CORN & POTATO CUTLETS

This is a simple and tasty cutlet recipe with potato and corn. I love the flavour of methi in any dish. These were my favourite and mom used to pack them in my lunch box and I would share them with my friends. The addition of fresh methi is much more flavourful but I have to make do with kasoori methi here in Brazil. Mom made them with fresh corn and it was so much work and time consuming to boil it, remove the corn kernels, crush them a bit before adding them to the cutlet masala. Now-a-days we have an easy way out, using the ready corn from a can.

Ingredients:
Potatoes ...  4-5  ( Boiled and mashed)
Corn ........ 1/2 cup ( I used the canned one)
Bread crumbs.. 2 tbsps
Kasoori methi ... 1 tsp
Green chillies .... 1-2  (finely chopped)
Coriander leaves ..Little (finely chopped)
Roasted and crushed cumin seeds .. 1 tsp
Turmeric powder ... a pinch
Salt ..... to taste
Oil ... to fry

Method:
1. Mix all the above ingredients except oil.
2. Make cutlets of  any shape.
3. Deep fry them until crisp and golden.You may pan-fry them if you like to.
Serve hot with chutney / sauce.

WTML  Gayathri's Event 

@ Nivedhanams

@ Jagruti's Cooking Odyssey 

Chef Mireille's Global Creations

Taste of  the Tropics - Turmeric

@ Esho Bosho Aahare 

Cook Like Mom @ Foodelicious

@ Aathidhyam

VEG PULAO ( Jhatpat Pulao )

This pulao is so easy to make and cooked very fast in a pressure cooker we named it jhatpat pulao.. I remember when we used to go for movies this was the dish that my mom used to make when we came back. Those days eating out was not common. We would keep all the ingredients ready before we went. You can choose ant vegetables that you prefer.

Ingredients:
Rice ..... 2 cups
Mixed vegetables ... 1 cup ( I have used carrot, beans,broccoli, potato and green peas)
Tomato ...... 1 optional
Garlic ....... 1 tbsp (crushed)
Ginger ...... 1 tsp (grated)
Green chillies .. 2-3 (slit)
Mint leaves ... few
Turmeric powder ... 1/4 tsp
Garam masala or Biriyani masala ... 1 tsp
Red chilli powder .... 1/4 tsp or as you like it
Salt ...... to taste
Oil ..... 3-4 tbsps

Tempering Ingredients:
Cardamoms ... 2-3
Bay leaf ....... 2
Cloves ... 4-5
Cinammon stick ... 1 piece
Shah Jeera / cummel seeds .. 1/2 tsp

Method:
1. In a pressure cooker heat the oil and add the tempering ingredients (whole spices mentioned in the list)
2. Then add the garlic, ginger, green chillies, mint leaves and saute.
3. Tip in the cubed vegetables and tomato. (peel the skin to make a rose for garnishing)
4. Add salt and spice powders. Sprinkle a little water and close the cooker for 1 whistle. The vegetables have to be half-cooked)
5. Now add the washed and soaked rice and 4 cups of water. If you see a little gravy in the cooker then add only 3 and 1/2 cups. Check the salt and add if needed.
6. Close the cooker for 2 whistles and half a minute on sim after that.
7. Let the steam remain insiide. Open it after 5-7 minutes and the pulao is ready to be served.

WTML  Gayathri's Event 

@ Nivedhanams

@ Jagruti's Cooking Odyssey 

Let's Cook Rice Dishes - Nayna's Event

Chef Mireille's Global Creations

Taste of  the Tropics - Turmeric

@ Esho Bosho Aahare 

Cook Like Mom @ Foodelicious

@ Aathidhyam

PEANUT CHICKEN CURRY

PEANUT CHICKEN CURRY

This recipe is adapted from the palm oil chicken curry.I used to cook this when I was living in Nigeria.Palm oil is extracted from the kernel of oil palm and is reddish in colour. It is commonly used for cooking in Africa,Southeast Asia and Bahia (Brazil).Here in this recipe I had to substitute it with normal cooking oil as palm oil is not available and I have used palak (spinach) in the place of African greens.(You may use any other green leafy vegetable too).
Ingredients:
Chicken .... 1 kg
Onions ...... 2-3 (finely chopped)
Tomato puree ..... 1 cup
Red chilli paste .......... 1 tbsp.
Spinach ...................... 1 cup
Roasted groundnuts .... 1/2 cup ( blend into a paste adding water)
Garam masala ........... 1 tsp. (not in the original recipe but I like to add it)Salt ........................... to taste
Oil
Method:
1. Heat a little oil and stir fry the onion until pink in colour.
2.Add the chicken pieces and garam masala and stir fry for 5 minutes.
3. Now add the tomato puree and chilli paste. Add sufficient water to cook the chicken and let it simmer.
4. When half done stir in the peanut paste and chopped spinach leaves. Add salt and let it simmer till done.
Serve with plain boiled rice.
(This dish is usually eaten with pounded yam in Africa.)

CWS - Peanuts @ Priya's Versatile Recipes

DIWALI SPECIAL - MYSORE PAK

A pre-note:
Mysore Pak is said to be a tough recipe to learn.Some say its timing, some say it's the measure of ingredients etc etc..and I tried to make it a lot of times too.Shobha ji & I were discussing about how to perfect this recipe but somehow, neither she nor I could ever come around to making it.This Diwali,I have been on a mithai-making mania (hee hee) and I told mom, let's us make more sweets but less quantity.So we took a Sunday off from cooking,requested Papa to order lunch from outside and we dove into our mithai making spree.(marathon? ;-))

The Mysore Pak was incidentally the best sweet to come out of our efforts.I was so apprehensive of the result that I did not take too many photos while making the recipe.But I will try to explain it as clearly as possible.


