Preparation time: 15 minutes
Serves: 5-6
Ingredients:
1. 2 cups semi-boiled broken noodles
2. 1/4th cup wheat flour
3. 1 cup Spinach (chopped)
4. 1 Onion (chopped)
5. 1 teaspoon Ginger paste
6. ½ teaspoon Garlic paste
7. ½ cup grated carrot
8. Salt to taste
9. Black pepper to taste
10. 100 gms cheese
11. 1 egg
12. 1 cup bread crumbs
13. 1 cup milk
14. 1 tablespoon cooking oil
How to prepare:
Firstly, mix noodles with the wheat flour, Spinach, grated carrot, Ginger, garlic and chopped onions. Set this mixture aside
For white Sauce: Heat 1 tablespoon oil in a pan. Fry the wheat flour on low heat. On changing colour, remove from fire. Add milk slowly while stirring continuously. Put the mixture back on low heat till it thickens. Remove from heat and allow to cool. Add salt, black pepper and half a cube of grated cheese.
To the noodle mixture add half the white sauce and mix well. Add more white sauce if required so as to obtain a semi solid consistency.
For Cheese Cutlets: Keep the total mixture on your palm and flatten it. Cut the balance cheese into small cubes and place one cube in the middle of the mixture. Now fold into an egg like shape, dip into whipped egg. Then roll it in bread crumbs and deep fry.
Tastes best when served with: Coriander and mint leaves, spring onions, cabbage and sliced tomatoes, and not to forget tangy tamarind sauce!
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5 to 6
Ingredients:
1. Poha : ½ cup heaped full
2. Cottage cheese: 1/4th cup
3. Boiled peas: 1 tablespoon
4. Bread Slice: 1 ( with sides trimmed)
5. Ginger : 1 inch (chopped)
6. Onion: 1 tablespoon (finely chopped)
7. Green chilly: 1 (finely chopped)
8. Coriander leaves: 1 tablespoon (finely chopped)
9. Garlic: 2 cloves (Finely chopped)
10. Coriander (Dhania) powder: ½ teaspoon
11. Cumin (jeera) powder (roasted): 1/4th teaspoon
12. Red chilly powder: 1/4th teaspoon
13. Lemon juice : 1/4th teaspoon
14. Garam masala powder: 1/8th teaspoon
15. Salt to taste
How to prepare:
Firstly, pour 1/4th cup water on bread slice. Wash poha thoroughly in water twice. Drain out excess water and keep aside for 10 minutes.
Now squeeze the bread slice gently to drain out water and mix it with poha thoroughly. Now add cottage cheese to this mixture and mix gently.
Once this mixture is ready, add rest of the ingredients to it. Now you can give different shapes to the mixture such as round, oval, triangle and make different shaped rolls from the mixture.
Heat oil in a pan and fry these cutlets till they become light brown in colour.
Best when served with: These cutlets taste best when served with tamarind and pudina chutney. They’ll also taste good with tomato ketchup! Also, if you want to make this dish more filling, you can serve it with grated carrot and radish mixed with tamarind chutney. They’ll simply taste out of the world!
Methi (fenugreek) Corn Rolls/Badaa
Cooking Time : 15 min.
Preparation Time : 20 min.
Ingredients:
1. ½ cup Methi leaves (chopped)
2. ½ cup boiled and mashed corn
3. 1/4th cup gram flour (Besan)
4. 2 tablespoon Cornflour
5. 1 Teaspoon Ginger paste
6. 1 Teaspoon garlic paste
7. 1 Teaspoon Green Chillies
8. ½ Teaspoon Sambhar Masala
9. 1/4th Teaspoon Turmeric Powder
10. ½ Teaspoon Coriander (Dhania) Powder
11. ½ Teaspoon Cumin (jeera) Powder
12. 1 Pinch Soda Bi-carbonate
13. ½ Teaspoon Red Chilli Powder
14. Salt to taste and Oil for frying
Method of Cooking: To start with, sprinkle salt on Methi Leaves and mash them slowly with hands. Now add all the other ingredients to methi leaves and and gently squeeze the mixture.
Now start making small balls from the mixture and deep fry.
And this mouth watering snack is ready to serve!
Best when served with: Pudina (mint) chutney or tamarind chutney