Easy Food Smith

Posts Tagged / Savory

POTATO CUTLET / आलू कटलेट – Vegan


A few years back I had lost the images of all my blog posts. If you are regular visitor you would know that I am in the process of uploading these posts with photographs now. There were some posts for which I had images in my draft but there were many posts for which I had no images saved. Most of these were the posts that I had uploaded during the very first year of blogging. I have tried to upload images for a few of those posts and I will continue to upload images for the rest of them as well, as and when I am able to. These very easy, simple and tasty potato cutlets were one of those posts. I learnt this from my mother-in-law who used to dish them out in minutes. All you need to have is boiled potatoes (I usually have mine ready in your refrigerator) and they make for an easy snack to be enjoyed on rainy or cold days. I love these cutlets for their simplicity, flavour and crisp exterior. The best thing, they need to be shallow fried. (I mostly use olive oil for that)

These can be made for a kid’s party; for kid’s lunch pack or as a veg starter to a party or potluck. Enjoy them with your hot cup of chai and some chutney to go along with. You can shape them in any which way that you desire.

400 grams Potatoes

5 – 7 slices Bread (depending how small or large the slices are)

1 tbsp + 1 tsp Chaat Masala

½ tsp Salt (Adjust to taste)

¾ tsp Red Chili Powder

2 tsp Coriander Powder

½ tsp Garam Masala

Oil for shallow frying

Boil the potatoes. Allow to cool and then peel them. Mash them and set aside.

Tear the bread roughly into bite size pieces and in a mixer-grinder pulse it to attain bread crumbs.

Transfer the bread crumbs in a mixing bowl and add all spices. Mix everything gently together.

Add the mashed potatoes to the bread crumbs and knead everything together with hands.

Take a small portion of mix into your hands and shape into patties or any other shape that you desire. You should be able to yield 12 to 15 patties depending on how much portion you use for each pattie.

Heat a skillet to medium heat and pour a few teaspoons of oil. Gently transfer 4 – 5 pieces of patties over the skllet. Since the potatoes need not be cooked and only need to be turned crispy brown, you just need to turn them quickly. The process of them turning brown takes only a few seconds, so be careful and quick in flipping them over. Once they done, remove the patties on to an absorbent sheet or kitchen towel.

Fry the rest of the patties in batches till you have exhausted them all.

Serve hot with chutney or dip and salad of your choice. Enjoy! (Please do not forget to read at the end of the post)

Yield – 12 to 15

Note: I personally prefer turning the cutlet into cylindrical shape as it is easier to shape and easier to fry evenly.

Note: Ensure that the potatoes are not over boiled. I had once firmly boiled potatoes and had to grate them and everyone liked them better than way since they added a kind of texture to the cutlets.

Thanks for visiting and see you soon again with another exciting recipe!

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LEHSUNI PANEER / लहसुनी पनीर (Garlicky Cottage Cheese Curry) – GF



Paneer is to vegetarians what eggs are to non vegetarians – a quick, easy, simple ingredient that can be turned into so many variety of dishes. In north India, if you are expecting a vegetarian at your house for a meal, paneer will invariably find its way to the menu (even more so, if it happens to be a Punjabi household). Paneer is a vegetarian delicacy of sorts. And its versatility makes it an easy ingredient to work with. You can turn it into tikka or bhurjee or kofta curry and even a cheesecake – it will never fail you. Use it with some spices and herbs to make filling for your jaffles or stuffed flatbread and there you have an excellent breakfast dish to be polished off with pickle and chai! You can find a post I had done during my initial blogging years on how to make paneer at home. The process is simple and you can use it for so many recipes or have it on its own with some sprinkle of chaat masala.

This recipe may seem to be using a lot of garlic but when it pairs with other ingredients, it mellow downs (you’ve got to trust me on that). The key here is not to compromise on the usage of tomatoes. I usually chop the tomatoes and blitz them in a grinder. For this recipe, I could obtain about one third cup tomato puree (without adding water) from one medium sized tomato. Also, do not hold yourself back from using milk. It helps bring a balance to the sourness of tomatoes, tones down the garlic and mellows the heat of chillies. This curry gets ready in under 15 minutes, what more can you ask for 😀

2 – 3 tbsp Oil

½ tsp Cumin Seeds

½ tsp Mustard Seeds

2 small Onions (thickly sliced)


4 fat cloves Garlic (grated) {approximately 1 tbsp}

1 medium Tomato

1/3 C Milk

300 grams Paneer, (cubed)

½ tsp Turmeric Powder

½ – ¾ tsp Chili Powder (adjust to taste)

2 tsp Coriander Powder

½ tsp Garam Masala

Salt to taste

2 whole Green Chilies

Fresh Coriander to garnish

This curry takes no time to cook. So be ready with all ingredients.


Wash, chop and blitz the tomato in a grinder. You should have at least 1/3 cup or more of tomato puree. Keep aside.

Heat oil in a pan and add cumin and mustard seeds. As soon as they begin to crackle, add onions and fry them on medium heat till they turn translucent and just begin to turn golden.

Now add grated garlic and fry till the garlic changes color to golden and becomes aromatic. Add the tomatoes and along with the spices and salt.

Keep stirring the contents on medium heat till the masala begins to leave oil on the sides. Now add milk and lower the heat.

