Search Results for: label/cutlet

Poha Cutlet

My Kid is in KG1 and he goes to school in the Afternoon Session. He takes a light snack for the break-time in School. I normally try to give him a variety, so that he doesnt get bored of eating!!!! I know this is every Mommy’s Tension!!! And Kid’s these days Oh My God!!!! If i keep something which he doesn’t prefer much, he will ask me the moment he gets down from his school bus, first it will be question, then comes the warning, “Why did you Give me Peanut Butter Today?” “I get Vommitting!!!!!” “Dont Keep me Peanut Butter again.OK!!!! All these interrogations and explanations will happen @ the Bus stop itself!!!! I dont remember asking my Mom these questions!!!! When i say this to my Mom, She Laughs and says “En Peran Puthisaali de (My Grand-Son is very intelligent!!!!!), hmmmmmmmmmm!!!! 
Now Lets come to the recipe story. One thing he like is these Cutlets. First thing it is small, easy to pick up and eat!!!! No Mess!!! So, he prefers to have them for his School!!!! Poha Cutlet, saw it on Cookery Show!!!! Tried it yesterday for my Lil Angel’s School Box!!!! It was a Success!!!!!!!! So, definitely your Kid too would Love it!!!!

Ingredients
2 cups Poha/Aval (Loosely Packed)
1 Medium Potato, Peeled, Boiled and Mashed
2 green chillies
2 cloves of Garlic
a handful of Mint Leaves
a handful of Coriander Leaves
a small piece of ginger
Salt to taste
Oil for Frying
Bread Crumbs, if necessary

Method
Clean the Poha (the one i got here, had some dust). Take it a Strainer and Show it under running water  for   2-3 minutes. This way, the poha becomes soft. Alternatively, you can sprinkle some water and Make it soft!!!! Transfer the Poha to a Wide Bowl.

Grind the green chillies, garlic, mint leaves, coriander leaves and ginger to a coarse paste and add it to the Poha, Mix Well. To this add the mashed Potatoes, Salt and Mix well with hands. If you feel the mixture has a bit of Moisture, add some breadcrumbs to it and Mix well. Divide the .Mixture into portions and shape them into patties. Heat a Tava/Griddle, Place 2-3 patties at a time and Shallow Fry the Cutlets. Enjoy with Sauce.
Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema , Ayeesha ,Veena and Soumya.

Aloo Methi Cutlet

Inspired by the spinach Cutlets @ aayi’s Recipes i tried this aloo-methi cutlet for my kids snack box, yipee!!! it worked, he liked very much. So, i m sure, it will definetly work with kids!!!

Ingredients (approx 8 cutlets)
2 Large potatoes

two tight fist Methi leaves
1 tbsp rice powder
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
Salt to taste
Sooji/Rawa for coating the cutlets

Method

Wash, peel and Cook the potatoes until soft. Wash the methi leaves. Mash Aloo and mix with all the other given ingredients to form a dough. Make small balls out of it, press it a bit to make it flat, roll it over sooji and shallow fry on a Tawa on a low flame. Enjoy with Tomato Sauce

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Instant Aloo Cutlet and Khatta Dhokla – Day 4, BM #10

Day 4 of Blogging Marathon, Today i m posting Snack food Options from a ReadyMix. This involved a bit of Cooking other than just mixing up.  First one is a Veggie Cutlet and next one is Khatta Dhokla.

Instant Aloo Cutlet
Ingredients
1 Pack of Vegit Aloo Cutlet 

Method
  • The Pack contains 3 Sachets and one Cutlet Shaper/cookie Cutter.
  • Pack 1 is the Cutlet Mix, Empty it in a bowl and add 3/4th Cup of water and mix well. Let it sit for 10 minutes
  • Pack 2 is the Batter mix, Empty it in a bowl and add 1/4th Cup of water and mix well without any lumps and let it sit for 10 minutes.
  • Pack 3, Bread Crumbs Mix, Empty it in a Flat plate.
  • Make Small Balls out of the Cutlet mix and flatten them in between your palms and Dip them in the batter mix and roll them over the Bread Crumbs. Repeat the same for the entire Cutlet Mix.
  • Heat Oil for in a Deep Pan, When the oil is hot enough, Fry them in batches.
  • Enjoy with Tomato Sauce.

