Mushroom Cutlet

Ingredients :

Mushrooms – 4

Potato – 1, boiled , peeled and mashed

Onion – 1, finely chopped

Ginger-garlic paste – 1 tsp

Green chilly paste – 1 tsp

Bread Crumbs – 1 cup

Salt – To taste

Method :

In  3 cups of water , add mushrooms. Cook it by covering the lid for 5 minutes. Drain the water completely. Finely chop the mushrooms and grind for 3 to 4 times.

Heat oil in a pan. Add onion pieces and fry for 7-8 minutes. Ginger-garlic paste and green chilly paste. Fry for 5 minutes. Add crumbled mushrooms and sauté till water evaporates. Add salt and mix evenly. Switch off the flame and let the cooked mixture to cool for 5 minutes.

In a bowl, add mashed potato, ½ cup bread crumbs and cooked mixture. Mix evenly and make patties. Roll the patties in the remaining bread crumbs.

On a pan, heat oil. Shallow-fry the patties / cutlets till both sides of the patties turns golden browned.

Serve hot with tomato sauce.

Banana- Potato Cutlet

Ingredients :

Raw Banana – 1

Potato – 1

Green chilly – 1

Red chilly powder – 1 tsp

Ginger – ½ inch piece ( finely chopped )

Roasted and crushed ( jeera )  cumin seeds – ½ tsp

Ajwain – ½ tsp

Pepper powder – ½ tsp

Coriander leaves – Little ( finely chopped )

Bread crumbs – ½ cup

Salt – To taste

Method :

Boil raw banana and potato. Peel and mash them. Add roasted and crushed cumin seeds, ajwain , pepper powder and mix evenly. Add green chilly pieces, ginger, red chilly powder and salt as per taste. Mix again evenly. Make small balls from the prepared dough and prepare tikkis of any desired shape. Roll the prepared tikkis in bread crumbs.

On a tava heat oil. Shallow fry the tikkis till golden browned on the both sides.

Serve hot with tomato sauce.

Mutter – Aloo – Pudina Tikki

Ingredients :

Green peas / Mutter– 1 cup

Potatoes / Aloo – 4

Mint leaves / Pudina – 3 tsp , chopped

Red chilly powder – ½ tsp

Turmeric powder – A pinch

Ginger-garlic paste – ½ tsp

Bread crumbs – ¾ cup

Salt – To taste

Oil – Little , for shallow frying

Method :

Boil green peas and potatoes by adding sufficient water . Drain the water completely.

Blend green peas and mint leaves together till they become mushy.

In a bowl,, add the boiled potatoes and mash completely. Then, add the ground mixture , red chilly powder , turmeric powder , ginger-garlic paste , salt and bread crumbs. Mix evenly. Set aside for a minute. Prepare tikkis.

On a tava, heat oil. Shallow-fry the tikkis till both sides of the tikkis become golden browned.

Serve hot with tomato sauce or any chutney.

Vegetable Jalfrezi with gravy

Ingredients :

French beans – 10 to 12, diagonally sliced

Potatoes -  3 , cut in thin long pieces and & fried

Carrot - 1, julienned

Green capsicum – 1, julienned

Tomato – 1, julienned

Green peas – 100 gms

Onions – 2, julienned

For gravy :

Tomatoes – 2 , blanched

Ginger – 1 inch piece

Red chilly powder – 1 tsp

Coriander powder – 1 ½ tsps

Turmeric powder – ¼ tsp

Salt - To taste

For tempering :

Oil – 3 tsp

Curry leaves – 10 to 12

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek ( methi ) seeds – ½ tsp

Coriander leaves – little, for garnishing

Method :

Blanch all the vegetables except potatoes and tomato until tender and crisp. Drain the water completly.
Grind the 2 blanched tomatoes ( gravy ingredient ) into puree by adding the ginger piece.
In a large bowl, add the tomato puree + red chilly powder + coriander powder + turmeric powder. Mix evenly and keep aside
In a kadai, heat oil. Add onion juliennes and saute till  golden browned.
Add the prepared gravy mixture and cook for 2 minutes.
Add all the blanched vegetables, tomato juliennes and fried potatoes. Cook for 5 minutes. Garnish with coriander leaves.

Serve hot with chapatis / rotis.

