Vegetable Chop

Ingredients

100 gm carrot
50 gm beans
75 gm beetroot
75 gm broccoli
100 gm mashed potatoes
50 gm mashed green peas
10 gm chopped green chilies
10 gm ginger-garlic paste
5 gm bhuna jira powder
3 gm haldi powder
5 gm red chili flakes
5 gm sugar
100-ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying


Method


Boil all the vegetables separately, puree the mixture. Add all the ingredients
Shape the mixture into medium shaped croquette
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

Chingri Macher(Porn Fish) chop

Ingredients

200 gm prawn a
100 gm shrimp big size
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm jira powder
100 gm saute chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed cornflakes


Method


Mince fish; prawn together in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish-prawn mince; add chopped shrimp & saute for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander & dip in maida batter & roll over cornflakes. Deep fry.

Dimer (Egg)Devil

Ingredients

6 no whole duck egg
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed white vermicelli


Method:

Mince fish in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish mince, sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander.
Separately boil duck egg. Cut into half. Cover with the fish mixture. Apply maida-egg batter & roll in vermicelli. Deep fry.

Beguni (Brinjal Chop)

Ingredients:

100 gm paper thin sliced brinjal
75 gm besan
10 gm green chili
2 gm red chili powder
5 gm bhuna jira powder
5 gm dhania powder
100 ml mustard oil
To taste salt


Method:

cut the brinjals (aubergines) into paper-thin big slice. Mix the besan with all the ingredients and make a smooth thick batter
Soak the brinjal pieces in this batter so as to cover it and fry in hot oil. Fry till golden brown.

Alu (Potato Chop)

ingredients

500 gm peeled potatoes
2 gm bay leaf
5 gm jira powder
5 gm dhania powder
10 gm chopped green chili
200 gm chopped onion
10 gm ginger-garlic paste
To taste salt
150 gm besan
200 ml mustard oi


Method


boil the potato
s, peel off the skin and mash thoroughly.
Broil over medium heat bay leaf, jeera, dhaniya and then grind.
Fry onion, ginger and garlic over medium heat. Mix the fresh masala with the mashed potatoes and fried onions.
Make tapered balls of the mixture roll over in besan mixture and fry in mustard oil.

Mochar Chop

Ingredients


500 gm banana flower
1/4 no coconut
40 gm raisins
5 gm chili powder (to taste)
10 gm dhania-jeera powder
20 gm maida
10 gm ginger (ground)
5 gm sugar
100 ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying


Method


Mince the banana flower and discard outer purple leaves. Boil with salt and squeeze it dry absolutely.
Chop fine pieces of fresh coconut and fry these lightly. Chop the raisins.
Warm a tablespoon of oil and gently fry the minced banana flower, mixing in coconut, raisins, ground ginger, red chili powder (as desired), salt, sugar, dhania and jeera powder and garam masala powder. Bind the mixture with maida.
Shape the mixture into round uniform shapes
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

Honey Lime Pork Chop Recipe

Ingredients

4 (4 oz.) lean boneless pork chops
1 package Onion Soup Mix
1 tbsp chopped scallions
3 tbsp honey
3 tbsp fresh lime juice
1/4 cup low sodium soy sauce
1/8 tsp ground or fresh ginger (I used fresh)
dash of Kosher salt and pepper


Method


Start by making the marinade. In a medium sized bowl, combine all ingredients, except the pork chops. Place 1/2 of the marinade into an 8×8 inch baking dish. Place the pork chops on top followed by the remaining marinade. Cover and refrigerate for up to 24 hours (2 hours minimum), turning occasionally. Remove the pork chops from the marinade, discarding any left over marinade. Grill or broil the pork chops, turning only once, until the pork chops are done

Fish Chop

Ingredients:


Egg of Salmon fish (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Moyda): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying


Method


Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
Make small flattened balls of the mixture
Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean,
Take out of flame and place on a kitchen paper to soak out the excess oil
Serve with tomato sauce and onions .