Mellys Chocolate Cookies!!

Triple Chocolate Cookies
Makes 12

200g unsalted butter
300g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
three BIG bars of chocolate (your preference I chose Lindt)

Throw your butter into a bowl and whizz it in the microwave for a few seconds to soften, take out and add in the sugar.

Mix with a spoon or electric whisk until creamy. Crack in an egg and mix some more, then throw in your dry ingredients: self-raising flour (no need to sift), cocoa powder and chocolate bars broken down into squares.

Things might seem a little dry at this point so lug in a few drops of milk to combine the mixture into more of a dough if needed.

Line two trays with baking paper, scoop the mixture into 12 handfull size balls and place far apart on the tray. Pop in a preheated fan oven at 220°C (200°C for non-fan) for 10 minutes. They will be super sloppy still when you remove them, but leave them to cool for around 30 minutes (if you can wait that long!), and they will stiffen up ready for your cookie eating pleasure.

If triple choc isn’t your style, then whip whatever additions you fancy into the mix; I’ve loaded the mixture up with a sprinkling of salt, a spoonful of peanut butter and a handful of peanuts to make a sweet ‘n salty treat and they tasted a’ok ifI say so myself. Fellow cookie monsters, enjoy.

Chocolate Roulade with Strawberry and Cream filling

- 175g/6oz good-quality dark chocolate, finely chopped

- 6 free-range eggs, separated

- 175g/6oz caster sugar

- 2 tbsp cocoa powder

- 300ml/10fl oz double cream

- icing sugar, to dust

Method

1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.

2. Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)

3. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

4. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.

5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

6. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

7. Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is quite normal and all part of its charm.

8. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

Melly's Ihop Pancakes!!

Ingredients for about 12 small pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Mix all ingredients using a whisk to make a smooth batter.

Over medium heat, fry with half a teaspoon of butter.

Enjoy!!

Mellys Nandos Chicken Liver

Ingredients:

2 tbsp butter
1/2 tbsp olive oil
500g Chicken Liver, cut into small strips
1 large onion, chopped finely
2 cloves garlic
4-6 tbsp Nando's sauce (Mild/Hot, depending on preference)
Salt & pepper, coriander for seasoning

Method:

1. Marinate the livers with Nando's sauce, salt and pepper. Keep aside.

2. Heat the butter and olive oil in a pan. Once the butter starts to sizzle, fry the livers on a high heat. Fry until the livers are well browned. Lower the heat add the onion, chopped garlic and mix well.

3. Simmer until liver is well made and liquid has been absorbed. Season well.

4. You could add more Nando's sauce and butter if you need a gravy. Serve with freshly baked bread rolls, rice, cous cous, anything you like.

Enjoy

Thai prawn red curry

Ingredients:

1 stalk lemongrass
outer leaves and tough ends trimmed
½ long red chilli
1 clove garlic
peeled 2 kaffir lime leaves
Bunch coriander, roots and stems
3 tablespoons capsicum chopped
1 teaspoon tomato puree
2 teaspoons fish sauce
2 teaspoons fish sauce
1cm fresh ginger
1 teaspoon sesame oil

Curry:

1 tablespoon olive oil
King prawns, unshelled
150g tin coconut milk

1. Preheat oven to 150°C. Cook rice in boiling water or in rice cooker.

2. For curry paste, bash lemongrass stalks with the side of a knife and place in a food processor with chilli, garlic, lime leaves, coriander roots and stems, capsicum, tomato puree, fish sauce, soy sauce, ginger and sesame oil. Process, but do not make into a paste, allowing the paste to retain some texture.

3. For curry, drizzle olive oil into a hot frying pan and add the unshelled king prawns. Fry for one minute and add a tablespoon of the curry paste. Fry for one more minute.

