SUKHA ALOO MASALA

#Potatoes ….have them in any form fried, baked, in pies, in salads or just as a simple vegetable dish to go with your puri or paratha. I love any kind of #aloo ki sabzi …

Came across this recipe on a TV show and had to try it out….but of course it was totally customized according to the ingredients at hand!

The outcome however was really exciting for me to share with all of you….

Find out for yourself….

And yes you could customize it to suit your taste perfectly J

Sukha Aloo Masala              Serves 2 - 3

 Ingredients

Potatoes (boiled) – 2 large or 4 medium

Cumin seeds – ½ tsp

Mustard seeds  – ½ tsp

Green chilli – 1 tsp chopped finely or to taste

Coriander pdr – ½ tsp

Cumin pdr  – ½ tsp

Red chilli pdr – ¼ tsp

Turmeric/ Haldi pdr – ¼ tsp

Salt – to taste

Asafoetida/ Hing – ¼ tsp

Dry Mango pdr/ Amchur -  – ½ tsp

Fresh coriander – a small bunch chopped

Oil – 2 tblsp

 Method

1. Boil, peel and cut the potatoes into dices.
2. Place the potato pieces in a large bowl and add the coriander, cumin, red chilli pdrs to them. Add salt and turmeric pdr and mix well. Keep aside.
3. Heat oil in a wok. Add the mustard and cumin seeds to the hot oil and let splutter. Add the asafetida and mix it in.
4. Tip in the potato pieces into the oil and cook on medium heat stirring well till they take on a slight colour.
5. Add the Dry mango pdr and the chopped coriander and mix in well.
6. Take off the heat and serve with a bread of your choice.

Note: You could add ginger or garlic or ginger-garlic paste to the oil to flavor it differently.

            Chaat Masala or Lime juice may be used in place of the Amchoor pdr.

GINGERBREAD

It’s that time of the year again when you want to bake your heart out. 

There are so many wonderful and traditional recipes to choose from. Everyone in the family awaits eagerly for the baked goodies. 

The spirit of the season has certainly possessed me and I do not want to let down myself for not “baking” enough.

Here is an excellent recipe to try out for sure…

This recipe is my adaptation of a recipe by Rachel Ray’s sister Maria Betar ….

#GINGERBREAD

Ingredients

Maida/All purpose flour – 2 ¼ cup

Butter (salted) – ½ cup plus extra for greasing

Brown Sugar -  1/2 cup

Molasses – 1 cup

Hot water – ½ cup

Ground ginger – 1 tsp

Ground cinnamon – 1 tsp

Ground nutmeg – ¼  tsp

Ground clove – ¼ tsp

Salt – ½ tsp

Egg – I large

Baking soda – 1 tsp

Baking pdr – a pinch

Method

1. Mix the molasses, butter and hot water in a bowl. Combine till the butter has melted.

2. Sift together the flour, baking soda, salt and the ground spices into a large bowl.

3. Add sugar to the flour mixture and combine together with a whisk or fork.

4. In a small bowl break the egg and whisk it lightly.

5. Once the liquid mixture has cooled slightly, add it to the bowl of flour and mix well.

6. Now, add the beaten egg to the mix and combine thoroughly. You may use an electric mixer here.

7. Have a tin greased and dusted with flour ready. I used a 20x20 square tin.

8. Bake on a preheated oven at 150°C for about and hour. Check at 50 mins with a skewer inserted in the middle.

9. Serve warm with a drizzle of orange glaze and a sprinkling of candied ginger bits.

TO MAKE THE ORANGE GLAZE

Sift 4 tbsp of icing sugar into a bowl. Add a few drops of orange juice at a time and combine with a whisk till you get a thick pouring consistency. 

© Rinki’s Kitchen 2013 

WINTER VEGGIE CUTLET/ Beetroot and Carrot Veg Cutlet

A very popular street fast food item of Kolkata….This #cutlet #recipe has stayed with me since my childhood. I remember helping out my mom to form the cutlets ….

The use of #carrot and #beetroot in the filling adds a surprise not only to the look but also the taste. I have found this to be a big hit at parties, be it with grown-ups or children.  

