Beef Cutlet

Ingredients:
250 gm. Beef mince

1 large- Onion, sliced
3 cloves of Garlic, minced
2- Green chilies, chopped
1 medium- Potato, boiled and mashed
1 tsp. Red chili powder
¼ tsp. Turmeric powder
1 tsp. Coriander powder
½ tsp. Garam masala powder
½ tsp. Black pepper powder
1- Egg white, beaten
2 tbsp. Coriander leaves, chopped
Salt to taste
1 ½ cups- Bread crumbs
Oil for deep frying

Method:

1. Heat 1 tbsp. oil in a sauce pan and add onion to it and saute until transparent.

2. Add the garlic, green chilies and saute.

3. When the aroma comes out, add the turmeric powder, red chili powder, coriander powder, minced beef and soute for a couple of minutes.

4. Add little water, salt and cook until the beef is almost done.

5. Add black pepper powder, garam masala powder and saute.

6. Add the mashed potato, coriander leaves and mix well.
7. Take lemon sized balls from the mix and make round patties about half an inch thick with your palm and keep aside.

8. Heat oil in a deep heavy bottomed wok.

9. When the oil is well heated, fry the patties by dipping them in the egg white and then rolling them in bread crumbs. Fry until golden brown.

10. Remove from oil and drain on a kitchen tissue. Serve hot with tomato ketchup and enjoy.
        

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Mince Stuffed Capsicum

Ingredients:

500 gm. Mince (Chicken or Beef)

1 ½ tbsp. Olive oil

2- Onions, finely chopped

2 small- Zucchini, finely chopped

1 tsp. Garlic cloves, crushed

½ tsp. Red chili powder

¼ tsp. Turmeric powder

1 tsp. All spice powder

½ tsp. Black pepper

1 tsp. Lemon juice

Salt to taste

3 tbsp. Coriander leaves, chopped

4- Capsicum

Cheese as required

Method:

1. Preheat oven to 200 degree C.

2. Slice off thinly from the tops of the capsicum and scoop out the core to make them hollow.

3. Heat olive oil in a frying pan over medium heat.

4. Add onions, garlic and fry well until soft.

5. Increase heat to high, add zucchini and all the powdered spices, fry for a minute.

6. Add mince, lemon juice and salt, stirring with a wooden spoon to break up mince and cook for 6-8 minutes or until browned.

7. Add coriander leaves and simmer for 5 minutes.

8. Place capsicums into a shallow baking dish. Stuff capsicums with this mince mixture.

9. Sprinkle little bit of cheese over the capsicums.

10. Bake it for about 15-20 minutes and serve.

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Sweet Corn Kachori

Ingredients:

For the dough: 

2 cups- All-purpose flour (Maida)

4 tbsp. Oil

Salt to taste

2 pinches of Baking soda

1 tsp. Sugar

Water

For the stuffing:

1 ½ cup- Sweet corn, boiled

3-4 Green chilies, finally chopped

1 tsp. Cumin seeds

1 tsp. Mustard seeds

1 tsp. Ginger-Garlic paste

2 tbsp. Coriander leaves, finally chopped

1 tsp. Chaat masala (optional)

¼ tsp. Turmeric powder

Salt to taste 

Oil for deep frying

Tamarind chutney

Green chutney

Sev for Garnishing

Method:

1. For the dough:  Sieve the maida with baking soda and salt and then mix it well with sugar and oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

2. For the stuffing: Grind ¾ cup boiled corn coarsely and then keep aside.

3. Heat 2 tsp. oil in a pan, add mustard seeds, ginger-garlic paste, green chilies and fry for 1-2 minutes.

4. Add corn, coarse corn paste, coriander leaves, cumin seeds, salt, chaat masala, turmeric powder and mix well and cook for 5 minutes and then keep it aside to cool.

5. For the kachori: Knead the dough again, and make small balls out of the dough and flatten them in the middle with your finger.
6. Place the 1 tsp. of stuffing in the middle and roll again to make a kachori and in the same manner repeat it for the rest of the dough and mixture.

7. Heat oil in a pan, when its hot deep fry the kachori on a medium flame till golden brown and crisp, drain on a kitchen towel.