4. Reduce to a medium heat, drizzle with olive oil and add the sugar snap peas and tiger prawns.

5. Spoon in the remaining curry paste and stir fry for a minute before adding coconut milk.

Mellys lamb kebabs

Ingredients:

Lamb chunks
1 Red onion
1 Red and 1 Yellow pepper
1 tbsp Garam masala
1 tbsp Chilli powder
1 tsp curry powder
2-3 tbsp Yogurt
Skewers (6-8)

Method:

1. Mix lamb chunks in garam masala, chilli powder, yoghurt, curry powder and season.

2. Cut onion and pepper into semi big slices.

3. Now place meat, onion and pepper onto skewer. Follow this method until the meat finishes.

4. Fry on medium heat to preference

Mellyfied Greek salad :-)

Ingredients:

Beetroot
Carrot
Salad leaves
Cucumber
Cherry tomatos
Red onions
Feta cheese

Dressing:

1 tsp Wholegrain mustard
2-3 tbsp Olive oil
1 tbsp Sugar
Salt
Pepper

Method:

1. Clean and boil beetroot and carrot seperately. Cut into small cubes.

2. Chop red onion, tomatoes, cucumber and add to beetroot and carrot.

3. Get a salad bowl, lay salad leaves at the base, spoon salad mixture on top and sliced feta cheese

4. Mix mustard, oil and sugar and pour

5. Season and mix when serving.

Chicken and vegetable spring rolls

Ingredients:

- 1 tbsp groundnut oil, plus extra for deep-frying

- 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces

- 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped

- 1 tbsp light soy sauce

- 1 tbsp five-spice powder

- 1 tsp grated fresh root ginger

- 75g/3oz beansprouts

- 2 large spring onions, finely sliced lengthways

- 1 small carrot, julienned

- 1 tbsp oyster sauce

- ½ tbsp light soy sauce

- sea salt and ground white pepper

- 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)

- 1 egg yolk, beaten

Method:

1. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.

2. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.

3. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.

4. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.

5. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

6. Transfer the spring rolls onto a plate and serve immediately.

Chicken and Chorizo Pie

Chicken and Chorizo Pie
Ingredients
500g pack fresh puff pastry , or frozen and defrosted
3 breasts of chicken
2 long rolls of Chorizo
Garlic
Ginger
1 Red Onion
1 Red Pepper
Coriander
A Few tablespoons of Spring Onion
Tomato Puree and 2 Tomatoes
1 Egg
Soya Sauce
Lemon
A bit of curry powder
chilli powder
A Square dish

Method
Preheat the Oven too 180C
Add 2 tbsp's of oil and Fry all the ingredients together until meat has been browned.
Roll out the pastry and line the square dish, keeping half of the pastry to close the top.
Put all the filling in, close it with the other half of puff pastry.
Brush egg on the top, and put it in the oven for about 20 minutes.

Enjoy :)

Spicy Bbq Ribs

Spicy Bbq Ribs

Ingredients:
1 tbsp Chilli Power (Alter if you like it hotter)
1 Lemon
Salt
Pepper
1 tsp Soya Sauce
1 tbsp Tomato Ketchup
2 tbsp Peri Peri Sauce
1 tbsp Hot Sauce
2 tbsp honey


Method:
Preheat oven too 160C and foil a oven tray
Mix all the ingredients together and spread half of it on the ribs.
Place into the oven for around 20 minutes, and then take out and spread the other half of the mixture
Leave for 5 minutes, then take it out, put honey on the top and transfer to the Grill for 5 minutes or less to make the top crispy and sweet. And then you're done.

Roast Chicken stuffed with garlic cheese wrapped in streaky bacon

Roast Chicken stuffed with garlic cheese wrapped in streaky bacon

Ingredients:
4 Chicken breasts
8 slices of streaky bacon
A few packs of garlic cheese
1/2 pint mild olive oil
Worcestershire sauce splash
Balsamic vinegar to taste
Lemon juice again to taste

Method:
Turn oven on 180c or equivalent
Make 2 inch slit in thickest part of chicken breasts, without breaking straight through.
Divide tub of garlic herb cheese into equal portions and stuff each chicken with it.
Now wrap each breast in 2 slices of the streaky bacon covering the slit side as best as possible. Mix all sauces together and pour over the chicken.
Cover a baking tray with foil and stand a wire rack on it and put stuffed chicken breasts onto it and place in oven for 20 mins.