Serving it with mustard or Kasundi and a salad just gives it that extra lift... I'm sure you will enjoy making it too!

WINTER VEGGIE CUTLET                                                                              Makes 10 to 12

Ingredients

Potatoes – 5 medium (boiled and mashed)

Carrot – 1cup (steamed/boiled and chopped)

Beetroot   – 1cup (steamed/boiled and chopped)

Onion – 1 medium sliced thinly

Ginger juice – 2 tsp

Green chilli – chopped finely (optional)

Garam masala pdr – ½ tsp

Peanuts – 2 tblsp (toasted, halved, skinned)

Coriander – freshly chopped

Sugar – 1 tsp

Salt – to taste

Bread crumbs – 1 ½ cups (make a little extra)

Refined flour – 3 to 4 tblsp

Milk/water – about ½ a cup

Oil – for deep frying

Method

1. Boil and mash the potatoes while still hot. Cool slightly before seasoning with salt. Keep this aside.

2. Heat 2 tblsp of oil in a pan and add the sliced onions. Fry till slightly coloured.

3. Add in the  carrot and beet root and cook on medium heat till the veggies look dry. Should be done in about 3 minutes.

4. Season with salt and sugar. Add the chopped coriander,green chillies, garam masala pdr and peanuts. Mix quickly and remove from heat. Let the mixture cool down to room temperature.

5. Make a coating consistency batter with the flour and milk in a shallow dish.

6. Keep the breadcrumb in a plate. Divide the potato mash into golf ball sized balls that are rolled tightly by hand.

7. Take a ball and shape it into a small bowl. Fill with a heaped tsp of the carrot – beet filling. Now carefully shape the potato back into a ball pressing with your fingers to cover the veg filling.

8. Shape into cutlets and coat it with dry flour and then the flour batter.

9. Roll the cutlets into the bread crumb and shape again.

10. After all the cutlets are formed, deep fry them in medium hot oil till  browned and crispy to the touch.

11. Serve hot with mustard and veg salad.  

****Use any leftover filling to make sandwiches. 

© Rinki’s Kitchen 2013 

The filling....

LOW FAT BROWNIES

I came across this recipe in a book by Sanjeev Kapoor – Tasty Eating for Healthy Living.

Since it is really low fat; I thought of giving it a try.

But with the ingredients available at home I came up with my own version which is a slight variation.

….and the brownies turned out quite well!

So, here is my version of the recipe …

LOW FAT BROWNIE

Ingredients

(Dry)

Refined flour – ½ cup

Wholewheat flour – ½ cup

Cocoa pdr – 3 tblsp

Baking pdr – ½ tsp

Baking soda – ½ tsp

Sugar – 1 cup

(Wet)

Milk – ½ cup

Eggs – 2 beaten

Vanilla essence – 1 tsp

Oil – 1 ½ tblsp

Method:

1. Combine the dry ingredients (except sugar) by sifting in a large bowl. Then add the sugar and mix well.

2. Mix together the wet ingredients.

3. Pour the wet mix into the dry mix and combine thoroughly.

4. Prepare an 8”/9” square tin by lining with butter paper. Pour the brownie mix into the prepared tin.

5. Bake at 180°C in a preheated oven for 25mins or till done.

6. Cut into squares and serve.

MISSISSIPPI MUD PIE

Just got over with two back to back Birthdays at home - husband’s and son’s. 

This year my son wanted to cut a pie instead of the Chocolate Cake. Since his favourite is the Mississippi Mud Pie, I knew what he meant….

Being a rich desert I only make it on special occasions….with amazing results each time.

The recipe may seem a little intimidating but is actually not.

I suggest you try this divine, gooey, chocolaty, sinful pie yourself….. 

