Golden Fried Potato Cutlet

 

 

This recipe belongs to my friend Deepa. Though I do not prefer deep frying much,but for this particular recipe deep frying seems to add a lot of taste.I am sure it can  be shallow fried,which I shall try one of these days and update.

Ingredients :

1. 2 Large Russet potato
2. 2-3 carrots
3. 3/4 tbsp garlic paste
4. 3/4 tbsp ginger paste.
5. 1/2 large onion chopped
6. 1/2 tsp chilly powder
7. 1/2 tsp Jeera powder
8. 1/2 tsp Garam masala powder
9. 1 tbsp all purpose flour
10. bread crumbs
11. salt to taste,
12. oil for frying.

Method:

1. Wash and peel potatoes and carrots.
2. Cut carrots into small peices and cook it with potatoes.
3. Mash the potatoes in hand.
4. Saute Onion and ginger garlic paste till translucent.
5. Add the powders ie garam masala ,chilly and cumin powder ,salt and cooked potatoes and carrot.
6. In 1/3 cup water,beat the all purpose flour thoroughly,this will be the dipping batter .
7. Place the bread crumbs in a bowl near by.
8. Prepare hot oil,make a ball of the veggie mixture,dip it in dipping batter,roll it in the bread crumbs.Flatten it slightly between the palm of your hands and place it in hot oil and deep fry it.
9. Serve hot with ketchup.

 

Arrikaddukka/Stuffed mussels

 

Delicacy of the North Malabar region,this item is most prominent on the road side T shops ,during all times of the day.Most commonly during the RAMDAN months.”Arri” refers to the Rice mixture stuffing,and “kaddukka” refers to mussels in Malayalam.

 

To make nearly 15 Arrikadukka

1. 15 mussels Washed and shell cleaned of Rock and other particles-pried open and then lightly run under water.
2. 1.5 cup rice.
3. 3/4 cup coconut grating
4. 3 green chillies
5. 1/2 ” ginger
6. 1/2 tsp prinjeeragam
7. 1/2 tsp coriander seeds
8. salt to taste.
9. 1 tsp chilly powder
10. 3/4 tsp rice powder
11. salt for coating
12. oil for frying
13. 1/4 onion chopped

Method:

1. Prepare mussels as mentioned above(people also do this using precooked mussels ,with a little different taste-since during cooking the juices of the seafood comes out and is lost).
2. Grind together Rice and coconut into coarse paste with very less water.
3. Just when about done add,green chillies,ginger,perinjeerakam and coriander seeds and grind for a few secs.
4. To this add salt and chopped onions and mix well.
5. Take a handful of the ground mixture and insert into the cavity between the 2 halves of the mussels.Close the 2 halves and remove the excess mixture.
6. prepare rest of the mussels in similar manner.
7. Steam it for 15-20mts.
8. Let it cool,the mussels would have stuck to the mixture and the mixture would be cooked.
9. Remove the stuffed mussels from its shell.
10. Make a mixture of chilly powder,salt and rice powder with 1/4 cup water.
11. Dip the mussels in the chilly water,to coat it evenly.
12. Shallow fry it on a girdle with little oil,till the mussels are fried.
13. Arrikadukka is ready to serve.

 

Batata Vada

I tried this recipe for my DH as he is a lover of potatoes and he loved it! I adjusted the ingredients to meet my palate as below:

http://www.aayisrecipes.com/2006/03/10/batata-vada/

Changes highlighted as below :

1. 2 potatoes-skinned,boiled and mashed
2. 3/4 tsp mustard
3. 1/4 tsp hing
4. 1/4 tsp turmeric
5. 1/2 jalapeno
6. 1 tbsp cilantro leaf
7. 5-6 curry leaves
8. 1/4 spicy chilly powder for potatoes
9. 1 cup gram flour
10. 1/2 coin sized tamarind:made into pulp
11. 1/4 tsp Chilly powder for Gram flour coating
12. Pinch baking soda
13. Salt to taste

Method:

1. Microcook the potatoes for 12mts with adequate amount of water.
2. Throw away the water and mash with turmeric powder and salt to taste.
3. In a wok,heat oil,splutter mustard and fry hing.
4. Add curry leaves and chopped green chilly and fry
5. Add this to the mashed potato along with red chilly powder.
6. Mix well.
7. Heat a large wok with lots of oil for deep frying.
8. Meanwhile prepare the batter with Gram flour,salt,tamarind paste,chilly powder and baking soda and 1/2 cup water.Mix well.
9. Make a ball of mashed potato,coat it in gram flour mix by rolling the mashed potato ball in the batter.
10. Drop it in hot oil and fry on medium heat for 3-4 mts,or till the outer cover in golden brown.
11. Serve hot with  ketchup or green chutney.

