Nawabi Cutlet

Potato Cutlets are my all time favorite for evening snacks. I made some healthy twists to the recipe and would love to have you all try this...

Ingredients:

• Potato - 2 big boiled and peeled
• Green Peas - A handful
• Spinach - cut and washed 1/4 cup
• Coriander leaves - cut and washed 1/4 cup
• All purpose flour /  corn flour - 4-5 tablespoons
• Roasted Rava - 2 tablespoons
• Oil to Deep fry

Spices

• Garam Masala
• Azwain
• Sauf ( funnel seeds)
• Salt - to taste
• Red chili powder
• Kasuri methi leaves - 2 tablespoons
• Chat Masala - 1 teaspoon or fresh Lemon Juice 1 teaspoon
• Roasted Groundnuts broken into small pieces - 2 tablespoons



Process :

Take the Green peas, spinach and Coriander and mix them well with a blender / Mixer .

The paste should look somewhat like this. Love the green color

Take the boiled peeled potatoes and mash them.

Blend the mashed potatoes with the green mix, Add all the spices and mix well.

Carefully divide the mixture into equal parts and make patties as shown above.

Make the Roasted Rava and Batter of water and All purpose flour/ corn flour ready!

 Now dip the patties into the batter mix so that it gets coated with a layer of the batter.

Roll the patties into the Roasted Rava and set it aside to dry for 2-3 minutes

Don't they look inviting?

Heat oil in a pan to deep fry and when the oil is hot place the patties

Deep fry them till golden brown

Take them out and place on a Paper towel so that excess of the Oil is soaked.

Serve them hot with a chutney and hot steaming tea.
Make your evenings yummier than ever!

Masala Baingan Dry

Not many people like this unique vegetable but then they might not have tasted this recipe...

My mother-in-law's super simple recipe of masala dry baingan is super simple and YUM.







Ingredients :

1. Baingan - 4 small
2. Coriander powder : 2 tablespoons
3. Cummin powder : 2 tablespoons
4. Turmeric powder : 1 pinch
5. Cummin seeds whole : 1 teaspoon
6. Saunf (funnel) powder - 1 tablespoon
7. Salt - to taste
8. Red chilli powder : 1 teaspoon
9. Amchur powder : 1 teaspoon
10. Garam Masala : 2 tea spoons
11. Vegetable Oil : 3-4 tablespoon
12. Hing ( astafotedia powder) - 1 pinch
13. Ground roasted peanuts - 1/4 cup

To Do:

Wash the Eggplants and dry them, slit them in 4 pieces (not all the way through as shown in picture). Start cutting from the smooth end and stop at least 1 inch before the stem, so that the pieces do not fall out.

Heat oil in a skillet and add the cummin sees to crackle. Add the dry ingredents except Peanut powder, and mix it so that it becomes a paste like consistency. Saute till golden brown.







Cool down the masala a bit and fill the slits of Baingan with the masala just prepared above.

Add all the baingans in the skillet and saute for 5 min, then sprinkle some water on them.

Cover this with a lid and reduce the flame to low and let it cook for 8-10 min. After every 2 minutes keep rolling them so that it is evenly cooked.

They should have shrunk a bit as shown in the picture, now take it out in a serving dish. Add the coarse peanut powder as a garnish and savour this delicacy with pulao / Rice or Poori .