MISSISSIPPI MUD PIE                                               Serves 9

Ingredients

For the pie dough

All purpose / Refined Flour – 1 ¼ cup

Cocoa pdr – 3 tblsp

Butter – 150 g

Superfine sugar – 3 tblsp

Chilled water – about 2 tblsp

For the filling

Butter – 175g

Brown sugar – 1 ¾ cups

Eggs – 4

Refined flour – 3 tblsp

Semi sweet chocolate – 150g

Light cream or Milk – 1 ¼ cups

Chocolate extract – 1tsp

Method

Pie Dough

1. Sift the flour and cocoa pdr together into a large bowl.

2. Add the sugar and mix thoroughly.

3. Cut the chilled solid butter into small cubes and add to the bowl. Rub the butter into the flour mix with your fingertips till well combined. You must stop when you get a bread crumb like appearance.

4. Bring the mix together with a sprinkling of a little chilled water.

5. Roll out the dough into a large circle with a little sprinkling of flour. Now, fit it into a 9” loose bottom pie dish. Prick with a fork, fill with dried beans and blind bake it in a preheated oven at 180°C for 15 mins.

Filling

6. Cream the butter and brown sugar till light and fluffy.

7. Sift the cocoa pdr and flour together.

8. Gradually beat in the eggs and cocoa pdr mix.

9. Beat in the melted chocolate (should be at room temp) , cream and chocolate extract.

10. Pour the filling into the pie shell and bake at a reduced temperature of 160°C for about 40 mins or until the filling has set lightly.

11. Remove from oven and cool completely on a wire rack.

You may decorate the pie with lightly beaten cream and chocolate curls, chips, sprinkles etc.

© Rinki’s Kitchen 2013 

An ideal summer snack ....

The sweet crunchy baby corn snack is just perfect for the season.

It hardly takes any time to prepare. If you have the ingredients handy you can churn it up while your guests sip on their drinks.

Spice it up to suit your taste buds. I would definitely advise against very strong flavouring.

You must try this one….

CRUNCHY BABYCORN FINGERS                                            Serves 3 – 4

Ingredients

Babycorn – 10 – 12

Finely chopped garlic – ½ tsp

Celery fresh or dried – ½ tsp

Vegetable oil – 1 tblsp

Light soya sauce – 1 tsp

Tabasco – a dash

Salt – to taste

Pepper – a pinch

Method

1. Wash the baby corns and keep aside.

2. Heat the oil, reduce to medium heat and add the garlic and celery. (If using fresh celery, chop the stalk finely)

3. Stir briefly to infuse their flavours. Take care not to burn the garlic.

4. Add the baby corns and stir or toss around.

5. Add the sauces. Season with salt and pepper and toss to mix everything.

6. Serve as a snack with a cool drink.

© Rinki’s Kitchen 2013

Aloo Posto ......

Poppy seed finds a place in many cuisines the world over. It is a historical ingredient that was used for various medicinal values. They are believed to promote fertility and wealth, act as a sedative and aid sleeping.

Posto as it is known in Bengali is loved by everyone. Traditionally it is cooked as an accompaniment to deseeded black lentil (kolai er dal) and  rice.

Now, the most popular posto dish is the Jhingey(Ridge gourd) posto but the one loved at my home is this one…

You may try the Jhinge posto recipe by replacing the potatoes with diced gourd and then you don’t need to add any water.

It is also very good for you in the summer months….

ALOO POSTO/ POTATOES COOKED WITH POPPY SEED PASTE                        Serves 2

Ingredients

Potato cubed – 1large or 2 medium

Khus khus / poppy seed paste – 3 tblsp
Mustard seed paste - 1 tsp

Green chilli – 1 tsp chopped

Turmeric pdr – ¼ tsp

Panch Phoran – ½ tsp

Mustard oil – 2 tblsp

Salt – to taste

Water – ¼ cup

Method

1. Heat the oil and add the panch phoran and let it crackle.

2. Add the diced potatoes and fry for a minute on high heat.

3. Lower to medium heat. Pour in the water and cover to cook the potatoes till they are almost done.

4. Add the pastes, turmeric pdr and the chopped chilli. Season with salt and cook stirring constantly till the potatoes are cooked.

5. Serve with hot steamed rice and a lemon wedge.

Note: You will get Panch Phoran by mixing equal parts of :

Black mustard seeds, Fenugreek seeds, Onion seeds,Fennel seeds and Cumin seeds.

© Rinki’s Kitchen 2013