CHICKEN SHAMI KEBAB

Chicken Shami Kebab is a healthier fast food option because they are not deep-fried and include bread and salad.  When it comes to starters, this is one of the best non-vegetarian snacks to be served. You will not only love eating it, but also enjoy cooking this quick snack. Shami kebabs are succulent minced chicken with chana dal and spicy masala filling inside and crispy fried on the outside. 

Ingredients:

1. Chana dal - 1 cup

2. Boneless chicken 200 gram

3. Oil - 2 tsp

4. Cumin seeds - 1 tsp

5. cloves - 3-4

6. Black pepper - 3-4

7. Cinnamon - 1 stick

8. Coriander seeds - 1 tsp

9. Salt to taste

10. Water - 1 cup

11. Ginger - 1 tsp finely chopped

12. Green chilli - 2 

13. Coriander leaves - 1/2 cup - chopped

14. Mint leaves - 1/2 cup - chopped

15. Eggs - 2

Process:

1. Soak 1 cup chana dal for at least 30 minutes. In a pressure cooker, heat oil and add cumin seeds, cloves, black pepper, cinnamon, coriander seeds and saute for 2 minutes. 
2. Add the soaked chana dal and mix thoroughly. Add the boneless chicken pieces and salt. Bring to simmer, adding required quantity of water. Cook until all the water has evaporated and chicken is tendered. Let it cool for some time and after that grind all the ingredients to a thick paste.
3. In this paste, add ginger, green chilli, garlic, coriander leaves and mint leaves. Mix all the ingredients to combine well. Now add the raw eggs liquid and mix thoroughly. Using your palm make the kebabs of any desired shape and size, generally flat round shape. Now dipping in egg fluid shallow fry the kebabs from both sides till golden brown.
4. Serve hot with any chutney of your choice.

CHICKEN BIRYANI

A rich and flavorful layered Indian dish. Everyone loves Biryani. This biryani recipe is the simplest one, I have tried this several times and trust me, this turned out to be the best.

Ingredients:

1. Basmati rice - 1 cup
2. Chicken - 300 gram (thighs & leg pieces)
3. Curd - 1 cup
4. Ghee - 2 tsp
5. Onion - 2
6. Ginger garlic paste - 1 tsp
7. Refined oil
8. Salt to taste
9. Garam masala powder - 1 tsp
10. Turmeric powder - - 1 tsp
11. Red chilli powder - 1 tsp
12. Milk - 1/2 cup
13. Saffron - 1 dash
14. Bay leaf - 2
15. Cardamom - 2-3 
16. Green chillies - 2-3
17. Cumin seeds - 1 tsp
18. Rose water - 1 tsp
19. Mint and coriander leaves - 2 tsp each
20. Clove - 2

Process:

1. First step is to marinate the chicken, biryani gets a lot of its flavor from the marinade. I am using curd as a tenderiser and fried onions (birista), chilli powder, turmeric powder, garam masala powder, ginger garlic paste and salt to flavor the chicken. Add all these to marinate and keep aside for at least two - three hours. 
2. Soak the saffron in milk and keep aside to use later.
3. Boil the basmati rice for 5 minutes in boiling water with salt & cardamom. You can use two drops of rose water also (optional) - I have used rose water in the final stage of cooking.
4. Fried onions are the key ingredients to any biryani. Cut onions into slices and then fry them on medium flame in oil. Make sure they are deep golden brown without getting burnt.
5. Once your rice and fried onions are ready and chicken is marinated, In a heavy-bottomed cooking pot / pan (its very important to use a heavy bottomed pot when you cook chicken biryani or any other biryani, else the chicken pieces can be scorched or burnt) add ghee, bay leaf, cumin seeds, cardamom, clove and cook the marinated chicken partially (at least for 15 mins). Add a layer of fried onion, mint and coriander and pre boiled rice once you cook the chicken for 15 mins.
6. Finally too with socked saffron and ghee and sprinkle some more coriander and mint leaves.Sprinkle the rose water and cover the pot with an aluminium foil or simple lid. It will take approximately 35-40 minutes to get the biryani ready. Please note, the flame is not high, it should be cooked on low flame.
7. After 25-30 min, you can check once if this is done, you can check with a fork if the chicken is done and rice is fully cooked.

