Vegetable Kothu Parotta - Multiple Choice Food!

Vegetarian Kothu Barotta:

Well, am not here to complain, but you see...If given choice, many want This, That and the Other. Oh yeah, I agree we all love some choices, (take a stroll to the nearby Super store, am positive that you will be bewildered by the numerous options at every section)!Anyhow...when it comes to multi-multiple choices, oh man, its pretty annoying!!

Host: What would you prefer Mam, coffee or orange juice.
Me: Juice, please.
Host: We have three brands...which one do you like?
Me: Muttering something...
Host: Do you like some ice for your beverage?
Me: Yes, please...
Host: Small, Medium, Tall - which glass is your preference?
Me: Just anything is fine...please 'Surprise Me':)

On the other day, myself and my significant other, were on a road trip. I was pretty hungry and I decided to stop by at any nearby eat area! Yes, I was terribly hungry and driving for straight 5-7 hours...I really didn't care whether its a junk food or gas-station food! However, as usual...he was using his GPS and his complex algorithms to analyze the best restaurant in the next 12 miles! He kept passing all the good places...complaining that their food would be greasy, they serve too much carbohydrate over there, here it is virtually no fiber in their diet, I don't like that place...as the waitresses are bit reluctant, this place is very creepy and the other one' has no good parking lot etc. There was a total disagreement where to stop and eventually battle broke. At the end I was pretty mad, angry and hungry at the same time. At last...we stopped at Cracker Barrel Country Restaurant for lunch! Which was overwhelmingly crowded...We were taken care of...like after 20 minutes of patient waiting:)

Anyhoo, looks like I never learned my lesson!! Coming onto today's recipe...Before' I intended to cook our weekend meals, I foolishly asked 'What would he prefer for dinner?' First we decided on Roti and Egg Masala. Later, he changed that into Parotta and Egg Korma. We argued a bit at this point and changed that into vegetable korma and egg-based Kothu parotta. The whole idea of peaceful dinner is completely moot by this time! Finally I decided Veg-egg-kothu parotta and used some kind of assertiveness to which sometimes, people submit! Voila...that's how after 2 painful hours of discussing on the menu, I prepared this! Yeah, some kind of dinner, right!! Well, otherwise my mantra is 'surprise'...no more choice for you:):)

How to make the barottas?

Barottas

Ingredients:

Soft cold barottas 5-7(made into bite size pieces)
Mixed Vegetables 2-3 cups
Green chilies 3 finely chopped
Onion 2 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide, non-stick wok, heat oil. Add cumin seeds, green chilies, ginger-garlic paste and onion. Fry them till aromatic.

Now add vegetables and stir-fry over high briefly.

Add eggs and scramble them completely. Further add salt, turmeric, coriander and garam masala powder to this.

Followed by chopped barotta, fry them till oil coats well. Run few spoons of lemon juice over this.

Garnish with cilantro leaves, serve steaming hot.

Chicken Salna / Parotta Side Dish - Interesting Street Food

Chicken Chalna:

Parotta Side Dish - Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan - Madhraasi Style. Kozhi Thanni Kuzhambu. Chicken Thanni Kuzhambu

Vegetarian's Choice:

Soya Chunks Stew

Tamil Nadu Style parotta

Exciting Variation for Non-Veg Lovers

Mutton Chalna

Ingredients:

Chicken thighs with bones and skin (100 grams, and definitely not more than that)
Chicken broth 2 cups
Onion 1 large grated
Chilies 3-5 minced
Tomatoes 2 crushed
Ginger-garlic paste 1 spoon
Cilantro finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/4 spoon
Garam masala powder - NO
Toasted chana(pottukadalai in Tamil) powder 2 spoons
Yogurts 1 table spoons
Coconut milk thin 1 cup
Lemon juice 2-4 spoons
Bay leaves crushed
Whole spices(cinnamon, cloves, cardamom, birinji flower few)
Oil few spoons.

Method:

Abandon the pressure cooker today.

Its going to be the stove-top method.

Ssssssslow Coooooooking!!!

Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.

Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.

When the water reduces drastically, add chicken broth. If you feel, the meat is tender enough...start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.

Further add, yogurts and lemon juice. Remove from heat.

Serve warm to go with your parottas. Enjoy.

Spring Dosa - Chinese Indian Fun Food:)

Chinese Spring Dosa: (Indo-Chinese Fusion Food)

Probably you all know that there is a new trend (unique style) branching out in India, called Chinese Indian Food. Most of the dish prepared in Indian-Chinese Restaurants are so innovative, using only the basic sauces and stuff. Some top-class restaurants even go to this extend, to bring people from Tibet, Nagaland, etc (waiters/service)to pass with 'authenticity'. Come on, its so groovy to say authentic here, as none of these items could be found anywhere in China or Hong Kong.

