Baked Sweet Corn and Raisin Samosa

 

The weather in Bangalore is turning better by the day. I cannot say the same about the traffic though. A great setting for the IFBMeet, 2014. Gosh, none of us can stop talking or gushing about it, can we? A strong cups of masala chai and these baked samosas are just what we crave for in this weather. Welcoming all participants with hot masala chai and these scrumptious, guilt free, absolutely delicious baked sweet corn and raisin samosas.

Last entry to the IFBM and Freedom Tree Baking Contest.

Allergy Information

• Contains wheat, NOT suitable for people with gluten intolerance.
• Does not contain dairy, nuts, soya, peanuts.

Preparation Time – 30 minutes, Cooking Time – 20 minutes+20 minutes baking time, Makes – 16-18 samosas.

Ingredients

1. Samosa Patties – 16-18
2. Sweet  corn kernels – 1 heaped cup
3. Golden Raisins – 1/2 cup
4. Potato – boiled and mashed – 1/2 cup
5. Onion – diced – 1/4 cup
6. Green chillies – 4
7. Coriander leaves – chopped – 3 tbsp
8. Coriander seeds (sabut dhania) – 2 tbsp
9. Fennel seeds (saunf) – 1 tbsp
10. Garam masala powder – 1/2 tsp
11. Salt – 1 tsp
12. Maida (APF) – 3 tbsp
13. Vegetable oil – 3 tsp

Method

1. Microwave the sweet corn for 2 minutes at high power.
2. Finely mince the onions, green chillies, coriander leaves.
3. Boil 1 small potato, mash well and use 1/2 cup of mash.
4. Warm up the dhania and saunf seeds, powder roughly in mixer.
5. Heat 1 tsp oil in a pan, add onions, green chillies. Fry well until turning pink to brown (about 5 minutes.) Tip in microwaved corn and raisins. Add in mashed potato too. Next, add salt, powdered spice, garam masala powder,  minced coriander leaves.
6. Mix well over high flame, remove from flame after 2 minutes. Set aside.
7. Make a thick slurry with maida and 2 tbsp water.
8. Preheat oven to 200 C.
9. Peel a single samosa patti from the bunch, fold into a conical shape from one end. Use this video to learn how to fill a samosa patti.
10. Place 1 heaped tsp of filling inside, fold into triangle and brush maida slurry to seal the edges well.
11. Repeat with rest of patties dividing the filling equally.
12. Use the remaining 2 tsp oil to brush all sides of samosas. Place on a greased baking tray. Bake for 25 minutes or more until they turn golden brown.
13. Serve warm with a hot cup of tea and enjoy!

Sweet Corn and Spring Onion Eggless Muffins

A cup of steaming tea and a favourite book, is how several of us would like to unwind over the weekend. Add to this some warm fragrant home bakes, and the picture is complete. Ask anyone who bakes even sporadically, and their answer would be that baking is a delicious stress buster!  The heavenly aroma that wafts through the house when baking some warm bread or muffins at home is incentive enough, not to mention the other benefits of enjoying fresh bakes whenever the whim takes you. The ability to choose good quality ingredients (whole meal vs refined flour or organic to name a few choices) and omit a multitude of preservatives that are found in commercial bakes are another positive.
Having tried out several sweet bakes over the years, I’ve always looked out for chances to bake something savoury. The availability of sweet corn at this time of the year, coupled with the contest at IFBM co-hosted by Freedom Tree swung the balance in it’s favour. Everyone I know would love to own some of the vibrantly coloured Freedom Tree bakeware. So here is my attempt at winning some of them! This recipe is an entry to the IFBM and Freedom Tree Baking Contest.
These muffins are as much at home with your hot cuppa as in the kids’ snack box. Make extra over the weekend, store covered in the fridge and pack some for the kids too.

Here is how I baked my afternoon’s quota of bliss.
Allergy Information

• Contains wheat, corn, dairy. NOT suitable for people with gluten intolerance.
• Suitable for people with lactose intolerance as milk is not used.
• Does NOT contain nuts.

