Pan rolls

Ingredients	For 4	For 100
Refined flour	115gms	2.8kg
Eggs	1	12
Milk	145ml	3.6litre
Salt	5gms	30gms

Sieve flour and salt into a bowl. Make a well in the centre, add the beaten yolk of egg and milk. Beat well to form a smooth batter and let it stand for an hour. Beat egg white stiff. Fold it into the batter and prepare pancakes. Fill with prepared filling. Fold envelope fashion. Dip in egg, coat with breadcrumbs and deep fry. Serve hot.

Filling:

Ingredients	For 4	For 100
Mutton	500gms	12.5kg
Potatoes	225gms	5.6kg
Onions	55gms	1.36kg
Salt	to taste	80 – 100gms
Pepper	a pinch	15gms
Ginger	3 – 5gms	100gms
Fat	10gms	225gms
Coating:
Eggs	1	12
Breadcrumbs	115gms	1.8kg
Fat to fry

Boil mutton in just enough water till tender. Mince mutton. Chop onions fine. Peel and grate ginger. Boil and mash potatoes or dice into small pieces. Heat fat in a large pan. Saute onions and ginger. Add meat, potatoes, salt and pepper and mix thoroughly. Remove from fire and use as required.

Keema Muttar (Peas)

Ø  ½ kg minced meat

Ø  250 gms peas

Ø  1 tsp turmeric pwd

Ø  1” long piece of ginger finely chopped

Ø  1 tsp red chilli pwd

Ø  6 green chilli chopped

Ø  1 tsp coriander pwd

Ø  1 tsp garam masala

Ø  4 large cardamoms, crushed   

Ø  1 cup fresh and thick curd

Ø  1 big pinch of asafoetida

Ø  A handful of coriander leaves

Ø  4 tblsp of ghee

Ø  Salt to taste

Heat ghee and season it with asafoetida, fry it till it starts giving aroma. Now add to it green chillies, ginger, keema and beaten curd. Cover and cook at medium temperature till water evaporates.

Stir in shelled peas and simmer for a minute. Add chillies, turmeric and coriander powders. Put in large cardamoms and garam masala and simmer after adding a cup of hot water. Cover and cook till water dries and peas keema is done. Garnish it with coriander leaves and serve hot with nan or chapattis.

Mutter Paneer (Curry)

Ø  250 gms of paneer, cut into small cubes

Ø  250 gms of green peas, shelled

Ø  1 large onion, chopped

Ø  5 chopped cloves of garlic

Ø  1 piece ginger chopped

Ø  1 tsp each coriander pwd & turmeric pwd

Ø  ½ tsp garam masala

Ø  ½ cup fresh curd

Ø  2 to 3 bay leaves minced coriander leaves

Ø  4 tblsp ghee or butter

Ø  Salt to taste

Deep fry paneer over slow flame till golden brown. It should be roasted separately in ghee or butter

Heat ghee or butter and fry onion, garlic till light brown. Add coriander, turmeric and chilli powders. Stir and add peas. Continue cooking till the spices begin to separate from ghee. Now mix in beaten curd and cook for 10 mts. Add paneer, salt and bay leaves. Add some water , cover the pan and cook at medium temperature till peas are tender. Add garam masala, coriander leaves and cover for some time. Then serve hot with nan or parathas of your choice.