Sri Lankan Prawn Curry

Prawn Curry

Ingredients:

¼ lb. prawns (roasted and lightly pounded)
2 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
2 tbsp curry powder
1 tsp turmeric
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
Oil

Method:
Heat the oil and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves.

Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently

After 10 minutes add the prawns and cook for 5-10 minutes and take off the heat.

Oreo Cookie Cheesecake

Oreo Cooke Cheesecake

Ingredients:
1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
2 tablespoons lemon juice
1 cup cream, lightly whipped
100g OREO Chocolate Crème Cookies, crushed
50g OREO Chocolate Crème Cookies, extra, roughly chopped

Method:
Combine the crumbs and butter and press into a lined 20cm springform pan. Chill
Beat the Philadelphia and sugar with an electric mixer until smooth.
Fold in the lemon juice, cream and OREO Chocolate Creme Cookie crumbs.
Pour the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours.

Chocolate Fudge Cake Recipe

Ingredients:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
142ml/small tub sour cream
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

Icing Recipe

Ingredients:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tablespoon vanilla extract

Method:
Preheat the oven to 180°C/gas mark 4. Butter and line the bottom of two 20cm sandwich tins. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.

In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.

Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.

Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy.

Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Spicy Salmon, with a Seasonal Salad and Boiled Egg

This is one of my most favourite "healthy" meals.

You know when you feel satisfied about eating something because its good for you and for once you eat it without thinking ok I have to excersise to burn this off later?! Well this is it.

The salad is simply made from salad leaves, grapes, blackberries(some might find fruit in their salads a bit off,but i love it), a little lemon juice, olive oil, salt and pepper. Ok now the Salmon is first marinaded with chopped green chillies, garlic (i love garlic and its good for the heart, so go crazy with this :)), salt, pepper of course, olive oil, a lot of lemon juice, chilli pieces and coriander.

Turn oven on to 180 celsius and pop the salmon in for about 15-20 mins.

Dont forget to also put some oil at the bottom of the oven tin so it does not stick. And finally the egg, boil it for a few mins depending how well u like the yolk made.

Lentil Curry and Chicken Curry, served with String Hoppers and a Spicy Salad

String Hoppers are popular in countries such as South India and Sri Lanka. Theyre pretty easy to make, although it is time consuming. But if you live close to London you can purchase it in packs like i did :)...just pop it in the oven and warm in 5 minutes. For those of you who dont no what this is, its like rice noodles made out of flour. It is traditionally eaten with dhal (lentil curry) and a spicy coconut sambol.

If you wanted to grab hold of some string hoppers without leaving home or travelling far, then order it from: http://www.theasiancookshop.co.uk/

Chicken Curry Recipe:
See below

Lentil Curry (dhal curry)

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.


Spicy Salad:

Ingredients and Method
Chop Tomatoes, Red Onion, Green Chillies, Cucumber, into small portions, mix well, season with salt and pepper, and squeeze some lemon in there if you like that tangy taste like i do :)

Pork thai curry with rice

I have to say im not a big fan of thai curry. Unless its made the Sri Lankan way, which means its going to be firey hot.

I started with frying onions, green chillies garlic, then I added the pork and stir fried til brown. Then I added some carrots and red peppers, ( my 2 out of 5 a day) and then added soya sauce, corainder, white wine vinegar, sugar, tomato puree, chilli, and chilli flakes, fish sauce, lemon (or lemon grass), shrimp paste,....then let it simmer gently till the sauce reduces to a thicker gravy and the meat and veg is made.

Basic Pork Thai Curry Recipe

Ingredients:
2 tsp oil
2 tbs red curry paste
500g Heart Smart diced pork
270ml light coconut milk
3/4 cup (185ml) vegetable stock
500g sweet potato, peeled, cubed
3 fresh kaffir lime leaves, shredded
1 bunch snake beans, trimmed, cut into 5cm lengths
1/4 cup fresh coriander leaves

Method:
Heat the oil over a medium-high heat in a medium to large saucepan. Add the curry paste. Cook for 30 seconds, stirring constantly or until fragrant. Add the pork and stir-fry just until light golden.

