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Monday, 24 October 2016

Poha (Beaten Rice) Cutlet / Tikki


          These poha (Beaten rice) cutlets are an ideal tea-time snack. They can also be served as appetizers along with some green chutney or ketchup. They are very easy to make and very delicious at the same time. For a healthier version I have used brown poha and brown bread. Finely chopped or grated veggies too can be added to make them more nutritious. Please check for a step by step method with pictures to prepare it.






         I have given a coating of sooji (semolina) but you may also use bread crumbs or they may simply be plain shallow fried without them. Both ways they simply tastes yummy. It is a perfect lunch box meal too, when rolled in roti along with some sliced onion and lettuce.



  • 1 1/2 cups poha (beaten rice) - I have used brown poha
  • 2 brown bread (crust removed)
  • 2 tbsp. fried onions
  • 1" ginger, grated
  • 2 green chilies
  • 2-3 tbsp. coriander leaves, chopped
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. fried peanuts, coarsely ground
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. maida (plain flour)
  • 1 cup sooji / semolina
  • oil to deep fry






          Wash the poha for a few seconds and keep aside for 10 minutes to become soft. Soak the bread in water for a few seconds. Squeeze out the water and add to the drained poha.

           Mix the maida with some water to make a batter. Keep aside. To the poha - bread mix, add all the other ingredients(except maida, sooji & oil) and knead into a dough. 

          Make into desired shapes and transfer on to a plate. Dip them one by one in the batter and coat with the sooji. Arrange all on a plate.

          Heat oil in a pan / kadai and deep fry them on a medium flame few at a time for 2-3 minutes. Drain on a kitchen towel and serve with green chutney / ketchup / red chili sauce.





                     Wash the poha for a few seconds and keep aside for 10 minutes to
                     become soft. 



                  Soak the bread in water for a few seconds. Squeeze out the water and
                  add to the drained poha.



                 To the poha - bread mix, add all the other ingredients(except maida, 
                 sooji & oil) and knead into a dough. 






                           Make into desired shapes and transfer on to a plate. 




                 Dip them one by one in the batter and coat with the sooji. Arrange all
                 on a plate. Heat oil in a pan / kadai and deep fry them on a medium flame
                 few at a time for 2-3 minutes. Drain on a kitchen towel.



                           Serve with green chutney / ketchup / red chili sauce.










Sunday, 23 October 2016

Broccoli Fried Rice


          This is a great way to use up any leftover rice. Make this delicious and healthy Broccoli Fried Rice either for brunch, lunch, dinner or as a lunch box meal. Enjoy with some raita, pickle and an omelette as a bonus. Please check for a step by step method with pictures to prepare it.







  • 1 cup rice, soaked in water for 30 minutes
  • 1 medium broccoli, cut into florets
  • 2 tbsp. oil
  • 1 tsp. ghee
  • 1 tsp. cumin seeds
  • 1 onion, sliced
  • 1 sprig curry leaves
  • 2-3 garlic cloves, sliced
  • 1" ginger, sliced
  • 2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. sambar powder 
  • 2-3 tbsp. coriander leaves, chopped
  • omelette, chilies, sliced lime to garnish (opt)







          Was the rice and drain. Pressure cook it in 1 1/2 cups water for 1-2 whistle. Set aside to cool. Steam the broccoli till tender. keep aside.

          Heat oil and ghee in a pan. Temper with cumin seeds and saute for a few seconds. Add the onion, ginger, garlic, green chilies and curry leaves. Saute till they turn slightly brown.

          Now add the turmeric powder and mix. Then add the steamed broccoli and salt. Combine everything well and saute on a medium flame for 2 minutes.

          Add the coriander powder and sambar powder. Give it a toss and add the rice.. Mix well and saute for 2-3 minutes. when done, add the coriander leaves.

           Give it a stir and cover with a lid for 5 minutes. Serve it along with the omelette and raita.




                  Heat oil and ghee in a pan. Temper with cumin seeds and saute for a 
                  few seconds. Add the onion, ginger, garlic, green chilies and curry leaves.
                  Saute till they turn slightly brown.



                            Now add the turmeric powder and mix. 



                   Then add the steamed broccoli and salt. Combine everything well and
                   saute on a medium flame for 2 minutes.



                             Add the coriander powder and sambar powder. 




                  Give it a toss and add the rice.. Mix well and saute for 2-3 minutes. 



                  When done, add the coriander leaves. Give it a stir and cover with a lid
                  for 5 minutes. Serve it along with the omelette and raita.















Saturday, 22 October 2016

Delicious Mutton Vindaloo - Goan Style


          Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavour. You can enjoy with any sort of rice preparation or flat bread. Please check for a step by step method with pictures to prepare it.








