Cutlet

Cutlet is one of my favorite bakery items. After learning the recipe I started preparing it at home rather than buying from outside. Everyone likes it and I do love cooking it for them. Today I made vegetable cutlet for evening tea.
Here is the recipe

Mashed potatoes – 2
Chopped Green chilies - 2
Chopped ginger – 1/2 tsp
Sliced onions – 1
Finely chopped carrot – 1
[Shredded chicken – ½ kg - if you are planning to make chicken cutlet]
Garam masala – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
Plain flour – 2 tablespoon OR egg white – 2
Bread crumbs – 1 cup

Heat some oil in pan. Add ginger, onions, carrots and green chilies one by one. Sauté for few minutes. Add salt, garam masala and turmeric powder. Stir well. Cook for few minutes.

[For chicken cutlet, cook the shredded chicken and add this also to the pan along with onions, ginger and green chilies.]

Add mashed potatoes and Mix well. Switch of the flame and let it cool.

Now make small balls of desired shape.
See below

Make a batter adding water to plain flour or beat the egg white.
Dip each of the balls in flour/egg white and roll in bread crumbs, deep fry in the oil.
You can have cutlets along tomato sauce.

Sambar

I usually stick on to sambar powder for making this. The taste is good and it is very easy to prepare also. But yesterday I thought of making it in a typical style ‘varutharacha sambar’. One of the regular viewers of my blog, suju bhaiya has been asking me to post this recipe sometime back and I was not sure about the masala preparation for that. At last I managed to get details from mom and prepared it. The looks were slightly different and it tasted superb.

So here goes the recipe for you, try it out

Pearl onions – ½ cup (I prepared ‘Ulli Sambar’)

You can include other vegetables like Drum sticks, potatoes, lady’s finger and tomatoes other than ‘ulli’ if you wish.

Dal – ½ cup
Tamarind water – ¼ cup
Turmeric powder – 1/4 tsp
Salt to taste

For preparing Masala

Grated Coconut - 3/4 cup
Coriander powder - 2 tbsp (you can use seeds if available)
Turmeric powder – ½ tsp
Fenugreek (Uluva) - 1 tsp
Asafoetida (Kayam) – 1 tsp, Red chilies - 5, Curry leaves - a few
Oil as required

For seasoning

Oil as required
Mustard seeds – a few
Curry leaves – a few
Red chilies – 3
Fenugreek – 1/4 tsp


Heat some oil in a pan. Add all the ingredients for masala; Fry it till it becomes brown. Keep it aside for cooling. (Keep in low flame while frying so that the ingredients are not over burned) Make a fine masala paste by grinding the fried mixture along with some water.

Now cook dal. Pour some more water and add vegetables, turmeric powder and salt.
Once the vegetables are cooked add tamarind water. Allow it to boil.
Now add the masala paste. Stir well. Let it boil until sambar becomes a little thick. Switch off the flame.

Now prepare seasoning in the pan and add it to sambar.

Garnish with curry/coriander leaves. Sever hot with rice.

Gobi Manchurian

This is a popular starter find in most of the restaurants. This is very easy to prepare at home also. Yesterday I made it for dinner and the taste was simply awesome. The recipe is below

Cauliflower – 10-15 florets
Corn flour - 3 tablespoon
Plain flour – 3 tablespoon
Water – ¼ cup
Chilly powder – 1 tsp
Soya sauce – 1 1/2 tablespoon
Tomato ketchup – 1 1/2 tablespoon
Chopped Spring onions – a few
Chopped green chilies – 2
Chopped capsicum - 1
Ginger garlic paste – ½ tsp
Pepper powder – ½ tsp
Salt to taste
Oil as required

Soak the florets in the boiled water for 10 minutes.
Make a thick batter by mixing corn flour, plain flour, salt and chilly powder.
Dip the florets in batter for 5 minutes.
Deep fry the florets in oil until it becomes golden brown. Keep aside.