Khatta Dhokla
Ingredients
1 Pack Gits Khatta Dhokla Mix
2 pinches of pepper/Red Chilli powder

Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
a pinch of hing
few sprigs of curry leaves

Method
  • In a bowl, add 60ml or 1/4 Cup of Yogurt/Curd and 240ml/(little less than) 1 Cup of Water. Mix well.
  • Now slowly, add the Dhokla Mix into this Yogurt-Water Mix. Mix well, without any lumps, let it sit for 5 minutes.
  • Grease a pan with oil and Pour the Dhokla Batter into it. Sprinkle a dash of Pepper or Red Chilli Powder on top of it for an extra zing!!!
  • Steam cook @ high for 15-20 minutes.
  • Once it is done, heat a pan with a tsp of oil, splutter mustard seeds and few curry leaves and a pinch of hing. Pour this over the cooked Dhokla. Cut and Serve with Green Chutney.

I liked both the snack. Cutlet was Perfect for a  Chill Evening and Dhokla, we have always tried the normal khaman Dhokla, we loved this Variety too. 

Mixed Vegetable Cutlet and Sandwich

For the third week of Blogging Marathon i m doing combo dishes. There are some dishes, which taste awesome only with certain accompaniments, so for the next 3 days i will posting such awesome recipes. For the first day, i m with a breakfast recipe. Sandwich and Cutlet. I was first confused on how to serve, thanks to Vaishaliji, she helped me with that. 
A simple vegetable cutlet,served along a onion-cucumber sandwich. But my family didn’t prefer it that way, so i served with the cutlet stuffed in the bread along with some cheese. It was a yummmy breakfast and will also be a wonderful snack along with tea.
Ingredients
1 Potato
1 Carrot
1/2 cup peas
1/2 Cup chopped cabbage
3/4 tsp red chili powder
1 tsp coriander powder
1/4 cup bread crumbs +2 tbsp extra for coating
2 tbsp Corn flour
2 tbsp white sesame seeds
Salt to taste

Method
  • Peel Potato, Carrot, and chop them  into cubes. Take it along with other veggies in a Microwave-safe bowl, add a cup of water, and Cook @ high for 12 minutes.
  • Drain the excess water. Do not waste it, add it to some curry or soup. i added it to my rasam.  Let the veggies cool for 5 minutes. Mash them well using a potato masher. 
  • Next add the seasonings, red chili powder, coriander powder, add 1/4 cup bread crumbs, corn flour and salt. Finally add sesame seeds and mix well with your hands. 
  • Take the remaining 2 tbsp bread  crumbs in a flat plate. Make golf-size balls of the vegetable mixture and flatten them slightly to make a patty. Roll the patty in the breadcrumbs and place it on a flat plate.
  • Refrigerate the bread crumbed patties for 20 minutes. After the requiredtime, heat a pan, add 2 tsp oil to the pan and pan fry the patties in batches. Do not crowd the pan, i cooked 5 patties at a time. Cook them on both the sides until crisp. Drain on a paper towel. 
Assembling the sandwiches
10 slices of brown bread (makes 5 sandwiches)
10 cheese slices
5 nos Cutlets
2 onion, cut into roundels
2 cucumber, cut into roundels
2 tbsp tomato chili sauce
Method
  • Take 2 slices of bread. Squirt little sauce on one side of a bread slice, place a cheese slice, top it with a cutlet and 2 slices of onion and cucumber, close it with another cheese slice and a bread slice.
  • Toast the sandwich on a hot gridle with or without butter until crisp on both sides.
  • Slice and serve hot.If packing, make an X on top, to ease picking and eating, pack it in alu-foil. 

Vegetable Noodles Cutlet

Today was so hectic, i thought i might not be able to do the post in time. ufff!!!! Atlast here i am. This again is Kuttu’s Favorite Recipe. His Weekend Breakfast, Noodles combined with veggies and made as a Cutlet. A Delicious Snack with Hot Cup of Coffee/Tea!!!!


