For Cutlets : Potato medium sized – 3 (boiled and peeled), carrot – 2 ( grated), beet root – 1 (grated), cauliflower- 2 floret pieces (grated), beans – 4/5 chopped, fresh green peas(handful), peanuts(handful), ginger -1″ chopped, garlic -3 cloves chopped, onion – 1 chopped, green chilly- 1/2 chopped, coriander leaf chopped, salt to taste, chilly powder – 1Tbsp, turmeric powder-1 tsp, cumin powder- 1 tsp, coriander Powder – 1Tbsp, amchur powder -1Tbsp, Garam masala powder-1 tsp, pepper powder-1tsp, maida-2Tbsp, bread crumbs -1.5cups, oil for frying +2tsp, cumin+mustard seeds for tempering.
Boil the potatoes and then peel and grate/mash it. Grate carrots, beet root,cauliflower and keep aside.
Chop rest of the vegetables beans, onion, green chilly, coriander leaf.
In a pan, add 2 tsp of oil, add jeera and mustard seeds, add chopped green chilly, ginger, garlic, onion and peanuts and fry till lightly brown. Add all the grated vegetables and cook them till moisture in the vegetable dries up.
Then add all the masalas, cook for 2 minutes. Add salt to taste. Then add mashed potatoes. Mix till well combined. Remove from heat and leave it to cool, add coriander leafs.
Make small tikki’s or round balls, keep aside.
Prepare a batter of maids+water+ pinch of salt and pepper( pouring consistency). Put the bread crumbs in a plate. Dip the tikki’s in the batter and drop it in bread crumbs to coat it completely. Shake the tikkis lightly in your hands to remove extra bread crumbs. Refrigerate the tikkis for 15 mins and repeat the coating process. After this refrigerator the tikkis for 30 mins.
In a frying pan, put oil for frying and heat it to medium. Fry till it turns golden brown. Serve hot With tomato ketchup.
The uncooked tikkis can be stored in refrigerator for 2-3 days covered .
The masalas can be increased or decreased to ur taste.
Except potato, beet, carrot, beans and peas all other vegetables are optional. You can even add capsicum and sweet corn.
For Custard: Eggs -2 large, Milk -1 cup, Vanilla essence -1 tsp, Sugar – 2 Tbsp, Sugar for caramelizing -2 Tbsp, 2 Ramekins or any mold(9 oz).
Preheat the oven to 350 F.
Take sugar in a pan for caramelizing. Add few drops of water(if trying or the 1st time). Put it in medium heat till sugar dissolves and turns reddish brown. Do not overdo. Divide the caramel in 2 ramekins and set aside to set.
In a clean bowl, whisk eggs, vanilla and sugar till combined. Heat milk to lukewarm and add to the egg mixture, mixing continuously. Pour the mixture in the ramekins.
Place the ramekins in a water bath of 1/2″ and place it in the oven. Depending on the oven type it can take 30-50 min. Check every 2-3 minutes till a toothpick inserted in middle comes out clean.
Leave it to cool at room temperature and then refrigerate overnight or for 5-6 hrs. Run a knife to loosed the custard from ramekin. place a plate on it and turn it upside down. Delicious caramel custard is ready to serve.
Annoyingly nice and decadent for the taste buds… Cinnamon Rolls
Prep Time : 30 mins
Rest Time: 2 hours + 1 hour 30 mins
Cooking Time : 25-30 mins
Bake Temp : 350 F
Makes 14-16 rolls.
For dough: Warm Water 1/4 cup(115 degree), Dry Active yeast 1 pkt, Whole milk 3/4 cup, Granulated sugar 1/4 cup, Vanilla extract 1/4 tsp, Eggs 1, Unsalted butter 1/4 cup, Salt 1tsp, All purpose flour 4 cup, Melted butter to brush over the top for baking 1/4 cup.
For filling: Brown sugar 3/4 cup, Unsalted Butter 1/3 cup, Granulated sugar 1/4 cup, Ground Cinnamon 1 1/2 Tbsp.
Pleasing to the eyes and delicious to our taste buds, todays special is Garlic Naan with a twist.
Prep Time : 15 mins
Rest Time: 1 hour 30 mins-2 hours
Cooking Time : 25-30 mins
Bake Temp : 400 F
Makes naans to serve 2-3 people.
For Naan dough: Warm Water 1/4 cup, Active yeast 1/2 Tbsp, Olive oil/Vegetable oil 1 Tbsp, Salt to taste, All purpose flour 1 and 1/2 cup, water for kneading.
For garlic coating: Crushed Garlic 3 Tbsp, Unsalted Butter 2 Tbsp, Italian herb mix 1 tsp, Salt and pepper to taste.
