Stuffed Fish Cutlets, Tawa Paneer Keema And Chukandar Ki Sabzi by Zubaida Tariq

Ingredients for Stuffed Fish Cutlets:

• Surmai fish 1 kg
• Turmeric 1 tsp
• Salt to taste
• Cottage cheese 1 packet
• Green chillies 6
• Coriander 1 bunch
• Potato 3
• Lemons 3
• White pepper 1 tbsp
• Cumin seeds 1 tsp
• Rice flour 2 tbsp
• Red chilli flakes 1 tbsp
• Black pepper 1 tsp
• Bread crumbs as required
• Eggs 2
• Oil for fry
  

Method:

1. Firstly, put white vinegar on fish without washing fish for 10 minutes and then wash it.
2. Then put turmeric, lemon juice and salt on fish.
3. Then grease fry pan with slightly oil, spread fish pieces and dry its water.
4. Now mash it with help of fork and put them in one bowl.
5. Then add potato, rice flour, black pepper and red chilli flakes and mix it.
6. Mix cottage cheese, green chillies, coriander and lemon juice and keep separate.
7. Spread some oil on hands, spread fish mixture nicely, put cheese in center and make cutlets.
8. Now dip cutlets in eggs and coat with bread crumbs.
9. After it, heat oil in frying pan, fry fish cutlets until golden brown, take out and serve with tomato ketchup.
   

Ingredients for Tawa Paneer Keema:

• Mince 1/2 kg
• Cottage cheese 1 packet
• Turmeric 1 tsp
• Red pepper 6
• Whole red chilli 1/2 tsp
• Cumin seeds 1 tsp
• Green chillies 2
• Black pepper 1 tsp
• Coriander leaves 1/2 bunch
• Ginger garlic paste 1 tbsp
• Lemon 2
• Salt to taste
• Oil 1/2 cup
  

Method:

1. In one big tawa, put mince, salt, ginger garlic paste and turmeric and dry water.
2. When water dries, add whole red chillies, red pepper and oil and roast it.
3. In separate frying pan, put lemon juice, cottage cheese, cumin seeds and shallow fry it.
4. When golden brown in color, put mince on top and mix it.
5. After it, put lemon juice on top, cover it and keep on simmer fro 5 minutes.
6. Garnish with coriander leaves, black pepper and green chillies and serve it.
   

Ingredients for Chukandar Ki Sabzi:

• Beet roots 1 kg
• Green chillies 8
• Whole red chilli 4
• Dry mango 4
• Turmeric 1 tsp
• Garlic 6
• Mustard oil 1 cup
• Salt to taste
  

Method:

1. Wash beet roots nicely, peel it and cut thick with leaves and soak with turmeric for few minutes.
2. Now in one karahi pan, heat mustard oil and fry garlic until golden brown.
3. Then add beet roots with it leaves.
4. Now put salt and whole red chillies, cover it and cook it.
5. When water dries, roast it, add dry mango and green chillies and roast for 2 minutes.
6. Serve with hot hot chapati.