8. Make a hole in the middle of the kachori and put tamarind chutney, green chutney and top this with the sev and serve.

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Sev Puri

Ingredients:

24- Papdi
½ cup- Potatoes, boiled and chopped
½ cup- Onions, finely chopped

½ cup- Tomatoes, diced fine
2 tbsp. Raw mango, finally chopped
2 tsp. Fresh Garlic chutney
8 tbsp. Date-Tamarind chutney
4 tbsp. Green chutney 
1 tsp. Chaat masala
½ tbsp. Lemon juice
Pinch of Salt
½ cup- Sev
2 tbsp. Coriander leaves, chopped

Method:

1. Arrange the papadis on a serving plate.

2. Top each papadi with a little potato, onion, tomato and raw mango.

3. Top the papadis with some fresh garlic chutney, date-tamarind chutney and green chutney.

4. Sprinkle with chaat masala, lemon juice and salt on top.

5. Garnish with the sev and coriander leaves.

6. Serve immediately.

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Pav Bhaji

Ingredients:

4 medium- Potatoes, boiled and mashed

¼ small- Cauliflower

1- Carrot

¼ cup- Green beans

½ cup- Green peas, boiled

3- Onion, finely chopped

4- Tomatoes, chopped

2- Green chilies, chopped

1 inch piece, Ginger, minced

1 ½ tsp. Garlic paste

3 tbsp. Oil

¼ tbsp. Turmeric powder

1 tsp. Red chili powder

½ tsp. Coriander powder

½ tsp. Cumin powder

½ tsp. Black pepper powder

1 tsp. Garam masala powder

Salt to taste

½ cup- Butter

1 ½ tbsp. Lemon juice

¼ cup- Coriander leaves, chopped

8- Pav

Few Mint leaves for garnishing

Method:

1. Boil cauliflower, beans and carrot along with 1 cup of water, drain water and mash all the cooked vegetables.

2. Heat oil and 1 tbsp. butter in a pan. Add onions and fry till light brown.

3. Add green chili, ginger and garlic paste in it and fry for 2 minutes.

4. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt, fry for a few seconds.

5. Add tomatoes and cook on medium heat for 4-5 minutes or till oil separates from the masala, stir continuously.

6. Add all the mashed vegetables, black pepper powder, garam masala powder, ½ cup of water and pressing with back of the spoon for few times, till all the vegetables and masala are completely mix together. Bring it to a boil and simmer for about 5-6 minutes.

7. Slice each pav into 2 horizontally.

8. In a pan heat 2 tbsp. butter and shallow fry the pav on both sides till the pieces are lightly browned.

9. Add half of the coriander leaves, remaining butter, lemon juice to the bhaji   and cook on a medium heat for 2 minutes.

10. Garnish the bhaji with remaining coriander leaves, mint leaves and serve hot with pav accompanied with sliced onion and lemon wedges.

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Poori Bhaji

Ingredients:

For poori:

1 cup- Wheat flour

Salt to taste

1 tsp. Oil

¼ cup + 2 tbsp. Water

Oil for deep frying

For bhaji:

2 tbsp. Oil

½ tsp. Mustard seeds

½ tsp. Cumin seeds

2-3 Green chilies, chopped

Few Curry leaves

1- Onion, Chopped

1 tsp. Ginger-Garlic paste

2- Potatoes

¼ tsp. Turmeric powder

Salt to taste

Coriander leaves garnishing.

Method:

1. For poori: Take wheat flour and salt in a bowl. Mix well.

2. Then add 1 tsp. oil and mix well with your hands till oil incorporates well with flour.

3. Add water little by little and start kneading dough and make smooth ball. Dough should be semi soft. Keep aside covered for 15 minutes.

4. After 15 minutes knead dough again for some time. Divide it into 12 equal portions.

5. And make a smooth ball without any cracks and flatten it between your palms. Roll it into a circle 2 ½ - 3 inch diameter.

6. Heat oil in a kadai, drop rolled poori at a time in hot oil carefully. Press very very gently with spatula when it tries to come on top. And that’s why poori will puff up.

7. After it puffs up, turn on other side and fry for another 30 seconds. Remove it on paper towel line dish. And fry remaining pooris.

8. For bhaji: Heat the oil in a pan on medium heat. Once hot add mustard seeds and cumin seeds.

9. Add green chilies and curry leaves. Let it cook for 30 seconds.

10. Then add onion, ginger-garlic paste and sauté it till it gets translucent.

11. Then add potatoes, turmeric powder, salt and little water. Mix it well. Cover it and let it cook till potatoes are cooked.

12. Garnish with coriander leaves and serve hot with pooris.

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Potato Stuffed Bread Pakoda

Ingredients:

For the filling:

4-5 medium- Potatoes, boiled, peeled and mashed

1- Green chili, finely chopped

2 tbsp. Coriander leaves, chopped

¼ tsp. Red chili powder

1 tsp. Ginger-Garlic paste

½ tsp. Turmeric powder

Salt to taste

For the outer crisp coating:

3 cup- Besan (chick pea flour/gram flour)

¼ tsp. Red chili powder

¼ tsp. Garam masala powder

½ tsp. Ajwain /Carom seeds

Water as required

Salt to taste

6 slices of- Brown or White Bread

Oil for deep frying.

