MERRY CHRISTMAS - TEAM AMBROSIA

RECIPE OF THE WEEK || MEAT CUTLETS

Preparation Time : 20 mins
Cooking Time     : 30 mins
Serves                : 6

INGREDIENTS:

    1/2 kg Minced meat (beef or lamb)
    2 Medium sized potatoes
    1 Onion finely chopped
    4 Green chillies finely chopped
    4 Garlic cloves finely chopped
    1/4 teaspoon Pepper
    1/2 teaspoon Chilli powder
    1/4 teaspoon Tumeric powder
    1/4 cup Corriander leaves
    1 Egg
    1 cup Semolina (Rawa)
    Salt To taste
    Oil for shallow frying

PREPARATION METHOD:

1.Boil the minced meat with salt and drain. Boil 2 medium sized potatoes peel and mash. Crumble the meat and put the potatoes in. Add the chopped onions, green chillies, chopped corriander leaves, garlic, pepper, chilli powder, egg and salt.
2.Mix well all together and form into balls. Roll into the semolina and form them into cutlets.
3.Heat 2 tablespoons oil in the pan and put in the cutlets and fry on both sides till lightly brown.

RECIPE OF THE WEEK || BREAD AND CHEESE PAKODA

Cooking Time: 10-15 minutes
Preparation Time: 10-15 minutes
Servings: 4

INGREDIENTS:

Bread slices - 8
Processed cheese,grated - 1 cup
Spring onions with greens,finely chopped - 2
Green chilli,chopped - 2
Gram flour (besan) - 1 1/2 cups
Carom seeds (ajwain) - 1/2 teaspoon
Salt to taste
Baking powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil for deep-frying
Date and tamarind chutney as required
Mint chutney as required

PREPARATION METHOD:

1. Place the cheese in a bowl. Chop the spring onion greens and add.
2. Chop the spring bulb and add along with green chillies. Mix and set aside.
3. Place gram flour in a bowl. Add carom seeds, salt, baking powder, red chilli powder, turmeric powder and enough water.
4. Whisk to make a smooth batter. Heat sufficient oil in a kadai. Also heat a non stick grill pan. Lightly toast the bread slices on the grill pan.
5. Spread date and tamarind chutney on 4 toasted slices and mint and coriander chutney on the remaining 4.
6. Spread the cheese mixture over the slices with date and tamarind chutney and cover with the slices with mint and coriander chutney and press gently.
7. Cut each sandwich into 4 triangles. Dip the triangles in the gram flour batter and slide into the oil and deep fry till golden and crisp.
8. Drain on absorbent paper and serve hot with any chutney.

RECIPE OF THE WEEK || FRIED EGG SANDWICH

INGREDIENTS:

   2 teaspoons butter
   4 eggs
   4 slice cheese
   8 slices toasted white bread
   salt and pepper to taste
   2 tablespoons mayonnaise
   2 tablespoons ketchup

PREPARATION METHOD:

1. In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
2. After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.