Split chilies in 3 or 4 pieces and throw them in the curry. Add the paneer and stir it in. Add more milk if required at this stage. (I do not like my curry loose and rather prefer the masala coating the paneer pieces well. Suit youself)

Cook for a minute and the curry is ready. (you do not need to cook the paneer much else it will turn rubbery)

Stir in some freshly coriander to the curry and garnish the rest before serving. Remove the contents in a serving bowl and serve with roti, paratha or naan. YUM!

Note: I have added split whole green chilies coz I just wanted some grassy flavors of the chili added to the curry. Feel free to add them chopped in case you wish to add some more heat to the curry.

Note: Also, you can tinker with the amount of ingredients you wish to use.

Serves 4 (as side dish)


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KACHE KELE KE KEBAB / कच्चे केले के कबाब (Green Banana Kebab Sliders) – VEGAN

This post needed to be re-uploaded here. In fact it HAD to be re-uploaded. I have been making and serving these kebabs as starters and as main course but a few days back I served these as sliders and oh boy! They were so good. I am therefore sharing this post again with updated pictures. Consider these as the vegan version of the spicy and delicate Galouti Kebabs coz to me they are the nearly-perfect counterpart to the famous galouti kebabs of the Awadhi cuisine. Awadhi cuisine has a variety of kebab delicacies but galouti kebabs are unique since they have meat that is minced so fine and then tenderized that they virtually melt in your mouth. It is actually a super soft version of shami kebabs.

Kebabs are delicately spiced meat patties that are shallow fried in ghee or clarified butter on a skillet or griddle (unlike the tandoori kebabs of Punjab which are grilled in an open clay oven).

Legend has it that the ageing ruler of Lucknow, Nawab Asaf-Ud-Daulah, lost all his teeth but not his appetite for the kebabs! To satisfy the craving of the toothless nawab, the royal chef invented a new form of kebab. He used the finest lamb meat cuts, minced them very fine and added to them tenderizing agents along with a variety of spices to bring forth the now famous galouti kebabs.

Here is vegetarian/ vegan adaptation of the famous cult dish that is the soul of the Awadhi cuisine. These kebabs are so tasty that even non-vegetarians will find it hard to resist. 😉

The only trick involved to make these kebabs is that the banana and gram dal should not be overcooked. They both should be cooked yet retain their shape and hold some resistance to pressure. If they get over cooked, you may end up with a sticky mixture to deal with!

I love the kebabs with fresh cilantro or mint-coriander chutney but since these kebabs are bursting with spices which can be a tad strong for some, I therefore serve them with some Greek yogurt to provide a cooling effect for the palate.

Here’s what you would need…

2 raw bananas (they weighed approx. 375 grams)

½ cup split Bengal gram dal

1 pod black cardamom (I used only ½ amount of seeds)

5 cloves

½ inch piece cinnamon

1 pinch mace powder

3 cloves garlic

½ inch ginger

2 green chillies

Salt to taste

½ cup fresh coriander (optional)

Vegetable oil for shallow frying

To serve:

Mint-Coriander Chutney

Tomato Sauce

½ Cup Greek Yogurt (optional) or sour cream

Soak the gram dal for an hour in warm water

Start prepping by peeling and chopping the bananas in one inch thick pieces.

Boil them in half a cup of water (I used half a cup since I pressure cooked them. You may use more water if you are boiling them in a pan)

Cook them till they are still a wee bit firm and should not be mushy.

Drain the cooked bananas and set aside.

Boil the gram dal in 3/4 cup of water till it is firm but cooked (I pressure cooked it till one whistle escaped the cooker). Drain the dal and keep aside.

In a pan roast the whole garam masala – black cardamom seeds, cloves, cinnamon.

Grind them to a powder using mortar and pestle

Ground the dal without using water and add cooked bananas along with the ginger, garlic, green chillies, powdered whole garam masala, mace powder, fresh coriander and salt.

Grind till everything is well incorporated.

Remove the mixture in a bowl.

Moisten your hands with a little water and scoop out the mixture and make 8 – 10 equal sized balls.

Flatten each ball and seal any cracks that may appear on the edges. (Flatten them to half an inch thickness)

Place the kebabs on a greased plate.

To Fry:

Take 3 table spoon oil (less if using non-stick pan) and when it heats, carefully add 3 – 4 kebabs to the pan.

Cook on a medium high heat.

Keep checking for the colour of the kebab.

Cook them till they become slightly brownish (about 35 seconds to 45 seconds) and then flip them over to cook the other side the same way.

Keep adding more oil if required at any stage of frying.

Remove the kebabs on a kitchen towel or absorbent sheet.

To Serve:

Arrange the kebabs on the serving plate and serve them with yogurt and chutney of your choice. For Sliders, grill or toast the buns and slather green chutney on one bun. Place the kebab on the chutney followed by some sliced tomatoes and pickled onions. Place the other bun over it and serve. Enjoy!

Note: Moisten your hands with water to work with the batter as it tends to be sticky due to the raw bananas.

Note: Feel free to adjust the spices and heat to suit your taste.

Note: If you do  not have Green yogurt, use whisked hung yogurt or sour cream.

Note: You can serve them as starters or snacks or you can serve them for main course with some flat bread such as Bakarkhani or Peshawari Naan.

(Makes 8 – 10 kebabs, depending on size)

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