Chicken Biryani is ready to serve, you can add raita along with biryani. 

Do try and share your experience.

Note : If you want the chicken  to be juicier in your biryani, do not use boneless chicken.

DIM POSTO CURRY

Posto or poppy seeds are used in West Bengal in number of dishes. Dim Posto curry comes similarly from this state where this traditional recipe makes use of poppy seeds to bring out the unique taste. A saying goes like "You cant keep away posto (poppy seeds) from Bongs". The texture of the curry can be varied with your personal choice, I have not used turmeric powder as I like this posto curry in white texture, hence I have not fried the Eggs too.

Ingredients:

1. Eggs - 4

2. Mustard oil - 2 tsp

3. Salt to taste

4. Onion - 1 cut (sliced)

5. Ginger garlic paste - 1 tsp

6. Poppy seeds - 2 tsp

7. Red chilli powder - 1/2 tsp

8. Coriander leaves for garnishing (optional)

Process:

1. Soak the poppy seeds in warm water for 30 mins. Blend them in a grinder adding one green chilli to make a smooth paste.

2. Boil the eggs till done, peel and cut into halves.

3. In a frying pan, heat oil and fry the onions till translucent. Add green chillies, ginger garlic paste and fry for 2 mins.

4. Add salt and red chilli powder and fry for another min. Then add the poppy seed paste, boiled eggs and 1 cup water and cook for 4-5 mins. Your dim posto white curry is ready to serve. Garnish with fresh coriander if you like.

Note : You can fry the boiled eggs to get a different color, I have not fried them as I like white curry with white eggs.

SWEET & SPICY GRAPE CHUTNEY

Growing up in a Bengali family, fruit chutneys were almost always a regular part of our daily meals. We would have chutneys made with whatever fruit was in season - Mango, Tomato, Pineapple, star fruits, grapes, dates or plums. The key to Bengali chutney is often the spice mix known as paanch phoron. Paanch phoron is made up of equal parts of black mustard seeds, nigella seeds (kalonji), cumin seeds, fenugreek seeds and fennel seeds, which is readily available at grocery stores.

Ingredients: 

1. Green grapes - 1 cup sliced

2. Paanch Phoron - 1/3 tsp

3. Sugar / Jaggery - 1/2 cup (whichever you want to use, I have used Jaggery)

4. Cardamom powder - 1/3 tsp

5. Ginger - 1 tsp (grated)

6. Dry Red Chilli - 1

7. Salt - 1 small pinch

8. Oil - 1 tsp

Process:

1. In a non-stick pan add oil on medium heat, add dry red chilli, ginger and paanch phoron and saute for 1 minute. 
2. Add grapes, one cup of water, salt and stir continuously on low flame.
3. After 2-3 minutes add sugar or jaggery (whichever you are using), see the change in color. Add cardamom powder. Keep stirring and scraping the sides also.
4. Let it boil for 15-20 minutes to get a thick consistency. If you like the chutney in liquid form, you can stop the flame before the chutney starts getting thick.
5. Let it cool, serve with roti paratha or papad. You can also store this chutney in a glass jar and use later on.

Try out this amazing and simple chutney and trust me everyone will love this.

AAM PANNA

This is made from raw mangoes and is yellow to very light green in color, I have added few pieces of ripe mango also to make this drink more healthy and tasty, you can see the color is also neither yellow nor light green, its kinda orange. This refreshing drink is a very tasty and healthy beverage to fight against the intense summer heat. 

I have followed this recipe from Chef Kunal Kapoor 

Ingredients:

1. Raw mangoes - 2 

2. Ripe mango - 1 

3. Water - 2 ltr

4. Sugar - 1 cup (as per your taste)

5. Salt as per taste

6. Black salt -  as per taste 

7. Black pepper as required

8. Jeera (roasted) - 1 tsp

9. Chilli powder 1/3 tsp

10. Mint leaves

11. Ice cubes

Process:

1. Peel the mangoes and cut them into pieces. Put them in a grinder.

2. Add all the ingredients and grind them well for 2-3 minutes. Aam Panna is ready.

3. Put this panna in a glass (half glass), add cold water and ice cubes, and they are ready to serve. 

Note - You can store it in your fridge for a week time. 

