MACHI JOON TIKKYOON / FISH CUTLETS

Try out these easy to make fish cutlets. Select any fish with center bone. You can shape them any way you like ... round, oval, or even  like koftas or long rolls.

Ingredients:
Fish - 250 gms
Corn flour - 1 tbsp
Salt to taste
Onion finely cut - 2 tbsp
Green chillies finely cut - 1 tbsp
Coriander Leaves - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2-3 tsp
Amchoor powder .. 1/2 tsp
Bread crumbs .... 2 tbsps
Oil ... to fry

Method:

1. Boil the fish in a little water with salt for about 10 minutes.

2. Remove from water and allow the slices to cool.

3. Remove all the bones from the fish and mash the flesh.

4. Add salt, flour, garam masala, red chilli pdr, coriander powder, onions, green chillies, coriander leaves, amchoor powder and knead well so that all the ingredients mix evenly.

5. Make small lemon sized balls and flatten them slightly.

6. Deep fry on medium flame until golden brown and serve hot with sauce / chutney of your choice.

MAGZA JA PAKORA ( GOAT BRAIN FRITTERS )

Ingredients:
Goat brains ..     2 (or as needed)
Gram flour / besaan ....  1 cup
Baking soda .... a pinch
Salt ... as needed
Turmeric powder ... 1/4 tsp
Whole cardamoms .. 2
Cinnamon stick .. 1 small piece
Cloves .... 2-3
Saunf / aniseeds ... 1/4 tsp
Garam masala powder .... 1/4 tsp
Red chilli powder ... as needed
Cumin powder ... 1/4 tsp
Oil ... to fry

Method:
1. Clean the brains carefully by immersing them in the water and remove the top skin and veins.
2. In a pan take 2-3 cups water and boil the brains adding salt, turmeric powder, cardamoms, cinnamon, cloves and aniseeds.
3.Turn the side once and boil until done ( 4-5 minutes) Remove and set aside to cool.
4. Cut them into big pieces.( chunks). Sprinkle cumin powder, red chilli powder and garam masala on them.
5. Make batter with the besan adding salt, baking powder and water as needed.
6. Heat oil in a frying pan. Dip the pieces carefully in the batter and half-fry them.
7. Just before serving, press the pakoras lightly and re-fry them until crisp.
Serve with any chutney / sauce

KEEME MACRONI JI PUDDING (Keema Macaroni Bake)

This is one of the popular snack made in Sindhi homes.. It is a baked dish made with cooked keema, macaroni and spices... a healthy and delicious snack.

Ingredients:
Mutton mince ........ 500 gms.
Eggs .................... 6-7
Macaroni ............. 1 cup (boiled)
Onions .................. 3-4 (sliced)
Ginger paste ........ 1 tsp.
Garlic paste ......... 1 tbsp.
Green chillies ....... 2-3 (chopped)
Tomato puree ...... 2 tbsp.
Turmeric powder .... 1/4 tsp.
Coriander powder .. 1 & 1/2 tbsp.
Cumin powder ... 1 & 1/2 tbsp.
Garam masala .... 2 tbsp.
Red chilli powder ... 1tsp.
Salt ............ to taste
Oil

Method:

1. Heat oil in a pan and fry the onions till golden brown.
2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)

4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.
5. Meanwhile boil the macaronis with a little salt, drain and set aside.
6. Beat all the eggs in a bowl with a little salt.

7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)

8. Mix the remaining portion of the dry masalas and check the salt.
9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.
Garnish with coriander leaves.

10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)
11. Let it cool and cut into pieces.
Serve with mint chutney and sauce.

BORI SAMBOSA / BORI SAMOSAS ( with Keema Filling )

Crispy and crunchy bori samosas are perfect for a party to be served as a cocktail snack / finger food. The filling could be any thing, veg or non veg as you like it. Folding these samosas is a bit tricky. The folds at the corners have to be perfect but you can master it after trying out a few times. 

Ingredients:
White flour ...........3-4 cups
Salt to taste
oil

For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.

Method:
(Prepare the filling)

1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.

3. Now prepare the dough. Just add salt to the white flour and knead it.

4. In a small bowl mix oil and white flour in equal proportions.

5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)

6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.

7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and seperate them.

8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.

Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.

KEEME JA SAMBOSA ( Keema Samosas)

Samosa with mince meat filling is one of the most preferred snack served during all the Sindhi functions since age old days. Of course these days fancy snacks have replaced them but nothing to beat the crispy and crunchy samosa with a non-veg or veg filling. 

Ingredients:
Mutton mince .... 250 gms
Onions ................. 2 sliced
Ginger paste....... 1 tsp
Garlic paste ......... 1 tsp
Green chillies ... 1-2
Turmeric powder.... 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ...... 1/2 tsp
Garam masala ........ 1/2 tsp
Red chilli powder .... 1/4 tsp
Salt ................ to taste
Oil.
Coriander leaves.
Potato ........ 1 small. ( boiled )

For the dough:
White flour/maida ...... 2-3 cups
Oil.......................... 2 -3 tbsp
Salt ................... to taste
Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :
1. Heat oil in a pan and fry the onions till golden brown.

;2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.


To Make Samosas:


1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce.