Potato Cutlets
Ingredients
- Potatoes ………………………………………………………………. 7-8 (Boiled)
- Coriander seeds ………………………………………………………. 2 tbsp
- Cumin seeds ………………………………………………………… 1-2 tbsp
- Red chili powder …………………………………………………. To taste
- Salt …………………………………………………………………….. To taste
- Green coriander leaves ……………………………………… As required
- Pomegranate seeds …………………………………………… 1-2 tbsp
- Eggs …………………………………………………………………… 2
- Breadcrumbs …………………………………………………….. 5-6 tbsp
- Green chilies …………………………………………………….. 3-4 sliced
Instructions
- Boil potatoes and peel them off.
- Mash the potatoes properly.
- Add all the spices in the mashed potatoes and mix well.
- Make balls of the mixture and make the shape as you wish.Beat the eggs in a bowl and spread the breadcrumbs in a plate.Dip the potato balls in the egg and wrap them with breadcrumbs.
- Fry them in hot oil at medium flame. You can also deep fry them.
- Serve with ketchup or chili sauce and enjoy.
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Stuffed peppers are considered to be a part of the Spanish cuisine, but they managed to make their way out around the world, and to be appreciated by many food lovers.
Stuffed Peppers
Ingredients
- 6 medium to large bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium onion
- 500 mushrooms
- 1 medium courgette
- 1 leek
- 1-2 celery stalks
- 2 eggs
- 1 cup cooked quinoa
- 100 g grated cheese
- Salt and pepper to taste
- 2 cans diced tomatoes
- 1 small chipped onion
- 1 clove garlic, crushed
- 2 teaspoons oregano
- 2 tablespoons oil
- Salt and pepper
For the tomato sauce:
Instructions
- Preheat the oven to 180 degrees C
- Cut the tops of the bell peppers, remove the seeds and membranes and rinse under cold water. Place the peppers into an oven dish and bake for 25-30 minutes.
- In the mean time, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a skillet. Chop the onion and sauté for 5 minutes. Add the garlic and cook for another minute or 2. Add tomatoes, oregano, salt and pepper and cook for 20 to 30 minutes on a medium to low heat.
- Now you can prepare the stuffing. Chop the onion and leeks and sauté with 2 tablespoons of olive oil for 5 to 8 minutes. Add chopped mushrooms, leek, celery and courgette and continue to cook for another 10 minutes.
- Remove from the heat, add the quinoa and the eggs, slightly beaten, and mix well to combine. Add half cup of the tomato sauce, salt and pepper and set aside.
- Remove the peppers from the oven, stuff them with the mixture and put them in a baking dish.
- Pour the tomato sauce in the dish so that the peppers are covered just about 3/4 . Top the peppers with shredded cheese and bake for 30-40 minutes.
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Recipe: Gol Keema Kabab (Round Mince Kabab)
Ingredients
- Beef Mince 500 grams
- Salt 1.5 tsp
- Red Chilli Powder 1 tsp
- Ginger Garlic Paste 1 tbsp.
- Garam Masala Powder 1 tsp
- Coriander leaves fresh chopped 1/2 cup
- Mint Leaves fresh chopped 1/2 cup
- Green Chillies 2 sliced
- Onion medium size chopped 2
- Yogurt 2 tbsp
- Egg 1
- Bajra Flour 2 tbsp
Instructions
- Gather Salt, Red Chilli, Ginger Garlic Paste, Garam Masala Powder, Coriander, Mint Leaves and Gre Chillies in a bowl.
- Mix all the above ingredients with mince.
- Right before deep frying add Yogurt, Egg and Bajra Flour. Then make them into small balls and fry.
- The yummy kababs are ready.
Recipe: Aaloo kachoris (potato filling coated with gram flour paste)
Ingredients
- Potatoes 4 to 6
- Fenugreek Seeds (methi dana) 1 tbsp
- Mustard Seeds (rye dana) 1 tbsp
- Green chillies 3 to 4
- Curry Leaves 15 to 20
- Salt 1 tsp
- Oil 3 tbsp for cooking
- Oil for deep frying
- For the Gram Flour Coating
- Gram flour 1 cup
- Red chili powder 1 tsp
- Salt 1 tsp
- Soda bi carbonate 1/2 tsp
- Water as required
Instructions
- Mashing boiled potatoes.