The first fusion perhaps happened at China Town, West Bengal...when Chinese immigrants opened their restaurants. Often catered to suit the needs of highly (spicy) evolved Indian palate. Later it was ultimately tandoorized, punjabi-ised or simply Indianised depending according to the regional demand.

In South India, they went to different length to fuse with Idlies and dosas. One particular Madras Kaiyendhi Bhavan (Street food/thattukada) simply proclaimed that they could serve 53 different dosas. The Chinese Spring Dosa was very fascinating to me, where they stuffed vegetables and noodles. Bit weird, but taste was awesome. It is like enjoying Jackie Chan's action film, Tamil dubbed ha ha.

Method:

Fried Noodles

Dosa

Enjoy:)

Mutton Chaalna - Street Food

Mutton Salna:

Parotta Side Dish - Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan - Madhraasi Style. Mutton Thanni Kuzhambu.

Vegetarian's Choice:

Soya Chunks Stew

The interesting part about road side' dish is, its aroma in the air. Well, there would be also some sick kerosene smell from the stove, food maybe handled literally by hands(hopefully washed?), automobiles exhaustion, road dust, falling leaves from the trees, nearby sewage...you name it!!! But why is it still tempting everyone??!

Little did we worry when we were young(if 18-21-23 is still called young). Always ended up making bunch of foodie friends in the hostel and flocked around the bandi walla's special food.

One such exciting-tantalizing recipe that always allured me is this special mutton/chicken salna served along with fluffy/fried barottas in my neighborhood. Well, when I say neighborhood (where I grew up)...I was forbade from eating out, esp' street food or at any fast food joints. There was no big restriction from my family(not that I know). But, who ever knew my father had special veto power and remained as perfect example of 'control freak':(:(

Anyhow, after zillions of error method, I finally arrived at this perfect watery(exactly the way the bandi wallah does)salna. Since this Salna/Mutton Salan, is usually served along with barottas...

Tamil Nadu Style Barotta

Ingredients:

Mutton with bones(100 grams, and definitely not more than that)
Mutton broth 2 cups
Onion 1 large grated
Chilies 3-5 minced
Tomatoes 2 crushed
Ginger-garlic paste 1 spoon
Cilantro finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/4 spoon
Garam masala powder - NO
Toasted chana(pottukadalai in Tamil) powder 2 spoons
Yogurts 1 table spoons
Coconut milk thin 1 cup
Lemon juice 2-4 spoons
Bay leaves crushed
Whole spices(cinnamon, cloves, cardamom, birinji flower few)
Oil few spoons.

Method:

Abandon the pressure cooker today.

Its going to be the stove-top method.

Ssssssslow Coooooooking!!!

Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.

Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.

When the water reduces drastically, add mutton broth. If you feel, the meat is tender enough...start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.

Further add, yogurts and lemon juice. Remove from heat.

Serve warm to go with your Barottas. Enjoy.

Marina Beach Special - Thenga Maanga Pattani Sundal

Beach Sundal:

I feel awful that I didnt fall in love:( Never got a chance to take that romanantic(eeeewh)beach walk...eating that dho' rupiah sundal...talking sweet nothing(stupid)... master planning to elope away...are the kind of moments' completely missing in my life:(

So, whenever my friends talk about their pre-marriage love affairs, I will be ready to listen to their story, but fail to catch up the actual romance'. I always end up asking some logical but lame questions and completely miss the fun of L-O-V-E; which will eventually make my buddies very angry at me!!!

Anyhow, so most of my Chennai friends, did have boy friends or friends who are boys or more than a friend & less than a lover kind of relationships(whatever, it doesnt matter now). They used to talk with great zeal, how they enjoyed talking hours together in that dirty beach, in an extremely crowded sandy land,...I dunno whats big romance in that!!!

Few a times, roamed with my friends (girls ofcourse) to marina beach...hmmm, I have to admit, it was really fun.:) I really didnt care much about the filth filled sundal or oily bajji...gosh they tasted heaven. With so many people passing by you...you catch up that energy. I agree, Chennai may be a den of mosquitos, polluted to charr black, rough on innocent travelers...but sure the city and the beach has its own energy!

And I did like the sundal very much, guess that salty air makes it much more incredible. Aaah, what the heck if miss that boy friend stuff...I do know how to treat myself with food, he he:):)

Ingredients:

Dry yellow peas 1 cup
Fresh coconut - sliced
Raw green mango - sliced
Cilantro - chopped
Salt
Curry leaves
Green chilies
Salt
Turmeric 1 pinch
Asafoetida
Mustard seeds
Cumin seeds
Oil few spoon.

