Egg Tikka Masala

Kathi Roll

Meat - 1 lb., minced ( Chicken or Mutton) or Paneer

Garam Masala - 1 tsp

Ginger Garlic Paste - 2 tsp

Salt

Onion - 1

Tomato - 1

Green Chilli - 2

Garlic - 2

Oil - 2 tbsp.

Turmeric - 1 tsp

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Chilli Powder - 1 tsp

Chaat Masala - 1 tsp

Carrot - 1, grated

Lemon Juice - 2 tsp

Cilantro

Paratha - 4

Egg - 1, whisked

Green Chutney - 1/4 cup

Marinate the Meat with Garam masala, Ginger Garlic paste and required Salt. Keep aside in the Refrigerator for at least 1 hour.

In a blender add Onion, Tomato, Green Chilli and Garlic; grind to a fine paste.

Heat Oil in a skillet. Add the ground paste; cook until Oil oozes out from the masala. Add Turmeric, Cumin, Coriander, Chilli and Chaat Masala. Sauté until you get a nice aroma. Now add the Carrot and Meat and season with required Salt. Cook closed for 20 min on medium heat or until well done. Turn off stove and add Lemon Juice and Cilantro.

Brush both sides if the Paratha with Egg and place on hot tawa. Smear with Butter followed by Green Chutney and then spoon the Meat mixture in the center. Roll and secure with a toothpick if needed.

French Fries

2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips

3 tablespoons (45ml) distilled white vinegar

Kosher salt

3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying

Malt vinegar, optional

In a 6-quart Dutch oven, add potatoes, distilled white vinegar, 3 quarts (2.8L) water, and 3 tablespoons (36g) salt. Bring to a boil over high heat and boil until potatoes are fully tender, but not falling apart, about 12 minutes. Drain and spread into an even layer on a wire rack set in a rimmed baking sheet. Let dry for 5 minutes. For best results, freeze potatoes for at least 3 hours, until frozen solid, and up to overnight before continuing with step 2.

Line a rimmed baking sheet with a double layer of paper towels; set aside. In a 6-quart Dutch oven or large wok, heat oil over high heat to 265ºF (130ºC). Add one-third of chips and cook, using a spider skimmer to agitate occasionally, until a crust begins to form, 3 to 5 minutes. Use spider skimmer to transfer to the prepared baking sheet. Return oil to 265ºF (130ºC) and repeat frying with the remaining potatoes,working in 2 more batches. Let potatoes cool to room temperature, about 30 minutes. For best results, transfer potatoes to a wire rack set within a rimmed baking sheet and freeze potatoes for at least 3 hours, until frozen solid, and up to overnight before continuing with step 3.

Adjust oven rack to middle position and heat oven to 200ºF (90ºC). Set a wire rack in a rimmed baking sheet; set aside. Reheat oil in Dutch oven over high heat to 400ºF (205ºC). Add half of the potatoes and fry until crisp and light golden brown, about 3 1/2 minutes, adjusting heat as needed to maintain a temperature of around 360ºF (180ºC). Transfer to a  paper-towel lined bowl and season immediately with kosher salt and a dash of malt vinegar, if using and toss to combine. Transfer to prepared baking sheet and hold warm in the oven. Return oil to 400ºF (205ºC) and repeat frying and seasoning with the remaining chips. Serve.