Now heat some oil in a pan. Add ginger garlic paste. Sauté for few seconds.
Add onions, capsicum, salt and green chilies. Stir for few seconds.
Add the fried florets. Add pepper powder. Stir well.
Add Soya sauce and tomato ketchup to the left out batter (if there is no left out batter, make it by mixing a tablespoon of corn flour in some water).
Now add this mixture into the pan.
Stir until the florets are fully coated with the thick sauce. Switch off the flame. Garnish with spring onions.

Mambazha Pulisheri

People who are fond of ripe mangoes definitely like this. It’s sweet and sour taste makes it different from other dishes.

Here is the recipe

Ripe mango – 2 (chopped into smaller pieces)
Chilly powder – 2 tsp
Turmeric powder – ½ tsp
Curd – 1 cup
Grated coconut – ½ cup
Sugar – 1 table spoon (if u wish only)
Mustard – a few
Cumin seeds – a few
Curry leaves – a few

Cook mangoes in 2 cups of water with turmeric and chili powder.
When it is cooked add salt, sugar and coconut paste (grind grated coconut, cumin seeds, water).
Simmer for 3 minutes. Beat the curd and add it. Mix well. Switch off the flame.
Prepare seasoning in the pan by adding mustard, curry leaves and red chilies. Add it to gravy. Garnish with few curry leaves. Serve with rice. You can keep this for sure three four days.

Puri Bhaji

Hot puri with bhaji is very tasty to eat. I used to make it on Sundays. You can surely include this for breakfast. It is really delicious.

The recipe is below.

For preparing Puri

Wheat flour – 11/2 cup
Water – ¾ cup
Oil – 1 tsp
Salt to taste

Make dough by adding water, salt and oil to the wheat flour.
Divide it and make small balls.
Roll out each ball to a circle and fry it in the oil.



















For preparing Bhaji

Mashed Potatoes – 2
Sliced onion – 2
Green chilies – 3 (each cut into half)
Turmeric powder – 1 tsp
Salt to taste
Oil as required
Curry leaves – a few
Mustard – a few


Heat some oil in pan. Add mustard. Saute for few seconds.
Add green chilies, onions and curry leaves. Stir for few minutes.
Add mashed potatoes, turmeric powder and salt.
Add some water. Stir well.
Place the lid.
Stir in between.
Cook till water is boiled, the gravy becomes thick.
Garnish with curry leaves.

Egg Fried rice

I’m a great lover of Chinese foods. So whenever we dine out I always choose Chinese restaurants.

Well, one thing I’ve noticed is that fried rice in different hotels varies in taste and color. I’ve tried this so many times to get that original Chinese flavor which I have tasted from restaurants. I wish I could peep into a Chinese kitchen and learn the recipe.

Yesterday I prepared this dish for dinner and my husband managed to bring chicken from the restaurant and we ended up in having a grand dinner.

I didn’t include Ajinomoto/china grass. This pinch of ajinomoto is the taste enhancer of food in Chinese restaurants. If you wish you can add that.

Here is my recipe.

Cooked Rice – 1 1/2 cup.
Eggs - 2
Chopped capsicum – 1
Chopped Onions – 1
Chopped Carrots -1
Chopped Garlic – a bit
Spring onions – a few
Pepper powder – 1 tsp
Soya Sauce – 2 tablespoon
Red chilly sauce – 2 tablespoon
Oil as required
Salt to taste

Heat some oil in a pan. Fry the eggs, Stir and break it up.
Add garlic and rice (For cooking 1 ½ cup rice use only 2 cups of water. After cooking keep it in refrigerator so that it won’t stick together). Stir well.
Add capsicum, onions and carrots.
Add Soya sauce and red chilly sauce. Stir well.
Add pepper and salt.
Stir for 2 minutes. Switch off the flame.
Garnish it with spring onions. Serve hot with chicken.

Marble Cake

After succeeding in making chocolate cake I felt more confident and today I baked a marble cake.
See my cutie marble cake……..

Don’t u feel like eating this lovely cake?

