Tuesday, 10 November 2015

POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)

POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)



INGREDIENTS

  • Potatoes (boiled and mashed) - 5-6 medium sized
  • Mint (pudina chopped) - 2 tablespoons
  • Coriander leaves chopped - 2 tablespoons
  • Salt - 3/4th teaspoon (adjust according to taste)
  • Red chilli powder - 1/2 teaspoon
  • Dried mango powder (amchoor) - 1/3 teaspoon
  • Corn flour - 2 teaspoons
  • Oil - 2-3 tablespoons (if using air fryer otherwise oil for deep frying)

METHOD

  • In case you are using air fryer then we need to cook potatoes first to make a mix.
  • Heat 2-3 tablespoons oil in a pan and add boiled and mashed potatoes to it.
  • Toss them well and then add salt, red chilli powder, amchoor powder and cornflour and cook and mix well.
  • Add coriander and mint leaves and cook well.
  • In case you are not using the airfrier, mix all the ingredients except oil. 



  • Next, make small round cutlets.



  • If using airfrier,grease the surface and airfry at 180 degrees for around 12-15 minutes till they turn golden brown in colour.



  • If not using airfrier, heat oil for deep frying.
  • Deep fry cutlets till they turn golden brown in color. 
  • Potato mint cutlets are ready to serve.

Wednesday, 21 October 2015

SOOJI HALWA

SOOJI HALWA



INGREDIENTS
  • Semolina (Sooji)-1 cup
  • Desi Ghee-1/2 cup
  • Sugar-1 cup
  • Boiled Water-4 cups
  • Dry coconut-grated
  • Cardamom powder-a pinch for flavour
  • Raisins

METHOD
  • Heat desi ghee in a pan.
  • Add semolina to it & stir continuously till the color turns to brown.
  • Add the cardamom powder & sugar & stir for 2-3 minutes.
  • Next add boiling hot water & stir continuously to avoid the formation of lumps.
  • Cook till it becomes slightly thick & then add raisins & grated coconut.
  • Garnish with grated coconut.
  • Sooji halwa is ready to serve.


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