Sunday, 15 July 2018

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.









Sweet Corn Fritters Recipe

 Sweet Corn  Fritters Recipe

Fritters are always the saviors when you have not made anything quite interesting for meals especially on weekends.And helping the kids with their studies ,bringing them back from their activity classes ,all this after a very elaborate breakfast ,leaves me with little time for preparing lunch. This is when I peep into the refrigerator for some instant help ,and I come across the corn kernels lying in there.

  I find the sweet corn an amazingly useful ingredient in the kitchen.Owing to its sweet taste it can be made into many things,like fried rice,sandwiches cheese corn balls or simply boiled .It is always a favourite amongst kids.The sweet corn fritters that I am sharing today is a very easy recipe,and can be made almost instantly.All you need are some of the basic ingredients available.


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The other day I made this as  a side dish for lunch,and it was an instant hit.The crunch on the outside and the sweetness of the corn is to die for.I have added a few pieces of capsicum to it ,corn and capsicum complement each other a lot,and the capsicum also makes up for some body of the fritters.

I practically had no time for clicking a fancy photograph,.the fritters vanished in no time Somehow managed to get a few clicks.



Preparation time-30 minutes
Serves-5 to 6 people

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Ingredients
1- 2 cups sweet corn
 About one and half cups is to be coarsely ground while the other half cup is to be added whole.
2-onion ,one large ,(cut into fine pieces)
3-garlic and ginger-1 teaspoon each ,paste or minced
4-coriander leaves-handful (finely cut)
5-finely cut green chili-2 teaspoon
6-Besan(gramflour)one tablespoon
7-Rice flour-1 tablespoon
8-all purpose flour(maida) -1 tablespoon
9-salt as per taste
10-Oil for deep frying
11-Pinch of baking powder
12-1 medium sized capsicum cut into very small pieces

Method
Mix all the above mentioned ingredients except the oil and leave aside for fifteen minutes.
The consistency of the batter should be liquidy enough to be taken by a spoon. Add the baking powder just before making the fritters. A very tight batter will make the fritters hard from inside.
Fry in medium to hot oil till crisp and slightly red
Serve hot with tamarind chutney or tomato ketchup.

Prawns with Cauliflower (Fulkopi die Chingri Mach) recipe

Prawns with Cauliflower (Fulkopi die Chingri mach)


 Though the prawn malaikari ranks first in all Bengali households ,in my home the chingri aka prawn is best enjoyed with cauliflower.Quite possibly because this recipe can be enjoyed with rice and luchi ( puris) alike. Bengalis and their love for potatoes is in separable,so the potatoes do have their presence in this recipe too ,and somehow I cannot imagine the recipe without the potatoes.
  The cauliflower florets are covered and shallow fried with till they get a reddish colour,to release the aroma of fried cauliflower.
As for the prawns ,I do not shell them completely,I leave a part of the shell for the colour in the gravy.I devein them and leave the head of the prawn partially intact after cleaning them,as my husband enjoys the head too.
For some added colour I have used the kashmiri mirch powder,and you can also put some slit green chillies for some more flavour.i avoid that for the kids in my house .




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Prawn country style


Ingredients
About  sixteen medium sized prawns (cleaned and deveined0
Two medium sized potatoes (boiled ,peeled and cut in cubes)
Cauliflower florets -(Cut in one inch florets)


Ingredients for the gravy 

Onion-1 large ,(finely grated)
ginger garlic paste-1 tablespoon
tomatoes-(2 medium ,pureed well)
coriander leaves(finely chopped)
bay leaves-2
cumin -1 teaspoon
cumin powder-1 teaspoon
coriander powder-2 teaspoon
chili powder-1 teaspoon
salt -as per taste
turmeric powder-1 teaspoon
garam masala powder 1 teaspoon
                                                       sugar-1 teaspoon


Method
1-Put some oil in the pan
2-Fry the potatoes till little red with little salt and turmeric sprinkled on them
3-Add in the cauliflowers ,after removing the potatoes,sprinkle salt and turmeric on them,Cover and cook in medium flame till the florets are almost done
3-Remove from oil,
4- Add in the bay leaves and the cumin
5- Once they crackle ,add in the onions ,and the ginger garlic paste with the salt and the turmeric
6-Saute for sometime ,then add the tomato puree ,with the coriander ,cumin and the chilli powder
7-Saute till they start releasing oil at the sides
8-Add in the garam masala ,the coriander leaves and the sugar and check the seasoning
9- Now add water depending on the thickness of the gravy.i had wanted a thick gravy.Add in the fried
10-Add in the fried cauliflower and potato pieces and let the gravy come to a boil. Simmer for sometime
11-Now add in the prawns ,and boil for only a minute (do not over boil as this will make the prawns leathery
12-Switch off the flame ,keep covered for 15 minutes
13-Serve hot with steamed rice or puris.










