Simple Fish Cake Recipe

Fish cakes are everyone's favourite. They are simple to make, require very few ingredients, are less messy and taste great.  Ingredients such as lemon grass, ginger and Kaffir lime leaves used to make these fish cakes give it a tangy taste and a Thai twist. Serves as an excellent party starter or any time snack.

Ingredients for Simple Fish Cake Recipe

White fish fillet - 350 gm
Kaffir lime leaves - 2
Onion - 1, small
Ginger - 2 to 3 slices
Garlic flakes - 2
Lemon grass - 1 tsp chopped
Coriander leaves - 1 tbsp, finely chopped
Fish sauce - 1 tbsp
Potato - 1 large, boiled and mashed
Green chili - 1
Egg - 1, beaten
Peanuts - 1 tbsp, crushed
Green beans - 8, thinly sliced
Breadcrumbs
Salt
Oil, for frying

Method for Simple Fish Cake Recipe

Blanch the lime leaves in hot water. Allow to cool and shred them.

Grind onion, ginger, garlic, lemon grass and green chili to fine paste.

Put this paste in a food processor and add fish, fish sauce, mashed potato, peanuts and salt. Process till smooth paste.

Remove in the plate and add to it chopped coriander leaves, thinly sliced green beans and shredded lime leaves.

Mix well and divide in equal portions. Flatten the fish cake, roll in breadcrumbs and shallow fry  on medium hot oil till golden in colour on both sides.

Serve hot with a dipping sauce.

Tip

You can use fresh lime leaves as a substitute for Kafir lime leaves.

Mutton Mince and Aubergine Rolls Recipe

The Mutton mince and aubergine rolls work as a perfect starter with a twist! The recipe is easy and serves as a kebab made with eggplant and mutton mince. Most importantly it is baked, but you also have an option of deep frying in absence of oven. Being baked makes it oil free and guilt free to enjoy. Perfect idea for party starters or snacks when served with a green salad. The following portion can serve 5 to 6 and takes 30 to 35 minutes to cook.

Ingredients for Mutton Mince and Aubergine Rolls Recipe

Aubergine (big brinjal/eggplant) - 1 to 2, should weigh 500 gm each
Mutton mince - 500 gm
Onion - 1 big, finely chopped
Mint leaves - 1/4th cup, roughly chopped
Coriander leaves - 1/4th cup, roughly chopped
Green chilies - 2 to 3
Black pepper powder - 1 to 2 tsp
Egg - 2
Breadcrumbs - 1 cup
Oil - 2 tbsp

Method for Mutton Mince and Aubergine Rolls Recipe

Lightly brush aubergines with oil and roast on live flame until well cooked. Once done, remove in a bowl and allow it to cool down.Once cool remove the skin and gently mash the flesh with a fork.

Mix the mince with the eggplant mash. Add to this mint leaves, coriander leaves, pepper, salt and finely chopped onions. Mix well.

Beat eggs and add them into the aubergine-mince mix. Divide the mix into equal portions and shape each portion into long rolls.

Gently roll each in breadcrumbs and place in a greased baking dish. Keep distance between each rolls.

Pre-heat an oven to 200 degrees C and then bake the mutton mince and aubergine rolls for 12 to 15 minutes. Serve hot with a green salad. 

Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Sweet Corn with Mayonnaise Grilled Sandwich is a perfect breakfast recipe, easy to make and few of it's steps could be prepared well in advance like the preparation of chutney could be done a day before and stored in the refrigerator. This recipe can be a perfect breakfast option or anytime snack for kids. This recipe can also serve as a perfect lunch-box idea!

