Easy Self-Quarantined Recipes

Spicy Potato Nuggets

Servings 3 - 4

INGREDIENTS
Boiled mashed potatoes - 470 grams
Bread crumbs - 35 grams
Corn flour - 2 tablespoons
Cheese - 2 tablespoons
Chilli flakes - 1 teaspoon
Italian seasoning - 1/2 teaspoon
Salt - 1 teaspoon
Garlic paste - 1 teaspoon

(For paste)
Corn flour - 2 tablespoons
Water - 50 milliliters

PREPARATION
1. In a mixing bowl add 470 grams boiled mashed potatoes, 35 grams bead crumbs, 2 tablespoons corn flour, 2 tablespoons cheese, 1 teaspoon chilli flakes, 1/2 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon garlic paste and mix well to combine.
2. Freeze for 1 hour.
3. In a mixing bowl add 2 tablespoons corn flour, 50 milliliters water and mix well.
4. Take some mixture and roll it in cylindrical shape.
5. Cut it into a small pieces.
6. Dip in corn flour paste and roll in bread crumbs.
7. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
8. Serve hot with ketchup.

Maharashtrian Bread Patties

Servings - 3 - 4

INGREDIENTS
Oil - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
White lentils - 1 teaspoon
Cumin - 1/2 teaspoon
Ginger - 1 teaspoon
Green chili - 2 teaspoons
Curry leaves - 7
Asafoetida - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Boiled mashed potatoes - 260 grams
Chaat masala - 1/2 teaspoon
Salt - 1 teaspoon
Gram flour - 180 grams
Rice flour - 1 1/2 tablespoons
Carom seeds - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Water - 250 milliliters
Bread slices
Oil - for frying

PREPARATION
1. Heat 1/2 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 teaspoon white lentils, 1/2 teaspoon cumin and stir well.
2. Add 1 teaspoon ginger, 2 teaspoons green chili, 7 curry leaves, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and saute for 2 - 3 minutes. Keep aside.
3. In a mixing bowl, add 260 grams boiled mashed potatoes, 1/2 teaspoon chaat masala, 1 teaspoon salt, tempering and mix all the ingredients well.
4. In a bowl, add 180 grams gram flour, 1 1/2 tablespoons rice flour, 1/2 teaspoon carom seeds, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 250 milliliters water and mix it well to make a thick batter.
5. Take a bread slice and spread potato mixture on top of it.
6. Cut it into 4 squares and then dip it in gram flour mixture.
7. Heat some oil in a pan and fry these till golden brown and crisp from both sides.
8. Serve hot with ketchup.

Potato Paneer Nuggets

Servings - 2 - 3

INGREDIENTS
Potatoes - 540 grams
Water - 1 litre
Grated paneer - 200 grams
Green chili - 1 teaspoon
Corn flour - 2 tablespoons
Bread crumbs - 15 grams
Onions - 75 grams
Chilli flakes - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Coriander - 1 1/2 tablespoons
Lemon juice - 10 milliliters
All purpose flour - 60 grams
Corn flour - 30 grams
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Water - 160 milliliters
Bread crumbs - for cooing
Oil - for frying

PREPARATION
1. Take a pressure cooker, add 540 grams potatoes, 1 litre water and cover it with lid and cook until you hear 3 whistles.
2. Remove it from heat and peel the potatoes.
3. Transfer this into a mixing bowl and mash the potatoes with the help of a food masher.
4. Add 200 grams grated paneer, 1 teaspoon green chili, 2 tablespoons corn flour, 15 grams bread crumbs, 75 grams onions, 1/2 teaspoon chilli flakes, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 1 1/2 tablespoons coriander, 10 milliliters lemon juice and mix all the ingredients well.
5. Take some mixture in your hand and shape it into a nugget.
6. Keep aside.
7. In a mixing bowl, add 60 grams all purpose flour, 30 grams corn flour, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 160 milliliters water and mix it well to make a thick batter.
8. Dip the prepared nugget in all purpose flour paste and then roll it in bread crumbs mixture.
9. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve hot.

Veggie Nuggets

Servings - 3 - 4

INGREDIENTS
Boiled mashed potatoes - 550 grams
Carrot - 60 grams
Green beans - 45 grams
Green peas - 45 grams
Sweet corn - 45 grams
Onions - 45 grams
Coriander - 10 grams
Green - 1 teaspoon
Ginger - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Oregano - 1/2 teaspoon
Thyme - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Lemon juice - 1 teaspoon
Bread crumbs - 25 grams
Corn flakes - 25 grams
Corn flour paste - for dipping
Bread crumbs - for dipping
Oil - for frying

PREPARATION
1. In a mixing bowl, add all the ingredients except corn flour paste and bread crumbs.
2. Mix all the ingredients well.
3. Take some mixture in your hand and shape them into a flat log shape.
4. Dip them in corn flour paste and roll them in bread crumbs.
5. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
6. Serve hot with ketchup.