Poha Cutlet Sandwich (Poha – Beaten rice)

Beaten rice (poha) cutlet. These yummy cutlets are packed with the richness of iron ! Addition of lemon juice also helps in absorption of iron.

Poha cutlet recipe is an easy to make all time favorite snack of mine. Poha is one of my favorite ingredients that we largely depend up on for quick cooking.These poha cutlets recipe will be a great breakfast for toddlers and kids. But will be great with even with adults….believe me after I made these for my wife and kid, they loved it. ‘It’s very yummy ‘ was the immediate reaction by my daughter.

This is a two stage recipe i.e. first make the cutlets and then use them as stuffing for sandwich. Cutlets can also be had as stand alone snack for tea time.

Poha Cutlet

Preparation Time: 30 mins   I  Cooking Time: 15 mins  I  Makes 10 to 12 cutlets

Ingredients: 

• 2 Cups of Poha
• 2 Potatoes boiled and peeled
• 2 Green Chilies
•  1/2 cup paneer/peanut powder
• 1 tsp chat masala
• 1 tsp Turmeric powder
• handful of fresh coriander
• 1.5 tsp lemon juice
• Salt to taste

For Shallow frying:

• 5 tbsp oil for shallow frying
• Bread crumbs
• Paste made of Maida and water

Method:

• Soak poha in water, drain the remaining water and and keep it aside for 5 tgo 10 minutes.
• Meanwhile in bowl smash the boiled and peeled potatoes, add in the green chilies, dry masalas, chopped fresh coriander, crumbled paneer or peanuts grinded into  powder and salt. Mix them thoroughly.
• Add lemon juice and taste and adjust the salt at this stage.
• Now make the patties out of these dough and dip each patties in the madia paste and then roll them in bread crumbs taken in flat plate.
• Put the patties in frying pan to shallow frying them. Flip to the other side as it get brown and crisper on one side.

Your Poha Cutlets are ready, one can have them just like that with tomato ketchup

Poha Cutlet Sandwich: 

Preparation Time:  35 mins I Cooking Time: 25 mins I Makes 4 to 5 sandwiches

Ingredients:

• Poha Cutlets
• Bread (Brown/White as per choice)
• Butter
• Onion sliced thinly
• Cucumber sliced thinly
• Cheese slice (Opitonal)
• White Sesame seeds for garnish

Method:

• Butter both sides of the bread and place the vegetables on one bread slice and place the cutlets on the veggies.
• Place the cheese slice and sprinkle salt and pepper as per taste/required.
• Place the other slice and butter the top of the bread slice and put some sesame seeds and press it with a butter knife.
•  Keep it in the sandwich toaster and grill it for couple of minutes/until the both sides are toasted and crisp.

Poha cutlet sandwich is ready to go………..:-)

Have not taken a picture of this so couldn’t post one………..will take some and post the next time make it……..:-)…!

Onion Pulusu (Pulusu is known as Sour Stew)

As with most of the pulusu recipes, the proportion of the ingredients are very important here, very similar to making rasam.. Normally these pulusu recipes are made by roasting coriander seeds and their accompanying masalas to perfection, and then cooking it down in tamarind/kokum/any other souring agent water along with shallots or sambar onions.

Onion Pulusu is probably the most common of all kuzhambu dishes which are made to go along with rice. We do use any thickening agents like corn flour, rice flour the pulusu is think and tangy, by using the masala and oil.

Onion Pulusu (Pulusu is commonly know as Sour Stew)

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 6

INGREDIENTS:

• 4 1/2 tbsp of sesame oil/any oil of choice
• 1.5 tsp of red chilli powder (can be adjusted as per requirement)
• 2 tbsp of coriander seeds
• 1 cup of onions/sambar onions, peeled and cut
• 1 Sprig of curry leaves
• 1/2 tsp of cumin powder
•  10 cloves of garlic
• 1/2 tsp of turmeric powder
• 1/2 tsp of mustard seeds
• 1/2 tsp of hing powder
• Tamarind soaked in some water/Kokum
• 5 to 6 fenugreek/methi seeds

 

INSTRUCTIONS:

• In 2 drops of oil in a pan and add the coriander and chilli powders. Roast on a low flame until dark brown make sure it does not burn as it would ruin the taste.
• Then add the curry leaves, 1/4 of the cut onions/sambar onions, 4 garlic cloves, jeera powder, and turmeric powder, let them roast till the onions become bit soft.
• Grind all of them into soft paste by adding some water (don’t to much water to the paste)  as the gravy/pulusu is meant to be on the thicker side.
• Now in the same pan heat the oil, and add mustard seeds, fenugreek seeds, and hing. When the mustard seeds pop, add the remaining shallots or onions/sambar onions and saute till they are translucent or transparent.
• At this stage add the tamarind pulp or kokum and add some water and bring to boil and simmer till you the raw taste of souring agent goes away.
• Add salt and the paste and simmer till it gravy thickens.
• As the pulusu ages it tastes better, it can be stored normal temperature or fridge.