Ingredients
75gms Hakka Noodles ( i used half of Ching’s Veg Hakka Noodles)
1 Large Potato
1 Medium Carrot
4-5 Cauliflower Florets
3 tbsp Gram Flour/Besan
1/2 tsp Coriander Powder
Salt to taste
3-4tbsp of Olive oil for shallow frying

To Mince

2 nos Green Chilies
3 cloves of garlic
a small piece of ginger
Method
  • Peel and Boil the potatoes. Peel the carrot and Grate. Blanch Cauliflower florets in Hot water for 8-10 minutes. Drain and Keep Aside.
  • Bring 5 cups of Water to boil, add the Noodles and Cook for 3-4 minutes or until al dente. Drain and add a tsp of oil, toss and keep aside.
  • Take the ingredients given under “To Mince” in a mixer and mince them.
  • In a Large Bowl, Take the noodles, add mashed potato, grated carrot, cauliflower florets Mix well. Add minced ingredients, coriander powder, Besan and Salt and Mix well.
  • Divide the dough into Portions and refrigerate for 10 minutes.
  • Heat a Non-Stick Pan, add a tbsp of oil, Shallow fry the Cutlets in batches. Fry on both sides until brown.
  • Serve Hot with Tomato Ketchup or any Chutney.

Sending this to Kids Delight – Potluck Party, happening @ Srivalli’s. What is with my Cuppa?  happening @ UK Rasoi.


Rajma Cutlet

We had my brother’s family for lunch this friday. Wanted to make something crispy as a starter, without potatoes. I always keep one or two sprouted lentils in my Freezer.  This time i had sprouted rajma and Green gram. Made some Cutlets using sprouted Rajma, tasted damn good. Nobody believed it is without potatoes.

Ingredients
1 cup Sprouted Rajma/Kidney Beans
2-3 green chillies
2 cloves of Garlic
a small piece of Ginger
2 tbsp of Gram flour
2 tbsp of Rice flour
1 tsp Red Chilli powder
1/2 tsp Coriander Powder
Salt to taste
Bread Crumbs to Coat the cutlets

Method

Pressure cook the Rajma until soft with very little water. Let it cool, then grind it to a smooth paste with green chillies, garlic, ginger and salt. In a bowl, mix the ground paste with gram flour, rice flour, Chilli powder and Corinader Powder, mix it well. Make small balls out of it, press to make it flat and roll it on bread crumbs and cook it a tawa on a low flame. Add little oil while cooking. Cook both sides crisp. Serve hot with some green chutney.
Sending this MLLA-29 @ Lisa’s Vegetarian Kitchen, an Event by Susan

Quinoa Vegetable Tikki/Cutlet

Quinoa – Super Food, Nutritional evaluations of quinoa indicate that it is a source of complete protein. And Also, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. 
Though it is super healthy, my kiddo, ran a mile at a look of it!!!! 🙂 Seriously, God could have given it a bit more Kid-friendly look!!!! With no other option, i had to steal this wholesome goodness into something for my kiddo. So, This is the Story behind this Quinoa Vegetable Cutlet. 
A Healthy Combination Quinoa and Wholesome Veggies, these Cutlets/Tikki’s are a Perfect Evening Snack and a sure Superhit with your kiddos  and the Diet-Conscious Biggies. 

Ingredients
1 Cup Quinoa
1/2 tsp Ginger-Garlic Paste
1/2 tsp Red Chili Powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala Powder
2 tbsp Besan/Gram Flour
1 tbsp Corn Flour
Salt to taste
Olive Oil for shallow Frying

Vegetables
1 Large Potato, peeled and chopped
1 Carrot, peeled and chopped
1 Capsicum, chopped
1/4 Cup Green peas, i used frozen
1/4 Cup Corn, i used Frozen


