Thursday, March 26, 2015

Salsa & Cheese Sandwich

I was in a hurry to finish my kitchen work as fast as i could. With a  Semi-final match that too India vs Australia, my mind was not in the kitchen at all. Though the mind knows that Aussies are a better team than our Men in Blue, Magar Dil tho Pagal Hai, Dil Deewana Hai!!! I made a batch of Wholemeal Burger buns yesterday night so i could whip up a heavy breakfast, that could last long until the first half of the match. 
I picked up a bag of baby spinach from the market last week. This was the first time i m using them  and i wanted to use them raw in my sandwich. First i was planning for Baked sandwich like that of Varada's, but then didn't have that patience or time. So i just made a simple salsa, by putting some raw veggies and seasoned it with some lemon juice and pepper. It was a filling and content breakfast for us. I tried baking it for 10 minutes @ 180 and packed it for hubby, got some good comments on that too!!!
Though the match went in favor of the Aussies, i m happy with our Team performance throughout the World Cup and at the end of the day, it is the game that matters, Winning or Losing is part of it.  

Ingredients
2-3 tbsp Cream cheese (i used Philadelphia)
2 slices of Cheddar cheese (I used block cheddar)
handful of baby spinach
For the salsa
1 onion
1 green pepper
1 green chili
1 tomato
1/2 a cucumber
juice of 1/2 a lemon
1/4 tsp pepper
Salt to taste (be careful with the amount, as cheese too has salt)
Method
  • Chop all the veggies into bite-sized pieces. Mix them together in a bowl, add lemon juice, pepper, and salt. Toss well to combine.
For Assembling the Burger
  • Cut the burger buns into halves in the center. Apply Cream cheese on both the sides. Place 2-3 tsp full of salsa on to the bottom side of the bun.


  • Top it with 4-5 baby spinach leaves, place  a slice of cheddar and close the burger.
  • Toast it slightly for the cheese to melt, Sever warm, It usually doesn't need any condiment. If needed, serve it some Tomato ketchup.
  • I was way too excited with the India-Australia match, i burnt a side of the burger. Never mind it gave a nice crunch to the bun. Instead of toasting you can also warm the sandwich in the Microwave for a minute, it makes the Cheese a bit gooey and gives a taste texture and taste to the sandwich(Uptdated on 27th March 2015).

Wednesday, March 25, 2015

Wholemeal Burger Buns/Wholemeal Dinner Rolls

Today's recipe was again from my drafts. This recipe of Burger buns was made for the December Bake-a-thon. I was experimenting with my Gas oven that time, so i baked a lot to get used to my new oven. After getting a perfect Tutti Fruitti buns, i tried some Dinner rolls with the same recipe, but with wholemeal flour. 
Even-though wholemeal flour gives greater flavor and extra fiber but it is also associated with a coarser texture and can end up dry and crumbly. But these problems can easily be overcome by adding a little extra liquid. Or you can replace a part of it with white flour to achieve a balance between taste and texture. 
When used in bread baking, take care to show extra love by kneading it for some extra long time, that way you get not only softer and fluffy dinner rolls, but also some extra workout for your Bingooo wings and tone them better for the Summer!!!

Ingredients
2 cups Wholemeal Bread flour
2 tsp instant yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp butter/oil, softened
1/4 cup yogurt  plus a generous pinch of baking soda
1/2 cup warm milk + Extra 1/4 cup (since it is a wholemeal flour) 
2 tbsp milk for brushing the top of the buns
Method
  • Add baking soda to yogurt and keep aside. Take Bread flour, instant yeast, sugar and salt in a large bowl and whisk well to combine.
  • Add yogurt mixture this and mix well. Next add warm milk to this and start kneading the dough. When your halfway through, add butter and knead a soft pilable dough.
  • Take the dough on a flat kneading surface and knead for 8-10 minutes, to get a smooth dough. you won't be needing any extra flour here, if you feel the dough is sticky, just grease your hands with little flour or butter and knead.
  • Once kneaded, place the dough in an well-oiled bowl and let it rest in a warm place for about 90 minutes or until it has doubled well in size. Once doubled, transfer the dough to a flat kneading surface, punch it down and knead a couple of times. Divide the dough into 6 pieces each weighing 100 grams approximately. I have shaped them like mini buns so got around 8 buns.
  • Roll each into a ball by cupping into between palms and rolling it on a flat surface. Keep the rolled buns on a greased baking tray, I used big aluminium tray. Keep the rolled buns in a warm place to rise for another 60 minutes. I kept the tray inside my oven with the lights on.
  • Preheat the oven to 200 C for 15 minutes. Brush the top of the buns generously with milk.
  • Once ready, put the tray in the middle tray and bake @ 200C for 20-25 minutes or until golden brown on top.. Once done, Let it sit for a minute in the oven, take it out and brush the top again with some butter and let it sit in the tray for another 2 minutes, then remove it on to a wire rack.
  • Enjoy warm, the buns stay fresh for a day on the counter, then i cling-wrapped and stored in the refrigerator. While serving, just reheat it for 20 seconds in a microwave and serve.
Notes
  • I made these rolls again today with 2.5 cups of flour and increased the yogurt to 1/2 cup. I also sprinkled the top with white sesame seeds. I got 9 big buns rolls.