I felt eating it up the very moment I baked it.
Soon after the cake was made I took the picture of it and mailed my husband. I told him that I can’t wait so long for him and that I’ll finish it up. He then started mailing me pleading not to eat and that we can cut it together. I didn’t agree. Just thought of kidding him. But at last I assured him that I’ll not touch it until he comes.
Try this out definitely… the recipe is below.

Milk - 1 cup

Butter - 50gm

Powdered sugar - 2 cups

Eggs - 2

Plain flour (Maida) - 2 cups
Coco Powder – 1 tablespoon

Baking powder - 2 teaspoon

Vanilla essence - 1 teaspoon

Heat the milk till it boils. Add Butter to it.
Beat the eggs. Add powdered sugar to it. Beat until it become soft.
Mix the flour and baking powder, add this to the egg mixture.
Again add milk-butter mixture and vanilla essence to it. Mix well.

Divide and keep the batter in two dishes.
Mix coco powder to one of the dish and mix well.Now pour the batter into a buttered baking dish from each of the dishes slowly as below.

Microwave in power P8 (80%) for 7-8 minutes. Let it to cool for sometime. Turn the cake upside down. Decorate it with cherries. Have it with evening tea.

Egg Roast

This is a best suited side dish with vellayappam, idiyappam and of course with chappathi.
Its dark brown color accompanied with spicy odor tempts everyone and I guess all of you will enjoy the taste!!!
Here is my recipe

Boiled Eggs - 2
Green Chilies – 3 (each cut into half)
Sliced Onions – 3
Tomato – 2 (chopped into smaller pieces)
Coriander powder – 2 table spoon
Turmeric Powder – ½ tsp
Garam Masala – 1 tsp
Mustard Seeds – A few
Curry Leaves - A few
Salt to taste.
Oil as Required.

Heat some oil in a pan. Add mustard, curry leaves and green chilies. Sauté for few seconds.
Add Onions and salt. Stir well until the onions turn golden brown.
Pour bit more oil. Add chopped tomatoes. Stir for few minutes. Now add coriander powder, garam masala and turmeric powder. Stir for few minutes. Add salt if needed.
Make few slits on eggs. Add the eggs.
Add some water. Stir and close the lid. Cook for few minutes till it boils. Switch of the flame.
Garnish with coriander or curry leaves .Serve hot.

Pumpkin Dish (Mathanga pulingari)

I didn’t like pumpkins at all. Even in my house dishes with pumpkins were made very rarely. I had a taste of this in my in-laws house. Gradually I too started liking this.
Now this has become one of the common dishes in my menu.

Here is the recipe

Chopped Pumpkins – ¼ kg
Daal – ¾ cup
Turmeric powder- 1/2 tsp
Chili Powder – 1 tsp
Mustard – A pinch
Red Chilies - 3
Tamarind water – ¼ cup
Salt to taste
Curry leaves - A few
Oil – As required

Cook Dal in some water. Add chopped pumpkins.
Once the pumpkins are cooked add salt, chili powder and turmeric powder.
Stir for few seconds.
Add tamarind water. Let it boil until the gravy tends to be little thick.
Add salt if needed. Mix well. Switch off the flame.
Prepare seasoning in the pan by adding ingredients one by one (mustard, curry leaves, red chilies). Add it to the gravy. Serve with rice.

Chutney

Today I made chutney with dosa rather than sticking on usual chutney powder for a change.
I thought I will let u know this simple recipe, may be useful to the beginners

Grated Coconut – 1 cup
Sliced ginger – a few
Sliced Pearl onions – 3

Green Chilies - 2
Curry leaves – a few
Mustard seeds – a few
Red chilies - 3
Oil as required
Salt to taste

Grind grated coconut, ginger, green chilies, salt and onions along with some water.
Heat some oil in a pan. Add mustard, curry leaves and red chilies.
Pour the coconut mix into it. Stir well.
Simmer for 2 minutes. Switch off the flame.
Serve hot.