BHEJA NA CUTLETS

Ingredients:

Brain of Lamb - 2
Tumeric powder - 1/4 teaspoon
Garlic Jeera Greeen Chillies Paste - 1/2 teaspoon
Garlic Ginger Paste - 1/2 teaspoon
Green Chillies - 1
Coriander Leaves - 1/4 teaspoon
Red Chilly Powder - 1/4 teaspoon
Salt to taste
Bread - 1 slice
Egg - 1
Rawa - 150 gms

Procedure:

Clean the brain.  Add salt and tumeric powder and bil them.  When cooked, remove from water.  Add garlic ginger chilly paste, garlic ginger paste, green chillies cut into tiny pieces, corinader tleaves , red chilly powdr, salt..  Dip slice of bread in water then remove it from water, mash it and mic it with the brain adn the other ingredients.  make small balls and flatten thm.  Roll them in raw.  Beat the eggs.  Dip the brain balls in the egg and deep fry them in a frying pan.  Serve hot.

SALI BOTI

Ingredients:

Onions -5
Boneless Mutton - 1Kg.
Garlic, Jeera, Green Chillies Paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Red Chilly Powder1/2teaspoon
Red Vinegar -2tablespoons
Jaggery - 100 gms.
Potatoes - 1/4 Kg.
Oil Salt as per taste

Procedure:

Boti:

Cut onion into thin slices.  Take 3/4 of the onion and deep fry till golden brown.  Add garlic jeera chilly paste,
tumeric, red chilly powder, salt and fry a little.  Then add the mutton and remaining onion.  Mix well and let it simmer on low flame till all the masala and onion merge with the mutton.  Then add a little water and let the mutton cook on slow flame.  After mutton is cooked, add red vinegar and jaggery and mix well.  Let it simmer for five minutes.

Sali:
Peel the potatoes and shred them into very thin long slices.  Heat oil in a pan.  Deep fry the potatoes.  Add a little salt.  Remove from oil and let it cool.
Serve Boti and sprinkle it with Sali.

 BOILED EDA NI AKURI (EGG)

Ingredients:

Onion - 2
Oil - 1 spoon
Green Chillies - 1
Corriander Leaves - 1 spoon
Garlic Ginger Paste - 1 teaspoon
Salt - 1/2 teaspoon
Boiled Eggs - 4

Preparation:

Slice onions.  Heat oil in a frying pan and fry onion till slightly golden.  Add green chillies, garlic ginger paste, corriander leaves, salt.  Fry for a minute.  Boil Eggs and cut slices.  Add boiled egg slices to the fried mixture and cook for two minutes.  Ready to eat.  

KOLMI NO PATIYO

Ingredients:

Onions -5
Garlic, Jeera, Green Chillies Paste - 1 teaspoon
Tumeric - 1/2 teaspoon
Red Chilly Powder - 1 teaspoon
Dhana Jeera Powder - 1 teaspoon
Coconut Powder - 3 spoons
Tomatoes - 6
Prawns - 1/2 kg
Red Vinegar - 3 spoons
Salt - as per taste

Preparation:

Cut onion and deep fry till golden red.  Add garlic jeera chilly paste, tumeric powder, red chilly powder,dhana jeera powder, coconut powder.  Fry a little then add tomatoes, prawns and salt.  Mix well and let it cook on slow flame.  Once prawns are cooked, add the red vinegar mix well and cook till dry.