Easy Veg Paneer Cutlet

Ingredients:
Potato - 2 nos
Carrot - 1 no.
Onion -  1 no.
Peas - 1/4 cup
Paneer - 100 gms
Corn flour - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Roasted Rawa - 1/4 cup
Oil for shallow frying

Method:
Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red  chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer.  Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa.

Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and green chutney

How to make French Fries at home

Ingredients:
Potato - 6 big nos
Salt to taste
Oil for frying

Method:
Choose firm potatoes. Wash and clean the potatoes and cut them into thin finger like strips of about 1/2 inch length. Wash the potatoes more than twice to remove the excess starch in it. Soak the potato slices in ice cold water for about an hour. Drain well and rub with kitchen towels to remove the excess water.

Image of frying basket round

Heat oil and when hot place a frying basket preferably round in shape inside the pan and add a layer of the potato strips. Mix 4 tbsp of salt in 1/2 cup of water and mix well till all the salt dissolves. Add 1 tbsp of salt water to the basket and mix it well so that all the potato strips are evenly coated. Fry the potato strips in the basket until they are golden brown.

The same procedure is to be repeated to all the batches. Remove the excess oil by placing the fried strips in kitchen towels.

Serve with tomato ketchup or spicy cheese dip.

Jelly Vannila Shake

Ingredients:
Milk - 1 cup
Jelly - to serve 4 people
Vannila Ice cream - 1/2 kg pack

Method;
In a blender add milk and ice cream and blend well. When it frosts add the jelly and blend again. Serve chilled in tall glass.

Note:
Strawberry or mango jelly goes well with Vannila Icecream.

Aloo Vada - Indian Street Food

Ingredients:
Potatoes - 4 nos
Onion - 1 no
Green chilly - 1 no.
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Asafodeita - 1 pinch
Turmeric - 1/2 tsp
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Salt to taste
Bajji batter - 1 cup
Oil - for frying

Method:
Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely.

Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well.

After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry till they become golden brown in colour.

Drain on observant paper and serve them with Katta Meeta Chutney

Potato rolls - A great snack for evening after school

Ingredients:
Potato - 4 nos
Green Peas - 4 nos
Cumin powder - 1 tbsp
Amchur - 1 tbsp
Coriander powder - 1/2 tbsp
Green chilly - 5 nos
Salt to taste
Bread slices - 4 nos (White sandwhich bread)
Corn flour - 1 tbsp
Bread crumbs - 1 cup

Method:
Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds after removing the sides. Squeeze out the water completely.

 In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly. Roll the dough to cylinder shapes.

In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs.

Heat oil in a pan and deep fry the rolls in the oil till they turn golden brown and crisp. Serve hot with tomato sauce or green chutney.

Recipe for Paneer Samosa

Ingredients:
Maida or All purpose flour - 1 cup
Ghee - 1 tbsp
Salt little
Oil - to fry
Paneer - 200 gms
Onion - 1 big
Salt to taste
Green Chillies - 1 no
Coriander Leaves - 1/4 cup

Method:
Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion.

Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour.

Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides.

Serve hot with mint chutney and Katta meeta chutney

Recipe for Aloo Tikka

 Ingredients:
Potato - 2 nos
Bread Slices - 6 nos
Onion - 1 medium size
Ginger - 1/2 inch piece
Lemon Juice - 1/2 tbsp
     or
Tamarind Paste - 1/2 tsp
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint paste - 1 tbsp
Oil for deep frying

Method:
  Soak the bread slices in a shallow plate for about 5 mins. Remove and squeeze out water and mash it finely. Pressure cook the potates and peel the skin. Chop onion very finely. Grind green chillies, ginger and coriander leaves, Mint Paste to a fine paste and add it to the potatoes. Mix all the ingredients along with mashed bread and make them into equally shapped balls. Shape them to a tikka.

Heat oil in a pan, when hot reduce the flame to medium. Deep fry the tikkas in the oil. Drain the excess oil.

Makes a great snack for parties, evening snacks for the kids. Serve with mint chutney.

Recipe to make Cashew Pakora at home

Ingredients: 

Cashew nuts whole - 1/4 kg (approximately about 50 pieces)

Bengal Gram Dal - 1 cup

Raw Rice Powder - 1 tsp

Cornflour - 1 tsp

Green chilly - 2 nos

Curry Leaves - 1/2 cup

Garlic - 6 cloves (optional)

Saunf - 1 tsp 

Salt - To taste

Oil - for frying.

Method:

Mix besan flour, rice flour, corn flour together along with salt. Grind garlic, green chillies and saunf to a paste and add it to the flours. Add finely chopped curry leaves to the flour. Add cashew nuts to the flour and add water slowly to make a dough. 

In a pan heat oil and when hot reduce the flame to medium. Add small dumplings little by little to the oil. When they turn golden brown, remove from flame, drain the excess oil. 

