Tasty Fish Cutlets

A yummy Sunday snacks/meal. Most of us like to have a light snack or meals on Sunday evenings. Fish cutlets with salad fit the bill perfectly.

Ingredients

• 4 slices of a medium-sized surmai or rawas fish
• 2 medium-sized potatoes
• 2 green chillies, finely chopped
• 1-inch piece ginger
• ½ tsp garam masala
• 1 tsp coriander powder
• 4 slices bread
• Oil for frying
• Few coriander leaves, finely chopped
• Salt to taste

Procedure

Wash the fish pieces well. Boil fish in a little water for about five minutes till done. When cool, remove from water, debone and mash. In a pressure cooker place the potatoes, add two cups of water and boil for 10 minutes on low flame after the first whistle. Remove from cooker after a few minutes, peel and mash while still warm. Add mashed potatoes, ginger, green chillies and ground spices and salt to the mashed fish. Soak bread in water for a minute or two. Squeeze out water and add to fish mixture. Mix well into a smooth dough. Take a little oil on your palms and smoothen the dough.

Make 10 to 12 portions and flatten each into a oval shaped cutlet. In a non-stick pan, heat three to

four tsp of oil. Fry four cutlets at a time on medium flame, till both sides are golden brown. Serve hot

with tomato ketchup and chopped onions.

Kala chana, anar and aloo chaat

A Healthy Summer special...

Ingredients
1 cup black chana soaked in a bowl of water for 5-6 hours
2 medium sized potatoes boiled , peeled and cut into small pieces
1 large pomegranate peeled and de-seeded
Salt, pepper, chaat masala to taste
Juice of 1 lemon
2 tblspn olive oil
a few mint leaves for garnish


Method
Boil the soaked chana in a pressure cooker with 2 cups of water for 10 minutes. After the first whistle on low flame. When t he cooker cools, drain out any excess water. In a salad bowl, put boiled gram, boiled potatoes and pomegranate. In a small bowl, mix olive oil, lime juice and spices and pour over the salad in the bowl. Mix well and garnish with a few mint leaves and serve.