Add the light coconut milk, vegetable stock, sweet potato and shredded lime leaves. Bring to a simmer and cook over a medium heat for 10 minutes or until the sweet potato is tender. Add the beans in the last 6 minutes of cooking. To serve, roughly tear the coriander leaves into the curry and fold through. Serve with the steamed rice or anything you like.

Please bare in mind that this is just a basic recipe. I took it and tweeked it a bit for my own taste.

Battered Prawns, Honey BBQ chicken wings and Vegetable Cous Cous

I simply loved making this dish. It has a mixture of so many flavours, all exploding in you mouth as you take every bite.

The honey from the chicken wings, the paprika from the prawns and tangy lemon in the cous cous all compliment each other and goes down a delight.

The prawns were pretty straight forward, marinaded it with salt, pepper and paprika to give it that extra kick, then dipped in flour, egg, water and deep fry.

The chicken wings were fried on high heat til brown, then the heat was reduced in order to gently cook it with honey, coriander, chill flakes, lemon, chillies and soya sauce. The sauce eventually thickens, giving a sweet spicy STICKY texture.

The cous cous, this is pretty straight forward, you make the cous cous by adding warm water. Then fry some onions, garlic, tomato puree (this gives it that reddy colour) then add some lemon juice, the vegetables, put the heat off and mix in the cous cous. And then just watch all those colours mix through it!

Batter Recipe

Ingredients:
1 medium egg
225ml ice-cold water
100g plain flour

Method:
Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
Lightly mix in the flour with a fork and beat gently. Don't worry too much about lumps.
Prepare this batter immediately before use. Tempura should be cooked in oil at 180C/350F - if the coated fish or vegetables sink to the bottom of the oil, the temperature is too high

Honey BBQ Recipe

Ingredients:
1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons
garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings separated at joints
tips discarded 1/4 cup honey

Method:
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar.
Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate.
Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Dont just follow these recipes, feel free to toss in anything that you think will work well, thats the only way you learn. Enjoy!!

University Cultural Event

I recently cooked 3 dishes for my University Cultural Event. Made some delicious chocolate muffins, a Sri Lankan chicken curry, and Tuna cutlets. The chocolate muffins came out better than I expected.

I couldnt make the curry and cutlets as spicy as I normally make it, as the majority of people at the event cant have spicy food. I dont know if its just me, but food taste so bland without spices.

Chocolate Muffin Recipe

Ingredients:
250 g butter
190 g caster sugar
4-5 eggs
250 g strong bread flour
20 g baking powder
60 ml milk
100 g chocolate chips
150 g drinking chocolate
20 squares of dark chocolate,

Method:
. In a mixing bowl, cream together the butter and sugar with a wooden spoon until white and fluffy.

2. Add in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes.

3. Sift the flour and baking powder, add to the butter mixture and fold together until well-blended.

4. Add in the milk and the drinking chocolate and mix for 1 minute. Fold in the chocolate chips.

5. Refrigerate the mixture for 2 hours.

6. Preheat the oven to 200°C/gas 6.

7. Line muffin trays with paper cases, making 20 muffin cases in all.

8. Place a teaspoon of the muffin mixture in each case. Top each case with a square of chocolate, then add another teaspoon and a half of the muffin mixture on top.

9. Bake the muffins for 15-20 minutes until cooked through and risen. Remove and serve warm from the oven.

Sri Lankan Chicken Curry Recipe:

Ingredients:
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Method:
Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.


Tuna Cutlets Recipe:

Ingredients:
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying

Method:
Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
Cook until the onions are tender light brown.
Add drained tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg and then with the toasted bread crumbs.
Deep fry in hot oil until light brown.
Cutlets (made in to thick disc shapes) are great with rice & curry.