Preparation Time – 20 minutes, Cooking Time – 30 minutes, Makes – 8 medium muffins.
Ingredients

1. Whole wheat flour – 1 1/2 cups
2. Sweet corn kernels – 1/2 cup
3. Spring onions – 1/2 cup chopped
4. Green chilli – 2-4
5. Vegetable oil – 1/4 cup+1 tbsp
6. Thick curd / yoghurt – 3/4 cup
7. Baking powder – 1 tsp
8. Baking soda – 1 tsp
9. Salt – 1/4 tsp
10. Oregano – few pinches to sprinkle
11. Mozzarella cheese  - 50 gm out of a block

Method

1. Blanch the fresh sweet corn kernels for 2 minutes in boiling water. Or zip in microwave at high power for a minute. Run the corn along with green chilli in the mixer to a coarse paste. A few kernels can remain whole.
2. Clean the spring onions and chop real fine. Measure 1/4 cup packed well. Set aside.
3. Dice the mozzarella cheese into 1 cm cubes, you will need 16 such cubes. Set aside.
4. Whisk the curd /yoghurt along with measured oil in a mixer until homogenous (a few pulses in mixer will do)
5. Preheat oven to 180 C.
6. In a large bowl, measure out the whole wheat flour, add in the baking powder, baking soda and combine well with a dry whisk. Tip in the chopped spring onions and corn mash. Add salt, whisked yoghurt+oil, and use wire whisk to mix all ingredients through.
7. Line an 8 muffin pan with well greased paper liners. If you have a 6 muffin pan, you can bake in 2 batches too. Keep the batter waiting in the fridge for it’s turn.
8. Fill 1/3 of each cavity with batter. Gently place in 2 cubes cheese per muffin. Cover with more batter, sprinkle oregano on top.  
9. Bake at 180 C for 20 minutes, add or reduce baking time as required. Watch out for the last 3 minutes of baking. The muffin is done when the top is golden brown and  a tooth pick inserted through the sides (not centre –it has cheese, remember?) of the muffin come clean.
10. Enjoy warm as is, or with a dab of sour cream.

Tintrinee Panaka

 

Are you inquisitive about what this is? A tin or a tree? Wait, the title also says Panaka. So, a drink? Ok, that part was easier. So what’s with the tongue twister title? Fret no more. This is just  Tamarind Panaka. Whew. Is that all?

Did you know that tamarind has several health benefits?

• The fruit juice has ability to improve glucose transport inside the body. However, people with diabetes need to monitor their intake of sweetened drinks such as this carefully.
• It has substantial amounts of B complex vitamins as well as rich in Iron, Magnesium and fibre.
• Tamarind juice is used in Indian traditional medicine to treat rheumatism, diabetes, and even obesity.
• Leaves of tamarind tree are boiled in water and used as antimicrobial wash.
• Apart from all these, tamarind has high levels of antioxidants such as tartaric acid (the reason for its acidity) and phytochemicals such as limonene and geraniol  which show anti oxidant properties in studies.

To capitalise on it’s health benefits, I’ve attempted this refreshing summer drink. The zest is supplied by the tamarind juice with flavours like lemon grass and kala namak adding to the appeal of this zingy mocktail. We often ignore proper hydration once we cross the summer season. This peppy drink is a great choice of hydration because it is fortified with salts such as Kala namak (Himalayan pink salt) which is rich in minerals too. The use of palm sugar here makes it healthier too.

When Urban Dazzle and IFBM2014 announced the summer/monsoon drink recipe contest, I was sure that I wanted to create a very unique drink. I believe I have. Do try it out and let me know if you liked it. This refreshing drink would look perfect in this Martini glass from Urban Dazzle. The unique stem design captured my interest right away and the volume would be just right for a serving.

Without further ado, here is the recipe.

