April 29, 2014
Vegetable Cutlets
Florence
Course Main
Cuisine Indian
- 2 medium potatoes
- 2 carrots
- 1/4 pound beans
- 1 cup peas
- 3 Tablespoons flour
- 1 cup bread crumbs
- 1 teaspoon red chile powder
- salt -- to taste
- 1/2 teaspoon garam masala
Cut and cook all vegetables.
Cool vegetables.
Peel potatoes.
Mash vegetables and potatoes together.
Add salt, red chile powder, besan and garam masala
Mix it thoroughly
The mixture should be slightly thick.
If it is too thin then add another Tablespoon of flour.
Heat 3-4 tsp of oil in fry pan.
Sprinkle tsp. of bread crumbs on a cutting board.
Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
Now take that ball and make a well rounded.
Cook on medium-low.
Cook on both the sides until they are golden brown.
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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March 26, 2014
Simple Curried Pineapple Rice
Florence
Course Side
Cuisine Indian
- 3 cups vegetable broth
- 1 1/2 cups uncooked rice
- 1 Tablespoon butter
- 1 small onion finely diced
- 1 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1 1/2 cup diced pineapple
Put broth and rice in a saucepan; bring to a boil.
Reduce heat to low, cover saucepan and simmer for 25 to 30 minutes or until rice is tender.
Remove from heat and set aside.
In a large skillet heat butter over medium-low heat, then add onion, curry powder, garlic powder, and diced pineapple and cook together just until onion are tender.
Add the cooked rice to the skillet over low heat, stir and allow to heat until rice is mixed with all ingredients and warm.
Server Immediately while still hot.
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