes.
To this, add warm milk and cook until it thickens and looks like mash potatoes.
Then add kheema mixture to the maida with salt and remove from heat.
Make round balls and press to an oval shape, apply beaten egg and then bread powder
and deep fry in oil until they are brown.
Serve with onion and cucumber pieces.