Monthly Archives: June 2014

Colourful jelly surprise

Preparation Time : 35 minutes + setting time

Cooking Time : 20 minutes

Serving : 6 to 8 members

Description

Colorful jelly surprise. A recipe i came across in a food blog. Liked it so much as it looked so colorful and the recipe seemed easy to follow. A treat to the eyes, hands to the mouth, mouth to the tummy, it’s yummy , yummy , yummy . children to adults and every one will love this colourful vibrant dessert . Jelly was one dessert my mom used to make once in a blue moon for me and my brother when we were kids. She used to chop up mixed fruits and mix it with red colored jelly. Mom was a working woman as she used to help dad in his business. So very rarely was she at home or in the kitchen. I used to love it when mom was home and mainly in the kitchen. I guess this was one reason for me wanting to become a house wife. (sounds weird, i know but that’s the fact)in school all my friends and class mates used to talk about becoming doctors, architect’s , so on and so forth. But my mind was stuck to becoming a house-wife . I am happy being one with all the liberty and time spent at my expense of doing things i like most.(cooking, taking care of my family, shopping emptying my hubby’s pockets…)the cereer of motherhood and home making is beyond value and needs.No justification, it’s importance is in-calculated.

Ingredients

Ingredients	Quantity
jelly - Raspberry flavour + 1 tablespoon gelatine	1 packet
Jelly - Orange flavour + 1 tablespoon gelatine	1 packet
jelly - ( blue color) mint flavour + 1 tablespoon gelatine	1 packet
jelly - Strawberry flavour+ 1 tablespoon gelatine	1 packet
Jelly - Lime Flavour + 1 tablespoon gelatine	1 packet
China grass ( agar agar )	10 grams soaked in 1 cup water
Hot milk	1/2 litre
Sweetened Condensed Milk	1 can

Method

Set each jelly according to instructions in the packets , but make sure to reduce the amount of liquid (water) in each by 1/4 cups and add the mentioned gelatine along . ( this helps the jelly set faster and harder so it will hold the shape later on)
Stir for at least 2 minutes , until completely dissolved. Pour each jelly into separate small shallow food storage containers .
Refrigerate for 2 hours or until firm.( my red , orange and yellow coloured jelly ‘s crumbled on my first try and I could not use them )
Heat 1/2 litter of milk . once it starts to boil add the soaked China grass and boil till the china grass had dissolved well .
Add condensed milk; mix well. Strain and Cool slightly. Cut the set jelly into cubes.
Mix all the colours and place in a pudding dish( which should either be greased with oil or lined with cling film), but take care not to let them crumble.
Pour milk mixture over cubes. If necessary, stir very gently to distribute gelatin cubes. Refrigerate till firm and set. ( about 2-3 hours)
Cut into small squares or bars and serve cold.

Palm fruit juice

Preparation Time : 15 minutes

Cooking Time : nil

Serving : 4members

Description

Palm fruit juice . An authentic juice very own to my in-laws place. At moms place we usually mix palm fruits into rosemilk but this juice is more lite, refreshing and helps you beat the heat of summer as a cooling agent. The nutritional boost of this juice will make them your go-to-food to beat the summer heat. Made with just 3 easily available ingredients at home, is a must try for all and easy is always beautiful.All my cousins and friends living abroad miss the palm fruit as most of our other ingredients are available in Asian or Sri Lankan stores. My sister fazeem never misses an oppurtunity to gobble up palm fruits on her visits to india. Only when seeing people from abroad crave for our local produce, it hit me with a spark to respect the season’s best produce. Food is a gift and should be treated reverentially, romanced, ritualised and seasoned with memory.

Ingredients

Ingredients	Quantity
Palm fruit	20 peeled
Sugar	to taste
Lime juice	a squeeze

Method

Mix all the above mentioned ingredients together and squeeze your hand into the mixture till the sugar dissolves and gets to a semi runny consistency with small bits of palm fruit floating around .
Keep in the refrigerator to chill . Serve chill .

