Cheesy potato Cutlets

Potato and cheese cutlets with dried herbs , salt and pepper are so easy to make and tastes delicious. Crispy on the outside, super soft from inside and they melt in your mouth. You can make them ahead and freeze them too. These are shallow fried in butter and oil and yet they are so light, delicious and flavorful. Best served with ketchup as a snack or stuff it in burger / pita bread.

 

 

 

 

 

Ingredients

• 2 Large potatoes boiled and mashed
• 1/3 Cup grated cheese (I used amul processed cheese)
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon red chilli flakes
• 1/2 Teaspoon mixed dried herbs ( thyme, oregano, rosemary)
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon rice flour
• 2 Tablespoons corn flour / corn starch
• Salt to taste
• 1 Tablespoon salted butter
• 1 Tablespoon vegetable oil

Directions

1. Boil potatoes in a large pot with plenty of water and a big pinch of salt. Boil until they are soft and you should be able to mash them to smooth paste. I pressure cooked them on low flame for 5 whistles.
 2. In a large mixing bowl, add mashed potatoes, cheese, dried herbs, rice flour, corn flour, salt and pepper and using a spoon gently mix everything together

3. Wet your hands with little water and make cutlets out of this potato mixture and set aside. At this stage, you can freeze them for later use

To freeze : You need parchment paper. Spread parchment paper. Sprinkle some rice flour or corn starch. Then place 4 cutlets on the parchment paper and sprinkle more corn starch over the top of the cutlets. Seal the parchment paper and wrap it with foil and freeze. You can warp them individually too. Do not place them directly on aluminium foil as they tend to stick to the foil when you thaw them.

4. In a large skillet / frying pan heat butter and oil. When the butter melts, keep the flame to medium and place 2 or 3 cutlets in the pan. Do not overcrowd the pan with more cutlets. I placed more cutlets and they tend to stick to each other. I would recommend using a bigger pan and leave space between them.

5. Shallow fry them until they are crispy and golden

6. Flip sides and fry on the other side too
7. Remove from the pan and drain them on paper towel
8. Serve hot with ketchup or your favourite dip

Peanut Butter Banana Toast with caramelized banana fudge filling

Caramelized banana fudge , crunchy peanut butter, slices of banana stuffed inside a toasty bread and then pan fried to crispy and golden. Drizzled with honey and sprinkled with toasted coconut. Nutty, hearty, sweet and salty. Super easy to make and perfect for breakfast or afterschool snack.

 

 

 

 

 

Ingredients

Caramelized Banana Fudge

• 2 Ripe bananas mashed
• 1 Tablespoon clarified butter / ghee
• 2 Tablespoons granulated white sugar
• 1/2 Teaspoon ground cinnamon
• a pinch of cardamom powder
• a pinch of salt

For the sandwich

• 4 slices of white sandwich bread
• 1 Tablespoon unsalted butter
• 1 ripe banana sliced
• 3 Tablespoons peanut butter
• caramelized banana fudge
• 1 Tablespoon honey
• 1 Teaspoon toasted coconut

Directions

1. In a pan heat ghee. When the ghee melts, add sugar and keep the flame high. Let the sugar melt in ghee and then it will slowly start changing color to dark brown
2. Add mashed banana and give it a nice stir. Keep stirring for a minute until the mixture is well blended and it turns nice brown
3. Switch off the flame and stir in cardamom powder, ground cinnamon and salt. Cool completely

Assemble the sandwich

1. Spread peanut butter on one slice of the bread and spread generous portion of caramelized banana fudge on the other slice

 

 

 

2. Arrange sliced banana over the peanut butter bread slices and close it with the other bread

3. Apply butter on both sides of the sandwich

 

4. Heat a pan. When the pan is super hot, place the sandwich on the pan and press it gently with a potato masher and cook it until the sandwich is crunchy and golden

5. Flip side and cook the other side as well
6. Sprinkle toasted coconut and  drizzle honey over the sandwich and serve once



 

Pan roasted potatoes

Easy peasy recipe for pan roasted crispy potatoes. Potatoes pan roasted with butter, dried herbs, chilli flakes until crispy and golden. Very easy to make and delicious side.