Mushroom Capsicum Curry

Ingredients :

Mushrooms – 10 ( peeled, diced and boiled )

Green Capsicum 1 ( deseeded and diced )

Red Capsicum – 1 ( deseeded and diced )

Green peas – ¼ cup ( boiled )

Tomato – 1 ( pureed )

Onion – 1, medium ( finely chopped )

Green chillies – 3 ( slit )

Ginger-garlic paste – 1 tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Red chilly powder – As per taste

Cumin seeds – 1 tsp

Salt – To taste

Oil – 1 ½ tsp

Coriander leaves – little ( finely chopped )

Method :

In a pan, heat oil. Add cumin seeds. When cumin seeds starts to crackle, add onion pieces and fry till onion pieces become translucent. Add ginger-garlic paste and green chillies and stir fry for 2 minutes. Add coriander powder, red chilly powder, turmeric powder. Mix evenly and cook for a minute. Add tomato puree and cook till oil gets separated. Add mushroom and cook till mushrooms become tender. Add capsicum pieces and peas. Cook till capsicum pieces become bit soft and gets cooked. Garnish with finely chopped coriander leaves.

Serve hot with chapatis / phulkas.

Mushroom Tikka Masala

Ingredients :

For Marinating and frying vegetables :

Mushrooms – 12

Red Capsicum – 1

Green Capsicum – 1

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Strained yogurt – 1 cup

Oil – 1 tbsp

For Preparing Gravy :

Onion – 1, big ( finely chopped )

Tomatoes – 3,medium ( pureed )

Cumin seeds – ¾ tsp

Ginger-garlic paste – 2 tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Kasoori Methi – 2 tbsp

Salt – To Taste

Oil – 2 tbsp

Coriander leaves –Little ( for garnishing )

Method :

Clean mushroom and capsicums. Cut the mushrooms into half. Deseed the capsicums and cut into medium square pieces.

In a bowl, add the mushroom & capsicum pieces, strained yogurt, turmeric powder and red chilly powder. Mix evenly and set aside for 10 minutes.

In a pan, heat oil. When the oil gets heated, add the marinated veggies. Fry and Cook on medium heat till the vegetables become light browned. ( Do not stir the veggies much as they won’t become browned )

In a kadai, heat oil. Add cumin seeds. When it starts to crackle, add the onion pieces and fry till golden browned. Add ginger-garlic paste and fry for a minute. Add tomato puree, coriander powder, cumin powder, red chilly powder and turmeric powder. Bring to boil. Simmer and let the gravy to cook till the gravy becomes thick ( If the gravy becomes too thick, add ½ cup water ).

When the gravy is done, add the cooked mushroom and capsicum pieces to the gravy. Add kasoori methi and salt. Cook on medium heat till the capsicum gets cooked. Garnish with chopped coriander leaves.

Serve hot with rotis / phulkas.

Healthy Noodles Cutlets

Ingredients :

 

Noodles – ½ packet

Baby corns – 3

Spring onions – 3 sprigs ( finely chopped )

Grated processed cheese – ½ cup

Green chillies - 2

Ginger – ½ inch piece

Cumin ( Jeera ) powder – 1 tsp

Dry bread crumbs – ¾ cup for binding + ¾ cup for coating

Oil – As required for shallow frying

Salt – To taste

 

  Method :

Cook the baby-corn + ½ cup water for 7-8 minutes. Then, drain the water completely and let the baby-corn to cool for few minutes. Remove the corn kernels ( makai ke dane ) and grind the corn kernels into a coarse mixture. Keep aside.

Grind green chillies + ginger.

Cook noodles till done without adding any masala. Drain the water completely and keep aside.

In a bowl, add the cooked noodles, corn kernels mixture, green chilly-ginger paste, chopped spring-onions, ¾ cup of bread crumbs, cumin powder and salt. Mix all the ingredients evenly. Prepare small round or heart shaped patties and roll the patties in the bread crumbs.

      On a tava or flat pan, heat oil. Shallow fry the patties till golden browned on both sides of the cutlets.

      Serve hot with tomato sauce.


For No onion - No garlic version , you can add coriander leaves instead of spring onions.

