Ingredients 2-3 large sized green peppers salt to taste ½ cup cooked mince meat white oil for deep frying Ό cup maida (wheat flour) 2-3 tbsp. rice powder Ό cup gram flour a pinch of cooking soda
Method Cut each green pepper lengthwise into 4-6 pieces, remove the seed, sprinkle little salt and keep aside for ½ hour. Prepare a smooth thick batter with maida, gram flour and rice powder adding a pinch of cooking soda to give extra crispiness to the fries. Heat oil in a heavy bottomed deep fry pan. Take a piece of pepper, spoon in a tsp. of cooked mince, cover each carefully with the batter and deep fry till golden brown. Drain excess oil.Serve hot with tomato ketchup or hot chilli-garlic sauce or any dip of your choice.
Variation Here the stuffing of mince can be replaced with spiced prawns, cottage cheese or mixed vegetables like potatoes, carrots, green peas etc.
Cheesy Puff
Ingredients 500 gms potatoes, boiled ½ cup finely chopped coriander 250 gms green peas, shelled & boiled 4-5 green chillies, finely chopped 150 gms carrots, grated ½ tsp. freshly ground black pepper 100 gms butter 2 tsp. lemon juice, freshly extracted 25 gms cheese, grated ½ cup bread crumbs 6 tbsp. Maida (Wheat Flour) salt to taste White oil for deep frying
Method In a mixing bowl put the boiled green peas and mix well with salt, pepper and juice of lemon. Grate butter while still hard and mix loosely with the grated cheese. Keep the bowl of green peas and the cheese-butter mixture in the refrigerator. Mash the boiled potatoes well and mix with the grated carrots, green chillies, coriander, salt and pepper. Take small portions the mixture, of the size of a big lemon, say, flatten each on your palm and fill with a tsp. of the cheese-butter mixture. Shape into small cutlets. Make a smooth of batter of maida. Dip each cutlet in the batter, coat with bread crumbs and deep fry in hot oil. Drain the excess oil. In a serving plate spread the chilled green peas, arrange the hot puffs, top each with a thin slice of cheese, a slice of carrot and chopped coriander. Serve hot with ketchup.
Killer Pakoras For A Rainy Day
When theres downpour outside theres nothing like steamy hot pakoras Try one of these the next time you are caught in doors over the weekend -
Ingredients 1 cup Besan 5-6 green chillies, chopped A pinch of turmeric ½ bunch coriander, chopped A pinch of cooking soda salt to taste White oil for deep frying water to form a stiff batter Method In a mixing bowl mix together all the ingredients except the oil, to form a fairly stiff smooth batter adding more flour, if required. Heat oil in a heavy bottomed deep fry pan and let the oil smoke. Reduce the flame, deep fry small portions of the mixture to crispy golden balls in small batches. Serve hot with mint chutney or chilli-garlic sauce or any dip.
Killer Pakora Variations You can add 2-3 tbsp. grated cheese and/ or an egg to the batter for better taste. 4-5 tbsp. finely chopped onion can be added to the batter. 4-5 tbsp. finely chopped spring onion / onion leaves.
Snack Time - Sweet Corn Balls
Heres the second of our series of sweet-corn based recipes.
Ingredients 3-4 fresh corn cobs 4-6 tbsp. corn flour 1 boiled potato coarsely mashed 1 tbsp. soya sauce 1 medium sized onion, finely chopped 1 tsp. ginger paste 4-6 green chillies finely chopped ½ bunch coriander leaves, chopped A pinch of aji-no-moto (optional) Chopped a pinch of cooking soda 4-6 tbsp. grated cheese 1 egg Juice of 1 lime Oil for deep frying, salt to taste
Method Coarsely grate the corn from the cobs. In a large mixing bowl mix together all the ingredients except the oil, to form a fairly stiff mixture adding more corn flour, if required. Heat oil in a heavy bottomed deep fry pan and let the oil smoke. Reduce the flame, deep fry small portions of the mixture to crispy golden balls.
Variation Grated corn may be replaced with 1 cup finely grated cabbage. Marinate the grated cabbage with little salt for ½ hour. Squeeze out the excess water and proceed as above.
