Category Archives: Snacks

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

 

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Spinach & Beef Egg Rolls – Saag Keema Egg Rolls

Those of you who know me, I love, love, love spinach! I pretty much add it to anything and everything I cook (yes even in my rice).

So, Thursday morning I was switching channels on my TV (which I never do early in the morning) and suddenly I heard of a Spinach festival in town. I was excited to just go check it out but voila their website mentioned there would be a Recipe Contest…

How could I resist – I had two days to decide whether or not I was going to participate as this would be my first competition and if so what was I going to make!??

The day off the competition as I was getting ready to prep the food… I injured my toe badly… I was afraid I wouldn’t be able to do it… but the Spinach was calling, lol.

So I iced up my toe for an hour and got ready to cook! with 3 hours to the competition.

In a couple of hours I was done with the cooking but sadly completely forgot to take the final picture of the rolls. The festival folks however did take a picture and I will post it once I have it.

The good news though… I won!!! I came in first in the Appetizer Category. So exciting. I loved it. Hope to participate again next year 🙂

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So here is the recipe:

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Ingredients:
1 pound Lean Beef – I used 95% lean beef
1- 10 oz packet of Frozen Spinach
1 Red Onion – diced
2 Small Tomatoes – diced
2 Small Green Chilies – chopped
1 tsp of Chopped Cilantro leaves
1 tsp Ginger Paste
1 tsp Garlic Paste
Whole Garam Masala:
• 1 Small Cinnamon stick
• 2 Cloves
• 4 Whole Black Peppercorns
• 2 Bay Leaves
¼ tsp Cumin Seeds
¼ tsp Red Chili powder
¼ tsp Turmeric powder
¼ tsp Coriander powder
¼ tsp Cumin powder
¼ tsp Black Pepper Powder
A pinch of Garam Masala
Salt to taste
2 tbs of Shan Spice Mix for Keema Curry
2 tbs of Oil
1 Packet of Egg Roll wraps – I used the All natural Nasoya Egg Roll Wraps
(Note: if you have leftover keema you can use it to eat with Rice or Roti (Bread) or just make more rolls – you will need 2 packets in this case)
Oil for frying

Method:
In a heavy wok add the Oil, Cumin Seeds, Whole Garam Masala and let it sputter.
Add the onions and the cook till golden brown.
Add tomatoes & Green Chilies.
Add the Ginger and Garlic Paste.
Cook till the raw smell of the Ginger and Garlic paste disappears.
Add the minced meat.
Cook for a few minutes.
Add the remaining spices and salt except for the Shan spice mix.

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Add the Cilantro leaves.
Add ½ a cup of Water.
Cook well for at least 15 minutes.
In the meantime defrost the spinach in the microwave for 3 minutes.
Add the warm spinach to the minced meat.
Mix well.
Add the Shan spice mix.
Cook for another 30 minutes or till all the water has dried up.
Turn the heat up to medium- high and swiftly cook the meat while mixing. continuously so it doesn’t burn.
Your dish is ready.

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Now let it cool down a bit.
Place 2tsp of the mixture at the edge of the egg wrap and roll it as per desired shape.
(Note: Avoid picking up any of the large pieces of the Garam masala (Cinnamon stick, Black Peppercorn, Cloves & Bay Leaves) while placing the meat and spinach mixture on the wrap.)
Use a a mixture of all-purpose flour and water to seal the wrap.

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Fry till golden brown.

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Serve with Mint or Tamarind Chutney.

Happy Snacking 🙂

Link to their website: http://www.lenexa.com/parks/festivals_spinach.html

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Spinach Vada Pakoras

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Ingredients:
1 cup Urad Dal (Soaked overnight)
½ an Onion
1 Carrot
½ cup Spinach
½ cup Cilantro
2 – 3 Green Chilies
¼ tsp Red Chili Powder
Salt to Taste
½ cup water

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Method:
In a food processor grind the Urad dal, adding very little water.
Less than ½ cup of water, it shouldn’t end up watery, we want a paste like consistency.
Add the chopped vegetables and mix in with the paste well.
Let it sit for a couple of hours.
Take 1 tbs of the mixture and add it to the hot oil to deep fry.

Eat hot with Mint or Coconut Chutney.

Serve as a side item.

Happy eating ☺

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Beef Kheema Puff Pastries – (Minced Meat Puff Pastry)

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Easy recipe for leftover meat from the Desi Mexican Tacos. https://desipalate.wordpress.com/2013/06/21/mexican-and-desi-flavored-tacos/
I used the Desi flavored meat from this recipe.

Ingredients:
1 sheet of Pepperidge Farm Puff Pastry
Leftover Meat or Veggies – (will post a vegetarian recipe soon).
1 Egg
Olive Oil Spray

Method:
Heat oven to 375°F.
Unfold the pasty sheet on a lightly floured surface.
Roll the pastry sheet into a 10×15 inch rectangle.
Cut the rectangle into 4 squares.
Place meat in the pastry sheet.
Beat the egg in a separate bowl.
Fold the pastry sheet into half and lightly brush the egg on the sides of the pastry sheet to close the puffs tightly.
Lightly glaze the top of the pastry with egg.

Spray the baking pan with Olive Oil.
Place the pastry on a baking tray and place in the oven.

Bake for 30 minutes or till the puff pastry turns golden brown.

Enjoy 🙂

Thanks to my friend Gazala for a great idea 🙂

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