How to make Vegetable Cutlet

March 19, 2009 at 11:55 pm (Chatpate Chat)
Tags: , , , ,

How to make Vegetable Cutlet

How to make Vegetable Cutlet

How to make Vegetable Cutlet

Prep time:10 mins
Cook time:15-20 mins
Makes:6 cutlets

Ingredients:

2 cups boiled potatoes(mashed or grated)
1/2 cup boiled green peas
1/2 cup boiled carrots(finely chopped)
1/2 cup boiled long green beans(finely chopped)
2 green chillies(chopped)
1/2 tsp grated ginger
1/2 cup bread crumbs
1/2 cup cornflour
1 tsp red chilli powder
1 tsp garam masala powder
1/4 tsp turmeric powder(haldi)
1/2 tsp amchur
Salt to taste
Vegetable oil as required

Method:

1.Mix potatoes(mashed or grated), green peas, carrots, green beans, chopped green chillies, grated ginger, redchilli powder, garam masala, turmeric powder, amchur and salt.
2.Mix cornflour and potato mixture and knead to make a smooth dough.
3.Take small quantity of this mixture and make ball form. Then flatten it on a smooth surface in a square shape. Cut into two (triangular) parts , each half should be about 1-2 cm thick.
4.When you are done with the potato mixture, roll each of the cutlet in bread crumbs.
5.Heat oil in a deep frying pan.
6.Deep fry the cutlets until golden brown.

Serve hot with bread and tomato sauce.

Tips:

1.If the potatoes become sticky, then add poha in it to absorb excess water.
2.Make sure you remove the boiled potatoes from hot water as soon as they are done or the potatoes will absorb more water.
2.Make sure the frying oil is between medium to high flame otherwise the cutlets will break.
3.You can also keep the cutlets round or oval shape but make the edges smooth.
4.Instead of bread crumbs, you can also use 1/2 cup fine rawa(sooji) and add 1/2 tsp besan. The cutlets will come out very crispy.
5.These vegetable cutlets can also be used as burger patties.

1 Comments

How to make Sweet Chutney (dates and imli chutney)

March 19, 2009 at 10:32 am (Chatpate Chat)
Tags: , , , ,

How to make Sweet dates and imli chutney recipe

Cooking Time : 5 min.
Preparation Time : 10 min.

Makes 1 1/2 teacups.

Ingredients:

200 grams dates
100 grams tamarind
1/2 cup jaggery
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin seed powder
1/4 teaspoon black salt
salt to taste

Method:

1.Remove seeds from the dates and tamarind, wash it, add 1 teacup of water and jaggery. Leave for 2 hours.
2.Cook in pressure cooker for 4-5 whistles.Allow the mixture to cool.
3.Thereafter, blend in a liquidiser and strain the pulp.
4.Add chilli powder, cumin seed powder, black salt and salt.
5.Mix all the ingredients properly and store this chutney in air tight container.
4.Use as required.

Tips:

1.This chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, khasta kachori, pani puri and any other type of chaat.
2.Sweet chutney can be stored in the refrigerator for 1 week and can be freezed in the fridger for 2 weeks. But for storing the chutney, do not make it too liquid. Keep the pulp thick.

Comments

How to make Vegetable Manchurian

March 18, 2009 at 11:42 pm (Chinese)
Tags: , , , , , , ,

How to make Vegetable Manchurian

Preparation time: 15-20 mins
Cooking time: 30 mins
Serves: 4-6 people

Ingredients:

30 grams long green beans
1 cup boiled rice
100 grams cabbage
2 number capsicum pepper
150 grams carrots
50 grams cauliflower
2 piece celery (optional)
3 tbsp chilli paste
3 piece chopped green chillies
30 grams chopped garlic
3 tbsp corn flour
1 large ginger
2 number onion
2 tsp pepper powder
1 tbsp taste salt
2 tbsp sesame oil
4 tbsp soy sauce
1 springs spring onion
1 tsp sugar
3 tbsp sweet and sour sauce
oil for frying
Method:

