Monsoon delight

Panch Ratan Kebab
INGREDIENTS
1 cup rajma
½ cup chana dal
½ cup moong dal
½ cup urad dal
½ cup masoor dal
1 tbsp ginger-garlic paste
½ cup onion, finely chopped
3 green chilli
1 tsp cumin powder
1 tsp kasuri methi
2 tsp red chilli powder
1 tsp black pepper powder
½ cup roasted besan
1 cup maida
1 cup bread crumbs
¼ cup semolina
Salt to taste
Oil as required

Method
Soak rajma for few hours and boil till it is properly cooked. Combine all the remaining four lentils in a pressure cooker with water and salt and boil till pulses are cooked. Once done, then mix all five cooked lentils.

Heat two tablespoon oil in a pan, add ginger-garlic paste, chopped onions and sauté till onion is transparent. Now add chopped green chilli, cumin powder, kasuri methi, half the red chilli powder and half the pepper powder and sauté for a few more seconds.

Mix in the boiled pulses, salt to taste and cook thoroughly till pulses are properly mashed. Cook till the mixture is dry, remove from flame and keep aside to cool. Add roasted besan and make a tight dough. Please feel free to increase the quantity of besan if you feel the mixture is not tight.

Take maida in a mixing bowl, add little salt and water to make a thick batter. Mix the breadcrumbs and semolina in a separate plate.

Heat oil in a wok or skillet. In the meantime, divide the lentil mixture into small portions and shape each portion into a bullet-shaped kebab. Dip the prepared kebabs into maida, roll on the breadcrumb-semolina mixture and deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.

Serve hot with the dip/sauce of your choice.

Amritsari Machhli
INGREDIENTS
400 gm boneless fish fillets
2 tbsp ginger-garlic paste
Salt to taste
1 tsp ajwain
2 tbsp lime juice
Green chili paste to taste
1 tsp garam masala
1 tbsp red chili powder
4 tbsp besan
A pinch of chaat masala
Mustard oil for deep frying

Method
Cut fish fillets in even sized square or rectangle pieces.

Marinate these fish species in ginger-garlic paste, lime juice, salt and keep it aside for 20-30 minutes. After that add all the other ingredients and set it aside for couple of hours.

Heat the mustard oil for deep frying and fry marinated fish pieces till golden and crispy. Sprinkle chaat masala and serve hot with onion rings and green chutney.