Preparation time – 15 minutes, Cooking Time – 15 minutes, Serves – 4

You Need

4 martini or highball glasses with rim dressed in coloured sugar and chilled.

Ingredients

1. Ready tamarind pulp – 2 tbsp or Tamarind pods – 2 tbsp tightly packed.
2. Lemon grass – 5 long stalks
3. Water – 2 cups+1/2 cup
4. Palm sugar candy (Panam karkandu) – 1/4 cup
5. Salt – a pinch
6. Kala namak – a tiny pinch
7. Chilled soda – 500 ml

Method

1. Place the tamarind pulp along with 2 cup of water in a sauce pan and boil for 5 minutes. Set aside. If using tamarind pods, soak in 1cup warm water for  5 minutes, extract pulp. Filter through a mesh filter to remove impurities and repeat process to extract pulp completely. Make up total volume to 2 cups and boil for 5 minutes.
2. Rinse and roughly chop the lemon grass into a saucepan with 1/2 cup water. Boil this also for 2 minutes for the flavours to release.
3. To dress the rim of martini glasses, rinse and wipe the glasses well. Carefully and gently rub a lime wedge along the rim of the glass. Invert the mouth of the glass over a plate of coloured sugar. Once the sugar is coated uniformly, place glass in freezer to chill for up to half an hour.
4. Pour  60 ml of tamarind water and 30 ml of lemon grass water in a cocktail shaker. Add a good pinch of salt, tiny pinch of kala namak, and 2 tsp powdered palm sugar. Shake well. Pour into a dressed chilled glass. Top with soda and serve.

Plum and Elaneer Terrine

(Elaneer–Tender Coconut Water)

Ok, so it has been raining plums all over the country and beyond too! Wonder not at the surfeit of interest that all bloggers seem to have in plums. The reason is the contest announced jointly by KitchenAid India and the Indian Food Bloggers Meet. Here is my last attempt at all things ‘plummy’.

A simple, visually stunning dessert that has been born of the desire to create a new, uncomplicated, breath taking dish. Of marrying French sensibilities with Indian flavours. Of paying tribute to my home state, Kerala. What can capture the essence of Kerala better than it’s famous coconuts? The Elaneer or tender coconut water is an excellent base for this refreshing fruit terrine. Juicy plum bits suspended in a clear, delicately flavoured tender coconut jelly and shining like a jewel! Have a look at this.

This plum terrine, with it’s gorgeous appearance has to be the least sinful and most healthy of desserts. With zero fat and very minimal calories from added sugar, the terrine is a great option for dieters of every hue. Besides, it’s glamorous appearance will surely earn you plenty of applause at a potluck or from dinner guests. The best part is it takes very little time to assemble, but the final outcome belies that (We are not going to let our guests know that, are we?)

A few tips to keep in mind are to select tender coconut which is slightly sweeter. Retain the tender meat from inside the coconut too. Select ripe but firm plums that are just short of over ripe or squishy.

Without further ado, here goes..

Preparation time – 45 minutes+1 hour setting time, Cooking Time – 15 minutes, Serves - 6

Allergy Information

Does not contain egg, soya, wheat, dairy, nuts.

Ingredients

1. Firm ripe plums – 8-10
2. Tender coconut water – 2 cups (I got it from 2 tender coconuts)
3. Flesh from the tender coconuts, chopped
4. Agar agar – 2 gms
5. Fresh water – 1 cup +1/2 cup if needed
6. Sugar – 3 heaped tbsp (or less if the coconut water is sweet enough)
7. Pomegranate pearls – 1/4 cup (optional)
8. Flavourless vegetable oil like sunflower or canola oil – a few drops to grease

