Aloo cutlets – Potato Patties

Ingredients:

7 Large potatoes

½ an onion

1 – 2 green chilies

Handful of cilantro leaves

½ tsp red chili powder

½ tsp cumin powder

Salt to taste

Pepper (optional)

3 eggs

1½ cup of breadcrumbs

Oil to fry

Method:

Boil and mash potatoes

 

Add finely chopped onions, green chilies and cilantro leaves

Add the red chili, cumin powder and salt to taste

Add 1 egg

Mash and mix all the ingredients very well (will become slightly pasty – knead with your hand if needed)

Make into circular patties with your hand and place on wax paper

Keep three bowls aside

1 – with 2 of the whipped eggs

2 – with the breadcrumbs (you can use a plate if you prefer)

3 – with plain water

Dip the cutlet/patty into the whipped egg

Remove and place them into breadcrumbs

Cover patty properly with breadcrumbs

The bowl of water is just for your fingers when they get sticky (from the egg and breadcrumb mixture)

Place the patties on the wax paper as well

Once completed

Heat oil

Fry the cutlets/patties till golden brown

 

Whole Wheat Multilayer Paratha – Indian Flatbread

My friend Penny asked me if I knew how to make Paratha, and I was really sad that I did not even know how to make roti… So I asked my friend Shivani for the basics on making roti and voilà, it was done. No doubt the first few roti’s of mine looked like a pretty bull dog’s face* (see the last pic in this blog post if you don’t believe me 🙂 ) but it tasted good! I have gotten much better since, lol.

Anyways, so back to the Paratha. I decided to take a mental trip back to India to try and recreate this. I remember being 6 or 7 years old and watching my maid intently as she made beautiful parathas. I remember enjoying the process and being in awe with her speed. I am so glad I did and honestly it was one of my favorite things to do as kid; sit by her side and watch her make parathas. 

Ingredients:

2 cups Whole Wheat Flour (you can use All Purpose Flour as well, you will need some extra flour to sprinkle on while rolling the dough)

1 cup water (you will have to pour this in very slowly to determine how much you need – dough should not be mushy)

½ a cup of oil or ghee (you will need a little extra oil while prepping)

1 tsp salt (or as per taste)

Method:

In a bowl mix the above ingredients and knead into dough.

Knead for like 10 minutes, cover with a wetted paper towel. Let it sit for 30 minutes.

Make small balls and keep aside (keep the balls that are not being rolled out under the wet paper towel).

Take one of the balls and use your fingers to make the ball into a circle (A picture of this can be seen in my third set of pictures).

Sprinkle flour on the dough.

Sprinkle flour on the base and rolling pin.

Using your rolling pin, roll this circle out well.

Apply oil or ghee to the rolled out roti and cut into thin strips.

Overlay the strips to create one thick strip.  

Roll the thick strip and recreate a circle.

I rolled this out twice but you can only do this once if you like.

I folded the rolled dough once more to form more  layers. This will create a more fluffy paratha. (2nd picture on the left in the picture below).

Roll out the dough one more time

Apply oil and place it on a hot pan (tawa).

You can add additional oil if needed to the side of the pans.  

Serve hot with either of the following, curry, eggs, yogurt, chutney, halwa,.. you can eat this with pretty much anything you like. It can be served at any meal, breakfast, lunch, or dinner.

Enjoy 🙂

Pretty bulldog face*

 

Spicy Egg salad without Mayo

So this is a quick option for lunch and my version of a spicy egg salad sandwich without Mayo.

Ingredients:
2 hard boiled eggs
1 tbs of chopped Onion
1 tbs of chopped spinach
1 tbs of chopped green onions
1/2 tsp of chopped green chilly
Salt, black pepper and cayenne pepper to taste

For one sandwhich:
2 slices of bread or an English muffin
1/2 tsp of butter or margarine
1 slice of cheese

Method:
Crush and mix the above ingredients well.
Place on toast or English Muffin. (You can apply butter or margarine on the toast for more flavor).
Add a slice of cheese if desired.
Melt the cheese by placing the sandwich in the microwave for less than 20 seconds.
Slice in half and eat 🙂

Note: you can add lettuce as well if desired to the sandwich.

I had leftover egg salad for later. You can probably make 2 sandwiches with toast and 3 with English Muffins with the above ingredients and 2 hard boiled eggs.

Egg (Khagina inspired) served on Whole Wheat Orzo

So I have midterms this week hence I am all set to make me some easy sustainable food that can last me 2 to 3 meals before I have to end up cooking again.

This Khagina inspired egg dish turned out to be absolutely delicious and rather easy to make.

Ingredients:
5 large Eggs
1 chopped Onion (large) or (2 medium sized onions)
1 chopped Tomato (small)
2 chopped Green Chilies (optional – I didn’t have any at home)
Handful chopped Baby Spinach
Handful chopped Cilantro
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Red Chili powder (if you are using green chili reduce this to ¼ tsp)
½ tsp Turmeric powder
Salt to taste
3 tbs of Oil
½ cup of water
2 cups cooked Whole Wheat Orzo (cooked as per the instructions on the box)

Method:
In a pan add the oil and fry the onions till golden brown.
Add the chopped tomato and green chili.
Fry for a few minutes and add the ginger and garlic paste.
Cook till the raw smell disappears.
Add ½ a cup of water.

