Posts filed under ‘mango powder’

Cheesy garlic Mayo stuffed Sweet Potato balls

Cheesy garlic Mayo stuffed Sweet Potato balls is a lip smacking, indulgent snack perfect for parties or as an after school snack for kids. Mayo is stuffed in a sweet potato covering to make this addictive snack. You can deep fry, bake of Air fry these balls. You can also use green bananas instead of sweet potatoes. Cheesy garlic Mayo from Del Monte forms the cheesy, tangy, garlicky, soft centre which complements the sweetness of the sweet potatoes. Del Monte cheesy garlic Mayo which is a delicious blend of mayo, cheese & garlic flavor can also be used to make…

Continue Reading November 2, 2016 at 2:47 am Leave a comment

Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:

Ingredients:

7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying

 Method:

Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:

Ingredients:

2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste

 Method:

Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.

 

Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork

August 22, 2010 at 8:17 pm 19 comments

Friday Monsoon Magic-Oatbran-Moong sprout Masala Bread

Oatbran-Moong sprout Masala Bread for this week’s Friday Monsoon Magic (though the Monsoon has forgotten its magic J ) 

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You can have this ‘Bread Bhajji’ like toasts without any guilt and feel healthy at the same time- good for the health and the soul.J

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Oat Bran Moong Sprout Masala Bread

Serves: 3-4

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8-10 slices Whole Wheat Bread or Multi grain bread

½ cup Moong sprouts

½ cup Oat Bran

5-6 garlic cloves

4-5 green chillies

½ “piece ginger

4-5 sprigs few coriander leaves

1 tsp amchur (dry Mango) powder

Salt as per taste

Oil for shallow frying  

Grind the Oat Bran in the mixer and keep it aside.

Now grind together the Moong sprouts, garlic, chillies, ginger, coriander to a fine smooth paste using water if required.

Mix together the Moong mixture and the Oat bran and keep aside for 10- 15 minutes.

Add salt and amchur powder and mix nicely.

Add little water if required to make a thick batter.

Cut the bread slices diagonally into two pieces.

Heat a tava/skillet.Sprinkle little oil.

Coat one side of each bread piece with the batter using a spoon or butter knife.

Keep them on the tava-coated side down.

Now apply the batter on top of each piece.

Fry nicely on both sides till golden brown using minimum oil.

Alternatively you can grill the Bread pieces in the oven.

Serve hot with Ketchup or Chutney or as it is. 

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Note: I have used Oat Bran, obviously since it is healthier. You can also use Besan/Chick Pea flour   

July 20, 2007 at 10:02 am 5 comments

Beetroot Kofta curry

The basic idea for Beetroot Kofta curry is from the magazine ‘Cooking and More’ by Tarla Dalal. I have adapted the recipe to suit our taste.

beetrootkoftacurry.jpg

As I said earlier in one of my posts Beetroot Cabbage curry, Beetroot is one of my favourite veggies and you will rarely find the absence of this vegetable in my fridge.I have slightly altered the masalas for the Beetroot koftas. The gravy/curry in the original recipe was a sweetish Makhani type of gravy.I completely changed the recipe to make a spicy Misal type of gravy.

Beetroot lends a lovely pinkish-red hue to the koftas and the spicy curry is just perfect to sensitize your taste buds.

For the Beetroot Koftas you need:

kofta.jpg

1 Beetroot washed,peeled and grated

2 Carrots washed,peeled and grated

1 Potato boiled and grated

2 tbsp besan (gram flour)

1tsp ginger paste/grated ginger

1 tsp green chili paste

½ tsp cumene powder

½ tsp coriander powder

½ tsp dry mango powder (amchur)

Salt to taste

Oil for deep frying

For the curry you need:

curry.jpg 

2 onions sliced

1 tomato blanched and pureed

½ tsp Kanda- Lasun masala (Onion Garlic masala)

1-2 sprigs fresh green coriander leaves (optional)

½ tsp Red chilli powder

½ tsp cumene seeds

For Garnishing

Fresh Coriander leaves

Lime juice 

Mix all the ingredients for the Kofta. Make small balls of this mixture and deep fry in oil. Drain excess oil from the koftas by keeping them on a tissue paper. Keep aside the crisp and lovely pinkish-red colored koftas. 

Take 1 tsp oil in a pan and add the sliced onion to it and fry nicely till they turn golden brown. Add the coriander leaves and the Kanda lasun masal.(You can add any masala of your choice-garam masala, kala masala etc) Fry 1 minute and remove from heat. Cool this mixture and blend it to a fine paste. 

Heat 2tsp oil in a pan and add this onion paste to it. Cook for 4-5 minutes till the paste turns to a golden red color stirring continuously so that it does not burn.Add the red chili powder. Add the tomato puree and fry till oil starts leaving the sides of the mixture.Add water to the desired consistency. Add salt as per taste. Let this curry boil nicely and then switch off the gas.  Just before serving add the crisp Beetroot Koftas to the hot spicy gravy and garnish with coriander leaves and lime juice.

February 22, 2007 at 2:14 pm 3 comments

CapsiCups (Stuffed green Bell peppers)

Fresh Green Capsicums ( green Bell Peppers) or any veggies for that matter are quite difficult to resist, the way they are stacked neatly in the vegetable markets here. I also like the freedom these veggie vendors give you for selecting the veggies on your own. That’s the reason I dislike buying veggies in the malls …prepacked in polythene bags.

I picked up some fresh, firm, crisp, greenest (I know there’s no word like that, but I am using the superlative to let you know  how much freedom the vendor gave me to choose the best he had!) baby capsicums (again I could choose the size that I wanted from the range of sizes he had)

I like adding capsicums to any recipe for the color it gives to that recipe. Be it Red, Yellow or Green (these are the only colors available here) the recipe looks great. That these peppers are rich in Vitamin C is an added advantage. I also like its crunchy texture so am always careful not to overcook them.

Here’s a simple and nutritious recipe for green Baby capsicums, stuffed with whichever veggies I had in my stock!

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You need:

8-10 green Baby capsicums (green bell peppers)

2 large potatoes boiled and mashed

½ cup Carrots finely chopped

½ cup French beans finely chopped

½ cup Sweet Corn kernels boiled

(You can add any other veggies like peas, onions etc.Adjust the amount of veggies according to the size and number of capsicums.)

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½  tsp coriander powder

½  tsp cumene powder

¼ tsp turmeric powder

½ tsp cumene seeds

½ tsp Garam Masala powder

½ tsp dry red chilli powder

½ tsp amchur powder(dry mango powder)

salt as per taste.

1 tsp oil

Cut the capsicum tops and remove the seeds inside. Blanch them in boiling water for 5-6 minutes (don’t overcook them.) and drain them. Keep aside.

In a pan heat oil, add cumene seeds. Add the carrots and sauté for 1 minute.Then add the French beans, sauté and cook covered for few minutes or till the veggies are just done. Add the boiled corn kernels and cook for a few minutes more.Add the mashed potatoes and mix nicely. Now add the masalas- turmeric powder, coriander powder, cumene powder,red chilli powder and Garam masala .Add salt and mix nicely.Lastly add the amchur powder, mix and remove from steam and cool the mixture.

Stuff the blanched capsicums with this mixture.

Arrange the capsicums in a greased baking dish and bake at 190oC for about 10 mins.

Serve hot.

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September 14, 2006 at 4:57 pm 6 comments


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