MIX SPROUT CUTLETS

Cutlets prepared from mix sprouts is a rich in fiber and a significant source of protein and carbohydrates. This healthy, crunchy and yummy sprouted cutlet is a perfect for breakfast or snack time. You can’t eat breakfast at night or dinner in the afternoon- but snacks??? That you can eat anytime of the day….!!! Along with tea, after school or at a birthday party- snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your muchies without the worry of to many added calories. It is healthy and shallow fried and a great finger food for kids. It can be kept inside a burger bun or eaten as it is with tomato ketchup or spicy green chutney.

INGREDIENTS:
1 Cup Mix Sprouts [moong, chana, chawali, white peas] Use as per your choice
1 Onion, chopped
½ Cup Roasted and Crushed Oats
¼ Cup Bread Crumbs [as needed]
2 tablespoon chopped Coriander
1 teaspoon Ginger-Garlic Paste
1 teaspoon Red Chilli Powder
 1teaspoon Coriander Powder
½ teaspoon Garam Masala Powder
½ teaspoon Aamchur Powder
Semolina for coating the cutlets
Oil for shallow frying
METHOD:
STEP 1 - Take the amount of whole beans you want to sprout in a plate. Pick and clean, wash beans in water for 2-3 times. In a bowl, add water and soak the sprout seeds overnight separately.  Cover it with water up to 1 inch above the beans.
STEP 2 – Pressure cook the mixed sprouts for 2 whistles. Let the pressure release naturally. Remove from cooker and add sprouts to a mixer pot. Grind them coarsely. Keep Aside.

STEP 3 – Dry roast oats, cool them and grind them to powder.

STEP 4 – In a mixing bowl, add all ingredients in it and mix well to form a dough. Bread crumbs should be added as needed just for binding the mixture.

STEP 5 – Divide the mixture into equal size balls.
STEP 6 – Take one ball and shape it into small cutlets. Likewise make all the cutlets with rest of the mixture.

STEP 7 – Heat pan with some oil for shallow frying the cutlets.

STEP 8 - Roll them in semolina

and keep aside.

STEP 9 – Place 2-3 cutlets at one time and let them shallow fry.
STEP 10 – When the underside is done, flip over and cook till both sides are cooked evenly.

STEP 11 – Drain excess oil on a tissue paper or kitchen towel and serve hot.

Serve piping hot mix sprouts cutlets with mint chutney or tomato ketchup or any other dip of your choice.

PEANUT CHUTNEY [without garlic and onion]

Best recipe for south indian style groundnut/ peanuts chutney that can be served with idli and dosa varities.  Today I am sharing a spicy and creamy version of peanut chutney which is without garlic and onion. This recipe needs very few ingredients and it has becomes my family favourite now. It is realyy easy, nutty, tasty and very creamy. There are a few different ways of making peanut chutney, this is one such variation. Made without coconut, the chutney is healthy and bursting with additional falvours from curry leaves, chillies and 2 kinds of lentils. It makes a great breakfast side dish or accompaniment and you can serve it with any South Indian delicacy like Dosa, Idli, Appe or Utthappam and enjoy your breakfast. You can serve it without tempering, but as I love the tempering, I always used to make it like this. 

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

½ Cup Roasted Peanuts

1 tablespoon Oil ( see notes )
1 tablespoon Urad Dal

1 tablespoon Fresh Coconut 
4-5 Red Chillies

2 tablespoon Onion, chopped ( optional )

1 teaspoon Jaggery

½ teaspoon Cumin Seeds
4-5 Curry Leaves ( optional )
Small Tamarind Piece

Salt as per taste

Water to adjust the consistency of chutney 

For Tempering:
1 teaspoon Oil
¼ teaspoon Mustard Seeds
¼ teaspoon Urad Dal

1/4 teaspoon Chana Dal 
1-2 Dry Red Chilli
Few Curry Leaves
A pinch of Asafoetida

METHOD:
STEP 1 – Dry roast peanuts and then transfer it to another bowl and keep aside.
STEP 2 – Heat 1 tablespoon oil in a pan, add urad dal, chana dal, red chillies, curry leaves and cumin seeds. Roast all the ingredients for 1-2 minutes. 
STEP 3 – Switch off the flame and then add tamarind and roasted peanuts in it. Mix well and let it cool for sometime.

STEP 4 – Add all roasted ingredients, salt in a mixer pot. Add required water and blend it till smooth paste.

STEP 5 – Transfer it to another bowl.

STEP 6 – For making a tempering, heat a tempering pan, add oil and crackle mustard seeds. Add dry red chillies to it and roast for few seconds.