Ingredients for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Whole wheat bread - 4 slices
Sweet Corn - 1 cup, boiled
Cheese Slices - 2
Mayonnaise - 1/2 cup
Mustard sauce - 1 tbsp
Green Capsicum - 2 tbsp, finely chopped
Yellow Capsicum - 1 tbsp, finely chopped
Red Capsicum - 1 tbsp, finely chopped
Coriander leaves - 1/2 cup, rinsed
Green chili - 1 or 2
Peanuts - 1 tbsp
Readymade Sev(crunchy noodles prepared from chickpea flour) - 1 tbsp
Lemon juice - 1 tbsp
Salt
Pepper
Sugar - 1/2 tsp

Method for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

To prepare the chutney, grind coriander leaves along with peanuts, green chili, sev, lemon juice, salt, pepper and sugar. Make a fine paste and set aside.

In a bowl, mix boiled sweet corn along with all colored capsicums, mayonnaise and mustard sauce. Add the green chutney and mix well.

Spread heaped spoonful of sweet corn mayonnaise mixture on bread and place a cheese slice on the top. Cover it with a bread slice. Grill the sandwich and serve.

Homemade Flaxseed Mukhwas Recipe - Healthy After Meal Mouth Freshener

Mukhwas is a wonderful post-dinner snack or a mouth freshener which is widely eaten after meals in India to aid digestion. This homemade mukhwas recipe contains flaxseeds along with the regular sesame seeds and fennel seeds. Flaxseeds (alsi) are rich source of Omega3 fatty acids and are considered as  one of the wonder foods. It is said that consumption of just 1 or 2 tsp of flaxseeds is all one needs to gain several health benefits. Hence this is one way how to eat flaxseeds for health benefits. This Homemade Flaxseed Mukhwas Recipe is easy to make and requires only a couple of steps.

Ingredients for Homemade Flaxseed Mukhwas Recipe

Flaxseeds - 1 cup
Sesame Seeds (unpolished) - 1 cup
Fennel Seeds - 1 cup
Lemon Juice - 1 tbsp
Salt - 1/2 tsp
Sugar - 1/2 tsp

Method for Homemade Flaxseed Mukhwas Recipe

In a large bowl, combine flaxseeds, sesame seeds and fennel seeds. Add salt and lemon juice. Mix together. Set aside for an hour.

Dry roast the mixture in a heavy bottom pan for a couple of minutes on a slow flame. Do not burn the mixture or roast for a long time Alternatively you can also microwave this mixture on HIGH for around 30 seconds.

Once done, allow the mixture to cool slightly. Add the sugar and mix the mixture well. Allow the mixture to cool completely.

Once done store the mixture in an airtight container. 

Poha Chivda Recipe - Easy Diwali Chivda Recipe

Diwali is one of the festivals we look forward to! It brings with it happiness, joy and range of yummy Diwali faral, i.e Diwali Foods. The list is countless - Chakali, Besan Ladoo, Rawaa Ladoo, Shankarpali, Kanole or karanji, anaarse and Chivda. There is much more to this list, but these are few of the essential recipes of this festival. Posting the chivda recipe today. Diwali chivda recipe is made either from poha (beaten rice) or cornflakes.

The following recipe is made from poha (thick or jada) and is ready within minutes. It is an easy recipe which I happened to prepare yesterday afternoon. The poha chivda recipe mentioned below is so easy and quick, then you could cook it anytime you wish as an evening snack. The best part about this poha chivda recipe is it requires less oil as compared to other recipes. This chivda recipe belongs to my mom, Mrs. Smita Parab and trust me, it tastes crunchy and tasty. The preparation of this recipe and it's taste makes me quite nostalgic, reminding me of my childhood days back at my parent's place :)

Posting this recipe step by step for easy understanding.

