Category Archives: Brunch

Minced Chicken Puffs

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Minced Chicken and Egg Puffs

Two lovely young ladies have asked me to share a recipe for puffs, so this blog post is especially for them. Chicken puffs, eggs puffs, and vegetable puffs bring back memories of bakery shops in India. The lovely aroma that came from these shops, as you passed by, was magnetic.

Egg puffs were a popular item in a bakery in Manipal and my children and I would pick some up every Friday afternoon. It was in Manipal where I learned how to make puff pastry from scratch. My teacher was a young lady from Malaysia. Making puff pastry is a tedious process and since puff pastry sheets are available in the frozen section of our grocery stores in the U.S., I’ve used them to save time. This recipe will give you the basics on how to make puffs but use your imagination to make the filling your own. Enjoy.

Minced Chicken Puffs
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 6

Ingredients:
1 pkg. (17.3-ounces) Puff Pastry Sheets, thawed
2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 cups finely chopped onion
Salt
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 teaspoon finely chopped green chillies, (depending on heat and your preference)
2 tablespoons finely chopped cilantro
¼ cup finely chopped tomato
3 teaspoons Shakti meat masala powder, (or any other meat masala powder)
1 pound minced chicken
1 egg
1 tablespoon water

Directions:
Thaw the pastry sheets at room temperature for 40 minutes or use the directions on the package. Heat the oven to 400°F. Lightly grease or line two baking sheets with parchment paper. Stir the egg and water in a small bowl with a fork.

Heat oil in a small non-stick frying pan over medium-high heat. Add mustard seeds and when they sputter add cumin seeds, onion, and salt. Cook onions until they turn translucent. Then add the ginger, garlic, green chillies, and cilantro. Cook for three minutes or until the raw smell of the garlic disappears. Add tomato and the meat masala powder. Let the tomato cook until the oil separates. Turn the heat to low and add minced chicken. Break up the chicken with your wooden spoon, so there are no lumps. Then turn the heat to medium. Cover with a lid and cook for 10 minutes. Stir to dry out any water that may remain. Remove from heat and cool completely.

To assemble the puffs:
Unfold one pastry sheet on a lightly floured surface.
Cut the pastry sheet into three strips along the fold marks. Gently roll each strip to make it slightly wider.
Cut each strip in half crosswise, making six pastry rectangles.
Place the pastry rectangles onto the baking sheet.
Put one heaped teaspoon of the chicken filling onto each pastry rectangle.
Brush the edges of the pastry rectangles with a little egg mixture or water.
Fold the pastries in half over the filling to form small rectangles.
Brush the filled puffs with the egg mixture.
Put the tray in the freezer.
Repeat this process with the second puff pastry sheet.
Bake the puffs for 20-25 minutes or until they are golden brown. Let the puffs cool on the baking sheets on wire racks for 10 minutes. Serve with ketchup or cilantro and mint chutney.

Please note:
There are two pastry sheets in one package. If you do not want to use the second pastry sheet, you can wrap it in parchment paper, put it in a ziplock bag, and freeze it. Or, you can fill the puffs and freeze them individually wrapped in parchment paper. Bake them at 400°F for 30-35 minutes straight from the freezer. No thawing required.

 

Hyderabadi Lagan ka Murgh – Hyderabadi Chicken cooked in a “Lagan”

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Lagan ka Murgh1

The wide, heavy-bottomed Indian pot called a lagan ensures evenly cooked meat, lentils and vegetables. It is the perfect utensil to cook the famous Hyderabadi Mughlai dish called, “Lagan ka Murgh.” However, if you don’t own a lagan, cook this dish in a wide, heavy-bottomed pot.

I have used chironji (charoli in Hindi) and dry coconut (copra in Hindi) in this recipe. Chironji are kernels of a fruit that has a nutty, musky flavor. Chironji, dry coconut, and ghee are available at Indian grocery stores. Some of my recipes tend to appear lengthy, because I choose to use freshly ground whole spices instead of store-bought, ready-made, spice mixes. You could use store-bought regular garam masala powder instead of the spice powder in this recipe.

