STIR-FRIED BEAN SPROUTS

Bean sprouts are most common in East-Asian Cuisine. I have stir-fried them lightly with some veggies and used some basic sauces and honey for flavouring them. This is a very healthy snack specially when you are dieting.

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste

Method:
In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.

Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

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Bean Sprout Cutlets

BEAN SPROUT CUTLETS

I love to have lightly boiled sprouted bean salad with a squeeze of lemon and some tempering. Makes a healthy brunch. I had some left overs and tried out some cutlets adding mashed potato, fresh methi and spices. They turned out super delicious.

Ingredients:
Bean sprouts .... 1 cup
Potato ............... 2 small
Corn flour ........ 1 tsp.
Bread crumbs .... 2 tbsps.
Salt .... to taste
Methi leaves ...... 1 tbsp.
Coriander leaves ... 1 tbsp.
Green chillies ......... 1 chopped finely
Amchoor powder .... 1/2 tsp.
Red chilli powder .... a pinch.
Garam masala ......... 1 tsp.
Caraway seeds ......... 1/2 tsp.
Oil

Method:
1. In a pan boil 2 cups water, switch off the gas.. add a little salt and leave the sprouts in hot water for 5-10 minutes.
2. Drain the water. In a pan heat a little oil and stir fry the sprouts for 2-3 mins. Let them cool.
3. Add all the masalas and the mashed potato along with the crumbs and corn flour.
4. Check the salt. Make cutlets and deep fry or shallow fry them on a non-stick pan.

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Check out some more Cutlet Recipes:

Sweet Potato Cutlets / Navratri Special Farali Cutlets

Maggi Noodles Veg Cutlets

Walnut Cutlets

Crispy Corn Cutlets Stuffed with Paneer and dry fruits

GRILLED CHICKEN CUTLETS

These grilled oil free cutlets are a big hit .. I practically end up making these in all my parties. 

Ingredients:
Boneless Chicken ... 1/2 kg.
Onions.................. 2 small (chopped)
Green chillies ...... 3-4
Coriander leaves ... handful
Mint leaves ........... 7-8
Bread crumbs ....... 2 tbsp.
Coriander powder ...1 tsp.
Cumin powder ......... 1 tsp.
Garam masala ......... 1 tsp.
Red chilli powder ..... 1/2 tsp.
Salt ... to taste
Chat masala ...........1 tsp. (to Sprinkle)
Oil ......... to line the baking tray

Method:

1. Cut the boneless chicken into small pieces.
2. Grind it with all the ingredients in a food processor.
3. Make cocktail size cutlets.

4. Apply oil in a baking tray and bake the cutlets in a pre-heated oven for 15 minutes turning the side once after 10 minutes.
5. Sprinkle a little chat masala and chilli powder.

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Corn and Potato Cutlets

Chicken and Walnut Cutlets

Fish Cutlets

KADAI CHICKEN TIKKA

A very easy and healthy chicken snack..

Ingredients:
Boneless chicken .... 1/4 kilo
Yogurt ................... 1/2 cup
Garlic paste ........... 1 tbsp.
Ginger paste .......... 1 tsp.
Red colour ..... a pinch
Garam masala ... 1 tsp.
Cumin powder .... 1/2 tsp.
Coriander powder ..1/2 tsp.
Turmeric powder .. 1/4 tsp.
Red chilli powder ...1/2 tsp.
Salt .................. to taste
Kasoori methi ..... 1 tbsp.
Oil

Method:
1. Clean and cut the chicken into cubes.
2. Mix all the masalas, ginger garlic paste and salt in the yogurt and marinate the chicken for 4-5 hours.
3. Heat a little oil in a kadai and stir fry the chicken for a few minutes.
4. Sprinkle kasoori methi. Place a lid and simmer it until done stirring once or twice
Garnish and serve hot.

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Ghee Roast Chicken

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Spicy Chicken Chukka

CHEESY POTATO SLICES ( PIZZA STYLE )

This snack is my innovation..  I wanted to make something different and this was the result. Loved the cheesy potato slices served on the bed of deep fried crispy spinach.

