Soya Nugget Cutlets


Soya Nugget Cutlet

2 cups soya nugget(meal maker)
1 large onion chopped finely
1 tbsp ginger chopped finely
3-4 green chilis chopped finely
2 sprigs curry leaves chopped finely
½ tsp garam masala
½ tsp pepper powder
1 large potato boiled
1 beaten egg (for vegetarian – mix 3 tbsp flour mixed with water to make batter)
Bread crumbs

Boil some water and soak soya nuggets in it. Keep covered for 15 mins.
Meanwhile peel and cube the potatoes. Cook covered in a microwave safe bowl with little water for 6-7 mins. Drain excess water and keep aside.
Drain the hot water from nuggets and add some cold water. Take few in your hands and squeeze out the water completely.
Mince the soya nuggets in a grinder or food processor bowl and keep aside.
Heat 2-3 tbsp oil in a pan and add onions and saute till translucent.
Add ginger, green chilis, curry leaves and salt and mix well.
Add minced soya nuggets and mix well.
Add pepper powder and garam masala and mix well.
Keep aside to cool.
Mash the potato with a fork and add to cooled soya mixture. Add little beaten egg and mix well.
Make small rounds and shape the way you desire. Dip in rest of beaten egg and roll in bread crumbs.
Either deep fry or shallow fry the cutlets.
Serve with tomato ketchup.


Aloo Bonda/Potato Ball Fritters


Aloo Bonda

2 medium potato
½ cup green peas (optional)
1 green chili chopped
1 tsp chopped ginger
1 small onion chopped
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
1 tsp urad dal
2 tbsp oil
Oil for deep frying

For batter:
½ cup gram flour
1 tbsp rice flour
2 pinch baking soda
½ tsp red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
Salt to taste
Water to make a thick batter

Peel and chop potatoes to medium cubes.
Place in a microwave dish along with green peas and 3 tbsp water.
Cooke covered for 6-7 mins till potatoes are cooked soft. Drain excess water and keep aside.
Heat a pan and add oil.
Add urad dal and saute till it becomes golden colour.
Add onion, ginger, green chilis, curry leaves and stir till onions are translucent.
Add turmeric pwd, salt and mix well.
Add potatoes and green peas and mix well.
Mash with a masher or fork. Add coriander leaves, mix and let the mixture cool.
Make small balls of potato mixture.
Make a smooth batter with batter ingredients.
Dip potato balls in batter to coat well and deep fry till golden brown.
Transfer to a kitchen towel.
Serve with tomato ketchup or green chutney.

Corn Cheese Balls


Corn Cheese Balls

1 cup sweet corn
1 medium potato boiled
5 tbsp cheese (cheddar or mozzarella or mixed)
Salt and pepper
2 tbsp corn flour
Bread crumbs
Batter made of 4 tbsp corn flour or all purpose flour with water (not thick)
And any/few of the optional items below per your taste:
1 tbsp chopped coriander leaves
1-2 chilis chopped
1 tsp chili powder
2 pinch oregano (optional)
1-2 tbsp finely chopped capsicum

Boil corn for 10 mins and drain well.
Add a handful of corn to a bowl.
Transfer the rest to a blender and pulse to a coarse paste and add to the bowl.
Add mashed potatoes, cheese, corn flour, salt and pepper and any other optional items to the bowl and mix well.
Make small balls.
Dip in corn flour batter and roll in breadcrumbs.
Deep fry till brown all over. (medium flame)
Serve with ketchup or chutney of your choice.

Cheddar Biscuits

Cheddar Biscuits

Cheddar Biscuits

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp garlic powder
¼ tsp cayenne powder
½ tsp salt
1 tsp sugar
½ cup butter melted
1 cup cold buttermilk
1 cup cheddar cheese shredded

2 tbsp butter melted
½ tsp garlic powder
½ tsp parsley

Whisk flour, baking powder, baking soda, garlic powder, cayenne , sugar and salt in a large bowl.
Add cheese and stir.
In a smaller bowl, stir buttermilk and melted butter. Butter will form small clumps.
Add to the flour mixture and mix gently with a rubber spatula till all flour is mixed.
Either use a big spoon to scoop out the mixture and place on a greased or parchment covered baking tray or use your hands to grab small portions, form rounds and gently press to flatten and place on the tray.
Leave some space between the biscuits.

