Stuffed Cutlets

Hii all!!

Today, I am here with my hubby's favorite recipe, stuffed cutlets. I have a lot of bread crumbs at home and have to finish it completely before I leave this place. So, I keep experimenting a lot of cutlets and tikkis for evening snacks. One such snack is what we are going to see today.
We first make the dough using potato and bread crumbs by adding few spice powders and then make the beetroot stuffing. Then the potato dough is stuffed with beetroot filling and shallow fried in less oil. If you wish to deep fry, you can do that.
Here's is the detailed recipe

For Potato Dough

• Boiled and mashed potatoes - 3 nos
• Bread crumbs - 1/2 cup
• Salt - to taste
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp

For the stuffing

• Carrot - 2, grated
• Beetroot - 1 grated
• Onion - 1, chopped finely
• Turmeric powder - a pinch
• Ginger-garlic paste - 1 tblspn
• Green chillies- 2, finely chopped
• Coriander powder - 2 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Caswes - 1 tblspn, chopped
• Almonds - 1 tblspn, chopped
• Raisins - 1 tblspn, chopped
• Sugar - 2 tsp
• Coriander leaves - 1 tblspn, chopped finely
• Oil - 2 tsp

Other ingredients

• Cornflour mixed in water - 1/2 cup
• Bread crumbs - 1/2 cup
• Oil - to shallow fry

Method

For Potato Dough

• Combine boiled and mashed potato along with some salt, cumin powder, coriander powder and chilli powder and bread crumbs.
• Mix everything well and make a dough which will be more or less like chapathy dough. Keep it aside

For the Stuffing

• Heat oil in a pan and crackle cumin seeds.
• Add onions, ginger garlic paste, cashews, almonds, raisins and green chillies and saute until onions are translucent.
• Now add the grated carrot and beetroot. Keep stirring until it is cooked. Sprinkle some water and keep it closed if it is burning.
• Now add salt, sugar, turmeric powder, garam masala, coriander powder and cumin powder. Keep stirring for a minute and then turn off the heat. Add some coriander leaves and mix again. Your sutuffing is now ready.

How to Proceed?

• Make a thin slurry of cornflour by mixing some water. Keep your bread crumbs ready in a plate.
• Grease your palm and take a lemon sized portion from the potato dough and slightly flatten it.

• Place some stuffing 

• Seal from all the sides and flaten it to form like a cutlet. 

• Dip the patties in the corn flour slurry and them roll them in the bread crumbs. Keep it aside.

• Repeat the same for all. You can even Refrigerate it if you are going to use it the next day.
• Heat few teaspoons of oil in a non-stick or ceramic pan and shallow fry these patties. Make sure you get even cooking. 

• Cook till it is golden brown and crispy from both the sides

• Drain any excess oil in kitchen towel or paper tissue and have it hot with ketch up

Shahi vegetable pulao with nawabi curry

 


Very happy to share with you all this awesomely delicious pulao with you all. Basically, myself and my hubby are a big fans of pulao. So, for me experimenting on this has become a regular and interesting task. The result of one such experiment is this dish, which has become our all time favorite lunch item.

Adding caramelized onions gives an extra taste to this pulao and I recommend you not to skip this step. If you do not have an oven, take a deep bottomed pan or vessel filled with water(1/4th of the vessel should be filled with water), immerse the vessel containing layered pulao in to this pan/vessel containing water. Cook it for 15 to 20 minutes in a slow heat.

Try and let me know your feedback.

Ingredients

For the Nawabi curry

To Grind

• Onions - 2 nos, roughly chopped
• Almonds- 1 tblspn
• Cashews- 1 tblspn
• Coriander seeds - 2 tsp
• Cumin seeds - 1 tsp
• Poppy seeds - 2 tsp
• Fennel seeds - 1 tsp
• Grated coconut - 1/2 cup
• Ginger - 1/2 inch pc
• Green chillies - 2
• Kashmiri red chillies - 4 or 5
• Cloves - 2
• Cardamoms- 2

For the curry

• Ghee / oil - 1 tsp
• Salt - to taste
• Tomato puree- 2 tblpsns
• Kitchen king masala / garam masala - 1 tsp
• Cream - 2 tblspns
• Sugar- 2 tsp