Method
  • In a Microwave Safe Bowl, take quinoa with water, immersing the quinoa. Rinse the Quinoa Once, then fill it up with water again and Cook @ Microwave High for 10 minutes or unitl quinoa is cooked. The Water will be fully absorbed by the quinoa and will look like shiny pearls with the germ coming outside the seed.
  • In another Microwave Safe Bowl, Take all the chopped vegetables and water immersing then veggies. Cook @ Microwave high for 10-12 minutes or until the veggies or cooked.
  • Drain the quinoa and veggies and take them together in a wide bowl.  Add Ginger-garlic paste, Red Chili Powder, Coriander Powder, Garam Masala Powder, Besan/Gram Flour, Corn Flour Salt to taste  and salt. Mix them well. No need to add water. 
  • The Mixture will come together as a sticky dough.Divide the dough into 15-18 Balls (approximate). Flatten the balls and make them as tikki/patty and refrigerate the patties for 10 minutes.
  • Heat a Non-Stick, Add 1-2 tbsp of olive oil, when it is hot, slide 3-4 patties in the pan and shallow fry them on both sides until golden brown. Keep the flame simmer while frying. 
  • Serve Hot with some Tomato Ketchup. 
  • I had some leftover Cutlets for the next day,which turned into Sandwiches with some Eggless Mayonnaise, Crunchy Lettuce and Cheese Slices!!!! Needless to say, they vanished!!!!
Sending this to Kids Delight – Warm Food to Beat the Rain, happening @ Pumpkin Farm, Event by Srivalli, Let’s Cook – Starters/Appetizers, Event by Radhika, Desi-Videsi Food Fest, Happening @ Sizzling Tastebuds.

Sweet Potato Tikki /Sweet Potato Cakes/Cutlet, A Vegan Snack

The past week was so busy with navrathri festivities. It is one festival for which i wait for the whole year. The 9 days pooja, food, friends coming home and the golu hopping fun is so much fun and also a bit tiring. I wasn’t sure whether i would be able to do this week’s post. But somehow took some time to cook and click for the theme and here i m with the post.
This week’s theme is Mini dishes for Kids delight, hosted by pavani of Cook’s hideout. The first dish that came to my mind was a cutlet/tikki. My kids love simple tikki’s, they enjoy it hot straight from the stove with some tomato sauce. When i looked around in my kitchen what to make tikki with, i had some boiled sweet potateos in the fridge, so immediately thought of making a tikki with them. I already have a Sweet potato tikki in the blog which i used as a stuffing for burger. This one is a simple version just mash add seasning, shape and shallow fry, and Tadaaaa you have a delicious evening snack to munch on. I made around 10 tikki;s with the below measurement and all of them were gone the moment i finished clicking. These are enjoyed well my both kids and adults,  there will defintiely be a fight over who would get the last tikki!! Do try and let me know how you liked it.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by Pavani themed on Mini Dishes.
Ingredients
1 medium sized sweet potato (about 250-300 grams)
1/2 tsp red chili powder
1/2 tsp coriander powder
or 1 tsp red chili – coriander powder (i have equal amounts of red chilies and coriander ground together)
1/4 tsp pav bhaji masala
handful of fresh coriander leaves, finely chopped
1/2 tsp – 3/4 tsp salt
1-2 tbsp rice flour
2-3 tbsp of oil for shallow frying

Method
  • Peel the sweet potato, cut it into cubes and cook until soft. I usually microwave cook it, take the chopped cubes in a microwave safe bowl, add water just to the level of the potatoes. Cook using the potato timer or for 8-10 minutes at power high.  Once done, drain the excess water. Let it sit in the colander until it drains completely.
  • Take the cooked potatoes in a wide bowl, mash it well with a potato masher. To this mash now add red chili powder, coriander powder, pav bhaji masala and salt. 
  • Add fresh coriander leaves and rice flour to this and combine together to form a soft dough. Divide the dough into lime sized balls. I got around 10 portions. Flatten each ball inbetween your palm and shape it into a disc. Repeat the same with all the dough balls. Let this sit in the refrigerator for 10 minutes.
  • Heat a flat tava, add 2-3 tbsp of oil, once it is hot, place the tikkis on the tava, keep the flame medium. Flip the tikki after 10 minutes, so the shape doesn’t get disturbed, if you touch the tikki, immediately after placing on the hot tava, there is a chance the tikki might stick to the bottom and lose shape.
  • Be patient, let the bottom get nicely cooked and golden brown, then slowly flip to the other side. Try to spoon the oil left in the tava over the tikki. 
  • Once the bottom layer gets nicely done, flip again and cook both sides for another minute each and remove the tikki on to a kitchen towel to remove the excess oil. Serve the tikki’s warm with some tomato sauce.

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself