Mushroom Cutlets

Ingredients:

400 gm mushrooms - wiped clean and chopped

1 cup sliced onions

2 tbsp oil

1 tsp cumin seeds

2 tsp ginger - chopped fine

1 cup potatoes - boiled and mashed

2 tsp coriander powder

2 tsp amchoor (dried mango powder)

1 1/2 tsp salt

2 tsp green chillies - chopped fine

2 eggs - slightly beaten

1/2 cup refined flour

dried bread crumbs to coat the cutlets

oil

Method:

Heat 2 tbsp of oil and add cumin and ginger.

Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.

Add the coriander, amchoor, salt and chillies,

turn around a few times and shut off the heat.

When cool mix in the potato.

Form into round or oval cutlets.

Dust the cutlets with refined flour, then dip into the beaten egg.

Now coat with the crumbs.

Repeat by dipping the crumbed cutlets into egg and crumbs once more.

Deep-fry the cutlets to a golden color and serve.

Courtesy: Chef Niru Gupta, 

Spicy Cucumber Salad

Ingredients:

2 medium cucumbers

1 1/2 tsp salt

1 1/2 tablespoons red wine vinegar

1 tablespoon soy sauce

1 teaspoon brown sugar

1 fresh red chili pepper

1 tablespoon Asian sesame oil

Method:

Peel the cucumbers if desired. 

Cut in half lengthwise,and scoop out the seeds in the middle.

Cut diagonally into thin slices, no more than 1/2 inch.

Lay the cucumber slices in a colander and sprinkle with salt.

Leave for at least 1 hour and pat dry with paper towels, 

squeezing out any excess water.

While desalting the cucumbers, in a small bowl, 

whisk together the red wine vinegar,soy sauce and brown sugar. 

Cut the chili pepper in half, remove the seeds and chop into pieces.

Heat the sesame oil on medium heat. 

Add the chopped chili pepper and heat for about 30 seconds.

Re-stir the sauce and pour it into the wok. Heat briefly, stirring, to blend the flavors.

Add the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough.

Serve immediately hot, or cover and chill before serving.

Courtesy: Chef Rhonda Parkinson,