For the Manchurian balls/dumplings:

1.Take a pan, add all finely chopped vegetables. Cover with lid and boil/steam the vegetables for 5-10 mins.
2.Remove the steamed vegetables in a thin muslin cloth and squeeze all the water from it. Do not throw away the water but use it later as vegetable stock.
3.Take the steamed vegetables in a bowl, add salt, chopped green chillies, chopped ginger, chopped garlic, pepper powder, spring onions, little soy sauce and little chilli paste.
4.Bind with some corn flour and rice and make small lumps the size of a ping pong ball.
5.Roll in corn flour and deep fry.

For the Manchurian Gravy/Sauce:

1.Take oil in a pan and heat it.
2.Add onions both regular and spring onions, 2 tbsp chopped garlic, 1 tbsp chopped ginger and stir it properly.
3.Add chopped green chillies, soy sauce, pepper powder, chilli paste, sweet n sour sauce or sugar stock, salt and sugar.
4.Take cornflour in another bowl and add little water in it and make a thick paste. For cornflour the measurement is 1tbsp cornflour for 1 cup water.
5.Add this thicken mixture to the gravy and cook the gravy adding very little vegetable stock at a time and boil it.
6.Add fried manchurian balls.
Serve hot with noodles or rice.

Tips:

1.While frying the dumplings if the dumplings break, add some more boiled rice or rice flour to the mixture.
2.Fry the dumplings at medium to high flame. Always remember that chinese cooking is to be done at medium to high flame.
3.Put sufficient chopped ginger and garlic while making manchurian gravy/sauce.
4.If you dont have sweet n sour sauce, then you can use 1 tbsp tomato ketchup.
5.If you want to make dry manchurian, then do not add cornflour mixture.

2 Comments

How to Make Khasta Kachori

March 18, 2009 at 12:01 am (Chatpate Chat)
Tags: ,

How to Make Khasta Kachori

How to make Khasta Kachori

How to make Khasta Kachori

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 12 kachoris.

Ingredients:

For the dough :
2 cups maida
½ tsp salt
¼ cup melted ghee or vanaspati

For the filling :
½ cup yellow moon dal
(soaked for 4 hours)
1/4 Cup gram flour
1/4 tsp Fennel seeds powder
1 tsp jeera
¼ tsp hing
1 tsp green chilli-ginger paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
2 tbsp besan
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying

For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the jeera, fennel seeds and asafetida. When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.
Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2″) diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½”) diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

To serve :
Keep one kachori on a plate and a crack a hole in the centre of it.
Fill it with 3 to 4 tbsp of the beaten curds.
Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.
Sprinkle sev on top.
Ready to serve.

Tips:
Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside.
This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes fill them with curds and chutneys and serve.

1 Comments

How to make Green (coriander and mint) chutney

March 13, 2009 at 7:08 pm (Chatpate Chat)
Tags: , , , , ,

How to make Green (coriander and mint) chutney

Cooking Time : Nil.
Preparation Time : 5 mins.
Makes 1 cup.

Ingredients:

1/2 cup chopped mint (phudina) leaves
1 cup chopped coriander (cilantro)
2 tbsp roasted chana dal (daria)
3-3 chopped green chillies
2 tsp lemon juice
2-3 curry leaves(neem leaves)
1/4 teaspoon sugar
Salt to taste
1 clove garlic(optional)
Method:
1.First grind the roasted chana dal into powder.
1.Then add all the remaining ingredients and grind into a smooth paste in a blender.Do not add too much water.
2.Store refrigerated and use as required.

Tips

1.Green chutney can be stored in the refrigerator for upto 4 days and in the freezer for upto 15 days.
2.Adding garlic gives a nice taste.
3.This chutney can be used with chaats such as samosa, dhokla and even as sandwich chutney.
4.The number of green chillies can be adjusted according to the spiceness.
5.Mint and coriander can also be taken in equal quantities.

