Archive for category Snacks

Chicken Cutlets/Patties

One of my favorite appetizers is Chicken cutlets. This is made with minced chicken, boiled and meshed potatoes, onions, garlic, ginger, cilantro/coriander leaves, chicken masala, pepper and salt to taste. The cutlet pieces is dipped in egg and dunked in breadcrumbs and fried in oil.

Ingredients for cooking Chicken cutlets:

  1.  Boneless chicken 1 cup
  2. Boiled and Meshed potatoes 1 cup
  3. 1 medium sized Onion
  4. 1 Stalk of Coriander leaves
  5. 1 tsp Chicken Masala
  6. 2 large chillies
  7. 1/4 tsp Pepper
  8. Salt to taste
  9. 1 to 2 eggs
  10. 1 cup Bread Crumbs
  11. Oil to fry

Method for cooking Chicken Cutlets:

  1. Rinse the chicken and cut it into pieces.
  2. Boil the chicken in 1/2 up of water. Add salt while boiling and boil till all water is evaporated.
  3. Let the boiled chicken get cool while you prepare other things.
  4. Take off the onion skin and cut it into pieces.
  5. Rinse the coriander leaves and cut it into chunks.
  6. Put the boiled chicken in a blender, add the onions, coriander leaves, masala, chillies and pepper. Blend all these ingredients till the meat is minced.
  7. Take out the minced chicken from the blender and mix the meshed potatoes and more salt if salt is needed.
  8. Break off little chunks off the chicken and potato mix and make round pieces, fatten it. Make many such round and flat pieces.
  9. Break 1 egg, beat it in a bowl and keep it aside.
  10. Pour the breadcrumbs in a dish and keep it aside.
  11. Heat oil in a fry pan.
  12. Dunk these pieces of cutlets into the beaten egg, and transfer it to the bread breadcrumbs. Pat both the sides of chicken cutlets with breadcrumbs.
  13. Fry the Chicken cutlets in oil.
  14. Serve the Chicken cutlets with a dip and a cup of drink.

Chicken cutlets are also known as:

C√ītelette¬†in French, Kotleta in Russian language and cotoletta orKotelett ¬†in various languages

VN:F [1.9.12_1141]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , , ,

Pumpkin seeds (Roasted)

Pumpkin seeds are roasted in the following step by step manner:

1. Cut open the pumpkin.
2. Collect the seeds from inside.
3. Separate hairy pulp from the seeds if there is still any.
4. Rinse the seeds and dry it on a paper towel for 20 to 30 minutes.
5. Preheat oven for 5 to 10 minutes.
6. Spread the baking tray with a baking sheet.
7. Lightly coat the pumpkin seeds with ghee or oil or butter.
8. Sprinkle the pumpkin seeds with salt (this is for flavor and can be optional)
9. Spread a layer of seeds on the paper and bake it for 45 minutes at 250 degrees f or 15 minutes at 350 degrees f.
10. Preserve this in an airtight container.
11. Can be served with any soft drinks or tea/coffee. Wink

Please note that you can also make it in different flavors as follows:
– Spiced with chilly powder or garlic powder or onion powder or black pepper.
– Made sweet with sugar or jaggery

Source:

http://forum.cooking-recipes-blog.com/general-discussion/pumpkin-%28how-can-i-preserve-it%29/msg12/#msg12

VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , , , ,

Samosa (Tinned Beef and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Beef
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the Beef tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, Beef and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , ,

Samosa (Tinned Mutton and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tinned mutton
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the mutton tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, mutton and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
VN:F [1.9.12_1141]
Rating: 10.0/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: +1 (from 1 vote)

Tags: , ,

Samosa (Chicken Luncheon and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Chicken luncheon
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
VN:F [1.9.12_1141]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 0 votes)

Tags: , , , ,

Samosa (Tin Tuna Fish and Potatoes)

Ingredients:

  1. 1 Tin Tuna
  2. 2 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. 1/4 cup Mixed vegetables (optional)

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method for the filling

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tinned tuna.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Keep this aside to cool while preparing the dough.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

VN:F [1.9.12_1141]
Rating: 5.0/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: +4 (from 4 votes)

