…all the slices in this way on med. heat… Make sure that the temperature of oil is steady. Cool oil will make the bhajias soggy. Fry in small batches… few at a time… depending on the depth of oil in the kadhai. Baste with hot oil so that the bhajias puff up & then turn them on the other side from time to time. Adjust the heat occasionally to med. while frying to allow them to fry well & crispy. Fry well on both sides till they are lightly g…
…of Sugar or to taste Salt to taste 1/3 cup of Water 4 tbsps. Vegetable Oil Olive oil for drizzling A handful fresh Coriander (roughly chopped) Procedure for the Kheema Stuffing : Wash the kheema lightly & marinate the mutton mince with ginger-garlic paste & a little salt for about 25 mins. Heat a pan/wok with vegetable oil till hot. Add the chopped onions & sauté till soft. Then add the finely chopped garlic & sauté lightly till ra…
…fresh Coriander Leaves (finely chopped) Salt to taste Water as needed to boil potatoes Preparation of the Batata Filling : Wash & boil potatoes in their jackets with sufficient water either in a pot or pressure cooker till tender with a little salt. (I used a pressure cooker). To pressure cook use about 4 cups of water & about 4 whistles. Do not over cook the potatoes. Cool the potatoes & peel off the skin. Lightly mash the potatoe…
…Fry the Kulkuls : In a kadhai/wok, heat oil till hot. Do not over heat the oil till boiling hot. To test, just drop in a bit of dough into the oil & if it bubbles up & rises to the surface, then it is time to deep fry the kulkuls as the oil has reached the right temperature. Deep fry kulkuls in small batches. Once you drop them in the hot oil, they will come up. Using a slotted spoon, keep turning them over frequently so that they cook &am…
…e cheese balls this way. Then refrigerate for about ½ hour. Heat vegetable oil in a wok on med. heat. Test by putting a pinch of bread crumbs in hot oil. The crumbs should pop up immediately. Fry the cheese balls in small batches on med. heat. Keep rolling the balls gently & continuously in hot oil till the balls turn to a light golden brown & crisp. Lift the fried cheese balls with a slotted spoon. Transfer to plate li…
…rinkle of White Pepper powder Salt to taste 1 tsp. Vegetable Oil Vegetable Oil/Olive Oil for basting Procedure : First, strain out excess water from the curds with a muslin cloth. Mix together chicken mince with all the ingredients mentioned above with one teaspoon oil. Marinate for about 3-4 hours. Brush vegetable/olive oil on the grill pan & heat it till hot. Scoop out tablespoons of the marinated chicken mince & grill on the grill pan….
…Above all, at home each time we deep fry we use fresh oil and not refried oil or oil which is boiling in the woks/kadhais for long hours like the way it is used in some restaurants, carts or wayside dhabbas. If you have few carrots, a potato or two, some French beans and green peas and wondering what to do with them then just go ahead and turn them into super delicious cutlets and just sit back and watch them disappear and feel good that you coul…
…cups of water with 1 tsp salt and 1 tsp sugar to a boil. Add peas to the boiling water and boil for 4-5 mins. Let the peas sit in hot water for another 10-15 minutes. Strain and place in a bowl. Mash the peas lightly with a back of a big spoon or a masher. Heat ghee/oil in a kadhai/wok; add asafoetida and cumin seeds. Reduce the heat and add ginger-garlic paste, coriander powder and turmeric powder and fry for a minute. Add the green chilli paste…
…and homemade Chicken Mince Cutlets… 😀 Ingredients: 500 gms. raw or boiled Chicken Mince 1 med. boiled Potato (mashed) 3 tbsps. Bread Crumbs or a day old 2 bread slices without edges 1 med. Onion (peeled & finely minced) 3 sprigs Spring Onion (finely minced) 1 tsp. fresh Garlic paste ½ tsp. fresh Ginger paste ½ tsp. Turmeric pwd. 3 fresh Green Chillies (grind to paste) or to taste ½ tsp. Garam Masala pwd. or to taste 3 tbsps. fresh Coria…
…pletely. Serve as a dipping sauce. Tips & Variations : Use sufficient oil as oil acts as a preservative in the sauce when stored for a long time. Use soya sauce sparingly or the color of the sauce will change. Adding sugar reduces the pungent flavor. Use corn flour sparingly or the sauce will turn too thick. If you prefer a very smooth dipping sauce then grind together chillies, ginger, garlic, onions to a paste & then add it to the hot…