ALOO PANEER SANDWICH

Indian Cooking Recipe : Aloo Paneer Sandwich

Ingredients :
4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green cillies
½ tsp red chilli powder
½ tsp chat masala
Salt to taste
Method :
Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well (except bread).
Place the mixture between two slices of bread, add some butter and toast it in a toaster.
Tasty sandwich is ready.

Mixed Vegetable Cutlet

Mixed Vegetable Cutlet.
Choice of mixed vegetables (cauliflower, carrot, potato, green beans, peas etc) are cooked and mashed along with boiled vermicelli. The mixture is made into patties and rolled in bread crumbs and deep fried till golden brown. Serve mixed vegetable cutlet with ketchup or with any chutney of your choice.
Makes: around 2 Mixed Vegetable Cutlet.
Ingredients:
Roasted Vermicelli 1/4 Cup
Potato 1 Small
Cauliflower few Florets
Carrot 1/2 of Small One
Green Beans 3
Green Peas 1 Tbsp
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds a Pinch
Garam Masala a Pinch
Cilantro few Sprigs
Curry Leaves 1 – 2
Salt to taste
Bread Crumbs few Tbsps
Oil 1/4 tsp + for Deep Frying or Shallow Frying
Method of preparation:
Wash, remove ends, peel and chop the carrot into small pieces.
Peel and roughly chop the potato.
Wash, remove ends and finely chop the green beans.
Remove stems, wash and finely chop the green chile.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Wash and finely chop the curry leaves.
Bring to boil a cup of water, add vermicelli and cook on low flame for couple of minutes for vermicelli to absorb all the water.
Cook on high flame for couple of seconds if there is any extra moisture.
Remove the vermicelli onto a bowl and make sure its cooked through.
Steam all the vegetables (cauliflower, carrot, green beans, green peas and potato) or boil them in little water till done.
Heat quarter tsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle, add green chiles, ginger and curry leaves.
Fry briefly, remove from heat and add the garam masala to the hot oil.
In a mixing bowl, add the above tempering, all the cooked vegetables, cilantro, salt and cooked vermicelli.
Lightly mash everything together and divide the mixture into 2 – 3 portions.
Form each portion into a ball and roll it in bread crumbs.
Lightly flatten the rolled mixture and keep aside.
Repeat the same with remaining portions.
Heat oil for deep frying on medium – low heat.
When oil is hot, slowly drop the mixed vegetable cutlet into the oil and deep fry till golden brown on both sides.
Remove the mixed vegetable cutlet onto a absorbent paper.
Serve mixed vegetable cutlet with ketchup or with any chutney.
Notes: Make sure to cook the vermicelli right.
Suggestions: If vermicelli is not cooked and doesn’t feel little mushy. Pour some more hot water and cook till done.

veg rice
Ingredients:
Rice - 1 cup
Oil - 2 tblsp
Spring Onions - 2, finely sliced
Green Capsicum - 1 medium , cut into julienne
Carrot - 1 small, cut into julienne
Cabbage - 1/4 small, finely sliced
Green Chillies - 2 to 3, cut into julienne
Coriander Leaves - 1/2 cup, chopped
Tofu - 100 gms, cut into strips
Salt - 1 tsp
Coriander Leaves - 1 tblsp, chopped for garnish

Method:
1. Wash rice and soak in water for 15 minutes.
2. Heat oil in a heavy based pan over moderate heat.
3. Add vegetables, chillies, coriander leaves and tofu.
4. Stir gently, cover pan and cook for 2 to 3 minutes.
5. Drain rice and add to pan.
6. Stir till translucent.
7. Mix in salt and 2 cups of water.
8. Cook rice for 10 to 15 minutes till water is absorbed and rice is tender.
9. Garnish with coriander leaves.
10. Serve hot.

ALOO TIKKA SANDWICH

Grocery:
2-3 medium sized potatoes, boiled and peeled
1 plum tomato
1/2 cup frozen peas
1/2 cup corn
1-2 green chilis, finely diced
1/4 white onion, finely diced
Handful of cilantro, chopped
~2 cups cornmeal**

Masala Rack:
2 tspn. salt (more to taste as needed)
1 tspn. amchur powder (dried mango powder)*
1 tspn. cumin powder
1 tspn. coriander powder
1/4 tspn. lal mirch

Staples:
Ketchup
Coriander chutney

*Amchur powder gives the potato filling a tangy, sour kick. You can substitute chaat masala or anardhana (pomegranite powder). If you don’t have any of those, use a splash of lemon juice.
**You could also substitute breadcrumbs for the cornmeal.

Preparing the Aloo Tikkis:


1. Take the boiled and peeled potatoes and finely mash them. You should use a masher or ricer, but seeing as we don’t own either of those kitchen utensils, we used our hands and a wooden spoon. Try to get as many lumps out of the potatoes as possible b/c they make rolling difficult.

2. Chop the tomato in half and then squeeze the water out like you would squeeze a lemon. The seeds and tomato juice should come out.

3. Finely dice the tomato and the onion and mix it into the aloo along with the green chilis.

4. Microwave or boil the peas and corn (you can combine them). Puree in a food processor until creamed and then mix into the aloo.

5. Mix in the cilantro and spices. Adjust the spice and salt to taste. If the aloo tastes under spiced, just add a little of each dry masala in a similar proportion.

6. Mix about 1 cup of the cornmeal into the mixture. This will help to firm up the mixture. Keep the remaining cornmeal in a bowl for coating the tikkis.

7. Tear off portions of the aloo mixture and gently roll into balls between your palms. Then pat it into a circular patty. Coat it with the cornmeal on all sides.

8. We used our Cuisinart Griddler for cooking the patties. Using the flat plates, heat to high and then spray the grill plates with EVOO cooking spray. Grill the tikkis until golden on each side. You can also pan fry the tikkis on a hot skillet using a little oil.

9. Smear the two outer sides of bread slices with butter. Put them on the grill buttered side down and grill until slightly golden. Smear one side with ketchup and the other side with coriander chutney. Sandwich two aloo tikkis inside then grill again until the bread is completely golden and crusted. Enjoy!

sweet dosa

Sweet dosa ingredients:
1 cup all purpose/maida/lain flour
1/4 cup sugar
a pinch of cardamom powder
1 tbsp of broken cashewnuts
oil for sprinkle
Maida sweet dosa preparation:
Mix all the ingredients ina bowl.
Add required quantity of water and mix there are no lumps of flour.
The batter is liquid enough like that of ordinary dosa.
Now heat a flat pan(dosa tawa) and pour a laddle full of this batter and spread like a dosa.
Pour a tsp of oil around the dosa.
When the bottom of the dosa turns light golden brown then turn it to the other side.
Cook for 2-3 mins and remove from the flame.
Now your sweet dosa is ready to serve.
Prep.time: 10 mins
cooking time: 5-7 mins
Serves: 2-4