Nutella apple cream cheese crapes

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members

Description

Nutella apple cream cheese crapes. A recipe i came up suddently with all the available ingredients at home for brakfast. I was confident about the results as every ingredient used is sure a fire cracker combination with basic crapes, apples and a chocolaty cheesy mixture. One weird thing about this recipe is there is no water required. Water reminds me of one incident that stuck to my mind as a kid. There was a house called kannadi maligai near our house in saibaba colony at coimbatore. A huge bungalow with a lot of glass (guess that’s why it was called kannadi maligai which means glass bungalow in Tamil)they had a big mud pot of water with a tumbler, kept out of their house near the gate. Once on a hot summer day, i was crossing that house by walk and saw so many people drink water from that mud pot. Then and there i made up my mind that i should also do the same inshaallah when i own a house to cool off people from their thirst with warmth and a sense of well being. Now i have a mud pot of water in front of my house. Whenever i see people drink water from it, my heart is filled with soothing effect. My house is addressed as the house with a mud pot of water by every one now and the best part is in case the water in the mud pot is over , people ring the gate bell and ask us to fill the mud pot with water. A little humble thing done with generosity makes a big difference to others.

Ingredients for the crapes

Ingredients	Quantity
Maida	75 grams
Eggs	2 lightly beaten
Milk	150 ml
Salt	a pinch
Vanilla essence	1 teaspoon

Ingredients for the filling

Ingredients	Quantity
Apples	4 cored , peeled and chopped
Sugar	50 grams
Nutella	200 grams
Cream cheese or mascarpone cheese	200 grams
Icing sugar	to dust

Method

Mix all the ingredients together for the crapes , making sure no lumps are formed . set aside for 10 minutes .
Cook the chopped apples with sugar till cooked through and the moister dries out . set aside to cool . Heat a non – stick kadai ( appam kadai ) and pour 1/2 cup of batter and rotate the pan to get an evenly thin crape .
Close and cook for a minute . Remove and set aside . Do the same till all the batter is over .
Mix cream cheese or mascarpone cheese and Nutella together . Apply a tablespoon of Nutella cheese mix all over one side of the crape .
Scatter 1 tablespoon full of the cooked apples over and fold into triangles .
Do the same with the remaining crapes , Nutella cheese mix and cooked apples . Finally dust icing sugar over and serve warm or chill .

Mashed potatoes

Preparation Time : 10 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Mashed potatoes. A recipe e-mailed to me by my friend Meera aboo thambys son athik Thamby. He is in college and helps his mom in the kitchen at times. This mash was made by him completely. How i wish all sons were like athik to help their moms in the kitchen. My son afzar loves food and a little bit of cooking too. He makes maggi noodles and makes dosas at times. But all this happens very rarely. My children booed me saying my blog is filled with their stories, likes and dislikes. My life revolves around them and my mind is stuck to them. most of all i am their mother. Aren’t we mothers so self centred with our children and family.

Ingredients

Ingredients	Quantity
potatoes	800 grams
butter chopped	40 grams
hot milk	1/3 cup + extra butter, to serve
Salt	to taste
Pepper	to taste

Method

Peel potatoes and cut into large pieces . Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.

mother base gravy

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 10 members

Description

We all go to restaurants and order different gravies and in no time it’s on our table and I always used to wonder if we can do this at home …….Off course we can ,and can make different gravies in no time and reason in is restaurants they have mother base gravy which they use commonly in all gravies ,if we make that home ,we can for sure win the hearts of each member of our family .
Best part of this mother base gravy is that you can divide it into smaller portions and freeze it ,( label it. ) and can used later and I am very happy to share the recipe of mother base gravy ( restaurant style ) with you all.
Description and recipe shared by Anisa Arif . I got to know Anisa Arif through my friend sulu . Anisa Arif is a spice queen and is the proud owner of the zaiqa the spice store . Peeps please check out her spice powders as they are worth trying and a boon to people when pressed for time to entertain food at home . I did gift my sister Fazeem an entire set of her spice powders on her visit to India on a holiday from United Kingdom . Fazeem did like all the spice powders and I use them as well on lazy days a lot . Here’s the link to her Facebook page where she takes orders . Please check it out , order and enjoyment guaranteed by me .

