Bean Cutlets

Since I slept for almost 13 hours on my flight yesterday I was awake most of the night and decided I best make something nice for my lunch today. So here it is

a healthy and protein rich cutlet made with red kidney beans (rajma) that I use as a filling in sandwich. Try this for a healthier version to the regular all potato / bread cutlets, this one does not compromise on taste and it is quick and simple too.

Ingredients

1 cup red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional)

4 small potatoes

2 cups mixed vegetables ( I used a mixture of beans, carrots and peas)

4 slices of bread (powdered in a spice grinder to a coarse mixture)

1/4 cup semolina

1/2 tsp red chilli powder (optional) (or according to taste)

1/2 tsp garam masala

salt according to taste

1 tbsp oil

1 tsp cumin seeds

Grind together

4 green chillies

handful of cilantro (coriander leaves) cut fine

1 inch piece ginger

Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside.

When the potatoes are cool, peel potatoes, mash them and keep aside.

Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste.

In a heavy bottomed pan heat oil and add cumin seeds to it. When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft.

Add mashed potatoes to the cooked vegetables and mix well.

Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.

Add bread crumbs and semolina to this mixture and mix well.

Cool slightly and form lemon sized balls and flatten it slightly.

Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turnover and fry the other side similarly.

Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer.

Frozen Watermelon Daiquiri

I love watermelons - last week I got a big one from Tesco - but unfortunately it was not as nice and sweet as I wanted it to be. I happen to find a half a bottle of rum in the kitchen cupboard and thought I best use that and the watermelon to make this cocktail - loved it especially as it was mid week - hmm non non mon

 

Ingredients

• 2 cups of watermelon, roughly chopped and seeds removed
• 100ml white rum
• juice of half a lime
• 4 tbsp caster sugar
• ice (enough to fill your blender) 

1. Daiquiri: Place the watermelon, rum, lime juice, caster sugar and enough rice to fill the blender to the top. Blend the ingredients until smooth.
2. To Serve: Serve the daiquiris in tall glasses garnished with a wedge of watermelon and a sprig of mint.

 

Goan Vindaloo

One of my favourite potato recipe!!

Ingredients

1 kg. diced potatoes

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds

2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine

4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the potatoes in this vindaloo sauce for in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft.  Remove and set aside.

Now fry the marinated potatoes for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the potatoes are tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 

Garnish with fresh coriander leaves and serve with steamed Basmati rice. 

Chocolate cake, flavoured with Tia Maria coffee liqueur

A bottle of Tia- Maria has been lying about in my cupboard for a while and this weekend I decided to use it - I had come across this recipe while shopping at Waitrose on Saturday and made this delicious Tia-Maria flavoured chocolate cake ! And I have to say it was absolutely delicious - the recipe said serves 10 but I thought it was enough only for 2 ( very greedy - I have eaten more than half in just 1 day - out of 10 slices only 4 is left :-)

A very special chocolate cake, flavoured with Tia Maria coffee liqueur. Serve with tea or coffee or as a dessert. Pure bliss !

Ingredients

The icing:
200g  chocolate
675g icing sugar
25g butter, melted
5tbsp milk

The ganache:
3tbsp Tia Maria
25g caster sugar
250ml double cream
2 medium egg yolks
225g  Plain Continentan Chocolate

The sponge:
175g Plain Continental Chocolate
6tbsp Tia Maria
6 medium eggs, separated and 2 medium egg yolks
175g Olivio spread
175g caster sugar
75g Self Raising Flour, sifted
75g ground almonds

Method

1. Grease and line a 23cm deep, loose-bottomed cake tin with greaseproof paper.
2. Melt the chocolate with the Tia Maria in a bowl over a saucepan of simmering water.
3. Cream the Olivio with the sugar until light and fluffy, then gradually beat in the egg yolks. Cool the melted chocolate slightly and beat into the egg mixture.
4. Fold in the flour and almonds. Whisk the egg whites and fold into the sponge mixture with a metal spoon.
5. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180°C, gas mark 4, for 40-45 minutes. (To make sure the cake is cooked insert a small knife or metal skewer into the centre of the cake - if it comes out clean it is cooked). Leave the cake to cool before removing from the tin.
6. To make the ganache, melt the chocolate with half of the cream in a small bowl over a saucepan of simmering water. Whisk together the egg yolks and sugar and add to the chocolate mixture. Add the remaining cream, and allow to cool.
7. Cut the cake carefully into 3 even horizontal slices. Brush one side of each slice with 1tbsp Tia Maria and spread with the ganache. Layer together.
8. To make the white icing, mix together all the ingredients, except the chocolate, until smooth and spreadable, adding a little more milk if it is too thick. Spread over the top and sides of the cake, making sure it is completely covered.
9. Coarsely grate the chocolate and place in the freezer for a few minutes to firm up. Coat the cake with the grated chocolate.

Potato Rosti

POTATOES - I love them and am sure most of you do as well -  This recipe is from a Italian friend of mine - I have tried it a lot if times as was only satisfied with it yesterday. So i guess now I safely say I have mastered it. There are many ways to rosti a potato – purists would have you boil them first and leave to rest overnight before peeling and grating; others would urge you to add egg or flour to bind the mixture.

 

Ingredients

• starchy potatoes – 1 kg
• butter – 100g
• s & p
• sauted onions and chopped corriander

Coarsely grate the potatoes and place in the centre of a (preferably clean) tea towel.

Bring together the corners of the tea towel and twist as tightly as you can to remove all the water possible. Repeat this squeezing with a second dry tea towel.

Place in a bowl and season well with salt and pepper.
(At this stage you could add grated onion and/or fresh herbs)
Now to the most important decision – whether to make one big fat rosti, or several smaller, thinner ones.
Melt some of the butter in a large heavy frying pan and once the buttery foam has subsided spoon in the potato to form several cakes – use those fancy metal rings if you are feeling chefy. Compact each rosti with the back of a spatula.
Cook on a lowish heat for 7-10 minutes or until the underside is golden brown and crispy. Flip over (add more butter if necessary) and repeat for a further 7-10 minutes.
Serve with what ever takes your fancy.
If making one big fat rosti use a 9 inch diameter pan and cook for a bit longer.
I had mine with a spicy tomato chutney and a green spinach salad !!

Ayush Kejriwal

Polish beetroot soup

You will either love this or hate it - mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But I love its earthy charm and distinctive flavour. It makes wonderful soup, and this one is Polish in origin and especially good. Although the soup is a dazzling colour, you won't want your hands to match it, so it's best to wear gloves while you're handling it

450g beetroot
15g butter
110g chopped onions
Salt and freshly ground pepper
1 litre chicken or vegetable stock (or 850ml stock and 150ml creamy milk) Chive cream

Chive cream
4-6 tbsp sour cream or crème fraîche
1-2 tbsp finely chopped chives

Method

1. Wash the beetroot carefully under the cold tap. Don't scrub, simply rub off any earth with your fingers. Don't damage the skin or cut the ends or it will bleed its colour during cooking. Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered, for anything from 20 minutes to 2 hours depending on their size and age. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot.
2. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion. Season well, stir, then cover with a 'lid' made from baking parchment, putting the paper right on top of the onions. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil.
3. Add the beetroot to the onions with the stock. Season, then purée. Reheat, adding more stock or milk if you like, and adjust the seasoning.
4. Serve garnished with swirls of sour cream and chopped chives.

Egg Curry

I love eggs!!  This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)

 

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer/ or sauted peppers

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas/ sauted peppers and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.