Sunday, May 16, 2010

Simple Cutlets...

Ok - something very simple to make - and very tasty as well....

4 medium sized potatoes (boiled)
4 bread slices (preferably old bread)
red chillies powder - 1/4 tsp
garam masala - 2 pinches
amchur - 1/4 tsp
green chillies - 2 - chopped finely (optional)
ginger - about half an inch - chopped finely (optional)
Oil - for frying

1. Grate the boiled potatoes.
2. Run the bread slices through a mixer - it will become powder like.
3. Mix all the ingredients (except oil) thoroughly
4. The consistency of this dough shoud be like that of chapati dough
5. Now take small portions of the dough and shape them in cylinderical shape
6. Fry them - the oil should be on a high temperature.
7. Serve hot with chutney/ sauce

Thursday, April 8, 2010

Sneaky ways to use leftovers :)

Ok - long time, no post... Came up with something different Wed evening. Has some leftover daal but was just not interested in having that with rotis, so heres a totally different "innovation"

1 1/2 katori left over daal (any)
2 katori poha (dry)
2 tbsp besan
1 small onion - chopped finely
1 small pice of ginger - chopped finely
2-3 green chillies - chopped finely
Cheese - cut into 1 cm cubes - 9-10 cubes
1/4 tsp red chilli
a pinch garam masala
Vegetable oil - for frying

Take the daal and the poha together in a big bowl. add the besan and let it sit for abt 10 mins. Meanwhile, go ahead and do all the chopping. Now mix all the ingredients except cheese and oil together properly (use your hands). The consistency should be something like that of a cutlet dough. If the dough is a bit runny, add more besan. Take a ping pong ball size of the dough and shape it into an elongated cutlet, add one cheese cube in the center while doing this. Once all the cutlets are done, heat oil in a karahi and fry them.
Serve them with chutney/ ketchup.

Tip: At the time of serving, cut the cutlets into half while they are really hot. The cheeze in the middle oozes out a bit making the cutlets look very tempting.

Saturday, August 29, 2009

Shahi Paneer - with a silky gravy

This is a recipe which makes the gravy of shahi paneer just like in restaurants.

200 gm paneer - cubed
2 mid sized onions - chopped roughly
3 tomatoes - chopped roughly
1-2 green chillies - chopped roughly
1 small piece of ginger - chopped roughly
1/2 tsp jeera
4 tsp oil
1/2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp haldi
2 pinches - garam masala
salt - as per taste

Coriander - for garnish

Take 1 tsp oil. When it is heated add the tomatoes, onion, green chillies and ginger to it. Let it cook for 5-7 minutes till the onions are translucent and the tomatoes are tender. Let this mixture cool completely.
When cool, puree this finely. Strain this.
In the kadhai, add the rest of oil. When it is heated up, add the jeera. When it starts spluttering, add the puree made above. (If it is too thick, you can add milk to it) Add all the dry masalas (except garam masala), and cook this gravy for abt 5 mins. Now add paneer cubes and turn off the flame. Add the garam masala as well and mix well. Garnish with chopped coriander and serve.

1. If you like ur shahi paneer a bit sweet, add a tsp of sugar.
2. You can also add other things like pureed almonds/ cashews to make the gravy thicker.
3. Sometimes, when i have left-over burfi (khoya/ kaju), I put 1-2 pieces while pureeing the gravy. Works very well. but don't add the sugar in that case.

Tuesday, January 27, 2009


Talk about some cartoon being sooo apt ....

Sunday, December 14, 2008