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

 

Tandoori Spicy Paneer with Wilted Spinach

 

Ingredients:

½ a packet of paneer (small pieces)

½ an onion – diced

2 tomatoes – diced

Handful baby spinach

½ a cup of Peas and carrots (not necessary)

½ a cup milk (I used skim)

½ tbs spicy mustard

1 tbs ketchup

Pinch of cumin seeds

Pinch of fennel seeds

Pinch of mustard seeds

2-3 curry leaves

1 tsp red chili powder

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric powder

2 tsp tandoori masala

1 tsp mango powder (aamchur powder)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

Sprinkle of black pepper powder

1-2 tbs of oil

Method:

Heat oil in a wok

Add the cumin seeds, fennel seeds, mustard seeds and curry leaves

Let the seeds sputter

Add onions – fry for a few minutes till onions turn translucent

Add tomatoes – let the oil separate from the tomatoes

Add ketchup and mustard

Add ginger and garlic paste

Mix well

Add the paneer let it cook for a couple of minutes

Add milk and let it cook for a couple of minutes

Add the peas and carrots (if you have it)

Add the spices except mango powder (i.e. red chili powder, cumin powder, coriander powder, turmeric powder, tandoori masala powder).

Add baby spinach

Mix well

Add salt and pepper

Once the spinach looks wilted

Add the mango powder (the paneer may start crumbling but don’t worry it thickens the sauce and makes it tasty)

Cook for a very short time (like 3-5 minutes) on medium high

Mix very lightly

Serve hot with roti or bread 🙂

Curried Pepper Shrimp.

Omg, this recipe was beyond amazing. I totally loved it and I am not a big seafood person. Honestly my husband and I were just left wanting more. Enjoy! 🙂

Ingredients:
A pinch of mustard seeds
1 onion – chopped
1 green chili – diced
1 packet of shrimp – 24oz
2 tbs vinegar
2 tbs lemon juice
½ tbs of desiccated coconut
Salt as per taste
Oil to fry

To marinate the Shrimp:
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp curry powder
¼ tsp red chili powder
A dash of black pepper (close 1/8 tsp)
½ tsp ginger paste
½ tsp garlic paste

Method:
Mix the shrimp with the above ingredients and set aside for half an hour.
In a non-stick pan/wok add oil and mustard seeds.
Let the mustard seeds sputter.
Add the onions and fry till slightly browned.

Add the marinated shrimp and green chilies and mix well for 2 minutes.
Add ½ cup of water and salt and bring to a boil.
Add the vinegar and lemon juice and cook for another 2 minutes.
Add the desiccated coconut and cook till most of the water disappears.

Continue stirring occasionally as we are drying up the water almost completely.

Serve hot with brown rice or roti. I ate mine with Near East wild rice.