Ingredients:
Potato ....... 1 (large )
Tomatoes .. 2 small
Garlic paste... 1 tsp.
Tomato puree ... 2 tbsps.
Tomato ketchup... 1 tbsp.
Grated cheese ..... 3-4 tbsps.
Oregano ............ 1 tbsp.
Red chilli powder ... 1/2 tsp.
Salt ................... to taste
Oil.

For garnishing:
Palak (spinach) ..... 1/2 bunch.

Method:

1. Blanch the tomatoes.Make pizza sauce adding salt, red chilli powder, garlic, tomato puree and ketchup. Season with oregano.

2. Peel the potato and cut thin slices. Leave them in the salted water for 10 minutes. Fry them till half done. Drain and set aside.

3. Chop the palak leaves and sprinkle salt over them. Heat the oil well and deep fry them (using a big strainer) until crisp.

4. In a baking tray place the potato slices, spread the pizza sauce and top it with grated cheese.
5. Bake in the pre-heated oven for 8-10 minutes, until the cheese melts.
6. Serve them on a bed of crispy, crunchy spinach.

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Bread Pizza

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FRIED POMFRET (Koliwada Style)

This fish is a speciality from a Suburban area in Mumbai - Sion Koliwada.
The recipe originated from Kolis (fisherfolk) and now it has become a delicacy and is served in various restaurants in Maharashtra. But still people prefer going to eat in the small roadside thelas of Koliwada for the authentic taste.
This recipe here may not exactly be the same but it is quite close to the original one. My Maharashtrian maid prepared the marination.I was quite happy with the results.You can prepare prawns in the same way.

Ingredients:

Pomfrets ...... 2 small (any other fish can be used but pomfret is preferable)
Lemon juice .... 2-3 tbsps.
Ginger paste ... 1 tsp.
Garlic paste .... 1 tsp.
Red chilli powder.. 1 tsp.
Turmeric powder ... 1/2 tsp.
Garam masala ....... 1 tsp.
Ajwain (Carom) powder .... 1/2 tsp.
Red colour ............. 1/4 tsp.
Rice flour ............. 2 tbsps.
Salt ....... to taste
Oil ..... to fry

Method:
1. Clean the fish well and make a big slit on the side and lightly on both sides for the marination.Usually small entire fish is preferable for this recipe and not the slices.
2. Mix all the ingredients (except rice flour) with salt and lemon juice and rub on the fish.(out side as well as inside)Leave it for few hours.
3. Heat oil for deep frying. Sprinkle a little rice flour all over the fish and deep fry it till done.
Garnish with onion slices and lemon wedges. Serve hot.

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Fish Tikka Tawa Pulao

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CHICKEN CRUNCHIES

Try out these crispy bite size chicken crunchies.. you will never stop with few. This is a perfect snack for kids parties as well.

Ingredients:
Chicken fillet .... 1 Cut into small cubes
White flour .............. 1 tbsp.
Corn flour ...... 1 tbsp.
Cumin powder .. 1 tsp.
pepper/white pepper .. 1/2 tsp. or more if you like.
Salt .......................... to taste
Red colour ............. a pinch
White of 1 egg

To coat:
Potatoes .............. 5-6 ( grate them and immerse in salt water for 1 hour)
Oil ...... to fry

Method:

1. Marinate the chicken pieces with all the ingredients and refrigerate until use.

2. Squeeze out a little grated potato in the palm of your hand and cover the chicken pieces firmly.

3. Heat oil and fry these chicken pieces until crunchy.
4. Serve immediately with any sauce of your choice.
( for variation you can add any masala of your choice to the marinade)

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Chicken Fingers

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CRISPY BEER-BATTER PRAWNS

Yes, you heard it right.. The batter is made with beer instead of water. You get such crispiness in the coating. Do give it a try !

Ingredients:
Prawns ........ 1/4 kg
Garlic paste ...1 tbsp.
White flour ... 1 cup
Corn flour .... 2 tbsps.
Ajinomoto ..... a pinch
Soy sauce ...... 1 tbsp.
Salt .............. to taste
Beer
Oil

Method:
1. Clean the prawns. Leave the tails intact.
2. Marinate them with garlic paste, soy sauce, ajinomoto and salt.
3. Make a thick batter with the flours adding salt and beer to mix.
4. Just before serving dip the prawns in the batter and deep fry them.
Serve with chilli sauce.

See the recipe video

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