Hyderabadi Lagan ka Murgh
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 6-8

For the ground paste
¼ cup grated dry coconut, copra
5 cashew nuts
2 tablespoons poppy seeds
2 tablespoons chironji

In a small pan, over low heat, roast dry coconut, cashew nuts, poppy seeds and chironji. When the dry coconut turns light brown, remove from heat. Cool completely and add just enough water so you can grind all the ingredients to a smooth paste.

For the spice powder
3 cloves
3 green cardamoms
2 black cardamoms
1 one-inch piece cinnamon
¼ teaspoon caraway seeds, shah jeera
1 teaspoon cumin seeds
3 teaspoons coriander seeds

In a small pan, over low heat, lightly roast the cloves, cardamom, black cardamoms seeds, cinnamon, caraway, cumin, and coriander seeds until they smell fragrant. Cool, and using a coffee grinder, powder all the ingredients.

To make the Lagan ka Murg
½ cup ghee
2 cups finely sliced onion
2 tablespoons ginger-garlic paste
2 cups tomato puree
3 tablespoons Kashmiri chilli powder
2 crushed green chillies, (depending on heat and your preference)
½ cup finely chopped coriander leaves
¼ cup finely chopped mint leaves
1½ cups yoghurt, beaten until smooth
2 pounds chicken, cut into small pieces
2 cups water
Salt to taste

Place a heavy bottomed pot or a lagan over medium-high heat. Add ghee and the sliced onions. Fry until they turn golden brown. Drain on a paper towel and set aside two tablespoons to garnish the dish.

Add the ginger-garlic paste and sauté for two minutes, make sure it does not stick to the bottom of the pot, and turn brown. Add the ground paste and fry for three minutes. Crush the fried onions and add it to the rest of the ingredients in the pot. Then add the tomato puree, Kashmiri chilli powder, green chillies, coriander, mint, yoghurt, chicken, water and salt. Mix well, cover with a lid, and let the chicken cook on medium-high heat for five minutes. Sprinkle the spice powder and turn the heat to medium-low.  Let the Lagan ka Murgh simmer for 20 minutes. Garnish with fried onions and coriander leaves. Serve with rice, naans or rotis.

Cauliflower Manchurian

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Cauliflower Manchurian5

A few years ago, Cauliflower Manchurian (Gobi Manchurian in Hindi), was a dish that I always ordered when I went to a restaurant in India. It was so popular that every home cook wanted to learn how to make it, including me. So, I searched for recipes, learned some tips from my brother-in-law, and also asked restaurant chefs for their secrets to making this slightly crunchy, sweet and sour, spicy and garlicky delicacy.

Chinese seasoning and cooking techniques are used in making this dish. All the ingredients can be purchased at Indian grocery stores. You may even find them in the ethnic aisle of your major grocery store.  So, follow the recipe carefully and I am sure you will be pleased with the result. Cauliflower Manchurian is great as an appetizer or as a side dish with rotis or rice.

Cauliflower Manchurian
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6-8

For the Cauliflower Manchurian
1 cauliflower (2 pounds), cut into florets
½ cup corn starch
½ cup all purpose flour
2 tablespoons rice flour, (optional)
1 teaspoon Kashmiri chilli powder
1 teaspoon pepper powder
1 teaspoon salt
6 tablespoons water + 2 tablespoons of water
Oil for deep frying

Microwave the cauliflower florets in two tablespoons of water for three minutes. Let stand for five minutes then drain and cool. Make a smooth batter with corn starch, flour, rice flour, chilli, pepper, salt, and six tablespoons of water. The batter should not be too thick or too thin, but it should be able to lightly coat the back of a spoon. Add a little more water if needed.

Heat a wok with enough oil for deep frying, about three inches. The oil is ready, when a very small dollop of batter that is put into the hot oil, comes up in a few seconds. Dip five or six cauliflower florets into the batter and fry until golden brown. Drain on a paper-towel lined tray.