Ingredients for Poha Chivda Recipe

Jada Poha (Beaten rice / flattened rice) - 1/2 kg, cleaned
Garlic - 12 flakes, peeled and crushed
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tbsp
Hing (asafoetida) - 1 tsp
Green chilies - 5 to 6, chopped
Coriander leaves - 1/2 cup, finely chopped
Cashew nuts - 1/2 cup, roughly chopped or halved
Sesame seeds - 1 tbsp
Poppy seeds - 1 tbsp
Peanuts -  1/2 cup
Curry leaves - 20 to 25, washed and dried
Dry coconut - 1/2 cup, finely sliced
Bengal Gram dalia (roasted bengal gram)- 1/2 cup
Turmeric - 1 or 2 tsp
Salt, as per taste
Sugar - 1 or 2 tsp
Oil - 1/2 cup

Method for Poha Chivda Recipe

The first step for poha chivda recipe is to keep all the above mentioned ingredients except poha, salt, sugar and oil ready. This is important once you start making the chivda, as you need all the ingredients such as garlic, peanuts, poppy seeds, sesame seeds, dry coconut, dalia,  curry leaves, chopped chilies, cashews etc. handy.

In a heavy bottom pan, dry roast the jada poha on a slow flame till it changes colour slightly. Keep stirring the poha in small intervals so that it doesn't burn. Once done remove it on a plate and set aside.

Take the same heavy bottom pan and heat oil on a slow flame. Add crushed garlic.

Add to this mustard seeds, cumin seeds, green chilies, hing and peanuts. Continue to cook until green chilies and garlic browns. Keep stirring and turning them over.

Add cashews, dalia, coriander leaves, coconut slices, turmeric, coriander leaves poppy seeds and sesame seeds. Continue to stir fry and keep turning them over. Do not leave it unattended or the ingredients could burn. Add a little salt and mix.

Now add the poha and continue to mix. Keep turning the ingredients over in the pan until everything is mixed well.

Once you have mixed well, cover and place the vessel on a tava. Allow the chivda to cook on a slow flame for at least five minutes.

Remove from heat and keep the vessel covered for the next five minutes. Remove the cover and stir the poha chivda. Add salt and sugar and mix well. Allow the poha chivda to cool down and then store it in an airtight container.

Methina Bhajiya Recipe - Crispy Pakoras cooked with fenugreek leaves

Methina Bhajiya or methi bhaji or methi pakora is a pakora prepared with fresh fenugreek leaves, enjoyed very much during tea times or as a evening snack. People enjoy these pakoras more during monsoon, as the idea of enjoying pakoras and tea during heavy rains is relished like anything. Making these bhajiyas or pakoras is very easy, Just simple, few steps and there you go!

Ingredients for Methina Bhajiya Recipe

Gram flour(besan) - 3 cups
Fresh Fenugreek leaves - 2 cups, chopped
Onion - 1 medium, chopped
Coriander leaves - 1 cup, chopped
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Garam Masala - 1 tbsp
Green chilies - 2 to 3, finely chopped
Coriander seeds - 1 tsp, gently crushed
Salt, as required
Oil, for frying

Method for Methina Bhajiya Recipe

In a large bowl, mix gram flour with chopped fenugreek leaves and rest of the other ingredients except the oil. By adding water make  a batter  of dropping consistency.

Heat oil. Add spoonfuls of batter carefully in the kadai.

Deep fry on medium flame till the pakoras are golden brown. Remove fried pakoras on a absorbent paper.

Serve hot with fried green chilies and chutney.

Chana Dal Pakora Recipe

I have learnt this Chana Dal Pakora recipe from my mom😊 This is an amazing all time vegetarian starter, very easy to make and tastes awesome. One can prepare it in no time. Best part about this pakora is that they stay crispy a lot longer time after frying. This chana dal pakora recipe can be served as anytime snack, or even in child's tiffin, a great party starter, good accompaniment with boring lunch and so on. Just need couple of hours to soak the dal and it's ready!

Ingredients for Chana Dal Pakora Recipe:

Chana dal (chickpea dal) - 2 cups
Onions - 1 large, finely chopped
Green chili - 2, finely chopped
Curry leaves - 8 to 10, coarsely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt, as required
Oil, for frying

Method for Chana Dal Pakora Recipe:

Wash and soak chana dal for a couple of hours.

Remove water and ground the dal to coarse paste. Add to it chopped onions, chopped green chili, curry leaves and salt. Mix well.

Heat oil and drop spoonful of mixture in oil. Fry on medium flame till well done.