Friday, 29 June 2018

Baked Potato Wedges

  Baked potato wedges ,is a healthy potato snack ,and once I learnt it I have stopped getting the frozen ones from the stores.This is a very quick recipe and so easy that once I made it only once.Since then my teenage daughter has taken charge of making it every time without any supervision.


This can be on the menu in kids parties,as this is an extremely kid friendly recipe.I make the wedges very often as  an appetiser when I have guests for dinner,since It is easy to make and very light as well.




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Method

Ingredients
4 to 5 medium sized potatoes
1 teaspoon of red chilli flakes
5 to 6 pods of garlic(finely cut)
salt
Coriander leaves-2 teaspoon (finely chopped0
oil-(coconut oil or any other oil of your choice)


Procedure
1- Cut the potatoes in wedges
2-Put them in water
3-In a bowl ,take the oil ,salt ,coriander leaves, garlic  andthe chilli flakes and mix them well.(this is our seasoning)
4-Take out the wedges from the water and put in the seasoning ,and coat the wedges well
5-Pre heat the oven to 200 degree Celsius
6- Place the wedges on a tray ,without crowding them
7-Bake for 15 minutes and then take out the tray and turn the wedges for even browning
8-bake for another 15 minutes
9-Leave in the oven till it cools
10-enjoy with any dip of your choice




Tips
Cut the wedges in the same size
Do not overcrowd the tray ,or they do not get evenly browned
If you like it crispier,bake for another 10 minutes at 180 degree celsius

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Saturday, 24 March 2018

Mughlai Mango Pickle Recipe

  Pickles call for a very complicated time consuming process,and they generally take days for the process to get completed.I am sharing a pickle recipe today which has done away with the tedious process .It takes a maximum time of 1 hour to prepare and can be stored year long even outside the refrigerator.This sweet and sour finger licking pickle is sure to win your hearts and you are definitely going to make this year after year.

This is a recipe where garlic adds the main flavour to the pickle without compromising with the beautiful smell of the raw mangoes.

It is best to use the good variety of non fibrous mangoes ,used for pickles in this recipe.It tastes best when it has a soft and pulpy texture.
Unlike other pickles ,the mangoes are peeled well before the process of making it is started



 


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INGREDIENTS  

1-Raw pickle mangoes- Half kg
2-Mustard oil-half liter
3-Garlic-2 to 3 large or 100 grams ,approximately
4-Ginger-50 grams
5-Mustard seeds (white or the yellow variety)-150 to 200 grams
6-Jeera (cumin seeds )-one heaped tablespoon
7-Methi (fenugreek seeds)-1 teaspoon
8-Sugar-75 grams ,or two tablespoon(you can reduce the quantity or even increase the quantity as per your taste
9-Asafoetida(hing)-one large pinch
10- Salt as per taste
11-vinegar-one cup(large)
 12-Chilli powder-3 tablespoon(you can reduce the quantity as per your taste)
13-Tumeric powder-about 2 teaspoon or more if needed





Procedure

 1- About six to seven hours before you actually start making the pickle,add the peeled garlic cloves,the ginger peeled ,the cumin seeds,the mustard seeds and the methi seeds in the vinegar and leave them to rest and soak the vinegar.

2-Wash and pat dry the mangoes 

3-Peel them well (do not bring them in contact with water)

4-Cut the mango in 1 centimetre cubes(discard the stone)

5- Mix some salt to the pieces with the help of a spoon and leave for an hour(this process becomes more important if the mangoes are too sour)

6-When the mangoes have been resting in salt for about an hour, and the spices have soaked the vinegar for about 6 to 7 hours ,start making the pickle

7-First grind everything soaked in vinegar with the vinegar to a fine paste(do not add any water)

8-Add the mustard oil to a deep pan,and bring it to smoking  point,now add the hing

9-Add the ground spices with tumeric and chilli powder

10-Put heat on medium and saute the spices till they give out a lovely aroma (the quantity of the  oil should be more than required to saute the spices.)

11-Next,add the mango pieces and discard the salt water.

12- Roast the mango with the spices for 5 min (do not over roast)

13-Switch off the flame and add the sugar and roast again till the sugar melts.

14- Keep covered till it cools

15-Fill in sterilized jars when at room temperature and store(it is to be noted that oil should cover the pickles in the jars,that will preserve them for long)





I generally soak the spices in vinegar in the morning and prepare the pickle in the evening,and fill them in jars in the following morning when it cools down.

Once you start consuming the pickle ,if you notice that the oil covering the pickle in the jar has gone down,you can heat some mustard oil  till smoking point and let it cool.Then add the oil to the pickle to prevent it from getting spoilt.

This recipe needs a  maximum of ten to twelve days  once prepared before one can start consuming it.

IF YOU ARE LOOKING FOR MORE RECIPES USING RAW MANGOES SEE THE LINKS BELOW



RELATED RECIPES


Aam ki Launji (Raw Mango Chutney-sweet) 

Instant Raw Mango Chutney(The Bengali way)

Homemade Aam Panna ( Am pora shorbot)


Thursday, 22 March 2018

Matar daler dalna recipe (Split Pea Fritters in gravy)

Matar daler dalna (Split Pea Fritters in Gravy)

Summers mean a scarcity of vegetables ,and then I start thinking of all such things that can be cooked with stocked material from the pantry.This is a recipe which does not require onion or garlic.
It does sound like a boring menu at the beginning but surprisingly it turns out to be the most soul satisfying meal.This time of the year actually calls for all traditional vegetarian menu,with a dominating flavour of aromatic spices.I am sharing one such very traditional recipe today ,which is quite common in the Bengali kitchen.This recipe is basically a fritter based curry cooked in loads of spices and tomatoes.With a tanginess of the tomatoes and a hint of sweetness from sugar (which is inevitable in Bengali Cuisine),this is a taste that you shall remember for long.



In this recipe the split pea lentil is used,the same which is called matar dal in Bengali.The same recipe can also be cooked in chana dal or Bengal gram ,but it tastes best when cooked in matar dal.
This recipe tastes best with the subtle flavour of hing or asafoetida,and a very dominant taste of ginger.
The Dal is soaked in water for about 6 to 8 hours before it is coarsely ground with ginger,green chilli and salt.

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 Related post- Chanar dalna(malai kofta the bengali way)

                       Ash gourd with coconut(chalkumror ghonto)

 Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake

Kanda Poha(Maharastrian style)(spiced beaten rice)


INGREDIENTS

Matar dal-1 cup 100 grams (makes about 20 fritters enough for lunch for four people)

Potatoes -3 medium sized( cut in cubes )

green chilly -about six

Cumin seeds  one teaspoon

Bay leaves 2

ginger ,-a two inch piece

asafoetida-(hing)-one pinch

jeera (cumin powder)-2 teaspoon

Dhania powder-(coriander powder)-4 teaspoons

tumeric powder-1 teaspoon

chilli powder-1 teaspoon or as per taste

salt-as per taste

sugar -1 teaspoon

ghee-1 teaspoon

garam masala _1 teaspoon    Read recipe here Bengali Garam Masala Powder

Oil-(preferably mustard )You can use the oil of your choice

Tomato puree- about 2 cups



FRITTERS and POTATOES PROCEDURE

The fried fritters


The dal should be soaked for about 6 to 7 hours and then ground to a coarse paste with half of the ginger mentioned in the ingredients,salt ,2 to 3 green chillies and water.
The batter should be thick enough to be able to drop in the oil with the fingers.Once the batter is made beat the batter well with the help of your hand and then start deep frying the fritters in round shape.Remember to make them not more than an inch in diameter as they become bigger in size in the gravy.Fry in medium heat till they turn golden in colour.
In the same oil fry the boiled and cubed potatoes  coated with little salt and turmeric

GRAVY  PROCEDURE

1- Heat 2 tablespoon oil in a pan and add the cumin seeds and the bay leaves

2- Add the asafoetida

3-Next add the tomato puree 

4-Add in the cumin,coriander ,chilli powder and tumeric powder

5-Add in salt

6- Saute in low heat,till the mixture oozes oil

7-Add in water and let it come to a boil(the quantity of the water should be more than the amount of gravy you want because the fritters absorb a lot of gravy.

8-Now add the garam masala powder ,sugar ,ghee and 2 slit green chillies.

9-Add the fried potatoes and the fritters to the gravy and switch off the flame.

10 -Leave covered for ten minutes before serving

11-Serve with steamed rice

If you are preparing this much ahead of serving ,do not put the fritters in the gravy.You can put the potatoes.Ten minutes before serving you should bring the gravy to a boil ,add the fritters and switch off the flame.
If you cannot get the matar dal,you can follow the same procedure for Bengal gram(chana dal)










Thursday, 15 March 2018

Cabbage kofta // No onion, garlic , Vegan ,Indian gravy recipe


  Cabbages have a whole range of uses in my kitchen .i always reserve some for some quick recipes too .But then I also get tired of them at the end of the season.Then comes the idea of making cabbage koftas and I fall in love with this veggie all over again.The recipe that I am sharing today is a no onion ,garlic recipe and I prefer this taste of the gravy ,without onion or garlic to the regular onion garlic gravy.It has a very different home cooked taste that can please any taste bud.





The cabbage has been grated  and mixed with salt ,and left for sometime.It is then squeezed well to remove all the water..The lack of onions and garlic in the gravy has been compensated by the use of magaz(cucumber seeds). Tomato puree further lends it the very smooth texture.


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The koftas can be fried and kept in a closed container in the refrigerator.It should be put in a simmering gravy and the flame should be switched off .This has to be kept covered for about 15 minutes before serving for the best taste.I generally fry them in small sizes as the become little bigger in size in the gravy..


Related searches( no onion  garlic recipes)


Mixed veg with palak(palang saker chorchori)..Winter Special 

Veggies in red lentil(sabji wali masur ka dal) 

Curd aloo(potatoes in yoghurt based gravy)

Peas Paratha

Cabbage or bandhakopi (The Bengali way) Recipe

Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy


Ingredients

For Koftas 

1-Cabbage about 2 cups grated
2-All purpose flour or maida-3 tablespoon
3-cornflour-1 tablespoon
4-oil for frying the koftas
5-salt
6-Crushed peanuts and cashew nuts-handful
7-raisins cut into pieces-2 teaspoon
8-Green chilies-finely cut
9-Coriander seeds -whole-1 teaspoon

For Gravy
1-cumin seeds-1 teaspoon
2-Mustard oil (or any oil of your choice)-2 tablespoon
3-bay leaves-2
4-cumin powder-2 teaspoon
5-coriander powder-4 teaspoon
6-red chili powder-as per taste
7-Cucumber seeds(magaz)-2 tablespoon or less(soak the magaz in water for fifteen minutes before grinding)
8-tomato puree-1 cup
9-turmeric powder-1 teaspoon
9-Grated ginger(one inch piece)
10-garam masala powder-1 teaspoon
11-coriander leaves -finely cut
12- Sugar

Procedure

1-Mix salt to the grated cabbage in a bowl and keep aside for 10 to 15 minutes

2-Then squeeze out the water from the cabbage and mix all the ingredients for the kofta ,and make a dry dough

3-make small one inch or little more diameter ball out of the mixture (shape them with your palm) and deep fry them in medium heat by frequently turning them over

4-For the gravy-add the oil in a pan and add the cumin and the bay leaves

5- Once the cumin splutters add the tomato puree and the cumin coriander  turmeric and the chilli powder

6-saute in low flame till it oozes out oil

7-Add in the ground magaz, and the grated ginger and saute till it starts leaving oil 

8-Now add water to get the desired consistency

9- When the water comes to a boil ,add the coriander leaves,garam masala and the sugar.Adjust the seasoning.

10- Just before switching off the flame ,add the fried koftas.

11-Keep covered for about 15 minutes before serving.