Prep time: 20 min
Cook time: 20 min
Serves: 2-3

Ingredients

• 300 g small sized brinjals
• 2 tbsp fresh mustard paste
• 2 tbsp hung curd
• ¼ tsp turmeric powder
• ½ tsp red chilli powder or1 tsp green chilli paste
• 2 tbsp mustard oil
• Yam or colossal leaves for wrapping the brinjals
• Salt to taste

Method

Make two slits in each of the small brinjals. Make a marinade with hung curd and spices. Rub the brinjals with this paste and keep aside for 10 minutes. Place in a mixing bowl and add the mustard paste and the oil and smear into the brinjals.

Divide the brinjals into 5-6 portions. Place each portion in a leaf and tie with a string. Steam these parcels for 20 minutes.

Serve the parcels in the leaves and allow each parcel to be opened on the serving plate with a bowl of steamed rice.

Prep time: 20 min
Cook time: 15 min
Serves: 3

Ingredients

• 400 g boneless fish
• 2 cups bread crumbs
• Oil for deep frying
• Salt and pepper to taste

For layering

• 3 tbsp Parmesan cheese-grated
• ½ tsp oregano powder
• ½ tsp chopped herbs-mint leaves

Method

Cut the fish into thin strips, which are three-fourths inch in breadth and 3-4 inches in length. Sprinkle salt and pepper on the fish pieces and keep aside for 10 minutes.

To make the sticks: take two fish pieces to begin with. Mix the cheese with the herbs and oregano. On one of the fish strips spread this mixture and cover with another strip. Roll this fish sandwich in breadcrumbs. Prepare all the fish sandwiches in this way.

Heat oil for deep-frying and fry a few pieces at a time till crispy and golden brown.