Link : https://www.facebook.com/ZaiqaTheSpiceStore

Ingredients

Ingredients	Quantity
cashew nut and melon seeds	100 gms (each). Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions	1 kg
Oil	1/2 cup
Tomato paste	1/2 kg ( blanch the tomato ,remove the skin and mark it into paste)
cardamom	5
cinnamon	1 inch
Chilli powder	2 tablespoon
Coriander powder	1 tablespoon
Cumin powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Dry fenugreek or kasuri methi	1 teaspoon
Cardamon powder	1/2 teaspoon
Red color	1/4 teaspoon
cloves	5
Ginger garlic paste	4 tablespoon

Method

In a non stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions , sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important). Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red colour and cook for another few minutes and the base gravy is ready .cool the gravy and can be stored in boxes.

Given below are the gravy options that you can make with this mother gravy
Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.

Method for Butter Chicken

In a pan, add (oil 2-3 tbsp), add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasoori methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream simmer for 5 mins and serve.

Method for Hyderabadi Chicken

In a pan, add (oil 2-3 tbsp), add mix of (dried chillies whole, saunf, zeera, mustard seeds), chopped garlic 2 tsp, fry well add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, pepper powder, zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.

Method for Chicken Tikka Masala

In a pan, add (oil 2-3 tbsp), chopped garlic 2 tsp, 2-3 tbsp of tomato ketchup, elaichi powder about ½ teaspoon, add 1 -2 cups base mother gravy.
Saute add cooked chicken pieces ( grilled with any tandoori tikka masala or red chilli pwd, haldi, garam masala).
Saute chicken pieces well in the base gravy, add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve.

Other Variations

Chicken masala : Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.

Dopiaza gravy : Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.

Dhabba Style : Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.

Achari Chicken : Same process as dhabba style add 2 tsp achari masala.

sweet pepper pesto pinwheel

Preparation Time : 40-50 minutes

Cooking Time : nil

Serving : 6 members

Description

Pinwheels always excite me as the circular shape with colours popping out here and there is a visual treat . My first pinwheel experience was not a good one though which was sent over by a Neighbour made with colourful vegetables . Looked nice but the taste was awful . I have tried pinwheels with rotis and dosas but never with bread . I came across a recipe in one cook book that was given to me by my hubby’s friend that made me want to try the recipe then and there . There were two recipes side by side both of pinwheels , I have combined both together and created this recipe as one pinwheel showcasing the delightful dimensions of flavours to combine as one . Made it when I had my daughter and son – in- law visit me at home for breakfast . These circular colourful beauties with minimalist use of spices did enhance the dinning table with raised eye brows and was devoured in seconds vanishing away that brought a board smile on me to end a wonderful family breakfast of togetherness .

Ingredients Main

Ingredients	Quantity
White bread	1 loaf unsliced
Red bell pepper	1/4 cup chopped
Yellow bell pepper	1/4 cup chopped
Parmesan cheese	1/4 cup grated
Pesto sauce	3/4 cup

Ingredients for pesto sauce

Ingredients	Quantity
Garlic	1 tablespoon chopped
Fresh basil leaves ( can use tulsi leaves )	1 1/2 cup
Salt	1 teaspoon
Black pepper	2 teaspoons
Toasted pine nuts or walnuts	5 teaspoons chopped
Olive oil	3/4 cup
Parmesan cheese	50 grams grated

Method for pesto sauce

In a blender , combine basil , salt , pepper , garlic , walnuts and oil .
Blend them at high speed until the ingredients are smooth . The sauce should be thin enough to run off the spatula easily .
Transfer the sauce to a bowl . Stir in the grated cheese . Pesto sauce is ready .

Notes

The pesto can be thinned further by adding 1-2 tablespoons of hot pasta water that is used to cook pasta .