For Shahi Pulao

• Long grained basmati rice - 1 cup
• Ghee - 2 tsp
• Cinnamon - 1 inch stick
• Cardamaom - 2 nos
• Cloves - 3 nos
• Star anise - 1/2
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Onion - 1 big, sliced
• Ginger - garlic paste- 1 tblspn
• Green chillies - 2, chopped finely
• Mixed vegetables (carrot, beans, capsicum, cabbage, boiled green peas) - 1 cup, cut in to medium dices
• Salt - to taste
• Water - 1 cup
• Coriander leaves - 1/2 cup, finely chopped
• Mint leaves - 1/4 cup, finely chopped
• Cashews - 1 tblspn, chopped
• Almonds - 1 tblspn, chopped
• Raisins - 1 tblspn
• Sugar - 2 tsp
• Cherries - 3 - 4 , chopped (Optional)
• Pineapple - 1/4 cup, finely chopped(optional)

Caramelized onions

• Onions - 2 big, very thinly sliced
• Oil - 2 tsp
• Salt - 1 tsp
• Sugar - 2 tsp

Other ingredients

• Milk - 1 tblspn
• Coriander leaves - to garnish

Method

For Nawabi curry

To Grind

• Make a smooth paste of items in the "To grind" list in the ingredients section, adding little water

For the Curry

• Heat oil / ghee in a non-stick pan. Add the prepared paste and salt. Saute for 5 minutes until the raw smell is gone from it.
• Now add the tomato puree and cook for another 5 minutes.
• Add kitchen king masala, sugar and give a good mix.
• Pour the cream and allow it to cook for  2 minutes. Turn off the heat.
• Nawabi curry is now ready. The curry should be in semi thick consistency. So, adjust water accordingly.

For Shahi pulao

• Wash the rice well and soak in water for about 20 minutes.
• Heat ghee in a pressure cooker and add cinnamon, cardamom, cloves, star anise, fennel seeds and cumin seeds. 
• When the spices starts releasing its aroma, add the sliced onions, ginger - garlic paste, green chillies and salt. Cook till onions are translucent.
• Add all the veggies and saute for a minute. Add coriander leaves and mint leaves.
• Drain the water from the rice completely and add in to it. Give a proper mix
• Pour 1 cup of water. Check for salt and adjust accordingly.
• Pressure cook for 1 whistle and then turn off the heat.
• Allow the pressure to release by itself and then open the pressure cooker lid. Fluff it with a fork gently to get each grain of the rice separately, which is an important factor in shahi pulao
• Allow it to cool a bit.
• In a non stick pan, heat ghee and fry cashews and almonds. Fry till it starts getting brown. Then add the raisins. Let it puff up a bit. Keep the flame in medium - low and add sugar. Allow it to melt.
• Add the prepared pulao to it and mix well. Make sure not to break the rice while mixing.
• Turn off the heat. Now add cherries and pineapple. Mix well.
• Shahi pulao is now ready. Keep aside

Caramelized Onions

• Heat oil in a non stick pan and add onions, salt and sugar. 
• Keep stirring occasionally for 10 - 15 minutes until it is fried really well.
• Turn off the heat and keep aside

How to Proceed?

• Take a microwave safe bowl and grease it with oil or non-stick spray.
• Start layering. Put 1/2 portion of shahi pulao. Level it with the back of your spoon.
• Now add the prepared Nawabi curry and level it with the back of the spoon
• Again put the remaining shahi pulao and level it.
• Pour milk over the top. Close a microwave safe plate bake in a pre-heated oven of 180 deg C for about 15 minutes.
• If you are using microwave, microwave it for about 6 - 10 minutes.
• Just before serving, invert it upside down. Garnish with few caramelized onions and coriander leaves.

• Serve hot with any of your favorite raitha.

Mumbai Masala Toast

 

 

Mumbai street food has wide range of varieties like vada pav, dosa, pani puri, and the list goes on just like that.. One among them is Masala Toast sandwich.
Myself and my hubby used to have this from the street shops, which are freshly prepared in front of our eyes. I captured the method in my mind and since we moved out of India, I used to prepare all by myself. 
My hubby and myself are very fond of these street foods, so they are prepared very often at our home.