Comments

How to make Punjabi Samosa

March 13, 2009 at 6:50 pm (Chatpate Chat)
Tags: , , ,

How to make Punjabi Samosa

Prep time:15mins

Cooking time:25-30 mins

Ingredients for making dough:

200 gm refined flour / maida(all purpose flour)
100 gm wheat flour
2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
1/2 teaspoon ajwain ( helps digestion)
2 tablespoon cooking oil
1 teaspoon salt
1/2 cup water or sufficient water to make stiff hard dough dough.
Masala(stuffing) ingredients:

500 g potatoes ( boiled and slightly mashed )
1 cup peas ( shelled and boiled )
2 chopped green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds(jeera)
1/2 teaspoon mustard seeds(rai)
2-3 curry leaves
1/2 amchur powder ( dry mango powder )
Salt to taste
1/4 teaspoon turmeric(haldi)
1/2 teaspoon red chilly powder
1 teaspoon garam masala
1 tablespoon cooking oil
1/2 cup cilantro(coriander)

Oil for frying

Method for the dough:

Mix maida, cornflour, wheat flour, oil, ajwain and salt. Make stiff hard dough with water and keep aside for 1/2 hour.The dough will automatically become little soft because of maida.

Method for the masala/stuffing:

  1. Heat 1 tablespoon cooking oil in a pan.
  2. Add mustard seeds.When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
  3. Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala. Mix well. Cook for 10 minutes.
  4. Add cilantro and mix it properly.
    No need to add water.

For Covering

  1. Make balls from the dough and roll it like a puri.
  2. Cut it into two from the centre with the help of a knife. We will get two semi circle shaped puris.
    Fold each part in triangle shape. This is done by bringing together the edges of the puri and making a cone.
  3. Fill the potato mixture, stick sides with the help of water and close the cone.
  4. Heat oil. Deep fry on low flame till the samosa are golden brown in color.

Serve hot with Tamarind chutney or tomato sauce.

Tips:

Make sure to fry the samosas on medium to low flame else the shell will not become crispier and the samosas will not cook properly.

Comments

How to make Roomali(Rumali) Roti

March 13, 2009 at 5:27 pm (Pasandida Paratha)
Tags: , , , , ,

How to make Roomali Roti

Prep time: 10 mins

Cooking time: 15-20 mins

Ingredients:

1 1/2cup Atta (Whole Wheat Flour)
50 gms Maida ( White Flour/ All purpose flour)
1/2 tsp Baking powder
2 tbsp oil
Warm Water to knead 2 cups
Salt a pinch

Method:

1.Take a mixing bowl and add Atta and Maida.
2.Now add the Salt and the Baking Powder.
3.Sieve this mixture to get some air into the mixture and separate each and every particle of flour.
4.Add the oil in this mixture and then start kneading it by adding a little bit of water slowly.
5.Get a smooth, soft and elastic dough.
6.Cover this dough with a moist kitchen towel for 30 minutes.
7.Make small balls of the dough and roll it like thin Chapati.
8.The dough should be rolled to a paper thin thickness ( whatever practically can be achieved)
9.You can use a little dry flour to help you rolling it.
10.Take a wok or Kadai and invert it on the fire. The wok or kadai has to be really hot while putting roti.
11.The cooking is done on the inverted side of the wok. The rotis will get ready in few seconds.
12.Place the rumali roti carefully over it and cook till done.
13.Fold it like a handkerchief.

Tips:

  1. Coat the tawa with salty water so that good rotis come out.
  2. Dont use nonstick kadai or pan else it will get damaged.
  3. Make sure the edges of the roti are thin because the centre expnads faster as the egdes. So the centre can be little thick.