This pakora can be stored for about two or three days. Makes a good starter and also a good tea time snack. 

Note: Do not increase the flame untill, the whole consignment of dough is fried.

Onion Pakora

Ingredients:

All ingredients as in Simple Pakora

Onion - 2 to 3 nos big

Method:

Chop Onions finely. Mix the dough as that of Simple Pakora, but before mixing the water add onions and mix well. Add water little by little and make a dough. Heat oil and fry the dough just as said in simple pakora recipe. The onions will turn brown a bit faster than the dough. (But wait till the dough turns golden brown before removing it from oil).

Serve hot. Ideal snack for rainy day.

Cauliflower Pakora

Ingredients:

Cauliflower - 1 big

Gram Flour - 3 tbsp

Red Chilli Powder - 2 tsp

Salt to taste

Amchoor - 1 tsp

Coriander Powder - 2 tsp

Garam Masala - 1 tsp

Green Chillies - 2 to 3

Oil for frying

Method:

Wash and chop cauliflower into florets in a big shallow bowl. Add 1 tsp salt, 1 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder and mix well. Add besan flour, 1/2 salt, 1 tsp red chilly powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder, chopped green chillies and mix well with water and make a thick paste, with very less water. The paste should be thick enough that it coats all over the cauliflower. 

Heat oil. When hot turn the flame to medium. Dip each and every floret of cauliflower in the besan flour mixture till the whole floret is covered with the besan mixture. Fry in oil till it becomes golden brown. At one point of time, about 6 to 8 florets of cauliflower can be fried. Repeat the same with all the florets. 

Serve hot with Tomato sauce and coriander sauce. 

Note: If the paste is not thick, the pakoras will not be crisp enough.

Vegetable Idli Upma Recipe: A Nutritious and Flavorful Twist

This Vegetable Idli Upma recipe is a perfect way to use leftover idlis, transforming them into a nutritious and flavorful dish. Packed with vegetables and mixed sprouts, this upma is ideal for a wholesome lunch or a satisfying evening snack. Follow this step-by-step guide to create a delicious and healthy Vegetable Idli Upma.

Ingredients:

• 6 idlis
• 1 carrot
• 4-6 beans
• 2 potatoes
• 1/4 cup peas
• 1 cup mixed sprouts
• 1 onion
• 2 tomatoes
• 4 green chillies
• 1 lemon
• 1 tbsp cumin seeds
• 4-8 cashew nuts
• 1/4 cup coriander leaves (chopped finely)
• 3 tsp oil
• Salt to taste

Instructions:

1. Prepare the Ingredients:

   • Chop the onion into thin slices.
   • Finely chop the green chillies.
   • Dice the carrot, beans, and potatoes into very small cubes.
   • Cut the idlis into thin strips.

2. Blanch the Vegetables:

   • Bring a pot of water to a boil.
   • Add the diced vegetables (carrot, beans, potatoes, peas) to the boiling water.
   • Blanch the vegetables for a few minutes to retain their crispness and color. Drain and set aside.

3. Cook the Upma:

   • Heat the oil in a pan over medium heat.
   • Add the cumin seeds and sauté until they start to splutter.
   • Add the sliced onions and sauté until they turn soft.
   • Add the blanched vegetables, mixed sprouts, and chopped green chillies. Stir well to combine and heat thoroughly.
   • Add the chopped tomatoes and mix well.

4. Add the Idlis:

   • Add the idli strips to the pan and mix well until all the ingredients are thoroughly combined and heated.
   • Add salt to taste and mix well.
   • Cover the pan and cook for a few minutes to let the flavors meld together.

5. Finish and Serve:

   • Remove the pan from the heat.
   • Garnish with cashew nuts and finely chopped coriander leaves.
   • Squeeze the lemon juice over the upma.
   • Serve hot with a fork and spoon.

Tips for Perfect Vegetable Idli Upma:

• Blanching: Blanching the vegetables helps maintain their texture and color, adding a fresh crunch to the upma.
• Consistency: Ensure the idli pieces are evenly sized to allow for uniform heating and mixing.
• Garnish: Adding cashew nuts provides a delightful crunch and richness to the dish.

Why This Recipe Works:

This Vegetable Idli Upma recipe leverages the nutritious benefits of a variety of vegetables and mixed sprouts. The combination of flavors and textures, along with the spices and lemon juice, creates a balanced and satisfying meal. It's a great way to repurpose leftover idlis into a vibrant and healthy dish.

Related Searches:

• How to use leftover idlis
• Vegetable upma recipes
• Healthy South Indian snacks
• Quick idli recipes
• Nutritious lunch ideas

This Vegetable Idli Upma recipe ensures you can find a healthy and delicious way to enjoy a variety of vegetables and sprouts. Perfect for any meal, this upma is sure to become a favorite in your household!