For the Sauce
3 tablespoons sesame seed oil or canola oil
½ cup finely chopped shallots
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chilli, (depending on heat and your preference)
6 tablespoons chilli garlic sauce, (depending on your preference)
6 tablespoons tomato ketchup
2 teaspoons dark soy sauce
3 teaspoons Kashmiri chilli powder
¼ teaspoon salt
6 tablespoons water
2 tablespoons diagonally sliced spring onions, (green parts only)
2 teaspoons toasted white sesame seeds

In a saucepan, over medium-high heat, add oil. When the oil is shimmering, add shallots and fry until translucent. Add garlic and green chilli and sauté for two minutes. Add chilli garlic sauce, tomato ketchup, dark soy sauce, chilli powder, salt, and water.  Stir for a few seconds. Remove from heat.

Add the cauliflower manchurian to the sauce, five minutes before serving. This will keep them crisp. Garnish with spring onions and sesame seeds. Your slightly crunchy, sweet and sour, spicy and garlicky appetizer is ready to be served.

Puttu, Pazham and Pappadam – Steamed Rice Flour Cake with Coconut

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Puttu5

Puttu, Pazham and Pappadam – I can almost hear you say, “What an unlikely combination!” But ask any Malayalee and they will tell you that it’s a breakfast made in heaven. I’ve been thinking a lot about my mom and the lovely Kerala specialties she made for us. A nice way for me to pay tribute to my mom and her cooking is to share these recipes with my family and friends. It also brings back beautiful memories of helping my mom in the kitchen.

Puttu is a nutritious, simple breakfast made with steamed rice flour and grated coconut. It is often eaten with a chickpea curry (kadala or black chickpeas), green gram curry (cherupayar), and with small yellow bananas (pazham), and pappadam. I remember my grandma had a puttu-maker (puttu kudam/puttukutti in Malayalam) made of bamboo. The taste of the puttu was permeated with the sweet essence that came from steaming it in the bamboo.

For this recipe I’ve used Chemba rice flour which you can find at your local Indian grocery store. Chemba rice comes already washed, dried, ground, and roasted. The puttu was made in a puttu-maker that was also purchased from a local Indian grocery store. Preparing this dish takes about 15 minutes. I served it with small yellow bananas, pappadam, and sugar. Enjoy!

Puttu
Equipment: Puttu kudam/Puttukutti (puttu-maker)
Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 4

2 cups Chemba rice flour
1¼ cups fresh or frozen grated coconut
½ teaspoon salt
1 cup hot water

Add salt to the water and stir until the salt dissolves. Put the rice flour into a large mixing bowl. Add one tablespoon of water, at a time, over the rice flour and mix gently with the tips of your fingers. The flour should be powdery and moist. Break any lumps that form. When you take a fistful of flour and gently squeeze it, it should hold its shape for a second, and then crumble. This test indicates that there is enough moisture in the rice flour and it is ready for steaming. Cover with cling wrap until ready to use.

Fill the puttu kudam with water up to two thirds of the way. Put the lid and let the water come to a boil.

Now fill the cylindrical tube part of the puttukutti. First put the flat disc with the holes in the bottom. This helps to keep the coconut and flour in the tube. Put two tablespoons of grated coconut, two small fistfuls of flour, two tablespoons of coconut, two fistfuls of flour and end with two tablespoons of coconut. Put the lid and place it on the puttu kudam.

Steam for eight minutes. Steam should come out of the small holes in the lid. Remove the tube from the puttu kudam, open the lid and using the handle of a thin, long wooden spoon or dowel, slowly push the puttu on to a plate. Do the same with the rest of the rice flour and coconut. Serve puttu with bananas, pappadam, and a little sugar. It’s that easy.

Chole Aur Bhature – Spicy Chickpeas with deep fried Indian Bread

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Chhole Aur Bhatura5

Chole and bhature are made for each other. Both of them are classic dishes from Punjab, North India, and they are eaten together for breakfast, lunch, dinner or as a snack at tea time. Chole is made with chickpeas/garbanzo. It is called Kabuli channa in Hindi. Bhature is a deep fried, leavened bread made with all purpose flour.

The recipe for chole calls for a spice mix that is unique to North Indian cuisine. If you don’t normally use these spices, this is a great opportunity to learn and develop a taste for them. Many cooks use tea bags while cooking chickpeas to darken the color of this dish. I’ve used cocoa instead. To save time, you can use canned chickpeas. Drain them well and run cold water over them. Make the spice mix and then proceed to make chole.

