Kitchen Table

Snack attack
With Fall come shorter, cooler days ...and the craving for spicy food!

Aloo Masala Cutlets

2 cups boiled potatoes mashed

½ cup frozen green peas

1 red onion, chopped

2 green chillies, chopped

4 slices of whole grain bread

1 cup bread crumbs

1 tsp chilli powder

1 tsp garam masala powder

¼ tsp turmeric powder

Salt to taste

Oil to fry

Boil potatoes, and mash well. Mix mashed potatoes with green peas, chopped onions, chopped green chillies, chilli powder, garam masala, turmeric powder and salt. Soak the slices of bread in water and squeeze out all the water by pressing gently between palms. Add this soaked bread to the potato mixture and knead to make a smooth dough. Divide mixture equally into balls. Flatten a ball between palms and shape into cutlet. Roll in bread crumbs and fry cutlets in hot oil, flipping until well browned on all sides.

Hot ‘n’ Spicy

Chilli Utthappam

3 cups of rice

1 cup of urad dal

2 tomatoes

2 onions

1 bunch of fresh

coriander leaves

A few curry leaves

4 green chillies

Soak dal and rice, separately, overnight. Grind to a smooth, thick paste with a little water. Set aside to ferment overnight. Cut tomatoes, onions, coriander and curry leaves and chillies into very small pieces. Add to fermented batter, mix well and add salt to taste. Heat a tawa and smear a little oil on it. Drop a ladle of batter and spread to make a thick round. Drizzle oil along sides and cook, until you are able to lift the edges easily with a spatula. Flip and cook the other side. Serve with chutney.

Sesame Street

Imli Chutney

A large ball of tamarind, soaked

12 dried red chillies

¼ cup sesame seeds

¼ cup urad dal

A pinch of hing

A bunch of curry leaves

Salt to taste

Soak tamarind for a few hours, or, microwave for a minute with a little water. When cool, discard fibres and seeds, if any, and extract thick pulp. Dry roast chillies, urad dal and sesame seeds, separately. Grind separately to a coarse powder. Fry curry leaves in a little oil until crisp. Crush and add to ground powder with asafoetida. Add the ground powder to the tamarind paste and mix well. Add salt. Store paste in the fridge. To make chutney, add a little hot water to a tablespoon of paste and mix well.

Chana

Garam-Garam

1 cup chana dal

1 tbsp coriander seeds

1 tbsp peppercorns

1 tsp red chilli powder

2 green chillies, chopped

Small piece of ginger, chopped

Fresh coriander, chopped

Salt to taste

Oil to fry

Soak chana dal for an hour, drain and grind to a coarse paste with coriander seeds and pepper-corns. Mix in the other ingre-dients and make small balls. Deep fry in hot oil until crisp and reddish brown.

KFI MINT CHUTNEY SAUCE
Discover the asli taste of mint! Discover KFI! And discover the asli taste of pudhina! KFI’s Mint Chutney Sauce delivers amazing flavour. And adds a delicious zing to every bite!

Pudhina Paratha

2 cups wheat flour

5 tbsp KFI Mint Sauce

Salt to taste

Cooking oil to fry

Sieve the flour with salt. Rub in one tsp of oil. Knead to a soft dough with a little water and KFI Mint Sauce. Divide the dough into equal-sized balls and roll each into a thick paratha. Heat a tawa and fry with a little oil, flipping, until golden brown and crisp on both sides. Serve hot with yoghurt.

Shahi Avadhi Paratha

500 gms whole wheat flour

1 cup milk

¼ tsp salt

For the filling:

500 gms keema

1 onion, finely chopped

A small piece of ginger

2 pods of garlic, minced

2 green chillies, minced

1 tsp garam masala

Salt to taste

Oil for frying

KFI Mint Sauce for dipping

Sieve the flour with salt and knead to a soft dough with milk and a little water. Cover with a damp cloth and set aside. Heat a tsp of oil and fry ginger, garlic and green chillies. Add onions and garam masala. Fry until well browned. Add keema and cook, covered, for 15-20 minutes, stirring occasionally. Divide the dough into equal-sized balls and roll each into a thick roti. Place a tablespoon of keema and gather edges to cover. Dampen edges with a drop of water and pinch together to seal. Now roll again into a thick paratha. Repeat with remaining dough and keema filling. Heat a tawa and drop a little oil on it. Place a paratha and fry, flipping, until golden brown and crisp on both sides. Serve hot with KFI Mint Sauce.

Paratha Eggxotica

2 cups wheat flour

For the filling

4 eggs

2 onions (chopped)

1 green pepper, chopped

1 tomato (chopped)

5 tbsp KFI Mint Sauce

1 tsp. chilli powder

Salt to taste

Cooking oil to fry

Sieve the flour with salt and knead to a soft dough. Set aside, cover-ed. Fry on-ions in hot oil until br-owned. Add tomato and green pepper and fry for a few minutes. Add salt, chilli powder and KFI Mint Sauce. Mix well and add eggs and cook for a few minutes. Divide the dough into equal- sized balls and roll each into a thick roti. Place some scram-bled eggs and gather edges to cover. Dampen edges with a drop of water and pinch together to seal. Roll again into a thick paratha. Heat a tawa and drop a little oil on it. Place a paratha and fry, flipping, until gol-den brown and crisp on both sides. Serve hot with sliced on-ions and pickles.

KFI Mint Chutney SAUCE AVAILABLE AT
LONGO’S
AND MOST
DESI GROCERS

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