Cheddar Biscuits 1

Bake in a preheated oven at 180 degree celsius for 12-15 mins or until the biscuits start to become golden brown.
While the biscuits are baking, melt the butter for topping and add garlic powder and parsley.
As soon as you take the biscuits out of oven, brush the melted butter on top.
Serve warm.

Baked Potatoes 2 ways – spicy Indian and garlic herbs

Baked potatoes 2 ways

Baked Potatoes 2 ways – spicy Indian and garlic herbs

2 large potatoes cut into big cubes
6-7 small potatoes quartered

Spicy Indian flavor
2-3 tbsp oil
2 tsp red chili powder or chili flakes
½ tsp cumin powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp amchur powder or chaat masala

Garlic Herbs
2-3 tbsp oil
2 cloves garlic minced
1 tsp dried parsley
½ tsp dried thyme
Salt and pepper

The potatoes have to be parboiled. Boil 5-6 cups of water with some salt in a large pan and add potatoes. It’s ok to add both sizes together.
Cook till the potatoes are half cooked and drain.
Mix Indian spices in a bowl and add cubed potatoes pieces and mix well.
Mix garlic herb spices in another bowl and add quartered potato pieces and mix well.
Transfer the potatoes to a baking tray.
Bake and broil in a preheated oven at 180 degree Celsius for 10-15 mins or until the potatoes start to crisp on the outside.
Serve and enjoy.

Bread Bowls

Bread bowls

Bread Bowls

Few bread slices

Preheat oven at 150 degrees Celsius.
Remove the sides of white or brown bread. Roll each with a rolling pin.
Cut into 2 or 4 pieces as per size. (I cut mine into 4)
Lightly grease a mini muffin pan with oil. Place one slice in each mold and slightly push down to hold shape.
Brush some oil very lightly on the bread. (It’s still ok without oil)
Place in the oven for 8-10 mins. You can transfer the half-baked ones to another flat tray (side by side in oven) and use the muffin tin for second batch. It becomes crispy when cool. Or once all are done, switch off the oven and leave the bread bowls in the oven for half hr.
Stays crispy for 2 days in an airtight container.
Place 1 tsp stuffing in bread bowls and serve.

Stuffing ideas: Place in cool bread bowls just before serving.
1. Heat 2 tsp oil. Saute 1 tsp ginger and garlic, half chopped onion. Add ½ cup cooked minced meat or chicken. Add seasoning of your choice, ½ chopped tomato. Saute till almost dry. Add chopped coriander leaves and mix. Cool mixture.

2. Mix 1 medium boiled potato cut into small cubes, 4 tbsp chopped onion, 2 tbsp chopped coriander leaves, ¼ tsp red chili flakes, 2-3 tbsp tamarind sauce.

3. Heat 2 tsp oil. Saute 4 tbsp chopped onion & 1 tbsp chopped garlic. Add ½ cup chopped mushroom and ½ cup chopped spinach. Mix and cook. Add seasoning, 2 pinch dried basil and 4 tbsp cream. Mix well and cool. (in picture)

4. Egg salad or chicken salad or tuna salad (use dressing only to bind)

5. Any leftover finely chopped!!

Bread bowls 1

Quick Mini Punjabi Samosa

Mini Punjabi Samosa

Quick Mini Punjabi Samosa
Makes 12-14

1 cup all-purpose flour
2 tbsp shortening
½ tsp salt
1 tsp ajwain seeds
Water to make dough

1 large potato
2 tsp crushed coriander seeds
½ tsp crushed fennel seeds
½ tsp red chili flakes
4-5 tbsp chopped coriander leaves
½ tsp black salt
Salt to taste
Oil for deep frying

Add flour, salt, ajwain and shortening in a bowl.
Rub shortening and flour with your fingers to resemble bread crumbs.
Add enough water to make stiff dough.
Peel and cube potatoes.
Place in a microwave safe bowl along with handful of water and cook for 6-7 mins. (add green peas and chopped carrots if you wish)
Drain excess water and mash with a fork. Leave few small pieces intact.
Add coriander seeds, fennel, black salt if using, chili and coriander leaves.
Check seasoning and keep aside.
Make lemon size balls of the dough and roll to rounds of uniform thickness. Keep covered otherwise they dry out.
Two ways to use the wrapper. Cut rounds into 2.