Preheat the oven to 400 F.
Add yeast to warm water along with oil and salt, mix and rest for while till it froths.
Mix the yeast mixture to flour along with extra water to form a soft dough. It will take around 8-10 min. The dough is ready when an thumb impression bounces back. Cover and keep it in a warm place to double in volume.
Add crushed garlic to butter at room temperature along with herbs, salt and pepper. Keep it aside.
After about an hour check the dough, if doubled in size, knead the dough And divide it into 2 balls. Roll a ball to a flat bread making a circle.
To the flat bread add generous amount of butter garlic mixture and spread over the complete surface.
Hold it from one side and roll it tightly.Then cut the roll at 1 inch intervals. Flatten or spread a little and place it in a baking tray at 1 inch apart from each other. Cover and Keep it in a warm place for 45 min – 1 hour.
Bake the rolls for 25-30 mins, flipping the rolls in between.
Remove the tray and apply some more garlic butter to rolls. And your delicious Garlic Naan are ready to serve.
I have served these delicious Garlic Naan with chicken korma.
What to store something for midnight cravings or easy snacks, here’s an answer to everything.BlueBerry Muffins.
Prep Time : 10 mins
Cooking Time : 20-25 mins
Bake Temp : 400 F
Makes 12 large sized muffins.
For muffins: Unsalted Butter/Vegetable Oil 1/3 cup, Sugar 3/4 cup, Salt 1/2 tbsp, 1 big Egg, Vanilla extract 1 Tbsp, Milk 1/3 cup, All purpose flour 1 and 1/2 cup, Baking Soda 2 tbsp, Fresh/Frozen Blueberries 1/4 cup.
For sugar crumb coating: Unsalted Butter/Vegetable Oil 1/4 cup, Sugar 1/2 cup, All purpose flour 1/3 cup, Cinnamon powder 1 and 1/2 tbsp.
For icing: Heavy whipping cream 1 cup, Sugar(white) 3 tbsp, Vanilla extract 1 tbsp, Fresh/Frozen Blueberries 1/2 cup.
Preheat the oven to 400 F.
Melt the butter in a mixing bowl in an oven or sauce pan. Remove and cool down a bit. Add egg and mix, then vanilla. Add milk and mix well.
Sieve the flour and baking soda in a separate bowl. Add salt and sugar.Mix well.
Start mixing the wet ingredients into the dry mixture. Do not over mix but form a smooth dough/batter.
Add blueberries in the batter.
In a cupcake tray grease or place butter cups. Fill the cups just more than half.
To make sugar crumb: Add all the ingredients with the help of a fork. Sprinkle over the muffins before baking.
Bake the muffins in preheated oven till the top are golden brown. The time may vary between 20-25 mins.
Remove the tray and keep it for cooling. And your delicious Blueberry muffins are ready to serve as it is.
For icing: Put cream in a mixing bowl, start whisking with a balloon whisker. Add sugar and vanilla in between. When you start whipping, large bubbles will form on top. After a minute or two the bubbles will disappear and the cream to start thickening up. the whole process may take 5-6 mins. To know the exact consistency, take the whisk and check if it forms soft peaks. You can use the icing as it is or add blueberry paste(grind the blueberries in a mixer grinder and add to the whipped cream).Put it in a piping bag and design your muffins. Place a blueberry or black grape on top.
Awesome Blueberry muffins are ready to eat… Just blueberry muffins or blueberry muffins with icing or blueberry muffins with sugar crumb coat or all three combined… 🙂
A good healthy Chicken Tikka Kati roll, my take on comfort food. Kids would love to have it and adults just linger for more…Super easy and quick recipe. Easy take away lunch and picnic food.
Prep Time : 15 min
Cooking Time : 15 mins
Makes 4 Kati rolls(serves 2).
Ingredients: Wheat flour 1 cup, Salt 1/4 tbsp
Prepare a smooth dough using wheat flour, salt and water. You can use all purpose or multi grain flour.
Divide the dough in four equal parts and roll it into thin chapattis or flat breads of 8 inch diameters(or to your will).
Take a griddle or flat pan and cook the chapattis till its done.
Break the eggs into a bowl, add salt and mix it properly.
In a flat pan, put few drops of oil and put 1/4th egg mix as an omelette, place a chapatti on it. Turn the chapatti egg few times on both sides till its done. Remove from pan and repeat the process to make four egg rolls. Hint:These can be directly eaten as egg roll with some tomato ketchup.
Put chicken tikka in a single line on the chapatti. Put some sliced onions, squeeze some lemon juice, sprinkle some chat masala and chopped coriander leafs. Roll the chapatti and its ready to serve.P.S: the recipe for Chicken Tikka will be provided in my next blog.