PALAK PATTA CHAAT

This is a very easy to cook & eat recipe. Spinach leaf (Palak Patta) chaat is made with batter fried spinach leaf loaded with curd, chutney and then topped with fruits (whatever is available at home), chaat masala and anything that you enjoy eating can be the topping.

Ingredients:

For Pakoda
1. Spinach leaves - 10 leaves
2. Green chilli - 1 (chopped)
3. Besan - 1 cup
4. Ginger - 1 tsp (chopped)
5. Salt to taste
6. Water - to make the batter
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1/2 tsp
9. Chaat masala - 1/2 tsp
10. Oil - for frying

For Sweet curd
1. Curd - 1 cup
2. Sugar - 2 tsp
3. Salt to taste
4.  Pepper or black salt - 1/4 tsp

For Chutney - You can make Tamarind chutney if tamarind is available. In this covid-19 pandemic, I have not got Tamarind, so I have used ready made tomato-chilli ketchup

Process:
1. Wash and pat dry the spinach leaves. In a separate bowl add besan salt, turmeric, chilli powder, chopped green chillies, chopped ginger and water, whisk it to make a smooth batter.
2. Heat oil in a deep vessel. Dip the spinach leaves in the batter and deep fry them. Once all the pakodas are done, keep them aside.

Note : You can also serve these simple pakodas with chutney and sweet card.

3. Make the sweet curd by combining all the ingredients and keep aside.
4. For preparing chaat, place all the spinach leaves on a plate, drizzle sweet curd and tomato-chilli ketchup (you can use tamarind chutney also as i have mentioned before). Sprinkle chaat masala. 
5. Do the topping with fruits (whichever is available), I have used grapes and mango pieces for the topping. Serve immediately. 

ALOO TIKKI

Aloo tikki is a popular shallow fried North Indian Snack made with boiled potatoes, spice powders and other basic ingredients. It is basically a spicy potato patty which is mostly used making aloo chaat. 

Ingredients: 

1. Potatoes - 3 (boiled)
2. Ginger paste - 1 tsp
3. Chat masala & Garam masala - 1.2 tsp each
4. Red Chilli powder - 1/4 tsp
5. Ghee - 1 tsp
6. Coriander leaves (finely chopped) - handful
7. Green chilli - 2-3 chopped (as per taste) 
8. Corn flour or Maida - 2 tsp
9. Bread crumbs (from fresh bread) - 3 to 4 bread pieces
10.Salt to taste
11. Oil - for frying

Process: 

1. Mash the boiled potatoes and add all the other ingredients except oil and ghee. Begin to mix and make a firm and non sticky ball, if it's sticky you can add more bread crumbs.
2. Divide the mixture to equal parts and make balls, flatten them and give shape. Give shapes as you wish - round, square or heart shape.
3. Heat oil and add ghee (to add a good aroma) in a pan and fry them until golden. Keep flipping them to both the sides and fry.
4. Serve them hot with tomato ketchup or green chutney.

P.S. You can use these tikkis for making aloo chaat also.

BREAD PUDDING

Bread pudding is a very classic yet simple bread based desert. It is simple to make with very few ingredients available at home and everyone always loves it. You can serve this as breakfast also. 

Ingredients :

1. Bread - 4 slices

2. Eggs - 2

3. Milk - 1 and 1/2 cup

4. Sugar - 1/2 cup

5. Butter - 1 cup

6. Cardamom powder - 1/3 tea spoon (You can use vanilla essence if available)   

7. Kismis (raisin) - for topping

Note : I have used custard and chocolate sauce for garnishing. This is totally optional. You can have this bread pudding without any garnishing. Its delicious.

Process: 

1. Cut all the bread slices into small cube pieces and keep aside.

2. In a mixing bowl, add rest of the ingredients and mix well. 

3. Now grease the baking pan with butter and place a paper in the pan. Place all the bread pieces in the pan and pour with the mixture. 

4. Add raisin at the top and sprinkle some powdered suger.

5. I have used pressure cooker to bake this. Keep the bowl inside the cooker and In low flame cook for 20 mins without whistle.