Method:

1. Add the coriander leaves, green chili, red chili powder, ginger-garlic paste, turmeric powder and salt to the mashed potatoes, mix these and keep aside.

2. In a bowl, take the besan; add the ajwain, red chili powder, garam masala powder, and salt.

3. Add around 1/2 cup water and mix.

4. Add a few drops of oil to the batter and mix well. Keep the ready batter aside.

5. On your cutting board, slice the bread into triangle slices.

6. Keep a single triangular slice of bread on your cutting board.

7. Take around 2 tbsp. of the mashed potato mixture and apply it on the bread evenly.

8. Cover this potato stuffed slice with another slice. Just slightly press the sandwich.

9. Take the entire sandwich in your hand and dip it in the besan batter.

10. Coat the stuffed bread sandwich evenly with the besan batter.

11. Fry the bread pakodas in oil on a medium flame till they are crisp and golden brown.

12. Serve them hot with green chutney or coconut chutney.

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Moong Daal Chila

Ingredients:
1 cup- Moong daal, soaked in water for 2-3 hours
1- Onion, finely chopped
1- Green chili, finely chopped
Red chili powder
Salt to taste

Oil

Method:
1. Grind the moong daal & make thick batter
2. Add green chili & onion in to it.
3. Add salt & red chili powder up to taste.
4. Heat the nonstick pan & put little oil then pour 2 spoon batter & spread it to make a thin chilla.
5. Cook until it is golden brown in color.
6. Serve it with tomato sauce and fresh dhaniya (coriander) chutney.

Recipe by Meena Bansal – Haryana, India

January 20, 2013

 

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Fruit Chaat

Ingredients:

1- Oranges, skin removed and ½ each segment

1- Apple, cubed into ½ inch pieces

1- Banana, sliced into approximately ¼ inch rounds

½ cup- Strawberries, cubed

1- Pear, cubed into ½ inch pieces

½ cup- Grapes

1 cup- Cucumber, cubed into ¼ inch pieces

1 tbsp.  Cilantro, chopped

Dressing:

1 tbsp. Lemon juice

1 tbsp. Ginger juice

½ tsp. Cumin powder

1 tbsp. Sugar

Salt to taste

¼ tsp. Black pepper powder

Method:

1. In a large bowl combine fruits and cucumber with cilantro. Toss and set aside.

2. In a small bowl, mix all the dressing ingredients together; making sure that the sugar is completely dissolved.

3. Pour dressing over the fruits and serve.

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Capsicum Pakoda

Ingredients:

4- Capsicums
1 cup- Besan flour/gram flour
Salt to taste
1 tsp. Chili powder

1 tsp. Ginger-Garlic paste

Oil for deep frying

Method:

1. Wash and cut the Capsicums, remove seeds.

2. In a bowl mix gram flour, chili powder, ginger-garlic paste and salt. The batter should be thick.

3. Heat oil dips these capsicums into the batter and deep fry them.

4. Serve them with any kind of chutney or tomato ketchup.

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Potato Stuffed Capsicum

Ingredients:

6-7 - Green peppers
4- Potatoes, boiled n mashed
3 tbsp. Oil
3/4 tsp. Cumin seeds
3 cloves- Garlic, finely chopped

1 tsp. Ginger, crushed
1 large- Onion, finely chopped
1- Green chili, finely chopped
2 tsp. Coriander powder
1/2 tsp. Cumin powder
1/2 tsp. Garam masala powder
1/2 tsp. Raw mango powder/Amchoor powder

2 tbsp. Coriander leaves, chopped
Salt to taste

Cheese as required

Cashew nuts as required

Method:

1. Thoroughly was the capsicum. Slice off thinly from the tops of the green capsicum and scoop out the core to make them hollow. Similarly slice off thinly from the bottom so that the capsicums stand steady when placed on a baking tray.

2. Mash the boiled potatoes and rest of the spices, salt in them.

3. Heat oil in a pan and add onion. Cook till translucent and add ginger, garlic and green chilies.

4. Mix in potato mixture, coriander leaves and continue to cook for two minutes.

5. Stuff this mixture into capsicum

6. Sprinkle little bit of cheese and cashews over capsicum

7. Preheat oven to 200 degree C. Bake it for 10-12 minutes.

8. Serve and enjoy….

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Beef Samosa

Ingredients:

2- Potatoes, peeled and diced

1 cup- Peas

2 tbsp. Vegetable oil

½ tsp. Cumin seeds

2- Onions, finely chopped

450 gram- Beef, cut in to small pieces

4 cloves- Garlic, crushed

1 tbsp. Ginger, minced

½ tsp. Black pepper powder

Salt to taste

½ tsp. Turmeric powder

1 tsp. Chili powder

½ tsp. Ground cinnamon

½ tsp. Ground cardamom

2 tbsp. Coriander leaves, chopped

2- Green chilies, chopped

Oil for deep frying

450 gram or 1 package- Dough

Method:

1. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds.

