Bread Aloo Cutlet

In winter season, every evening feels like to have something hot hot and spicy, so now a days I am preparing different types of cutlets at home. This is my first choice as I had one loaf of brown bread at home which has to be used with in a day. Hence I used more bread and less potatoes here. As these cutlets are shallow fried intake of oil is not as deep fries. Preparation of these cutlets is very simple, with in 15 mins you can have your cutlets to eat.

Preparation time: 10mins

Cooking time: 10mins

Number of medium sized cutlets: 15

Ingredients: 

8 Brown bread slices

2 Potatoes (boiled, peeled and mashed)

4 Green chillies (finely chopped)

1 tsp garam masala

1 tsp Coriander powder

½ tsp Aamchur (dry mango) powder

5 tsp Coriander leaves (finely chopped)

1 tsp Basin

250ml warm Milk

5 tsp vegetable Oil

Salt

Water

Procedure:

1. Dip a bread slice in warm milk immediately squeeze the milk and keep in a bowl, do the same for all bread slices.
2. To the same bowl add mashed potatoes, green chillies, garam masala, coriander powder, aamchur, coriander leaves, and required amount of salt, mix well.
3. Divide the mixture in to lemon sized balls and keep aside.
4. In a small bowl add basin and little water, mix well without any lumps, consistency should be like thin batter.
5. Keep a tava to heat, throw a tsp of oil over it.
6. Take prepared ball, press lightly as cutlet and dip in basin batter and put on tava (at a time you can prepare 4-5 cutlets on tava), follow the same for all balls.
7. Fry on both the sides till it turns golden brown in low flame (sprinkle the oil if required).
8. Hot Hot spicy Bread Cutlets are ready to eat with chutney or tomato sauce.

Fruit Cassata Cake

It was my in-laws marriage anniversary, we went out previous day night and reached home late but i thought of preparing something special for the next day, immediately I remembered eggless cake mix at home, so using that I prepared cake, but never thought of preparing Cassata. As my husband is the best cook he suggested to try for cassata using the same cake, then i used just fruit salad, strawberry ice cream and the plain spongy cake. It was so tasty that i did not expected so much likes from my loved ones.

Ingredients:   

For Cake:

350gms Eggless cake mix

1tsp Baking powder

20ml Vegetable oil

1 tsp Ghee

½ tsp Strawberry essence

3gms Cake gel

25ml Water

For Fruit Salad:

1 cup finely chopped Mango

1 cup finely chopped Banana

½ cup finely chopped Kiwi

3 tsp Custard powder

25 Dry grapes

15 finely chopped Cashew

3 tsp Honey

200ml Milk

150ml Sugar

For Cassata:

500gms Strawberry Icecream

15 chopped Cherries

Procedure: 

Cake:

1. Take a bowl add water, cake gel and whip for a minute in low speed.
2. Add cake mix, baking powder and whip in high speed for 5 minutes.
3. Later add oil, strawberry essence and whip for a minute.
4. Transfer this into a greased (apply ghee constantly inside the pan) cake pan.
5. Preheat oven at 200 degrees for 15 mins then bake at 170 degrees until a toothpick inserted into the center of the cake comes out clean, it takes 25 to 30 minutes.
6. Later allow the cake to cool for about 10 minutes then unmold and cool completely.
7. Spongy cake is ready.

Fruit Salad:

1. Take a kadai, add milk, custard powder and sugar, mix well without any lumps.
2. Keep the kadai to heat on low flame, go on stirring as it easily burns.
3. As it forms as thick gel, remove the kadai from heat, let it cool.
4. Take a bowl add all the chopped fruits, dry grapes, cashew, honey, cooled custard mix and mix well.

You can use any fruits as per your taste.

Cassata:

1. Take a round shaped (steel or air tight) box, slice the sponge cake and make as lower layer of 2 cm thickness, pat well.
2. Spread 1 ½ cm thickness of strawberry ice cream on it.
3. Then spread 2 cm thickness of fruit salad, throw chopped cherries over it.
4. Refrigerate for 6 hours.
5. Later cut into your desired shape and serve chilled tasty Fruit Cassata cake.

Melting Panner Balls

Summer holidays finished and daughter’s school also started so my daily work has become routine and regular and here I am. Actually panner balls I prepared long back but updating now because even I was enjoying the holidays.

I had 2 packets of panner at store, so I thought of utilising in some recipe where I can use most of it, so I prepared these balls adding our spicy south indian taste, it’s very much suitable for evening snack in this weather.

Preparation time: 15mins

Cooking time: 20mins

Serves: 6

Ingredients:  

100gms Paneer (Grate and keep aside)

3 tsp Rice flour

3 tsp Basin

3 tsp all purpose flour (Maida)

2 tsp red chilly powder

2tsp Garam masala

1tsp Jeera powder

3 tsp chopped coriander leaves

Salt

Water

Vegetable oil for deep fry

Procedure:

1. Take a bowl add grated paneer, red chilly powder, garam masala, jeera powder, rice flour, basin, coriander leaves and required amount of salt, mix well and make lemon sized balls.
2. Take maida in a bowl, add water to it and mix well, make thin batter without any lumps (consistency should be like thick milk).
3. Keep a frying pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).
4. Dip panner balls in thin batter one by one and deep fry in oil till they turns golden brown.
5. Later, throw them on to a tissue paper.
6. Serve hot hot Melting Panner Balls with tomato sauce or coconut chutney.