A traditional recipe, always a favorite. Accompanied with hot yellow rice, this is a a winner.
You will need:
Mince ( turkey ) :1 pound
Onion : 1 big
Kothmir: 1 bunch
Green chillis: 4-5
Tomatoes : 3 med or tomato paste: 1/2 cup
Potatoes : 2 med (optional)
Ginger garlic paste : 1 TBS
Chilli powder: 1/2 tsp
Dhania pd, : 1 tsp
Turmeric,:1/4 tsp
Garam masala pd : 1/2 tsp
Coconut paste (1/4 cup) or dessicated coconut : 1/2 cup
Potatoes : 2 med.(optional)
Method:
In 2 tsps oil, saute the cut onion, kothmir, green chillis. When lightly browned, remove, add ginger garlic paste and grind all together to a smooth paste. Divide the mixture into 2 portions. To one portion, add the ground mince. Mix well and shape into small lime size balls. put these balls in a saucepan and cook on a slow heat. Do not add water, these will get completely cooked in their own water. Cook till completely dry. Keep aside.
In another saucepan, add oil, and the other half of the ground paste. Saute till brown, about 7 mins. Add all the dry powders. Mix well. If using dessicated coconut, add now. Fry 2 mins. Add tomatoes. Stir well. Pour 1 cup water ( and potatoes ) and let simmer and thicken till it comes to a thick gravy consistency, about 10 mins.If using coconut paste, add now. Put in the earlier sauteed meatballs into the gravy and let simmer for 3 mins. Remove, garnish with cut kothmir and serve with hot rice.
Friday, July 31, 2009
Thursday, July 30, 2009
Vegetable Cutlets
Crispy and golden brown, these patties are made of potato and vegetables. Can be served as a snack or as an accompaniment to a main meal.
Ingredients:
Potatoes - 3 medium
Finely shred cabbage - 1/2 cup
Green chilli, grated - 1/2
Coriander leaves, cut - 1 TBS
Ginger, grated - 1/2 tsp
Salt, turmeric, chilli powder, pepper powder - 1/2 tsp each
Batter - Beaten egg / cornflour paste
Breadcrumbs
Oil
Method:
Boil potatoes in water till soft, either in cooker or microwave. Drain,cool, peel and mash. The mix should be firm.Keep aside.
In a saucepan, pour 1 TBS oil. When heated, add the prepared cabbage, green chilli, coriander and ginger. Saute on medium till the cabbage is dry, about 5 mins. Add the powders. Remove. When cool, add to the potato mix and blend together by hand . It should be a firm mix. Make small lemon size balls and flatten on your palm or board.Keep the patties aside.
Make a batter of one egg or 1 TBS cornflour in water to make a paste. Dip each pattie in batter, then in the breadcrumb mix and shallow fry. Alternately, baste each pattie with oil and bake.Turn over after 7 - 10 mins and bake again for 5 mins. Remove when golden brown.
Can be served with chutney or sauce if served as a snack.
Ingredients:
Potatoes - 3 medium
Finely shred cabbage - 1/2 cup
Green chilli, grated - 1/2
Coriander leaves, cut - 1 TBS
Ginger, grated - 1/2 tsp
Salt, turmeric, chilli powder, pepper powder - 1/2 tsp each
Batter - Beaten egg / cornflour paste
Breadcrumbs
Oil
Method:
Boil potatoes in water till soft, either in cooker or microwave. Drain,cool, peel and mash. The mix should be firm.Keep aside.
In a saucepan, pour 1 TBS oil. When heated, add the prepared cabbage, green chilli, coriander and ginger. Saute on medium till the cabbage is dry, about 5 mins. Add the powders. Remove. When cool, add to the potato mix and blend together by hand . It should be a firm mix. Make small lemon size balls and flatten on your palm or board.Keep the patties aside.
Make a batter of one egg or 1 TBS cornflour in water to make a paste. Dip each pattie in batter, then in the breadcrumb mix and shallow fry. Alternately, baste each pattie with oil and bake.Turn over after 7 - 10 mins and bake again for 5 mins. Remove when golden brown.
Can be served with chutney or sauce if served as a snack.
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