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Monday, 21 April 2014

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Spinach crackers are crisp flavored with cheese and mildly spiced makes tasty snack.

Ingredients

1 cup all purpose flour (maida, plain flour)

½ cup semolina (fine sooji)

½ teaspoon salt

¼ teaspoon baking soda

3 tablespoon butter

½ teaspoon cumin seeds

½ teaspoon chili flakes

½ cup grated parmesan cheese

¾ cup spinach puree

Oil to fry

Method

Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.

Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.

Add the spinach puree and make firm dough.

Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Divide the dough in 16 equal parts and make them into balls.

Roll the dough about into a 5-inch circle.

Slice the each roll dough in 4 pieces in triangle shape.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.

After chips come to room temperature they should become crisp.

Tips:

Spinach chips can be stored for weeks in airtight containers.

If the chips are cooked on high heat, they will be soft.

Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.

Recipe makes 10.

Vegetable Cutlets

Ingredients:

2 medium potatoes

1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)

2 tablespoons chopped cilantro (green coriander)

2 finely chopped green chilies (adjust to your taste)

1 teaspoon chopped ginger

1 teaspoon salt (adjust to your taste)

1 teaspoon mango powder

3 tablespoon All Purpose flour (plain flour or maida)

1 cup breadcrumbs

Oil to fry

Method

Boiled the potatoes until they are tender.

Once cooked, drain the water and let the potatoes cool down.

Peel the skin off and mash the potatoes.

Steam the chopped mixed vegetables.

Make sure to squeeze the vegetables to take the excess water out and Pat dry.

Mix all the ingredients togather; adjust salt and pepper to your taste.

Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.

With oiled hands, divide the mixture into 10 equal parts.

Shape into flat round patties about 1/2 inch thick.

Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.

Heat the oil on medium high heat in a frying pan.

Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.

Fry a few cutlets at a time until they are golden-brown on both sides.

Repeat this until all the cutlets are done. Serve hot.

Tips:

If the oil is not hot enough, the patties will break.

If the vegetable/potato mixture looks wet, you can add some breadcrumbs.

You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.

Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.