This sandwich is not only very tasty, but it is very simple to prepare. The combination of coriander mint chutney, potato masala and all crunchy thinly sliced veggies make an excellent combination. 

As I do not have a griller or a sandwich maker at home, I just toasted my bread in tawa. Even then, there was never a compromise in taste. If you have a griller or sandwich maker, then go ahead and use it.

Try and let me know how it came out for you.



Servings - 3

Ingredients

For Potato Masala

• Potato - 2, boiled, peeled and mashed
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds- 1 tsp
• Onions - 1, chopped very finely
• Green chilles - 2 or 3(or according to spice level) finely chopped
• Ginger paste - 1 tsp
• Turmeric powder - a pinch
• Coriander powder - 1 tsp
• Garam masala powder / Pav bhaji masala/ Sandwich masala - 1 tsp
• Coriander leaves - 1 tblspn, finely chopped

Vegetables

• Onion - 1, thinly sliced rounds
• Capsicum - Thinly sliced
• Tomato - 1, thinly sliced rounds

Other Ingredients

• Bread Slices - 6 (Sandwich bread preferred, wheat or white bread)
• Butter - for spreading and toasting
• Cream cheese- for spreading (Optional)
• Coriander mint chutney - for spreading
• Salt to taste
• Pav bhaji masala
• Chaat Masala
• Sev 1 cup
• Coriander leaves to garnish

Method

For Potato Masala

• Heat oil in a pan and crackle mustard and cumin seeds. 
• Add green chillies and ginger paste and saute for few seconds. Now add the finely chopped onions.
• Cook until the onions are translucent. Add salt to speed up the process.
• Add coriander powder, garam masala/pav bhaji masala/sandwich masala. Sprinkle some water to avoid the masalas from getting burnt and to get a semi soft consistency to the masala.
• Add the boiled and mashed potatoes. Mix well until everything is combined. Sprinkle coriiander leaves.
• Turn off the heat and allow it to cool down completely.

How to proceed?

• Take a bread slice and apply butter and cream cheese. Spread both evenly on the bread. You can either use cream cheese or butter. I used the combination of both.

• Now spread a teaspoon of coriander mint chutney all over the bread.

• Apply a thick layer of potato masala evenly using butter knife.

 

• Place the thinly sliced veggies over the masala

• Sprinkle some chaat masala, salt and pav bhaji masala

• Take another slice of bread and spread cream cheese and butter (or either of these), facing downwards to cover the other bread.

 
 

• Apply butter on both the sides of the bread and grill or toast it. If you are toasting it, make sure to keep the heat in medium to low, inorder to get a nice color and crispiness. Make sure not to burn them.
• Once done, take out of the pan. Apply some coriander mint chutney over the sandwich and sprinkle a generous amount of sev and little chaat masala. Garnish the entire plate with coriander leaves and serve immediately with tomato sauce and coriander mint chutney

 
Notes

You can add boiled/frozen green peas to the masala if you wish to. Add after sauteing the onions

Simple Chocolate cake

Love Chocolates???? Then here you go!! A simple chocolate cake recipe.. This is very easy to prepare with a very few ingredients. Unlike every cake, this cake also requires exact measurements of items to get a moist and soft end results.
I just prepared this cake for my hubby, on demand and very happy that he liked it very much. Whipped cream, strawberry, sliced almonds and chocolate slices toppings enhances the taste even more for this cake. Trust me. This simple recipe will definitely impress your loved ones.. Do give a try and give me your feedback
 

Ingredients

• All purpose flour - 1+3/4 cup (245gms)
• Cocoa Powder - 3/4 cup (75gms, unsweetened)
• White sugar - 2 cups (400 gms)
• Baking soda - 1+1/2 tsp
• Baking powder - 1+1/2 tsp
• Salt - 1/2 tsp
• Coffee mixed in warm water - 1 cup (240ml)
• Milk - 1 cup (240ml)
• Oil - (vegetable, sunflower, canola, corn) - 1/2 cup (120ml)
• Vanilla extract - 2 tsp

