VEGETABLE CUTLET RECIPE|CRUNCHY AND CRISPY MIXED VEG CUTLET

Cutlet reminds me of my childhood thane ,mumbai days when I used to visit thane in every summer vacation. My aunty used to make these veg cutlets with chichechi chutney .I also still relish the taste of veg cutlets sold in a stall on gokhale road naupada  just opp the gaodevi mandir thane.I do not know whether the stall is still there in thane .

Vegetable cutlets are great blend of vegetables and spices. Cutlet is a healthy and tasty snack. This is a quick snack which will take not more than 15-20 minutes to prepare. You can add vegetables like peas, beans etc.When coloured vegetables like carrot and beetroot are added, they give a nice colour and a sweet taste which will attract the kids to eat this healthy snack.
These are great as an appetizer, afternoon/evening  snack with tea, or as a side dish with dinner.

Ingredients
2 big potatoes, boiled,
1/4 cup green peas, fresh/frozen (matar)
1/4 cup finely chopped green french beans (farasbi)
1/4 cup finely chopped carrots (gajar)
1/4 cup chopped cabbage (kobi)
1 tsp garam masala powder
1 tsp cumin coriander powder
1/2 cup chopped coriander(kothmir)
3  chopped green chilies,
1 inch ginger,
2 tsp lemon juice or dry mango powder,
2 tbsp cornflour/all purpose flour (maida)
salt and sugar to taste
Oil / ghee for frying

Coating
Bread crumbs/fine semolina (rava) for coating,

Method :

1.Mash potatoes. Steam all  chopped vegetables(except cabbage)  in a pressure cooker until tender.
2.Grind chilies and ginger into a fine paste.

3.Drain water from the steamed vegetables. (Use it as a vegetable stock in any curries or rice.) Combine potatoes, chopped vegetables. Add  salt, cornflour/all purpose flour (maida), garam masala powder, chili-ginger paste, cumin coriander , coriander leaves, lemon juice and sugar.Mix well with hands.
 

4.Meanwhile, heat enough oil in a deep frying pan.

5.  Apply some oil to your palms to keep the mixture from sticking to your palms.Divide the mixture into balls of desired size, flatten them on your palm and mould them in any desired shape (such as, round, oval ,traingle or heart shape)

6.Make a paste of cornflour/all purpose flour (maida) with some water. Dip each cutlet into the paste letting excess drip off and then dredge it in bread crumbs or fine semolina. (Alternately use beaten eggs instead of flour paste for coating)

7. Deep fry all the cutlets until golden from both the sides. Take care not to burn the cutlets keep gas flame to medium.Alternately you can even shallow fry the cutlets in ghee /oil   in order to cut down on calories.

8. Serve with tomato ketchup , green chutney and/or tamarind( imli ) chutney.

Tips and Variations:

1) You can add corn niblets,grated beetroot, chopped cauliflower in this cutlet.
2) Crushed paneer or tofu can be used to give different taste.
3) Add crushed garlic to enhance flavor.
4) If you wish, you can replace chilies with red chili powder.
5) Do not overcrowd the pan while frying or the temperature of oil decreases and the cutlets become soggy.
6) You may use microwave for steaming since it makes steaming faster and helps retain the color and tenderness of vegetables.
7) You can even add finely grind bread slices instead of maida /cornflour for binding while preparing cutlet mixture.

KABULI CHANA PULAV |CHOLE PULAO | CHICKPEAS PULAV

Kabuli Chana Pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!
 

The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

Yo can use fresh chickpeas or even use leftover chickpeas for this pulao.