2. Mix in onions and ground beef.

3. Cook until beef is evenly brown and onions are soft, about 5 minutes.

4. Mix in garlic, ginger and season with black pepper, salt, turmeric, chili powder, cinnamon and cardamom.

5. Stir in the potato, peas, green chili and coriander leaves. Cook until the beef is tender. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

6. Place approximately 1 tbsp. of the mixture onto each sheet.

7. Fold sheets into triangles, pressing edges together with moistened fingers.

8. Heat oil and fry the samosa until golden brown, about 3 minutes.

9. Drain on paper towels.

10. Serve warm with Tomato sauce.

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Egg bonda / Egg bajji

Ingredients:

4- Eggs
1 cup- Besan flour
2 tsp. Rice flour
Salt to taste
1 tsp. Chili powder

1 tsp. Ginger-Garlic paste

Oil for deep frying

Method:

1. Boil the eggs, remove the shell and cut them into half.

2. In a bowl mix gram flour, rice flour, chili powder, ginger-garlic paste and salt. The batter should be thick.

3. Heat oil dips these eggs into the batter and deep fry them.

4. Serve them with any kind of chutney or tomato sauce.

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Mutton Cutlet

Ingredients:

1 lb- Ground Meat
2 large- Onion, chopped
1 tsp. Ginger, chopped

1 tsp. Garlic, chopped
2 tsp. Red Chili Powder
4- Green Chilies, chopped
½ cup- Coriander leaves, chopped
4- Cardamom
0.5 inch piece- Cinnamon
6 no. Cloves
Salt to taste
2- Egg
Bread crumbs as required
1 large- Potato, boiled and mashed
3 tbsp. Cooking Oil

Oil for deep frying


Method:

1. Heat oil in a pan, add one onion, ginger and garlic, sauté for 2 minutes.

2. Add cinnamon, cardamom and cloves, sauté till light brown.

3. Add ground meat, red chili powder and salt. Continue cooking with stirring till meat is done. Remove from heat and cool.

4. Mix the mashed potato with the cooked meat.

5. Add one chopped onion, green chili and coriander leaves to the meat mixture and mix thoroughly.

6. Beat the eggs.

7. Take the meat mixture of required quantity to make into shape of cutlet - either round or triangular, about 1/4 in thick and make eight cutlets.

8. Dip into the eggs and then into the bread crumbs and press with both hands on all side one by one.

9. Heat oil for deep frying. Ensure that the oil is very hot and deep fry the cutlets one at a time.

10. Your cutlets are ready, serve hot and enjoy….

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Vegetable Pakoda

Ingredients:

1 cup- Chickpea Flour (Besan)

1 medium- Potato, chopped

1 small- Cauliflower, grated

1/2 bunch- Spinach, chopped

1 1/2 cup- Onion, chopped

1-2 Green Chilies, chopped

1 tsp. Cumin seeds

1 tsp. Coriander powder

1/2 cup- Water

Oil for deep frying

1 1/2 tsp. Salt

Method:

1. Take bowl and put all the vegetable.
2. Add besan, onion, green chilies, salt, spices, little bit water and mix with vegetable.
3. Let batter rest 1/2 hour in a warm place.
4. Make spoon size ball and flatten it, deep fry in oil that is heated to 375°.
5. Drain pakoda on paper towels to extract extra oil.

6. Serve vegetable pakoda with mint chutney and tamarind chutney, or ketchup.

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Vegetable Cutlet

Ingredients:

2 small- Potatoes, boiled and mashed

¼ cup- Other mixed veggies, boiled and mashed

2- Bread slices

½ tsp. Garam masala powder

1 tsp. Red chili powder

2- Green chilies, chopped

1 tsp. Ginger-Garlic paste

3 tbsp. Coriander leaves, chopped

½ cup- Bread crumbs

2- Egg

¼ tsp. Pepper powder

Salt to taste

Oil for deep frying

Method:

1. Mix together mashed potato and other veggies.

2. Tear the bread pieces and crumble it by grinding in a mixer.

3. Add it to the veggies along with garam masala powder, red chili powder, salt, green chilies, ginger-garlic paste and coriander leaves and mix together.

4. In a bowl add eggs, pepper powder, salt and beat well.
5. Make equal and desired shapes out of the veggies and set aside.

6. Dip it in the egg mixture one by one.

7. Quickly take it out and coat both sides with the bread crumbs. Repeat the process for the rest and arrange in plate.

8. Heat oil in a wok/kadai and put cutlets in to oil.

9. Deep fry cutlets till both sides turn golden brown in color.

10. Serve hot with tomato ketchup.

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