Chilko kay Cutlets Recipe | Lazzat | Samina Jalil | Desi Food

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Here is a perfect recipe which will help you ace Chilko kay Cutlets like never before. Learn from the best and get all the applause at dinner table that you deserve.

Watch this Masala TV video to learn how to make Chilko kay Cutlets, Lauki Gosht Shorba and Lauki ka Raita Recipes. This show of Lazzat with Chef Samina Jalil aired on 24 July 2020.

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Chilko kay Cutlets:
Bottle gourd peeled 1-1/2 cup
Boiled potatoes 2
Chopped onion 1
Chopped green chilies 2
White cumin 1 tsp
Crushed red chili 1 tsp
Chopped mint 2 tbsp
Butter 2 tbsp
Salt as required
Egg 2
Breadcrumbs as required
Oil for fry
Heat butter add onion and green chilies fry well. Add white cumin cook. Add finely chopped bottle gourd peeled, cook till its soft. Remove add boiled potatoes, mint, crushed red chili and salt mix well. Make cutlets dip in egg and coat with breadcrumbs, cook in hot oil.

Lauki Gosht Shorba:
Mutton meat ½ kg
Ground onion 1
Ginger garlic paste 1 tbsp
Tomato ground 1
Yogurt 4 tbsp
Coriander powder 1 tbsp
Red chili powder as required
Turmeric ¼ tsp
Salt as required
Bottle gourd ½ kg
All spice powder ¾ tsp
Green chilies 3-4
Green coriander as required
Oil ½ cup
Heat oil add ground onion, tomato, ginger garlic paste, salt, chili, turmeric, red chili powder and coriander cook. Add yogurt. Add meat cook. Also add water cook till meat is done. Peel bottle gourd cut into thick pieces. Add in meat with green chilies, all spice powder cook till water is dries and shorba form.
Garnish with green coriander and all spice serve.

Lauki ka Raita:
Grated steam bottle gourd ¾ cup
Chopped mint 2 tbsp
Chopped green chilies 1
Chopped onion 2 tbsp
Chopped cumin ¾ tsp
Salt as required
Chopped garlic 1 tsp
Yogurt 250 gm
Coal 1 piece
Ingredients for Tempering:
Oil 2 tbsp
Mustard ½ tsp
Whole red chilies 2-3
Beat yogurt well. Add salt, cumin and crushed garlic. Add chopped mint, green chilies and grated bottle gourd. For tempering heat oil add mustard and whole red chilies fry well and pour on raita. Heat a piece of coal, place on plate. Drop 2 tbsp of clarified butter on it and cover with bowl. Remove bowl and pour raita immediately, serve.