Tuesday, March 24, 2015

St.Lucia buns/Lussekatter/ Swedeish Saffron Buns

Last week of BM#50, i chose Bookmarked theme.  As a food blogger when you see recipes on other blogs or find an interesting recipe in a book or an online magazine, you tend to immediately bookmark it, thanks to Bookmarks icon on the browser, what would we to, without it, ahh!!! 
So, with that icon comes, the problem of ever growing list of bookmarked recipes, that are waiting to be tried and tested. So, whenever there is this theme in our regular BM, i try to take it  do some justice to that never ending list.

Ok, a little story about St.lucia's day. St Lucia was a young Christian girl who was martyred, killed for her faith, in 304AD. There are lot of stories that exist around this St.Lucia day. One among-st is she would secretly bring food to the persecuted Christians in Rome, who lived in hiding  under the city. She would wear candles on her head so she had both her hands free to carry things. December 13th was also the Winter Solstice, the shortest day of the year, in the old 'Julian' Calendar and a pagan festival of lights in Sweden was turned into St. Lucia's Day.
St. Lucia's Day is now celebrated by a girl dressing in a white dress with a red sash round her waist and a crown of candles on her head. The crown is made of Lingonberry branches which are evergreen and symbolise new life in winter. A popular food eaten at St. Lucia's day are 'Lussekatts', St Lucia's day buns flavored with saffron and dotted with raisins which are eaten for breakfast. Info Courtesy : Christmas in Sweden
These buns today were bookmarked for last year September Marathon of International Cuisine, and was in my drafts for a long time now, so here it is seeing the publish button.

Source Simplyrecipes
Ingredients
1 cup milk 
1/2 tsp saffron threads
1/3 cup granulated sugar
2 and 1/4 tsp instant yeast
4 Cups Bread flour (Original recipe used All Purpose flour)
1/2 tsp salt
1 heaped tsp of cardamom powder
1/4 cup unsalted butter
1/2 cup hung curd + 1 tsp lemon juice (Original recipe used sour cream)
Raisins for studding the buns
For Glaze
2 tbsp milk + 1 tbsp oil
Method
  • In a small saucepan, heat the milk, saffron, together until the milk is steamy. Remove from heat and stir to dissolve the sugar. To this hot but not boiling milk, add butter and let it sit until it is warm enough to touch or add yeast.
  • I made a mistake of adding saffron after adding butter, it stayed on top and didn't infuse well with the milk. So my buns didn't have that deep saffron orange-ish color. So, first add saffron threads and then add butter.
  • I used my food processor to knead my dough, you can also hand knead the dough. Take the  flour, yeast, salt, sugar, cardamom powder in to the processor bowl and pulse 2 or 3 times to mix well. Now slowly add the warm milk to the flour-mix and start kneading a soft dough. 
  • Add the hung curd and lemon juice to the dough mix and knead until you get a smooth and soft dough. The dough will be little soft, little sticky to touch, but will come easily off the bowl. If hand kneading knead the dough for around 7-8 minutes until u get a soft dough. If hand kneading start with 3.5 cups of flour and add the rest of the 1/2 cup flour slowly, while kneading to soft dough.
  • Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. Let it sit for 60-90 minutes, or until it is doubled in size. The dough can be refrigerated overnight also. 
  • Once doubled, punch down the dough, and knead a couple of times. Divide the dough, into 10 portions. I have tried to make 3 different shapes using the dough, you can either bake the usual 'S' shaped bread or try the other shapes too. Roll the ball out into a snake, about 14 inches long. Then Curl the ends in opposite directions, forming an "S" with spirals at each end.  Check the video here for shaping the buns
  • Place on a lined baking sheet and repeat with the rest of the dough. Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.
  • Preheat oven to 400°F/200C. Using a pastry brush, brush milk + oil mixover the tops and sides of the  buns. Place raisins in the centers of the "S" spirals. Place in the oven and cook for about 12-15 minutes, until the buns are golden brown.  Remove from oven and transfer it to a wire rack let cool for 5 minutes, before serving.
  • They taste delicious when served straight out of the oven, any remaining buns can be kept on the counter for a day, if storing more than a day, i would recommend refrigerating it. If cold, reheat them for 20 seconds in a Microwave and serve warm. 