Tags: , , , ,

Samosa (Mixed Vegetable and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 cup Mixed Vegetable
  2. 2 Potatoes (Medium sized)
  3. Garlic Paste 1 tbsp
  4. Salt
  5. Sarso 1/4 tsp
  6. Jeera 1/2 tsp
  7. Methi seeds 4
  8. Oil
  9. 1 onion
  10. Ginger 1/4 tsp
  11. Curry leaves 1 stock
  12. 1 cup water

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  2. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  3. Take off the onion skin and cut it into pieces.
  4. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  5. Add the curry leaves and garlic and stir till garlic is brown.
  6. Add the potatoes and the mixed vegetables.
  7. Add water and salt and cook till potatoes are tender and cooked.
  8. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
VN:F [1.9.12_1141]
Rating: 9.0/10 (2 votes cast)
VN:F [1.9.12_1141]
Rating: +3 (from 3 votes)

Tags: , , , ,

Rasgulla

Ingredients:

  1. 1/2 packet powdered milk
  2. 2 tbsp self raising flour
  3. Elachi 1/2 tsp
  4. Dahi/Yoghurt (top part only) 1/2 cup
  5. Ghee
  6. Oil to fry
  7. Sugar 2/1/2 cup
  8. Water

Method:

  1. Pour the powdered milk, flour and elachi in a bowl and mix well.
  2. Pour yoghurt and make a dough.
  3. Make balls, use ghee in this step.
  4. In low heat fry the balls till brown.
  5. Pour water and sugar in a pot and boil to make a light syrup.
  6. Add the balls in the syrup.
  7. Store it in a cooler and serve cold.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka.

VN:F [1.9.12_1141]
Rating: 4.8/10 (23 votes cast)
VN:F [1.9.12_1141]
Rating: +8 (from 10 votes)

Tags: , ,

Idli Fiji Indian style (Suji / Sooji Idli)

Idli Fiji Indian style (Suji / sooji Idli)

Idli Fiji Indian style (Suji / sooji Idli)

Ingredients:

  1. 1 Packet Suji/sooji (500g)
  2. oil 2 tbsp
  3. 1 medium sized Onion finely cubed
  4. Yoghurt 1 litre
  5. Curry leaves 5-8 pcs
  6. Sarso 8-10 pcs
  7. salt
  8. Baking powder 3tbsp

Method:

  1. Heat frypan and add suji. Roast this till lightly brown.
  2. Cool the roasted suji and add yoghurt, baking powder, and salt. Mix well.
  3. Heat oil in frypan add finely cubed onion, curry leaves and sarso. Stirr for few seconds.
  4. Cool the fried ingredients and add to the mixture.
  5. Mix all ingredients together well.
  6. Half fill idli cups and steam it

Note:

If  you dont have idli maker (idli cups) than you can pour the mixture in a baking tray and steam it.

This Recipe was supplied to me by my cousin sister Mrs Lata from Kulukulu Sigatoka

VN:F [1.9.12_1141]
Rating: 7.3/10 (18 votes cast)
VN:F [1.9.12_1141]
Rating: +4 (from 6 votes)

Tags: , , , ,

Murku (Fiji-Indian style)

Murku (Fiji Indian style)

Murku (Fiji Indian style)

Ingredients:

  1. Flour
  2. Jeera
  3. Roasted Jeera Powder
  4. Oil
  5. Salt
  6. Chillies
  7. Garlic
  8. Water

Method:

  1. Sieve flour.
  2. Tie the sieved flour in a clean thin cloth and steam it for 15 minutes.
  3. When its steamed, cool it and put it in a basin, pound it and sieve again.
  4. Add Jeera, Jeera powder, salt, Chillies, garlic and mix well.
  5. Add water and make a dough.
  6. Stuff the dough in murku maker.
  7. Heat oil and pour the dough through murku maker in circular motion.
  8. Fry this till light brown.
  9. Serve with drinks.

Note:

  1. Murku can also be spelt as muruku, murukku
VN:F [1.9.12_1141]
Rating: 5.3/10 (14 votes cast)
VN:F [1.9.12_1141]
Rating: 0 (from 10 votes)

Tags: , ,