I’ve been on a quest for the perfect bhature, using different ingredients like yeast, boiled potato, sago, yoghurt etc. to give it lightness, great taste, and texture. But this time, the compliment from my son ended my search for the perfect bhature. He said, “These bhatures are pillowy and I can’t stop eating them.” So try this recipe and your search might end too!

I made a large batch of chole and bhature that could feed six to eight people, but you can easily half the recipe. Make this with a side of cucumber salad and you have a complete meal.

Chole Aur Bhature
Soak the dry chickpeas: Overnight
Rest the dough for bhature: 1 hour
Prep time: 20 minutes
Cooking time: 1 hour and 20 minutes for both recipes
Serves: 6-8

If using dry chickpeas/garbanzo/Kabuli channa

3 cups dry chickpeas soaked overnight in hot water
¼ teaspoon baking soda (optional)
2 tablespoons cocoa powder (optional)

Soak the dry chickpeas overnight. Wash them in several changes of water. Put the chickpeas, cocoa and soda in a pressure cooker with enough water to cover them. Pressure cook for 20 minutes. Check on the cooking time for your particular pressure cooker. The soda is added to make the chickpeas soft, but don’t add too much.

For the spice mix
3 tablespoons coriander seeds
4 black cardamoms, peel and use seeds
5 cloves
1-inch piece cinnamon stick
1 teaspoon whole black pepper
1 bay leaf, (tejpatta)
4 whole dry red chillies, (depending on heat and your preference)
2 teaspoons cumin seeds
3 tablespoons pomegranate seeds, (anardana)

In a heavy bottomed pan, over low heat, roast the above mentioned ingredients until they smell fragrant and turn a very dark brown. Cool completely and then grind to a powder in a coffee grinder. Set aside.

For the Chloe
3 tablespoons oil
2 cups finely chopped onion
2 tablespoons finely chopped ginger
1 tablespoon finely chopped green chillies, (optional)
1 cup diced tomatoes
2 teaspoons Kashmiri chilli powder
3 cups water
salt to taste

In a large heavy bottomed saucepan, over medium-high heat, add oil. When the oil begins to shimmer add the onions. When they turn translucent add the ginger and fry for a minute. Add the green chillies and tomatoes. Keep stirring until the tomatoes are well cooked and the oil begins to separate. Add the ground spice mix, Kashmiri chilli powder, and salt.

Then add the cooked chickpeas and any water left in the pressure cooker. I like gravy in my chole so I added three cups of water. If you like the Chloe a little thick then add less water. Bring to a simmer and cook for an additional 30 minutes, so the flavors can meld. Stir occasionally to make sure that it does not stick to the bottom of the pan. Remove from heat and garnish with chopped green chillies, tomatoes, red onion and lemon wedges. Serve with piping hot bhature.

Bhature – Makes 20
3 ¾ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking soda
3 tablespoons semolina, (sooji)
1 1/3 cups buttermilk
¼ cup canola oil
3 teaspoons turbinado sugar
Oil for deep frying

In a large bowl sift flour, salt, soda, and semolina. In another small bowl whisk buttermilk, oil, and sugar until the sugar dissolves.

Make a well in the flour and add one cup of the buttermilk, oil and sugar mix. Stir to bring the flour and buttermilk together. Add the 1/3 cup of buttermilk mix, one tablespoon at a time, while you knead. Use only the amount of buttermilk you need to make a soft, smooth and pliable dough. I used the entire amount, but if you feel the dough is getting too sticky, don’t use the entire amount. Knead well for at least seven minutes. Cover the dough with a damp cloth and let it rest for one hour.

Roll the dough into a long log on a lightly floured surface. With a knife cut the log into 20 equal sized portions and roll them in the palm of your hands into smooth balls. On a lightly floured board roll the balls into an oval shape, about ¼-inch in thickness.

Heat oil for deep frying in a wok. Gently slide, one bhature at a time, from the edge of the wok, into the hot oil. When it puffs up, turn and fry the other side until you see specks of gold on the surface. Drain on a paper-towel lined tray. Serve bhature with Chole.

