Cocktail Snacks 1

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 fish meat (grouper or sole) 250 g cooked shell-off peanuts 50 g minced ginger 1 tbsp minced garlic 2 tbsp dry red pepper 4-6 pcs cayenne pepper 10 pcs spring onion 2 stalks

Sauce : light soy sauce 3 tbsp sugar 2 tbsp vinegar 1 tbsp cornflour 2 tbsp chicken stock 3 tbsp salt 1/2 tbsp

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.

Chick en 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 W on TTon on Won 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.