Ingredients:


Besan (Gram Flour): 1 cup
Sugar: 1 & half cups
Water: 1 cup (Make 1-thread consistency syrup
Ghee: 1 & half to 2 cups
Method:


1. Melt ghee & keep aside.
2. Heat 1 tbsp ghee (from the given qty) in a pan and roast besan in sim until raw smell goes away. Do not let it turn even light brown. It has to be the same color, only the smell goes away.
3. Keep aside.
4. Take sugar in the pan, add the water & boil until the consistency is of a thick 1-thread.
5. Add 1 tbsp ghee to it. Mix well.
6. Add 1 tbsp besan & see the froth coming up.
7. Add the entire qty of ghee now, mix well.
8. Add the entire qty of besan also, and mix both until everything is mixed up evenly and the mixture starts thickening visibly with bubbles.
9. At this stage, when the bubbles grow bigger and thicker,
IMMEDIATELY TRANSFER THE CONTENTS INTO A GREASED THALI.
After it sets, you may cut it into cubes and serve.
The color keeps darkening even after transfering into thali. Thats y we musn't brown the besan while roasting.
The trick is to make sure that once it expands, it doesnt go down again. The other methods that tell u to add spoon-by-spoon of besan & ghee actually kill the whole purpose.The expansion has to be only once.As soon as it comes to its full height, its supposed to go onto the plate.
So all the best with this version of Mysore Pak!!

First Anniversary Giveaway

Authentic Indian Sweets  @ Nivedhanam

DATE & NUT ROLL

This sweet always will remind me of my friend Chandni. In Mumbai we used to go out for shopping together. She was buying all the ingredients to make date and nut laddoos. I found the recipe so simple and very healthy and tried out at home with a little variation. I made them into rolls. Chandni remarked that these lookes more decoratiive than the laddoos.
Ingredients:
Dates ........ 200 gms.
Walnuts .... 1/4 cup
Almonds ... 1/4 cup
Pistachios.. 1/4 cup
Cashewnuts... 1/4 cup
Poppy seeds ... 2 tbsps.
Ghee (clarified butter) ... 1 tbsp.
Method:

1. Cut the nuts into pieces and dry roast them for 1-2 minutes on medium flame.

2. Dry roast the poppy seeds for half a minute.

3. Take a level spoonful of ghee in a non-sticky pan and add the chopped dates. Stir fry the dates crushing them with a wooden spatula on medium flame for 5-7 minutes until they become soft and pulpy.(if the dates are not fresh it may take a little more time)

4. Reduce the flame and add the nuts and mix them well.

5. Remove this into a plate and allow this mixture to cool a bit. Rub a little ghee to your palms and make a cylindrical shape.

6. Spread the poppy seeds on a flat surface and roll it in this.
7. Refrigerate it for one hour. Cut into round slices.
This is a very healthy and sugar-free sweet

First Anniversary Giveaway

Authentic Indian Sweets  @ Nivedhanam

GIVEAWAY @ NIVEDHANAM

Dear Friends,

Sowmya is celebrating the First Anniversary of her blog NIVEDHANAM  with a giveaway.

Check out the participation details HERE  

There are going to be 10 winners !! 

You could be one of the lucky winners too ..

Do participate in the event.

PISTA BARFI

Ingredients:
Milk powder ....... 400 gms.
 Sugar ................... 1 & 1/2 cup
Butter or Ghee ... 30 gms.
Cream or milk .................. 200ml
Ground Pistachios...........4 tbsp.
Cardamom powder ......... 1/2 tsp
Green colour ................... 1-2 drops
Saffron ............................ a pinch

Method:

1. Mix the milk powder, cream, ghee, milk, pistachio powderand pass it through a sieve.

2. Boil the sugar adding one and half cups water, cardamom powder, saffron, green colour to make a syrup of 2 string consistency.

3. Now put the sieved mixture into it and keep stirring till the mixture starts leaving the sides.(approximately 10-15 minutes)

4. Apply ghee in a flat dish and spread the mix.Garnish with chopped almonds and pistachios.
5. Let it cool before cutting into pieces.

 

First Anniversary Giveaway

Authentic Indian Sweets  @ Nivedhanam

SAMBAL OELEK

This is an Indonesian chilli sauce..very hot and spicy. You can use it as an accompaniment with the snacks or add to recipes like Nasi Goreng, where chilli sauce is required.
Ingredients:Fresh red chillies ... 200gms
Water ............. 1 cup
Salt ................. 1 tsp
Sugar ............. 1 tsp
Vinegar .......... 1 tbsp
Oil ................ 1 tbsp
Method:
1. Remove stalks from the chillies and cut into pieces.

2. Boil them in a pan with 1 cup water. Simmer for 10-15 minutes.

3. Pour the chillies into a food processr and add the rest of the ingredients. Blend to a paste.
Store in a glass jar in the refrigerator. Stays good upto 2 weeks.
If we want to store it for more than 2 weeks, cook the paste in more oil after blending on a low flame until the oil floats on top. You can even freeze it in plastic containers. ( I usually do this)

This recipe is from STEP-BY-STEP- INDONESIAN COOKING( Periplus Mini Cookbooks)

@ Learning to Cook