Ingredients:

1.5 cup cups boiled chickpeas
2 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions  sliced
1 tomato
1 or 2 green chilies
1 tsp kasoori methi

few strands of saffron
2 tbsp warm milk 
1 tsp red chilli powder 
 ½ cup chopped coriander and mint leaves
salt
water  4 cups

Garam Masala to be ground in mixer

½ tsp  caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
2/3 small green cardamom  (elaichi)
1/2 strands of mace  (javitri)
2 tsp badishep (fennel seeds)
2 cloves
1 inch cinnamon

 

Tempering
 

2 tbsp ghee
1/2 tsp black jeera (shahijeera)
1 bay leaf
2 cloves
1 black cardamom
1/2 inch cinnamon

Method:

1. Wash basmati rice till water is clear  & keep it soaked in water for atleast 30 minutes .Drain & keep aside.

2.Soak the chickpeas overnight in water and pressure cook them for 4-5 whistles till done. Add some salt while pressure cooking the chickpeas.

3.Chop  onions, tomatoes, chillies, coriander and mint leaves and keep aside.

4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.

5.In a kadhai heat the ghee and splutter the caraway seeds. Next add  whole garam masala –  bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.

Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears.  Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4

6.Saute for a minute  and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled chickpeas, coriander and mint leaves,kasoori methi with 1.5 cups of water .

7.Season with salt and allow the rice  to cook on medium flame. Once water gets absorbed cover with lid & cook till done.

8.Serve hot with raita, pickle, papad or any veg salad.  I had served with pickle papad,spinach pakoda & masala chas

ONION SALAD | KANDYACHI KOSHIMBIR | PYAZ SALAD KACHUMBER| red onion salad

Onion salad :

 A PERFECT ACCOMPANIMENT WITH NON VEG DISHES LIKE
 MALVANI CHICKEN,CHICKEN CURRY,PALAK CHICKEN, KOLHAPURI CHICKEN, SKP CHICKEN CURRY ,KOMBADI VADE  ,HYDERABADI CHICKEN BIRYANI

It can be eaten as a salad with various types of kabab. Very simple & quick 5 minute recipe without gas .

Ingredients :

2 onions (sliced finely)
1-2  chillies (chopped finely- adjust the number of chillies depending on your spice level)
2 tsp finely chopped corinader leaves (kothimbir)
1 tsp chat masala
2 tsp lime juice
1 tsp red chilli powder
Salt to taste

Method:

1.Slice onions finely add salt & all above ingredients & refrigerate
2. At the time of serving mix all ingredients with spoon or hand & serve chill.

Tip
Mix the ingredients only at the time of  serving otherwise it will becoime watery ,ie you can add the ingredients & cool it in fridge but the mixing of spices with onion needs to be doen only at the time of serving

INSTANT TIKHAT APPE |NO FERMENTATION RAVA (SOOJI)ONION APPE

 I had seen this recipe on a gujrati cookery  show but that recipe was for sweet corn appe.Since I didnt had corn in my stock I thought of replacing corn with traditional onion & making maharashtrian tikhat (spicy) appe  giving it a twist of instant  tikhat appe  without fermentation.
Normally tikhat appe are prepared from urad dal & rice ground with few other ingredients & then fermented overnight.To this fermented batter we add onion,coriander leaves,green chillies,curry leaves etc. Its a quick 15 minute recipe.Below is step by step recipe

Appe is also known as Paddu(Kannada), appe(Konkani/ marathi), ponganalu (Telugu), paniyaram(Tamil), unniyappam(Malayalam).

To make this we require a special tava (Appe Tava), Usually we get two kinds of tavas, one of black colour(of cast iron) and other  non stick  tava.
I have used non stick tava so that appe dont stick to the tava(GRIDDLE).

Ingredients :
1/2 cup fine Sooji (rava) + ½ cup idli rava  (I have tried this appe by using normal fine   sooji & they turned out well & crispy)
1 small onion
3 tbsps yoghurt (dahi/curd)
3-5 green chillies
1 tbsp jeera (cumin) ( optional)
¼ tsp baking soda ( I used eno salt)
1/4 cup Coriander leaves
Salt, oil
8-10 Curry leaves

Method:
1.Chop the onions and coriander,curry leaves finely.

