drop it like a chop? chop it like it's hot?

In my attempt to be catchy, I spent a fruitless half-hour debating if I should title this post Drop It Like A Chop or Chop It Like It's Hot. After waging this grand debate in my head and not being able to decide, I veered off task and instead traveled down memory lane and listened to all things Snoop Dogg (I refuse to call him Snoop Lion, people) and Pharrell. And then kabazillion hours later from sheer loopiness of good music overload, I heard Nana's words ringing somewhere in my head saying "you are clown, girl. Laughing too much. Only listening music. Doing nothing. Useless!"  Buzzzzzz kill. That ish is still true at the age of 33! I can't concentrate long enough to even write. And THAT, Loves, is why a Pulitzer shall never be mine. So along with Jhumpa, now I hate you, too, Snoop and Pharrell. Distracting me from my dreams and what not. Psssh. The nerve. 

But for real, and without further ado, here are recipes from the two women in my world, who have, in their own Odiya mom gangsta ways dropped it like it's hot in the kitchen for decades upon decades. Their chop recipes have been measured and tested and tried so if you can't recreate these two chops at home, well, I don't know what to tell you. You are THE useless!

Kiiiiidding.

So here we go! Please note, the procedures are different for the mansa chop versus the macha chop so pay attention.

Mint chutney (recipe below) pairs beautifully with both chops. A spread of raw, sliced onions, lemon wedges, and green chilies are also traditional accompaniments along with the chutney.

                                           ************************************

MAUSI'S MANSA (ALOO KEEMA) CHOPS
yields 25 chops

Ingredients

• 1.5 pounds ground goat meat (or any ground meat)
• 8 ounces water
• 1 tablespoon + 1 teaspoon kosher salt
• 11/4 teaspoon ground turmeric
• approximately 16 to 20 ounces canola oil
• 1/2 large onion, minced
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated ginger
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 2 teaspoons ground garam masala
• 8 Idaho Potatoes, peeled, boiled, and mashed
• 1 teaspoon cumin
• 2 large eggs
• 2 cups white breadcrumbs

How to throw down:

1. Heat pan over medium heat. Add ground meat to pan and break apart with a wooden spoon to mince. Add water, 1 tablespoon salt, and 1 teaspoon ground turmeric to the ground meat. Cook for 18 to 20 minutes, or until cooked through.
2. Drain if needed and set aside to cool for assembly.
3. In a separate pan, heat 2 tablespoons canola oil. Add onions and sauté until softened, about 4 minutes. 
4. Add garlic, ginger, ground coriander, ground cumin, and remaining 1/4 teaspoon ground turmeric to onions and continue sautéing for an additional 2 minutes.
5. Stir in garam masala and continue cooking for 3 to 5 minutes.
6. Remove from heat.
7. Combine MOST, but not all, of the spiced onions with the cooked ground meat.
8. Evenly incorporate remaining spiced onions and 1 teaspoon salt to mashed potatoes.
9. Divide the potato mixture into 25 equal portions.
10. Form each portion into a ball. 
11. Using your finger, make in indention in the center of each ball.
12. Spoon approximately 1 tablespoon of ground meat inside the indented hallow.
13. Carefully fold the potato over and around it. The potato and ground meat SHOULD not be mixed; rather you should have two separate layers. The potato mixture should encase the ground meat.
14. Place the chops on a parchment paper-lined baking tray and set aside.
15. Whisk the eggs in a bowl.
16. Place bread crumbs onto plate.
17. Have a third, empty plate or tray ready to place coated chops.
18. Dip each chop into the eggs, then dredge in breadcrumbs until completely coated. Shake off excess. Place on plate.
19. Heat oil in a heavy-bottomed frying pan. You'll know the oil is hot enough to begin frying by putting breadcrumbs in the oil - if they brown, you're ready.
20. Carefully lower each chop into the oil. Do not overcrowd your pan. Fry each batch of chops for 5 to 6 minutes or until crisp, golden-brown, and cooked through.  
21. Drain on a paper towel-lined tray. Serve immediately.

                                      ************************************

BOU'S MACHA CHOP
yields 15 to 18 chops
 
Ingredients

• 16 ounces cold tap water
• 1 teaspoon ground turmeric
• 1 1/2 teaspoon kosher salt
• 1 pound catfish fillet*
• 1/2 pound Idaho potato, peeled, boiled, and mashed
• 16 ounces +1 tablespoon canola oil
• small onion, minced
• 1 tablespoon freshly grated ginger
• 1/2 tablespoon minced garlic
• 1/2 teaspoon garam masala
• 1/2 teaspoon kosher salt
• 3 tablespoons chopped cilantro
• 1 cup + 1 tablespoon white breadcrumbs
• 2 large eggs
• 16 ounces canola oil 

How to throw down:

1. Bring water, turmeric, and 1/2 teaspoon salt to a boil. Add fish to pot, reduce heat/flame to medium, and simmer for 4 minutes.
2. Remove from heat and cool. Chop fish. Set aside.
3. In a separate skillet, heat 1 tablespoon oil. Add onion and sauté until softened, about 4 minutes.
4. Add ginger and garlic and continue sautéing for an additional 2 minutes.
5. Add 1/2 teaspoon salt and garam masala to onion mixture and cook for 1 minutes before removing from heat. Allow to cool.
6. Combine fish with spiced onion, mashed potatoes, cilantro, 1 tablespoon breadcrumbs, and remaining 1/2 teaspoon salt, making sure to incorporate evenly (unlike the mansa chop procedure, the fish is actually combined with the potatoes).
7. Divide fish-potato mixture into 15 even portions.
8. Take each portion and mold into balls or ovals.
9. Place the chops on a parchment paper-lined baking tray and set aside.
10. Whisk the eggs in a bowl.
11. Place bread crumbs onto plate.
12. Have a third, empty plate or tray ready to place coated chops.
13. Dip each chop into the eggs, then dredge in breadcrumbs until completely coated. Shake off excess. Place on plate.
14. Heat oil in a heavy-bottomed frying pan. You'll know the oil is hot enough to begin frying by putting breadcrumbs in the oil - if they brown, you're ready.
15. Carefully lower each chop into the oil. Do not overcrowd your pan. Fry each batch of chops for 5 to 6 minutes or until crisp, golden-brown, and cooked through.  
16. Drain on a paper towel-lined tray. Serve immediately.

*Don't feel like using fresh fish? No worries. We sometimes use canned tuna, which taste just as delicious. Use three 5 ounce cans tuna and drain. You don't need to boil it. If using canned tuna, add to pan after your onions have softened (after step #3) and continue with procedure as shown above.

FRESH MINT CHUTNEY

yields approximately 11/2 cups

 

Ingredients

• 3 bunches fresh mint, leaves only, rinsed
• 3 tablespoons tamarind concentrate
• 2 1/2 tablespoons light brown sugar
• 3 teaspoons kosher salt
• 4 green chilies

 How to throw down:

1. Place all ingredients in blender. Puree until smooth.
2. Store in air-tight container or glass jar. Keeps in fridge for up to 2 weeks.