Potato cutlets

Ingredients :

Potatoes – 2

Coriander powder – 1/2 tsp

Red chilli powder -

Cumin seed powder

Chaat masala

Garam masala

Cashew nuts

Maida/All purpose flour

Cornflour/Maida

Bread crumbs

Salt

Coriander leaves

Oil

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BANANA BREAD IN RICE COOKER

Ingredients :

1 1/2 cup enriched white flour

3/4 cups white sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas ( 2-3 large bananas )

1/3 cups softened butter

1/4 cups milk

1 egg

1/2 tsp vanilla extract

cooking oil

Method :

In a large mixing bowl combine the flour,sugar,baking powder,baking soda and salt.Whisk until ingredients are well mixed.

Add bananas,butter,milk,vanilla extract and egg.Mix until the mixture has a uniform,thick,creamy consistency.

Stir in chopped nuts and dry fruits.

Coat the inside of the rice cooker pot with butter.

Pour the batter evenly in the pot and start the cooker.

It may not be done in one cycle so let it cook for 2 or more cycles as necessary.Check if its done with a kitchen knife.

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FROZEN BANANA BITES

Things you’ll need :

2 large bananas

1/4 to 1/3 cup chocolate chips

1/4 to 1/3 peanut butter

coconut flakes

Method :

  • Cut out the banana into good sized chunks
  • Heat the peanut butter and chocolate in the microwave in high for a minute. (keep an eye on the chocolate as it can get burnt real fast)
  • Stir until smooth
  • Dip the banana in the mixture and lay them out on a wax paper/parchment covered tray
  • Once all of them are dipped and laid,use a spoon to pour the rest of the mixture on to the banana pieces
  • Sprinkle some coconut flakes on to the pieces
  • Place the tray in the freezer for about an hour and let it harden
  • Enjoy the yummy goodness:)
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CARAMEL CUSTARD USING RICE COOKER

Cooking time – 45 mts

Serves 4-6

Ingredients :

Milk – 400 ml

Eggs – 3

Sugar – 5 tablespoons

Vanilla essence – 1/2 teaspoon

Sugar for the caramel – 3 tablespoons

Method :

Take 3 tablespoons of sugar in a pudding pan (4 cup capacity).

Sprinkle 2 teaspoons of water on it.

Heat the sugar in low flame until it melts and turns  a golden brown color.

Remove from fire.

In another bowl, beat the eggs lightly and add milk, essence and sugar to this.

Mix well until all the sugar dissolves.

Strain this mixture into the pudding pan.

Place the cooking plate in the cooking pan and pour 800ml water in it.

Now place the pudding pan in the cooker after covering it with a lid.

Cover the cooker and switch it on.

Press the switch to cooking and wait for 20 mts.

After 20 mts manually push the switch to the keep warm position and let the custard cook for another 25 mts.

Switch off and remove the pan from the cooker and allow it to cool.

Once cool chill it in the refrigerator.

Turn it on to a plate and serve:)

Note :

It is important to manually push the switch to the keep warm position after 20 mts or when the water begins to boil(whichever is first) failing which the custard may curdle.

 

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POTATO CUTLETS

Ingredients : ( For a portion of 8 cutlets )

Potato – 2 nos

Coriander powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Cumin seed powder – 1/4 tsp

Chaat masala – 1/4 tsp

Garam masala – 1/4 tsp

Cashew nuts(broken) – 1 tsp

Maida / All purpose flour 1 tblspn

Cornflour / Maida – 1 tblspn

Bread crumbs  – 1/2 cup

Salt – to taste

Coriander leaves – few

Oil – for deep frying

Method :

Boil the potatoes in a pressure cooker,so they get soft.

Peel the skin after passing them through cold water.

Mash it well with your hands.Add all the powders and salt.Mix well.

Add raw cashews to the mixture.

Add finely chopped coriander leaves to the mixture.

Add maida to this and mix well.

In another bowl, mix cornflour and water to make a thin paste.

Take portions of the potato mixture and flatten them out into discs.(you can also use a cookie cutter for different shapes)

Dip each portion into the cornflour paste,making sure both the sides are covered with the paste.

Spread the bread crumbs in a plate.Touch each side of the cornflour dipped cutlet so its covered with the bread crumbs.

Repeat the above two steps for all the cutlets.

Once done, cover the cutlets with cling wrap and allow them to cool in the refrigerator for an hour.

Heat oil in a kadai, when it’s hot, gently put in the cutlets one by one and fry until it is golden brown.

Drain on a kitchen towel and plate the yummy cutlets.

They are now yours to devour:)

Tips :

Grease the pan in which you are making the potato mixture.

Grease the cookie cutter you are using to cut.

It can be stored in the fridge for a longer time as well.

Breadcrumbs can be made at home by roasting the bread in a tawa without oil and powdering it in a mixie.

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PEPPER CHICKEN GRAVY

Prep time – 10 mts

Cooking time - 20 mts

Seves – 4

Ingredients :

Chicken – 1/2 kg

Oil – 2 tblspn

Sauf – 1 tsp

Curry leaves – 8-10

Green chillies – 4

Garlic – 4 cloves

ginger – a wee slice

Pepper – 4 tsp

Onions – 500 gms

Salt – as needed

Water – 4 cups

Method :

Clean and dice the chicken into small pieces.

Make a paste with the ginger,garlic and green chillies and keep aside.

Grind the pepper and keep aside.

Slice the onions. Continue reading

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Microwave eggless chocolate cake

Prep time – 5 mts

Baking time – 4-5mts

Serves – 4

Ingredients:

Maida/All purpose flour – 1/2 cup (60 gms)

Sugar – 1/2 cup (60 gms)

Cocoa powder – 3 tblspn

Curd – 2 tblspn

Baking soda – 1/4 tsp

Water – 1/3 cup (80 ml)

Oil – 1/4 cup (60ml)

For icing :

Chocolate – 50 gms

Butter – 1 tsp

Milk – 2 tblspn

Method :

Curd + baking soda is mixed well in a bowl

Maida + cocoa powder is mixed well in a another bowl

Water is heated for 1 minute in a microwave safe bowl.

Add oil and sugar to the water after takiing it out and mix well till the sugar dissolves

Add in the curd mixture and mix well.

Add the flour and cocoa mixture and mix well.

Butter the sides and bottom of a microwave safe bowl.Pour the mixture in this bowl and microwave for 5 mts.(keep a close eye on it,it may be done in 4 mts too)

Remove it from the oven and allow it to cool completely.

For icing :

Microwave chocolate and butter for 30 secs.Add milk and mix well for the right consistency.(use double the amount to cover even the sides of the cake)

After the cake has completely cooled,invert it over a plate.Pour the icing over the cake and spread evenly.[invert the cake only if has cooled off completely,or else it'll break]

 

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