2.Mix all the above ingredients except baking soda into a thick paste. Add little water to thin it out a little.(dont add too much water just 1-2 tsp)

3 Add 1 tsp oil into each groove & heat the Appe/ Appam pan/albeskiver pan (chk below picture)

4. Drop a bit of batter to check and if you hear the sizzling sound, the pan is ready to cook appe.
5.Now add baking soda mix well & immediately Add the prepared sooji batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.

6.Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.
7 Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.
8.If some of the appe can be easily displaced from the grove flip  it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.
9•When turned on the other side, add 1 tsp oil again and reduce the heat even further and there is no need to cover with lid. this will cook faster.
10. Serve with tomato chutney/ idli chutney/ coconut coriander chutney

PISTA KULFI - MILKMADE PISTA KULFI MIX - KESAR PISTA - INDIAN PISTACHIO ICECREAM

An ideal cool refreshing treat for family.Last weekend I had deen to ratnadeep supermarket when I came across this nestle milkmaid  pista kulfi mix,the pack was so tempting that I couldnt resist myself from buying one. 

The end result was delicious and rich  flavoured,creamy texture kulfis ,an ideal recipe to beat the summer heat  in hyderabad.

Nothing beats the child like excitement of removing homemade kulfi from moulds as your kids look on eagerly.

INGREDIENTS :

 500ml milk / 3 cups milk ( boiled & cooled to room temperature) { I had used heritage milk}
1 packet of  nestle milkmaid  pista kulfi mix

Method:

1  Pour milk in a pan & add the complete pack of kulfi mix.Stir well with a stirrer to remove any lumps.

2. Bring the mixture to a boil while stirring continuously on a low heat.( IMPORTANT NOTE: PLS REMEBER TO STIR CONTINUOUSLY OR ELSE THE MIXTURE CAN GET BURNT AT BOTTOM OF PAN)

3. Cool the mixture ,pour into kulfi moulds & freeze it refrigerator for minimum 7  hours or till set.

4.If you dont have kulfi moulds, use  small tupperware containers, paper cups or dessert cups.

5.If you want to use ice-cream sticks, freeze it for an hour or so. Then insert the sticks and freeze it again.

6. Enjoy rich creamy heavenly  pista  kulfi.

DRYFRUIT LASSI - KESAR PISTA BADAM LASSI

DRY FRUIT LASSI :
Summers are just here, and what better way to cool you off than a glass of chilled Lassi. The easiest homemade drink which is not only delicious but is very healthy as well
This lassi combines the goodness of dry fruit and curds making at ideal breakfast drink.It is kind of dessert drink combination. You can make variety of lassi. Lassi is a traditional Indian drink  This dry fruits lassi recipe, which I am sharing with you tastes divine  and  can be prepared in no time…!
Dry fruits are powerhouses of vital nutrients and are very beneficial for health…!
This delicacy is a easy and tasty means to get the substantial amounts of essential nutrients.

Ingredients:
Almonds: 5-6
Cashew nuts: 4-5
Pista : 4-5
Saffron strands :8 -10
Plain yogurt: 2 cups
Milk: 1/2 cup
Sugar: 3-4 table spoon or as per taste
Cardamon powder: 1 tea spoon
3-4 ice cubes

Method:
1..Heat a non-stick pan on a slow flame, add the saffron strands and dry roast for about 10 seconds.
2.Add 2 tbsp of milk mix gently and keep aside for about 15 minutes.
3.Combine all the ingredients including safron soaked in milk( except the ice-cubes) and blend in a mixer for 3-4 minutes.Blend until nuts are crushed into small pieces and sugar is melted in the yogurt.
4. If the lassie is very thick, add some cold milk.
5.Refrigerate the lassi  and serve it in a chilled form.
6.Garnish with grated almond and saffron strands & ice cubes.

Kairi che panhe recipe |AAM KA PANHA - SUMMER DRINK

'Kairi Panhe' or 'Kairi che panhe' is a maharashtrian name for this raw mango drink. Kairi means 'raw mango' in marathi language. 'Aam(mango) Panna' is a Hindi name for this drink.