Serve hot with green chutney.

Vegetarian Chatpata Starter Recipe - Easy Savoury Starter with Sprouted Moong

Ingredients for Vegetarian Chatpata Starter Recipe :

Moong sprouts (green gram) - 1/4 cup, washed and parboiled
Cabbage - 1/2 cup, chopped
Carrot - 1, grated
Coriander leaves - 2 tbsp, chopped
Green chili - 2, chopped
Garlic - 1 tsp, chopped
Flour - 250 gm
Butter - 2 tbsp, melted
Vinegar - 1/2 tsp
Salt, as required
Oil, fir frying

Method for Vegetarian Chatapata Starter Recipe :

In a kadai, saute sprouted moong with cabbage and carrots with little oil till light brown. Turn off heat, add coriander leaves and mix well. Allow it to cool.

Once cool, add salt, vinegar, garlic and green chilies. Mix well.

Mix butter and salt with flour and knead to smooth dough using little water. Divide the dough into small, equal portions. Roll each portion into small puris or discs.

Apply butter and place a spoonful of vegetable filling over each disc. Close the disc in any shape you desire.

Heat oil and deep fry the chatpata starters till golden on medium flame.

Serve hot with green chutney and tomato ketchup.

Bread Pakora Recipe

This is an easy snack or perfect lunch box idea for kids. Gets done in no time, provided you have boiled potato ready in fridge. You can also make this with leftover potato sabji.

Ingredients for Bread Pakora Recipe:

Bread slices - 2
Potato - 1, boiled and peeled
Onion - 1, finely chopped
Green chili - 2, finely chopped
Mustard seed - 1/2 tsp
Hing - 1/2 tsp
Curry leaves - 8 to 9, crushed
Turmeric - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Gram flour - 3 tbsp
Coriander leaves - 3 tbsp, finely chopped
Salt, as required
Oil, for frying and tempering

Method for Bread Pakora Recipe:

Mash the boiled potato coarsely. In a small pan, heat oil, add mustard seed, hing, 4 to 5 crushed curry leaves, turmeric, 1 tbsp coriander leaves, 1 chopped green chili and chopped onion. Saute until onions  are soft, add salt and remove from heat. Pour this mixture over mashed potato and mix. Set aside.

In a bowl, mix gram flour with red chili powder, turmeric, coriander powder, salt, rest of green chili and coriander leaves. Add water and mix the batter into thick consistency.

Take two bread slices, you can halve one bread slice into two triangular shapes. Place the potato mixture in the center of one bread slice, Press the other bread slice on top. Place this bread sandwich into the gramflour paste.

Heat oil in a frying pan and shallow fry the bread pakora until well done.

Serve bread pakora with tomato ketchup and mint chutney.

Bread Chivda Recipe

This is an easy and yummy last minute lunch box recipe made with bread slices. Kids simply love it and this dish gets ready in minutes.

Ingredients for Bread Chivda Recipe:

Bread slices - 4

Onion - 2 medium, finely chopped

Green chilies - 2, halved

Turmeric - 1/2 tsp

Garam masala powder - 1/2 tsp

Lemon juice - 1 tsp

Sugar - 1/2 tsp

Coriander - 1 tbsp, finely chopped

Garlic - 3 to 4 cloved crushed

Curry leaves - 5 to 6

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Hing - 1/2 tsp

Salt, as required

Oil - 1 tbsp

Method for Bread Chivda Recipe:

Cut edges of bread and coarsely chop crush them into small chunks with your hand.

Heat oil and add mustard and cumin seeds. Add to this garlic cloves and curry leaves. Add hing and chopped onions. Saute.

Add green chilies and continue to saute until onions are soft. Add turmeric, garam masala, salt and sugar. Stir in lemon juice. Mix well.

Add to this crushed bread chunks and mix well. Turn off heat and serve hot.

For kid's tiffin allow the bread chivda to cool for a while and then pack.