Best goes along with white rice.

Oven Baked Falafels & humus

Tags

Continental, Dinner, Falafel, Humus, Jordan, Lunch, middle eastern, Western

A Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in pitta bread.The falafel balls are topped with salads,pickled vegetables, hot sauce, and drizzled with tahini-based sauces

The dish is usually made with chickpeas in Syria, Jordan, Lebanon, Israel and Palestine. This version is the most popular in the West. Falafel is the second most common dish made of chickpeas, after hummus of course. Falafel has always been a mainstay on the menu in the Mediterranean, but it also made its way onto the menu in many other countries. Usually as mentioned falafel are deep fried keeping in mind the growing concerns, have tried to make the oven baked, which consumes less of oil and fat.

Today inspired by the post in the blog of foodbycamilla, have tried make a version of Indian style of Oven Baked Falafel.

Preparation Time: 30 Mins I Cooking Time: 45 Minutes I Serves: 4 to 5

Ingredients:

• 350 gram of dried chickpeas.
• 1 cup of fresh parsley ( cleaned and chopped)
• 2 Onions
• 5 to 6 gloves garlic
• 2 tsp cumin
• 3 tsp dried coriander
• 2 tsp tahini
• 5 tsp oil ( more for cooking)
• 2- 3 tbsp flour
• 2 large egg ( beaten)
• Salt to taste
• 2 to 3 tsps of crushed peppercones
• 2 tsp Chilliflakes

Method:

• Wash chickpeas thoroughly under running water. Soak them for 8 hours in a large bowl with lot of water. Do not cover the bowl, it will froth and give very different smell.
• Rinse well and drain them completely to a colander. Then transfer to a blender or a processor and add the chopped onion, garlic, coriander, cumin, crushed pepper cones, chilliflakes and parsley.
• Process it until you get a coarse texture. No water is added.
• To this mixture add the flour and the beaten egg, this will help bind the whole mixture. Below have given how the mixture looks like.

Falafel Mixture 

• Refrigerate this for around 5 to 6 hours,  take small portions and make balls. If using flour, you may flatten.
• Take flat tray and lay foil or butter paper, oil/grease it very thinly and keep the prepared on the tray. Meanwhile preheat the oven at 160 C degrees.
• Below have shown how it looks before it goes in for baking.

Falafel Flattened Balls (Before Baking)

• Bake them in preheated oven for 12 minutes each side. One could brush some olive oil each time we are turning it over.

There’s a nice aroma which spreads in the entire home, that’s best part of cooking. Below have given the image when falafel are baked both sides duly.

 Falafel after removing form the oven

The one which you see its missing is, because I had one for tasting……..:-)….falafel can be had with tahini sauce or humus or put into wrap.

In the evening made a wrap for my family. Take two or one tortillas as per the size you get spread lettuce leaves and humus on that and generously sprinkle pepper powder and salt and keep the falafel and wrap and grill it for a couple of seconds.

Falafel Wrap with Humus.

Enjoy Falafel……………!!!!!! will put the humus recipe tommorow.

Tomato Dal/Pappu | Andhra Style Recipe

Tags

dal, Indian, Rice, south indian, tomato dal, tomato sambhar

Dal is a staple food in every Indian home whether it’s north Indian or south Indian or any other place. There are many variation of making dal so we never get bored of having dal everyday.

Tomato Pappu / Dal is one of the most cooked dal varieties in Andhra cuisine. It is usually cooked with tuvar / toor dal / moong dal, though it varies on individual’s choice. I have used a mix of tuvar and moong dal, this gives dal thicker consistenacy and nice flavour.

Prep Time: 15 Mins I Cook Time: 25 Mins I Serves: 4

Ingredients:

• 1/4 Cup Tuvar Dal
• 1/4 Cup Moong Dal
• 1 no Med sized Onion
• 1 no Med sized Tomato
• 2 Small Green chilies
• 2 to 3 Red Chillies
• Curry leaves – 5-6
• 1 tsp Mustard seeds
• 1 tsp Jeera
• Tomatoes – 2 small
• Salt – to taste
• 1 tsp Turmeric pwdr
• 1 tsp Red chili powder
• 1/2 cup Water
• A Pinch of Hing
• 4 to 5 sprigs of Cilantro or coriander leaves chopped finely

Method: 

• Wash toor dal under running cold water till water runs clear.