Add salt, red chili and turmeric powder.
Mix well.
Break the eggs and pour directly into the curry.
Do not whisk the egg or break it!!!
Add chopped spinach and cilantro leaves.

Once the egg starts solidifying, flip the egg over and let it cook some more.
Cook till almost all of the water disappears (this may take some time).
If you see any remnants of egg white pieces breaking off you can mix them a little bit with the cilantro and spinach mixture.
Try and keep most of the egg intact.
Once the eggs are firm and browned on either side serve hot.
You can eat this with rice or roti.

I have served this with a bed of salad, topped with whole-wheat orzo and one egg.

Since it is just two of us at home, I mixed the remaining egg mixture with the cooked orzo and set aside for later indulgence.

Enjoy ☺

Spicy Omelet Paratha

So I wasn’t in the mood to cook today but I was as usual very hungry. Hence this was a yummy lunch with very little effort.

Ingredients:
1 frozen paratha (I used a frozen stuffed peas paratha you can even use a plain paratha or make your own. Remember I was in a hurry to eat :-p)
2 eggs – beaten
1/2 an onion – diced
1/2 handful spinach – (optional) – chopped
1/2 a handful lettuce mix
1/2 a handful shredded mozzarella
1 or 1/2 green chili (as per taste) – diced
Salt, Pepper and Cayenne pepper (as per taste)
1 tbs oil

Method:
In a frying pan add 1 tbs of oil and the frozen paratha.
In a separate bowl add the eggs, green chili, chopped onion, salt, pepper, cayenne pepper and whisk well.
Cook the paratha half way on both sides.
On one side pour the whisked egg on the paratha and lower the flame to medium/low heat so the paratha doesn’t burn.
Let the edges of the egg cook well enough where it can be lifted without a problem.
The top of the paratha will be a bit runny.
Quickly flip the paratha (some of the egg will be left behind on the pan while flipping but that’s completely okay as it will set with the runny side once flipped).
Cook for a minute and re-flip.
Now add your mozzarella cheese, spinach and lettuce.
Fold and cook for a minute.
If you can; flip it one last time (do not attempt this if it’s hard for you to do).
Serve with spicy chutney.

Eat a hearty lunch with ease 🙂

P.S if anyone needs more pictures let me know I will remake it and add it on.

Masala Chai – Chai Latte

Ingredients to make 2 cups of Chai:
1 cup Water
1 cup 2% Milk (or any kind you prefer)
4 bags of Black Tea, or 2 teaspoons of Black Tea Dust
Sugar to Taste

Spice Mix:
3-4 whole Green Cardamom pods, smashed
1 pinch of Cinnamon
1 pinch of Ginger Powder
1 pinch of Tea Masala (Not necessary but increases flavor and aroma if added – You get this at the Indian Grocery store).
1 pinch of Black Pepper
Note: I add a bit of crushed Tulsi leaves (Holy Basil Leaves) in my tea as it is very soothing for the throat, but most people don’t on a general basis. It is very therapeutic when you have a cold or a cough.

Method:
In a pot add the water and the tea bags and the spice mix.
Let it come to a boil.
Add the milk.
If you are using tea dust let the milk come to a boil and simmer for an additional 5 minutes. Do not over cook as it will turn bitter.
If you are using tea bags let it come to a boil and simmer for an additional 15-30 minutes (depending on the consistency of your choice, the longer you cook the thicker it gets).
Serve Hot with Cookies or Snacks.

Happy Chai Time 🙂

Spinach Upma – Vegetarian South Indian Breakfast

Ingredients:
1 cup Roasted Sooji (Semolina)
3-1/2 cups of Water
1 tbs Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
3 to 4 Curry Leaves
1 Onion – Chopped
½ tsp Chana Daal – (Skinned Black Chick Peas)
1 Green Chili – Finely Chopped
1 tsp Ginger and Garlic Paste
½ cup Baby Spinach – Chopped
1 Carrot – Chopped
¼ tsp Red Chili Powder
¼ tsp Turmeric Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
Salt to Taste

Method:
Heat oil in a pan and add the Cumin Seeds and Mustard Seeds.
Wait till the seeds sputter and then add the chopped Onions.
Fry till Onions turn translucent.
Add the Curry Leaves.
Add Chana daal and cook for a minute.
Add the Ginger and Garlic Paste and fry for a few seconds.
Add the chopped Spinach and Green Chilies.
Add the chopped carrots.
Add the remaining spices (Red Chili, Turmeric, Cumin and Coriander powder).
Add the water and let it come to a boil.
Boil for 5 minutes.

Add the Roasted Sooji very slowly while stirring continuously. (You need to be careful to avoid lumps).
Let the wet sooji simmer for 5 minutes in low heat while stirring occasionaly.
Once all the water is dried up, your Upma is ready, however let it sit for another 5 minutes with the heat turned off.

Serve once the Upma looks ready as seen in the picture above.

Serve with Mint Chutney/Coriander Chutney/Coconut Chutney/or Pickle. (Different people like different combinations, I prefer the Mint Chutney).

Tips: You can add a bit of Lemon juice if you want your Upma to be a bit tangy.
If your Upma turns out spicier than you like, add ½ cup of well-beaten yogurt to your finished product and mix well. It will give it a bit of tangy delicious flavor.

Happy Breakfast! ☺