- Gathering fenugreek seeds, mustard seeds, green chillies sliced or chopped and curry leaves.
- Heating oil in a pot and adding the gathered ingredients, let them fry for a minute. Then add mashed potatoes along with some salt. Mix them all well and close the stove.
- Giving shape to kachoris once cold.
- Gather ingredients for the gram flour coating. Gram flour, red chilli powder, salt, soda bi carbonate.
- Adding water to form thick paste.
- Dip the aaloo kachoris in gram flour paste and deep fry.
- Ready to serve with ketchup or chutney of your choice.
Recipe: Chicken Patties by Rida Aftab
Ingredients
- Puff Pastry readymade 30 squares
- Chicken 750 grams
- Onion 1 cup
- Black Pepper 2 tsp
- Coriander leaves 3 tbsp
- Mayonaise 2 tbsp
- Tomato ketchup 2 tbsp
- Cream 4 tbsp
- Salt 1 tsp
- Green Chillies as required
- Oil 4 tbsp
- Egg 1
Instructions
- Boil chicken with salt, pepper and vinegar. Once cold shred it or chop it in a chopper.
- Heat oil and fry the shredded chicken in it.
- Gather chopped onion, salt, Pepper, coriander leaves and green chillies. (I normally put green chillies individually in the end when filling out the puffs). Add half of onion and rest of these ingredients to the chicken being stir fried. Then close the flame.
- Now gather mayonnaise, ketchup, fresh cream and remaining onion and add to the chicken. Allow it to cool.
- Defrost the puff pastry.
- Now fill up the puff pastry with chicken filling. (I put green chillies at this point)
- Now fold the puffs into triangular shape. Place it in the prepared baking tray with baking sheet. Glaze the top with egg.
- Bake it at 180 degrees centigrade for 15 to 20 minutes. (My puffs took 50 minutes so check for the accurate brown colour of these puffs before removing from the oven)
- Serve with pride.
Recipe: Moong Dal (Green Gram) Samosay by Sara Riaz
Ingredients
- Samosa wraps 125
- Moong Dal (Green Gram) 1 kg
- Mint Leaves half bunch
- Coriander Leaves half bunch
- Onions chopped 1 cup
- Salt 1.5 tsp
- Garam Masala 2 tsp
- Chat Masala 2 tsp
- Red Chilli crushed 2 tsp
- Cumin Seeds crushed or powdered 2 tbsp
Instructions
- Soaking the moong dal in water for one hour.
- Now put the dal in a pot and allow it to boil. When 2 to 3 boils come close the stove and strain the dal.
- Gather mint leaves, coriander leaves and onion.
- Gather the spices salt, red chilli crushed, garam masala, cumin powder (I used cumin seeds) and chat masala.
- Mixing all the ingredients with dal. Keeping the flour paste (flour and water) ready before wrapping the samosas.
- Samasa wrapping steps.
- Stock them up and deep freeze.
- Deep fry and serve hot when needed.
Recipe: Box patties by Shireen Anwer
Ingredients
- These are chicken and potato fillings for box patties. I have tried both and would like to share the pictorial demonstration of chicken filling though the ingredients and method of potato filling is also given below.
- White Sauce:
- Butter 8 tbsp
- All purpose Flour (maida) 12 tbsp
- Milk 1 litre
- Salt 1 tsp
- Black Pepper 2 tsp
- Mustard paste 2 tsp
- Filling:
- Chicken 1 kg boiled (half teaspoon of salt and pepper and two table spoons of vinegar.)
- Green Chilies 4 to 6 chopped
- Spring Onions 6 strands chopped
- Lemons squeezed 2
- Cheddar Cheese 16 tbsp (cubed)
- Sweet corn 16 tbsp
- Boiled potatoes 2
- Cottage cheese/Cheddar cheese cut into small cubes ½ cup
- Onion finely chopped 2 tbsp
- Lemon Juice 2 tbsp
- Coriander leaves 3 to 4 tbsp
- Green Chillies chopped 1 tbsp
- Black Pepper ½ tsp
- Salt ½ tsp
For Chicken Filling (makes 40 to 44 box patties)
For Potato Filling
Instructions
- Boiling chicken breasts in water with half teaspoon of salt and pepper and two table spoons of vinegar. Once the water dries allow chicken to cool then shred it.
- Heat butter then add flour to it.
- The flour would form crumbled structure as shown.
