Kidney Bean Patty
The next few days are going to be pretty busy for me. So I have been looking for easy and quick to make recipes (Also please do pardon the photo quality). While looking online for ideas, I came across the recipe for Rajma Tikki. I have given the link at the end of this post. I decided to modify the process and some of the ingredients to my liking. The entire recipe took me about half hour for preparation and another 15-20 minutes for frying. This recipes makes about 8-10 patties.
- 20 oz red kidney beans (canned, drained and mashed) – I used the canned variety, you could also make it from scratch by soaking the beans overnight and then boiling and mashing the beans.
- 1 cup chopped coriander leaves
- 2 green chillies (finely chopped)
- 3 cloves garlic (chopped fine)
- 1″ ginger (chopped fine)
- a pinch of asafoetida
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 cup breadcrumbs
- 2 teaspoons oil
- Oil for frying
- Salt to taste
- Mash the kidney beans and set it aside.
- Heat two teaspoons of oil.
- Add the asafoetida, cumin seeds and turmeric powder and let the cumin seeds splutter.
- Add the ginger, garlic and green chillies and when they are almost browned add the coriander powder and the red chilli powder.
- Add this mixture to the mashed kidney beans along with the coriander leaves.
- Add salt to taste and mix all the ingredients together.
- Make small patties (about 8-10) and cover with breadcrumbs on both sides.
- Fry the patties in a frying pan till brown on both sides.
- Serve the patties with some ketchup or some mint chutney.
I hope you enjoy this recipe as much as I did. I love kidney beans but wanted to try something different this time. It’s easy to make and is perfect when you want to have something quick. These patties go well with bread. And yeah I do think I am on a patty spree right now. The link to the recipe I was inspired from is here - http://www.food.com/recipe/rajma-tikki-savoury-cutlets-made-from-red-kidney-beans-132733.
I remember cutlets being the appetizer that my mom used to make when we had guests over. She used to make vegetable cutlets, fish cutlets, kheema cutlets. They are actually pretty easy to make and beyond delicious.
I have made vegetable cutlets before; they are my favorite among cutlets. I bought some tilapia at the grocery store the other day and had plans to fry or roast it for dinner. Then I noticed some boiled potatoes in the refrigerator, and that’s when it hit me, fish cutlets!!!
Mom always used to make some extra cutlets for next day. I loved the cutlets the next day (not that I ate any less on the day of the party) because they used to be served piping hot – from the stove to my plate. The fish cutlets she used to make were from the tastiest fish varieties ever – I so long for the fresh fish from the fish markets in Bombay. I guess I’ll have to make do with the tilapia for now. So here’s the recipe for fish cutlets. You can make them even the day before and save yourself sometime on the day of a party. This recipe makes about 12 cutlets.
- 2 Tilapia fillets
- salt and black pepper for seasoning the fish
- 2 potatoes – boiled and mashed
- 1 onion large
- 4 green chillies
- 2 cloves garlic
- 2 tsp black pepper
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 teaspoon lemon juice
- coriander leaves (1 cup chopped)
- 1 egg
- bread crumbs (made from 3-4 slices)
- 2 teaspoons oil
- oil for frying
- salt to taste
- Season the fish fillets with salt and black pepper. Set this aside for a about 15 minutes.
- Bake the fish in the preheated oven at 350 deg F. Turn the fillet over after about 5-7 minutes. Turn over the fillet once again after another 5-7 minutes. Remove the fillets from the oven after about 3-5 minutes.
- Shred the fish into small pieces and set aside.
- In the meanwhile boil the potatoes and mash the potatoes to a smooth consistency.
- Chop the onions, green chillies and garlic cloves.
- Heat the oil and when hot add the onions and fry for a couple of minutes.
- Add the green chillies and the garlic and fry all the ingredients till the onions turn a brown in color.
- Now add the cumin, coriander powder and fry for a couple of minutes till the ingredients are mixed together well.
- Reduce the heat and add the mashed potatoes and mix well.
- Add salt to taste.
- Remove the potato mixture from the heat and add the shredded fish, coriander leaves and the lime juice to it. Mix all the ingredients together and ensure that the mixture has a sticky consistency.
- Make about 12 flat patties out of the mixture and set aside.
- Beat the egg in a separate bowl.
- Make the bread crumbs and set aside.
- Take each flat patty and apply a little egg on both side and then cover with the bread crumbs.
- Heat a little oil in a frying pan and place the cutlets in the frying pan.
- Fry the cutlets till brown on both sides.
This recipe takes about 30-40 minutes for preparation and another 10-15 mins for frying. These cutlets can be served with any kind of bread and some people also like some ketchup on the side. Some green chutney would also go well with the cutlets. I made these cutlets atleast 3 weeks back but then had a conference to go to so had to put an hold on the blog. But am back now and will be back to regular postings as before. You can easily substitute the fish with any other, it is not necessary to use tilapia. And the outer crust for the cutlets can be made using a lot of ingredients but I love the version with bread crumbs. You could also use corn meal or semolina. Hope you enjoy making these cutlets as much as my I did.
