Wednesday, October 19, 2005

Potatoe Mince Pies

2 Cups Flour
2 tsps baking powder
2 tblsp oil
1 egg
¼ tsp salt
Enough milkMix all the ingredients together to form a soft dough.

3 large potatoes
¼ cup water
3 tblsps oil Salt to taste
¼ tsp arad Ground red chillies to taste
1 cup samoosa mince (optional)
Chopped green dhana
Chopped spring onions.

  1. Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until water burns out and potatoes are cooked.
  2. Remove from heat and cool.
  3. Add samoosa mince, green dhana and spring onions.
  4. Make pies and dip in paste made from flour water and one egg.
  5. Deep fry in moderately hot oil until golden brown on both sides.
Inshallah, this will be a tasty treat you will enjoy!

Friday, October 07, 2005

Vegetable Cutlets

1 Cup Mixed Frozen Vegetables
1 Onion Grated
1/2 Tsp Green Ground Chillies
1/2 tsp Ground GarlicDhana / Jeeru and Arad
Salt to Taste
3 Potatoes boiled in jackets and Mashed
2 Eggs BeatenBread Crumbs

  1. Braise onions in butter or ghee just until onions are soft
  2. Add spices and veggies and stir fry until all moisture has evaporated.
  3. Allow to cool
  4. Mix together veggies and mash and form into cutlets
  5. Dip cutlets in egg and bread crumbs .Fry slowly in very little moderately hot oil until golden brown and crispy.
  6. Drain on paper towel
  7. Serve hot with chutney

Wednesday, October 05, 2005

Chicken Kadahi

Ingredients :
225grams / 8 oz Skinless boned chicken
2 Tablespoons corn oil
2 onions,diced
1 Teaspoon garlic pulp
1 Teaspoon ginger pulp
1 Teaspoon chilli powder
2 Tablespoons chopped fresh coriander leaves
1 Green pepper, deseeded and sliced
8 cherry tomatoes
1/2 Teaspoon garam masala
1 Teaspoon shredded gimger, to garnish
1 Lime, cut into wedges

Method :
1) Cut the chicken into bite sized cubes and set them aside.
2) Heat the oil in a kadahi,wok or deep frying pan over a moderate heat and fry the diced onions for about 3 minutes
3) Add the chicken pieces and stir-fry to seal them.
4) Next add the ginger,garlic,ground coriander,chilli powder and salt to taste.Continue to stir-fry for a further 2 minutes.Addhalf the chopped fresh coriander and about 300ml of water.Reduce the heat and cook for 7-10 minutes,or until the sauce beginsto thicken and the chicken is cooked.Add the green pepper ,cherry tomatoes and gara masala and stir fry for a further 2 minutes.
5) Serve garnished with the shredded ginger and remaining fresh coriander, Squeeze the juice from a wedge of the lime over the chicken and serve with the remaining lime wedges.