Qaeema bhare Aloo Cutlets

Potato ‘Cutlets’ or ‘Tikki’ are one of the best Indian snacks for a gathering of hungry foodies at a party or as a comfort food during winters. They also fulfil as a good side dish along with a patla salan/thin gravy curry and chawal/rice for a delicious meal.

Qaeema Bhare Aloo ke Cutlets

You can prepare plain seasoned mashed potato cutlets or stuff the potato cutlets with little leftover dry Qaeema/Minced meat for some delicious eats. I enjoy them along with chutneys, Tomato chutney and Kothmir-Pudina wali Chutney or Coriander-Mint Chutney. My personal favorite chutney along with these cutlets is Kothmir-Pudina wali Chutney. They can also be served at Iftaar during Ramadhan

Potato Cutlets/Tikki/Cakes

Ingredients:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle but still warm, add black pepper powder and salt to taste and mix well.
Shape them into patties, about 2 1/2 inches in diameter and 1/2 inch in thickness. Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil, just before serving, at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Qaeema Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat

Ingredients:

(You can use any left over dry minced meat curry, or prepare some minced meat from scratch. To prepare minced meat, follow this or this recipe, or the recipe that follows below-)

For Stuffing:

Minced meat – 200 gms
Onion – 1 small, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – t taste
Salt – to taste
Tomato puree – 2 tbsp
Canola oil – 2 tbsp
Mint leaves – 2 tsp, finely chopped

For Potato Cutlets/Cakes/Tikkis:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

For the stuffing, gently sauté the onion in the oil until golden brown in color. Add ginger garlic paste and the remaining spices. Add meat, stirring to break up all lumps as the meat cooks and mix it all thoroughly. When all traces of pink have disappeared, add tomato puree and let cook for 4 minutes or until dry and there are no traces of water. Stir in the finely chopped mint leaves, check the seasonings and let cool completely.
Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle, add black pepper powder and salt to taste and mix well.
Next shape the potato mixture into small golf balls and make a well in the center. Put about a teaspoon of the filling into the well and gently enclose it inside the potato mixture. Neaten the shape of the cake and patch up any cracks and gaps taking care that the filling nicely enclosed inside. Flatten it slightly between your palms.
Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Suggested Accompaniments: Enjoy them as a snack along with Tomato chutney and Kothmir-Pudina wali Chutney or Coriander and Mint Chutney, or serve them as a side dish along with a curry and Pulao or your choice.

Luv,
Mona

Garma-Garam Qaeema Samosa

Welcome! Its Snack time.., and you are all invited !!  Today I thought of preparing some snacks for my family for the evening, it being a weekend.. So, the first thing that came to my mind was Samosas,. And who wouldnt like Samosas? I and my hubby usually go and get some for us all from the ‘Samosa King’ market here, but today I thought of preparing them at home, Hyderabadi style.

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I’m a Biiiiig fan of fast foods/junk foods or Snacks and appetizers. My Papa, Mummy, Mother and Father in law are the proof to that, as they, being the elders, are always after me saying i should have good meals too other than just snacking

This version of Samosas are my favourite., my hubby sometimes gets Aloo/Potato Samosas, but we prefer this Non-Veg version of samosas, which I prepare sometimes at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods… tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom’s recipe, and here it goes:

Garma-Garam Qaeema Samosa - Spicy Ground Meat Samosas:-

For the Dough-

Ingredients:

• Whole Wheat Flour – 1 cup
• Salt – 1/2 tsp
• Melted Butter – 2 1/2 tbsp
• Warm Water – 1 cup

Method:

• Sift the flour and salt together in a bowl. Rub in the melted butter and gradually add water.
• Knead and mix the dough, preferebly 10 minutes, until it is soft and leaves the side of the bowl.
• Cover the bowl with a plastic wrap and keep aside at room temperature for 30 minutes.

For the Filling-

Ingredients:

• Butter/Canola Oil - 2tbsp
• Yellow Onion – 1, chopped
• Ginger-Garlic Paste – 1 1/2 tsp
• Coriander seed/Dhaniya powder – 1 tsp
• Cumin seed/Zeera Powder – 1 tsp
• Tumeric/Haldi powder – 1/2 tsp
• Red Chilli powder – 1/8 tsp
• Garam Masala – 1/2 tsp
• Minced Lean Lamb meat – 200 gms
• Salt – 1 tsp
• Lemon juice – 1 tbsp
• Warm Water – 1/2 cup
• Mint leaves – 1 tbsp, finely chopped
• Green chilli – 2, small, finely chopped

Note: You will need extra flour while rolling the dough, and, Oil for deep frying the Samosas.

