Sometimes certain left overs in your larder could add amazing flavors to your recipes. Here, we shall use biscuit crumbs in two ‘easy to prepare’ dishes, namely, fish cutlets and Nargisi kebabs.
1. Fish Cutlets
Preparation time: 30 minutes
Cooking time: 20 minutes
Fish fillet – 500gm, potatoes – 200gm, ginger-garlic paste – 1 teaspoon chopped green chilies â 5 or as per your taste, juice of one lemon, freshly ground hot spices (2green cardamoms, 2cloves+ half an inch cinnamon + mace + nutmeg) – half teaspoon, fresh mint and coriander leaves (optional) – a few sprigs, chopped, salt – as per your taste, mustard sauce â 1 tablespoon,1 egg, oil for frying and flaky biscuit crumbs.
Boil, peel and mash the potatoes and keep them aside. Squeeze the juice of half a lemon to boiling water. Now blanch the fish fillets in this boiling water for not more than 5 minutes. Remove the fillets from water and mash them properly with the help of a fork. Make sure, there is no bone in the mashed flesh. Now, mix the mashed potatoes with the mashed fish fillet. Add ginger-garlic paste, chopped green chilies, juice of the remaining half of lemon, hot spices paste, salt, mustard sauce, chopped mint and coriander leaves. Mix all these ingredients properly. Now, wet your hands and give the desirable shape to your cutlets. Beat the egg, so that, it becomes fluffy. Dip the cutlets into beaten egg and roll them in the biscuit crumbs. Heat some oil in a wok and deep fry these cutlets till they turn golden brown.
Serve hot with tomato and mint chutney.
2. Nargisi Kebabs
Preparation time: 15 minutes
Cooking time: 35 minutes
Boneless Mutton or chicken (without fat) – 750 gm cut into cubes, yellow lentils (chane ki daal) – 200gm, soaked half an hour before cooking, yellow lentil â 25gm, roasted, ginger – an inch peeled and julienned, garlic cloves – 12, dry red chilies – 5, some black peppercorn, cinnamon – an inch, green cardamoms – 4, black cardamom – 1, cloves – 4, some nutmeg and mace, green chilies – 3 (finely chopped), fresh coriander leaves – few sprigs finely chopped, eggs – 4, onions – 2 (thinly sliced), salt â as per your taste, some poppy seeds, some raisins, flaky biscuit crumbs and oil for frying.
Yogurt, coriander leaves, green chilies and salt.
Put meat, lentils, ginger, garlic, red chilies, black peppercorns, cinnamon, green cardamoms, black cardamom, cloves, nutmeg and mace in a pressure cooker. Add salt and enough water for the meat and lentil to be cooked properly. Pressure cook on medium flame for half an hour, or, till the meat is tender. Remove it from the flame and check if thereâs water in the stew. If thereâs water, remember to cook on high flame till all the water has been absorbed. Grind the meat-lentil-spices mix in a grinder, or, use the traditional mortar and pestle (silbatta) into smooth dough like consistency. Keep it aside. Roast some (25gm) of yellow lentil and grind it dry without adding water.
Boil 3 eggs. Remove the shells and cut them into half inch round slices. Fry the sliced onions till till they turn golden brown (barista). Let it cool, add some raisins to it and crumble it lightly with hands. Beat the remaining egg and keep it aside. Add finely chopped chilies, coriander leaves and powdered yellow lentils to the grounded meat and mix well. Check for seasoning. Now, divide the meat dough into sections. Take one ball at a time and press it at the centre to give it a bowl like shape. Place the sliced egg and raisin-barista mixture at the centre and seal it with some more meat dough. Similarly, give shape to the remaining kebabs. Mix some poppy seeds with the biscuit crumbs. Dip your kebabs into the beaten egg and roll them up with poppy seeds-crumbs mixture. Refrigerate them for fifteen minutes. Heat some oil in a pan and shallow fry all the kebabs very carefully so as not to break them.
Grind the coriander leaves and chilies into chutney like consistency. Add whipped yogurt and adjust the seasoning.
Serve the kebabs with rice or parathas.
You can also make delicious sandwich using this kebab as a kind of filling. For this, spread some mayonnaise on a bread slice and place a kebab over it. Now, place a piece of sliced cheese, sliced, tomatoes, cucumber and lettuce. Top this up with another slice of bread. Toast it and serve hot with cheesy dip. Yummy!