Machi makai kabab

Ingredients....

250 gm Fresh tuna

1 egg

80g sweetcorn

20g grated cheese

1 tbsp cornflour

1 tsp black pepper

1 tsp crushed garlic

1 tsp chilli flakes

Salt

Oil

Preparations...

Wash, clean and fine chopped tuna fish and add sweetcorn, spices, egg and cornflour along with salt.

Mix well keep this in refrigerator for 10 minutes for crispier fritters or else continue to fry.

Heat oil in a frying pan, once hot, use your palm to create flatten patties from the mixture. You should have enough to make equal size patties, and probably enough space in your pan to cook 4 at a time.

Fry 5 minutes and then using a flat spatula, carefully flip the fritters over, they should be golden brown on the bottom and well bound.

Cook for a further 2-3 minutes until golden brown on both sides, then transfer to a plate while you complete the same process with the remaining fritter mixture.

Serve alongside a salad or eat as is with a spicy dipping sauce.

Or don't wait for servings just remove and start to eat 😀

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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A PINCH OF HING

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