Veg Cutlet Recipe

 Veg  Cutlet Recipe.

The veg cutlet is a fast and healthy snack.though it is deep fried it has a very healthy and equally delicious filling .This particular snack is a favourite among adults and children it is so easy to make that one can make it in large quantities for parties ,where this can be served as an excellent starter.

It is always towards the end of my cooking meals that i am reminded of an evening snacks. and then I start thinking of what can be prepared in a jiffy.I pressure cooked some veggies quickly ,and by the time they were getting cooked I got the onion ginger garlic and coriander leaves ready.

Rolled in bread crumbs and ready to be placed in the fridge

Preparation time -1 hour

serves -5 people

makes 15 pieces

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                                   Care should be taken that the quantity of oil is less in the filling,more oil in the filling will cause the cutlet to disintegrate in the oil while frying.

Ingredients

Ingredients to be pressure cooked
potatoes- two medium sized peeled and halved
cauliflower- 6 to 8 medium sized florets
carrots- 2 medium,peeled and cut in big pieces
french beans- about 6 to 7,threaded and cut in long pieces
peas -handful

Other ingredients for the filling
Coriander leaves finely cut-one handful
green chillies-3 finely cut
Onion-1 finely cut
ginger garlic- minced -1 teaspoon
raisins(kismis)-handful,cut into smaller pieces
peanuts-1 tablespoon(crushed in small pieces)
breadcrumbs-2 tablespoon
chilli powder
Roasted jeera powde1 teaspoon
garam masala powder-1 teaspoon
aamchur(dry mango powder)-1 teaspoon
sugar -1 teaspoon
Oil -1 tablespoon
salt -as required

Ingredients for batter
cornflour-2 tablespoon
all purpose flour-2 tablespoon
breadcrumbs-as needed to coat the cutlets
Water -to make a medium thick batter
Oil for deep frying


Method
Pressure cook the vegetables upto 2 to 3 whistles,till completely cooked
I generally keep the water level less in the pressure cooker than the vegetables and cook till 3 whistles.I then leave the cooker closed and wait for the pressure to drop on its own


Heat oil in a pan and add the onions,ginger and garlic and fry well till red
Then add in the cooked veggies (strain them out of water),and the coriander leaves,raisins ,peanuts ,salt,sugar,all spices and breadcrumbs and cook on high heat by stirring continuously,till the mixture dries up.
Let it come to room temperature. Remember to mash up the veggies well.

Make  a batter by mixing the cornflour and the all purpose flour in enough water.You can add little salt to it.Shape the mixture in oval shapes with the help of your palm,coat with the batter and roll in the breadcrumbs.Repeat the process twice.Keep open in the refrigerator till it is time to fry.(it can be stored in the refrigerator after coating upto seven days

Take it out of the refrigerator half an hour before you want to fry it.
While deep frying keep the oil hot first and then reduce to medium heat.Do not crowd the pan with the cutlets,as this will cool down the oil and the cutllets will start breaking in the oil

Serve hot with mustard sauce(kasundi) or ketchup.

Gajar ka halwa/ Carrot Pudding Recipe for the unexpected guests

   This all time favouite recipe is prepared in many ways .Sometimes we even tend to look for other alternatives ,this being a very tedious method.Some people even grind the carrots in the mixer,but there is no alternative to the taste that you get from the grated ones.So ,if you are making in large quantities ,you can even take help of the many food processors or chopper available in the market.

 


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For carrot halwa,I prefer to use the pinkish variety more than the orange variety.The pinkish one is sweeter so the halwa can be made with little sugar.
in this recipe I have used the regular elaichi powder or cardamom powder,but I have tried this with rose essence and it tastes absolutely fantastic.I prefer my desserts cold,so this halwa is generally made in good quantity and stuffed in the refrigerator,to be enjoyed week long.


I generally do not cook the carrots in the pressure cooker ,since just sprinkling little salt to the carrots does the job.
In this recipe ,you will see that I have not used condensed milk or khoya,but instead I have used milk powder which gives an equally good taste I have tried to make this recipe with all easily available ingredients ,so that it can be prepared in a jiffy ,when we have unexpected guests.