Method

1. Wash the plums, pat dry and stone the fruit by cutting from all four sides close to the seed, and then from top and bottom! Dice the pulp into an even small size taking care not to squish the flesh. Set aside.
2. Chop the agar agar into small pieces, soak in 1 cup water in a small sauce pan, bring to boil, stirring continuously for 4-5 minutes, until the strands dissolve through. Strain the liquid through a metal sieve into a clean bowl. Return the remaining strands to the same sauce pan, add 1/4 – 1/2 cup water, and boil again while stirring all the time. Strain again into the same bowl, discard any leftover agar agar bits.
3. Warm up the tender coconut water very gently for a minute, (do not boil). Remove from flame and add in a thin stream to the warm agar agar liquid, whisk well. Taste and add as much sugar as needed. Keep stirring until sugar has dissolved. Keep the agar agar sauce pan over flame. When sugar has dissolved, and the liquid looks clear and transparent, remove from flame.
4. Grease a 8” by 4” loaf tin or several small ramekins/bowls/katoris (about 5-6, each of 120 ml capacity).
5. Place the chopped plums in a single layer at the bottom of the prepared tin/bowls. Gently pour the tender coconut liquid over the fruit until the fruit pieces are drenched and submerged in the clear liquid. Tap sharply on the counter and rest on the counter for 15 minutes. (no need to refrigerate)
6. After 15 minutes, check if the top of the liquid layer has set. If yes, proceed to add the chopped coconut pieces, again in a single layer. If not set, wait for 5 minutes, check and then layer the coconut. Repeat the gentle pouring of the agar agar liquid over the coconut. If this liquid has begun setting, warm it up gently until clear liquid and then pour. Tap over counter again and leave to set for 15 minutes.
7. Once this layer too has set, scatter a few pomegranate pearls over if using. Else you could use up the rest of the diced plums too. Finish off by pouring the coconut water+agar agar liquid over the fruit. Tap the container sharply again (to avoid air pockets) and set in refrigerator for an hour.
8. To unmould, dip a knife in hot water, wipe and run carefully around the set terrine. Loosen the sides alone and invert onto serving plate. Cut into slices if set in loaf tin using a serrated knife. Serve chilled as is, or accompanied with whipped cream or ice cream.
9. Sit back and enjoy this absolutely guilt free dessert and bask in appreciative applause!

Luscious Plum Panna cotta–A plum assignment!

 

The countdown to the first ever Indian Food Bloggers’ Meet has begun. The organisers are busy on their toes looking into every detail. The participants? They are busy as well, cooking up storms in their kitchens and all over the internet! Oh yes, I am going to the event too. After racking my recalcitrant grey cells for several days, and after trying out several recipes in my head, some actually in the kitchen, I’ve finally gathered courage to pitch for the lovely prize announced by KitchenAid, India.

‘Cook with plums and blog about it, it’s that easy’, coaxed the organisers. Is it really? When you are setting yourself up against some of the most talented, creative cooks in the country, even an easy task can seem daunting. Still, I can always try, can’t I?

Succulent, lush plums, cooked with aromatic star anise, turned wicked and hot with a generous dash of chilli, caressed and enfolded into a milk-cream mixture and patiently allowed to set into a panna cotta. As if this was not sublime enough, a rich, buttery, crisp, orange lace cookie that holds the silky smooth, gently quivering panna cotta in its fold. This marriage of the crisp and the soft brought together with a drizzle of plum compote! What would you say?

Here is what you need to make this heavenly dessert.

For the plum compote

Ingredients

1. Ripe plums – 250 gms, weighed after deseeding
2. Sugar – 125 gms
3. Star anise – 2 arms of a star anise pod
4. Kashmiri chilli powder – 1 level tsp

Method

1. Wash, pat dry and stone the plums. For this, cut into half close to the seed on either side of the seed and remove seed. Retain skin+pulp.
2. Place them in a heavy bottomed saucepan, add the sugar and star anise, set to a medium flame and keep stirring. After  4-5 minutes, when the plums get cooked and the skins peel off, keep removing as much skin as possible with a fork. Continue stirring the mixture to avoid charring.
3. When the pulp looks well cooked (about 8 minutes), add the chilli powder, mix in well and remove from fire. Once cooled,remove the star anise, run the pulp in a blender, sieve through a metal sieve and reserve the smooth compote.