Green Bean Thoren – Green Beans with Grated Coconut

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Green Bean Thorans

Green beans, also known as French beans, fine beans, haricot verts, and string beans are one of the healthiest vegetables you can eat. Whether you eat them raw, steamed, stir-fried or as a thoren, green beans are a great source of many nutrients, such as, vitamin K, C, and A. They are also rich in manganese.

Green Bean Thoren is a favorite with all Malayalees. Guests at my home will likely find this dish on the menu. My mother taught me how to make this dish. I remember that removing the string from these beans and chopping them finely was a tedious process. I often tried to escape from the kitchen when I knew that green beans were on the menu to avoid the extra work! Well, now in the US, I often pick up frozen French style green beans which saves a lot of time.

Making this dish is easy. The list of ingredients is short but the flavor is power-packed. It is a versatile dish that goes well with rice or chapatis. Whatever your taste may be, this is a great recipe to add to your collection.

Green Bean Thoran – Green Beans with Grated Coconut
Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 4

1 packet of frozen French style green beans (16 oz or 454 g)
2 cloves of garlic
1 teaspoon cumin seeds
1 teaspoon crushed dry red chillies, (depending on heat and your preference)
2 tablespoons grated coconut (fresh or frozen)
½ teaspoon turmeric powder
Salt
2 tablespoons coconut oil
½ teaspoon mustard seeds
½ teaspoon uncooked rice (optional)
1 sprig curry leaves
1 shallot, finely chopped

In a motar and pestle crush the garlic, cumin seeds, dry red chillies, grated coconut, and turmeric.

Put the green beans in a medium saucepan. Make a well in the center of the beans and add the crushed ingredients. Cover the crushed ingredients with some of the beans. Add salt and sprinkle one tablespoon of water. Place the lid over the saucepan and cook the beans over medium-high heat for seven minutes. Open the lid, stir all the ingredients, check to see that the beans are cooked.

In a small pan, over medium heat, add oil. When the oil is hot add the mustard seeds. When they splutter add the rice and fry for 15 seconds. Add curry leaves and shallot. When the shallot turns brown pour the ingredients over the cooked beans. Stir gently and serve the green bean thoren with rice or chapatis.

Kofta Curry – Meatballs in a Spicy Coconut Gravy

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Meat ball curry6

Spicy meatballs in a tantalizing gravy, is the best way I can describe this kofta curry. The koftas (meatballs) are full of flavor and the lightly spiced coconut curry takes it to a completely different level. The koftas can be made with minced beef, lamb or chicken.

You can make this dish well ahead of time as the koftas soak in the curry and just keep getting better. It is full of flavor and steals the show. So if you’re looking for a crowd-pleaser for your next party – this is it. Serve this kofta curry with rice, naan or puri.

Kofta Curry – Meatballs in a Spicy Coconut Gravy
Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 6-8

For the meatballs:
2 pounds ground beef
6 green spring onions, roughly chopped
4 green chillies, roughly chopped
2 tablespoons roughly chopped cilantro
5 cloves of garlic, roughly chopped
1 tablespoon chilli flakes, (depending on heat and your preference)
Kosher salt

In a food processor finely chop green spring onion, chilli, cilantro, and garlic. In a large bowl add the ground beef, chilli flakes, and salt. Then add the finely chopped ingredients and mix until combined. Line a baking tray with parchment paper. Makes 35 small balls, the size of lemons, and keep them on the tray. Refrigerate until ready to use in the curry.

For the ground spice mix:
3 tablespoons whole coriander seeds
3 dry red chillies
2 teaspoons cumin seeds
1-inch piece of cinnamon
2 cloves
2 teaspoons cumin seeds
2 petals of star anise, (optional)
1 black cardamom

In a small pan, over low heat, roast the above ingredients until they smell fragrant. Cool completely. Remove the outer cover of the cardamom and use only the seeds. Put all the ingredients into a coffee grinder and powder.