 

Ingredients

• 2 Large potatoes cut into small cubes
• 2 Tablespoons salted butter
• 2 Garlic cloves chopped finely
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon dried thyme
• 1/2 Teaspoon dried rosemary
• 1/2 Teaspoon dried Oregano
• 1 Teaspoon red chilli flakes
• a pinch of turmeric powder
• a pinch of kashmiri red chilli powder
• 1 Tablespoon cilantro leaves for garnish

Directions

1. In a large mixing bowl, add potato cubes, dried herbs, red chilli flakes, turmeric powder, Kashmiri red chilli powder and toss to coat the potatoes evenly
2. In a large heavy bottomed frying pan over medium heat, add butter. When the butter melts , reduce the flame to low and add cumin seeds and garlic. Fry until garlic turns light golden

3. Immediately add the potatoes and give it a nice stir. Season with salt
4.Let the potatoes cook /fry on lowest heat setting for 15 minutes or until there is a nice crust on the potatoes and they are crisped up. Stir intermittently to avoid burning

5. Add chopped cilantro leaves and garnish. Serve hot

Eggplant Caponata Crostini

Caponata is a classic Sicilian eggplant dish served usually with grilled crostini as an antipasto (Appetizer). Caponata is slightly sweet, savory, spicy, bursting with flavors from fresh herbs and garlic. Recipe inspired by Mario Batali.

 

 

 

 

 

Recipe Source : http://www.foodnetwork.com/recipes/mario-batali/eggplant-caponata-recipe.html

Yield : 4 Servings

Ingredients

• 1/4 Cup EVOO
• 1 Medium onion diced
• 1 Tablespoon pine nuts
• 1/2 Tablespoon red chilli flakes plus extra for garnish
• 1 Medium eggplant cut into 1/2 inch Cubes ( about 2 Cups)
• 1 Tablespoon granulated white sugar
• 1/2 Teaspoon ground cinnamon
• 1/2 Tablespoon unsweetened cocoa powder
• 3 Tablespoons homemade tomato sauce (recipe follows)
• 1/4 Teaspoon dried thyme or 1 Teaspoon fresh thyme
• 2 Tablespoon balsamic vinegar
• 2 sprigs of mint julienned
• Salt and freshly ground black pepper to taste

To Serve

• 1 Baguette sliced into 3/4 inch rounds
• 1 Garlic clove
• 1 Teaspoon salted butter

For the tomato sauce

• 2 Tablespoon EVOO
• 2 garlic cloved crushed
• 1 medium onion chopped finely
• 1/2 Tablespoon dried thyme or 1 Tablespoon fresh thyme
• 3 Tablespoon grated carrot
• 3 large tomatoes chopped finely
• Salt to taste

Directions

Make Tomato Sauce

1. In a sauce pan, heat EVOO over medium heat. when the oil is hot, add onions and garlic and fry until light golden brown
2. add grated carrot and thyme and cook until the carrot is soft
3. Add tomatoes and season with salt
4. Simmer for 20 minutes stirring intermittently and cook until the sauce is thick and oil separates from the mixture
5. Cool the sauce completely and refrigerate. We will need 3 tablespoons of this prepared sauce. you can store the remaining sauce in refrigerator for upto one week

For the Garlic Crostini

1. Crush the garlic clove and gently rub the clove on the baguette slices on both sides
2. Apply butter on the both side of the baguette and grill until crispy.

For the Caponata

1. In a large sauté pan, heat EVOO. When the oil is hot, add onions and fry until onions are soft
2. Add pine nuts, red chilli flakes and give it a nice stir
3. Add diced eggplant, sprinkle 1/4 teaspoon salt and fry the eggplant until the color changes ( about 1 minute)
4. Then add cocoa powder, sugar, ground cinnamon and  give it a nice stir
5. Cook the eggplants for 5 minutes
6. Then add homemade tomato sauce, balsamic vinegar and thyme
7. Cook the mixture on medium flame for 8 to 10 minutes until the eggplants are cooked through, soft.
8. Garnish with julienned mint leaves and a pinch of red chilli flakes
9. Serve eggplant caponata spooned over the grilled garlic crostini.
 

