Aloo Poha Cutlet

Poha cutlets or poha pakora are liked by both kids and adults. This is an instant recipe that you can pack in children's tiffin or include in the morning breakfast.  Poha Aloo Cutlets are very crispy and tasty recipes. They are fried breaded cutlet or patties recipe which is made from beaten rice (poha) with mashed potato. 

There are several variations to the simple vegetable cutlet recipe and it can be prepared with bread, corn, mixed vegetables, and paneer. In this recipe, poha or beaten rice is used as the main ingredient which is later pan-fried till golden crisp. 

Ingredients

1. Thick Poha (thick puffed rice) - a cup
2. Water - some
3. Potato - 3, boiled & peeled
4. Onion - 1/4 cup, finely chopped
5. Capsicum - 1/4 cup, finely chopped
6. Green chili paste - 1/4 tsp
7. Ginger garlic paste - 1/2 tsp
8. Corn flour - 3 tsp
9. Sugar - a tsp
10. Red chili powder - a tsp
11. Turmeric powder - 1/4 tsp
12. Garam masala powder - 1/4 tsp
13. Cumin Powder - 1/2 tsp
14. Salt - to taste
15. Coriander leaves - few, chopped
16. Cashew nuts - 10, crushed
17. Lemon juice - a tsp
18. All-purpose flour - 2 tbsp
19. Bread crumbs - 1 cup
20. Cooking oil - 2 to 3 tbsp

Direction / Method

1. Take a bowl, add a cup of thick poha (thick puffed rice).
2. Add some water and rinse the poha well.
3. Drain the water and add some water again.
4. Soak the poha for 5 minutes.
5. After 5 minutes, ensure that the poha is soaked well and soft.
6. Strain the soaked poha using a strainer and press it gently until the water is removed.
7. Transfer the strained poha into a bowl.
8. Mash them well and make them smooth.
9. Add 3 potatoes which are boiled & mashed into the bowl.
10. Mix and mash well with the poha.
11. Add 1/4 cup of finely chopped onion, 1/4 cup of finely chopped capsicum, 1/4 tsp of green chili paste, 1/2 tsp of ginger paste, 3 tsp of cornflour, a tsp of sugar, 1/2 tsp of red chili powder, 1/4 tsp of turmeric powder, 1/4 tsp of garam masala powder, 1/2 tsp cumin powder, salt to taste, a tsp of lemon juice, few chopped coriander leaves, and 10 cashew nuts which have been chopped & crushed.
12. Mix & combine them well.
13. When the Poha Aloo Cutlet mixture is ready, grease your palms with a little oil.
14. Take a small ball-sized mixture and roll it like a ball.
15. Gently press to make it look like a round cutlet shape.
16. Transfer the cutlets to a plate.
17. In a bowl, add 2 tbsp of all-purpose flour and 1/4 cup of water.
18. Mix it well to make a smooth watery paste.
19. Dip the cutlets in this watery paste and coat them well with bread crumbs on all sides.
20. Do the same with other cutlets and keep them ready on a plate.
21. Take a pan, add 2 tbsp of cooking oil for shallow fry and allow the oil to heat on a low flame.
22. Place the cutlets onto the pan, one by one, and fry them on a low flame.
23. Flip and fry them on both sides well until they become golden brown in color.
24. When they are done, transfer and server them.
25. That's it!  Aloo Poha Cutlets are ready to be served with any sauce dip you like.

Aloo Poha Cutlets are ideal party starters and they can be easily extended as patties for burger or sandwich recipes. It can be a great appetizer for your next potluck or best for an evening tea-time snack.  

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Paneer Tikka Masala

Paneer tikka masala is one of the most ordered restaurant dishes. It is made by grilling paneer and other veggies and then simmering it in masala gravy. Paneer is India cottage cheese, tikka is a small chunk of grilled food and masala here refers to a spiced gravy.