• Take washed dal in pressure cooker, add 1 ½ cups of water, add the chopped tomatoes, onion, slit chillies and the turmeric powder and two drops of oil, let it cook for 5-6 whistles. Let the pressure go down by itself, then open the lid. Dal and the vegetables will be cooked, soft and almost mushy.

• Heat Oil in pan then add the jeera, mustard, curry leaves, hing, red chillies and later follow with the cooked dal.
• Add little water to get the consistency one would required, adjust the salt and let it simmer for of minutes.

Yummy Tomato Dal is ready to be served with hot steamed white rice…….!!

My daughter doesn’t like tomatoes, eats this dal without any complaints….:-)….Very basic but very delicious and packed with proteins.

Dal Makhani – Restaurant Style

Tags

dal, dal makhani, dal with chapathi, dal with paratha, Indian, North Indian, punjabi, sanjeev kapoor

A Punjabi mixed lentil curry is generally made with butter and cream, a spicy and heavy dal preparation made with, a combination of rajma and dal. Normally this preparation is slow cooked dal, any recipe/ingredients slowly cooked enhances the taste and the flavor of the dish.

Every Dhaba / Roadside eating place / Punjabi restaurant,  claim that Dal Makhani is a delicacy that they make it in their restaurant to perfection. In this preparation have used whole masoor instead of black lentils, it came out as good as the original recipe. Below is the way have gone about……..:-)

Ingredients:

• 1/4 Cup Whole Masoor
•  1/2 Cup Red kidney Beans (Rajma)
•  1 tblspn Butter
•  1 tsp Oil
• 2 tsp of Ginger Garlic paste
•  1 large Onion chopped
•  2 Green Chilli
•  1 medium Tomato
•  1 tsp Garam masala powder
• 2 Inch Piece of Grated  Ginger
• 1 tsp Red chilli powder
• 1 tsp jeera powder
• 2 tsp coriander powder
•  Salt to taste
• 2 tblspn Fresh Cream.

Method:

• Soak the rajma and masoor overnight (8 to 12 hrs) and pressure cook the beans and massor with salt in the water for around 5 to 6 whistles,open the lid and see if the rajma is totally soft.
• Meanwhile take a thick bottomed pan and heat some oil and put in some butter put the onion to fry and tomatoes following chillies and ginger garlic paste, once they cooled down pulse them to fine puree/pulp and keep aside.
• Put the remaining oil in the pan pour the cooked dal and smash them with the back of your spoon and then add the pureed onion and tomato mixture.
• Add all the dry masala powders into the dal mixture and cook till you get fine fragrance coming out.
• Add the butter, adjust the salt to your liking, simmer on low heat till the dals are totally soft and well blended.
  Now finally add the cream and mix it thoroughly. One could put a some cream on top for garnishing 🙂 – presentation always matters 🙂

Dal makhani is ready to be served, it goes well with all sorts of parathas ( as shown in the picture above is Kerala pratatha) / with chapati / roti.

Please do leave your feedback….. 🙂

Rice Rava Upma/Uppitu

Tags

Breakfast, Indian, karnataka, Rice, south indian

Uppittu or upma is a very common and popular South Indian breakfast dish. Usually its cooked as a thick porridge from dry roasted semolina or coarse rice …This recipe is Karnataka version of upma. Upma is very popular in South India and Maharashtra regions.

Upma can be made in various ways with vegetables and with out vegetables. This is because recipe/ingredients change region to region. Today this recipe is predominant in Karnataka, they add vegetables (peas, carrot, potatoes, simla mirch etc).  I have not used it’s more of personal choice 🙂

Prep Time: 15 Minutes I Cook Time: 15 Minutes I Serves: 3

Ingredients:

• 1 cup raw rice
• 1 1/2 tsp of Moong dal
• 1 teaspoon whole peppercorns (have taken 2 to 3 nos to make it less spicy)
• 2 tblsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 1 finely chopped green chili
• 1 sprig of curry leaves/kadi patta
• salt to taste
• 2½ cups of water

Method/Instructions: 

