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.

Puri Unde

I learnt this from my husband, he is very good in cooking but he cooks for me very much rarely  L. He was preparing this for krishna janmastami by helping my mother-in-law, after our marriage even I tried to be with him when he was preparing this, as I am a quick learner J now mother-in-law asks me to prepare instead of her son that’s nice na but he is my teacher in this respect.

We think its very difficult to do this unde as most of the times it breaks but let it happen one or two times surely you will feel comfortable preparing third time, nothing to worry as you are quick graspers surely for one shot you will get this.

Here I have used just puri nothing else, additionally you can add, fried gram, dry coconut pieces, groundnut pieces and you can prepare this at any time as early as possible.

Preparation time: 15mins

Cooking time: 5mins

Number of Medium size unde: 10

Ingredients: 

4 cups Puri (Puffed rice)

1 cup crushed Jaggery

1tsp Cardamom powder

Water

Procedure: 

1.     Keep a kadai to heat, add jaggery and 5tsp water to it, stir continuously as jaggery dissolves completely and boiling in low flame.

2.      To make sure syrup is done or not, we can try any of the one method below, preferably first one.

2.1.   In a glass of cold water put a drop of jaggery syrup, if you take it out in finger it should become like a lump and not to stick to fingers.

2.2.   In a glass of water if u put a drop of jaggery syrup it should not disintegrate.

3.     Take a bowl add puffed rice and sprinkle cardamom powder over it mix well.

4.     Later add the prepared syrup immediately as its ready (otherwise it will become hard) and mix well.

5.     Take few drops of water on your palms and rub your palms, take a  ball sized puffed rice mixture with jaggery and tightly press them in your palms so you will get a good shape as a ball (take care while doing this as jaggery syrup will be very hot it might burn your palms).

6.     Then your crunchy puri unde is ready to eat (store them in air tight box to keep them for few days).

Ragi Burfi

I got this recipe from a cookery show, as ragi is very good for health, I thought of giving a try. Ragi burfi is actually a cross of burfi and halwa because as we cut into pieces it looks like burfi but it’s consistency is like halwa. I prepare most of the dishes for my husband because he loves to eat homemade food and he gives a lot of critics as well as suggestions to improve the dish but all the critics and suggestions can’t be accepted. Ha hah ah a…

This recipe really has come out so well that husband loved without any comments and mother-in-law packed to distribute for her friends, all together I felt happy as they loved it.

Preparation time: 25mins

Cooking time: 15mins

Number of Ragi burfi’s: 15

  

Ingredients:

300gms Whole Ragi (Finger Millet)

250gms grated Jaggery

2tsp Ghee

6tsp grated dry Coconut

1tsp Poppy seeds

Water

Procedure:

1.     Soak ragi in water for a night, in the morning wash the ragi again and grind in the mixer with water, later sieve the ground mixture, then will get ragi milk from it and keep the ragi milk aside (we can take out ragi milk twice using same mixture by adding water and grinding again after taking out milk for the first time).

2.     Disslove grated jiggery in a glass of water.

3.     Keep a kadai to heat add the jaggery water as it starts boiling add the ragi milk.

4.     Keep on stirring in a low flame (there is more chances of burning so stir continuously).

5.     As the liquid mixture becomes thick gel, continue stirring add poppy seeds and dry coconut to it.

6.     As the consistency of mixture becomes like dough add ghee to it, mix well.

7.     Grease a plate with ghee and spread the prepared ragi mixture evenly.

8.     After some 30mins as it cools, cut into your desired shapes and serve.

9.     Healthy tasty and mild Ragi burfi is ready to eat.

Palak Paneer Kofta

There was fresh palak leaves at home, using it I want to prepare something delicious on behalf of bandh as all restaurants were closed that day. I got this recipe from a cooking program and did little changes to it, so here is my palak paneer kofta, its very suitable for roti, chapathis. It was so good that I prepared enough quantity but everything finished for breakfast itself. I felt very happy that everyone at home loved to have it again.

Preparation time: 30mins

Cooking time: 20mins

Serves: 6

Ingredients:  

100gms Paneer (Grate and keep aside)

2 bunch Spinach (Palak) leaves

3 big Potatoes (boil, peel the skin and grate)

3 big Tomatoes

4 green chillies

1 inch long Ginger

2 bay leaves

10 Cashews

3 tsp Rice flour

3 tsp Basin

2 tsp red Chilly powder

2tsp Garam masala

1tsp Jeera

½ tsp Sugar

1 tsp unsalted Butter

Salt

Water

Procedure:

Wash spinach leaves thoroughly and strain them.

Take a frying pan, fry the spinach leaves till all the leaves shrink.

For Kofta:

1.     Take a bowl add grated paneer, grated potatoes, red chilly powder, 1tsp garam masala powder, rice flour, basin, 1/4^th part of fried spinach and required amount of salt, mix well and make lemon sized balls.

2.     For deep fry, keep a kadai with oil to heat, add some 5 balls at a time and fry till they turns golden brown.

3.     Follow the same for all balls, keep them aside.

For Gravy:

1.     Grind tomatoes and ginger into fine paste take it out, then grind spinach, green chillies, cashew into fine paste.

2.     Keep a pan to heat add butter followed by jeera and bay leaves sauté it.

3.     Add the tomato ground paste and fry till it changes its color then add spinach paste stir continuously for 3 mins.

4.     Later add 1tsp garam masala, sugar and salt, mix well and fry for 3 mins (add little water if gravy is more thick).

Palak Paneer Kofta:

1.     Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2.  Delicious and finger licking palak paneer kofta is ready.

Baby Corn Bajji

It’s on a week end, as husband and kid at home no mood to go out but want to spend time together by having some hot and spicy snack while watching a movie,  I found few baby corn’s in refrigerator, so here is the Baby Corn Bajji, enjoyed every bite of it, Baby corn bajji made that evening…. J

Preparation time: 10mins

Cooking time: 20mins

Number of Bajji's: 20

Ingredients: 

1 cup Besan

¼ cup Rice flour

5 Baby corn sticks

Vegetable Oil for deep fry

1tsp red Chiily powder

1 pinch Cooking Soda

Salt

Water

Procedure:

1.     Wash Baby corn cut them lengthier, then make them in to 2 pieces, so in one baby corn we can prepare 4 baby corn bajji’s and keep aside.

2.     Make a batter with besan, rice flour, red chilli powder, cooking soda, required amount of salt and water without any lumps.

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 chopped baby corn one by one in batter and deep fry in oil till they turns golden brown.

5.     Move them on to a tissue paper.

6.     Serve hot hot Baby corn bajji with tomato sauce.