Method for pinwheels

Cut bread loaf into 4 horizontal slices , discard the edges . Place one slice on a board , spread 1/5 cup of pesto sauce evenly on it .
Sprinkle 1 1/2 tablespoon each of red , yellow pepper and grated cheese on it and roll the bread tightly .
Place over plastic wrap and roll tightly , secure both the edges by twisting the plastic wrap like eclairs sweet paper tightly .
Repeat the same with all the bread slices . Place all the rolled bread slices on a tray , cover with a wet cloth .
Place in the refrigerator for 30 minutes or until to be served . When chilled , remove plastic wrap , slice the rolls into 1/2 inch circles with a sharp knife .
Arrange over serving plate , sprinkle grated Parmesan cheese and serve . ( I didn’t sprinkle cheese over ) .

Notes

If you find the bread difficult to roll , place over a wet towel and roll them .

Chicken pepper fry dry

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from chennai likes your SautefryNBake page very much , i have tried your dishes. It was awesome and homely. I hereby sending two recipes for cooking competition prepared by me with description, recipe method and have attached photos. Wish me best of luck, this is my first participation, hope i will win. This is an exotic dish which is not very spicy, easily digestable everyone will enjoy, admire and relish it, especially when you have severe cold and cough. I learnt this recipe from my grandma.My son is working @ B’lore whenever he comes to chennai, he wants this dish, even my daughter and my husband like sit very much. Easy to prepare, quickly digestable and goes well with sambar rice ,rasam rice,pulao,biriyani and fried rice.

Ingredients

Ingredients	Quantity
chicken	500gms-medium pieces
jeera	1 teaspoon
pepper	2 teaspoons
garam masala powder	1/2 teaspoon
salt	to taste
refined oil	3 teaspoons
ghee	1 to 2 teaspoons
ginger and garlic paste	1 & 1/2 teaspoons
chopped onion	one medium sized
turmeric powder	1/4 teaspoon

Method

Firstly clean and wash chicken,finally using little turmeric powder and keep aside.
Next in a mixie add jeera,pepper,garam masala powder,salt,ginger and garlic paste, one chopped onion and 1 teaspoon of refined oil and grind to a smooth paste.
Heat a nonstick pan or kadai,add 2 teaspoons oil and 1to 2 teaspoons of ghee,now add the ground masala and fry well on medium flame till the colour of chicken changes,& then add 1/4 tsp turmeric powder &then cover the chicken &cook for 5 minustes on slow flame.
Now add 1 cup approximately 125to 150ml water and cook till done say around 10 to 15 minutes till all the masala is absorbed on medium flame&fry well.Serve hot garnished with coriander leaves

Ravioli

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 8 members

Description

Ravioli. An italian delicacy.From the first time i got to know about this dish through Australian master chef series, wanted to try it then and there. But the reviews the judges gave to the ravioli’s made by the contestants made me a bit nervous. I made up my mind that i should give a try only with a professional touch to it. did ask my sister (fazeem) to send me a lasagna sheet maker machine from U.K (thinking i would roll the pastry dough through and make ravioli’s with thin perfect pastry sheets in a professional way as i thought) fazeem did sent it over through my parents but it was a ravioli maker machine which we had to be fixed into a lasagna machine maker. My professional plan was thrown into the bins. Back to square one, had to make ravioli in the old school cooking style. Was nervous but just shook myself saying we indians are instinctively good in handling and kneading dough as every household makes chapathis , poories, pathiris, Naans, rotis, etc… With all my courage , finally gave it a try with my hands doing the professional part instead of a machine. After a long tedious process of the making of the dough , filling, pastry,sauce, ravioli’s, cooking them and putting them together. Was waiting with my fingers crossed for the verdict from my people (just like in Master chef)every one were just digging into the ravioli without a word.Waited, loosing my patience asked them how is it ? Every one were like its so “YUMMY”. Uuff what a relief it was to hear this. The ravioli’s were so soft and tender and were perfect as i wanted it. In fact they were better than the lasagna sheets (ready made one’s)i use to make lasagna. At times we underestimate ourselves.