• Preparing Rice Rawa: 
  • To begin with first let us powder 1 cup of raw rice and moong dal using an electric blender / food processor / Mixie (depending on which is available at home), run it briefly at low speed. Do end up making a fine powder we require coarse grains like semolina. We can dry roast the powder to ensure proper cooking of upma and keep it aside.
• Now powder the whole peppercorns.
• Take a thick bottomed pan, heat the oil (have added a blob of butter along)
• Add mustard seeds, chana dal and urad dal, powdered peppercorns,stir them for a few seconds.
• Add the finely chopped green chili, curry leaves,  and stir until the chana dal turns golden brown.
• Then pour the 2 cups of water. add salt to taste. bring this to a boil. ( At this stage please check for taste and balance the salt after this you will not be able to put/remove additional salt).
• Simmer till the water starts bubbling.
• Now add the powdered rice and give it a mix using a spatula or wooden spoon.
• Keep stirring at this stage to break lumps if any formed. Go on to cook until all the water gets absorbed and the powdered rice cooks well.
• It should take around 9 to 10 minutes at low flame to ensure it does not stick to the bottom of the pan.
• Once you the rawa/grains are cooked thoroughly, turn off the flame.

Rice Rawa Upma can be served with curd or any chutney powder or pickle of your choice.

Note: By adding a teaspoon of ghee/butter while serving enhances the flavor. but this is optional. One can also add chopped cilantro/coriander leaves.

Enjoy this savoury Upma…….!!!!!!

Bharwan Tindli/Tindora (Dondakaya – Telugu)

Tags

bhaji, dum cooking, Indian, recipe, Rice, tendli, tindli, tindora

Tindli is one of my favorite vegetables, which is widely used to prepare savoury dishes curries, bhajis and pickles in some states, can be used in versatile dishes. It’s a nutritious vegggie has loads of Vitamin A&C , Beta Carotenes.

In fact it looks like mini cucumber it can be eaten raw, but when it ripens it becomes red and is discarded as it does not taste good. In English its known as Ivy Gourd. I normally like stuffed preparations as these curries/bhajis have a very distinctive taste and goes along with rice and chapattis as well.

• PREP TIME:  20 mins
• COOK TIME:  20 mins
•  SERVES: 4

Ingredients:

• 250 gms tendli/tindora/ivy gourds
• 1 tsp cumin seeds
• 3 to 4 tbsp oil
• a few chopped cilantro for garnishing (optional)

For Stuffing:

• 1 nos Onion
• 1 tsp Ginger Garlic Paste
• 1 tsp Sesame seeds
• 2 tsp Coriander powder
• 1 tsp Red chili powder
• ½ tsp Turmeric powder
• 1/2 tsp jeera powder
• ½ tsp garam masala
• salt as required

Method:

• Wash and wipe the tendli/ivy gourds.
• Slit the tendli  vertically into four without breaking them.
• Mix all the spice powders, salt together and keep them aside.
• Take pan or kadai put some oil and heat it up.
• As the oil heats put onion and fry till translucent (at this stage we can add some salt to oxidse the onions)
• Add the ginger galric paste and fry till the raw smells goes away.
• Now add the mixed spice powders to the pan and fry for while, you will get nice aroma now.
• Now add the sesame seeds and cook for while.
• Let the mixture cool for while.
• Take the vertically slit tendli and gently stuff the masala without breaking the tendli 🙂
• Below is the picture of stuffed tendli before cooking.

• Now take a deep and heavy bottomed pan and put some oil and heat it up.
• Add jeera and curry leaves and let it splutter.
•  Now add the stuffed tendli and cover with lid which you pour water on top and cook over low flame for 5 to 10 minutes check and let it cook for more 5 to 10 minutes at this stage you put some oil if you want to.
• Tendli will look wrinkled and reduced by size, onions will look caramelized.

You would be getting amazing aroma by now and you can remove it from the heat and take it into bowl or any container and serve.

This veggie can be served with chapathi or rice. I like this along with with rice and rasam its an amazing combo, try this out once….!!! above have shown this in a picture.

Note: Water on the lid ensures the temperature of the pan does not rise, the moisture remains inside, the vegetable cooks with out getting charred and the process of the cooking is also fast.

It’s similar to dum pukht cooking (This style/technique of cooking is normally used in Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers).

Enjoy and do let me know with your feedback….!!!

BORGULU UPMA (PUFFED RICE UPMA)

Tags

Andhra Cuisine, Indian, north karnataka, puffed rice, rayalseema, south indian, upma

Puffed Rice Upma is also known as borugula upma in Telugu, Pori upma in tamil is a south Indian breakfast, snack or brunch food. This is similar to pav bhaji or bhel in Mumbai It’s a common street food in rayalseema and north karnataka.

This dish originated from North Karnataka originally served with mirchi bhajji or yogurt, which can be found only these regions.

My variation is bit different from which its prepared in andhra, in which they use tamarind ( generally do not use as my wife is allergic ;-)….) , fried gram and fresh coconut.