The other day a friend of mine posted this link on facebook, http://www.cnngo.com/mumbai/eat/40-mumbai-foods-we-cannot-live-without-974140. And that was good enough to trigger a lot of awesome mouth watering memories. I so wanted the bombay sandwich, the Tibbs’ frankie at shivaji park, the samosa chole at Guru Kripa, the vada pav n the list goes on. I was in no mood to make anything that would take more than 1/2 hour. So I decided to make the Bombay sandwich for dinner. I know it’s not so much a dinner meal but well I guess I decide what’s on the menu!!!
And add to that the fact that my mom used to make a version of the bombay sandwich for lunch. And I remember my friends used to devour all of it and well I used to devour their lunch. So I made some Bombay Sandwiches for dinner. I was in such a hurry to eat it all up that I totally missed taking the photos part… But here’s my version of the bombay sandwich recipe. I’ll put up the pics next time I make them. This recipe takes about 1/2 hour to make from start to finish.
- 6 slices of bread (white bread is the original bread used but I used slices of multi-grain bread)
- 2-3 medium sized potatoes, boiled and sliced
- 2 tomatoes, sliced
- 1 large onion, sliced
- 1 medium cucumber, sliced
- 1 cup fresh coriander
- 1/2 cup fresh mint leaves
- 1 tablespoon tamarind paste
- 3 cloves garlic
- 1/8 medium onion
- 1 green chili (to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sugar
- salt to taste
- butter to spread
- Grind the coriander leaves, mint leaves, tamarind, garlic cloves, 1/8 onion, green chili, cumin powder, lemon juice in a blender.
- Add salt to taste. If the chili turns out to be too spicy add some more sugar.
- Spread the butter on one side of a slice, spread the green chutney over the butter and add one layer of potatoes, one layer of tomatoes , one layer of cucumber and one layer of onion.
- Place the second slice (buttered and green chutney spread on one side) over this and then butter and apply the green chutney on the other side.
- Again add the vegetables as before and top it off with the third slice of bread (buttered and the green chutney spread).
- I like to chill the sandwich for half hour in the refrigerator before serving.
- Cut the sandwich into 4 squares or triangles before serving.
- This is also served toasted.
This makes 2 sandwiches, which were pretty filling. I am almost always content with one sandwich. Now that I have made the bombay sandwich and devoured it, I now have my eyes on the frankie. I will most definitely be trying to make one as close as possible to the Tibb’s frankie. (Tibb’s frankie is a chain which makes the most mouth-watering frankies – a must try if you go to Bombay).
My mom’s version of the sandwich was made with a coconut chutney instead of the green chutney. That used to taste awesome too. I must ask her to make one for me the next time I go to India. After all you can never replicate your mom’s recipe. You can just get close enough to it.
Indian Style Chicken Wings
I think I made these chicken wings for a party about a year back… and then another and another. Well this is such a fail proof recipe that I just can’t skip it at any dinner party. And add to that the fact that once your friends and family eat it, they will ask you to keep making it.
I got this recipe online at Deeba’s blog (I have given the link at the end). And she mentions that this recipe is from the cookbook – Modern Spice by Monica Bhide. I give 5 stars to the recipe. Trust me on this, you have to try this recipe. This serves about 3-4 persons.
- 1 cup heavy cream
- 1 tablespoon ginger-garlic paste
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 2 teaspoons red chili flakes
- 2 tablespoons lemon juice
- 1 ½ teaspoons dried fenugreek leaves, crushed
- 1 teaspoon dried mango powder
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 10-12 chicken wings
- Mix the cream with all the ingredients except the wings.
- Marinate the wings in this mixture for about 3 hours (I have made this recipe after marinating the chicken for about 1 hour as well and it turns out absolutely delicious).
- Turn on the broiler and preheat the oven to 500 deg F.
- On a baking dish line the wings in a single layer and pour the marinade over the chicken. (Keep about half aside for later).
- Broil the wings till they are brown on one side, turn it and let it brown on the other side as well. (This takes about 10-12 minutes)
- Turn over one last time and let it cook for another 5 mins.
- Cook the left over marinade on the stovetop for a delicious dipping sauce.
This recipe takes about 10-15 minutes of prep time, 1-3 hrs marination time and 20 minutes if cooking time. I have made this dish with shrimp or vegetables instead of chicken wings and they turn out to be absolutely delicious as well. The only change I have made to the original recipe from http://www.passionateaboutbaking.com/2009/06/indian-chicken-wings-the-monica-bhide-way.html is to reduce the number of wings to marinade proportion.
I love chicken wings but the american version is half the time deep fried and are not as flavorful as these. These chicken wings are easy to make, less messy and heavenly!!!