The hot summer makes you long for a cool satisfying drink. Instead of drinking some artificially flavored and sugar filled drink, try this raw mango drink - Kairi panha that will not only quench your thirst but also make you feel cool in the hot summer. It is a great refreshing drink.

I am presenting my favorite Marathi beverage: panha, a drink made with raw mangoes. As the seasons inch towards the heat of summer, around early April, the mango starts making its appearance in the  vegetable market. If one is lucky, there will be a tree in your backyard so you never have to buy these.

 Raw mangoes are prized for many seasonal delights, both sweet and savory. Panha is made by cooking chopped raw mangoes with some jaggery (sugar can also be used). The cooked pulp is mashed, seasoned with some salt and cardamom powder and mixed with ice-cold water to make a delicious and refreshing drink.

 Traditionally, panha is served at many afternoon events during the summer months, the heat during that time makes the thought of hot tea pretty much unbearable! On these occasions, panha is paired with a savory snack called vatali dal, made by grinding together soaked chana dal and grated raw mangoes with some chillies and salt. This dal-panha combo is just a fantastic treat and somehow makes even the harsh summer months worth looking forward to!





 


Ingredients:

Raw mango Pulp - 1 cup.

Jaggery or sugar - 3/4 to 1 Cup - Quantity will depend on the sourness of the mangoes and your sweet tooth.

Saffron strands - 1/4 tsp

Cardamom powder - 1/2 tsp

Salt - a pinch

METHOD:

1. Wash the mangoes. Boil water in a pot.
2. Put mangoes in that and boil till mangoes are soft. It will take about 10-15 minutes.You can pressure cook the mangoes. for 2 whistles
3. Let the mangoes cool. Remove the skin and the inner seed and keep the pulp.
4. Blend the pulp well with the jaggery in the blender or you can mash it well with your hand.
5. Add cardamom powder and saffron. The thick pulp is ready.
6. You can prepare the thick pulp and keep it in the fridge.
7. When you want to serve, add about ¼ glass pulp into a glass, top with cold water. Stir to mix well or you can use a hand blender or a mixer.
8. Add ice cubes and serve.

 Tips:  

• Jaggery tastes better, gives good color and is more nutritious than sugar. I usually prefer to use jaggery.
• You can add Rock salt / pepper powder or nutmeg powder for extra flavor and taste. This is not added in the original kairi panha recipe. But you can sure make your variations.
• I have seen people add green food color to aam panna but I really like the original color you get with raw mango and jaggery, so I never felt the need to use artificial color. You may try to use it if you wish. 

Raw mango pulp preparation method :

There are 4 ways given below to cook raw mangoes to get pulp. Use the one you find convenient.

1. You can pressure cook mangoes. It will take the same time as rice. Cool the mangoes. Remove the skin and the seed. Use the pulp.
2. Put mangoes in a pot. Fill with water and bring to boil. Let boil for 10-15 minutes. Discard the water. Cool the mangoes and peel carefully. Remove seed. Use the pulp.
3. Peel mango using a peeler or a knife.Boil in water till just done as above. It will take about 10-15 minutes depending on the size of the mango. Cool and squeeze the seed out of the mango. Blend the pieces along with water to pulp.
4. Peel and cut mangoes in pieces and boil the pieces. Cool and blend in blender. You can use the water in which the mangoes were boiled.

Enjoy !!!!!!!!! 

AMBAT VARAN | MARATHI STYLE TOOR DAL

Maharashtra’s  cuisine is rich in flavor and known for its distinguished presentation. Lentil and rice or “daal chawal” as it called in India, is a staple food all across India.
A traditional varan is called “goda varan” or “sweet varan” is a simple comfort food eaten on daily basis in all Maharashtra homes.

