Appi Kheer

Ingredients

Milk - 1 litre  
Milk Maid condensed milk - 1 tin
Maida - 1 cup  
Rava - 1/2 cup
Cashewnuts -  20 nos  
Badam - 10 nos
Pista - 10 nos    
Saffron - A pinch    
Ghee - 2 Tbsp    
Oil -  500 ml

Method:

•    Soak Saffron in a little milk.
•    Mix maida with rava and knead to a dough.
•    Fry small crisp puries by piercing the rolled dough with a fork before frying.
•    Break the puries into small pieces and keep aside.
•    Boil milk with condensed milk and extra sugar, if required.
•    Roast the nuts in ghee.
•    Soak the puries in the milk and garnish with roasted nuts.
•    Serve hot.

M3P: Methi-Mutter-Malai-Paneer

Ingredients

2 1/4 cups chopped fenugreek (methi) leaves
1 cup paneer cubes
1/2 tsp cumin seeds (jeera)
1 onion, chopped
2 large tomatoes
3/4 cup boiled green peas
3/4 cup milk
a pinch of sugar
3 tbsp oil
salt to taste
2tbsp garam masala
1tbsp red chilly powder
1 1/2 tbsp kitchen king or sabji masala
1 tbsp coriander powder
Pinch of amchur (Optional)

To be ground into a paste


1 onion
4 green chillies
Piece of ginger (adrak)
3 cloves of garlic (lehsun)
2 tbsp cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)

Method:


-Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water.
-Put the tomato in hot water for 10 minutes. Remove and blend into a puree.
-Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek.
-Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.
-Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, Paneer, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
-Serve hot.

"Vegetable Cutlet"

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
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.
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:

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.