• Serves: 3 nos
• Preparation time: 10 to 15 minutes

Ingredients: 

• Puffed Rice – 250 Grams
• Groundnuts – 50 gms
• Green Chili’s – 2 to 3 nos
• Turmeric – 1 tsp
• Tomato – 1 nos (Optional)
• Salt to taste

For Tempering:

• Mustard – 1 tsp
• Jeera – 1 tsp
• Urad Dal – 1 tsp
• Channa Dal – 2 tsp
• Curry Leaves

For Garnishing:

• Coriander Leaves
• Lemon Juice

Method: 

• First wash and soak the puffed rice (murmura) in deep pan of water for about 5 minutes. Squeeze out the water by hand and keep the puffed rice aside for further use.
• Fry the groundnuts and keep them aside for later use.
• Heat oil a heavy bottomed vessel or wok , add mustard seeds and allow to splutter. Add cumin seeds, urad dal, channa dal and saute till the dal turns red and then add curry leaves and green chilis and saute for a few seconds.
• Add chopped onions and then add tomatoes (optional)  fry them till nicely done.
• Finally add the puffed rice to the pan and toss it along with the other ingredients in the pan.
• Toss it until the wetness goes in the puffed rice. Now add the roasted groundnuts and the lemon juice and garnish it with chopped coriander leaves.
• Always after adding lemon juice please check for salt and put in more if required.

Serve this with Mirchi Bhajji / Yogurt / Individually also would be fine.

Adai – Healthy Packed with Proteins.

Tags

Adai, avail, Dosa, Indian, South Indian Cuisine, tamil cuisine

It is usually prepared for breakfast, dinner and also for evening snack it’s filling and healthier than the traditional Dosa. This is a mixture of rice and lentils…it does not require overnight soaking and fermentation.

This can go with chutney / Avial – Classic Kerala Preparation (traditional combo) / tomato chutney (which is been shown in the picture below).

• Makes – 7 to 8 Adais
• Preparation time: 15 minutes (Excluding Soaking time)

Ingredients:

• Raw Rice – 1/2 cup
• Idli Rice – 1/2 cup
• Toor dal – 1/2 cup
• Urad dal – 2 tbsp
• Channa dal – 1/4 cup
• Green chili – 2 nos
• Red chili – 3 nos
• Ginger -1 inch pc
• Asafoetida -1/4 tsp
• Salt as per taste
• Oil 

To be added to the Batter:

• Onions – 2 nos
• Coconut Scrapped – 3 tbl spoons

Method:

• Soak all the dals and rice for 4 to 5 hours.
• Grind them along with the green chili, red chili, asafoetida and the required salt.
• Add some water to make it thick batter, it should not be very thick nor runny.
• Finally add chopped onions and the coconut to the batter.
• Heat a gridle/tawa and make adai like how we make dosa.

Enjoy your Adai……..!

Serve adai with chutney / avial / coconut chutney or even butter could do…….!

Avial – Classic Kerala Preparation

Tags

Curries, Indian, Kerala, Rice, south indian

Avial  is a classic Kerala preparation. A delightful mix of all kinds of vegetables in yogurt, grated coconut, cumin seeds and seasoned with coconut oil and curry leaves.

The choice of vegetables are really choice of your own, personally one could use whatever they prefer like carrot, yam, pumpkin ( white/yellow) drumstick, snake gourd, potato, beans etc.It goes well with hot steamed rice. Many make this preparation dry or prefer it a little gravy either way it is very appetizing for the eyes and stomach….!…..:-)

Lets get Crackling !!!!

Ingredients:

• Assorted Vegetables(Cut and Peeled) – 250 Gms
• Curry Leaves – 1 Sprig
• Turmeric Powder – 1 tsp
• Coconut oil – as required
• Salt to taste
• Yogurt – 1/2 cup

For Paste:

• Cumin Seeds – 1 tsp
• Grated Coconut – 1 cup
• Green Chilies – 2 nos

Avial

Avial

 

Method: 

• To begin with one could steam the vegetables and keep them aside.
• Grind Green Chilies, Fresh Coconut and Cumin Seeds into thick and fine paste.
• Take a frying pan and add coconut oil (any oil can be used)
• Add the vegetables and stir fry them for a while.
• To this mix Fresh Coconut and Cumin fine paste and then yogurt in line and give them nice mix.
• Let it simmer for a couple of minutes adjust the seasoning i.e. salt.
• Temper with Mustard and Curry leaves.amazing aroma.

Serve it with steamed white rice amazing combination.