Mini Punjabi samasa 1

Take a heaped tsp of filling and place on one side of wrapper. Dip your finger in water and run around the edges. Fold the other half over the filling. Press lightly with your finger and use a fork to close out completely. This is the easiest method.

Mini punjabi samosa 2

For regular samosa shape, see picture. Fold half of the wrapper. Rub water on the edge and place the other side edge over it. Press with fingers to close. Now fill the cone. Again rub water over the edges and press to seal the edges. Keep covered till all wrappers are used up.
Heat oil and fry few samosas at a time. Keep medium heat so it cooks and browns evenly.
Serve with ketchup or green chutney.

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

Mini Buttermilk Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
½ cup butter
¾ cup cold buttermilk (I used yoghurt mixed with water)
2 tbsp milk or egg wash

Mix flour, salt and baking powder in a large bowl.
Add butter cut into cubes and mix quickly either with two knives or use your hand until butter and flour is mixed. Its ok if few pieces remain.
Make a well in the center and add buttermilk. Stir just to combine.
Dust the work surface with little flour and tip the mixture on to it. Knead lightly few times to combine.
Pat the dough to a rectangle. Visually divide the dough into 3 parts and fold one half over the middle. Fold the other end over. Dust the work surface with flour if required.
Pat the dough to 1 inch thickness. Cut 1 inch rounds with a sharp cutter. Don’t twist the cutter when you cut the rounds. Also dip the cutter in flour once in a while so it doesn’t stick.
Bring leftover dough together and pat to 1 inch thickness. Don’t knead it.
Place the rounds on a parchment paper covered tray, leaving little space between each.
Brush lightly with milk or egg wash (egg white beaten with 1 tbsp milk)
Bake in a preheated tray at 200 degree Celsius for 12-15 minutes or until the top starts to brown.
Take out and place on a wire rack to cool.
Serve warm as is or better with cream cheese or my favourite….jam!!

Mini Buttermilk Biscuits 1

Labneh Zaatar Balls

Labneh zaatar balls

Labneh Zaatar Balls –Quick Method

1 or 2 cups of yogurt (full fat or low fat)
Salt to taste
3-4 tbsp zaatar
Olive oil

Mix yogurt and salt and place in a muslin cloth.
Tie the cloth and hang it such way that all water drips out.
Preferably leave it in the refrigerator for 8-10 hrs. (Tighten the cloth as required)
Take the labneh out of the muslin cloth and make small balls.
Roll in zaatar and serve with salads if using immediately.
For storing, put them in a clean glass jar and cover with olive oil.

Zaatar is optional.
You can mix fresh finely chopped herbs like parsley before making balls.
Use as a dip for crackers.

Baked Brinjal Boats

Baked brinjal boats

Baked Brinjal Boats

2-3 Large Brinjals
1 onion sliced
3 cloves garlic chopped
½ tsp red chili flakes (optional)
Few cherry tomatoes
5 tbsp crumbled feta cheese
4 tbsp chopped fresh mint leaves
2 + 2 tbsp olive oil

Wash and wipe the brinjals.
Cut horizontally into two and scoop out the inside leaving ½ “ thick skin.
Rub little oil inside and sprinkle salt.
Chop the scooped flesh to small pieces.
Heat 2 tbsp oil and add garlic and saute.
Add onion and chili flakes and saute for a minute.
Add scooped brinjal flesh and mix well. Saute on medium heat for a few minutes.
Check seasoning, add mint leaves and take off fire.
Fill the brinjals boats with this mixture.
Scatter few cherry tomatoes and sprinkle feta cheese.
Bake in a preheated oven at 180 degree Celsius for 20-30 minutes or until the brinjals skin is cooked and soft.
Serve hot.