6. Once done, let it cool in room temperate and then put it in the fridge for 5-6 hours.

Garnish with chocolate sauce or simple vanilla custard. I have tried with both.

CHILI CHICKEN (BONELESS)

Boneless Chili Chicken is one of the most popular Indo-Chinese chicken appetizer or starter. This recipe is popular not only in Chinese restaurants, but in Indian restaurants too. This is a very easy recipe you can make it at the comfort of your home according to your own taste. 

Ingredients:

1. Boneless chicken pieces (diced) - 200 gram
2. Cornflour - 1/2 cup
3. Garlic paste - 1/2 tsp
4. Garlic cloves - 1/2 tsp (chopped)
5. Ginger paste - 1/2 tsp
6. Ginger - 1/2 tsp (chopped)
7. Red chili powder - 1 tsp
8. Salt to taste
9. Onion - 1 cup (sliced)
10. Capsicum - 1/2 cup (sliced)
11. Green chili - 3-4 (sliced)
12. Oil - to fry
13. Soy sauce - 1 cup
14. Chili sauce - 1 cup 
15. Spring onions - 1/2 cup

You can use capsicums (green, red, yellow - whichever is available). I have tried without capsicum.

Process:

1. Marinate the boneless chicken pieces with soy sauce, chilli sauce, pepper, salt (to taste), red chili powder, ginger garlic paste, cornflour with enough water so that the chicken pieces are coated with the batter. Keep aside for 30 minutes.
2. Heat oil in a wok and deep fry the chicken pieces over high heat to begin with and then lower the flame. Fry until  the chicken is cooked through. Do not fry all the chicken pieces together, do in two three rounds.
3. Once the frying part is done, in the same wok, heat 1 tsp oil, add sliced onions, garlic, ginger and stir fry over high heat until they are translucent.
4. Add green chilies, soy sauce, chilli sauce, salt (as required) and the deep fried chicken pieces and toss well. 
5. Mix remaining cornflour with little water and add in the wok and cook for 2 minutes.
6. Garnish with some spring onions and serve hot with Fried rice.

P. S. You can use the same recipe for cooking Chilli Paneer 

CHOLE MASALA

Chole (Chickpeas) is a delicious and protein pack recipe. You can cook this in many styles, here I am sharing a very simple and easy recipe. Chole cooked with onion and tomato gravy, this is also called as Punjabi chana masala.  Chole has other names like kabuli chana or safed chana and Chickpeas in English.

Ingredients:

1. Chole - one cup 

2. Onion - 2

3. Tomato - 2

4. Green chillies - 3-4

5. Bay leaves - 2

6. Cardamom - 3-4

7. Cloves - 3-4

8. Pepper - 4-5

9. Cinnamon stick - 1 inch

10. Ginger - 1 inch piece

11. Garlic - 7-8 cloves

12. Cumin seeds - 1/2 tsp

13. Salt as per taste

14. Red chilli powder - 1 tsp

15. Turmeric powder - 1 tsp

16. Coriander powder - 1 tsp

17. Coriander leaves - handful (chopped)

Chole needs at least 7-8 hours or overnight soaking before cooking. Pre-soaking the chole reduces the cooking time. 

Process : 

1. Wash dry chole under running cold water till water runs clear. Soak them in enough water for 8 hours or overnight. After soaking they will double up in size, drain the soaking water.

2. We will make dry spice powder.  Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan. Dry roast them on low flame for 2 mins. Once you get a nice aroma of spices, turn off the heat and let them cool. Once cooled, take into grinder and make a fine powder.

3. Now add the chopped onion, tomato, ginger garlic and green chilli into the grinder and make a smooth paste.

4. In a pressure cooker, heat the oil and add cumin seeds and let them sizzle a bit. Add onion tomato paste and sprinkle some salt.

5. Let it cook by cover it partially. Cook till oil starts to leave and moisture is evaporated. Then add red chilli powder. turmeric powder, coriander powder and prepared spice powder and mix well.

6. Now add pre-soaked chana and 2 cups of hot water. Mix all the ingredients well and cover the pressure cooker with lid. Let it cook for 20-25 mins on medium flame. During cooking time, it will keep whistling. Turn off the flame after 25 mins and wait for the pressure to go down by itself. Once you open the lid, oil will be floating on top.

