BEAN CUTLETS
Ingredients:
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½ cup chick peas, cook & drain, mash
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½ cup lentils, soaked in water, drain
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1 tbsp. Himalaya Gourmet Tikka Masala
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½ cup bread crumbs
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2 finely diced spring onions
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¼ red peppers, diced fine
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1 egg; 1 tsp. salt
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1 tbsp. lemon juice
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½ cup vegetable oil for frying
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1 cup bread crumbs for coating
Method:
Mix all the ingredients except vegetable oil and 1 cup bread crumbs. Gently form into mini balls in the palm of your hand. Wet hands in water from time to time. Flatten to make a perfect round. Roll in bread crumbs. Fry in two batches. Wipe frying pan with a paper towel before changing oil in between batches. Serve with Himalaya Gourmet Mango Chutney.
Serves 4
ROASTED VEGETABLES
Ingredients:
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½ lb. each carrots, sweet potatoes, turnips, Squash, Parsnips, Rutabaga, all cut in sticks
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1 tbsp. salt
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2 tbsp. Himalaya Gourmet Tikka Masala
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2 tbsp. vegetable oil
Method:
Cut vegetable into sticks, wash and pat dry.
Apply a mixture of salt, Himalaya Gourmet Tikka Masala & vegetable oil.
Place in a pan and bake in oven for 35 to 40 min. at 325 F. or until done to your satisfaction. Serve.
Serves 4
MUSHROOM MASALA
A moist stir fry, side dish.
Ingredients:
250 grams mushrooms cut in quarters
2 tbsps. Himalaya Gourmet Tikka Masala
2 tbsps. cooking oil
1 diced onion
1 diced tomato
1 diced red or green pepper
1 teaspoon mustard seeds
Salt to taste
¼ cup water
Juice of half lime or lemon
Method:
Get all the ingredients ready. Heat oil in a skillet. Add mustard seeds to hot oil. As soon as you hear a popping sound add onions and wilt them for a minute. Add diced peppers, tomatoes and Himalaya Gourmet Tikka Masala. Stir in mushroom and salt. Simmer for a minute or so. Add ¼ cup water for extra sauce. Sprinkle lemon juice and serve with Nans.
Try this recipe with any Himalaya Gourmet cooking paste. If you decide in using Himalaya Gourmet Korma masala add only a tablespoon of it, not to overpower the mushrooms. Add 1/4 cup of coconut milk.
Serves 4