Wallets made by Me using scraps

Potato Cutlet

Ingredients:

Boiled and finely mashed potatoes – 2Nos

Vegetable s:

Carrot – 1 small size

French beans – 5Nos

Boiled Peas one hand full

Onion - 1Nos

Ginger garlic paste- 1/4 tsp.

Green chilli – 1Nos

Garam masala powder ¼ tsp.

Salt to taste

Oil 1 tbsp.

Black pepper powder  -1/4 tsp.

Pinch jeera (cumin seed) powder - 1/4 tsp.

Pinch turmeric

(* you can also add minced and boiled meat and a tsp of chicken curry masala

While boiling meat add salt to it)

For frying:

Maida powder 2 tbsp

Bread crumb or Rava powder

Method:

·         Heat oil in a pan , add onions fry till golden brown

·         Add ginger garlic paste fry till aroma comes in

·         Add all vegetable’s except mashed potato

·         And fry it for a while keep stirring so that it doesn’t get stuck to the bottom of the pan

·         Add garam masala ,turmeric, salt and chillies and simmer in low heat

·         Turn off the fire let it cool for a while

·         Add the above mixture to mashed potato  and mix well

·         Take a small quantity and make a ball and then give it a desired shape

·         Then in a small wide mouthed bowl make a thin paste of maida and water

·         Dip the cutlet into the maida paste and coat it with bread crumbs and shallow fry it in a pan with ghee

·         Serve it Hot  with tomato sauce

Kabul Chana (chickpea) Curry

Ingredients:

Kabul chana 1 cup

Onion sliced -2

Tomato pureed- 2 medium sized

Pinch turmeric

Salt to taste

Garam masala 1 tsp

Coriander seed and fenugreek seed ¼ tsp each

1 tbsp. oil

Ginger crushed ½ inch

Garlic crushed 2 cloves

Chilli powder as per requirement

Water 2 ½ cups  or as per requirement

Coriander leaved chopped for garnishing

1.       Clean, wash and soak Kabul chana in water overnight or 8 + hrs. approx.

2.       Pressure cook the chana adding salt till it becomes soft enough to eat (6 whistles when I tried )

3.       Take a pan add a little oil and fry onions along with cumin seed  till golden brown , now add turmeric powder

4.       in a separate pan or tava roast coriander seeds, fenugreek seed till u get the aroma out of it and crush it until it becomes powder and add to the above onions

5.       Now add tomato puree , ginger, garlic, chilli powder , garam masala powder and water and bring it to boil or pressure cook in slow flame for five min.

6.       Open lid and wait till the mixture becomes dry

7.       Now add chana along with its remaining water and simmer for 10 min

8.       Add chopped coriander and boil it till required consistency

9.       Garnish with onions and tomatoes

10.   Serve hot with chapattis