Method:

• Pour butter in a heavy bottom pan over medium heat and fry the onion till it changes colour.
• Add the ginger garlic paste and stir fry it with the onions for 2 minutes.
• Lower the heat and add the cumin, coriander, turmeric powder and garam masala for 2 minutes.
• Add the minced meat and stir it well, mashing it against the walls of the pan, with the spoon to prevent it from forming lumps.
• Add salt, lemon juice, water and stir well.
• Cover and cook it for 10 minutes.
• Once the mixture is dry, add nutmeg and chilli powder; stir well to combine.
• Remove from heat and let it cool.
• Now, Lightly knead the rested dough. Divide into 8 balls and press each ball and cover with a plastic wrap.

The Dough Balls

• Now roll out each ball, one by one, on a lightly floured work surface woth a rolling pin into 12 cm circles.
• Cut each circle into semi circles and brush the edges with water.

Preparing Samosas

• Put a generous teaspoon of the filling on one half of the semi circle and fold the free half over the filling to form a triangle.
• Press the edges firmly to seal.
• Fold until all the samosas are ready for deep frying.

Prepared Samosas ready for frying

• Heat Oil in a wok or kadai or a deep, heavy bottomed sauce pan until it begins to sizzle.
• Fry the Samosas, a few at a time, on medium heat, gently, until they are golden brown in colour.

Frying Samosas

• Remove with a slotted spoon and drain on absorbent paper. The Samosas are ready to be served.

Samosas,.. Hmm, they look Yummy :-p

This recipe goes as a contribution to Hima for the event ‘Whats Your Favourite..’ she is holding. For this time, the theme is ‘Whats your favourite Snack’. I’m sure her inbox will soon be overflowing with lots of snacks. So, it will a snack party at Hima’s place in the month of September. Be sure to drop by at here place! Eagerly and impatiently waiting for the round up Hima.

These Samosas make great Snacks, or you also serve them as Appetizers. Enjoy

 

Aloo Paratha

Aloo Paratha ! and there’s no one in my house who can say no to it, be it the breakfast, lunch or dinner. We all love Aloo Paratha a looooot And i bet most of the people on this earth will ! Had it for dinner the last night. This dish can be eaten at any meal in the day with a little bit of Tomato Chutney or whatever you like it with.

Looking through my window at those large raindrops, i sip my hot coffee and in this loneliness, its ‘my’ time,.. My time where i scribble just about whatever comes to my mind and share my tried and tested recipes with everyone. Hmm, its become quite cold at my place,.. Winter’s not too far i guess. This will be my first winter here, came early this year to Canada and really look forward for the snow everywhere

Memories,.. they come with every food i have, always. Food is such a thing that every person recollects, misses or yearns for something with its memory. I remember my mother getting up early, preparing the potatoes for the stuffing from the scratch in the morning, while we all sleep in our cozy beds, and then i would ‘happen’ to get up, get ready and help her a bit in the process. I on the other hand always prepare this at lunch, or as brunch on weekends, or for dinner on weekdays, a bit lazy for the breakfast i am.. ! And prepare the potato mixture a night before and store it covered in the fridge. I remember we all used to sit at one place back in India and enjoy the breakfast early in the morning on our dining table.. discuss the days works, and then get ready for the college and leave.. Oh! i am now missing my dear parents back in India a lot. I miss them soooo much.

Indian cooking is very versatile, and simply delicious. No wonder everyone loves it. Here’s my recipe of Aloo Paratha. In this recipe you will have to prepare a filling for the bread and stuff the bread with the filling and continue rolling the bread like you roll the Parathas. It takes some time to prepare, but you can always prepare the potato mixture a day before, like i do, if you plan to prepare this dish in the morning and you have the habit of getting up late Prepare and serve it once, and you will be addicted to this Paratha/Bread, and everyone will enjoy it for sure.

Aloo Paratha – Potato Stuffed Indian Bread

Ingredients:

For the Stuffing mixture-

• Potatoes – 5, medium, washed, peeled and cubed
• Canola Oil – 2 tbsp
• Cumin seeds/Zeera – 1/2 tsp
• Green chillies – 2, finely chopped
• Turmeric/Haldi Powder – 1/2 tsp
• Salt – to taste
• Red Chilli powder – 1 tsp
• Cilantro - 2 tbsp, very finely chopped

For the Bread:

• Whole Wheat flour – 450 gms
• Canola Oil – 2 tbsp
• Salt – to taste
• Water – as needed

Note: You will need additional oil for cooking the Parathas/Bread.