Ingredients

For Paneer Tikka

1. Panner - 250g, cut into cubes
2. Curd  - 3 tbsp
3. Gram flour - 1 tbsp
4. Carom seeds - 1/4 tsp
5. Turmeric powder - 1/4 tsp
6. Red chili powder - 1/2 tsp
7. Coriander powder - 1/2 tsp
8. Cumin powder - 1/4 tsp
9. Garam masala powder - 1/4 tsp
10. Tandoori masala powder - 1/2 tsp
11. Salt - to taste

For Paneer Tikka Masala

1. Cooking oil - 1 tbsp 
2. Red capsicum - few, cut into cubes
3. Yellow capsicum - few, cut into cubes
4. Green capsicum - few, cut into cubes
5. Onion - few, cut cubes
6. Cooking oil - 2 tbsp
7. Cumin - a tsp
8. Bay leaf - 1
9. Ginger garlic paste - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Red chili powder - a tsp
12. Coriander powder - 1/2 tsp
13. Cumin powder - 1/2 tsp
14. Tandoori masala powder - 1/2 tsp
15. Tomato puree - 1/3 cup
16. Water - a glass
17. Salt - to taste
18. Dry fenugreek leaves - few

Method / Direction

Paneer Tikka

1. Take a bowl, add 3 tbsp of curd, 1 tbsp of gram flour, 1/4 tsp of carom seeds, 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of garam masala powder, 1/2 tsp of tandoori masala powder, salt to taste and 1 tbsp of cooking oil.
2. Mix these ingredients well.
3. Into this, add 250g of paneer cut into cubes, a few pieces of red capsicum that are cut into cubes, a few pieces of yellow capsicum that are cut into cubes, a few pieces of green capsicum that are cut into cubes, and a few pieces of onion that are cut into cubes.
4. Mix them well.
5. Rest it for 20 minutes in a refrigerator.
6. After 20 mins, take it out of the refrigerator and thread the paneer & veggies on skewers in a pattern.
7. Paneer tikkas are ready to be roasted.
8. Keep them aside and turn on the stove.
9. Place a grill on top of the stove and place the tikkas.
10. Roast them on a medium flame evenly and don’t overburn them.
11. When paneer tikkas are ready, keep them aside.

Paneer Tikka Masala

1. Take a pan, add 2 tbsp of cooking oil, and heat the cooking oil on a low flame.
2. When the oil is hot enough, add a tsp of cumin and a bay leaf.
3. Allow them to crackle.
4. Add 2 finely chopped onions and sauté them for 2 min.
5. Add a tsp of ginger garlic paste and sauté it for a minute.
6. Add 1/4 tsp of turmeric powder, a tsp of red chili powder, 1/2 tsp of coriander powder, 1/2 tsp of cumin powder, and 1/2 tsp of tandoori masala powder.
7. Mix them well.
8. Add 1/3 cup of tomato puree and mix it well.
9. Sauté it on a low flame until the oil separates.
10. Add a glass of water and mix them well.
11. Add salt to taste and mix it well.
12. Cook it until it comes to a boil.
13. Add roasted paneer tikkas and mix them nicely with masala.
14. Cover the lid and cook it for 5 minutes on a low flame.
15. Mix it a few times in between.
16. Open the lid and ensure the cooking oil is separated.
17. Give it a mix.
18. Add a few dry fenugreek leaves by crushing them well with your palms and also sprinkle a little garam masala powder.
19. Mix it well and cook it for a minute.
20. Turn off the flame. That's it! Paneer Tikka Masala is ready be served.

Serve this recipe with roti, paratha, naan, chapati, or rice, and enjoy. Do try the recipe and let me know how it goes.

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Crispy Murmura Laddu | Puffed Rice Laddu

Crispy Murmura Laddu or Puffed Rice Laddu is a traditional Indian sweet recipe made with puffed rice and melted jaggery syrup.

It is very simple and easy to make it. The puffed rice is not really nutritionally rich and it is light on the stomach and low in calories.

This Murmura laddu is the most loved sweet treat. Do try this Murmura Laddu recipe at home don't forget it.

Ingredients

1. Puffed rice (unsalted) - 4 cups
2. Roasted chana dal - 1/4 cup
3. Cardamom powder - 1/8 tsp
4. Jaggery - 1 cup, crushed
5. Water - a little
6. Ghee - a tsp

Direction / Method

1. Take a pan, add 4 cups of puffed rice (unsalted).
2. Dry roast them for 2 mins on a low flame until they get crispy and crunchy.
3. Transfer the roasted puffed rice into a bowl and keep it aside.
4. Take a pot, add a cup of jaggery and little water.
5. Keep mixing it and boil on a low flame until the jaggery melts well.
6. Strain the melted jaggery into another pan.
7. Boil the melted jaggery well until it comes a little thick and one string syrup.
8. To verify, take a drop of syrup into a small bowl of water and if it forms a round ball then that means the syrup is ready. 
9. Add roasted puffed rice, 1/4 cup of roasted chana dal, 1/8 tsp of cardamom powder, and a tsp of ghee.
10. Mix them well until they are coated well with the syrup.
11. Laddu mixture is ready.
12. Wet your hands with little water and then take a handful of laddu mixture.
13. Make a round-shaped laddu, when the laddu mixture is still warm.
14. That's it! Murmura Laddus are ready.
15. Cool this down before you eat them.