7. Check the chole, it should be cooked and soft, not mushy. If the gravy is thin and watery, then let it simmer for a few more mins. If the gravy is thick, add some hot water and simmer for 2-3 mins. 

8. Add coriander leaves to garnish the chole. You can serve with puri, bhature, paratha or  simple steamed rice.

SOYA CHUNKS BIRYANI

Soya chunks biryani or meal maker biryani is one of the protein enriched easy biryani that one can make, with lots of veggies of your choice (optional). It can be served without any side dish, however a simple boondi or onion raita also goes well with this. I have tried with boondi raita.

Ingredients:

1. Soya chunks - 2 cups

2. Basmati rice - 2 cups

3. Water - 3 cups

4. Salt to taste

5. Oil - 3 tsp

6. Cloves - 4-5

7. Black pepper - 6-7

8. Bay leaves - 2

9. Onion - 2 medium sized (finely chopped 1.5 cup)

10. Garlic cloves - 4 (crushed)

11. Green chillies - 2 (slit lengthwise)

12. Red chilli powder - 1 tsp

13. Turmeric powder - 1/2 tsp

14. Curd - 3 tsp

15. Garam masala or Biryani masala - 2 tsp

16. Coriander leaves - to garnish

17. Salt to taste

18. Ghee - 1 tea spoon

19. Carrot, Potato, cauliflower - 1 cup - cut into pieces

20. Green peas - 1/4 cup

Process:

1. To start with, in a saucepan, boil 3 cups of water with a pinch of salt and add soya chunks to the boiled water. The soya chunks should be completely immersed in the water. Let them cook for 5 mins. Once done, let them cool for more 5 mins. Rinse the soya chunks in cold water and squeeze the water out of the soya chunks.

2. Cook the rice with with twice the amount of water and salt till its 3/4th done, and set aside. 

3. In a kadhai or wok, add 3 tsp of oil and keep it on medium flame. Add peppers, cloves and bay leaves. When they sizzle, add onions and garlic. Fry them till the onions turn translucent. Then add tomatoes and continue frying till they turn mushy. Add green chillies, red chilli powder, turmeric powder, salt and mix well. 

4. Add all vegetables and soya chunks and cook for 2 mins.

5. Whisk the curd well and mix it with a little water and add in the kadhai. Continue to keep it on medium flame for another 8-10 mins. At this point, the gravy should run thick and the soya chunks should have absorbed the flavor from the gravy.

6. Add garam masala or biryani masala (whichever you are using) and mix properly. Now add the half cooked rice to the kadhai and carefully fold it in and simmer it for 5 mins covering the kadhai with an aluminium foil or simple lid. After 5 mins, off the flame. 

7. Open the lid / aluminium foil and check if rice are cooked properly. Sprinkle coriander leaves and ghee. Serve hot with boondi raita or onion raita.

BHUNA CHICKEN

Bhuna Chicken or Chicken Bhuna - as you like to call it, it's a  'Dry Curry' which means the masala clings onto the chicken rather than the chicken swimming in sauce. Bhuna is a method of cooking where you cook onions, tomatoes and meat over high heat, stirring until all the liquid dries up. 

Ingredients: 

1. Chicken - half kg (leg and thigh pieces)
2. Onions - 2
3. Tomatoes - 3-4
4. Ginger - 1 inch
5. Garlic - 15-16 cloves
6. Green chillies - 2-3 (as per taste)
7. Coriander leaves - 1 handful
8. Bay leaves - 2
9. Green cardamoms - 4
10. Cloves - 4
11. Cinnamon - 1 medium
12. Cumin seeds - 1 tsp
13. Coriander seeds - 1 tsp (whole)
14. Black pepper - 1 tsp (whole)
15. Dried red chillies - 3
16. Red chilli powder - 1 tsp
17. Turmeric powder - 1 tsp
18. Cumin powder - 1 tsp
19. Garam masala powder - 1 tsp
20. Mustard oil 
21. Salt to taste
22. Water - if required

Process: 