Moong Urad Dal Vada Recipe

Ingredients for Moong Urad Dal Vada Recipe:

Urad dal - 1 cup
Moong dal - 1/2 cup
Green chili - 2, finely chopped
Coconut - 1 tbsp, thin, small slices
Ginger - 1 inch, finely chopped
Curry leaves - 8 to 10 leaves, slightly crushed
Coriander leaves - 2 tbsp, finely chopped
Hing - 1 pinch
Salt, as required
Oil for frying

Method for Moong Urad Dal Vada Recipe:

Mix the urad dal with moong dal and wash well. Soak the dals in water for 5 to 6 hours.

Remove all the water and grind the dals into paste. Keep stirring the batter in intervals while grinding and if you find the paste too thick add little water(tablespoon) to the mixture and continue to grind.

Remove the ground dal paste in a bowl. Add to it chopped green chili, coconut slices, chopped ginger, coarsely chopped curry leaves, hing and salt. Mix well,

Heat oil and drop spoonful of mixture in it. Fry the vada on slow flame until golden in colour and crispy. Once done remove on absorbent paper.

Serve hot with coconut chutney.

Makkai Methi Ke Kebab Recipe (Corn and Fenugreek Kebab)

Ingredients for Makkai Methi Ke Kebab Recipe:

Fresh corn - 200 gm
Fenugreek leaves as well as tender shoots - 50 gm
Ginger - 1 and half inch, chopped
Green chilies - 2, chopped
Garam masala - 1 tsp
Mace powder(Javitri) - 1 tsp
Chili powder - 1 tsp
Roasted gram flour - 25 gm
Oil, for shallow frying
Salt, as required

Method for Makkai Methi Ke Kebab Recipe:

In a pan heat oil. Add ginger, garlic and saute for 2 minutes on slow fire.

Add to this corn and fenugreek leaves. and continue to saute.

Add the garam masala, mace powder, chili powder and salt. Mix well and cook for 5 minutes. Once done set aside to cool.

Add to this roasted gram flour and bind well into dough.

Divide into equal portions and shape them into round tikkis.

Heat oil in a frying pan and shallow fry the kebab tikkis till crisp and done.

Serve hot with ketchup and mint chutney.

Kebab-e-Laziz Recipe: Assorted Chicken, Lamb and Sea food Kebab platter

Ingredients for Kebab-e-Laziz Recipe: 

Reshmi Kebabs - 2 pieces
Hazare Kebabs - 2 pieces
Dum-e-Kebabs - 2 pieces
Tangdi Kebab - 1 piece
Mahi Tikka Lahsuni - 2 pieces
Jhinga Til Tikka - 2 pieces

Method for Kebab-e-Laziz Recipe: 

Take the serving platter and place the following:

1. Two pieces of Reshmi Kebabs. ( For recipe read Reshmi Kebab Recipe )

2. Two pieces of Jhinga Til Tikka. ( For recipe read Jhinga Til Tikka Recipe )

3. Two pieces of Dum-e-Kebab. (For recipe read Dum-e-Kebab Recipe )

4. Two pieces of Mahi Tikka Lahsuni. (For recipe read Mahi Tikka Lahsuni Recipe )

Tangdi Kebab Recipe - Grilled chicken legs Indian Style

Ingredients for Tangdi Kebab Recipe:

Chicken drumsticks - 4 no.

Cream - 1 cup
Curd - 1 cup
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Beetroot paste - 1 tbsp
Lemon juice - 2 tbsp
Roasted cumin powder -  1 tsp
Garam masala powder - 1 tsp
Salt, as required
Butter - 2 tbsp, for basting

Method for Tangdi Kebab Recipe:

Clean the drumsticks and make slits on each of them.

In a bowl, mix beetroot paste, lemon juice and salt. Rub this mixture  evenly on the drumsticks. Marinate for an hour.

In another bowl whisk curd and add to it garlic paste, ginger paste, cumin seeds, garam masala and mix well. Add cream and stir.

Marinate the drumsticks in this mixture for around two hours.

