3 tbsp plain flour mixed with 9 tbsp of water (or more)
1 slice of bread
1 tsp chopped green chilies
1 tbsp grated ginger
1 tbsp grated garlic
2 tsp red chili powder
1 & 1/2 tsp roasted cumin powder
2 tsp amchoor powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
Salt
Cooking oil
Preparation:
Boil potatoes with skin. Peel and grate.
Steam carrots and beetroot, grate and set aside.
Mix plain flour with water to make a thin water like consistency.
Keep bread crumbs and cheese ready.
Chop 1 green chili, finely grate ginger and garlic.
This cutlet can be made without cheese too.
Method:
In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
Serve hot with any sauce of your choice.
Note:
In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
If it becomes too spicy or salty then add more boiled potato.
I have tried to replicate the recipe of the chana masala which I often have at a pakistani restaurant. It is cooked in very less spices, yet full of flavors. The secret of a good chana masala lies in the slow cooking method of chickpeas along with spices for hours, chickpeas should look firm and in shape but when you have it, they should melt in the mouth.
Serves: 3 to 4 Soaking time: overnight Preparation time: Chickpeas cooked in pressure cooker for 20 minutes. Cooking time: 30 to 40 minutes Ingredients:
1 cup chickpeas
1 large onion sliced
1/2 tsp ajwain seeds (carom seeds)
1 tsp whole cumin
2 tsp coriander powder
1 tsp red chili powder
1 tbsp finely chopped or grated ginger
2 tsp black pepper powder
2 tbsp any brand chana masala powder
1/4 cup chopped coriander leaves
Salt
4 to 5 tbsp cooking oil
Method:
Wash and soak the chickpeas overnight. Cook the chickpeas in pressure cooker with a pinch of salt. (some chana masala powders have too much salt)
Once the chickpeas are cooked, add chana masala powder and cook on slow flame for 15 to 20 minutes. Add salt if needed.
Heat oil in another saucepan. Add ajwain seeds, whole cumin and grated ginger. Fry for 10 seconds and add chopped onion and fry till light golden.
Then add 2 tsp coriander powder and 1 tsp chili powder and fry for 1 minute on low flame. (Keep a close look as the spices might burn.)
Add the cooked chickpeas along with all the liquid to the fried onion. Cover and cook on low flame for 30 to 40 minutes till the water is reduced slightly with a nice gravy like texture.
Check the salt and spice and adjust accordingly. If you want more spicy, then add more black pepper powder.
Dal seems to be a modest and a regular curry in every household. But not any more, I mean dal is not a regular curry. In this limitless and infinite world of food websites, there are countless versions of dal recipes. But for me it has always been my comfort food, and no version can beat the dal made by a mother and I would always like to come back to my mother, sit with her and have a comforting 'dal chawal' made by her.
Serves: 4 to 5 Preparation Time: 10 minutes Cooking Time: 20 to 30 minutes Ingredients:
3/4 cup toor dal / arhar / pigeon pea lentil
1 large ripe tomato
2 green chilies
5 to 6 curry leaves
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp ginger & garlic paste
1/4 cup soaked tamarind juice (or 1 tbsp tamarind pulp)
2 tbsp ghee
Salt
Coriander leaves for garnishing.
For tempering - 1 tsp whole cumin, 2 dry red chilies, 2 sliced garlic and 2 tbsp cooking oil
Method:
In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee and salt. Cook for 15 to 20 minutes.
Pour the cooked dal into a sauce pan and bring to a boil along with green chilies, curry leaves and tamarind juice. Adjust the salt, chilies and sourness according to your taste. Cook for 2 minutes and remove from heat.
Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
Serves 4 Rice soaking time: 30 minutes Preparation time: 10 minutes Total Time: 40 to 45 minutes Ingredients:
2 cups basmati rice (washed & soaked for 30 minutes)
1 small onion sliced
2 bay leaves
1 small stick of cinnamon
3 cardamom pods
3 cloves
1 star anise
2 tsp ginger & garlic paste
1/4 tsp turmeric powder
1/2 cup chopped mint leaves
4 cups of water
1 tbsp vinegar
Salt
5 tbsp cooking oil
Method:
Heat oil in a large non stick sauce pan and add all the whole spices (2 bay leaves, 1 small stick of cinnamon, 3 cardamom pods, 3 cloves, 1 star anise)
Fry sliced onion till soft, followed by ginger & garlic paste, turmeric powder and mint leaves. Fry for 1 minute.