3.made besan batter with my own measurement and used a little bit of baking soda to get a crispier outer covering.

 

Wheat flour Chicken Dumpling/Momo

Same as the regular momo but instead of the outer covering made of All purpose flour this one uses Whole wheat flour,which I had made to make Rotis.Since I thought this will be more healthier I tried this and I found no difference in the taste.Though I think I steamed it more than it should have taken.I Steamed it for 10mt,which think can be reduced to 5-8mts .

Link to the momo recipe can be found here =>https://iamcookingtoday.wordpress.com/2011/07/30/chicken-momo/

 

Aloo Tikki Chat

Ingredients:

For Aloo  Tikki:

1. 2 Large potato.
2. 2 slices of bread
3. 1 tsp ginger paste
4. 1/2 chilly powder
5. Salt to taste.

For Green Chutney:

1. 1 Jalapeno
2. 1/2 lime
3. 1 bunch of Cilantro
4. 1/4 Harbenaro
5. Salt

Sweet and Sour Chutney:

1. 1 cup Jaggery
2. 1 lemon sized Tamarind
3. 4-5 dates
4. Salt to taste.
5. 1/4 tsp Jeera powder.

For Sev:

refer link=>https://iamcookingtoday.wordpress.com/2011/10/13/shevosev/

Other ingredients:

1. Finely chopped Onion
2. Finely chopped Cilantro
3. Finely chopped tomato

Method:

1. To make the Aloo tikki,cook the potato ,cool them and remove the skin.Mash with bread,chillypowder,salt and ginger paste.
2. Make balls the size of an orange and flatten it in ur palm ,Shallow fry it in a pan with little oil on medium flame till both the sides are evenly brown.Set aside.
3. To make Sweet and sour chutney-Grind all the ingredients except for cumin powder,into a paste with 1/2 cup water.Remove into a vessel and cook for 10mts till it thickens.Add Cumin powder and let it cool.
4. To make green chutney-grind into smooth paste cilantro leaves and pepers.Take out add salt and lime juice.
5. To assemble the Aloo tikki chat:Place the tikki in plate.smear green chutney then sweet and sour chutney.Top it with chopped tomato and onion.Then  Sev and chopped cilantro.
6. Serve with nice hot cup of t
7. 

 

Masala Egg Toast

Ingredients:

1. 4 slices of bread
2. 2 eggs
3. 1/2 medium onion
4. 1/4 green chilly
5. 1/4 tomato
6. 1/2 tsp cilantro leaves finely chopped
7. salt to taste.
8. milk if required.

Method:

1. Finely chop tomato ,onion,green chilly and cilantro and beat with egg.If you like a nice coating over the bread and want to increase the batter,add 2-3 tbsp of milk(this is optional).
2. Put this batter into a plate.
3. Dip bread in the mixture to get an egg coat(it should also contain the onion-tomato etc-if it does not do step 5).
4. Place it on tawa and put a drop of oil(can avoid oil for good non-stick tawa).
5. Put some of the onion-tomato mixture on top of the slices on either side before they start to fry.
6. Fry on medium flame.
7. serve hot.

 

Goli Baje

 

Available in most restaurants in Mangalore,this snack is something that reminds a foodie typically of a mangalore visit.They are also available in the name of Mangalore Bonda in “UDUPI” restaurants outside of Mangalore.In GSB homes these are most commonly referred to as Goli Baje(Going by the shape) and is most typically made out of left over Dosa batter.If none is available then curd is used for the fermentation effect.The recipe here is based on the typical goli baje that was made at my mom’s place-ie out of left over idli batter.

What you need:

1. 2 Cups of Idli Batter(if not available replace with 2-3 tbsp of Sour curd).
2. 1 cup of All purpose flour
3. 2tbsp Gram flour
4. 1/2 Green chilly chopped
5. 1/4 tsp ginger chopped
6. 1/4 tsp Jeera
7. a pinch of Baking soda
8. Salt to taste.
9. 1 1/2 tsp of Sugar
10. Oil for frying.