Ingredients for filling

Ingredients	Quantity
Minced chicken	cooked to dry 200 grams
Chopped Spinach	2 cups cooked
Onion	1 chopped
Salt	to taste , ( be careful with the salt as cheese added might get the mix high on salt )
Chilli flakes	to taste
Pepper	to taste
Cheese	3 cubes grated

Method for filling

Mix all the ingredients together and set aside .

Ingredients for pastry

Ingredients	Quantity
Maida	200 grams
Eggs	2 lightly beaten
Olive oil	1 tablespoon
Salt	to taste
Water	2 teaspoons or more

Method for pastry

Mix all the ingredients together and knead well to get a smooth dough .
Add water only if needed . Set aside covered for half an hour .

Ingredients for Sauce

Ingredients	Quantity
Olive oil	1 tablespoon
Garlic	4 crushed
Mushrooms	1 packet sliced , ( I used 1 big capsicum cubed as I didn't have mushrooms in hand )
Cheese	1/2 cup grated
Pepper	to taste
Salt	to taste
Chilli flakes	to taste
Onion	1 big chopped
Cream	2 cups
Flour	2 tablespoons
Dried herbs	2 pinches each of rose Mary , dill , thyme and oregano
Milk	3 to 4 cups

Method for sauce

Heat a non stick pan with olive oil . Add the crushed garlic and chopped onion. Fry to translucent .
Top with mushroom ( or capsicum as I did ) . Sauté for 5 minutes . Lower the flame . Sprinkle the flour and keep stirring making sure no lumps are formed or the flour doesn’t get burnt .
Add milk little by little and keep stirring constantly until you get a saucy consistency . Season with dried herbs , chilli flakes , pepper and cheese . Mix well . Taste and then add salt to taste .
Finally add the cream and mix well . The sauce should be of a runny consistency sauce . Remove from flame and set aside .

Method for the ravioli

Roll the dough on a flat surface ( your marble or granite kitchen counter would be good enough ) using flour as thin as possible .
Use a cookie cutter or any round shaped cap to make as many circles as possible . Place 1 tablespoon of filling in the middle ( I topped the filling with mozzarella cheese as I didn’t add grated cheese to the filling ) wet the sides of the circle with the filling with water all around .
Top with another circle and press the sides making sure they are stuck together well . ( You can press the sides with a fork to get a nice pattern , i didn’t do so as the raviolis i made had a pattern from the cookie cutter i used ) Place these filled ravioli’s in a floured tray .
Follow and do the same till all the dough and filling is over . Boil 2 litters of water with salt . When water bubbles add 5 to 8 filled ravioli’s at a time and cook for 3 to 5 minutes or until the ravioli’s start to float on top .
Remove and leave in a colander . Do the same with all the ravioli’s . Just before serving heat the sauce , if too thick can add more milk to the required consistency .
Check seasoning .mix in the boiled ravioli and toss gently . Serve hot with grated cheese .

Microwave sticky dates pudding with brown sugar sauce

Preparation Time : 15 minutes

Cooking Time : 20 – 23 minutes

Serving : 6 – 8 members

Description

Sticky dates pudding with brown sugar syrup made in a microwave. The beauty of this recipe is that it comes together very quickly and you get it right the very first time you make it. Even the most amazing recipe won’t work if you can’t make time for it in your busy life. this recipe is a fast,clever,easy,save time, sure fire solution for your time problemYou can eat this hot or cold at any time of the day. Usually ravuthar cooking does not include dates in their food for sweet or savoury. It’s used only during the month of Ramadan to break our fast.The first dish i learnt to make with dates was the sweet chatney for the chat items, followed by dates pickle, dates laddo, dates sweet made as a side dish for biriyani (my co-sister recipe) and now sticky dates pudding. My liking towards dates is not be told as i don’t fancy it much.Once Ramadan is over my refrigerator is over loaded with dates and i mostly end up making pickle.This quick pudding ensures the last course with a burst of flavours done exceptionally well. A must try recipe.

