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Ingredients for Fish Cutlet recipe flesh of the fish : 200gms Onion chopped : 3nos.

Green chillies chopped: 4nos Garlic chopped finely : 5 nos. (bigger size) Ginger chopped finely : 1 medium size Potatoes boiled & smashed : 3nos Pepper powder : 1 teaspoon Coriander leaves : as per your taste of

Garam masala: 2 teaspoon. Oil : 4 table spoon. Bread crumbs: 1/2 cup Egg: 3nos Oil for deep frying : 2 cups Boil fish flesh with little salt till they are cooked. Pour oil in a pan, as the oil becomes hot put onion, ginger, garlic & green chillies and half fry. . You have to stir it continously. Now add fish to it & mix well. Dont add water to it. Make this mixture dry. Cook till it

dry.Now add pepper powder & garam masalas. Fry well.Add smashed potatoes & mix well .Turn off the gas &spread some coriander leaves. if u need salt u can add as per the taste. Let it be cool for some time then make small round balls . Make patties with that.Take a bowl beat the eggs and in another plate take bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both sides of the cutlet. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.

SAMOSA For Cover: 1 cup all purpose flour (Maida) Water to Knead dough 2tbsp oil Little salt 1/4th tsp. Ajwain (optional) For Stuffing: 3-4 Potatoes (boiled, peeled & mashed) 1/2 cup Green Peas (boiled) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) Few Raisins (optional) 1/2tsp Garam masala Salt to taste Red chili powder to taste 1/2 tsp. Dry Mango powder( Amchur) (optional) How to make samosa:

For cover

Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.