Savoury Brain Fritters

2 Sheep Brains or ½ kg Beef Brain
2 teaspoons pepper powder
3 tablespoons flour (Maida)
1 egg beaten
Salt to taste
Oil for frying

Wash the Brains well and remove the veins etc. Cut them into 1” pieces. Make a batter with the beaten egg, flour, salt, pepper powder and a little water. Mix with the pieces of brain. Heat oil in a pan and when drop in the batter covered brain and deep fry till golden brown. Serve hot.

For a difference in taste, use Besan flour instead of Maida and finely chopped green chillies, green coriander and onions may be added to the batter

TOMATO PALAU (PILAF)

Serves 6
Preparation time 45 minutes
4 large tomatoes pureed and diluted with water to get 3 cups of juice or 1 pack of tomato puree diluted to get 3 cups of juice.
2 teaspoons chopped coriander leaves
2 large onions sliced finely
2 cups Raw Rice or Basmati Rice
Salt to taste
2 teaspoons chilly powder
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee
2 teaspoons chopped fresh mint
Heat oil in a pan or a rice cooker and sauté the spices, onions, ginger garlic paste and chilly powder for a few minutes. Add the rice, salt, mint, coriander leaves and tomato juice and cook till the rice is done. Serve with salad and Chicken Curry or Pork Vindaloo.