I’m not very fond of vegetarian dishes but these potato cutlets( or ‘aalo kebabs’) are the best thing ever ,being vegetarian as well. They do very well inside a vegetarian burger, or with tortillas, parathas ,naan, with bread or on their own. Taste best when served with spicy mint-coriander chutney or with ketchup.This recipe makes an anticipated weekly appearance on our table despite my family comprising majorly of meat lovers……so yes, both non-vegetarians and vegetarians love these!
What You Need(serves 6)
1/2 kg potatoes (boiled)
2 Green chilies chopped
1/4 cup fresh coriander leaves chopped
Juice of 1 lemon
1 onion sliced
1/2 tsp red chili powder
1/2 tsp ginger garlic paste
1/2 tsp ground chili
Salt to taste
1/2 tsp black pepper
1-2 eggs beaten
(vegetable )oil to fry
Gram flour(Or All-purpose flour)
How To Go About It
Heat the vegetable oil on medium heat in a wok/frying pan.
In a bowl mix the potatoes and all the ingredients(Except gram flour and eggs). Take a spoon and mix thoroughly to make a mash. It is essential that no food processor/kitchenaid etc be used since it may over process the ingredients so cutlets won’t be able to hold their shape up.
Then use your hands to shape the potato mix into kebabs/cutlets.
Before frying each kabob, dip each one first in beaten egg(s) then coat in gram flour.
Healthier. Eating healthy. Healthy Living……. A huge list of these ‘healthy’ titles have taken over the internet. This healthy living is like a disease that people are catching. Even myself. Yes, Ayesha who basically runs away from most H words, except Hershey’s. But to be honest, these past few days I’ve been wondering if I should lead a healthier life style. That means REDUCING high calorie foods from my everyday life. Notice that I said reducing and not ERADICATING? Yep, I’m going to have high calorie stuff, but not too much. Just now and then. This is not about weight(okay, so maybe it’s about that one pound I’ve gained in the last week), it’s about health. It’s about…errr……feeling good. It’s about feeling happy. (Let’s be serious, I can’t be all those until I get chocolate). Anyway weight is important to me. I don’t want to look like a pear or a football in near future(Those who feel good looking like that please don’t feel offended.By all means eat what you like. It’s just me I’m talking about.Personal opinions, you see?) So this is a Betty Crocker recipe I’ve modified to suit my own taste. All I can say is that when it comes to salads, It’s one of the tastiest.
Prep Time:25 min
3 cups Farfalle (bow-tie) pasta(8 oz)
2 cups frozen sweet peas(12 oz bag)
2 tbsp chopped parsley
1 egg boiled cut into cubes( Yolk discarded)
3/4 tsp ground black pepper
1 cup feta cheese grated (4 oz)
1 clove garlic finely chopped
1/4 cup olive oil
Cook and drain pasta as directed on the package, adding frozen peas during the last 4 minutes of cooking time. Rinse with cool water and drain.
In a salad bowl toss all ingredients together except olive oil. Drizzle olive oil after the salad is made.
Per serving: 310 calories
I will be posting one salad recipe every Sunday. I’ll have these salads in place of lunch, so they have to taste good. So yeah, will need to think a bit for that. Hopefully,I ‘ll remember to post Salad Sunday #2 next week.
Falafel is one of my very first memories of Saudi Arabia. And even now whenever I go there, I still have Falafel every other day. Sometimes on its on and on the other times in a Falafel Sandwich. The best part about it is the crunchy exterior and the comparatively soft interior( errr…….I’m not sounding like a foodie here. Rather like some interior designer describing a house). I’m fascinated by middle eastern recipes. And have learnt how to make hummus, falafel,babousa,mutabbaq etc, just by observing their kitchen counter action over many years. Anyway, just writing about is it bringing about nostalgia. I wish I could fly over there right now, in the middle of a very busy year.
Ingredients(For 15 falafel)
1 1/2 cup chickpeas(After having soaked overnight)
1/2 tsp baking soda
1 small onion chopped
1/4 cup chopped fresh parsley
3 cloves garlic
1 1/2 tbsp flour
1 tsp salt
2 tsp cumin seeds
1 tsp ground coriander
1 tsp black pepper
1/2 tsp red pepper
Vegetable oil for frying
How to go about it
Put all the ingredients in a food processor and process them. However, do not over process.
Make balls (size as per desire) of the processed meal.
Deep fry in a wok/pan till golden brown.(On Medium heat).
Serve with whipped yogurt or mint-coriander chutney. Or in a Falafel Sandwich.