Cauliflower pattice|Cauliflower cutlets|How to make cauliflower cutlets

This recipe has  been adapted from famous TV cookery show host Rachel khoos kitchen notebook london.www.rachelkhoo.com

I have given various Indian twists to the cutlets and made it completely vegetarian.After I made Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab.....I wanted to try out some new type of cutlets and Bingo ....I came across this recipe of Cauliflower cutlets.I found it very innovative and interesting.And surprisingly its amazingly delicious too.

The recipe is easy without any flour or potato.And if you eliminate the cheese part,it can even become a VEGAN recipe.

Preparation time:20 minutes
Cooking time:15 minutes
Serves:5

Ingredients:

1. 8 to 10 florets of cauliflower(boiled)
2. 2 cups chickpeas(boiled)
3. 2 cups  grated cheddar cheese(block available in supermarkets)
4. 2 green chillies(finely chopped)
5. 2 tsp ginger garlic paste
6. 2 tsp crushed black pepper
7. 1 tsp dry mango powder
8. Salt as per taste
9. Vegetable oil for applying on hands
10. Vegetable oil for frying cutlets

RECIPE:

1. Take boiled cauliflower and chickpeas and air dry them completely.Make sure they are not wet at all.
2. Once cauliflower dries down,put it in food processor followed by chickpeas.Grind them completely till you get a semisolid and not very fine mix.
3. Take  a bowl.Add cheddar cheese,green chillies,black pepper,ginger garlic paste,dry mango powder and salt to the mix of cauliflower and chickpeas.
4. Mix well till you get a soft but firm dough.
5. Applying  vegetable oil in your hands,shape the mixture into small round cutlets/kababs.
6. Take a skillet.Brush it generously with vegetable oil.Place it on low heat.Start placing cutlets on skillet,3 to 4 at one time.
7. Let the cutlets cook on each side on low heat first and then on high heat till crisp and golden brown.
8. Take them off heat and serve them as it is or with ketchup or in burger buns.

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Mathura ke dubki wale aloo|Potato curry|How to make Mathura aloo

These Mathura ke dubki waale aloo/Potato curry might look a simple conventional dish but actually it is a family recipe....One of those recipes where amount of each ingredient is never fixed.Its always a bit of this and a bit of that.

As my grandfather hailed from Mathura,we often tasted these aloo with Bedmi kachori whenever we visited there.I always used to wonder what makes these aloo so flavourful.That was when my grandmother gave me this recipe.

Addition of bengal gram flour roasted in clarified butter is the secret ingredient which contributes the most to the taste of this rustic dish.

Preparation time:20 to 25 minutes

Cooking time:20 minutes

Serves:4

Ingredients:

1. 4 to 5 medium sized potaoes(boiled)
2. 4 tbsp clarified butter(pure ghee)
3. 2 green chillies finely chopped
4. 1 tsp cumin seeds
5. 1 tsp carrom seeds
6. 1 tsp asoefetida
7. 1 tsp fenugreek seed paste(soaked overnight and grinded into paste)
8. 4 tbsp roasted gram flour in 1 tbsp clarified butter(pure ghee)
9. 2 medium sized tomatoes finely chopped
10. 2 tsp turmeric powder
11. 2 to 3 tsp kashmiri chilli powder
12. 2 tsp garam masala
13. 1 tsp dry mango powder
14. 2 cups water
15. Salt as per taste
16. 1/2 cup chopped coriander leaves or chilli flakes for garnish

RECIPE:

1. Take a heavy bottom pan.Add clarified butter to it.Let it heat on medium heat.
2. Add cumin seeds and carrom seeds to the pan.Let them splutter.Add asoefetida followed by fenugreek paste.Let this cook on medium flame for 2 to 3 minutes.
3. Add chopped tomatoes, turmeric powder and kashmiri chilli powder to the pan.Now add water and stir well.Add salt to the curry and let it cook for 2 minutes on medium flame.
4. Mash the boiled potatoes with hands and add to the pan.Donot chop.Add garam masala and dry mango powder to the curry.Let this cook on low flame for 15 minutes till curry thickens.
5. Take it off heat and garnish with coriander leaves .Serve hot or cold with Indian flatbraeds like poori or kachori.

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Potato pancakes|Eggless potato pancakes

Potato pancakes are associated with so many cuisines like Irish,Polish,German,Hungarian and many others.

These pancakes are HIGH in taste and LOW in effort!!

What more they can be easily made by leftover mashed potatoes of last night.

Preparation time:20 minutes
Cooking time:10 minutes
Yields:4-5 pancakes

Ingredients:

1. 4 large potatoes
2. 4 cups water
3. 1 cup all purpose flour
4. 1.5 cup milk
5. 2 tbsp butter
6. 1 tsp baking powder
7. 1 tsp red chilli powder
8. 1 tsp crushed black pepper
9. Salt as per taste
10. 2 tbsp vegetable oil per pancake
11. Sour cream(1 cup low fat cream and 3 tbsp buttermilk mixed and chilled for 24 hours)

RECIPE:

1. Take a pressure cooker.Boil potatoes in it with water till they are completely cooked( around 10 to 12 minutes).Take them off heat and let them cool.Now peel potatoes and mash them in a masher or grater so that no lumps are there.You should get fine paste of potatoes.
2. Heat milk and butter in a pan on medium heat till the mix is lukewarm.
3. Take a bowl.Sift flour and baking powder in it.Add potatoes to the bowl.Now add milk mix to the bowl and start whisking.Whisk for 3 to 5 minutes.Now add salt,red chilli powder,black pepper to the bowl and mix well.
4. Take non stick frying pan.Put oil on it and heat on low heat.With the help of a large spoon,pour batter of pancake on it.Let it cook well on low heat till bubbles appear.Now cook on high heat till you get a golden brown crust.Now flip pancake and cook this side on low heat as well.Now take the pancake off heat.Repeat the procedure for remaining batter.Serve hot with sour cream or tomato ketchup.

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Kesari Meethe Chawal | Sweet Saffron Rice | How to make Meethe chawal

This is a celebratory dish,often made on festival of Basant Panchmi in India.

Popular in all parts of Northern India,it is easy to make and delicious to taste.This dish is so simple that you will love making it on all occassions be it pooja,birthdays or festivals.Like all my recipes,this too is suitable for all working ladies and new cooks.
So what are we waiting for.... lets enjoy this traditional recipe!

Preparation Time:15 minutes
Cooking Time:20 minutes
Serves:4

Ingredients:

1. 1 cup rice(long grained)
2. 2 tbsp ghee(clarified butter)
3. 1 cup powdered sugar
4. 1 tbsp warm milk(for mixing kesar)
5. few saffron strands(kesar)
6. 1 tsp cardamom powder
7. 6 almonds or nuts of your choice (sliced)
8. 1 tbsp ghee( for roasting almonds)
9. 2 cups boiling water(for cooking rice)

RECIPE:

1. Add saffron to milk in a small dish and let it stand for 10 minutes.
2. Take a pan.Add ghee ,now roast almonds till golden brown and keep aside.
3. Clean ,wash and soak rice for 10 minutes.Drain and keep aside.
4. Take a heavy bottomed pan,add ghee to it.Add rice and roast it for 3 to 4 minutes on medium flame.
5. Now add boiling water and saffron to the pan.Cover it and let it cook till rice is 80% cooked.Keep stirring so that rice doesnt stick to bottom.
6. Now add sugar and cardamom powder and cook till rice is ready.Donot overcook.
7. Garnish with roasted almonds and serve hot.

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