For the curry:
3 tablespoons coconut/canola oil
1 teaspoon mustard seeds
1 cup roughly chopped onions
5 cloves of garlic, roughly chopped
1-inch piece of ginger, roughly chopped
1 teaspoon turmeric
2 teaspoons Kashmiri chilli powder
1 cup finely diced tomatoes
2 cans coconut milk, (14 fl oz each)
Kosher salt
2 tablespoons finely minced cilantro
3 teaspoons lime juice

In a blender, grind onion, garlic, and ginger. Set aside

In a large saucepan over medium heat, add coconut oil. Add the mustard seeds and when they splutter add the ground onion, garlic, and ginger. Fry until it turns light brown. Add the ground spices, turmeric, and Kashmiri chilli powder. Fry for two minutes and then add the tomatoes. Cook until they turn soft. Shake the cans of coconut milk well before you open them. Add coconut milk and salt and bring the curry to a simmer. If the coconut milk is thick, add half a cup of water. Gently add the meatballs, one by one. Let them cook for ten minutes. Then stir and let the meatballs simmer for another 10 minutes so they can cook completely. Turn off the heat and add lime juice.

Garnish with cilantro and serve with rice, naan or puri.

Sambar – Spicy Lentils with Drumstick

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Sambar8

I have a large collection of sambar recipes, but I am sharing the one that I make most often. I like this recipe because it uses freshly roasted and ground sambar powder. You will find that making the sambar powder takes just a few minutes but the flavor it adds is well worth the effort.

The vegetables that I’ve added are drumstick, potatoes, and shallots. I use frozen drumstick from the Indian grocery store as fresh drumstick is hard to come by in the U.S. I find that the frozen drumstick takes longer to cook so I microwave them for three minutes before I add them to the rest of the vegetables. If you can get fresh drumstick, that is much better and you will not have to microwave them. Other vegetables that are commonly used are eggplant, radish, french beans, pumpkin, okra, and carrots. This recipe is hard to beat so give it a try and let me know if you agree.

Sambar – Spicy Lentils with Drumstick
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 6

For the Sambar Powder
2 tablespoons whole coriander seeds
6 dry red chillies, (depending on heat and your preference)
½ teaspoon whole black pepper
¼ teaspoon fenugreek seeds
1 teaspoon cumin seeds

In a small pan, over low heat, add coriander seeds. Stir constantly while you roast them until the color changes to brown. Add the rest of the ingredients and roast for another two minutes. Remove and let the spices cool completely. Put the spices in a coffee grinder and powder. I have a coffee grinder that is used only to powder spices.

For the Dal
1 cup toor dal/arhar dal, (split, yellow pigeon peas)
2 cups water
2 cloves of garlic, crushed
1 tsp turmeric powder
1 tsp coconut/canola oil

Wash the dal in several changes of water and cook in a pressure cooker with two cups of water, garlic, turmeric, and oil. I used my old Hawkins pressure cooker and the dal was done after three whistles. About five minutes. The time will vary depending on your pressure cooker.

For the vegetables
12 pieces of frozen drumsticks, (microwave with 3 teaspoons of water for three minutes)
1 large shallot, cut into eight pieces
1 large potato, cut into twelve pieces
2 green chillies, slit down the middle, (optional)
2 cups water
2 tablespoons tamarind, (soaked in 1 cup warm water)
3½ teaspoons salt

Soak the tamarind in one cup of warm water for about 10 minutes. Extract the tamarind juice, strain and set aside.

In a large pot, over medium-high heat, add the partially cooked drumstick, shallot, potato, green chillie, two cups of water and one cup of tamarind juice. Cook until the vegetables are done. Add the fresh sambar powder, the cooked and mashed dal, and salt. Stir gently. If the sambar is thick add one cup of water, bring to a boil, and simmer for five minutes.

For tempering
1 tablespoon coconut/canola oil
½ teaspoon black mustard seeds
¼ teaspoon asafoetida powder, hing
1 sprig curry leaves
1 shallot, sliced

Add coconut or canola oil in a small pan and place it over medium heat. When the oil is hot, add mustard seeds. Be careful because they will pop and splutter. Then add asafoetida, the curry leaves and sliced shallot. Fry until the sliced shallot turns golden brown. Add this seasoning to the sambar and stir. Garnish with chopped cilantro and serve with steaming hot rice and papadam.You can also have sambar with South Indian dishes like dosa and idli.