For the Panna cotta

Ingredients

1. Milk – 1 cup
2. Fresh cream – 1/2 cup (I used Amul)
3. Sugar – 1/4 cup + 2 tbsp extra if needed
4. Agar agar – 8 gms
5. Fresh water – 1cup +1/2 cup if needed
6. Plum compote – 1/2 cup (Reserve the rest of prepared compote)

Method

1. Boil the milk in a saucepan, dissolve sugar in it and keep warm.
2. Chop up the agar-agar strands, place in 1 cup water in a small saucepan, and bring to boil over low flame. Keep stirring continuously. When most of the strands have dissolved, pour through a metal sieve into the saucepan with milk. Return the un-dissolved strands of agar agar to the small saucepan add 1/4 cup extra water and boil again over low flame. Repeat the sieving into the milk once it is dissolved. Discard any leftover strands after this step.
3. Warm the cream carefully, stirring all the time. When bubbles appear around the corners, pour the cream into the milk mixture, bring the milk saucepan to boil. Stir, stir, until the liquid is homogenous.
4. Switch off flame, blend in 1/2 cup of prepared plum compote. Use a whisk if needed, make sure the compote and the milk are fully blended.
5. Grease 4-5 molds (each approx. 120 ml), with a light flavourless oil. Pour the prepared panna cotta into these molds, tap the molds sharply to avoid air bubbles and set in refrigerator for at least 2 hours. I set them overnight.

For the Orange Lace Cookie (Recipe adapted from Pastry Pal)

Ingredients

1. APF – 85 gms
2. Granulated Sugar – 225 gms
3. Orange Juice – 120 ml
4. Melted butter – 100 ml

Method

1. Powder the sugar in a mixer to a fine powder. Once it is fine, add the measured flour to the mixer jar and run both together so that they blend well.
2. Remove to a mixing bowl. Add the orange juice and whisk thoroughly until well combined.
3. Now add the melted butter and keep whisking till you get a smooth batter. Leave in the refrigerator overnight.
4. The next day, when you are ready to bake, preheat the oven to 180 C.
5. Line a baking try with Silpat. If you do not have a Silpat mat, grease the baking tray ‘very generously’ with butter. You can make these cookies in batches, so use any size tray you have.
6. Drop ‘only’ half teaspoonfuls of batter onto the tray leaving large gaps between each cookie batter. Bake for 5 minutes at 180 C, then reduce temperature to 170 C and bake again for 5 minutes. Watch out in the last 2 minutes. The edges should get golden and the middle should look orange-gold in hue.
7. Remove tray from oven, let the cookie cool for a minute. Then ease it out gently with a metal spatula, drape over a rolling pin or katori if you want a bent shape. Else, remove to a platter to cool in a single layer. Store in an air tight box until needed.

To Assemble the Dessert

1. When you are ready to serve, pour the reserved plum compote into a small saucepan, add 2 tbsp fresh water, bring to boil. Mix well and remove from fire.
2. Place 1 or 2 orange lace cookies in a serving plate.
3. Dip a knife in hot water. Wipe and run through the edges of the set panna cotta bowl. Loosen only the edges carefully. Invert over the waiting cookie.
4. Drizzle the plum compote over the panna cotta and serve immediately. The delicate lacy crisp cookie embraces the smooth panna cotta resulting in gustatory ecstasy! Some desserts are best experienced to be believed!

My Bircher Muesli

 

We first sampled Bircher Muesli a couple of years ago at  Hong Kong Sky City, Marriott. Vacationing at Hong Kong, we were tucking into the amazing breakfast spread (which is a lot to say for vegetarians.)  My interest was sparked at the sight of very cute jars of muesli sitting on a bed of crushed ice. I enjoy hot muesli by pouring steaming skim milk over muesli, but this? On crushed ice? After confirming with the wait staff that it had all vegetarian ingredients (you never know, after all, even congee there has bacon in it) we tentatively sampled one jar, and boy, fell in love with it. My son declared, “Mom, we have been wasting life by not having this wonderful breakfast dish”.