Ingredients
Grated carrot-about 6 to 7 medium carrots
sugar--3 tablespoon(or more ,as per taste)
Dry fruits(cashew nuts,almonds ,raisins)-Handful
Milk powder-3 to 4 tablespoon
 Milk-half litre
salt -1 pinch
cardamom powder(elaichi Powder)- half teaspoon
Ghee -2 teaspoon +1 teaspoon

Procedure-
1-Heat a pan and add the  grated carrots(keep in medium flame)
2-Add in a pinch of salt to the carrots and mix well
3-Cover and cook for about 10 minutes
4-Add the sugar now and let the sugar release water
5-Keep in medium to high flame and keep stirring till the water released by the sugar evaporates
6- Separately reduce half litre of milk till it becomes less than one fourth,and saute the raisins and the cashew nuts in 1 teaspoon of ghee  till they change colour and keep aside
7-Add this reduced milk to the carrots and cook by stirring in high flame till all the milk has dried up
8-Now add the milk powder to the carrots and mix well
9-Add in the fried raisins and cashew nuts  and,2 teaspoons of ghee and the elaichi powder(cardamom powder) and mix well
10-Lastly Spread out the halwa in the pan ,and put in high flame without stirring ,for 2 minutes ,till it gets slightly caramelised from the bottom
11-Switch off the flame
12-Ready to be served hot or refrigerated(garnish with sliced almonds)

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In order to get the best taste it is better to get the smaller variety of methi leaves,which are more flavouful and less bitter.

Ingredients
2 cups of washed and finely chopped methi leaves
Three forth cup of brinjal cut in small pieces(thinly Sliced)
1 dry red chilli
Salt turmeric-half teaspoon
Oil-2 teaspoon(you can take any cooking oil of your choice


Procedure
1 -Heat oil in a pan
2 Add the dry red chilli (break in two )
3-Let the chilli turn black and start leaving the aroma
4-Add the brinjals,with the salt and the turmeric
5-Saute for 1 minute
6-Add the methi leaves next
7-Mix well with the brinjals
8-Cover and cook on low for about 5 minutes
9-Open the lid and spread out the leaves,and saute in high heat for another 5 minutes by stirring in between
10-By now the water in it should have dried ,and the leaves should start leaving a good aroma of methi
11-Switch off the flame
12-Enjoy with steamed rice

Kopi Posto Recipe (Cauliflower in a poppy seeds paste)

  The Bengali kitchen never gets tired of its mustard and poppy seeds combinations with different veggies .Here is another one.The cauliflower florets have been cooked in a distinctive flavoured poppy seeds paste.The cooling effects of poppy seeds forms a very light meal in winter afternoons.










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Ingredients
Cauliflower florets 250 grams-approx.
Poppy seeds 3 tablespoon(poppy seeds are known as khus khus in Hindi)
Green chilli-4 to 5(as spicy as you want)
Mustard oil(preferably for the authentic Bengali  taste)-2 tablespoon(might require more)
Kalonji(nigella seeds)-1 teaspoon
Salt-as per taste
Turmeric-Half teaspoon(poppy seed preparations are low on turmeric)
Sugar-1 teaspoon (as per taste)

Method
1.Dip the cauliflower florets in boiling water for 1 minute and strain them out
2.Coarsely grind the poppy seeds with little water and about 3 green chillies
3.Heat oil in a pan
4.Add the kalonji seeds and 2 slit green chillies,and let them splutter
5.Add the cauliflower florets
6.Add salt and turmeric to the cauliflower,mix well and cover and cook in low flame till the cauliflowers are cooked.
7.Open the lid and stir well in high flame,the cauliflower should get a reddish tinge
8.Now add the poppy paste,with 1 to 2 tablespoon of water ,add in the sugar at this stage
9.Mix the poppy seed paste well with the cauliflower and spread out the cauliflower in the pan
10.Cook in low flame ,do not stir too often ,the pieces will break if you do so
11.Stir after 2 or three minutes and spread it out again
12.The poppy seeds should get a reddish colour and leave a very pleasing aroma by now
13.Switch off the flame.
14.Cover and keep for 15 minutes before you serve.
15.You can serve this with hot steamed rice or chapati.

Tips-
This recipe requires a good amount of oil for best taste
The poppy seeds should be coarsely ground,and not finely,for the best taste.
You can use the oil of your choice ,but the authentic Bengali taste comes from  mustard oil.