FRIED CHICKEN SANDWICHES
Ingredients Breast of 1 small chicken 12 slices of sandwich bread 30 gms flour 2 cups milk 3 eggs 2 cups butter Pepper Salt as per taste
Method Boil chicken with salt, pepper and water. Keep aside half cup of stock. Separate flesh from breast and dice it. Make a thick sauce with flour, a tablespoon of butter, a cup of milk and stock. When thickened, stir in the chicken pieces.
Soak bread slices in milk for a few seconds. Remove and drain, soften half-cup butter and apply it to the bread slices. Place chicken batter on the slice and cover with another buttered slice.
Heat remaining butter. Beat the eggs. Dip sandwiches into beaten egg and deep fry till golden brown and crisp. Serve hot.
How Do I Make Masala Chapati?
You will require Wheat flour (unsieved) - 4 1/2 cups Cooking oil - 1/2 cup Red Chilli powder - 1/2 teaspoon Salt - to taste Turmeric powder - 1/4 teaspoon Curd or Yogurt - 1/4 cup Luke warm water - As required
How to proceed Mix wheat flour, chilli powder, turmeric powder and salt along with curd or unsweetened yogurt. Add three-four teaspoon oil and mix well. Add water and knead the flour. You can use electric dough maker too. The flour should be smooth without lumps and soft to roll. Wrap the dough in a foil for 3 - 4 hours. If you want to store it over-night, refrigerate it. Roll the dough into lemon size balls on your palm. They should not stick -- if they do, the dough has excess water so dust some dry flour on your hand and roll them. Flatten the balls into thin chapattis. While rolling / flattening the chapattis, dust them with flour. (To keep the chapattis fresh, try storing them between pages of a magazine). Heat a flat fry pan and toss chapatti in the centre. When the chapatti turns slightly crispy, turn over. Add a teaspoon of oil and rotate the chapatti. Flip the chapatti once more. Transfer to hot case and allow the steam to escape before you shut the lid.
Note Chapattis should be made crisp not hard and one should know the exact time to flip over the bread as also the time to flip it over.
How Do I Cook Vegetable cutlets?
You will require Potatoes 2 nos (medium size) Beetroot - 2 nos (medium size) Carrot 1 nos Green beans 5-6 nos Peas Ό cup Broken cashew 10 pieces
For the seasoning 1 tsp Mustard seed A pinch of asafetida Saunf 1 tsp Cardamoms 2 nos Cloves 2 nos Cinnamon 1 Chilli powder to taste Garam masala Ό tsp Gram flour ½ cup (besan) Breadcrumbs Oil for frying
How to proceed 1. Steam vegetables after peel and cutting them. 2. Smash steamed vegetables. 3. Put some oil in a wok and stir fry mustard seeds, asafetida, saunf, cashews, cloves, cardamom and cinnamon. 4. Add mashed vegetables to the oil along with salt, chilli, and garam masala powder. Fry and set aside. 5. Add water to the besan and beat it to a thick paste of dropping consistency (season this with a bit of salt and chilli powder). 6. Roll out small vegetable balls, dip them in the besan batter and roll them over the breadcrumbs. (Crumbs from buns are better as they make the cutlets crisper) 7. Heat oil in a wok and deep-fry the cutlets. Serve hot with ketchup.
How Do I Cook Dosas?
Sada Dosa You will require Rice 4 cups Urad dal 2 cups Salt to taste How to proceed Soak rice and dal in separate container for 4 to 5 hrs. Grind rice to a uniformly fine paste. Add urad dal and grind the paste once again. Add some more water to the mix and let it stand for the night allowing it to ferment.
Add salt to the batter. Heat a girdle and coat it with a teaspoon of oil. Spread a thin layer of the dosa batter on the hot girdle and let it cook till it turns crispy brown. Flip and let the other side cook. Serve hot with coconut chutney or sambar.
Rawa Dosa
You will require Rawa 1 cup Maida -1 cup Rice flour ½ cup Onions 2 nos A bunch of coriander leaves Jeera 1 tsp Oil for frying Salt to taste
How to proceed Mix rawa, maida, rice flour and salt and beat into a fairly thin batter. Add jeera and finely chopped onions and coriander leaves. Heat a girdle and coat it with a teaspoon of oil. Spread a thin layer of the rava dosa batter on the hot girdle and let it cook till it turns crispy brown. Flip and let the other side cook. Serve hot with coconut chutney or sambar.
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