Cutlets

Brinjal Cutlets

A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tava with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it!

Ingredients

2 cups brinjal (baingan / eggplant) cubes
1 tbsp oil
1 cup peeled and chopped potatoes
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
salt to taste
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped mint leaves (phudina)
bread crumbs for rolling
oil for greasing and cooking

To Be Ground Into A Smooth Paste (without Using Any Water)

1/2 cup roughly chopped onions
4 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)

For Serving

tomato ketchup

Method

1. Heat the oil in a deep kadhai, add the brinjal, potatoes, french beans, carrots and salt ,mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
2. Switch off the flame, transfer to a plate, allow it to cool slightly and mash with help of a potato masher.
3. Add the garam masala, dry mango powder, coriander, mint leaves, little salt and the prepared paste and mix well.
4. Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
5. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
6. Heat a non-stick tava (griddle) with oil and cook the cutlets using oil till they turn golden brown in colour from both the sides.
7. Serve hot with tomato ketchup.

Recipe Source: Brinjal Cutlets

Quick Snack

Garlicky, Corn, Tomato and Cheese Toast

Every bite of this toast is truly a delicious mouthful, with juicy corn kernels and tomatoes, crunchy capsicum and succulent onions. The garlicky butter spread and sprinkling of red chilli flakes give it a lingering flavour while the generous topping of grated cheese makes it a full-fledged treat. The garlicky corn, tomato and cheese toast is a great starter for a party but also a welcome snack on any day!

Preparation Time: 10 mins
Baking time:  10 minutes.
Baking temperature:  200°C (400°F).
Makes 5 toasts

Ingredients

5 bread slices

To Be Mixed Into A Topping

1/2 cup boiled sweet corn kernels (makai ke dane)
1/4 cup deseeded and chopped tomatoes
3/4 cup grated processed cheese
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
salt to taste

For The Butter-garlic Paste

1 tbsp melted butter
1 1/2 tsp grated garlic (lehsun)

For Serving

tomato ketchup

Method

1. Divide the topping into 5 equal portions and keep aside.
2. Place the bread slices on a clean, dry surface and apply the butter- garlic paste evenly over all the bread slices.
3. Put 1 portion of the topping on each bread slice and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the bread slices are crisp.
4. Cut the toast into slices and serve immediately with tomato ketchup.

Recipe Source: Garlicky, Corn, Tomato and Cheese Toast

Thai Starters

Fried Bread and Yellow Bean Paste

Crispy starter of bread coated with a spicy yellow bean paste.

Preparation Time: 5 mins
Cooking Time: 15 mins
Preparation Time:  few
Cooking Time:  15 min.
Makes 6 servings

Ingredients

1/2 cup dreid yellow moong dal (split yellow gram) , soaked for 30 minutes and drained
1 tsp chopped garlic (lehsun)
1 tsp whole black peppercorns (kalimirch)
1/2 tsp soy sauce
1 tsp sugar
1 tsp green chilli paste
1 tbsp chopped coriander (dhania)
1/2 cup cooked and mashed potatoes
2 tbsp cornflour
10 bread slices with crust removed
salt to taste
oil for deep-frying

Method

1. Combine the drained moong dal with the garlic and black peppercorn and blend to a smooth mixture using a little water.
2. Transfer the mixture into a bowl and add the soya sauce, sugar, green chilli paste, coriander, potatoes, cornflour and salt and mix well.
3. Using a knife, spread a generous layer of this paste on the bread slices.
4. Deep fry in oil till golden brown.
5. Drain and cut each slice of bread into 4 triangles.
6. Serve hot with a sauce of your choice.

Tips

1. The bean paste can be made well ahead of time and frozen till required.

Recipe Source: Fried Bread and Yellow Bean Paste

Faraali Sweet

Sweet Faraali Pancakes

A delectable meal deserves a sweet finish. So, say goodbye to the dining table with these banana and coconut flavoured pancakes.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 15 pancakes

Ingredients

1 cup sanwa millet (sama)
1/2 cup buckwheat (kutto or kutti no daro)
1 cup grated coconut
1/2 cup grated jaggery (gur)
1/2 cup mashed banana
a pinch of rock salt (sendha namak)
1/4 tsp cardamom (elaichi) powder
ghee for cooking

Method

1. Clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside
2. Blend the sanwa millet and buckwheat separately by adding 2 tbsp of water in a mixer to a fine paste.
3. Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a bowl and mix well.
4. Heat a non-stick tava (griddle), pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5") diameter thin pancake.
5. Cook, using ¼ tsp of ghee, till it turns golden brown in colour from both the sides.
6. Repeat with the remaining batter to make 14 more pancakes.
7. Serve hot.

