Egg Patties

Serves 4

• Eggs,Boiled, peeled And Grated 4
• Onion ,chopped 1 medium
• Green chillies,chopped 2
• Fresh mint leaves,chopped 10-12
• Fresh coriander leaves,chopped 1 tablespoon
• Gram flour (besan) 2 tablespoons
• Garam masala powder 1/2 teaspoon
• Lemon juice 1/2 teaspoon
• Salt to taste
• Chaat masala 1 teaspoon
• Oil to shallow fry

1. Put the eggs, onion, green chillies, mint leaves, coriander leaves, gram flour, garam masala powder, lemon juice, salt and chaat masala in a deep bowl and mix well. 
2. Divide the mixture into eight equal portions and shape each portion into a small flat patty.
3. Heat sufficient oil in a non-stick pan. Shallow-fry the patties, a few at a time, turning sides, till golden brown on both sides. Drain on absorbent paper. Serve hot with chutney of your choice. 

Italian Minty Prawns

Serves 4

• Fresh mint leaves,pureed 1/2 cup
• Prawns (kolambi/jhinga),peeled and deveined with tails intact. 8-12 large
• Olive oil 4 teaspoons
• Red chilli flakes 1/2 teaspoon
• Garlic,finely chopped 8-10 cloves
• Mixed herbs,chopped 1 tablespoon
• Lemon juice 2 teaspoons
• Salt to taste

1. Mix the prawns with mint puree, two teaspoons olive oil, chilli flakes, garlic, herbs, lemon juice and salt. Keep them in the refrigerate to marinate for half an hour.
2. Heat the remaining oil in a non-stick pan. Add the marinated prawns and cook on high heat till done. Serve hot.

Mutton Kofta Curry

• 1/2 kg mutton - finely minced
• 1 egg
• 2 tbsp chana - roasted, grounded & sieved
• 2 tsp coriander - chopped
• 1 tbsp poppy seeds - soaked in water
• 15-20 garlic pods
• 1 1/2 inch piece of ginger
• 4 onions - finely sliced
• 4 tomatoes - skinned & pureed
• 2 tsp coriander powder
• 1 tsp turmeric powder
• salt - to taste
• 1 1/2 cups yoghurt - whipped
• 1 cup oil
• water
• 2 black cardamoms
• 1 tsp whole pepper
• 5-6 cloves
• 5 green cardamoms
• 2 bay leaves
• 1 inch cinnamon stick

1. Grind the garlic, ginger and the poppy seeds together. Keep aside.
2. Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.
3. In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
4. In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
5. Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.
6. In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
7. Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
8. Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.