Thursday, March 19, 2015

Dry Fruit Banana Smoothie

I usually pack dry fruits for my kiddo's snack box every day. Any nuts is ok for him , but dates, is a big No, No!! When i say dates, he will immediately make face like that 7D witch, uhh, yucky, mucky, mushy goo!!! Now, how i can tell him the goodness of that small wonder fruit. 
Something which is available in abundance here, which can be seen growing on the roadsides, during harvest season, it used to ripe and fall on the ground and people would easily reach for it, grab a few and go munching.
When i made this smoothie today, he happily slurped them without any complaints. He totally loved the chocolate and pistachio garnish on top and didn't mind when i told it has got his yucky, mucky, mushy goo, he smiled it tastes yummm with chocolate!! If you have one, who runs a mile hearing the name dates, try this, they will definitely love it!!!
Ingredients
1.5 Cups milk (i used fresh whole milk)
5  dates, seeds removed
5 Walnuts
5 almonds
5 pistachios
5 hazelnuts (use cashewnuts instead)
1 tbsp freshly shredded coconut
1 frozen banana, cut into chunks (can use over-ripen banana too)

For Garnish
1 square lindt dark chocolate, grated
shredded coconut
few pistachios, crushed
Method
  • Take all the Dry fruits and nuts mentioned in the list along with banana, coconut and half cup milk in a blender.Blend well until smooth
  • Once the fruits and nuts turn mushy,add the remaining milk and blend until smooth and frothy.
  • Pour in tall glasses, garnish with chocolate shavings, coconut shreds, and pistachios and serve immediately.
Notes

  • I have used chocolate only as garnish, if you prefer add  3 or 4 Hershey chocolate kisses while blending, 

Wednesday, March 18, 2015

Strawberry, Banana & Chocolate Smoothie

A month or two before, hubby bought few packs of fresh strawberries from the market. I couldn't use all of them together, so i hulled them and dumped in the freezer. While cleaning the freezer today, i got to see this packet at the back and immediately thought of this week's theme and made this smoothie for my breakfast today. Not only me, even my Kiddo's enjoyed this creamy smoothie and my elder one who doesn't like strawberries at all, enjoyed this smoothie totally. 
I have used Hershey chocolate buttons in the smoothie, you can use any chocolate and this smoothie can be made vegan too, instead of regular milk use soy/almond milk. Instead of regular banana, you can also use frozen banana, if you are like me who stores over-riped banana's  too in the freezer. 
Ingredients
10 nos strawberries (i used frozen)
1 ripen banana
1/4 cup Hershey's chocolate buttons
1.5 Cups Fresh Milk (i used whole milk)
Method
  • In a blender take strawberries, banana, and chocolate buttons together. Add 1/2 cup milk to this and blend well.
  • Once all the fruits are blended well. add rest of the milk and blend again until smooth and frothy.Serve immediately. 
  • If you have any remaining, which is quite not possible, pour it in an ice-lolly mould and freeze to enjoy a Popsicle later!!!
Sending this to Kids Delight - Beat the heat, happening @ +The Magic Saucepan, Event by +srivalli jetti's space.