2 Comments

How to make Gulab Jamun

March 13, 2009 at 11:49 am (Madhur Mithaiyan)
Tags: ,

Deep fried sweet dumplings stewed in sugar syrup

Preparation Time : 30-45 minutes

Cooking Time : 10-15 minutes

Ingredients :

Mawa (khoya) 1 1/2 cup
Cottage cheese (paneer, chenna) 1/4 cup
Soda bicarbonate 1/4 teaspoon
Refined flour (maida) 3 tablespoons
Green cardamom powder(elaichi) 1/4 teaspoon
teaspoon Sugar 2 cups
Ghee to deep fry

Method :

Grate khoya and mash chenna and keep aside.

Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.

Divide into sixteen equal portions and shape into balls. Make sure the balls dont crack.

Prepare a sugar syrup with sugar and two cups of water.

Clear the syrup by removing the scum, if any.

Heat ghee/oil in a kadai.

Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Tips:

Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside.

Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.

Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

Comments

How to make Rasmalai

March 13, 2009 at 10:48 am (Madhur Mithaiyan)
Tags: , , , ,

How to Make RasMalai - RasMalai Receipe

How to Make RasMalai - RasMalai Receipe

Cooking Time : 60 mins.
Preparation Time : 30 mins.

Makes 16 rasmalai.

Ingredients:

For the rasgulla discs
1 cup chenna (paneer)
1 teaspoon plain flour (maida) for dusting

For the sugar syrup
5 cups sugar
1/2 cup milk

For the saffron flavoured milk
1 litre full fat milk (whole milk)
1/4 cup sugar
a few saffron strands(kesar), dissolved in milk
1/4 teaspoon cardamom (elaichi) powder

Other ingredients
2 teaspoons plain flour (maida)

For the garnish
2 tablespoons slivered pistachios

Method:

For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round balls(discs). Take care to see that there are no cracks on the surface.
2.Dust the back of a flat plate lightly with the flour and place the chenna discs on it.

For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.

For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.

How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.

Tips

1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe.

3.If while making flat balls from chenna, there are cracks in the balls , then again press them between your palms and roll it round. This way the cracks will go.
4. If you have rabdi at home , then the rabdi can be substituted for saffron milk.

Comments

How to make Ragda Patties

March 12, 2009 at 11:51 pm (Chatpate Chat)
Tags: , ,

How to Make Ragda Patties

How to Make Ragda Patties

Cooking Time : 90 mins.

Preparation Time : 15 mins.

Serves 6.

Ingredients

For the ragda filling

1 cup dried yellow peas (white vatana)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
2 teaspoons green chilli-ginger paste
1/2 teaspoon garam masala
1 tablespoon tamarind (imli), soaked
1 teaspoon oil
salt to taste

For the tempering (for the ragda)

1/4 teaspoon mustard seeds (rai)
6 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil

For the patties

1 kg. potatoes
2 tablespoons cornflour
salt to taste
1 cup chopped mint leaves
1/4 cup chopped coriander
12 mm. (1/2″) piece ginger
juice of 1/2 lemon
1 teaspoon sugar
salt to taste

Other ingredients

oil for deep frying

To serve

green chutney
garlic chutney
khajur imli ki chutney
1 cup sev or nylon sev
1 cup onions, chopped
1/2 teaspoon chaat masala
Cilantro chopped(coriander)

Method:
For the ragda

1. Soak the dried peas overnight.
2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 6 whistles or until the peas are soft.
3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
5. Simmer for 10 minutes and keep aside.

For the patties

1. Boil, peel and grate the potatoes.
2. Add the cornflour, salt and other ingredients and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Bring together the edges in the centre to seal the filling inside the potato.
5. Press lightly on top to make a patty.
6. Repeat to make the remaining 11 patties.
7. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

1. For serving, place 2 patties on a plate and pour the ragda over.
2. Top with all the chutneys. Sprinkle the sev, onions, chaat masala on top and garnish with coriander
3. Serve immediately.

Tips

For crisper patties, use old potatoes or a variety commonly called “chips” or “wafer potatoes”.
You might need to add some more cornflour to the potatoes if they are not dry enough.

Comments

« Previous entries