Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Pakodas / Bhajiyas with a Difference

INGREDIENTS

1. Besan - 400 gms
2. Curd - 3 tbsp
3. Tomatoes - 20 Slices (Thinly Sliced)
4. Doodhi / Lauki - 20 Slices (Thinly Sliced)
5. Paalak - 20 (Whole Leaves)
6. Green Chillies (Optional/As per Taste; Chopped Finely)
7. Coriander - 3 tbsp (Finely Chopped)
8. Sugar - 1 tsp
9. Water (To make Batter)
10. Salt (To Taste)
11. Oil (To Fry)

PROCEDURE

1. Take a glass bowl, add Besan, Curd, Coriander, Salt, Green Chillies, Sugar and mix to make a thick batter
2. Heat Oil in a pan
3. Carefully cover each Slice of (Tomato, Doodhi) / Leaf of (Paalak) with the batter and immerse in the hot oil
4. Fry till golden in colour

NOTE: Serve Hot with any Dip, Chutney or Tomato Ketchup 

Crunchy Bread

INGREDIENTS

1. Sliced bread (Brown Bread / White Bread)
2. Olive Oil (Optional)
3. Salt to taste

PROCEDURE

1. Dice the bread slices into 6 or 8 pieces
2. Heat a dash of oil in a non stick pan
3. Put the diced bread pieces in the pan, keep tossing them and heat them on a slow fire till they turn slightly brown on both the sides
4. Sprinkle Salt and toss again
5. Serve in a dish