 Aloo Paratha – Potato Stuffed Indian Bread served along with Tomato Chutney 

Method:

• Boil or pressure cook the potatoes until they are soft. Drain and mash them and keep them aside in a bowl.
• Heat a pan on medium high heat and pour the oil, add the cumin seeds. When they splutter add the chillies and fry them for a minute and add the turmeric powder. Mix in the mashed potatoes, the salt, red chilii powder, and coriander leaves. Reserve.
• For the bread now, combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and knead hard for 10 minutes until the dough is smooth, firm and pliable.
• Divide the dough into 16 equal sized balls. Roll each ball into a circle with a rolling pin of 8 cm approx diameter on a lightly floured board.
• Divide the potato mixture and roll them into 8 balls between your plams, 4 cm approx diameter and keep aside.
• Put each potato filling in the middle of each of the 8 rolled out discs and flatten it a bit.
• Cover the 8 left rolled discs onto each of them like a sandwich, and press the edges of the discs to make a potato parcel and enclose the potato mixture inside.
• On a lightly floured board roll out very lightly and carefully, each one by one, to a circle, the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough, and also, do not roll it too thin or the Paratha will tear. Roll gently.
• When all the parathas are filled and ready to cook, heat a heavy flat bottomed frying pan/girdle until very hot.
• Keep Oil/Soft Butter ready in a small bowl.
• Put a teaspoon of oil/butter on the girdle, spread it with the frying slice and put the paratha on it carefully and the paratha sizzle on the girdle..
• Spread another small teaspoon of oil/butter on top of the paratha. Turn the paratha over and cook another side until nicely golden on both sides.

Suggested Accompaniments: Serve at once with Tomato chutney or have it with any curry you like. You can also have it plain. Enjoy!

Tip:If any of the potato mixture if left unused here, you can make Potato cutlets with it and store in the refrigerator. Shallow fry them later when you want and a snack is ready!

 

Puri-Chana ki Bhaji

Puri-Chana ki Bhaji, this was my today’s weekend breakfast, or call it Brunch I love Indian breakfasts, and i take time out for these on the weekends. There’s something about Puri’s that everyone loves it. It a fav in my house. I had posted the last time about the Palak Puri. These are a different kind of Plain Puri’s, which people have it with Aloo Saag/Potato Curry, or Tomato Chutney, Curd, and in my house we have it with Chana ki Bhaji. Its a comforting Indian breakfast.

I remember my Mom used to always get up always before everyone and prepare the whole days meal and then keep trying hard to wake us up, to just have those delicious lovingly prepared dishes Hmm i miss all that very much!

This recipe goes as a contribution to Anita of ‘A Mad Tea Party’ for holding this Party of Puri Here goes the recipe:

For the Puri’s-

Makes : 20-24 puris

Ingredients:

Whole Wheat Flour – 3 cups
Salt – 1-1 1/2 tsp
Butter/Oil – 1 tbsp (optional)
Lukewarm Water – 1 cup
Canola Oil – for deep frying

Method:

-Put flour in mixing bowl, reserving about half cup for rolling chapatis.
-Mix salt through the flour in the bowl, then rub in butter/oil, if used.
-Add water all at once and mix for atleast 10 minutes (the more it is kneaded. the lighter the bread will be).
-Form dough into balls, cover with a plastic wrap and stand for 1 hour or longer.
-Shape dough into balls about the size of a large walnut.
-Roll out each one on a lightly floured board (using reserved flour) to a circular shape (approx 10 cm diameter) and as thin as possible
-Heat approximately 2.5 cm (1 inch) of oil in a deep frying pan.
-When a faint haze rises from the oil, fry puris one at a time, over a moderate heat.
-Spoon hot oil continually over the cooking puri until it puffs and swells.
-Turn over and fry other side in the same way.
-When both sides are pale golden brown, drain on absorbent paper, Serve immediately with your favourite Curry, or Bhaji, or Chana ki bhaji

For preparing Chana ki bhaji-

Ingredients:

Dried whole Chickpeas/Garbanzo beans - 350 gms
Salt – 1 1/2 tsp
Turmeric – 1 tsp
Dry roasted Ground Cumin seeds - 1 tsp
Red Chilli powder – 1/2 tsp
Lemon Juice – To taste
Potato – peeled, cut into small sized wedges
Tomato paste – 3 tbsp
Yellow Onion – 2, chopped
Oil – 2 tbsp
Cilantro - 1 tbsp, for garnishing

