TENDER JAK CUTLETS (KATHAL CUTLETS)


I have shared with you all before the recipe for Jak kebab.Kebab and cutlets are both from the 

same category.The only difference is that lentils are used in the binding for kebab,and potatoes 

are used to bind in cutlets.The crispiness in kebab can be got in the lentil itself,whereas the 

crunch in cutlets is got by the breadcrumb coating.When asked to chose which one can be

made quicker ??My vote will be for the kebab…One pot dish.Anyway let’s get into the recipe.

INGREDIENTS 

1 jak tender fruit

4-5 potatoes

2 onions/ spring onions/a cupful cut small onions

1 tsp ginger garlic paste

3 green chillies chopped fine

1.5 tsp cummin seed powder 

1 tsp pepper powder

1 tsp chilli paste

1 tblsp.lime juice.

1 tsp.garam masala 

salt to taste

Few curry leaves

1-2 tblsp oil 

Breadcrumbs for coating

Oil for frying .
METHOD

Peel the thick layer of the fruit ,and cut into small pieces .(discard core).Wash in salt water and 

cook it tilltender.Boil potatoes separately,and mash it lightly.

Heat oil in a pan and saunte onions,green chillies,ginger garlic paste,and curry leaves.Put the 

cooked jak pieces in a blender or food processor and blend for a minute.(to enable binding).

Add this to the sautéed onions,with the spices and finally the potatoes.Remove from fire .Add 

the mashed potatoes and make into cutlets.Dip in the flour batter or beaten egg.

Coat in breadcrumbs and fry to a golden color.

Note : You can add a slice of bread dipped in water and squeezed when binding to get a crispier texture.

Picture shows a different shape of cutlet.It is because I wanted to make grilled cutlets.So do according to your choice.

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GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

PANEER KOFTA IN SPINACH


This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving

 

 

 

 

 

 

PRAWN VADA


Prawn vada is an excellent snack for those who love a crunchy snack.These vada can be

served with rice and a simple curry .This has a nice taste and aroma ,if the prawns

are made with the shell on .This type of vada with an onion sambol is sold widely in

Srilankan beaches,and you see people flocking at these stalls.Today i’m going to give you

my version of prawn vada.If you are using small prawns you could top the vada with 2-3

prawns,but if it’s a big one,one would be fine.

INGREDIENTS

Prawns according to the quantity you are going to make

200 gm gram dal (kadalai parippu)

1 tblsp raw rice

1 tsp.fennel seeds

1 cup coconut

curry leaves

1 tsp ginger garlic paste

1 tblsp red chilli flakes.

2 green chillies finely chopped(optional)

few red onions chopped fine (optional)

A  pinch of asafoetida

salt to taste.

a little flour made to a thick paste(to stick the prawn on the vadai)

METHOD

Soak the dal,and the rice for half an hour.Grind coarsely with the bold listed

ingredients,without adding water.Mix in chilli flakes,ginger paste,green chillies,and

onions.Add salt .Make into shapes of vada,apply the flour paste ,press on the prawns ,and

fry carefully on a medium flame till golden brown.

To prepare prawns

Marinade the prawns with chilli paste,and use.

 

For the onion sambol (not in the photo)

INGREDIENTS

100 gm red onions

1 tblsp.chilli flakes

1 tsp.chilli powder

2 -3 cloves garlic crushed

Juice of 1 lime

salt to taste

1-2 tsp.sugar

2 tsp oil

METHOD

Heat oil,add the finely cut onions,and the rst of the ingredients and cook till thick.Apply

on vada and serve

Variations:Prawn vada curry ,or prawn vada korma could be made,with these fried

vadas.

 

TENDER JACKFRUIT KEBAB


Jackfruit was least known for its benefits as a superfood.Earlier considered to be a poor

man’s food,because  of its high fibre content,(satiating hunger) has now regained it’s

prominence  due to research ,and is widely sold all over the world.Jackfruit was mostly

consumed and grown in Asian countries before,but now the rest of the world are trying to

grow this jack of benefits tree.

I will just give you an outline of the benefits ,as i usually do.

It is good for diabetes,in reducing cholesterol,and is a bulk laxative which eliminates

cancer causing chemicals from the colon.Diabetic ,people under medication please do

consult your doctor if you are going to consume the ripe jak fruit.

So now let me get into the introduction of my new try of jakfruit kebab.

 

INGREDIENTS

1 small tender jak fruit (remove skin and cut as in picture)

1/2 cup gram dal (channa dal/kadala parippu)

1 inch piece cinnammon

3-4 cloves

1/2 tsp peppercorns

1 tsp.cummin seeds

1 tsp.fennel seeds (perumjeeragam,saunf)

1 inch piece ginger

5-6 cloves garlic

1 tblsp.whole coriander

1/4 cup breadcrumbs(optional)

2 eggs

salt to taste

1 cup water

1 big onion chopped fine/a bunch of spring onions

2-3 green chillies finely chopped

1/2 tsp.garam masala powder

few curry leaves

oil for frying

METHOD

First soak the cut jak fruit pieces in mild buttermilk for 10 minutes.Wash and boil with the

ingredients bold listed till dry.