Saag Paneer

Ingredients :

Paneer – ½ cup ( cut into equal sized cubes )

Palak ( Spinach / Saag ) – 1 bunch

Onion – 1, medium ( finely chopped )

Tomatoes – 2 , medium ( pureed )

Green chillies – 2 ,chopped

Ginger-garlic paste – 1 tbsp

Coriander powder – 2 tsps

Cumin powder – 2 tsps

Red chilly powder – 1 tsp

Turmeric powder – 1 tsp

Garam masala powder  - A pinch

Salt – To taste

Oil – 2 tbsp + for frying

Method :

Wash the spinach thoroughly, cook it for 5 minutes by adding enough water. Remove and add it to the mixer along-with the chopped green chillies and grind into a smooth consistency paste.

Marinate the chopped paneer by adding ½ tsp turmeric powder , ½ tsp red chilly powder and ½ tsp salt. Keep it aside for 5 minutes. Then, take deep bottomed frying pan, heat oil. Add the marinated paneer cubes and fry till all the sides of the paneer becomes golden browned. Remove from oil and drain the excess oil from paneer on a kitchen tissue paper. Keep aside.

In a kadai, heat 2 tbsp oil. Add the finely chopped onion, ginger-garlic paste and fry till golden browned. Add the remaining red chilly powder + turmeric powder + coriander powder + cumin powder and fry till the raw smell of the spice powders disappears. Then, add the tomato puree and cook by stirring frequently till the oil gets separated. Then, add the palak puree and salt to taste. Close the kadai with a lid and cook for about 5 minutes. Finally, add garam masala powder and cook further for 5 minutes.

Serve hot with chapatis / phulkas.

Vermicelli Upma

Ingredients :

Bambino vermicelli – 1 cup

Onion – 1 , medium ( finely chopped )

Green chillies – 2 ( finely chopped )

Chana dal – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds – 1 tsp

Cashewnuts – 8 ( halved )

Curry leaves – 1 strip

Turmeric powder – ¼ tsp

Ghee – ½ tsp

Oil – 2 tsp

Salt – To taste

Water – 1 cup

Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.

In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.

In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.

Serve hot.

Whole Wheat grain Dosa

Ingredients :

Whole wheat grain – 1 cup

Grated coconut – 1 cup

Jaggery – ½ cup

Salt – To taste

Ghee – As required

Water – As required

Method :

Soak whole wheat grain overnight. Then, wash the soaked whole wheat grain and drain the water completely.

Grind whole wheat grain + grated coconut + water as required so that the batter should not be of thin or thick consistency but should be of medium consistency. when the grounded turns into coarse consistency, add ½ tsp salt and jaggery ( ½ cup ).  Then, grind again into a dosa batter of smooth consistency as possible. ( NOTE THAT DO NOT ADD FURTHER WATER TO THE BATTER ).

On a tava, heat ghee. Then, prepare the dosa ( Dosa should be cooked on both sides till golden browned ).

Serve hot.

Potato-Soya-Paneer Cutlets

Ingredients :

Nutrella Soya Chunks  - ½ packet

Potato -1 big ( Boiled,peeled and Mashed )
Onion - 2medium( finely chopped )
Paneer - 150 gm ( finely grated )

Ginger-Garlic paste - 1 tsp

Coriander Powder - 1 tsp

Cumin powder – 1 tsp

Corn-flour – 3 tsps

Turmeric powder - a pinch

Bread Crumbs – ½ cup

Bread – 3 slices ( for binding )

Red chilly powder – 1 tsp

Coriander leaves – 3 tsps ( finely chopped )

Oil – 4 tsps

Salt – to taste

Method :

Soak soya in hot water for  2 minutes. Drain water from soya and squeeze the soya to remove excess water. Grind soya into coarse pieces.

In a deep bottomed pan, heat 1 tsp of oil. Add chopped onion and fry till golden browned. Then , add red chilly powder, coriander powder, cumin powder, turmeric powder, ginger-garlic paste and fry till the raw smell of the masalas disappears. Transfer the mixture on a plate and keep aside.

Soak bread slices in water for 30 seconds.
Remove excess water by squeezing gently. Crumble and keep aside. Prepare a medium consistency corn-flour paste by adding water as required.

In a bowl, add the ground soya pieces, grated paneer, mashed potato, fried mixture , coriander leaves, salt and mix all the ingredients evenly. Make small patties.

Dip the patties in corn-flour paste and then roll in bread crumbs.

Heat oil on a flat pan. Shallow fry the patties till golden browned.

      Serve hot with tomato sauce.