Pav Bhaji (Indian Street Food)

      If it is winters ,It is time for the pav bhaji,the quintessential Mumbai street food.The reason being we get all the winter veggies that we need for this recipe.I am sharing today a very easy method of making this dish .It can also be made for a big number of people.It is due to this reason. Secondly this recipe calls for very little oil ,so this can be a very  I have made it several times for birthday parties for my kids.nice way of feeding vegetables to the kids.

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The pav bhaji shared here will be a little different from what you get outside.the ones outside are mashes a lot more ,but I prefer to keep little chunks since I feel that the bhaji tastes better with the distinct tastes of the veggies .
 

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Ingredients

 All the veggies mentioned below should be cut in big pieces,to be pressure cooked

1-capsicum-1
2-cauliflower-about 5 big florets
3-potatoes-2
4-carrots-2
5-bottle gourd -5 to 6 big pieces
6-beans-about 8 in number

All these veggies should be pressure cooked till one whistle.Water level should be enough just to cover the veggies in the pressure cooker.Wait till the pressure releases on its own ,then strain out the veggies ,but do not discard the water.

All the veggies mentioned here are essential to get the right taste of the bhaji

The other ingredients for the bhaji
1- peas-handful
2-onions-2 large(finely cut)
3-tomatoes-4 medium-finely cut
4-garlic pods-about 5 (crushed)
5-coriander leaves(dhania)-finely cut(handful)
6-Turmeric powder-1 teaspoon
7-pav phaji masala(available in stores0- 1tbs or more(as per taste)
8-cloves-about 5
9-green chillies-4 to 5(finely cut)    ( you can add more if you want it spicier)
10-Wheat flour-1 teaspoon
11-Chilli powder-1 teaspoon(optional)
12- amchur powder(dry mango powder)   -1 teaspoon  (optional)
13-oil for cooking-1 tablespoon             
14-pavs(Buns)-as required( i had taken 16 for four people
15-Butter-in good quantity for toasting the buns
 

Method
1-pressure cook the veggies and keep them ready
2- Strain out the water and reserve the water too
3-Heat oil in a pan and add the cloves

4-Once the garlic starts changing colour,add in the onions
5-saute the onions till they wilt and the raw smell is gone, then add the tomatoes

6-Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)
7- saute the masala and the tomatoes for some time,Then add the cooked veggies
8-Mash them well with the ladle and saute them for sometime.Then add the green peas and the chillies
9-Time to add the veg stock reserved after pressure cooking.
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)

10-  Simmer for 2 more minutes before switching off the flame

11- Cut the pav from the middle with a knife and roast them on a girdle(tava) 

12-Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)

13-Serve hot with onions and lemon wedges

You can add some fried paneer pieces towards the end to make it tastier and more nutritious



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Step by step pictorial


                          The veggies are cut and ready to be pressure cooked

                                                     Pressure cooked for one whistle

                                                 
                                         Strain out the water and reserve the water too

                                                  Heat oil in a pan and add the cloves

                                                                Then add the cloves
 

Once the garlic starts changing colour, add in the onions

Saute the onions till they wilt and the raw smell is gone, then add the tomatoes

Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)(actually it tastes better with the chilli powder,but i avoid as I make it for my kids)
 

Saute the masala and the tomatoes for some time,Then add the cooked veggies

Mash them well with the ladle and saute them for sometime.Then add the green peas and the chilies

                                
                                     Time to add the veg stock reserved after pressure cooking

Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)

                             Simmer for 2 more minutes before switching off the flame

Cut the pav from the middle with a knife and roast them on a girdle(tava)

Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)

Serve with onions and lemon wedges

Tomato Salsa or Tamatar ka Chokha recipe

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Gobi Paratha Recipe For Working Mothers (cauliflower stuffed unleavened flatbread)

Gobi paratha or cauliflower stuffed paratha is an unleavened flatbread once again stuffed with cauliflower.It is again a very common Punjabi recipe which is made in different ways according to the convenience of the people.Today I am sharing this recipe in which I have used potatoes along with the cauliflower.The reason being the potatoes add a lot of body to the stuffing as well as help in absorbing the moisture of the stuffing.
In this recipe the stuffing is so made that it can be stored in the refrigerator and used later.All you need is some chapati dough.This is an excellent lunch box menu as this can be prepared very early in the morning without any fuss.