Method:

Soak the peas overnight and cook them the next day, in a pressure cooker...with enough salt.

In a wide wok, heat oil. Add the tempering items and followed by peas. Once the peas are done and no moisture left in the wok, remove from heat.

Now garnish with cilantro, coconut and mangoes. Wow, that is done...enjoy with your companion, people say they taste better:):)

Kothu Parotta - Famous Street Food!

Kothu Barotta: (Repost)


Kothu Barotta. Street Food - Kothu Roti. Kyma Barotta. Chili Barotta. Fried Barotta. Kai-endhi Bhawan Style Kothu Barotta.

While growing up, I had a profound curiosity over street food...since I spent much of life in hostel, there were typical moments in my daily life! Myself and my friends end up exploring 'Street food'! It tends to be more authentic, fresh, inexpensive and more fun than a typical restaurant. My brother kept advising me to refrain from eating out...but I never budged. After encountering considerable number of germs and microbes in the lab, started with some light cooking in the room and now completely gave up eating out(at fast food joints and unknown places)!

This is something from my home state - Tamil Nadu, where the stall cooks usually throw the barotta dough(like pizza dough)and do all sorts of gymnastics to attract their customers...One thing that never bothered me back then was 'how heavy handed these cooks are, when it comes to using oil'! After done talking to my friends(on New Year's day)...it stirred up all nostalgic days of childhood, early teen...so just re posting one of my old work.:)

How to make the barottas?

Barottas

Ingredients:

Soft cold barottas-4(made into bite size pieces)
Green chilies 3 finely chopped
Curry leaves 1 cup
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Cooked minced meat/Mutton keema 100 grams(optional)
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide, non-stick wok, heat oil. Add cumin seeds and curry leaves. Followed by green chilies and onion. Fry them crisply. Now add tomatoes and fry real good.

Then add ginger-garlic paste....fry them till its raw smell leaves the pan.

Add eggs and scramble them completely. (Add minced cooked meat too. Fry till it turns opaque.) Now add salt, turmeric, coriander and garam masala powder to this.

Followed by barotta, fry them till it coats well. Run few spoons of lemon juice over this.

Garnish with cilantro leaves, serve steaming hot.

Paani Poori

Paani Poori:

Pani Puri. Paani Puri/poori. Golgoppa. Street Food - Paani Poori. Healthy version of Paani Poori.

I am not so good when it comes to chaat food, certainly its not my cup of tea. Though I like the fact of having fun with my friends, its totally unacceptable to my diet ritual! Its from fun to fever...each time!:( Hmmm, no...I don't really have any cravings for these pooris.

When it comes to food, its always associated memories for me than the actual food. A little remembrance from the 'fun days' back in time at Hyderabad. Miss my friends off-lately so much!! So, fixed it at home, tried to make it healthy(??!!) all along!

Ingredients:

For Poori

All purpose flour (but I used whole wheat)1 cup
Sooji/ semolina 2 spoons(I didnt have sooji, used yellow corn meal)
Salt to taste
Baking soda 1 pinch
Oil for deep frying.

For the Filling

Potatoes 1-2 (peeled, boiled & mashed)
Garbanzos/ Chickpeas/Chana 1 cup
Onion 1 chopped
Jalapenos 1 chopped
Tomato 1 chopped
Mint few chopped
Cilantro chopped
Lemon juice few spoons.

For Paani

Tamarind pulp - lemon size
Dates 8
Figs (not necessary, I used it for a change)
Black salt
Cumin seeds
Jaggery
Cilantro/coriander seeds
Black pepper/Peppercorns
Chaat masala powder.

Method:

Knead the dough for poori using all the ingredients, except oil. Then you know, divide them into equal parts...roll and deep fry them till they pop up well. Set aside.

Chana should be soaked overnight, salted and boiled. Now toss all the ingredients mentioned to it. Set aside.

Blend and puree the ingredients for paani there...filter the same, set aside.

Now assemble everything in order.

Just before serving, tap the pooris, fill in the chana and followed by paani...hmm then what, pop into your mouth...ha haa. There you go, repeat the same for all the helpings.

Chicken 65:

Chicken that hatched in 65 hours is named chicken65 technically. Maybe they prepared this recipe with one of such chicken!!! Well...I used regular chicken tho' . For the first time....I used artificial color to my food! Generally I try to stick to turmeric, saffron and lemon/orange rings for color! It was simply irresistable to see restaraunt chicken 65! So...no harm to use it occassionally, alright!

