Lagan nu Custard (Wedding Custard)

INGREDIENTS

1. Milk . 1.5 lit
2. Condensed milk. 300 ml.
3. Sugar. 4 table spoon.
4. Sugar. ( for caramelize).  2 table spoons.
5. Eggs. 6 nos.
6. Vanilla essence .105 tea spoon.
7. Almonds, blanched and chopped. 100 gms.
8. Pistachios, blanched and chopped. 100 gms.
9. Cardamom powder. 1.5 tea spoon.

PROCEDURE

1. Boil the milk and 4 tbsp/50 g sugar in a pan on medium about 15 minutes.
2. Add the condensed milk to this.
3. In a separate pan burn 2 tbsp/30 g sugar on a slow fire to a brown color indicating it is caramelized.
4. When the sugar is brown, add in the milk and stir till dissolved.
5. Take the mixture off the stove and let it cool.
6. Beat the eggs and add it to the milk with the vanilla essence. (Make sure the mixture is cool before adding the eggs.).
7. Pour in an oven-proof dish.
8. Sprinkle the almonds, pistachios and cardamom on top and bake it in a pre-heated oven at 350 deg  F/180 deg. C for 90 minutes to 2 hours or till the top is light brown.
9. Let cool.
10. Refrigerate before serving.

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.