Ingredients for dates pudding

Ingredients	Quantity
Dates	185 grams pitted and chopped
Soda -bi- carbonate	1 teaspoon
Sugar	185 grams
Eggs	2 beaten lightly
Water	300 ml
Butter melted	70 grams
Vanilla essence	1/4 teaspoon
Flour	185 grams
Mascarpone cheese	a dollop ( optional ) ,
Ice cream	to serve along ( optional )

Method for dates pudding

Mix pitted , chopped dates with water in a micro wave safe bowl . Microwave on high and cook for 6 minutes .
Mash the dates with a spoon and stir in the soda – bi – carbonate . Set aside to cool slightly . Stir in butter , sugar and vanilla essence . Mix well .
Add eggs gradually , beating well after each addition . Fold in flour and stir well until well combined . ( best to use a metal spoon ) . Do not over beat .
Pour the mixture into a greased microwave bowl or muffin tray . Microwave on medium heat for 6 minutes . Leave to stand for 3-4 minutes .
Then serve warm with hot sauce poured over with some mascarpone cheese or ice cream . ( I served as it is with the sauce alone , just wanting to cut out the extra calories )

Ingredients for the brown sugar sauce

Ingredients	Quantity
Brown sugar	300 grams ( I used 1 1/2 cup jaggery instead and tasted awesome )
Cream	1 cup
Butter	60 grams
Vanilla essence	1 teaspoon

Method for brown sugar sauce

Combine all the ingredients together in a microwave safe bowl .
Cook on high for 5 minutes 30 seconds stirring well after every minute .
Remove and the sauce is ready .

Noodles cutlet

Preparation Time : 25 minutes

Cooking Time : 10 to 12 minutes

Serving : 6 members

Description

Noodles cutlet. A recipe i came across in one of the food blogs. Not sure which one. Loved the idea of this haute make over as every one at home likes noodles (except my hubby).Gave it a try and worked pitch perfect with excellent mixes of simple but tasteful ingredients. Noodles always brings memories of my school days. Instant maggi noodles was newly introduced in India then for the global craze that noodles had. My friends (sulu, sindhu)and myself would bring loads of maggi noodles packets from home. In the evenings mostly, we would catch a mug (with the same mug that we use for our bath)of hot boiling water from the tap and break the maggi noodles into it along with the taste maker. Spin it around and wait for the noodles to get cooked. those few minutes of waiting were the longest few minutes of my life till date.All of us used to just dig into it and at times we would mix in prawn or fish pickle to add more taste to it. At times the water we used would be a lot and we used to drink it like soup and when there is no hot water available. Just crush the noodles as it is mixed with the taste maker and eat the crisp noodles. (now i make a salad with raw crisp maggi noodles with the taste maker and veggies)i guess my experimenting of channeling creativity with food into an endless oppurtunity to reinvent started with the maggi noodles from school.

Ingredients

Ingredients	Quantity
Noodles	200 grams
Mixed vegetables	1/2 cup ( carrots , beans , green peas , cabbage , cauliflower , capsicum )
Green chillies	2 finely chopped
Turmeric powder	1/4 teaspoon
Boiled potatoes	3 peeled and mashed
Onion	2 finely chopped
Garlic	2 teaspoon chopped
Coriander leaves	1 tablespoon chopped
Chilli powder	1/2 teaspoon
Chicken or vegetable stock cubes	1 1/2 ,( I used maggi chicken stock cubes )
Oil	to shallow fry

Method

Boil noodles with 1 tablespoon oil . Drain , rinse in water and set aside .
Mix all the other ingredients together except for noodles and oil to shallow fry . Add boiled noodles and mix gently making sure not to mash the noodles and make it mushy . Taste and adjust .
Add salt if needed as the stock cubes contain a lot of salt . Make cutlets with oiled hands and greased moulds to desired shape .
Heat oil and shallow fry to golden brown in colour on both sides . Be careful not to break the cutlets as they are very delicate .
Serve hot with tomato ketchup .
Can add 1/2 cup cooked shredded chicken for non vegetarian version .