Simple and Easy Pakora

Ingredients:

Gram flour - 1 cup

Rice Flour - 1/2 cup

Ghee - 1 tbsp

Green Chilly - 2 nos

Red Chilly Powder - 1/2 tbsp(optional)

Salt to taste

Water - 1/2 cup

Curry Leaves - 1/2 cup (finely chopped)

Coriander Leaves - 1/2 cup (finely chopped)

Oil - for deep frying.

Method:

Chop green chillies finely. Mix besan flour and rice flour thoroughly. Add salt, curry leaves, coriander leaves, green chilly, red chilly powder, ghee and mix well. Add water slowly to make thich dough. It should not be of batter consistency. 

Heat oil in a shallow pan and when hot reduce the flame to medium. Take the dough in hand and put pieces into the oil. (no need to make the dough into perfect ball before frying). At one time depending upon the size of the pan about 6 to 8 nos can be fried. Keep turning the pieces till they turn golden brown. (Do not let it turn dark brown, for the taste of the pakoras might get altered). Drain the pakoras in kitchen towel and serve hot. 

Though these pakoras need no side dishes, it can be taken with tomato ketchup or green chutney.

Delicious and Fluffy Rawa Idli Recipe: Perfect for Kids and Adults

This Rawa Idli recipe is a quick and easy way to make delicious, fluffy idlis without the need for fermentation. The addition of vegetables makes it colorful and nutritious, making it a hit with both kids and adults. Follow this step-by-step guide to make perfect Rawa Idlis at home.

Ingredients:

• 1 cup Bombay Rawa (semolina)
• 1 cup sour curd (well-beaten)
• 2 tbsp gram dal (optional)
• 3 tbsp oil
• 2 tbsp ghee
• 1 tsp fruit salt
• 1/2 cup coriander leaves (finely chopped)
• Salt to taste
• 1 tsp mustard seeds
• 3 green chillies (finely chopped)
• 8 cashew nuts (finely chopped)
• 1 tsp asafoetida powder
• 1/2 cup curry leaves (finely chopped)
• 1 carrot (grated or finely diced)
• 1 potato (grated or finely diced)
• 1/4 cup peas

Instructions:

1. Dry Roast the Rawa:

   • Dry roast the rawa in a pan over medium heat until it turns light golden brown. Let it cool completely.

2. Prepare the Tempering:

   • In a pan, heat the oil.
   • Add mustard seeds and let them splutter.
   • Add finely chopped green chillies, cashew nuts, asafoetida powder, and curry leaves. Sauté until the cashew nuts turn golden brown.

3. Mix the Rawa and Tempering:

   • Add the roasted rawa to the pan with the tempering mixture. Blend well.
   • Remove from flame and let the mixture cool.

4. Prepare the Batter:

   • In a large mixing bowl, combine the rawa mixture with salt, fruit salt, and finely chopped coriander leaves.
   • Soak gram dal for an hour, drain thoroughly, and add it to the rawa mixture.
   • Beat 1/2 cup of curd well and add it to the rawa mixture along with 1 cup of water. Mix thoroughly.
   • Let the mixture soak for about 2 to 3 hours.

5. Add Vegetables (Optional):

   • For a more colorful and nutritious idli, add grated or finely diced carrot, potato, and peas to the batter.

6. Final Preparation Before Steaming:

   • Just before steaming, beat the remaining 1/2 cup of curd thoroughly and add it to the rawa mixture. Mix well to ensure the batter is smooth and well-combined.

7. Steam the Idlis:

   • Grease idli plates or cups with a little oil.
   • Pour the batter into the idli molds.
   • Steam the idlis for about 8 to 10 minutes, ensuring that the steam is not too sticky if using a pressure cooker.

8. Serve:

   • Carefully remove the idlis from the molds.
   • Serve hot with coconut chutney, sambar, or any chutney of your choice.

Tips for Perfect Rawa Idlis:

• Consistency: Ensure the batter is smooth and slightly thick but pourable. Adjust water as needed.
• Fruit Salt: Add fruit salt just before steaming to get fluffy and soft idlis.
• Vegetables: Finely grate or dice the vegetables to ensure they cook well and blend into the idli batter seamlessly.

Why This Recipe Works:

This Rawa Idli recipe is quick and does not require fermentation, making it perfect for a last-minute breakfast or snack. The tempering and addition of vegetables enhance the flavor and nutritional value, making these idlis both delicious and healthy.

Related Searches:

• Quick Rawa Idli recipe
• No-fermentation idli recipes
• Healthy idli recipes for kids
• Instant idli recipes
• How to make fluffy Rawa Idlis

This Rawa Idli recipe ensures you can easily find and enjoy a healthy, delicious, and quick meal that's perfect for any time of the day. Enjoy the vibrant flavors and soft texture with every bite!