Sunday, July 20, 2008

Potato Methi Poori

A twist from the plain poori.Combining Potato-methi gives flavor and taste to this poori.


1 cup - All purpose flour / Maida Or Wheat flour
1 big - Potato, boiled & mashed

1 tbsp - Dry kastoori methi leaves
Salt to taste


1 ) In a mixing bowl, add maida, kastoori methi leaves, boiled potato and salt to taste.
Mix and combine the ingredients well. Knead well to make a dough. If needed sprinkle some water, which most properly will not be necessary.

2 ) Make small key lime size dough balls out of the dough. With a rolling pin, roll out the
dough to make circular shape. Dust some flour, to help roll the dough.

3 ) Add enough oil to a kadai or wok. Heat oil on medium heat. To test if the oil is hot enough
to fry the poori's, take a small dough piece, drop into the hot oil. If the dough fries and comes up immediately, then the oil is ready to fry the pooris. With care, add one rolled out dough at a time and make pooris. Flip and fry on both sides. Poori will fluff up when the oil is at the right temperature. Mostly medium heat will work fine.

4 ) Drain poori out of the oil and transfer to a plate with paper towel.

Serve with chana masala or curry of your choice.

Thursday, July 10, 2008

Chicken Cutlet

A cutlet with chicken, with cooked chicken meat, potato and spices makes a nice snack or can be placed in between bread slices or buns to have as a sandwich or burger.


2 medium - Chicken breast pieces, cut to small piece
1/2 tsp - turmeric powder
1/2 tsp - Black pepper powder
1 big - Potato, quartered

Salt to taste


1 small - Onion, chopped finely
2 to 4 - Green chili, chopped finely
1 tbsp - Grated ginger
1 tbsp - Grated garlic

1/2 cup - Coriander leaves, chopped finely
2 tsp - Coriander powder
1 tsp - Garam masala powder

For Coating

1/2 cup - Bread crumbs

1 big - Egg


1 ) Cook chicken in little water, along with potato, turmeric powder, pepper powder and salt to taste in pressure cooker for 3 to 4 whistles. Turn the cooker off and cool. Take out the chicken pieces and shred/ mince in a blender in small batches. Transfer to a bowl. Take out the potato pieces and mash it up and mix with shredded chicken.

2 ) Heat oil in a pan, add ginger and garlic, fry for till lightly browned, then add onion, green chili, fry till onion is lightly browned. Add coriander powder, garam masala powder, mix and fry. Then add coriander leaves and fry for few seconds. Transfer to the chicken bowl. Mix and combine well. Adjust salt to taste.

3 ) Make small oval shaped chicken patties out of the chicken mixture. Beat egg and set aside. Spread bread crumbs in a plate, set aside. Now dip each pattie in egg and then roll in bread crumbs.

4 ) Heat a non stick pan with oil to shallow fry the patties. Place patties in the oil and fry on both sides to deep brown color. Drain out of the oil and transfer to a plate.

Serve hot as a snack or place between bread /bun and have as a sandwich / burger.

Thursday, July 03, 2008

Strawberry Raita

Raita with strawberries is lightly tart from the strawberries and spiced with a dash of spices brings out a flavorful raita.


1/2 cup - Strawberries, chopped to small pieces

1 cup - Chilled yogurt
1 to 2 tsp - Sugar
Dash of - Black rock salt

Dash of - Red chili powder

1/4 tsp - Roasted
jeera powder
Salt to taste


1 ) Beat yogurt with sugar and little salt to taste. If the yogurt is too sour, add more sugar otherwise less.

2 ) Mix strawberry with yogurt. Sprinkle, black rock salt, red chili powder, roasted jeera powder. Mix in and serve.

Serve fresh.