Recipe Source: Sweet Faraali Pancakes

Chilled Drink

Kesari Milk

Traditional drink brimming with calcium from milk and nuts..... great for kids, adults and elderly people as well.

Preparation Time: 5 mins.
Cooking Time: Nil.
Serves 2. 

Ingredients

1 cup milk, boiled and cooled
1 tbsp sugar
3 tsp finely chopped almonds
2 tsp finely chopped pistachios
1/4 tsp saffron (kesar) strands
1 tsp cardamom (elaichi) powder
4 ice-cubes

Method

1. Prepare the saffron by rubbing it in warm milk.
2. Blend the milk, sugar, almonds, pistachios, saffron and cardamom powder.
3. Crush the ice-cubes, divide into 2 portions and put into 2 glasses.
4. Pour the milk over the ice-cubes.
5. Serve immediately.

Recipe Source: Kesari Milk

French Soup

French Onion Soup

A soup for the sophisticated.

Preparation Time:  10 mins.
Cooking Time:  30 mins.
Serves 6 to 8. 

Ingredients

1 recipe Basic Brown Stock
1 tbsp butter
3 onions
100 gms grated processed cheese
bread toast piece
salt to taste

Method

1. Slice the onions very finely. Deep fry them in ghee to a golden brown colour.
2. Warm the butter in vessel and add the clear part of the brown stock.
3. Add 2 to 3 teacups of water to the remaining part of the stock. Leave for 10 minutes and add again the top clear part of the stock to the soup.
4. Add the onions and salt and half of the grated cheese. Boil the soup for 20 to 25 minutes.
5. Apply butter to the pieces of toast and sprinkle cheese on them.

How to serve

1. In each cup, put 1 piece of toast, pour the hot soup, sprinkle a little cheese and serve.
2. If desired, add a poached egg to each cup before serving.

Recipe Source: French Onion Soup

Crunchy Fries

Chilli Garlic Fries

An exotic accompaniment that can add zing even to the plainest of burgers, it is the smart use of melted butter and chopped garlic that sets the chilli garlic fries apart from regular french fries. Sprinkle the chilli powder and butter-garlic mixture on the fries immediately after deep-frying and toss it well so that it coats the fries well from all sides. And… get ready for a real feast!

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

2 cups potatoes , peeled and cut into fingers
salt to taste
1 tbsp butter
1 1/2 tbsp finely chopped garlic (lehsun)
oil for deep-frying
1/2 tsp chilli powder

Method

1. Boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside.
2. Heat the butter in small kadhai, add the garlic and sauté for 30 seconds. Keep aside.
3. Heat the oil in a kadhai, and deep-fry a few potato fingers at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
4. Drain on absorbent paper, pour the butter-garlic mixture and sprinkle the chilli powder over it and toss gently.
5. Serve immediately.

Handy tip:

1. For really crisp french fries, use the variety of potatoes with a higher starch content popularly known as french fries potatoes/chip potatoes. In maharashtra, they are called talegaon potatoes.

Recipe Source: Chilli Garlic Fries

Smoothie

Apple Smoothie

You can never go wrong with apples! you can confidently use apples in any smoothie, especially along with any fruit-based crush readily available in the market. Since both strawberry crush and vanilla ice-cream are used, there is no need to add any extra sugar for the apple smoothie.

Preparation Time: 5 mins
Makes 2 big glasses

Ingredients

1 1/2 cups chilled , peeled and roughly chopped apples
5 tbsp strawberry crush
4 tbsp chilled fresh curds (dahi)
1 cup vanilla ice-cream

For The Topping

4 tbsp crushed ice

Method

1. Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the mixture is smooth and frothy.
2. Pour equal quantities of the smoothie into 2 individual glasses.
3. Serve immediately topped with 2 tbsp of crushed ice in each glass.

Recipe Source: Apple Smoothie

Healthy Breakfast

Cooked Rice Pancakes

Here is a great way to convert last night’s leftover rice into a healthy breakfast! cooked rice pancakes are made with a dough of cooked rice bound together with besan. The addition of shredded veggies brings in loads of nutrients while green chillies and coriander add a savoury touch. Serve with nutritious green chutney for a filling breakfast that will keep you going for hours.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 10 servings

Ingredients

2 cups cooked rice (chawal)
1/3 cup grated carrot
1/3 cup chopped spring onions
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 green chillies , finely chopped
2 tbsp low fat curds (dahi)
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients

5 tsp oil to cook

To Serving

nutritious green chutney

Method

1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a soft dough.
3. Divide the dough into 10 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick pan.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 9 more pancakes.
7. Serve hot with nutritious green chutney.

Recipe Source: Cooked Rice Pancakes