I researched into it’s origin, and discovered that Bircher muesli was first developed by a Swiss doctor, Dr. Bircher – Brenner. First used for patients, the recipe has become hugely popular in Switzerland and Germany. It is traditionally made by soaking rolled oats in yoghurt/curd along with grated apple, apple juice and left overnight in the fridge. The next morning, it is enjoyed for breakfast along with choice of toppings such as roasted nuts, or more fresh fruit. With it’s easy make-ahead prep, versatile choice of toppings, and deliciousness in every spoonful, it’s not difficult to love Bircher Muesli.

But wait, what’s a recipe without customisation? I am a big fan of eating local, buying seasonal. So the muesli had to be localised and include seasonal fruit too. The apple had to give way to mango, the fruit of the season.The Bircher muesli became muesli parfait. Another ingredient, popped amaranth just begged to go in too. Some easily available dry fruits and nuts completed the meal-in-a-jar. Local ingredients, global flavours!

So I set about soaking oats in skim milk yoghurt. I also soaked some pitted dates and raisins in honey in a separate bowl and left them to rest in the fridge overnight. The next morning, I chopped up some mangoes, toasted a few almonds and walnuts. Now I was ready to assemble. The layering of the ‘breakfast-parfait’ began with a few spoons of the soaked oats. On this, I piled some chopped mangoes, then came the turn of another star ingredient, popped amaranth. A few drizzles of honey and then the turn of the oats again. The soaked dates+raisins went in next followed by some more chopped mangoes and popped amaranth. The parfait was finished off with nuts and another drizzle of honey. There, so simple. It took 5 minutes to assemble two servings. A most delicious, filling, uber healthy breakfast ready. Needless to say it was demolished as quickly as it was assembled.

While you can play around with ingredients and serving size, I am giving the ingredients and measures I followed. Feel free to play around the main theme and come up with a combination that your family loves.

Preparation time –15 minutes+8 hours soaking time, Cooking Time –3 minutes, Serves – 2

Allergy Information

• Does NOT contain egg, soya, peanuts, corn, milk.
• Contains yoghurt, some gluten from oats.

You Need

Cookware –2 mixing bowls, chopping board, knife, small saucepan,300-400 ml jars to assemble the meal.

Ingredients

1. Quick cooking oats – 4 tbsp
2. Skim milk yoghurt – 400 ml ( 2 cups)
3. Skinned and chopped mango – 1/2 cup
4. Popped amaranth – 3-4 tbsp
5. Dates – 6-8
6. Golden raisins – 12
7. Almonds – 6
8. Walnuts – 2
9. Honey – 2 tbsp+2 tsp

To Assemble

1. Mix the measured oats into the yoghurt, stir in well, cover and rest in refrigerator overnight. Also place the pitted dates and raisins with 2 tbsp honey in a small bowl, cover and store in refrigerator.
2. I popped the amaranth at home from amaranth seeds. To pop, you add amaranth seeds to a super hot wok, a tsp at a time, stir gently and watch them seeds merrily popping and dancing in front of your eyes! You could use store bought popped amaranth or omit it entirely too. Or attempt popping at home if you get hold of amaranth seeds.
3. Chop the mangoes and almonds, keep aside.
4. Take the serving bowls, or jar or tall glass to assemble the parfait. Rinse well and wipe dry.
5. Layer the soaked oats at the bottom, 2 tsp should suffice. Place the chopped fruit on the oats. Next, add the popped amaranth, about 1 tbsp would do. Place the soaked and plump dates+raisins mixture over this and cover again with a couple of tsp of soaked oats. A drizzle of honey, then fruit, popped amaranth and finally topped with toasted nuts follow. Finish off with a good drizzle of honey.
6. Enjoy for breakfast, or assemble in ajar with screw top lid, and carry to work. Ideal for mid-morning or 4 p.m. hunger pangs.

