Wednesday, 23 November 2011



10 fresh bread slices....or spring roll wrappers

For the stuffing
1 cup grated cabbage
1/2 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
oil for frying
salt to taste

Other ingredients
a few tbsp besan (Bengal gram flour)

Method
  1. Remove the crusts from the bread and roll out the slices.
  2. Mix together the cabbage, paneer, coriander and green chillies. Add salt.
  3. Divide the stuffing into 10 portions.
  4. Put the stuffing in the corner of the bread slice and roll the slice.
  5. Seal the edge with a paste made of equal quantity of gram flour and water.
  6. Deep fry in oil until golden.
  7. Serve hot.

Tuesday, 22 November 2011

Spicy Lamb Curry



* Lamb – 1 kg,
* Whole red chilli – 30,
* Whole coriander – handful,
* Cloves – 8,
* cinnamon – 1 piece,
* black pepper – 15,
* cumin seeds – 1/2 tsp,,
* cardamom – 3,
* turmeric powder – 1/2 tsp,
* Ginger, finely sliced- 1 piece,
* curry leaves – 10 leaves,
* Onion – 2,
* Oil – 2 tbsp,
* Salt – to taste,
How to make Lamb Masala:
* Cut the lamb into small pieces and clean well.
* Fry ingredients 2-8 without oil until brown.
* Powder this with turmeric powder.
* Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.
* Add needed water and cook until there is no water.
* The masala must be well coated with the lamb.
* Slice onion thinly.
* Heat oil in a pan, add sliced onion and stirs fry until golden brown.
* Add the cooked lamb masala to this and stir well for 5 minutes.