One more thing, why I prefer bone-in and skin-on chicken...bone-in can really withstand heat and gets cooked in depth(never turns rubbery like boneless ones) Chicken skin is suppose to be delicasy, it tastes better when fried or in curry! If you are afraid of saturated fat...better avoid it!

Now it has become popular street food, in India!

Ingredients:

Chicken(I used bone-in, skin-on chunks)
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Red food color(organic would be fine)
Chili powder 2 spoons
White pepper 1 spoon
Black pepper 1/2 + 1/2 spoon
Cloves 3 - powderd
Oil for deep frying.

Method:

Combine all the ingredients togather(except oil, chicken and 1/2 spoon of pepper).

Now add chicken to it and mix well. Le this sit in fridge for real good hours(4-6 hours)

Heat oil in a deep frying pan. When it coem to smoky hot, fry few chicken pieces at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Then sprinkle pepper on top...while they are still warm.

Serve warm as a snack/appetizers/ side dish.

Thenga-Maanga Pattani Sundal:

Beach Pattani Sundal. Pattani Sundal.

Ingredients:

Yellow-dry whole peas 1 cup
Salt
Raw mango 1 small(I could'nt find here) peeled, deseed & grated
Fresh coconut half shell - grated
Red peppers 3
Mustard seeds 1/2 spoon
Asafoetida 1 pinch
Ginger 2" peeled, grated/minced
Cilantro leaves few
Sesame oil few spoons.

Method:

Soak Dry-yellow whole peas overnight with sufficient amount of water.

The other day, pressure it with limited salt in it. Maybe still intact but cooked. 1 whistle will do.

In a seperate kadai/wok, heat oil. Add mustard, asafoetida, ginger and red peppers.

Stir-in cooked peas. Further add grated coconut, grated mango and cilantro leaves.

Remove from heat, serve warm as an evenning snack.

Stuffed Jalopenos Bajji:

Stuffed Green Chili Bajji. Milaghai Bajji. Pacha Milagai Bajji. Pacha-Mirpakaya Bajji.

This recipe could be followed for 'Green Chilies', I used 'jalapenos' tho!

When I was in University Hostel, myself and my friend Rubanya used to have this bajji either in Beach or any Chepauk road side vendors. Its the best street food during boring evenings. So Rubanya was kind of crazy...she started having it almost everyday. She likes hot food! Tho' I like hot peppers....I want to keep it in low key. I replaced Chili with jalapenos today. This recipe is dedicated to my friend Rubanya, Thaeni.

Ingredients:

Jalapenos / Green chilies 6-8
Besan/Gram Flour 1 cup
White Onions 1-2 very finely chopped
Lemon juice few spoons
Salt
Baking soda 1 pinch
Turmeric powder 1 pinch
Chili powder 1 spoon
Oil for deep frying.

Method:

Sprinkle little salt and few spoons of lemon juice over onions. Let it it for a while. Maybe 20 minutes.

Meanwhile....combine besan, salt, soda, turmeric and chili powders in a large bowl. Slowly pour water to this and make a runny consistency batter. Maybe without any lumps. Set this aside.

Wash and pat dry the jalapenos/chilies. Do not remove its peduncle. Now make a fine slit. Core the seeds off.(well if it is jalapenos...one need not core, its not so hot)

Now fill the onion-lemon stuffing's in the slitted part carefully. Try to pack it without breaking. Repeat the same for all the chilies. Set aside.

Heat oil in a deep frying pan. When it comes to smoky hot. Take a stuffed chili and dip in the batter prepared...remove off the excess batter. Let it coat evenly. Now drop this in hot oil. Fry till it is done to golden color. Remove using slotted spoon. Leave them over kitchen tissues for a while. Repeat the same for all the remaining batch.

Serve warm as an evening snack. Chutney could be a good choice.

Sugar Cane Juice:

Cane Sugar Juice. Lemon-Ginger Cane Sugar Juice.

This is semi-home made drink. Generally we get ‘crushed sugar cane juice’ from road side vendors. I used to add flavor to it. I am not sure…about any ‘trade name’ for this juice here.

Ingredients:

Fresh Sugar cane juice – 2 cups
Ginger 2” size peeled and roughly chopped
Lemon 1 small

Method:

Wet-grind ginger with limited water. Extract strong juice from it.

To this ginger juice, add lemon juice too. Mix sugar cane juice to it.

Serve chilled in a tall glass tumbler.

This is perfect choice during sunny days. Very comforting drink.

Egg Kothu Parotta

Kothu Barotta:


Kothu Barotta. Street Food - Kothu Roti. Kyma Barotta. Chili Barotta. Fried Barotta. Kai-endhi Bhawan Style Kothu Barotta.

