Crunchy Banana-Apple Cutlet

Ingredients

Banana(big)/Ripe Plantain: 2 (don’t use too ripe banana)

Apple: 1

Raisins & cashews: 1 handful (roasted)

Sugar: 2tbsp (if needed)

Egg: 1

Semiya/vermicelli small: needed (or break the big vermicelli into small pieces)

Oil: for deep frying

Method Of Preparation

Cook the banana till done. (Do not overcook).

Peel and mash it well.

Peel the apple and chop into small pieces.

Add this to mashed bananas.

Add roasted raisins and cashews to it. Sugar if needed.

Mix well with hand and shape it to balls and slightly flatten it.

In a bowl beat the egg and keep aside. In another plate take the semiya.

Roll each ball in egg and then roll well in semiya.

Heat oil in a pan and deep fry till both sides are golden brown.
Serve hot with tea.

Gobi Manchurian

Ingredients

Cauliflower fritters

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Masala

Onion:3 big

Ginger: 2” piece

Garlic: 5 cloves

Green Chilli: 2

Tomato: 2

Kashmiri chilli powder: 1tsp

Garam Masala: 1 tsp

Coriander Powder: ½ tsp

Salt: needed

Tomato ketchup: 3tbsp

Lemon Juice: 2tbsp

Oil: 5 tbsp

Method Of Preparation

Cauliflower Fritters

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done. Keep this aside.

Masala

Heat another pan and add oil to it.

Add finely chopped ginger and garlic to it. Sauté for a minute and add chopped onions to it.

When onion becomes translucent add chopped tomato, salt and green chilli to it.

Saute till tomato gets well mashed and cooked. Add chilli powder, garam masala and coriander powder to it. Stir for half a minute and add fried cauliflower fritters to it. Stir well till it gets mixed up.

Close with a lid for few minutes and put the flame to very low position.

After 5minutes open the lid and add tomato ketchup and lemon juice to it.

Stir well and switch off the flame.

You can garnish with chopped spring onion and coriander leaves at the time of serving.

Naan

Ingredients

Wheat Flour/Flour no.2: 1 ½ cups

Yeast: 1tsp

Sugar: 2tbsp

Warm Milk: needed

Olive Oil: 6-8tbsp or as needed

Salt: needed

Method Of Preparation

In a bowl add yeast, 1tbsp sugar and ¼ cup warm milk. Keep for 10 minutes or till it ferments.

In another bowl add wheat flour, add 4tbsp olive oil to it and just crumble with your fingers.

Add salt and sugar to it and give a mix.

Add yeast mix and warm milk to it and knead to smooth dough. Apply olive oil and keep in an air tight container for about 1 -1 ½ hours or till it doubles the size.

Punch down the air and knead again for a minute. Make equal sized balls from it and keep it covered.

Roll each ball on a floured surface to an oval shape.   

Baking Method

Brush some olive oil on top. Place this on a baking tray.

Preheat the oven at the highest temperature. Bake it for about 2 minutes on one side and flip and bake for another minute or till you get it done as per your oven temperature.

Brush with olive oil if required after taking from the oven, brushing with butter gives it extra taste.

Stove top method

You can do it just on the stove top too, the method of making on the stove top.

After rolling to oval shape, brush with some water on top. 

Heat a non stick pan, place the water brushed side down on to the pan. After half a minute lower the flame and flip to the other side after a minute. Cook on both sides till it is done. Brush with butter or olive oil after done.

Both method comes out with different yummy taste.

Serve hot with any curry of your choice.

GOBI 65

Ingredients

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Curd: 1tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Method Of Preparation

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, curd, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done.

Serve hot with chappathi/roti.

Sweet Popcorn

Ingredients

Popcorn Kernels: ½ cup

Olive oil: 2tbsp

Salt: ½ tsp

Sugar Syrup

Sugar: 3tbsp      

Water: 1/4 cup

Method Of Preparation

In a bowl add pop corn kernels, olive oil and salt. Mix well with hand.

Heat a large thick bottomed pan add the half of the kernels from it and close with a lid let it pop, Pop it in two batch.

Meanwhile make sugar syrup in 2 string consistency, switch off the flame and add the popcorn to it and give a stir fast so that it gets evenly sweeten up. 

How to make Bread Crumbs

Ingredients

Bread slices: 10

Method Of Preparation

Cut the bread into small pieces and put in the blender and blend it.

Add the powder the oven proof bowl. Place the bowl in the oven and put the microwave to the highest temperature to 8 minutes. Open the oven in each 2 minutes and give a stir with the spoon so that it will get heated up evenly. In the first few minutes you will feel it turning to dough don’t worry after it is roasted well you will get fine and perfect bread crumbs. During the last minutes, just keep an eye on it so that it won’t get burnt. The oven temperature may vary. When cooled store in an air tight container.

OR

You can first roast the bread in the oven and powder it too.

But what I felt is that the first method goes perfectly to get the bread crumbs without making it to a fine powder.