Caramel Cake with Vanilla Glaze

A light and fluffy caramel cake with vanilla Glaze is easy to bake and has a strong caramel flavor.  Not overly sweet, not overly dense and perfect for tea time

 

 

 

Ingredients

For the Caramel Syrup

• 1 Cup Granulated White Sugar
• 1/2 Cup water
• 1/4 Teaspoon salt 

For the Cake 

• 2 Cups of All purpose flour
• 1 and 1/2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1 Teaspoon cinnamon powder
• 1/4 Teaspoon salt
• 2/3 Cups of unsalted butter at room temperature
• 1 and 1/4 Cups of Granulated white sugar
• 2 Large Eggs at room temperature
• 1 Teaspoon vanilla extract
• 1/3 Cup of Caramel Syrup
• 1 Cup of milk at room temperature

For the glaze

• 1/2 Cup confectioners Sugar/ Icing Sugar
• 1 Tablespoon Milk at room temperature
• 1/2 Teaspoon Vanilla extract

Directions 

1. Make Caramel Syrup : In a heavy bottomed pan, add 1 cup of granulated white sugar and keep the flame on high settings. Let the sugar melt. Stir in between to avoid burning
2. Once the sugar is melted, the syrup will slowly change color and it will start bubbling
3. Once the syrup reaches dark brown color, switch off the flame. Take the pan off the heat. Take a step back and carefully stretch your hands and pour about 1/4 cup water in the syrup pan. The syrup will splatter. Continue to add water in 2 or 3 additions. Give it a nice stir and place the pan again on high heat. let the syrup thicken for a minute. Remove from heat and stir in salt
4. Let the caramel syrup cool completely
5. Make Cake : Grease and dust a baking pan. I used a loaf pan. You can use 8 inch round cake pan for this recipe. Preheat the oven to 180C
6. In a mixing bowl, add all purpose flour, baking powder, baking soda, salt, cinnamon powder and sift 2 or 3 times. Set aside
7. In a separate bowl, add softened butter and granulated white sugar and cream together using a hand mixer / stand mixer for 3 minutes until the mixture is creamy, smooth and turns pale yellow
8. Then add one egg at a time and beat until it is just incorporated in the butter
9. Then add vanilla extract and caramel syrup and beat once
10. Adding dry ingredients to wet mixture : Add flour in 3 additions alternating with milk. Beat until dry ingredients are evenly incorporated in wet mixture and there is no lump

11. Pour the batter in the greased loaf pan and bake at 180 C for 45 to 50 min

12. Start watching the cake after 30 minutes. Bake until the tooth pick inserted comes out clean.

9. Once done, remove from the oven and let it cool in the pan for 5 minutes. then invert the cake on a wire rack and cool completely

10. Mean while prepare the glaze by whisking together confectioners  / icing sugar and 2 tablespoons milk

11. Drizzle the glaze over the cake. Drizzle glaze when the cake is warm, that way it will get absorbed easily and add sweetness to the cake

12. Serve the cake with coffee/ Tea

 

 

 

Potato Salna for Parotta

Parotta with Salna is a classic South Indian Street-food. Salna is a thick gravy / side served along with layered parottas. Salna is spicy, has awesome aroma from the fennel seeds and whole garam masala. Usually, the salna they serve at the roadside eateries is 'Chicken Salna'.

 

This recipe is for mildly spiced, potato kurma with less coconut. Use chicken instead of potatoes for the authentic chicken salna.

 

 

Thank you CurryTrail for a wonderful post on Food Photography adding frames and texts. It was very very useful. I have followed the tutorial to make a frame and add recipe text to this picture. 