 

Method

• Preheat your oven to 180 deg C or 350 deg F. Butter / Spray your 2 cake pans, which is of 9 inch (23 cms). Line the bottom of your pan with butter paper
• In a big bowl, whisk all the dry ingredients; flour, cocoa powder, baking powder, baking soda and salt. You need not use an electric stand mixer for this. Just a whisk is enough for the entire process.
• In an other large bowl whish all the wet ingredients; Milk, oil, coffee, eggs and vanilla extract.
• Pour the wet ingredients to dry ingredients and mix/ fold in well until everything is combined. Make sure there are no lumps.
• Divide the cake batter into two cake pans, equally and bake it in the preheated oven for about 30 - 35 minutes, until the tooth pick inserted comes out clean.

Notes

• If you do not like the coffee flavor in the cake, replace them with equal quantity of warm water.
• Generally it takes 30 - 35 minutes to bake. But it totally depends on the oven. So keep an eye while baking and make sure it is not burnt.
• Do not bake it more, once it is done. There is a possibility that the softness is lost.
• The topping is just up to you. Use any kind of frosting, fruits and nuts of your choice and enjoy the cake.

Thank you.

Ragi Idiyappam

Do you want something very easy to prepare, still very healthy menu for your breakfast????? Here you go!! Ragi Idiyappam. You just need very few ingredients and very little of your time to prepare this. I was very hesitant to prepare his at first, thinking that the end result might be an utter flop!! Thank god!! It was more tastier than I expected. As I mentioned in my earlier posts, I LOVE IDIYAPPAMS OF ANY KIND!! A hard core fan!! My sweetheart too loves to have many varieties of this.. This turned out super soft and tasty.
Even though it is named Ragi Idiyappam, I add some rice flour inorder to make it soft and get the binding. Also, roasting the ragi flour helps to remove the raw smell from it.

It is a MUST TRY recipe. Once you prepare it, you will prepare it again and again.

Check my other idiyappam recipes with step by step pics by clicking the following links:-

Cornmeal Idiyappam
Wheat Idiyappam

 Ingredients

    Ragi Flour - 1 cup
    Rice flour - 1/2 cup
    Salt - as per taste
    Water - 1.5 cups to 2 cups (as required to knead the dough)
    Oil - 1/2 tsp
    Oil for greasing idli molds

Method

• In a pan, dry roast the Ragi flour. Keep stirring it continuously for 5 minutes. Keep the heat in medium.
• Turn off the heat and add the rice flour. Mix well and keep it aside
• Bring 1.5 to 2 cups of water to boil. Add salt and oil. It should boil really well.
• Pour this water to the flour, slowly, continuously mixing and make sure that the water should not be added too much. Also, do not add cold water. So, boil some extra water in the begining.
• Make this to a smooth dough
• Cover and let it rest for 10 minutes
• Grease your idli molds with oil
• Divide the dough in to 2 equal portions and fill your idiyappam press with this dough. Use the one with small holes.
• Press it in a circular motion on idli plate in the form of long strings.
• Stake them in a steamer and steam for 8-10 minutes in a medium heat.
• Serve hot with chutney or any coconut based curry.
• We had this with spicy coconut chutney which will go really well with this.

Brinjal Curry - Udupi style

I started liking this vegetable very recently, when we visited croatia a few months before. In hotels, they make so many varieties with this. Since then, I used to try those at my home as well.
This is anot any dish which I had from Croatia. This is an authentic dish from Udupi. It is flavorful, spicy, tangy and sweet and goes well with hot steamed rice.I was grown up with this kind of yummy dishes prepared by my mom and grand ma.
I used to prepare this using brinjals, raddish, beetroot, raw banan etc. The spices are roasted and ground along with freshly grated coconut. The measurement of the spices added in this curry is very important for its unique taste.
I have no words to express my happiness when my pregnant friend who had this was blown away by the taste.
It hardly takes 15 minutes to prepare this dish. So, let's start on this recipe.