STEP 7 – Then add urad dal, curry leaves and asafoetida and switch o the flame.

STEP 8 – Add this tempering to the chuntey paste and give a nice mix. Peanut chutney is ready to serve.

Serve it with idli, dosa or anything you like as a side dish and enjoy.  

NOTES : * You can directly blend all the ingredients without roasting. Taste remains the same. 

* Adding onion is totally optional. It gives a texture to your chutney but no matter you skip using it.

ONION CHUTNEY [without tomato and coconut]

Onion chutney is my most favourite with South Indian breakfast like Idli and Dosa. I have already shared one different and regular onion chutney version with coconut and tomato in my blog. Today I am going to share onion chutney which no tomato, no coconut version. Quick, easy, hot and delicious chutney made using onions. Most south indian breakfasts are served with a chutney which usually tastes hot and sour with a hint of sweetness. The recipe gives a thick, hot and delicious chutney which can be served not only with Indian Breakfasts but also with snacks and parathas.  I like it with extra oil for tempering and also love the additional falvours from curry leaves, chillies and 2 kinds of lentils.    Hope you all will like it. If yes then please give a try and suggest any suggestions if any below in the comment box.

INGREDIENTS:

2 tablespoon Cooking Oil

3 Onions

4-5 Dry Red Chillies

A small piece of Tamarind

Salt and water as needed

For Tempering:

1 tablespoon Sesame / Cooking Oil

¼ teaspoon Mustard Seeds

¼ teaspoon Urad Dal
Few Curry Leaves
A pinch of Asafoetida

METHOD:

STEP 1 – Peel the onion, chop it into big chunks and wash it.

STEP 2 – Heat 2 tablespoon oil in a pan, add red chillies, onion chunks, tamarind and salt and sauté it well. Cook until onion becomes translucent.

STEP 3 – Let it cool for some time.

Add all ingredients in a mixer pot

and make a fine paste with it.

STEP 4 – Transfer the smooth paste in a bowl.

STEP 5 – For making tempering, add oil in a tempering pan, heat it and crackle mustard seeds. Then add urad dal, curry leaves and asafoetida in it and mix it well.

STEP 6 – Add this tempering to your smooth chutney paste and mix well and chutney is ready to serve.

Serve onion chutney with idli, dosa and enjoy.

NO YEAST DONUTS / YEASTFREE DONUTS

Easy no yeast donuts…..these homemade donuts can be mixed up and fried in minutes…!!  Donuts are very famous as a sweet snack. This is quick and easy homemade eggless donuts without yeast recipe. Donuts are generally covered with glaze. They are also topped with cake frosting, dusted with icing sugar, deep one side in melted chocolate. Here I used melted white as well as dark chocolate for glazing and donuts then garnished with some colourful sprinkles. These donuts are super soft and delicious and can be prepared in jiffy without waiting for the leavening time. These donuts tastes so amazing and are really easy and fun to make. So next time, when you crave for something sweet, do try this recipe and share your feedbacks if any…!!!

INGREDIENTS:

 2 Cups All Purpose Flour

½ teaspoon Baking Soda

½ teaspoon Salt

½ Cup Milk [+more if needed]

2 tablespoon Vinegar

½ Cup Powder Sugar

1 teaspoon Vanilla Essence

2 tablespoon Butter at room temperature

Oil for frying

For Garnishing:

Melted Chocolate

Some sprinkles of your choice

METHOD:

STEP 1 – In a mixing bowl, add milk and vinegar, mix it and keep it aside for 5 minutes.

STEP 2 – In another mixing bowl, add butter and sugar and whisk it well with beater until soft and fluffy.

 STEP 3 – Sift flour, baking soda, salt in another big mixing bowl.

STEP 4 – Whisk into butter-sugar mixture alternating with the vinegar-milk mixture.

STEP 5 – Mix it well until you get a soft and smooth dough.

STEP 6 – Divide the dough into two big portions.

STEP 7 – Take one portion and roll it on a floured surface. Make a ½”thick disc with it

and cut it with donut cutter.

STEP 8 – Likewise, make all the donuts. Heat oil in a wide pan on medium heat. Drop a little piece of dough and check the oil is hot or not. If it comes up immediately, that means oil is perfectly hot.

STEP 9 – Let the donuts rest for 10 minutes covered with a kitchen towel.

STEP 10 – Once oil is heated up, deep fry the donuts until golden brown in colour.

STEP 11 – Drain excess oil from the donuts on a tissue paper. Keep them aside.

STEP 12 – Take melted chocolate in a bowl. Dip the donuts one by one in it and garnish with sprinkles of your choice.

NOTES:* Don’t skip resting the donuts before frying as it really helps them rising while frying.