Hare Matar Makai ke Kebab (Peas and Corn Croquet)

I tried this variation today morning and it came out really well. Here it goes:

Ingredients

1 cup shelled Peas (fresh or frozen - nicely thawed)
1 cup American corn
1/2 onion chopped coarsely
1 inch ginger
3-4 garlic cloves
1 cube of processed cheese - grated (optional)
2 small size or 1 medium size potato (boiled, peeled and grated)
2 tbsp rice flour or corn flour or gram flour
2-4 dash of Tabasco original or 1 tsp lemon juice
2 Green chilies or 2 tsp of Red chili powder
Salt to taste

Method

Put peas, American corn, onion, green chilies, ginger, garlic and salt into a mixer and coarsely grind it. Remove it in a bowl. Add Cheese, potatoes, tabasco/lemon juice and rice flour to it. Mash it all nicely to get an even and thick paste.

Make medium size balls then flatten slightly between your palms. You can give this kebab any shape. I recommend round and flatten shape because kebab paste is fragile and this shape is easy to manage. Put it in freezer for 10-15 mins before frying.

Heat oil and fry the kebabs till golden brown. Serve with any sauce or dip.

Variations for getting crusty kebabs

- Dip the kebabs in beaten egg white and then roll it on sooji before frying.
- Dip the kebabs in beaten egg white and then roll it on coarsely ground cornflakes before frying.
- Dip the kebabs in corn flour/water mixture (1 cup water and 2 tsp corn flour) and then roll it on breadcrumbs before frying.

I hope you enjoy this recipe. Leave your comments :)

Masala Baigan (eggplant)

I have a colleague who prepares and bring amazing food for lunch. Literally, we all want her to adopt us during lunch hour :) Yesterday she bought Masala Baigan which was superliciously tasty. I wanted to put this recipe up on my blog. I am trying this today for dinner. I hope it turns out as tasty as Miss S makes it.

Ingredients

4 round purple Baigan (Cut them diagonally, do not cut through to separate them)
2 big onions - very finely chopped
6 -8 Curry leaves
2-3 tsp Ginger Garlic Paste
2 tsp Tamarind Pulp or Amchur - 1.5 tsp
1 tsp Turmeric
2-3 tsp chili powder
2 tsp Dhania Powder
1 tsp Zeera Powder
1 tsp Methi Powder
1 tsp Sugar
1 tsp coconut Powder
1-2 tsp Peanut Powder
1 tsp Sesame Powder
Oil
Salt to Taste

Method

Heat oil, fry onions till nicely brown. Add ginger garlic paste and curry leaves, haldi and baingan. Mix it well and cover with lid. Cook till baigan is half cooked. Put chili powder and tamarind pulp with little water. Mix it well. Lid it till Baigan is 3/4 cooked. Add salt, dhania powder, zeera powder, methi powder, sugar, coconut powder,peanut powder and sesame powder. Mix well and cook until done.

If you want more Gravy then you may would like to add a little water while adding tamarind pulp to the dish.

Top Ten things I miss of Mom’s cooking

Stuffed Karela (Bitter Gourd)
Aloo Gobi
Kadhi
Makka ki Roti
Sarson Palak Saag
Masala Baigan
Bhindi
Stuffed Tinda
Ghoogri (Spiced peas)
Stuffed Capsicum

Much more….. like

Long chit chats over the food preparation
Being Mom’s taster
Mom asks what to cook for today and everyone saying “anything Mom!!!”
Being served hot meals ….Yummy
Samosa time with Mom

Sabudana Croquet

Ingredients

Sabudana 1 cup(soaked overnight)
Boiled potatoes 2 medium size (Grated)
Cornflour 2 tbsp
Red Chili powder 2 tsp (or to taste)
Mild Tabasco Sauce 2 tsp or alternatively you can use juice of 1 lemon
Salt to taste
Oil to deep fry

Procedure

Mix all ingredients and mash them nicely.
Make croquet (round, flat or oblong)and deep fry them.
Drain the oil on a kitchen towel
Serve with a yogurt dip or any sauce.

Rush Hour Palak Paneer

Ingredients

Palak (Spinach) - 1 kg (Chopped, blanched)
Paneer – 100 gms (cut into cubes, you can fry it slightly if you want)
Onion – 1
Garlic – 6- 8 cloves
Ginger – 1 inch (peeled)
Zeera – ½ tsp
Turmeric – ½ tsp
Garam Masala* - ½ tsp (recipe given below)
Green Chilies – 2 (or to tatse)
Curd – ¼ Cup (beaten)
Butter – 2 tsp (optional)
Oil – just enough to give baghar
Salt to taste

Procedure

1.Blend Palak, Onion, Green Chilli, ginger and garlic to a puree. Add little water if required.
2.Heat oil. Add Zeera. When it turns brown, add turmeric and sauté it for half a min. Add the Palak puree to it and stir continuously till it comes to a boil.
3.Add beaten curd to the Palak and stir continuously till it comes to a boil. Add salt.
4.Simmer it for 5 mins. Add Paneer to the curry and simmer for next 5 mins.
5.Pour it in a serving bowl. Sprinkle garam masala. Add butter on top and serve immediately .

Garam Masala

4 cloves
8 Black Pepper
1 Black cardamom
1 Green Cardamom
1 pinch nutmeg

Toast it on a girdle (Tava) for 2 mins and grind it to a fine powder

Rajasthani Lahsun Chutney

I tried this recipe passed on by grandmothers since ages. Trust me it is lip smacking. try and let me know how did you like.

Ingredients

Garlic 40 cloves
Red Chili Powder 6 tbsp
Saunf (fennel) roasted and grounded - 1/4 tbsp
Lemon Juice 2 tbsp
Salt to taste
Refined Oil - 1 tsp (optional)

Mix everything and blend it to a smooth paste. use very less water while grinding as it will dilute the taste. You can keep it in a jar for few days (in refrigerator)