Ingredients

• Brinjal - 4 medium sized
• Turmeric powder- a pinch
• Salt - to taste
• Tamarind - 1 small lemon sized
• Jaggery - 1 tblspn

To Grind

• Coriander seeds - 2 tsp
• Red chillies - 4 (or according to spice preference)
• Split black gram dal (Urad dal) - 3/4 tsp
• Bengal gram dal - 3/4 tsp
• Cumin seeds -3/4 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - a few
• Fresh coconut - 1/2 cup
• Oil - 1 tsp

To temper

• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Red chillies - 1 or 2, broken
• Curry leaves - 1 spring

Method

• Wash the brinjals well and cut them in to cubes or length wise. All the brinjal pieces should be even in size, to get the even cooking. If not using immediately, keep it soaked in water until use.
• In a vessel, combine brinjal , tamarind, turmeric powder and water up to the level of brinjals. Cook until brinjals are soft
• Meanwhile, heat oil in a pan and roast coriander seeds, red chillies, urad dal, bengal gram dal, cumin seeds, fenugreek seeds and curry leaves. Roast until the lentils turn slightly brown.
• Once done, turn off the heat and mix coconut. Allow the mixure to cool completely and grind it smoothly.
• Add this prepared paste to cooked brinjals along with some salt and jaggery. 
• Bring this just to one boil and turn off the heat.
• In a seasoning pan, heat oil and crackle mustard seeds. Add urad dal and fry till golden brown. Then add red chillies and curry leaves. Pour this seasoning in to the curry and mix well.
• Serve hot with hot steamed rice.

Mushroom peas pulao

Mushrooms, as  I said in my earlier posts, are my favorite and I can't resist cooking with it at least once in a week.And this time, I prepared this for my best friend who was invited for the lunch. This is such an easy to follow recipe, which you will never go wrong. On a busy morning, when you are running out of time, this is a perfect recipe to make for your kids and hubby for their lunch boxes. 
There is no any special ingredient added nor any special way to prepare this recipe. You must have the correct measurement and that's all about it..

Also, if you are also a fan of mushrooms, like me, check my other mushroom recipes.

Kadai Mushroom Masala
Mushroom Rolls

Here's the recipe...

Ingredients

• Mushrooms - 200 gms
• Boiled green peas - 1 cup (I used frozen)
• Long grained basmati rice - 2 cups
• Ghee - 2 tblspn
• Cinnamon - 1 inch stick
• Bay leaf - 1, broken
• Cardamom - 2 nos
• Cloves - 4 nos
• Star anise - 1 no
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger garlic paste - 1 tblspn
• Green chillies - 2 (Or according to taste)
• Onion - 1 no, thinly sliced
• Tomato - 1, cubed
• Curd - 1 tblspn
• Mint leaves -1/2 cup, chopped finely (avoid stems)
• Coriander leaves - 1/2 cup, chopped finely (include stems)

Spice Powders

• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Biriyani masala powder - 1 tsp (Optional)

Method

• Wash and soak basmati rice in water for about 15 - 20 minutes
• Wash your mushrooms well and cut in to medium size pieces
• In a pressure cooker, heat some ghee and fry bay leaf, cinnamon, cardamom, cloves, star anise, fennel seeds and cumin seeds. 
• When it releases its nice aroma, add ginger garlic paste, green chillies and onions. Saute for a minute and then add tomatoes and mushrooms, green peas and sprinkle some salt.
• Cook for 1 more minute. Add all the spice powders and give it a mix. 
• Now add curd, coriander leaves and mint leaves.
• Drain water from the soaked rice completely and add into the pressure cooker. Give it a very good mix until everything is combined. But make sure not to break the rice.
• Add 2 cups of water and mix again. Check for seasoning by tasting the water and adjust accordingly. The ratio between rice and water should be 1:1, so that you will get a fluffy, separate grains of rice when cooked.
• Close the pressure cooker lid without the weight. When you see the smoke coming out, put the weight on.
• Let it cook for 1 whistle and then turn off the heat.
• Let the presure subside by itself, and then open the pressure cooker lid.
• Fluff it with a fork. Allow it to slightly cook down. 
• Transfer it to your serving dish, garnished with coriander leaves.
• Serve with raitha. Enjoy!!!