Saturday, 5 October 2013

Something simple for a change.. Potato Cutlets

.. aka alu ke kababs :) 



I had made a polau.. of the left-over shorba of my chicken salan  and so I thought to add to its goodness with these kababs..

Nothing special - 

7 medium alus, boiled
1 large onion, chopped fine
2 green chilies, chopped fine
1 bunch of fresh mint, chopped fine
1 tsp of salt, or to taste
1 tsp red chili flakes
1/2 tsp black pepper powder
1 heaped tsp pomegranate powder
1/2 tsp dhania powder
1 heaped tsp curry powder

Mix all well... coat in egg and shallow fry. Thats it

Jelly and Jalapenos




Ok so this is Peach Jelly and Jam and Jalapenos....I followed the following link for help with the Jelly ..(thank you, Sehrish!) and will note down what I actually did.

http://www.livestrong.com/article/429611-how-to-make-peach-jelly-without-pectin/

I washed and cut 8 apricots with skin and covered them with water.. and set to boil. Cooked for about half an hour.. . Then I dumped them in a sieve and let the juice drain. Pressed a bit with a flat spoon but not too much.

The remaining peach puree is what made the peach jam. That was about 3 mugs. I put it in a pot and added 1 mug homemade imli ki chutney and 2 cups sugar. Cooked for 10 minutes until it passed the test* and filled my previously boiled and dried bottles. Twist on the cap and turn the bottle upside down for 15 mins. The heat will make a vacuum and seal your jam. Store in fridge once cooled.

The Jelly
So measure out the juice. Add one cup of sugar for each cup of juice, plus one. So if you have 4 cups of juice, add 5 cups of sugar.

In 1/2 cup of freshly pressed lemon juice, add 1 tsp black pepper very finely ground. This is entirely optional - I feel the black pepper adds a touch of spice to the very sweet jelly..

So set it to boil.. Let it boil up once, then remove it from heat. Set it on the slab and give it a few minutes. THEN add the lemon juice.. stir and mix in and then put it back on the stove.

This is because I made the mistake of adding it while it was cooking and it boiled up and went all over the place  So after the marathon of cleaning sticky sweet jelly from a burning hot stove .. I have understood that it must not be done like this  So be careful not to... unless you like cleaning hot and dirty stove-tops. In that case, carry on 

So then lower heat a bit and let it keep bubbling for 20 minutes. Do the test* and proceed to store like you did with the jam.. Bas 

They taste really really good - both things. If you like the combination of sweet and sour..

*The test is an easy one: Place a plate in the freezer while your jam/jelly are boiling. When they look done, remove plate and place a small tsp of jam on it and put it back in the fridge for a few seconds.. Remove and run your finger through it. If it leaves a trail - matlab a line inbetween that doesnt join up, then its done 


The Jalapenos
Wash and slice 1 kilo thick green chilies
Mix together 1 and half cup of water and 1/2 cup good quality vinegar.
Add 1/4 salt and 1/4 cup dark soya sauce
Set to boil
Once on boiling point, add the sliced green chilies and let it simmer for 5 minutes. Turn off heat and let it cool slightly before filling in a jar. Store in the fridge.