 

Using Leftovers–Veg Cutlets

 

This recipe is about leftover-makeover. Celebrating the nifty, resourceful cook, who I guess most of you are! What would you do when faced with small bowls of random curries in the fridge? Make parathas? Or some fried rice and toss in those veggies, perhaps? We made these cute cutlets last week.

Even if we discovered the combination quite by chance, it had a great balance of protein, tubers and vegetables thrown in. Our kids could not find any fault with the textures and flavours in this melange. After polishing off several of them at their post-school snack time, they asked for it at dinner too! It was then I realised we had a killer combo in hand. Quite versatile too, for they can be devoured as such, can be sandwiched between buttered bread and packed for school lunch, or get converted to burger patties, or get drenched in the very Indian ragda pattice.

Since we made them with whatever was in the fridge, I am not sure as to how to record a recipe. Here is what we threw together -

Preparation time – 20 minutes + 8 hours soaking time, Cooking time – 40 minutes pressure cooking + 20 minutes, Serves – 4 - 6 

Allergy Information

• Does NOT contain egg, dairy, lactose, corn, soya.
• Can be made gluten free by substituting bread crumbs with rice flour or corn flour for dusting.

You Need

Cookware – Pressure cooker, electric mixer, colander, mixing bowl/basin, non-stick skillet / any other skillet.

1. Boiled* and mashed potato -  1/2 cup
2. Cooked* kala channa / Brown channa (Garbanzo beans)– 1/2 cup
3. Raw plantain* –peeled, chopped and cooked till just done -  1/2 cup
4. Beetroot* – peeled and boiled, 1/4 cup
5. Onion – finely chopped – 3/4 cup
6. Chopped Coriander leaves – 1/4 cup
7. Chopped green chillies – 2 tbsp
8. Garam masala / Pav bhaji masala / Chole masala – 1 heaped tbsp
9. Salt – 1+1/4 tsp
10. Bread crumbs – 3 - 4 tbsp ( Use rice flour or corn flour to make it gluten-free)
11. Oil – for sautéing, about 2-3 tsp

To Assemble

1. Peel, rinse and chop onion, green chillies, and the coriander leaves as finely as possible. Set aside in a colander.
2. *To save time, you can place the soaked channa in a container topped by another with all the other veggies (add 1/2 tsp salt to the vegetables to avoid getting mushed up) and cook in the same pressure cooker. I normally pressure cook the channa on a low flame for 20 minutes after the cooker’s first whistle. We want a just cooked texture without being mushy.
3. After the pressure has released, drain all the cooking water into another bowl, place all the cooked contents in a mixer, pulse until coarsely mashed.
4. Take a mixing bowl. Transfer the contents of the mixer into it. Also add the chopped onions, chillies, green coriander, add 1/2 tsp salt, the masala powder you are using, bring them all together using your fingers. It should feel like a moist coarse mixture (not paste), but should not ooze water or extra fluid.
5. Make lemon sized balls, flatten slightly using your palm, dredge in bread crumbs and set aside. You can keep these in the fridge for half an hour to stabilise the texture. (Or prepare ahead till this stage, store them in a suitable air-tight container in the freezer. Thaw and fry as many as needed each time.)
6. Heat a skillet, season the skillet with a few drops of oil, place as many cutlets as the surface of the skillet holds, and fry over high heat first and medium flame later on both sides till well browned.
7. Remove to kitchen paper.
8. Serve warm with mustard and tomato ketchup as accompaniments. Or make it into a sandwich filling. Or make thicker pattties, shallow fry on both sides and use to assemble burgers along with some onion, tomato rings and crisp lettuce. Whichever way you choose to gorge on it, you will find it delicious!