Potato Salad

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Potato Salad3
America’s independence day is around the corner and one of our family favorites for 4th of July celebrations is potato salad. I usually use Russet potatoes for my salad but this time I experimented with Yukon gold potatoes instead. I’m happy to report that I really liked the flavor and texture it added to my otherwise simple recipe. The smoked paprika also added great depth of flavor. Try it and let me know if you feel the same as I do.

Happy 4th of July.

Potato Salad
12 medium Yukon gold potatoes (about 3 lbs)
5 eggs
6 cornichons (small pickled gherkins), chopped
3 whole green onions, chopped (use white and light green parts only)
2 stalks celery, chopped
1¼ cups mayonnaise
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon black pepper

Wash and boil potatoes in salted water until they are tender when tested with a fork. Drain, cool, peel and chop into bite sized cubes.

Place the eggs in a pot and cover them with cold water. Once the water comes to a boil, cover the pot with a lid and turn off the heat. Let it sit for 15 minutes. Cool, peel and chop them into bite size pieces.

In a large bowl, combine the potatoes, eggs, cornichons, green onion and celery. Add mayonnaise, salt, paprika, and black pepper. Gently stir so that it coats the potatoes, eggs and other ingredients evenly. Refrigerate for at least three hours to allow the flavors to blend. Serve cold or at room temperature.

 

Tuna Cutlets

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Tuna Cutlet3Tuna cutlets used to be a popular item on my menu several years ago. I made some over the weekend so I thought I would share my recipe with you. The list of ingredients may look daunting but this recipe is a keeper and you will be happy you tried it. Sometimes I add a handful of chopped walnuts into the mix and it adds a great crunch to the cutlet.

You can use these cutlets as a side dish, an appetizer, or a snack. I have used them in sandwiches with a chipolte mayonnaise spread or cilantro and mint chutney. I’ve also eaten them just rolled up with some chopped onions in a naan or paratha. Eat them any way you please!

Tuna Cutlets
3 7oz cans (I used white tuna in water)
2 medium potatoes, boiled and mashed
2 cups finely chopped red onion
3 tablespoons finely chopped ginger
3 tablespoons finely chopped garlic
6 finely chopped green chillies, optional
½ cup finely chopped cilantro
1 teaspoon chilli powder
½ teaspoon chilli flakes
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Salt
2 tablespoons lime juice
½ cup all purpose flour
3 eggs
1 cup panko bread crumbs
Oil for seasoning and shallow frying

Drain and flake the tuna using a fork. Set aside.

Heat a non stick pan over medium high heat. Add three tablespoons of oil and when it shimmers add the chopped onion and fry until the onions turn light brown. Add ginger, garlic, and green chillies. Sauté for two minutes. Turn the heat to low and add the chilli powder, pepper, turmeric, garam masala and two teaspoons of salt. Sauté for a minute and then add the tuna. Fry until the pieces of tuna turn light brown. Add chopped cilantro and lemon juice and turn off the heat. Let the tuna mixture cool for 10-15 minutes and then add the mashed potato. Mix well with a potato masher. At this point you might want to taste to see if you need more salt. Form the cutlets into whatever shape you desire.

Arrange the breading ingredients in an assembly-line fashion. First, in a shallow dish season flour with ¼ teaspoon salt. In another shallow dish, whisk eggs with one tablespoon water and ¼ teaspoon salt. In a third shallow dish put the panko bread crumbs. Working with one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess. Then dip both sides of floured cutlet in the egg mixture. Finally, coat both sides of the cutlet with panko bread crumbs.

Set a large 12-inch skillet over medium-high heat and pour in enough oil for shallow frying, about one and a half inches. When the oil is hot, about five minutes, add the cutlets. Fry them in batches rather than over crowding the skillet. Fry the cutlets until golden brown on both sides. Transfer them to a paper towel-lined tray. These cutlets can be served with a cilantro and mint chutney. The recipe for the cilantro and mint chutney can be found at the bottom of the Bangalore Vadais post.