Tips For Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)

 Tips  For  Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)



Winters are here ,and so alu parathas are in season!!!
Today I have something to share ,which I am sure is an issue with many of you.i am sure there is a good number of people who love alu parathas ,but when we make them ,very often the filling tends to spill out.

Palak Paratha Recipe ( Indian Unleavened Flatbread with spinach) (Winter special recipe)

 Winter special recipe--Palak Paratha Recipe (Indian  Unleavened Flatbread with spinach)

I am back again with a very nutritious recipe with the very versatile spinach or palak.I always look for new ways of serving nutritious food to my fussy eaters at home.Fortunately my family is very fond of parathas,they can be served at breakfast or dinner ,and are always welcome.This recipe actually forms a wholesome meal as we all know that the spinach is rich in vitamins and iron..i prefer serving any paratha with some chutney and avoid pickle to some extent,At my home parathas go very well with some boondi raitha.Soi as long as winters are here ,palak parathas and methi parathas will continue to be served at my place.



The dough of this paratha can be made the earlier evening and kept ready in the refrigerator .It can be rolled and roasted in the morning for lunch boxes.

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            I am sharing with you today one of my favourite dishes,that is the Bengali style tomato chutney. It is  a sauce or a relish  usually had with the Bengali Khichuri ,Or at the end of a meal.Its sweet and slightly tangy taste makes it an all time favourite for kids.This chutney can actually be stored in the refrigerator for about a week .It is a good accompaniment for parathas too .So surely try this very flavourful recipe and let me know how it turned out .

This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is  an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are  available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves

METHI PARATHA

   The much heard about and the much loved recipe is here once again.The methi paratha,also known as the thepla is a favourite winter breakfast food many.This is a very popular item among the Gujarati population,where the recipes vary from region to region.as far as I understand this method is followed by the people of Surat.
I have experimented with methi parathas in many ways,but this is a method that I found best.There is  a distinct change in taste when I prepare it in this method.the flavours of the methi leaves become more pronounced in this method.This method has its own advantages ,as the dough can easily be stored for two days in the refrigerator in this method.

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   If I have methi leavs (fenugreek leaves )  I have enough and more options for preparing.The methi is a very healthy food too apart from being a good fibre ,it has medicinal benefits too.It is diabetic friendly.Then the flavour,the earthen aroma of the leaves when fried is something most of us love. Methi is essentially a winter veggie,though these days it can be seen year round.
Though I try avoiding deep fried food ,I make the methi poori (puffed unleavened bread)at least once  a year.

Dhania Tamater Chutney Recipe( Coriander and tomato chutney )

  There are many variations of the dhania chutney.The coriander leaves or dhania as called in Hindi has the best flavors in the winters ,and so I always prefer making this in the winters.This one is again one of my moms recipe which she had learnt from one of the neighborhood aunts.Many of my childhood memories weave around this chutney or dip which my mother used to make specially on days we had a very bland taste side dish with the chapatis for dinner.
  The coriander mint chutney is best done when it is very smooth, on the other hand this chutney tastes best when little coarse ground .As my mother says that this is best done in the sil batta (the grinding stone). Since we longer have the time for the grinding stone and most homes do not posses one any longer,we can prepare a quick version in the mixer grinder itself.
With very few ingredients,this hot spicy and little tangy chutney or dip is best enjoyed with parathas. I personally love this with the aloo and gobi ka parathas.


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 Ingredients


 Coriander leaves(handful) -washed and with stem
Tomato-one(medium)-Roast on open fire
Garlic cloves-3 to 4
Green chili-1 or as per taste
Salt -as per taste




 METHOD
Wash well and squeeze out the water from the coriander leaves
Roast one tomato on the open flame of the gas oven.The tomato should turn black completely
On cooling peel out the charred skin.
The tomato should not lose much of its juice ,since the moisture in the preparation comes from the tomato mainly.
Now,put all the ingredients and run the mixer well.
It should have a thick consistency
If too watery ,add few more of the coriander leaves and adjust the seasoning.
One should be careful not to add too much of the coriander ,as the taste won't be the same if the tomato is less compared to the coriander.
Do not add water

The ingredients

Put all of the above ingredients and run the grinder well.

Ready