Allow to cool and coarsely grind .To the grounded mixture add the rest of the ingredients.

Mix well ,and bind into kebab shapes and shallow fry,till golden brown.These kebabs could

be grilled too.Serve with mint chutney if you like.

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CAULIFLOWER PAKORAS/FRITTERS


This is a spicy,tasty crunchy pakora /bajji/fritters.Iv added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.Good to serve as a starter a

snack and an accompaniment for variety rice.To get the extra crunch ,half fry the

fritters,set aside till you finish frying all,and refry again till golden brown .This helps to

get the crunch and retain the crunch for a long time.

For the recipe now.

INGREDIENTS

1 cauliflower broken into florets and soaked in warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste

METHOD

Drain the water from the cauliflower,and wash well again twice.Marinade with the rest of

the ingredients,and set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take a tblsp a hot oil and pour into the flour

batter  and mix well.Now drop in the cauliflower(before coating)into the hot oil for just

two seconds.Remove from oil and dip the florets in the batter and fry till golden brown.

If you are going to serve later half fry and set aside and then fry while serving ,or fry as

iv given instructions  in my intro.

Can be served with mint or any chutney you like.

 

 

 

 

EGG BAJJI (FRITTERS)


This is  one of the easiest starters you could make.This is also a very good accompaniment

with any meal.I have posted a similar version of prawn fritters before.PRAWN FRITTERS

Let’s  get into the recipe.

INGREDEINTS

6 hard boiled eggs

1 tblsp.chillie paste

1 tsp ginger garlic paste

2 green chillies ground coarse

salt to taste.

.Make a paste of the  spices and apply on the eggs.Next cut each egg into two or four,the

way you like.Take care to keep the yolk intact.Set aside.

For the bajji mixture

2 cups gram dhal flour(besan flour)

1 tblsp.rice flour

1/4 cup plain flour

1 garlic crushed

a pinch of asafoetida

1/2 tsp chilli powder

a few fennel seeds(saunf)

1/2 cup water (if required more can be added )

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter (except the

oil).Heat the oil.Take a tblsp of the heated oil and pour into the batter and mix well.

Dip each cut egg piece and deep fry on medium heat till golden brown.

Variation:You could add 1/4 cup parmesan cheese to the batter for egg cheese fritters

Tip:To get the extra crunch,fry the fritters lightly,keep aside for few minutes ,and fry again

.This will help to retain the crunch for some time.

 

POTATO COCONUT SALAD


Potato for some is a misconception that it makes you fat.Of course if you are taking potato

mixed with butter(potato mash),french fries,fried potatoes will definitely play the role of

making you fat.People who want to gain weight can opt for food like that.It is always

important to take food according to your own body structure and requirements.

Potato is one of the common and important food which carry a wealth of health benefits.

This seems to be a staple diet for many around the planet.The research so far shows that

potato helps to reduce cholesterol,boost heart health,immunity,eye health,skin and many

more healthy facts.Potato is a storehouse for energy,minerals and vitamins .Potatoes store

70-80 percent of water content of it weight,so regular intake of this vegetable,ensures you

with a good supply of water and ions in the body.whew..!

Now for the simple recipe.(no butter/oil)

Ingredients

200-250 gm boiled potatoes

2 green chillies chopped

3-4 stalks of spring onions chopped fine

3/4 cup coconut grated

1 tsp.chilli flakes

1/4 tsp.pepper powder

a pinch of nutmeg grated

juice of 1 lemon or 1 tsp.amchur powder(dry mango powder)

salt to taste

Method

Mix all these together .Do not mash well.Break the potatoes with your fingers.This can be

served with any meal.Good for a wrap,nuggets,or filling for samosas,or toasted

sandwiches

Keerai vada(lentil & greens )


This is a very easy recipe, to make and can be served as a snack or with iddlis or vegetarian dishes.If you are serving it as a snack ,you could serve it with coconut chutney,or any spicy chutneys of your choice.

You could use any type of greens of your choice .To name a few,spinach,spring onions,amarnath leaves(arai keerai),fenugreek leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love this crunchy snack.

For the recipe:(makes 12-15)

Ingredients

2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

Soak the rice with the dal and the red chillies for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water) with ginger,cummin seeds,peppercorns and jeera.(bold listed).

Add the rest of the ingredients and bind well to make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mutton chops


Mutton or lamb chops is to be top listed compared to other meat, as the protein level and the nutrition level is much higher than other meat.Meat chops are nothing but the rib part,with a little of the bone and flesh and a little of marrow.This recipe that I give you now is a very easy one,and could be served as starters too.
Ingredients
500 gm mutton chops
2 tblsp ginger-garlic paste
1/2 tsp pepper powder
1 tsp.garam masala powder
1 tsp.chilli powder
1 tsp.cummin seed powder
2 tblsp.vinegar/1/4 cup curd
Salt to taste
Butter or ghee for basting
http://calinskitchen.com

For coating-2 eggs beaten

Method
Marinade the chops with all the ingredients for minimum half an hour, and cook in its own juices(no need to add water)till it dries up.Dip each chop in the beaten egg and grill lightly till the egg is of a nice brown color on both sides.(This will take 2-3 minutes only).
Can be served mint sauce.

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