Skewer the drumsticks and grill in a tandoor for 10 - 15 minutes. Keep brushing the drumsticks with butter till done.

Serve hot with mint chutney and green salad.

Murg Achari Tikka Recipe: Indian Style Pungent Chicken Kebabs

Ingredients for Murg Achari Tikka Recipe:

Chicken - 800 gm, boneless cut preferably into medium sized pieces
 Curd - 1 cup
Gram flour (besan) - 1 tbsp
Vinegar - 3 tbsp
Ginger garlic paste - 1 tbsp
Mustard paste - 1 tbsp
 Fresh cream - 120 ml
Turmeric - 1 tbsp
 Kalonji - 1 tsp
 Chili powder - 1 tbsp
 White pepper - 1/2 tsp
 Chat Marsala - 1 tsp

 Method for Murg Achari Tikka Recipe:

Mix all the above mentioned ingredients except cream and apply to the chicken. Now add the fresh cream and mix well.

Marinate the chicken at room temperature for around five hours.

Skewer the tikkas and grill till done.

 Sprinkle chat Marsala and serve hot with mint chutney.

Murg Malai Seekh Kebab Recipe: mildly spiced chicken mince kebabs

Ingredients for Murg Malai Seekh Kebab Recipe:

Chicken breast - 400 gm
Green chili - 2, finely chopped
 Garlic flakes - 10, finely crushed
 Ginger paste - 1 tsp
White pepper - 1/4th tsp
Cashewnut paste - 1 tbsp
Coriander leaves - 2 tbsp, finely chopped
 Garam Marsala powder - 1/2 tsp
Salt, as required
 Oil, as required

 Method for Murg Malai Seek Kebab Recipe:

Mix all the ingredients except oil and apply the paste to the chicken breast. Marinate the chicken for around 1 hour.

Mince the chicken breast to get a fine mince.

Divide the mince in lemon size balls and put on skewers in kebab shape. Brush little oil on each and grill till done.

Serve hot with mint chutney and slice onions.

Chicken Papad Rolls Recipe: Quick and tasty chicken starter

Ingredients for Chicken Papad Rolls Recipe: 

Papad - 4 no
Boneless chicken - 3 tbsp, boiled and sliced
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Chicken Papad Rolls Recipe: 

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this sliced chicken and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Vegetarian Papad Rolls Recipe - Quick and tasty vegetarian starter

Ingredients for Vegetarian Papad Rolls Recipe: 

Papad - 4 no
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Potato - 2 no, boiled and cubed
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Vegetarian Papad Rolls Recipe:

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this cubed potatoes and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Lamb Papad Rolls Recipe: Quick and tasty lamb starter

Ingredients for Lamb Papad Rolls Recipe: 

Papad - 4 no
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Boneless Lamb - 4 tbsp, cooked and sliced
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Lamb Papad Rolls Recipe:

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this sliced lamb and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Dum-e-Kebab Recipe: Lamb Seekh Kebab recipe

Ingredients for Dum-e-Kebab Recipe:

Lamb - 250 gm, boneless, minced
Onion paste - 6 tbsp
Ginger paste - 2 tbsp
Green chilies - 2, finely chopped
Coriander leaves - 1 tbsp, finely chopped
White pepper powder - 1 tsp
Cardamom powder - 1/2 tsp
Lamb fat - 150 gm
Oil - 1 tbsp
Butter, for basting
Salt, as required

Method for Dum-e-Kebab Recipe:

Heat oil in a pan and brown the onion paste. Allow to cool.

In a bowl mix all the ingredients except butter. Mix them thoroughly and refrigerate it for 15 minutes. Divide the mixture into equal portions and roll each portion into balls.

Spear each ball on a skewer and spread lightly along the skewer length-wise with wet hand. Each kebab should be spread into same length seekh.

Baste each kebab with butter and roast in a hot tandoor for 10 minutes. Continue basting with butter and roast further for 2 minutes.

Serve hot Dum-e-kebabs with Pudina chutney.