Add 4 cups of water, salt and vinegar. Let it come to a boil.
Now add soaked rice and stir gently. Place the lid and cook on medium to low heat for 10 minutes or till all the water has dried and rice is cooked.
Open the lid and gently stir and loosen up the sides to allow the trapped steam to escape. Remove from heat and keep covered for 15 to 20 minutes before serving.
This is a Mughlai style rich mutton gravy and a very special one for me because while preparing this curry, I shot my first cooking video. Well, I enjoyed each and every moment of the shot, even though it was a lengthy process and do not ask about the mess created while shooting. This curry can not be on your daily cooking list, because of its richness from the nuts and cream. And also the procedure, which is a bit more tedious than our other usual daily curries. But you can surely impress your guest at a special lunch party or any festival occasions with this finger licking and amazing curry paired with a very special and unique Pudina Pulao or even any kind of Naan or Kulcha.
Whole Spices - 2 bay leaves, 4 green cardamom, 2 big cardamom, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera.
Preparation:
Cook mutton pieces in a pressure cooker along with 1 tbsp ginger & garlic paste, 1/4 tsp turmeric, 1/4 tsp garam masala powder and salt. Set aside along with the mutton stock.
Chop 2 medium onions, 2 medium tomatoes, 4 green chilies, mint leaves and coriander leaves.
Keep all the whole spices ready.
Soak saffron in few drops of warm water.
Method:
Heat 2 tbsp of ghee in a pan. Add all whole spices followed by chopped onion. Saute till they become soft and then add chopped mint leaves, green chilies and cashew nuts. Fry for 2 minutes, remove from heat and cool.
Grind the fried onion with few drops of water to a smooth paste and set aside.
Heat 5 tbsp of cooking oil in a saucepan and fry chopped tomatoes along with 2 tsp red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/4 tsp garam masala powder and 1 tbsp kasoori methi. Fry the masala for few seconds and then add 1 tbsp tomato puree and 4 tbsp yogurt. Mix well and cook for 2 minutes.
Now add the onion - cashewnut paste and the cooked mutton along with the stock. Stir well, place the lid and cook on low flame for 5 minutes.
Finally add saffron water, 1/2 tsp kewra water, 2 tbsp cream and chopped coriander leaves. Taste and check the salt and add if needed. Cover and cook for another 5 minutes.
Chicken Vermicelli is kind of a versatile dish. It can be a special weekend morning breakfast, carry it in your lunchbox as a wholesome lunch or prepare it as a special snack for your guest. It can also be your one pot meal dinner. In India, breakfast style vermicelli is easily available by some known and popular brands. I have tried this dish with the vermicelli which is available in pasta section. You need to roast them till light brown in color and then cook along with the spices. The other option is, not to roast but boil the pasta vermicelli separately and the add to the spices. Either way, the taste is excellent.
Measure 4 cups vermicelli, dry roast in a pan till brown for 5 to 10 minutes and set aside.
Measure 4 cups of water and keep ready.
Chop onion, tomato, green chili, carrot, cabbage, capsicum and coriander leaves.
Finely chop boneless chicken and keep ready.
Method:
Heat oil in a large sauce pan, and add 1 tsp cumin. When it changes color add 1 cup chopped onion and fry till soft and light golden.
Add 1 tbsp ginger & garlic paste, chopped tomato, chopped green chilies and chicken pieces. Fry on high heat for 1 minute. Then reduce heat and add all the spice powders - 2 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and salt.
Cover and cook on low heat for 5 to 10 minutes. If needed add few drops of water.
Now add chopped cabbage, carrots and capsicum along with 1/2 tsp black pepper powder. Cook for 2 minutes and add 4 cups of water and 1 tbsp lemon juice. Also check the salt.
When the water starts to boil, reduce heat and add roasted vermicelli and stir well. Before closing the lid add chopped coriander leaves.
Cover and cook for 5 to 7 minutes or till all water has evaporated and vermicelli is cooked.
Switch off the flame and slowly lift up the vermicelli with the ladle, so that the trapped steam comes out. Stir gently and loosen up all the sides and bottom part of the vermicelli. Cover the vermicelli and let it sit for 5 to 10 more minutes before serving.
