Fish Cutlets

Ingredients for Fish Cutlets:
Boneless fish 500 gm
Cumin powder 2 tsp
Pepper powder 1-1/2 tsp
Turmeric powder 1/2 tsp
Lime Juice 2 tsp
Salt to taste 1 tsp
Water 1/2 cup
Bread slice 1
Egg whites 2
Oil for frying
Finley minced onions 2
Finely minced green chilies 2-3
Finely minced ginger 1-1/2 inch
Finely minced coriander leaves 5 tbsp
Finely minced mint leaves 2 tbsp

Method:
Marinate the washed fish pieces with 1 tsp cumin powder, 1 tsp pepper powder, 1/2 tsp turmeric powder, salt & 1 tsp lemon juice. 
Keep aside for 15-20 mins. 
Heat oil and fry the finely minced ginger, green chillies for a couple of seconds and then add the minced onions and fry till they turn pinkish. 
Add the minced coriander and mint leaves and fry till you get a nice aroma add remaining cumin & pepper powders and lemon juice, stir and turn off the flame. Allow this mixture to cool. 
Boil the marinated fish pieces with 1/2 cup of water till the pieces are tender and almost all the water has been absorbed. 
Cool and mince it finely in a food processor. 
Transfer the minced fish in a large bowl, add the fried onion mixture and mix well. Adjust salt to taste. 
Try to shape the mixture into balls.
 If they do not hold shape, then wet the bread slice lightly (with about 1 tbsp water), mash it & add it to this mixture. 
Form cutlets. 
Heat oil, gently dip each cutlet in the egg whites and fry till golden brown on both sides. 
Serve hot with ketchup or dip of your choice and a garnish of tomato wedges, onion rings and lemon slices.

Fish Cutlets by Zarnak Sidhwa

Egg Cutlets

Ingredients For Egg Cutlets:
Eggs boiled 4
Potatoes 4
Salt to taste
Garam masala 1/2 tbsp
Red chili powder 1/2 tsp
Dry mango powder 1/2 tsp
Coriander leaves 2 tbsp
Green chilies 2
Bread crumbs 1 cup
Oil to deep fry

Method:
Mix potatoes, salt, garam masala powder, red chili powder, coriander leaves, amchur powder and green chilies and mix well.
Halve the eggs and cover with the potato mixture.
Roll in breadcrumbs.
Refrigerate for thirty minutes.
Heat oil in wok and deep fry the cutlets till golden brown in color.
Drain on a absorbent paper and serve hot with chili tamarind sauce.

Egg Cutlets by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Fish Cutlets

Ingredients for Fish Cutlets:

Fish fillets 1/2 kg

Salt to taste

Black peppercorns 3

Potato 1

Eggs 2

Garlic 3 cloves

Ginger 1/2 inch

Green chilli 1

Lemon juice 1 tbsp

Onion 1

Coriander leaves 1 tbsp

Bread crumbs as required

Oil for shallow frying

Method:

Cook the fish in one cup of water with salt and black peppercorns, till all the water is evaporated.

Leave to cool and remove the peppercorns.

Mash the fish with a fork.

Mix the fish with potato, 1 egg, garlic, ginger, green chilli, lemon juice, onion, salt and coriander leaves. 

Divide the mixture into equal portions and shape into flat, round cutlets.

Beat the remaining egg.

Dip each cutlet in the beaten egg and roll in the breadcrumbs.

Heat the oil in a pan and shallow fry the cutlets till golden brown on both sides. 

Drain on absorbent paper and serve hot.

Fish Cutlets by Zarnak Sidhwa

Paneer Cutlets

Ingredients for Paneer Cutlets:
Potatoes boiled 4
Cottage cheese 300 gm
Coriander chopped 2 tbsp
Green chilies chopped 6
Onion chopped 1
Cabbage chopped 3/4 cup
Bread slices 3
Salt to taste
Flour 3/4 cup
Bread crumbs as required
Oil for frying
Tomato ketchup to serve

Method: 
Mash the potatoes very well. 
Crumble the cheese well. 
Soak the bread slices in water for 2 minutes and then squeeze out the water. 
Mix the potatoes, cheese, coriander, chilies, cabbage, onions and bread slices very well and add salt. 
Shape into cutlets. 
Mix the flour very well in 1 ½ cup of water. 
Dip each cutlet in this paste and roll into bread crumbs. 
Just before serving, deep fry in oil. 
Serve hot with tomato ketchup.

Paneer Cutlet by Zarnak Sidhwa

Chicken, Potato and Mayo Cutlets

Ingredients:
Chicken boneless 150 gm
Potatoes boiled 2
Green chilies chopped 2
Fresh bread crumbs 4 slices
Mustard paste 2 tsp
Mayonnaise 2 tbsp
Red chili powder ½ tsp
Vinegar 2 tbsp
Soya sauce 2 tbsp
Fresh coriander 2 tbsp
Corn flour (optional)
Oil to fry
Salt and Pepper to taste

Method:

Boil the chicken and cook it with red chili powder, soya sauce, mustard paste, salt and ½ cup water till the chicken is tender.

When the mixture is cool and adds chopped green chilies, fresh coriander, boiled potatoes and mayonnaise.

Make cutlets of the mixture. 

If the mixture is too soft add a little corn flour.

Make a paste with flour and water as required. 

Dip cutlets in paste and coat with fresh bread crumbs. 

Deep fry in hot oil till its color turn to golden brown.