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Hitikida Avarekalu Saaru | ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು

Enjoy the recipe for Hitikida Avarekalu Saaru (ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು) which is a traditional winter favorite in Karnataka. Avarekalu (ಅವರೇಕಾಳು or Surti Papdi) (also called Lilva Beans in English) are available in plenty during winter and are a treasured ingredient in Karnataka Cuisine.

People in Karnataka use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti. But for this recipe, you need to skin out the beans where the thin translucent cover from the beans is removed. This is done by lightly pressing and squeezing the beans. That's why the name Hitikida Avarekalu Saaru is in the Kannada language, where the word ‘hitikida’ means pressed or squeezed.

This beans curry has complex flavors and tastes very good with pooris or chapatis.

Using Avarekalu, you can prepare the avarekalu sagu recipe which is a creamy delicious gravy made with fresh butter beans from Karnataka cuisine.

Ingredients

1. Avarekaalu - 1/2 kg, peeled
2. Cooking oil - 1 tbsp + 2 tbsp
3. Onion - 2, sliced
4. Onion - 1, finely chopped
5. Dry red chilies - 8
6. Curry leaves - few
7. Ginger - an inch, chopped
8. Garlic pods - 12 to 15
9. Cinnamon stick - 2 inch
10. Cloves - 5 to 6
11. Cumin seeds - 1 tsp
12. Peppercorns - 1/2 tsp
13. Coconut - 1/2 cup
14. Tomato - 2, sliced
15. Coriander leaves - few
16. Coriander powder - 1 tbsp
17. Water - as required
18. Mustard seeds - 1 tsp
19. Curry leaves - few

Direction / Method

1. Take a pan, add a tbsp of cooking oil and allow the cooking oil to heat on a low flame.
2. Add 2 sliced onions, 8 dry red chilies, a few curry leaves, an inch of chopped ginger, and 12 to 15 garlic pods.
3. Sauté them for 2 minutes on a low flame.
4. Into this, add 2 inches of cinnamon sticks, 5 to 6 cloves, and a tbsp of poppy seeds.
5. Sauté them for a minute.
6. Turn off the flame and allow them to cool down completely.
7. Transfer them into a blending jar.
8. Into the blending jar, add 1/2 cup of sliced coconut, 2 small pieces of sliced coconut, a few coriander leaves, a tbsp of coriander powder, 1/4 tsp of turmeric powder, and little water.
9. Blend them into a nice and smooth paste.
10. Keep the masala paste aside.
11. Take a pan, add 2 tbsp of cooking oil and allow the cooking oil to heat on a low flame.
12. Add a tsp of mustard and allow them to crackle.
13. Add a finely chopped onion and a few curry leaves.
14. Sauté them for about 2 minutes.
15. Now add 1/2 kg of peeled avarekalu and sauté them for 2 mins.
16. Add the blended masala paste and mix it well.
17. Add some water to adjust the curry consistency and ensure that the curry is a little thick.
18. Close the lid and cook for about 8 minutes on a low flame.
19. After 8 mins, open the lid and give it a mix.
20. Check if the avarekalu is cooked well and then turn off the flame.
21. That's it! ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು is ready to serve.

You can serve this curry with a bowl of rice, ragi balls, chapatis, poori sand dosas as well.

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Momos Chutney

Momos chutney recipe is the spicy chutney for veg momos made with tomatoes, garlic, and red chilies. It is a gluten-free, spicy, and tasty chutney recipe that can be served with a range of momos or steamed dumplings. 

Momos recipes are typically served with a spicy and bright red colored chutney which enhances the taste and experience of momos. They are generally considered street food and can be seen served with a variety of sauces and condiments. 

