Monday, 13 April 2015

GREEN PEAS CUTLET

GREEN PEAS CUTLET


My mother-in-law was a great cook, some of her dishes were awesome. She was totally vegetarian and was not using even onion or garlic in her kitchen. Many of her recipes are still made in my kitchen. Now I am adding onion and garlic to her dishes. This green peas cutlet recipe is my mother-in-law's recipe.

When I got married I was working at Safdarjung Airport in New Delhi, India. In the morning when I was getting ready to go to office, may mother-in-law was cooking and packing my lunch.


In my office, we were three girls working in the same department and we used to eat lunch together. During lunch time both my colleagues used to eat my lunch because it was so delicious and I had to eat their lunch. Many times before lunch, they would enquire, “what is there in the lunch box today?!”


Back to this recipe, this green peas cutlet is one of my favorite dishes and whenever I make in some parties and for some guests, it has become very popular, some of my friends are always asking me when am I making it again.


I have experienced several times that when I fry these cutlets, people tell me that they can smell fish. I do not know what is the connection between these cutlets and fish. I am totally vegetarian and I have never tasted any type of meat in my life. May be a fish eater can help me here to verify this theory. That when I combine green peas with garlic, onion, ginger and fold in chick peas flour and fry, why do they smell of fish frying?!!
I have used frozen peas for these cutlets because it is easily available here all year round.

RECIPE
  • 250 grams fresh/frozen green peas
  • 150 grams chick peas flour ( besan)
  • 200 grams onion (one big)
  • 8-9 garlic cloves
  • small piece of ginger
  • 5-7 green chillies (optional)
  • Salt to taste
  • 1 teaspoon red chilli powder
  • oil for frying.

METHOD

  • Rinse the peas in cold water or thaw them, put it in the food processor with chopped onion, ginger, garlic and green chilli.
  • Pulse for few minutes to make the thick paste. Take it out in a bowl - add salt, chilli powder and fold with chick peas flour. Batter should be quite thick.
  • Heat the oil on a medium flame.
  • Apply some oil on you palms and make small balls with the paste.
  • When the oil is hot fry the balls on the medium flame till brown from outside. Fry them all in 2-3 rounds.
  • Dry on a paper towel. Leave it to cool little bit.
  • When still warm press individually with paper towel between your palms and give the flat shape of a cutlet.
  • Then fry again, till very crispy and brown. Serve them hot with any chutney of taste.

Around 20 cutlets can be made depending on the size you choose. Can be served to 4-5 people in the evening tea time with any sauce or chutney to taste

I am sending this post as my blog entry for Meatless Monday event, and for Hearth and Soul blog,hop, and for Tasty Tuesday C.Kids, and for tweak it tuesday, and with Saturday spark link party,and for Tickle my Tastebuds Tuesday, and for Lets cook for easter by simple food, and with full plate Thrusday and with Funtastic Friday Party, and with What'd you do this weekend and with Family Bakes and makes.




















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Sunday, 5 April 2015

INSTANT LIME PICKLE (WITHOUT OIL)

INSTANT SWEET LIME PICKLE
(without oil)

In olden days, it was the tradition in Indian homes that 3-4 types of pickles were always available in the kitchen for family, friends and guests. In those days ready-made pickles were not available in the market, so housewives were making and keeping different types of pickles at home.

 Indian pickling is different to the way they pickle in the west. Instead of using only salt and vinegar, in indian pickles several spices and oil is also used. Some amount of latent heat is also used to slow cook whatever is being pickled.


This is the recipe of my mother-in-law, in her kitchen this lime pickle was always available. Now I make sure that it is available in my kitchen too. The reason behind is not only that it tastes good but this is a home remedy for stomach disturbance and for nausea. Traditionally in Indian homes, home remedies are used for simple problems we experience in our daily life, before we go and see the doctor.


The best part of this recipe is that neither oil is required in this pickle nor any preservative. Salt and sugar serves the purpose of preservative in pickles in our traditional kitchens.


