POTATO - CORN CUTLETS

Mashed potatoes mixed with red chilly powder, garam masala and other ingredients and rolled into cutlets for deep frying. I have tried this cutlets a few times but never followed proper recipe while making them. But this time I made this which is really awesome. I made them in round flat shape but you can make them in oblong shape or any desired shape with the mould. It consumes less time if made with moulds. And one thing I added boiled corn and green peas to make them more nutritious. You can deep fry or shallow fry them.

 

INGREDIENTS:

For TIKKIES:

Boiled potatoes
Green peas
Sweet corn
Chopped green chillies
Chopped onion
Chopped coriander
Cornflour
Salt
Grated cheese
Maida
Turmeric 

Water

Cornflakes
Oil

 
METHOD :

 
STEP 1 - Boil,peel and mash the potatoes.
STEP 2 - Blanch green peas with salt water.Blanch sweet corn with turmeric and salt in water. Roughly grind the peas in a mixer.
STEP 3 - Add all the ingredients together and add cornflour for binding. Make a dough.

STEP 4 - Make tikkis by applying water on hands.Keep it aside.

STEP 5 - Make a paste of maida and water. Crumble the cornflakes.
STEP 6 - Now dip the tikki in the maida paste and then coat it with cornflakes.Keep it in refrigerator for half an hour and deep fry.With the help of tissues remove the excess oil....
              

                Serve hot with mayo or tomato sauce or green chutney....!!!!

CHATPATA CHANA

    I regularly used to make kala chana recipe for the breakfast. I have modified the original family recipe ,the result was a chatpata kala chana. Good during the mnsoons. This recipe can be had for breakfast , brunch , lunch or even dinner. The recipe is very easy to make. Kala chana is very high in protein and provides a nutritional meal .
           Hmmmm......a truely exciting combination of ingredients make this chana chat a real winner.

INGREDIENTS:
2 cups Black Chana [Black Chickpeas ]
1 Tsp Ginger -Garlic Paste
2 Tbsp Chopped Onion
2 Tbsp Chopped Tomato
Red chilli Powder
Turmeric
1 Tsp Garam Masala
1 Tsp Dry Coriander Powder
1/4 Tsp Chat Masala
Salt
Coriander


METHOD:

STEP 1 - Soak the chana overnight.Pressure cook for two whistles.
STEP 2 - Put  a pan on the flame with little oil and crackle cumin mustard seeds.
STEP 3 - Add Chopped onion, chopped tomato, ginger-garlic paste and saute well.
STEP 4 - Put the dry spices and roast well.
STEP 5 - Add Chana in it n mix well and cook with a very little water for only 5 minutes .



Serve hot chatpata chana with a garnish of nylon sev and fresh coriander.

STUFFED TOMATO

Tomatoes give Vitamin A, low fat . Paneer gives calcium while the fiber is derived from mixed veggies . Stuffed tomatoes are classic comfort food .Serve with a mixed green salad stuffed with garden fresh veggies .The perfect side dish or filling enough for a whole meal. These stuffed tomatoes are super easy but tastes awesome .I topped my stuffed tomatoes with some grated cheese which attracts everyone at my place.

INGREDIENTS:
5-6 Small sized Tomatoes
1  All Coloured Bell Peppers each [ Capsicum ]
100 gms Panner
2 Tbsp Corn Carnels
2 Tbsp Green Peas
1 Onion
5-6 Garlic Cloves
1/2 Inch Ginger
Salt
Sugar
Red Chilly Powder
Garam Masala
Dry Coriander Powder
Turmeric
Oil
Cheese [ Optional ]


METHOD :



STEP 1 -  Slice the top of the tomatoes. Scoop out the pulp and reserve to use in the filling. Keep aside the tomato shells and the tops too

.
STEP 2 - Heat a pan and add 1-2 tablespoon oil to it.
STEP 3 - Add finely chopped onion, garlic ,ginger and fry till golden .

STEP 4 - Add mashed paneer , tomato pulp, boiled corns and blanched green peas.