- Add milk, salt, pepper and mustard sauce to it. Keep on stirring to avoid lumps.
- Thicken the white sauce.
- Add chicken, corns, spring onions, green chillies, lemon juice and cheese to the thickened paste to form the filling. I have not yet added spring onion and green chillies in the picture below.
- Place the samosa wraps as shown.
- Put in the filling.
- Wrapping the box patties. Apply flour paste to stick the ends. Place the ends over each other in a clock wise direction.
- After wrapping.
- I stack them up in a zip lock bag especially before Ramadan and fry as required.
- Deep frying time.
- The box patties are ready to be served.
Chicken Filling
Potato Filling
Boil potatoes, cool and mash them.
Mix to potatoes the onions, cheese, lemon juice, coriander leaves, green chilies, black pepper and salt.
This prepares the filling. For wrapping see the demonstration above.
Recipe: Triangle Keema Paratha (Triangle minced meat paratha)
Ingredients
- Beef Keema 1/2 kg
- Onions 4 medium chopped
- Garam masala 1/2 tsp
- Haldee 1/2 tsp
- Salt 1 tsp
- Ginger 3 inches long chopped
- Big green chillies (non spicy) 2 chopped
- Eggs 3 beaten
- Cornflour 1/2 tsp
- Oil as required
- Paratha
- White flour 1/2 kg
- Salt 1/2 tsp
- water as required
Instructions
- Kneading the dough for parathas and leaving aside.
- Chopping 2 onions, long green chillies and ginger and leaving aside.
- Brown 2 chopped onions in a cooking pot with some 2 to 3 tbsp of oil.
- Adding keema to the brown onion along with turmeric powder, garam masala and salt. Cooking the keema till water dries.
- Adding red chilli powder to keema once the water dries out and allowing it to simmer.
- Pouring in the beaten eggs slowly and stirring continuously.
- Once eggs are properly mixed we pour in the diluted cornflour to keema.
- Now remove keema from stove and allow it to cool completely. Then lastly mix in the chopped onions, ginger, and long green chillies.
- Putting the rolled paratha along with required keema serving on a cooking pan with oil as required.
- Wrapping the paratha on a non stick pan.
- Cooking the parathas once fully wrapped.
- Ready to serve
Recipe: Dohra Kabab by Shireen Anwer
Ingredients
- Bread 12 slices ends removed and soaked in water (i did not remove ends)
- Capsicum 1 chopped
- Onion 1 chopped
- Tomato 1 seeds removed and chopped
- Green Chillies sliced 3 ro 4
- Fresh coriander 2 tbsp
- Ginger chopped 1 tbsp (i used ginger paste)
- Salt 1 tsp
- Cumin seeds roasted and crushed 1 tbsp
- Black Pepper 1 tsp
- Red Chilli crushed 1 tsp
- Chat Masala 1 tsp
- Corn Flour 4 tbsp
- Eggs 2
- Oil for frying
Instructions
- Soaking bread with ends removed (I didn’t remove).
- Gathering the dry Ingredients.
- Gathering chopped Vegetables.
- Mixing dry ingredients and chopped vegetables.
- Adding cornflour and eggs.
- Deep frying
- Serving
Ingredients:
Beef Boneless 500 grams
Bengal Gram split (Chana Daal) 1/2 cup (soaked in water for 30 minutes)
Cumin seeds 1 tsp
Black Pepper 2 to 3
Ginger Garlic Paste 1 tbsp
Garam Masala 1 tsp
Salt 1 tsp
Red Chilli crushed 1 tbsp
Potato boiled 1
Onion 1
Green Chillies 3
Mint Leaves (podina) 18 to 20
Eggs 2 for coating
Oil for frying
Method:
1 Boil potato in a pot and in a separate pot put some oil, cube shaped meat and bengal gram splitted. Let it cook for 10 minutes.
2. Then add cumin seeds, black pepper, ginger garlic paste, salt and red chilli crushed. Stir fry for a while.
3. Now add water, cover the pot and let the meat be cooked.
4. Once the water in the pot fully dries add garam masala and close the flame after mixing it well.
5. In a chopper put boiled potato, mint leaves, green chillies and onion to chopperize.
6. After chopping.
7. Now add meat to the chopped ingredients.
8. Let these be mixed well with the help of chopper.
9. Now form kabab shapes.
10. Dip in egg and fry.
11. Drain the excess oil.
12. Serve it out.
