Chef Sanjeev Kapoo
The monsoon months always seem to heighten our appetites and we love to spice up grey and rainy days with good food. If you are looking for recipes that will add colour and flavour to the season, it is best to use the seasonal produce. Whether it is cutlets, samosas, finger foods or a meal, it is the perfect season to try out something new. r gives you recipes that are healthy, vibrant and delicious too...
MATAR PANEER SAMOSA
Ingredients: Half a cup green peas (blanched); ' cup grated paneer; 16 ready-made samosa pattis; 2 green chillies (chopped); half an inch of ginger (chopped); 1 tsp of cumin seeds; 2 tbsps of chopped coriander leaves; ¼ tsp of red chilli powder; ' tsp of chaat masala; ' tsp of garam masala powder; 4 tbsps of maida; 2 tbsps of melted zero-cholestrol table spread and salt to taste.
Method: Coarsely grind the peas along with the green chillies, ginger, cumin seeds, coriander leaves and salt. Add to the paneer and mix. Add chilli powder, chaat masala and garam masala powder and mix well. Add some water to maida and mix to make a thick paste. Place a samosa patti on the work top, rub it lightly with the flour paste. Place a small portion of the paneer mixture at one end and fold into a triangular samosa. Apply some flour paste on the edges and press gently to seal. Preheat the air fryer to 180°C. Brush the melted table spread on the samosas and cook them for 10-15 minutes. Serve hot with tomato ketchup or coriander & mint chutney.
CORN AND CASHEW CUTLET
Ingredients: A tin or 420 gm of sweet corn kernels; 6-8 cashews (crushed); 2 tbsps of table spread for frying; 2 onions (chopped); ' tbsp of red chilli powder; 3 potatoes (mashed); a cup of breadcrumbs; 2 tbsps of cornflour and salt to taste.
Method: Rinse sweet corn kernels in fresh water, and grind them in a chopper. Melt 2 tbsps of table spread in a non-stick pan. Add onions and crushed corn and saute for a few minutes. Add salt and chilli powder and mix. Cook till the mixture dries out and transfer into a bowl. Set aside to cool. Add cashews, potatoes and breadcrumbs and mix well. And 2 tbsps of cornflour and knead well. Divide the mixture into equal portions and shape them into cutlets. Heat some table spread in a non-stick pan. Place the cutlets in it and shallow-fry them till they turn golden brown and crisp.
FARALI MISSAL
Ingredients: Four to five large potatoes (boiled); 2 tbsps of table spread; 1 tsp of cumin seeds; 3 green chillies (chopped); an inch of ginger (chopped); 1 tsp of sugar; ¼ cup of roasted peanuts (some crushed); 1 tbsp of chopped fresh coriander leaves; ' cup of batata chivda or potato crisps and sea salt to taste.
Method: Cut the potatoes into half-inch pieces. Heat some table spread in a non-stick pan and add the cumin seeds. When they start changing colour, add green chillies and ginger and saute for 30 seconds. Add potatoes and toss. Add 1' cups of water, sugar and sea salt and mix. Add peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Lower the heat and simmer till slightly thick. Add half the coriander leaves and mix. Transfer into a serving dish. Sprinkle the batata chivda or potato crisps and the remaining coriander leaves on top and serve immediately.
The monsoon months always seem to heighten our appetites and we love to spice up grey and rainy days with good food. If you are looking for recipes that will add colour and flavour to the season, it is best to use the seasonal produce. Whether it is cutlets, samosas, finger foods or a meal, it is the perfect season to try out something new. r gives you recipes that are healthy, vibrant and delicious too...
MATAR PANEER SAMOSA
Ingredients: Half a cup green peas (blanched); ' cup grated paneer; 16 ready-made samosa pattis; 2 green chillies (chopped); half an inch of ginger (chopped); 1 tsp of cumin seeds; 2 tbsps of chopped coriander leaves; ¼ tsp of red chilli powder; ' tsp of chaat masala; ' tsp of garam masala powder; 4 tbsps of maida; 2 tbsps of melted zero-cholestrol table spread and salt to taste.
Method: Coarsely grind the peas along with the green chillies, ginger, cumin seeds, coriander leaves and salt. Add to the paneer and mix. Add chilli powder, chaat masala and garam masala powder and mix well. Add some water to maida and mix to make a thick paste. Place a samosa patti on the work top, rub it lightly with the flour paste. Place a small portion of the paneer mixture at one end and fold into a triangular samosa. Apply some flour paste on the edges and press gently to seal. Preheat the air fryer to 180°C. Brush the melted table spread on the samosas and cook them for 10-15 minutes. Serve hot with tomato ketchup or coriander & mint chutney.
CORN AND CASHEW CUTLET
Ingredients: A tin or 420 gm of sweet corn kernels; 6-8 cashews (crushed); 2 tbsps of table spread for frying; 2 onions (chopped); ' tbsp of red chilli powder; 3 potatoes (mashed); a cup of breadcrumbs; 2 tbsps of cornflour and salt to taste.
Method: Rinse sweet corn kernels in fresh water, and grind them in a chopper. Melt 2 tbsps of table spread in a non-stick pan. Add onions and crushed corn and saute for a few minutes. Add salt and chilli powder and mix. Cook till the mixture dries out and transfer into a bowl. Set aside to cool. Add cashews, potatoes and breadcrumbs and mix well. And 2 tbsps of cornflour and knead well. Divide the mixture into equal portions and shape them into cutlets. Heat some table spread in a non-stick pan. Place the cutlets in it and shallow-fry them till they turn golden brown and crisp.
FARALI MISSAL
Ingredients: Four to five large potatoes (boiled); 2 tbsps of table spread; 1 tsp of cumin seeds; 3 green chillies (chopped); an inch of ginger (chopped); 1 tsp of sugar; ¼ cup of roasted peanuts (some crushed); 1 tbsp of chopped fresh coriander leaves; ' cup of batata chivda or potato crisps and sea salt to taste.
Method: Cut the potatoes into half-inch pieces. Heat some table spread in a non-stick pan and add the cumin seeds. When they start changing colour, add green chillies and ginger and saute for 30 seconds. Add potatoes and toss. Add 1' cups of water, sugar and sea salt and mix. Add peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Lower the heat and simmer till slightly thick. Add half the coriander leaves and mix. Transfer into a serving dish. Sprinkle the batata chivda or potato crisps and the remaining coriander leaves on top and serve immediately.
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