There can be many variations to this basic lentil like moong dal varan, fenugreek seed varan, cumin flavored varan, etc. Traditionally varan is served on a mound of hot steaming rice (Ambemohar or Basmati variety) with a spoon full of ghee (clarified butter) along with lemon and salt on the left side of the thali (plate).
During important functions and weddings it is an important starter for the main course and the rice is pressed into a flower shaped mould and inverted on the plate before varan and ghee is poured on top of it.
Today I am presenting you the Ambat varan ( sweet & sour tur dal) from my mother’s kitchen. “Ambat” means sour. This sweet and sour lentil recipe is a specialty of my mother

Ingredients:
1-cup Pigeon peas lentil(tuvar/toor /arhar dal)
1 tsp. Turmeric powder
1/3 tsp. Asafoetida (hing)
 1 onion chopped into large cubes
2 green chillies sliced length wise
1/4 cup tamarind pulp (thin)
3-4 tbsp sugar or Jaggary
1/2 cup fresh Cilantro(kothimbir/dhania) leaves chopped
4-5 curry leaves (kadippata)
 2 tsp fresh coconut

For Tempering:
2 Tbsp Oil
Four cloves of fresh Garlic
1/4 tsp. Asafoetida
1 tsp Mustard seeds
1 tsp. Cumin Seeds
1 tsp. Red Chili powder
1 green chili – seeds removed and cut lengthwise into two parts
5-6 Curry leaves

Method:

1.Wash toor dal & keep it soaked in water for minimum 1 hour .This reduces cooking time.
2.Add 1 cup of water, asafoetida and the turmeric powder,to nicely washed tuvar dal. Pressure cook until soft .

3.Transfer the cooked lentil into a pot. Add 2 cups of water,split green chilli,onion . Blend the cooked lentil until it mixes thoroughly.

4.Add the  tamarind and Jaggary and fresh coconut and bring it to a rapid boil. Add salt and let it cook for 8-10 minutes. Bring down the heat to medium and keep it boiling.

5.In another small pan, heat the oil until hot.Add the garlic cloves and cook until golden brown. Now add the asafoetida, mustard seeds, and cumin seeds.

6.Once the seeds start sputtering, add the red chili powder, turmeric powder, curry leaves and green chili.
7.Cook for a few seconds and then temper the boiling lentil with this mixture. Bring it to another rapid boil.
8.Garnish with more chopped cilantro leaves. Serve with plain rice with a spoonful of ghee (clarified butter) and a squeeze of lime.

Tip :
The sourness and sweetness needs to be adjusted, as the tamarind you use will vary in its tanginess.

ALOO PARATHA RECIPE|PUNJABI STUFFED ALU KE PARATHE

POTATO is my favourite vegetable since childhood & I CAN EAT ANY DISH PREPARED WITH ALOO IN IT. But naturally aloo paratha tops in my list of favorite parathas.
Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings & served with mango pickle,yoghurt,green chutney. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch or tiffin box.

Ingredients:
Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed)
Pinch of salt

Potato Filling
2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp  cumin seeds (Jeera)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other
1/4 cup whole-wheat flour for rolling
Oil /ghee / butter to cook

Method :
Dough1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1.Boil 2 medium potatoes until they are tender.Peel the skin off and mash the potatoes.

2.Mix green chilies, cilantro,chopped onion, cumin seeds & all spices mentioned  above for filling   salt with the mashed potatoes to make filling .Keep aside.

Making paratha:

1.Divide the dough and potato mixture into  equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

2.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls.

3.Let them settle for 3 to 4 minutes before rolling them.

4.Heat the skillet on medium high.  sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

5.To make it easier to roll the balls, first roll them in dry whole-wheat flour.

6.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

7.Place the paratha over the skillet. After a few seconds you will see the
paratha change color and puff in different places.

8.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

9.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

10.Cool the parathas on a wire rack so they don’t get soggy.

11.Parathas can be served with  masala dahi mint chutney, plain yogurt, any gravy subji, or spicy pickle.

Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves/ kasuri methi.