Vegetable Cutlet

Cutlets/Tikkis is something I always I love to have on Weekends. So I made this Cutlet as a part of this week's weekend Brunch.

It is easy to make and you can had any vegetables you want. I did not add any Maida or Cornflour to make this cutlet.

I also added Cheese so this was too soft and was melt in the mouth.

Ingredients

Potato - 2 (Medium, Boiled,peeled and Mashed)
Mixed Vegetables - 1/ 2 Cup (I used Boiled Beans,Peas)
Paneer - 1/2 Cup (Shredded)
Cheddar Cheese - 1/4 Cup (Shredded)
Ginger Garlic Paste - 1/2 Teaspoon
Green Chillies - 3 (Finely Chopped)
Garam Masala - 1/4 Teaspoon
Chilly Powder  1/2 Teaspoon
Chat Masala - 1/2 Teaspoon
Mint Leaves - 1/4 Cup (Finely Chopped)
Sooji/Rava - 1 tablespoon
Salt and Oil - As required

Method

In a bowl, add all ingredients except oil and Rava and mix it well. Then take a Golf sized ball of this mixture and shape it into desired shape.

Coat the Cutlets made with the Rava and make them ready.

Heat a Tawa, and smear oil on it. Once the Tawa is hot, place the cutlets and cook them on each side for 5 minutes or till it is crispy and done.

Jeera Pulao

This is Alok's favorite Rice Recipe. It is easy and simple to make. It tastes delicious with a SImple Dal Tadka too. So my hubby's favorite combo Jeera Pulao and Dal Tadka.

Ingredients

Basmati Rice - 1 Cup (Washed and Soaked for 30 minutes in 1.5 Cups of Water)
Cumin Seeds - 1 Tablespoon
Onion -  (Big, Sliced)
Mint Leaves - 1 Handful
Ginger Garlic Paste - 1/2 Teaspoon
Salt and Oil - As required

Method

In a Pan, heat some oil, once the oil is ho, add the Cumin Seeds and immediately add the sliced onions. Once the onions are half done, add the Mint Leaves and the Ginger Garlic paste and saute till the Onion is cooked completely.

To this add the water in which the Rice was soaked. Once the water starts boiling add the Rice and required amount of Salt.

Stir just once and cover the pan and cook it till he rice is well done. It may take about 10-15 minutes.

Open and check while the rice is getting cooked and stir may be once or twice. Over-stirring the rice will break them.

Our Tasty , simple Jeera Pulao is ready to be served.

Rajma Tikki

I have already posted recipe on Rajma Masala and Rajma Sundal. One thing I have learned with Rajma is that that if we buy it in bulk and store it, it becomes too dried up after few months and it gets very difficult to cook the Rajma.

I made that mistake of stocking lots of Rajma at home and it got dried up and it was difficult to make a masala. However, I had so much that I did not want to throw it away.

So I was squeezing my brain on how to use, that's when my hubby suggested that I can make Tikkis with them. So I came up with this recipe and it tasted good. you can save a lot of time, as we only have to half boil the Rajma say for about 5 whistles and make the Tikkis.

I made the tikkis and also did Tikki Masala. I will post the recipe of Rajma Tikki Masala soon.

Ingredients

Rajma - 1 Cup (Soaked for 12 hours and cooked for 5 whistles)
Onion - 1 (Medium, roughly chopped)
Green Chillies - 2 (Roughly Chopped)
Red Chilly Powder - 1 Tablespoon
Garam Masala - 1/2 Teaspoon
Ginger - 1/2 inch
Garlic - 4 Pods

Gram Flour - 1 Tablespoon (Optional)
Asafoetida - 1 Generous Pinch
Salt
Oil

Method

Drain the water from the Rajma. Don't throw this water, you can use it to make Rasam, Sambhar or to knead Atta.  In a blender, add all the ingredients except Gram Flour and Oil and grind it coarsely. If required add the Gram Flour, to help you make the Tikki.

Make Tikkis with the prepared mixture.

Heat a Tawa with some oil and place the made Tikki on it and cook till they are done on both sides.

Besan Chila

Alok has said a complete No no to Idly/Dosa in the breakfast as he is so bored with them. So I thought of making Besan Dosa. When he had it, he said this is called as Chila and is a Gujarati Dish.

It was quick to make and very tasty too. First time, when I made this I added vegetables like Grated Carrot, shredded Cabbage, green peas etc. This post I made simple Besan Chila. Both of them tasted awesome.

I also added ENO to this recipe to make it fluffy, you can make it without ENO also and it just turns out great.

Another thing about this recipe is that you don't need any chutney as an accompaniment. It tastes great as a dish. This is certified by my Mom and Alok who needs Chutney or Dish for any dish in the world LOL.

Ingredients

Besan / Gram Flour - 1 Cup
Onion - 1 (Medium, finely Chopped)
Water - 1/2-3/4 Cup
Green Chillies - 3 )Finely Chopped)
Ginger - 1/2 inch (Finely Chopped)
Grated Vegetables - 1/2 Cup (Optional)
Asafoetida - 1 Generous Pinch
ENO - 1 Teaspoon (Optional)
Salt and oil.

Method:

In a mixing bowl, add all the ingredients except oil and ENO and make a batter of Dosa batter consistency. Let it sit for 10 minutes.Add ENO to the batter just before making the Dosa/Chila.

Meanwhile, heat a Tawa and smear some cooking oil on it. Take the prepared batter and pour small portions of batter in the tawa and cook till both sides are done and crispy.

Pepper Curry - Instant Relief from Cold

It is time for Vegan Thursday, an event initiated by Priya. So got this recipe from my Mom's cookbook. Whenever anyone has Cold or fever mom will prepare this dish. Dont think that it will taste like medicine, it tastes FAB and it is pretty easy to make.

Take this Curry with hot rice and you will feel instant relief from headache,Cold and Sinus.

Ingredients
Gram Dal  - 1 Tablespoon
Thoor Dal - 1 Tablespoon
Fenugreek - 1/2 Teaspoon
Pepper - 2 Tablespoon
Coriander Seeds - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 10 Nos
Urad Dal - 1/2 teaspoon
Mustard Seeds - 1/2 Teaspoon
Tamarind - Gooseberry size soaked in 1 cup of warm water
Asafoetida - a Generous Pinch
Curry Leaves
Oil - 2 Tablespoon (Preferably Gingelly Oil)

Method

In a pan, add a teaspoon of oil and roast the ingredients in the given order: Corinader seeds,Dry Red Chillies,Thoor dal,Gram Dal,Urad Dal,pepper,fenugreek,cumin seed and Asafoetida. Give a gap of 30-45 seconds before adding each ingredient.Allow it to cool.

Meanwhile, prepare Tamarind juice with the Tamarind soaked in water.

Take the roasted ingredients in a blender and grind them. While grinding, instead of water use the tamarind water and grind it into a paste. Add turmeric powder to the paste.

The paste should not be too coarse or not too smooth. It needs to be little grainy and not a fine paste.

Now take a pan, heat 2 tablespoon of oil season with Mustard seeds, curry leaves and asafoetida and add the paste and cook it for some time till the raw flavour is gone. It may take around 5- 8 minutes.

You can store it in refrigerator for 2-3 Days. In case you plan to store it do not use curry leaves.