Though its kind of famous street food through out Tamil Nadu and Kerala. For me, its my favourite meal from the canteen. Myself and my friend Sugumar used to prefer this over anythng as the canteen cook, made them fresh right in front of us, anything that is hot after a hectic day at lab is greatly appreciated, right.

Ingredients:

Soft cold barottas-4(made into bite size pieces)
Green chilies 3 finely chopped
Curry leaves 1 cup
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Cooked minced meat/Mutton keema 100 grams(optional)
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide-large non-stick pan, heat oil. Add cumin seeds and curry leaves. Followed by green chilies and onion. Fry them crisply. Now add tomatoes and fry them till it looses its water content.

Then add ginger-garlic paste....fry them till its raw smell leaves.

To this add eggs and scramble them into very tiny bits. Add minced meat too. Fry till it turns opaque. Now add...salt, turmeric, coriander and garam masala powder to this.

Followed by barotta, fry them till it blends well. Run few spoons of lemon juice over this.

Serve them hot.

Parotta

Veechu Parotta:

Veechu Barotta. Layer Barotta. Layered Barotta. Street Food Barotta. Barotta & Salna. Road side Barotta.

This is a speciality dish from the 'Road Side - Lollu Shop'...well that is how I put it. You cant expect gloved hand playing the dough there...but believe me, these are the BEST at these street stalls. Though, I couldnt practice the exact 'veechu barotta' (something similar to trowing up the dough and making it too thin, just like the way they do for pizza). This one could be easy, home adopted version, so here you go...

Ingredients:

All Purpose Flour - 1 cup
Salt
Baking Soda 1 pinch
Baking Salt 1 pinch
Dalda/Vanaspathi - melted 1 cup
Egg Whites 1-2
Warm Water for Kneading - 1/2 cup
Working Flour - 1 fistful.

Method:

Bring flour, salt, baking soda + salt togather in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of melted dalda to it. Leave thsi set up for 2 hours. Cover the dough with damp cloth.

Now make equal parts out of it. Make them into fine fissure less roundels.

Knead them like you do for chappathis/tortillas. Make it too thin as possible. If the kneading goes out of shape...dont panic. Make it thin.

Now to this thinnest layer.....run few spoons of melted dalda and spread evenly, sprinkle some working flour on it. Sprinkle evenly.

Now take a sharp knife and cut them like thin strips. Maybe each thin strips should be like 1/2 an inch thickness.

Well now pile up all the stips one above the other. Get me? The working flour acts like buffer....so they don't stick too hard togather. Once piled up everything. Make a twist...make them like roundels again.(Get me like you do for layered chappathi)

Knead this roundels again with uniforn thickness. Repeat the same for all the remaining dough too.

Heat an iron skillet, run few spoons of ghee, toast the barottas till they are done.

Now place these barottas in wide plate, using both hands, slightly fluf it...while they are still warm.

Thats it. Enjoy with Egg curry or Salna.

Arcot Mutton Bonda:

Mutton Bonda. Arcot Mutton Kebab/Kawaab. Meat Kebab. Goat Meat's Bonda.

I learnt this recipe from a road side cook on Madras highways. Though its not run in skewers....they call it 'Kebab'! But I wanted to call it 'Mutton Bonda'. I have made some modifications myself for better taste. Hope y'all will enjoy with me!

Ingredients:

Goat's meat 1/2 kg(boneless and diced)
Gram flour 2 cup
Rice flour 2-4 spoons
Oil for frying.

Make a batter mixing these with gram flour:

Gram flour
Rice flour
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Baking soda less than 1/4 spoon
Ginger -Garlic paste 1 spoon
Mint paste 1 spoon
Garam masala powder 1 spoon(ground cloves and cinnamon)
Egg white 1 (optional)

Mutton masala ingredients:

Salt
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Coriander powder 1/2 spoon
Ginger - garlic paste 1/2 spoon
Onion paste 1 spoon
Mint leaves finely chopped 1 spoon
Pepper powder 1/2 spoon
Garam masala 1/2 spoon

Method:

1. Pressure cook, meat with little salt in it till tender.

2. In a pan add few spoon of oil and fry cooked meat. Add all the mutton masala ingredients now. Fry till fragrant and oil shows up on top. Maintain your stove over high flame. Never cover during this process.

3. Heat oil in deep pan(medium to high flame).

4. Take a piece of meat and dip it in the batter and fry them in hot oil. Fry them till golden brown and crisp.

This is heavy for appetizers, better treat as an evenning snack with cup of Iranian Chai!