Ingredients

1. Tomatoes - 4, medium-sized
2. Dry red chilies - 8
3. Water - a glass
4. Cooking oil - 1 tbsp
5. Ginger - 1 tsp, finely chopped
6. Garlic - 1 tsp, finely chopped
7. Sugar - 1/2 tsp
8. Salt - to taste
9. Tomato ketchup - 2 tbsp

Direction

1. Take 4 medium-sized tomatoes and cut them into four pieces.
2. Keep the cut tomatoes aside.
3. Take a pot, add a glass of water and allow it to boil on a medium flame.
4. Add the cut tomatoes into a pot and add 8 dry red chilies
5. Give them a mix and close the pot.
6. Cook the tomatoes for about 10 to 15 minutes until they become soft.
7. When the tomatoes become a soft turn off the flame.
8. Transfer them onto a plate and allow them to cool for some time.
9. When the tomatoes are not hot enough, peel the skin off of the tomatoes.
10. Transfer them into a blending jar and add a little water.
11. Blend them nicely into a smooth puree and keep the puree aside.
12. Take a pan, add a tbsp of cooking oil, and heat to the cooking oil on a low flame.
13. Add a tsp of finely chopped ginger and a tsp of finely chopped garlic.
14. Sauté them for a few seconds.
15. Add prepared puree and mix them well.
16. Add 1/2 tsp of sugar and salt to taste.
17. Mix them well and cook them until the oil is released and it lightly thickens.
18. Turn off the flame.
19. Lastly, add 2 tbsp of tomato ketchup and mix it well.
20. That's it! Turn off the flame and momos chutney is ready.

Serve it with any type of momos dumplings.

This spicy momos chutney / schezwan chutney is an ideal side dip that tastes great when served with veg momos but can be served with your choice of momos.

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Egg Momos

Egg momos is a snack that is very tasty and filling too. It is filled with finely chopped boiled eggs. Momos are healthy and nutritious. These are very easy to prepare dishes and kids love them. Egg Momo is an uncommon but another version of delicious & healthy momos.

In India, Chicken Momos, Paneer Momos, and Veg Momos are very popular and easily available as street food. But Egg Momos are available only in certain locations. It is loved and enjoyed as an evening snack by many.

Ingredients

1. Wheat flour - 1 cup
2. Cooking oil - 1 tsp + 2 tbsp
3. Salt - to taste
4. Onion - 1, finely chopped
5. Ginger garlic paste - 1 tsp
6. Capsicum - 1/4 cup, finely chopped
7. Eggs - 4, boiled & chopped finely
8. Tomato - 1/4 cup, finely chopped (seeds removed)
9. Pepper powder - 1/2 tsp
10. Red chili powder - 1/2 tsp
11. Spring onions or coriander leaves - few, chopped

Direction

1. Take a bowl, add a cup of wheat flour, salt to taste, and a tsp of cooking oil.
2. Mix the ingredients well.
3. Add little by little water as required and make a soft dough.
4. Knead the dough well.
5. Cover the dough and rest it until stuffing is prepared.
6. For stuffing, take a pan, add 2 tbsp of cooking oil and allow the cooking oil to heat.
7. Add a finely chopped onion and sauté them for a minute.
8. Add a tsp of ginger garlic paste and 1/4 cup of finely chopped capsicum.
9. Sauté them for a few seconds.
10. Add 4 boiled and finely chopped eggs, 1/4 cup of finely chopped tomato with seeds removed.
11. Mix and sauté them well.
12. Add 1/2 tsp of pepper powder, 1/2 tsp of red chili powder, salt to taste, and chopped coriander leaves.
13. Mix them well, until well combined.
14. The stuffing for Egg Momos is ready. Keep it aside.
15. Let's prepare the Momos now. Back to the dough, knead it again.
16. Take a small ball-sized dough. Roll it round and press it flat between the palm gently.
17. Take a chapati roller and dust it little flour.
18. Place the dough ball, roll it round like a small poori.
19. Cut it round shape using a small bowl or any tiffin box lid.
20. Discard and reuse the extras.
21. Take the rolled poori in your hand & fill it with a tbsp of egg stuffing.
22. Close the edges nicely and fold it like a Momos of any shape you like.
23. Prepare the momos with the remaining dough and kept them aside.
24. Momos are ready for steaming.
25. Take any pot, steamer, or Idli cooker.
26. Add a glass of water and heat the water for some time.
27. Take a plate and grease it with a little oil.
28. Place the plate on the pot.
29. Place the stuffed Momos onto the plate.
30. Cover the pot with a lid and cook it for 15 minutes on a low flame.
31. Check the momos, if cooked well.
32. That's it! Egg Momos are ready to be served.

