Fish Cutlets With Cheese & Mushroom Sauce, Maratha Chicken And Hot Cross Buns by Zarnak Sidhwa

Ingredients for Maratha Chicken:

• Chicken 1 kg
• Onions chopped 2
• Turmeric 1/4 tsp
• Yogurt 1/2 cup
• Oil 2 tbsp
• Salt 1 tsp
• Coconut milk powder 1 cup
• Coriander leaves 1 tbsp
• Coconut sliced 1 tbsp

Ingredients for Masala:

• Ginger 1 inch piece
• Garlic 2 cloves
• Onions chopped 2
• Green Chillies 5-7
• Coriander leaves 1 bunch
• Coriander seeds 1 tsp
• Cumin seeds 1 tsp
• Fenugreek seeds 1/4 tsp
• Green cardamoms 6 small
• Cinnamon 1 stick
• Cloves 6
• Peppercorns 1/4 tsp

Method:

1. Heat oil, add the ingredients under the masala column and fry flighty, grind to a smooth paste in the blender.
2. Apply salt and turmeric to the chicken pieces and marinate for a while.
3. Heat the remaining oil and fry chopped onion until golden.
4. Add masala paste, fry stirring continuously.
5. Add chicken and saute, add yogurt and coconut milk, add salt and cook chicken till tender.
6. Garnish with chopped coriander leaves and sliced coconut.

Ingredients for Fish Cutlets with Cheese and Mushroom Sauce:

• Fish 1/2 kg
• Onions chopped 2
• Ginger 1 inch piece
• Green chillies chopped 5
• Coriander chopped 3 tbsp
• Garlic crushed 8 cloves
• Cloves 6
• Cardamoms 3
• Cinnamon 1 inch piece
• Bay leaves 3
• Bred slices 3
• Eggs 1-2
• Bread crumbs to coat
• Salt 1 tsp

Ingredients for Cheese and Mushroom Sauce:

• Butter 2 tbsp
• Flour 2 tbsp
• Milk 2 cups
• Cheese grated 1/2 cup
• Mushrooms sliced 5-6
• Prawns boiled 100 gram
• Onion chopped 1

Ingredients for Garnish:

• Capsicum sliced As required
• Tomatoes sliced As required
• Prawns boiled 4-6 large
• Cheese grated 1/4 cup

Method:

1. Boil fish in little water with cloves, salt, cardamoms, cinnamon and bay leaves, cook till done and remove fish and flake.
2. Add all chopped ingredients to the flaked fish and add egg and bread soaked and milk squeezed out.
3. Form in cutlets and roll in bread crumbs and fry.
4. Drain and keep aside.

For cheese n mushroom sauce:

1. Heat butter, add flour and saute on low, add onion, mushrooms, milk and cheese and whisk till thick.
2. In a oven proof dish, layer the cutlets and pour over the cheese sauce and decorate with capsicum, prawns, tomatoes and cheese.
3. Grill under a hot oven for just 10 minutes or till cheese is golden.
4. Serve with garlic bread.

For Variation:

1. Paneer cutlets - mix onions, green chillies, coriander and paneer, form in cutlets, dip in flour and water and roll in bread crumbs and omit prawns and follow recipe.

Ingredients for Hot Cross Buns:

• Flour 500 gram
• Caster sauce 2 ounce
• Yeast 7 gram
• Salt 1 tsp
• Cinnamon 1 tsp
• Nutmeg grated 1/2 tsp
• Mixed spice 1 tsp
• Butter melted and cooled 2 ounce
• Warm milk 150 ml
• Warm water 75 ml
• Egg beaten 1
• Raisin 3 ounce
• Chopped mix peel 2 ounce
• Oil to grease
• Shortcrust pastry 2 ounce

Ingredients for Glaze:

• Caster sugar 2 tbsp
• Water 2 tbsp

Method:

1. Sift flour in a large bowl and add yeast, salt, sugar, mixed spice, cinnamon and nutmeg.
2. Pour in milk, butter, egg, raisin, water and mixed peel.
3. Mix to a soft dough.
4. Knead till smooth and elastic and shape in a round.
5. Put in an oiled bowl and cover and let rise for 90 minutes or until doubled in size.
6. Knock back the dough and knead again, shape into 12 rounds.
7. Roll shortcrust pastry into thin strips and cut and press onto the buns in a cross form.
8. Secure with water.
9. Lightly oil 2 baking trays and arrange the buns on them and cover with oiled cling.
10. Let rise for 30 minutes or till doubled in size.
11. Bake the buns at 220 degrees C for 15 minute or till risen and brown.
12. Let cool on wire rack.

For glaze:

1. Dissolve sugar with water and heat till sugar ha dissolved.
2. Brush buns with glaze as soon as they come out of the oven.