1. In a frying pan put cardamoms, cinnamon, cloves, dried red chillies, cumin seeds, black pepper, whole coriander seeds and dry roast over low flame. Once done keep the spices aside to cool down. 
2. Make a smooth paste of ginger and garlic - you can also add ginger garlic paste available in the market.
3. Place the chicken pieces in a bow, add red chilli powder, turmeric powder, cumin powder, ginger garlic paste and salt (as per taste) and set aside for 10-15 mins.
4. Chop onions and slit open the green chillies and keep aside. Roughly chop down tomatoes and put them in a grinder to make a paste.
5. Now, in a kadai, add mustard oil and let it heat up. Once the oil turns hot, add bay leaves,  chopped onions and saute for 5-6 mins. Then add roasted spices and mix well. Add salt, ginger garlic paste and tomato paste.
6. Cover the kadai with a lid and cook for 10 mins. After 10 mins, open the lid and add 1/2 tsp red chilli powder and mix well. Add marinated chicken pieces with all the spices, cover again with a lid and cook for 15 mins. After 15 mins, flip the chicken pieces and add water, if its very dry and cover again for 10 mins.
7. Add 1 tsp garam masala powder and slit green chillies. Mix well and let it cook for 5 more mins. Check if the chickens are boiled properly.
8. Once done, add chopped coriander leaves and mix a little. 

Bhuna chicken is ready to serve now, you can serve with pulao, steamed rice or chapati.

MANGO CUSTARD

Summer is here with Covid-19 lock-down effect. Everyone wants to eat something cool and fresh to bear the summer heat. Custard is very refreshing and is packed with the goodness of milk which has calcium and protein. It is popular in any age group. There are various flavors of custard powder  available in the  market such as vanilla, mango, chocolate, strawberry etc. I have used mango flavored custard powder to make this mouth watering desert recipe.

Ingredients:

1. Mango custard powder - 3 tsp

2. Milk - half ltr (full cream)

3. Sugar - 1/2 cup

4. Mango - 1 

5. Kaju (cashew) / Kismish (raisin) - 1tsp chopped (optional)

Process

1. Wash and peel mango nicely and cut them into small pieces and keep aside.

2. In a bowl take the custard powder and mix well with 1/2 cup of milk and stir until the mixture turns into a smooth blend without any lumps.

3. In a pan, bring the milk to boil, add suger and mix them well (medium flame). When the milk reduces to half, add the custard blend to it and off the flame. 

4. Let it cool in room temperature. Add mango pulps and keep it in the fridge for 3-4 hours.

5. Garnish with mangoes at the top, you can add kaju / kismis (optional) to garnish and give a beautiful look. Serve it chilled.

PORK MASALA

A finger licking spicy and delicious pork masala recipe is here. The pork is cooked in a freshly made masala paste that gives a rich color. Pork mixed with roasted spices and sauteed with onion, garlic, cloves and coriander leaves. Goes well with steamed rice

Ingredients:

1. Pork - 1 kg (cubed with fat)

2. Onions - 3

3. Ginger 1 inch

4. 4-5 garlic cloves

5. Oil - 2 tsp

6. Bay Leaves - 2

7. Green cardamoms - 4-5

8. Cinnamon - 2 inch stick

9. Vinegar - 1 tsp

10. Salt to taste

Ingredients to be Roasted and Ground:

1. Coriander seeds - 1 tsp
2. Cumin seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Fennel seeds - 1/2 tsp
5. Cinnamon - 1 inch stick
6. Cloves - 3-4
7. Green cardamoms - 4-5
8. Bay leaves - 3
9. Dried red chillies - 2-3

Ingredients for the final cooking:

1. Oil - 2 tsp
2. Onion - 1/2 cup crushed
3. Garlic cloves - 6-7 crushed
4. Coriander powder - 3 tea spoon
5. Chilli powder - 2 tea spoon
6. Pepper powder - 1 tea spoon
7. Turmeric powder - 1/2 tea spoon

Process:

1. Dry roast the coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon, cloves, cardamoms, bay leaves and chillies till they turn dark brown in color. Allow to cool. And grind to powder.
2. Make a paste of onions, ginger and garlic in a grinder and keep aside.
3. Heat oil in a pan and add the onion paste. Saute till it turns light brown, then add bay leaves, cinnamon and cardamoms. Stir for a few seconds.
4. Now add the roasted powder masala, salt and pork pieces. Cover with a lid and cook till the pork is cooked through.
5. Heat oil in a separate pan, add crushed onion and garlic and saute for a minute. Add the coriander powder, chilli powder, turmeric powder and pepper powder and fry for 2 mins.
6. Add the cooked pork in this pan along with gravy. And cook again stirring occasionally, the you achieve the desired consistency.