                  ( This is six months old, which is more drier and more darker)


When my mother-in-law was making this pickle, she was keeping it in the sun light for 10-15 days to get it cooked. She used to remove the lid of the jar and was covering the mouth of the jar with a piece of muslin cloth around the neck, to allow the lemons to breathe in the jar and for easy penetration of sun light.These days, women are working, they don’t have time and we are living in an instant era, so now I am cooking the same pickle on gas stove, and it has no difference in taste or longevity.

It can last on the shelf for 12 months or more, if it is more than 6 months old the colour will change to a little bit darker but the taste will not change.

RECIPE

INGREDIENTS

  • l kg lemon or lime
  • 400 grams sugar
  • Salt to taste/50 grams (This much is required for preserving the pickle)
  • 50 grams red chilli powder (optional)
    or Paprika for colour only
  • 15 grams carom seeds (ajwain)
  • 25 grams garam masala
  • You also need a sterilized glass jar for storing the pickle.

Note-If you like less spicy, reduce red chilli powder to 30 grams and garam masala to 10 grams.

METHOD

  • Wash and chop the lemons in very small cube shaped pieces, remove the seeds.
  • Add salt and pepper and leave it overnight.
  • Next morning on a slow fire, cook lemons in an stainless steel pot for 10-15 minutes with lid covered so that lemons are tender and cook properly.
  • When lemons are tender, add sugar, carom seeds and garam masala and cook on slow fire for 30 more minutes or till the sugar syrup is thick enough with nice glaze around the lemons.
  • Leave it to cool. When cold fill in a sterilize jar, it is ready to serve.


Friday, 27 March 2015

CHHOLE BHATURE


(CHICKPEAS CURRY WITH FRIED, PUFFY NAAN)


This is a popular punjabi dish which is famous throughout India because of its awesome taste. The combination of chick peas curry with these fried, puffed bhatura has no match. The curry and bhatura together with some salad is a full lunch or supper meal.


In Delhi and punjab there are many roadside restaurants specialised in selling only chhole bhature. People come from distant places to eat at these restaurants, those who are famous for their quality and good service. These restaurants are always full of people.




I remember when I was in Botswana, once in the Hindu temple we offered these chhole bhature to the big gathering of around 150 people. At that time my family was sponsoring that night's dinner, all my friend helped me in cooking.


In the temple kitchen, all facilities are there to cook meals for big gatherings. For making chhole bhature,we had prepared the dough in a big machine, then 2-3 ladies were making the balls, 6-7 ladies were rolling the bhatures. In two big woks, on commercial gas cooker two ladies were frying and men were helping us in serving the bhature to the guest outside in a big open air yard, where tables were set for the people to serve the food. They came out nice and everybody enjoyed the meal.

RECIPE

INGREDIENTS

FOR CHHOLE (CHICKPEAS)
  • ½ kg dry chick peas
  • one big onion (200 grams)
  • one big tomato (200 grams)
  • big piece of ginger
  • 2 tbs tomato puree
  • salt and chilli powder to taste
  • 1 tbs coriander powder
  • 1tbs mango powder
  • 1 tsp cumin seeds
  • 2 black cardamom
  • 2 tbs oil
    FOR BHATURE
  • ½ kg all purpose flour
  • 2 tsp baking powder
  • ½ cup plain yoghurt
  • 1tbs oil
  • oil for frying.
    METHOD
For chhole (chickpeas )
  • Wash and soak chickpeas overnight in water, they will increase the size in the morning.
  • Boil chickpeas with salt in a pressure cooker for 10-12 minutes after the whistle.
  • Finally chop onion, ginger and tomato.
  • Heat oil in a fry pan, add cumin seeds, leave for few seconds to change the colour.
  • Add ginger and onion and roast till light brown, add tomatoes and other dry spices, when tomatoes are done add tomato puree and half cup of water, mix well.
  • Add this mixture in chickpeas and boil again for 5-7 minutes.

FOR BHATURE

  • Mix baking powder and yoghurt in the flour and make hard dough with little water, leave it to ferment for 7-8 hours.
  • Once fermented divide the dough in 20 parts and make small balls and flatten them on your palms.
  • Heat oil in a wok on high flame.
  • Roll in a round shape of desired size and fry them when the oil is really hot, till light brown in colour.
  • Serve with chhole and some salad of your choice.