Tuesday, March 17, 2015

Cantaloupe, Pineapple & Ginger Juice

We experienced a bad sand storm last week.  It was terribly hazy, for one full week, that too when my Workaholic hubby darling took one week off from his first wife (read loving job), weather played my Villain, i don't want to start on this now, coz i will go on and on and will certainly drift from the recipe!! Usually after the sandstorm we have something called rain, yes the moment cloud forms and start D in Drizzle, it evaporates, even before it reaches the ground. That shows the start of itssss summmer!!!! As we are not that fluffy Olaf, who has his own flurry, we usually do not welcome summer with that open hands.
But what to do, certain things are not in our control, like the remote our TV or our own smart phone, if you are like me who have 2 cute devils in the name of children at home.  So, the best we can do is to keep ourselves cool well hydrated. 
Cantaloupe is one fruit that is very favorite in our home next to banana. The moment my LO sees that greeny, mellow, mushy mushy melon, we have to cut  it open and serve him some. When he was a year and half he used to go behind yellow pumpkin thinking it is melon and pester his appa to give him to eat.
So, i always cantaloupe in my home during the season. With fresh cantaloupe and pineapple in hand, i tried to experiment with ginger added to this, and tada, we had this refreshing juice. The ginger added nice twist to the sweet and mildly tangy fruits. 
Ingredients
1/2 a Cantaloupe
4-5 rings of fresh pineapple
1/2 tsp shredded fresh ginger
2 tbsp of honey (optional)
1 tsp of chia seeds/basil seeds (optional)

Method
  • Chop the pineapple well, take it in a blender, blend well by adding 1/4 cup of water.  Pass the juice through a strainer to remove the fiber.
  • Scoop out the flesh from cantaloupe and chop it.Now take this strained pineapple juice along with chopped cantaloupe, ginger, honey and chia seeds.
  • Blend it again until smooth and frothy. Serve immediately.
  • If adding basil/subza seeds, soak them in 1 tbsp of water 10 minutes, let them swell up and then add it to the smoothie/juice.

Notes
  • Since both the fruits were refrigerated, the smoothie was cold enough to be had immediately. 
  • If needed you can add some ice cubes to the smoothie while serving.
  • if the fruits are sweet enough, you can avoid adding honey/any other sweetener.  Since i had chia seeds in hand, i have added them to have a protein boost. you can even add subza/basil seeds to the drink.
Sending this to Kids Delight - Beat the heat, happening @ +The Magic Saucepan, Event by +srivalli jetti's space.

Sunday, March 15, 2015

Mixed Lentils and Chia Seeds Powder - Rice Mix Powder

Rice mix powders are my go-to recipes while packing lunch boxes day to day. Mainly because, they can be prepared well ahead, has a good shelf life and can also be used in various other recipes like stir-fries to give your curry a nice taste-twist and also as a condiment for idly/dosa.  I have already posted a horsegram & walnut powder which i make often. This mixed lentil powder is an usual in my mom's place, i modified it a bit and added some chia seeds too to get some protein power into our diet. The below measurements give you 2 X200gms bottle of powder. They stay well in an air-tight container on the kitchen counter.
Ingredients 
1/4 Cup Chana Dal
2 tbsp tuvar dal
2 tbsp urad dal
1/4 cup coriander seeds
1/4 cup horsegram dal/kulith
1/4 cup white sesame seeds
10 nos red chilies (round variety)
1/4 cup chia seeds
1/4 cup groundnuts
Salt to taste
Method
  • Dry roast every ingredient, except chia seeds and salt, each separately. Spread the roasted ingredients in a flat plate, let it cool for 10 minutes.
  • Take the ingredients together in a mixer, add the chia seeds and salt, grind it to powder. Do not grind it continously, since it contains seeds that might ooze oil. So grind for a minute, stop, using a spoon/spatula, mix the contents, grind again.
  • Do not grind to a fine powder, fine coarse powder, gives a nice texture when mixed with rice.
  • This powder can be mixed with steaming hot rice, along with a tsp of ghee/gingely oil. 