VEGETABLE CUTLET

A spicy, crunchy, delicious Indian fritter made with a mish-mash of potatoes, carrots and green peas. These deep fried spicy cutlets (also known as "tikki") are extremely popular in India and often enjoyed with yogurt, green chutney or tomato ketchup - as per your taste.

Ingredients: 

1. Potatoes - 3 (boiled)
2. Green peas - 1 cup (boiled)
3. Carrot - 1 medium sized (boiled)
4. Ginger paste - 1 tsp
5. Chat masala & Garam masala - 1.2 tsp each
6. Red Chilli powder - 1/4 tsp
7. Ghee - 1 tsp
8. Coriander leaves (finely chopped) - handful
9. Green chilli - 2-3 chopped (as per taste) 
10. Corn flour or Maida - 2 tsp
11. Bread crumbs (from fresh bread) - 3 to 4 bread pieces
12.Salt to taste
13. Oil - for frying

Process: 

1. Mash the boiled potatoes, peas and carrot in a mixing bowl, make sure there are no chunks of potatoes. 
2. Add all the spices, other ingredients and bread crumbs and flour. Begin to mix and make a firm and non sticky ball, if it's sticky you can add more bread crumbs.
3. Divide the mixture to equal parts and make balls, flatten them and give shape. You can give shapes as you wish - round, square or heart shape.
4. Heat oil and add ghee (to add a good aroma) in a pan and fry them until golden. Keep flipping them to both the sides and fry.
5. Serve them hot with tomato ketchup or green chutney.

POTATO PINWHEELS

As the name says, these are snacks in the shape of a pinwheel filled with a spicy potato stuffing.   

Ingredients:   
 
For the filling

1. Potato - 2 

2. Boiled Green Peas -  1/2 Cup  

3. Cumin Seeds -  1 tsp

4. Fennel Seeds (Saunf)  -1 tsp

5. Coriander Powder - 1 tsp

6. Garam masala  - 1 tsp

7. Red Chilli Powder - 1 tsp

8. Dry Mango Powder (Amchur) -  1 tsp

9. Salt to taste

For the dough

1. Plain Flour / Maida - 1 cup
2. Semolina (Sooji) - 2 tsp
3. Oil - 1 tsp
4. Carom Seeds (Ajwain) - 1 tea spoon
5. Salt - 1 tea spoon

Process:     

Preparing the filling

Wash, peel and boil potatoes. Mash them coarsely. Add 1/2 cup of boiled peas. (I have used frozen peas for the recipe) Add all the spices and mix them well and adjust the spices according to taste.  

Preparing the dough

Combine plain flour and semolina in a deep and wide vessel. Add 2 tea spoons of oil, 1 tea spoon Carom Seeds and 1/2 tea spoon salt. Add around 1/3 cup of water in small increments and knead a soft dough. Cover the dough with a damp cloth and let it sit for 10 minutes.

Making the pinwheels

1. Divide the dough into 2 equal balls. Brush a few drops of oil on the outside.

2. Using a rolling pin, flatten out the the balls to make a large disc around 9-10 inches in diameter. You can brush the disc with some oil if it starts to stick to the rolling pin or board. 

3. Divide the potato mixture into 2 parts and spread it evenly over the disc, leaving around 1/2 inch space on the edges. You can use a rolling pin to flatten out the mixture.

4. Gently start rolling the disc tightly from one end. Towards the end, brush a few drops of water onto the edges. This will help the dough stick together. Finish rolling up and press lightly to seal the ends.

5. Cut the dough horizontally into 1 inch slices with a sharp knife.

6. Take each slice between the palms of your hands and press gently to flatten it out. 

7. Deep fry on medium heat till they are crisp and golden brown.  

Serve with mint chutney, coriander chutney, tamarind chutney or simply tomato ketchup.