Method:

-Soak chick peas overnight in plenty of water.
-Next day, drain the old water and cover with fresh water, add 2 tsp salt and the turmeric, bring to the boil, cover and simmer until peas are tender, 35-45 minutes, or cook in a pressure cooker if preferred.
-Drain while hot and reserve the chick peas.
-In a heavy bottom pan, pour oil and add the onions, reserving about a tbsp of them for garnishing. Let them cook until they are translucent.
-Add the potato wedges and cook them until they are tender adding a little water if needed.
-Add the tomato paste, the chick peas, cumin, chilli powder, lemon juice and mix well.
-Let it cook for 10 minutes and remove from heat.
-Garnish with chopped coriander leaves and chopped onions. The Chana ki bhaji is ready.

Luv,
Mona

Paratha

Parathas are the favourite variety of Indian bread. They are rich and deliciously flavoured with ghee/Butter/Oil. I prefer oil mostly. Ghee or Butte are occasional. Parathas and Kebabs combination go very well and is famous. We usually have Parathas and Rice with curries at meals. Its our staple diet. It is a bit difficult to get the correct circular shape while rolling the parathas. You can use a plate and cut the ends off or anything helpful for this in your kitchen and attain a perfect circular shape for your parathas. But it is not very necessary to get the perfect circular shape always, you will get it with practice and time. They are easy to prepare once you get the hang of it.

Ingredients:

Makes 7 Parathas

• Whole Wheat Flour – 2 1/2 cups
• Salt – 1 1/2 tsp
• Water – 2/3 cups
• Butter/Ghee/Oil – 6-8 tbsp
• Extra ghee/Butter/Oil for cooking.

 

Paratha – Flaky Indian Wheat Bread

Method:

• Sieve the wheat flour, salt into a mixing bowl or a food processor bowl pour rub in one table spoon ghee. Add water all at once, and knead dough if you are preparing it with your hands for atleast 10 minutes (the more it is kneaded, the lighter the bread will be), or if you are using a processor, use the dough blade and pulse till the dough forms into a ball. Add water all at once and mix to a form but no stiff dough.
• Form dough into a ball and cover with clean plastic wrap and set aside for 1 hour.
• Later divide the dough into 7-8 equal portions and roll each ball one by one on a lightly floured board into a very thin circular shape (approx 10 cm in diameter) with a rolling pin on a flat surface like the thoroughly clean platform of your kitchen.
• Pour 2 tbsp melted and cooled butter/ghee into the centre of each and spead lightly with your hand on one side of each of rolled out discs.
• With a knife, make a cut from the centre of each circle to the outer edge.
• Starting the at the cut edge, roll the dough closely into a cone shape.
• Pick it up and press the apex of the cone and base towards each other and flatten slightly.
• You will now have a small roughly circular piece of dough again.
• Lightly flour the board/platform again and roll over the dough with the rolling pin very gently, taking care not to press too hard and make them too thin.
• Heat a griddle/tawa on medium high heat. Once it is hot, put the rolled over prepared disc on the heated griddle. Let it cook for 1 minute. You will notice small bubbles on the disc. Flip it with a rubber spatula or a flat spoon which you have and again cook it on the other side for 1 minute.
• Now quickly brush liberally (not too much) the lightly cooked side of the paratha with butter/ghee/oil with a silicone basting brush or a teaspoon all over, and flip it over again. Again, working quickly, spead the butter/ghee/oil over the other side too and flip it to cook that side and remove once brown on both sides.
• Fold them and Serve hot with curries. The Parathas are ready.

 

 

Palak Poori

I had learned this recipe from my teacher, when I was in my college. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Have it with Red beans curry and you will never forget this dish for its good taste. Enjoy.

Palak Poori - Unleavened Fried Indian Puffed Spinach Bread

Makes approx 15 Pooris 

Ingredients:

• Whole Wheat flour - around 2 cups (You can even use Refined flour if you wish)
• Spinach (fresh or frozen) - 300 gms
• Yellow Onions – 1 small, chopped
• Milk – as needed
• Salt – to taste
• Small Green chilli  - 4, chopped
• Canola Oil – to deep fry poori’s

Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry 

Method:

• Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
• Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.

The Prepared Dough 

• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all puri’s.
• Heat plenty of oil in a kadhai/wok until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.

Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.

Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days.