  • The powder can also be used as a condiment along with idly/dosa/

Friday, March 13, 2015

Potato Latke - Eggless, Vegan & Gluten-Free

Potato pancakes/Potato Latke's are traditionally made during Hanukkah, a jewish festival. Even before potatoes were introduced, the same latke's were made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived. 
These pancakes are relatively easy to make and can be served with variety of condiments. Here i have served it with a simple garlic sauce. It can also be served with sour cream or  chunky apple sauce, whichever you prefer. At home, hubby preferred it with lots of sauce and felt otherwise the pancake is a bit bland, should increase the spice a bit up. But anyways as i was making it for my kids, i kept the spice a bit down, if making for adults, adjust the seasoning according to your preference

Source : Cook's Hideout
Ingredients
2 Large Potatos
2 Medium sized onions
2 cloves of garlic
1/4 Cup flour (i used  gram flour, all purpose flour can also be used)
1 tsp red chili powder
1/2 tsp freshly pounded pepper
Salt to taste

For the Cheese sauce
1/2 cup Cream Cheese (i used Philadelphia Cream Cheese)
1 green chili
1 clove of garlic
1 tbsp water

Method for the sauce
Take all the ingredients in mixer, blend together until smooth. Serve as a condiment.
Method 
For the Latke
  • Wash and peel the Potatoes.Take water in a wide vessel and using a box grater and grate the potatoes directly into the water. I used the wider holes of the grater. Grating the potatoes directly into water will prevent the discoloration. 
  • You can also grate the onions, but i used my food processor to finely chop the onions and garlic. 
  • Take a wide bowl, add the chopped onions and garlic into it. Now squeeze out as much as water possible from the potatoes and add it to the bowl.
  • It is important to squeeze out the as a watery mixture, will not help the potatoes to hold the shape. Drain the water in which the potatoes where grated and you will find potato starch resting at the bottom, add that starch too to the potato-onion mixture.
  • Mix well with your hands to get a homogeneous mixture. do not add water. Now heat a pan, for fryng. This can be shallow-fried or pan-fried. I preferred to Pan-fry.
  • Heat a pan/tava, make a  ball of the potato mixture and pat it directly onto the pan. drizzle some oil on the sides. Flip to other sides, after 2 minutes. Cook on both sides, until crisp and golden brown. Serve it hot with Cheese sauce.

Wednesday, March 11, 2015

Aloo Bonda - Potato Snack - Deep Fried Potato Snack

Another popular potato snack is definitely Aloo bonda. I must admit i have never made this at home. Tasted it many times in restaurants, dipped in coconut chutney they taste like heaven. Then why haven't you made it till now, you might ask? I wasn't sure that my kiddo's would like it, if they don't than it will me and my hubby hogging them unnecessarily. Since it is holidays now and all the boys are at home, they keep pestering me to make some snack, i feel i m really camping in my kitchen all through the day!!
So, i made these for our snack today, kuttu loved them totally, whereas my LO, ate only the topping and left the aloo as such!!!I didn't bother much, coz, he sometimes eats boiled potatoes for his breakfast, yeah, plain boiled potatoes, no salt! So, i wasn't worried much.Overall, it is a hit dish and my evening went well and they are still busy in their own world, without yelling, "amma i m hungry!, give something to eat!:)

Ingredients
For the batter
1 Cup Besah
2 tbsp rice flour
1/4 tsp red chili powder
2 pinches of turmeric powder
juice from half a lemon.
salt to taste
Oil for deep frying
For the bonda
2 Large potatoes
2 large onions, chopped
1/2 tsp red chili powder
1/2 tsp coriander powder
2 pinches of turmeric powder
2 sprigs of curry leaves
1 tsp shredded ginger
Salt to taste

Method
  • Wash,peel and boil potatoes until soft. Mash them well using a potato masher. Heat a pan, with a tsp of oil, splutter mustard seeds, add curry leaves, chopped onion and ginger. Saute until onions turn translucent. Since i was making it for my kids, i have avoided adding green chilies and chopped coriander. 
  • Add this sauted onions to the mashed potato, add turmeric,  red chili  powder, coriander powder and salt. Add lemon juice and mix well with you hands. Divide the potato mixture into balls. 
  • I divided into 18 ping-pong sized balls. Since i was making it for my kiddo's snack i wanted it to be in small size. You can even make it a bit more big, about a golf-ball size.
  • Lets us prepare the batter, take all the ingredients given under batter, add around 3/4th cup of water and make a batter of flowing consistency,it should be like dosa batter. Not too thick nor too thin.
  • Now heat a pan with oil for deep-frying. Dip each ball of potato into batter, shake a bit to remove the excess batter and slowly slide them into hot oil to fry.
  • Fry them well until golden brown on all sides and drain on paper towel. Serve them hot with mint chutney or Coconut chutney and see them vanish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