STEP 5 - Saute all the veggies properly . Add spices accordingly and mix well.
STEP 6 - Stir and cook the veggies over a low flame for next 5 minutes until they blended properly.
STEP 7 - Divide the veggies mix in to equal portions. Fill this mixture to the tomato shells and replace the sliced off tops. [ Put a Toothpick to keep them upright ]

STEP 8 - Heat oil in another wide pan , add cumin seeds.  Just brush the tomatoes with a little oil from outside. Then put the stuffed tomatoes in the pan gently. Cover the pan. Cook for next 5-7 minutes.

                      Serve hot with a little grated cheese and chopped coriander garnish.


NOTE -
You can cook the stuffed tomatoes in the microwave also .Just put the stuffed tomatoes in the microwave container and microwave it for 4 minutes on high temperature.

QUICK OREO POPS

Here’s a quick, no bake way to say yay with cookies. These cute Oreo cookie pops are dipped in dark chocolate as well as white chocolate mixed with different flavours. Chocolate oreo pops on lollipop sticks are perfect for any occasion. These oreo pops are quick, easy and beautiful substitute for cake pops perfect for any party especially for kids. They are also just the right combination of creative, unexpected and of course chocolaty with different types of sprinkles. It was fun to make them with my lovely daughters.

Ingredients :

Oreo biscuits -18-20
Cream cheese
Chocolate compound
Milk chocolate
Lollipop sticks
Sprinkles of your choice

METHOD :

STEP 1 - Crush the oreo biscuits in mixer grinder . 

STEP 2 - Now add cream cheese to it and make small pops with your palms .

STEP 3 - Insert a lollipop stick in each pop gently . Keep them for an hour in fridge in a tray with butter paper / silver foil paper .

STEP 4 -  Melt the dark chocolate as well as milk chocolate with double boiler method separately.
STEP 5 - After an hour take out the pops from fridge and coat with melted chocolate .
STEP 6 - Garnish with different type of sprinkles or you can keep them without sprinkles .

         

                Try these pops for birthday parties. I must say children will love them .......

SOYA BHURJI

Soya bhurji is a protein rich recipe. Protein is required for the growth and maintenance of immune cells wheras iron builds up haemoglobin. You may add paneer /tofu while making this. But this recipe is purely made with soya granules. A perfect side dish with roti/rice. I feel so happy when both my daughters finish there meal without ant fuss when soya bhurji is on their plate.  

Ingredients :

1 Cup Soya granules 
2 Medium sized Onions,chopped finely
1 Big Tomato, chopped
2 teaspoon Red Chilly Powder [adjust accordingly]
1/2 teaspoon Turmeric [ haldi]
Salt as needed
1 teaspoon Garam Masala Powder
1-2 tablespoon Oil

METHOD:
STEP 1 - Soak the soya granules in lukewarm salt water for about 5 minutes .

STEP 2 - Now take a pan , put oil and crackle cumin mustard seed.Add chopped onion in it and saute well till the rawness disappears. Then add turmeric powder, red chilly powder and salt and give a nice mix.

STEP 3 - Add chopped tomato to it . Mix and cook well for 3-4 minutes . Do mash the tomatoes while cooking . 

STEP 4 - Now lastly, press and remove water from soya granules and add soya granules to it, mix well .

STEP 5 - Then add garam masala powder and mix well.

STEP 6 - Cook till all the moisture get dried.

Garnish with chopped coriander and serve hot. Soya bhurji is ready to serve.

                    

                         Serve hot with hot chapati, phulka, bread or paav and enjoy.