Serve them with momos chutney of your choice.

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Potato Pancake (Aloo Cheela)

Aloo Cheela, also called Potato Pancake is an Indian spiced snack version of Potato Pancake mostly loved by Kids. It is a healthy and lip-smacking recipe that can be made quickly within a few minutes. You can also add your own veggies like carrot, cabbage and mix it up.

Ingredients

1. Potato - 4, peeled & grated
2. Onion - 1, finely chopped
3. Cornflour - 4 tbsp
4. Besan flour - 4 tbsp
5. Pepper - 1/2 tsp, crushed
6. Cumin - 1 tsp
7. Red Chili Flakes - 1 tsp
8. Ginger paste - 1/4 tsp
9. Coriander leaves or mixed herbs - a few, chopped
10. Salt - to taste
11. Cooking oil - for roasting

Direction

1. Take a bowl and add some water.
2. Into this bowl, add 3 peeled & grated potatoes.
3. Wash them well and soak them for 5 mins.
4. It will help to separate the starch from potatoes.
5. After soaking them, squeeze and drain off the water from the grated potatoes.
6. Squeeze them well and transfer them into another bowl.
7. Add an onion finely chopped, 4 tbsp of cornflour, 4 tbsp of besan flour, 1/2 tsp of crushed pepper, a tsp of cumin, a tsp of red chili flakes, 1/4 tsp of ginger paste, a few chopped coriander leaves, and salt to taste.
8. Mix and combine them well.
9. If the batter is watery then add little besan flour as required.
10. Make sure the mixture is not watery.
11. Keep the potato mixture aside.
12. Heat a tawa & grease it with little oil.
13. Pour a ladle of potato mixture, spread it a little thick and round in shape.
14. Roast the pancake on a medium flame.
15. Flip it over and roast it on both sides until the pancake turns golden & crisp.
16. Pour a tsp of oil around the pancake.
17. Roast it again on both sides, a little
18. That's it! Aloo Cheela (Potato Pancake) is ready to be served.
19. Serve it with tomato ketchup or mint chutney.

You can serve this for breakfast as it provides necessary nutrients for the day, but this dish can also be served as an evening snack for kids and during tea time for adults.

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Banana Pancake (Eggless)

Eggless banana pancakes are prepared with ripped bananas and wheat flour. They are slightly crispy and puffy-soft from inside but sweet flavored with green cardamom and can be loaded with your favorite toppings.

This eggless banana pancake recipe is super quick and easy to make with wholesome ingredients. 

You can feel good about serving these healthy vegan banana pancakes to the kids. 

Ingredients

1. Bananas - 2, ripped, peeled & chopped
2. Milk - a cup, boiled & cooled
3. Brown sugar - 3 tbsp
4. Vanilla Extract, a tsp or Cardamom powder, a 1/4 tsp
5. Whole-wheat flour - a cup
6. Baking powder - 1/4 tsp
7. Baking soda - 2 pinch
8. Salt - a pinch of
9. Ghee - 2 tsp
10. Cooking oil - a little

Direction

1. Take a bowl, add 2 bananas which are ripped, peeled, and chopped.
2. Mash them well using a masher or a fork.
3. Add a cup of milk which is boiled & cooled, 3 tbsp of brown sugar, 1/4 tsp of cardamom powder into the bowl
4. Mix these ingredients well.
5. Add a cup of whole wheat flour, 1/4 tsp of baking powder, 2 pinches of baking soda, and a pinch of salt.
6. Mix them well and ensure no lumps.
7. Mix them well until they become a smooth and a little thick batter. 
8. Add a tsp of ghee (melted butter) and mix it well.
9. Keep this banana batter aside.
10. Heat a nonstick pan on a medium flame.
11. Apply a little cooking oil on the pan and spread it evenly with a kitchen tissue/cloth.
12. Pour a ladle of batter and spread it a little like a pancake.
13. Cover the pancake with a pan lid and cook it for a minute on a low flame.
14. Pour a  little oil across the pancake.
15. Flip and cook the other side as well until golden brown in color.
16. Transfer the pancake to a serving plate.
17. Prepare the remaining pancake.
18. That's it! Eggless Pancakes are ready to be served.
19. Garnish them with some raisins or your favorite toppings. Pour some honey on top of the pancake.

You can serve these tempting pancakes for breakfast or pack them for lunch and everyone will enjoy them.

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