A Home for my own - #StartANewLife

Change is the only thing that is unchangeable, so true. Life sometimes throw such a googly at us, all our plans go down like a house of cards. When i came down to Chennai from Dubai for my first delivery,  my plan was to return after 3 months and enjoy the upbringing of my lil one with my dearest hubby. But then god had some other plans.
We were blessed with  a healthy baby boy in June 2006 and i happily left to dubai with my lil bundle in august, only to return back in February,2007 again. We made a hasty decision to settle back in Chennai, so i came down first and my hubby decided to return after 3 months.
But to our surprise, the company didn't want to let go off my hubby, so they gave him a promotion and a good pay to stay back. That is when we decided to buy a new house here in Chennai. That means i have to stay back in Chennai to look after the construction and rest of the formalities involved. After much discussion we mutually agreed on this and started the hunt for our very first home.  
We were lucky to get a flat in Moggapair in Chennai, considering the fact that getting a good flat and a builder inside the city is such a task now, thanks to housing.com, for pooling all these resources together and make it available at a single click. Though the route to the flat in the beginning was too rough and there were no proper roads, but we loved that cozy little corner with 3 balconies and that big hall. We finalized our deal and paid our initial amount. 
Now comes the ordeal of arranging the down payment. We were first promised by one one of our very close relatives that they would lend us that amount, but suddenly they stepped back.  Many of our relatives suggested to back down and cancel the flat and get back the initial payment. It was a very tense situation but with God's grace we spoke to the builders and they agreed for PDC for the down payment. 
The next ordeal was with the bank, they sanctioned only 75% of the original value.  So we had to shell out another 10% from our pocket. Uff, it was a tight rope walk, but again the time was good on our side and again we managed to pay 5% from our saving, then spoke to our builder's,  since there was a good will of our previous payment they gracefully accepted PDC again for the rest of the amount. 
It took nearly year for  us to get the keys of our house  and finally on 27th January  2008, we performed the house warming ceremony with so much joy and happiness and pride, that every single penny that went into this house is from our own hard-earned money. 
The challenges we face when we take up a job gives us only 2 options, to accept it and learn something new or just back down from the  new opportunity and stay stagnant wherever you are. 
We decided to accept those  hurdles and tension that came along our journey to buy a new home and with perseverance and determination we won that challenge. 
Life is not only about happiness and joy, it is also about challenges, hurdles, sorrow  and success. So, go on accept the challenge, you never know what surprise is waiting for you.


Tuesday, March 10, 2015

Aloo Tikki - Potato Snack - Potato & Peas Sliders

Potatoes in any form is always a hit at home. Aloo tikki or Potato patty is my kuttu's favorite. He suddenly developed a liking to the Mcaloo tikki served at McD. One day, he wanted to make it for his school lunch box and he asked whether i can create the same patty, the same taste at home. I said, i will try and made these and gave it along homemade white bread. It was such a big hit, and now i make it very often for his lunch box. When +Srivalli Jetti  announced pick one and make 3 dishes as a theme, one amongst them was potato dishes listed by Wiki. Aloo tikki was also one in that list, so i happily decided for this theme and made my tikki's again for last week's snack and served it along mint chutney and ketchup. As usual, it vanished even before i brought it to the dining table. 
Ingredients
1 Large Potato
1/4 Cup green peas (i used frozen)
1/4 tsp red chili powder
2 pinches of garam masala powder
2 pinches of amchur powder
1 tbsp corn flour
2 -3 tbsp bread crumbs
1 tbsp fresh coriander leaves, chopped (i didn't use it)
Salt to taste
Method
  • Wash, peel and boil the potatoes until soft. I used my Microwave's autocook menu to cook the potatoes. Since, i was using frozen peas, i just added it to the potato to cook along.
  • Once done, drain the excess water, let it cool and mash it well. To the mashed peas and potatoes mix, add red chili powder, garam masala, amchur powder, corn flour and salt. Mix well and form a ball of dough.
  • Divide the dough into 5 golf-sized balls. Press each ball in your palm and pat to form a round patty. i rolled it on the sides to form proper edges. Roll each patty in bread crumbs and coat well.
  • Heat a flat pan to toast the patties, I used my cast iron pan to cook the patties. Place 2 or 3 patties at a time, drizzle some oil on top, cook both sides until crisp and brown. 
  • Serve it hot with some mint chutney and ketchup.
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