PATODYACHI BHAJI / PATVADYACHI BHAJI

Patodi rassa bhaji recipe is Maharshtrian recipe with gram flour vadi and taste is awesome. It is typical Marathi racipe which is made made in different parts of Maharashtra with little variation in rassa. Rassa means the red and spicy gravy base of patodi bhaji. I love all the variations and you may find one another variation in my blog only. Patodyachi/ Patodichi bhaji -whether it’s a one of the lazy weekends or cool rainy day and not in a mood to cook rice, roti, sabzi but looking for something quick yet spicy, tasty and chatpata then what else would be a great dish? A perfect meal. It is a very famous dish in Khandesh and Vidarbha region of Maharashtra. The recipe is quiet similar to the recipe of Shev Rassa Bhaji which is also there is my blog. But if you are looking for some variation then you can make it like this way. Not many people know this rassa bhaji recipe but it is easy, simple recipe which tastes so delicious when eaten with jawar bhakri or chapatti. In old days, people used to make the onion paste on Pata-Varvanta [Sil-Batta], and the taste is never comparable with the masala paste which is made in mixer.There are many variations of this bhaji. In Nagpur style rassa bhaji, khus-khus / poppy seeds are used in gravy paste. Onion and coconut paste is must in the gravy but never add tomatoes in the gravy if you want to make an Authentic Maharashtrian style. Here I added kala masala which is homemade by made by mom, but you can use Khandeshi kala masala, Kolhapuri garam masala or any garam masala for this recipe. In another version we used to add raw patodi in rassa which takes little more time to cook and if you boil it with rassa for long time it will not taste good. Here in this recipe, I cooked and prepared the patodi seperately and added to rassa when it starts to boil. So here is the Patodi Rassa Bhaji recipe which I have tried to expalin with step-by-step recipe. Hope you like it. If yes then try it out and share your suggestions if any.  

 

INGREDIENTS:

For PATODI:

1 Cup Gram Flour [ Besan ]

5-6 cloves Crushed Garlic

Pinch of Asafoetida

2 teaspoon Red Chilli Powder

½ teaspoon Turmeric

Salt as needed

1 teaspoon Cumin Seeds

Chopped Coriander [for garnishing]

Grated Coconut [for garnishing]

Water as needed [about 2 cup]

For GRAVY:

2-3 tablespoon Onion Paste [recipe already shared in bharli vaangi]

2 teaspoon Red Chilly Powder

½ teaspoon Turmeric

Salt per taste

2 teaspoon Dry Coriander Powder

2 teaspoon Kala Masala/ Goda Masala /Garam Masala

2 tablespoon Oil

Water for gravy

METHOD:

How to make the Patodi / Besan Vadi:

STEP 1 – Heat 2 teaspoon oil, and crackle cumin seeds.

STEP 2 – Add roughly crushed garlic and cook for few seconds.

STEP 3 – Then add the dry spice powders in it, roast for 1-2 seconds and add water in it.

STEP 4 – When the water starts to boil,

add gram flour in it and mix it well with water.

STEP 5 – Mix it and cook it till it get thickened with continuously stirring it.Try to remove the lumps if any.

STEP 6 – Cover it and cook for 3-4 minutes. Open the lid and give a nice stir and cook again for 3-4 minutes on low flame. 

Turn off the heat and transfer the gram flour mixture on a greased plate.

STEP 7 – Spread it evenly and allow it to cool.

STEP 8 – Cut into square shape pieces.

Garnish them with chopped coriander and grated coconut.

Your patodi is ready.

For making Gravy:

STEP 1 – Heat 2 tablespoon oil in a pan.  

STEP 2 - Add the onion –coconut paste .

Saute it well until oil starts coming out of it.

STEP 3 - Now add all the spices,

roast well and mix it well.

STEP 4 - Add sufficient water for gravy.

 Let the gravy boil on low flame.

STEP 5 – Once desired consistency is achieved and gravy is cooked properly, switch off the heat.

 Garnish with chopped coriander and serve.

STEP 6 - While serving put the patodi and curry separately in a plate. At the time of having it, add the patodi in the curry/ gravy and then have it. 

            Serve hot with chapatti / bhakri /rice and slices of onion and lemon.

   NOTES: * Before adding vadi/patodi , gravy is more thin but after adding them and it will get thicker . So make the gravy little thinner side.