Method:

1. Mix item 1-9 without water(this is assuming you are using medium consistency dosa batter.If the batter is to watery use more of Garam and all purpose flour).
2. Whip it up with egg beater.
3. In a frying pan,heat oil on medium heat.
4. Take spoon ful of batter and drop it in oil into droplet shape.(be careful to not touch the oil to ur fingre tips).
5. when they are brown on its base,flip around.
6. Fry evenly,remove into tissue paper.
7. Serve with chutney.

 

 

Shevo/Sev

 

The most important pre-requisite for making sev is to have the machine to make this.I imported this from http://meenakshiagrisup.com/sevmachine.html but I am pretty sure it should be available in your local indian store.Though it would be good if you have the internal disc which has a lots of smaller holes(which I did not have),I used the densest one that was available with the machine.

Ingredients:

1. 1 Cup Gram flour
2. 1 Green chilly
3. 1/2 tsp oil
4. 1/2 tsp salt
5. 1/4 cup water.

Method:

1. Grind chilly with little water about 2 tbsp and strain to get just the water without any pieces in it.Set is aside.
2. Pass the flour through a sieve to avoid lumps in the batter
3. To the flour add the chilly water,salt,oil and plain water and mix it well.
4. The consistency of the batter should be thicker than the regular Dosa batter but not as lumpy as the chapathi batter as it wont come our of the sev machine on pressing.
5. Set aside for 30mts.
6. In a wok,heat oil on medium and when it is hot enough.Add the batter into the sev machine and presses it so the batter comes out from the holes on the other end.make sure this falls into the oil .
7. Also make sure that you keep moving the machine around the oil when you do this to avoid lumping of the sev.It takes split second for the sev to fry.
8. ie for about 10sec let it fry on onside and them flip the whole thing to the other side for another 5secs.
9. Take out immediately.
10. ps:I normally make concentric circles of the batter falling out of the sev machine into the oil so they are easy to flip and once they are out of the oil I separate them as needed.

 

Chicken Momo

This Momo  differs from the Momo recipe mentioned here =>https://iamcookingtoday.wordpress.com/2011/02/10/tibetean-vegetable-momo/ only in its filling.As the name suggests this Momo filling is made of chicken ;specifically raw-ground chicken there fore the cooking time of the momo has to be adjusted so that the chicken is well cooked.The filling also varies a little from the Egg and veggie one and is as below:

The filling can make upto 30 momos

Ingredients:

1. 0.4lbs ground chicken
2. 1/4 Large Onion-finely chopped(I used a high speed chopper)
3. 2 garlic pods-finely chopped
4. 1tsp ginger -finely chopped
5. 1/2 medium jalepeno-de seeded and finely chopped
6. a bunch of cilantro-finely chopped
7. 1 tsp Soya sauce
8. salt to taste
9. 1tsp oil

Method:

1. Prepare the filling with the ingredients mixed and set aside for atleast 1hr in refrigerator.(adjust the salt as the soya sauce itself is salty)
2. Make Momo’s dough-basket as mentioned in link=>https://iamcookingtoday.wordpress.com/2011/02/10/tibetean-vegetable-momo/
3. In each  momo place about 1tsp of the filling and close it to make its shape.
4. Cook on a steamer for 15mts.
5. Set aside for atleast 10mts before serving with sauce of your choice.(I went with sweet and sour sauce).

 

Chicken Cutlet

Ingredients:

1. 3/4 lb GroundChicken
2. 1 boiled potato
3. 1/4 Large Onion-Minced
4. 2  Garlic pod-finely chopped
5. 1 tsp ginger finely chopped
6. 3 stalks of Celery Chopped(optional)
7. Small bunch of corriander -finely chopped
8. 1/2 tsp chilly powder
9. 1/2 tsp garam masala powder
10. 1/2 tsp Jeera powder
11. 1 tsp corn flour
12. Salt to taste
13. 1 egg
14. Bread crumbs-for coating
15. oil for frying

Method:

1. In a pan add oil about 1 tbsp and fry the onion,ginger and garlic till translucent.
2. Add Ground chicken,garam masala,chilly and Jeera powder along with salt and cook till they as left with no or very less water
3. Throw in the chopped Corriander and celery and mix well and switch the stove off.
4. Meanwhile wash,peel and boil the potato.
5. Mash the potato and add to the chicken mixture.Adjust the salt and spice to taste.
6. Add 1/2 of the beaten egg and corn  flour ,mix well.
7. Before frying make small balls of the mix,flatten it in your palm lightly apply egg wash and dip in bread crumbs.
8. Place it in oil in a pan and fry till both the sides are done.The chicken is already cooked so fry just till the coat is evenly colored.