Wednesday, October 24, 2012

Panfried potato and meat cutlet/ croquette/ tikki

                The deep fried potato, and minced meat cutlet is a popular snack throughout the world. There are different variants, in North India it's called tikki, in Korea it's Goroke, kroketten in Germany, croquette in America, almost every cuisine have their own version of it. 
            In this recipe, the cutlet is pan fried and i layered the minced meat and bell pepper with a bread slice and mashed potato
            We can recycle stale bread, leftover vegetables or meat into savory cutlets/ croquettes. Use mixed vegetables instead of meat for a fresh vegetarian tikki or make it a kid's menu by, filling the bread with pizza toppings or mac and cheese.
Ground meat sandwich/ croquette
6- 8 slices           bread
1 cup                  mashed potato
1/2 tsp                butter (optional)
1                        capsicum/ bell pepper (finely chopped)
1 cup                  minced/ ground meat
1 tsp                   garam masala/ curry powder
1                        chopped green chilli (optional)
1 tsp                   chilli powder
1/6 tsp                ground pepper 
1/2 tsp                lemon juice 
salt                     to taste
4 tbs                   oil
1. Combine the meat, garam masala/ curry powder, salt and chilli powder together. In a separate bowl, mix the mashed potato with ground pepper, salt and butter. 
2. Heat 1/2 tbs of oil in a pan, add the capsicum, salt and green chilli and fry till it becomes soft, remove it from the pan and keep it aside.
3. Heat 1/2 tbs of oil in the same pan and stir fry and brown the meat, reduce the heat and add 2-3 tsp of water to it. Cover the pan and cook, till it's done and the meat mixture becomes dry. 
4. Remove the crusts off the bread and uniformly flatten the bread slices with a rolling pin.. 
5. Place a slice of bread on a cutting board, spread 1/2 tbs of  mashed potato evenly, in the middle of the bread slice. 
6. Put a tsp of meat and another tsp of capsicum mixture over the  potato.
7. Wet the edges of the bread slightly, fold the bread and press it together with the stem of a spoon, press and seal all the three 
8. For a fancy look, use a fork and press the edges together. 
9. Slightly flatten the top of the bread by pressing it softly with a spoon or fork. 
10. Heat oil in a flat pan/ electric skillet and fry the stuffed bread slices. Flip it and cook, till both sides becomes golden brown.
11. Remove from heat and transfer it to a serving plate and serve it  warm, with tomato ketchup.

Feel free to comment. I love your feedback. Enjoy ur cooking! Have a blessed day :)


Sunday, October 21, 2012

Pomegranate and Cauliflower Salad/ Autumn Salad

Autumn offers many nutritious fruits and vegetables. we can get cauliflower throughout the year, but it's a cool weather crop and at it's best in fall and winter. Pomegranate is an autumn fruit, in the northern hemisphere. This is a fresh autumn salad, with lot of flovor and texture.
Fresh and bursting with flavor and texture!!!
  Cauliflower nutrition facts: A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.  Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. It contains several phyto chemicals, common in the cabbage family, that may be beneficial to human health. Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer. Other glucosinolates, carotenoids, indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist,  slowing the growth of cancer cells. Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds - Wikipedia
Pomegranate nutrition facts: Pomegranate juice provides about 16% of an adults daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5 (pantothenic acid), potassium and natural phenols, such as ellagitannins and flavonoids. Pomegranates are listed as high-fiber in some charts of nutritional value. That fiber, however, is entirely contained in the edible seeds which also supply unsaturated oils. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber, oils and micro nutrients- Wikipedia
Adding orange juice and orange zest to this salad, knocks down the raw smell of the cauliflower.
2 cups     scraped cauliflower
1/2 cup   canned garbanzo beans/ cooked channa
2 cup      pomegranate
15-20     baby spinach leaves
1             orange slices 
1 tbs       olive oil
2 tbs       orange juice
1 tsp       orange zest
2 tbs       chopped nuts  
1. Drain the liquid and wash the garbanzo beans.
2. Mix the shredded cauliflower, pomegranate, garbanzo beans and keep it aside.
3. Combine olive oil, orange juice, nuts and orange zest in a bowl, pour it over the shredded cauliflower mixture and mix it nicely.
4. Arrange the spinach leaves on the bottom of a serving bowl, layer the cauliflower salad over it. 
5. Place the orange slices around the salad, cover and  keep the salad for at least 2 hours before serving.