 

Here is a link to the Food Photography post if anyone is interested in learning. 

Link : http://currytrail.in/2015/07/food-photography-how-to-fake-photoshop-to-add-designs-and-graphics-to-pictures/

Ingredients

• 1 Large boiled potato
• 2 Tablespoon vegetable oil
• 1 Tablespoon ghee
• 2 Bayleaves
• 2 Cardamom
• 4 Cloves
• 1/2 inch cinnamon stick
• 1 Teaspoon fennel seeds
• 2 sprig of curry leaves
• 1 large red onion chopped finely
• 1 medium ripe tomato chopped finely
• 1 Tablespoon coriander powder
• 1 Teaspoon red chilli powder
• 1/2 Teaspoon turmeric powder
• 1 Tablespoon thick beaten curd/ plain natural yogurt
• Salt to taste
• chopped cilantro leaves for garnish
• Juice of half lemon to squeeze and few lemon wedges to serve ( oops I forgot the lemon wedge on the pic)

For Grinding

• 1/2 Teaspoon cumin seeds
• 1/2 Teaspoon fennel seeds
• 1 inch fresh ginger
• 5 Garlic cloves
• 1 Teaspoon poppy seeds/ khus khus
• 1/4 cup Tightly packed fresh grated coconut
• 20 fresh mint leaves
• 2 green chillies
• 3 Tablespoons chopped cilantro leaves
• 4 cashew nuts

Directions

1. Add all the ingredients listed under 'For Grinding' in a food processor and grind it to fine paste without adding water or adding 1 or 2 teaspoons of water
2. Pressure cook potato with a big pinch of salt and a pinch of turmeric powder for 4 whistles. Peel remove skin and roughly chop / mash potato into big chunks
3. In a wok / kadai, heat oil. When the oil is hot, add bay leaves, cloves, cardamom, cinnamon stick, fennel seeds and fry for 30 seconds
4. Then add curry leaves and fry until they are crispy
5. Add the ground green paste we prepared at step number one
6. Sprinkle salt and simmer. Cook the masala for 10 minutes , stirring intermittently and sprinkling water in between if it starts browning at the bottom. The goal is to cook the masala until you don't smell the raw smell of ginger and garlic
7. Add onions and fry until onions are soft
8. Then add tomatoes and gently mash the tomatoes with the back of the spoon/ ladle and cook the masala until tomatoes are mushy and soft
9. add coriander powder, chilli powder, turmeric powder and add 2 tablespoons of water and fry the masala for 2 more minutes. make sure to stir intermittently to avoid burning
10. Add curd and whisk it quickly
11. Add 1 and 1/2 cups of water. season with salt and let the gravy come to a gentle boil
12. Add the potato chunks to the gravy and cook the gravy until it thickens to the required consistency. Switch off the flame
13. Sprinkle lemon juice, cilantro leaves and serve hot with parotta

 

Mango lemonade with Ginger simple syrup

A refreshing, sweet and tangy mango lemonade with a hint of ginger is perfect on a hot summer day.

 

Yield : 4 Servings

Ingredients 

• 1/2 Cup Mango Pulp
• Juice of 3 Lemons
• 2 and 1/2 Cups Chilled water
• a pinch of salt
• a pinch of cumin powder ( optional. it enhances the flavor) 

For the Simple syrup 

• 1/2 Inch fresh ginger root sliced into coins
• 1/3 Cup Sugar
• 1/4 Cup water 

Directions

1. In a small saucepan add sugar, water , ginger and bring it to a boil; simmer until the sugar is dissolved and cook for 3 minutes until the syrup thickens. Remove from the heat and let cool completely.
2. In a blender, add mango pulp, lemon juice, salt, water and blend it couple of times until the drink is smooth
3. Now remove ginger slices from the syrup and add syrup to the mango lemonade and give it a nice stir. Add syrup according to your taste.
4. If you prefer, you can add ice cubes. Serve immediately with mint leaves and slices of lemon on the side of the serving glasses