  • 500 gms. mutton on bones, cubed
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/4 cup vinegar
  • 2-3 tbsp. oil
  • 2-3 onions, chopped








          Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.

           Heat oil in a pan and saute the onions till light brown. Now drain the mutton from the marinate and add it to the onions.

          Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency. 

          Garnish with onions and coriander leaves. Serve with plain pulao, kushka biryani, plain steamed rice, jeera rice, naan, tandori roti or just plain chapatti.





                 Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered
                 spices overnight.



                               Heat oil in a pan and saute the onions till light brown. 



                Now drain the mutton from the marinate and add it to the onions. Fry on a high 
                flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame
                till dry.







                       Add 1 cup water and pressure cook for 15-20 minutes on a low flame 
                       after the first whistle. When done, simmer till the gravy turns slightly
                       thick and you get the desired consistency. 








                  Garnish with onions and coriander leaves. Serve with plain pulao,
                  khushka biryani, plain steamed rice, jeera rice, naan, tandori roti or
                  just plain chapatti.









Flaky Parathas


          There are many types of flaky parathas that are really yummy and best enjoyed with a delicious side dish, both veg. or non-veg. This layered, crispy and flaky parathas are made of both plain flour and whole wheat flour. This is a very simple and an unique procedure of making it. So please check for a step by step method with pictures to prepare it.








  • 1 cup maida (plain flour)
  • 1/2 cup atta (whole wheat flour)
  • salt to taste 
  • oil to shallow fry







          In a bowl mix together both the flours and salt. Add water, little at a time and knead a soft dough. Keep aside for 20-25 minutes. 

          Divide the dough into 10 equal portions. Roll out each portion lengthwise by dusting some flour. Take 2 rolled out dough each time and smear some oil over them. Then sprinkle some flour.

          Now place one on top of the other. Bring the end of the lower portion on top and subsequently the other on top of the second fold (as shown below).

          Dust some more flour and roll out into a round shape paratha. Make similar parathas following the same method. 

          Heat a tawa / griddle and fry the parathas one at a time by drizzling some oil all over. Cook on a medium flame till they turn light golden in colour. 

          Transfer to a serving plate. Your flaky parathas are ready. Serve them hot with any side dish, some sliced onion, green chilies and lime.





                    Divide the dough into 10 equal portions. Roll out each portion lengthwise
                    by dusting some flour. Take 2 rolled out dough each time and smear some
                    oil over them. Then sprinkle some flour.



                               Now place one on top of the other as shown above.



                               Bring the end of the lower portion on top 



                      and subsequently the other on top of the second fold (as shown above).



                      Dust some more flour and roll out into a round shape paratha. Make 
                      similar parathas following the same method. 



                     Heat a tawa / griddle and fry the parathas one at a time by drizzling some
                    oil all over. Cook on a medium flame till they turn light golden in colour. 



                                    Serve them hot with any side dish, some sliced onion,
                                    green chilies and lime.










Friday, 21 October 2016

Stuffed Chicken Sausage Parathas


          If you are looking to make some non-veg. stuffed parathas, then you may experiment making this chicken sausage parathas. This is something new that I tried today and it turned out quite tasty and wholesome. 

          These stuffed parathas are ideal for breakfast, lunch, dinner or as a lunch box meal. In fact, you can enjoy it anytime. It can be relished with some chutney, yoghurt, pickles or just plain butter. Please check for a step by step method with pictures to prepare it.






  • 1 & 1/2 cup whole wheat flour
  • pinch of salt
  • water as required to knead the dough
  • 5-6 chicken sausages, grated
  • 1 tbsp. oil
  • 1 tsp. garlic, chopped
  • 2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 2 tbsp. coriander leaves, chopped
  • 1 tbsp. roasted gram flour
  • 1 tbsp. fresh grated coconut
  • oil to shallow fry





          Heat 1 tbsp. oil in a pan and saute the green chilies and garlic for a few seconds. Add the grated sausages, salt, turmeric powder and garam masala powder.

          Fry on a medium flame for 2 minutes. Add the coriander leaves and gram flour. Mix everything well and keep aside to cool. Add the coconut and mix well.

          In a bowl. mix together flour and salt. Add water as required and knead into a tight dough. Cover with a wet cloth and keep aside for 30 minutes.

          Divide into 10 equal portions. Roll out each portion by dusting some flour into a small disc just like a poori. Take one poori and spread some of the stuffing. Cover with another poori and seal all edges.

          Dust some more four and roll out into a paratha. Make similar stuffed parathas with the remaining dough.

          Heat a tawa and shallow fry the parathas one at a time by drizzling some oil all over and around the edges. 

          Cook on both sides till they turn slightly brown in colour. Serve with some chutney, yogurt, pickles or butter.





                              Grate the sausages.



                     Heat 1 tbsp. oil in a pan and saute the green chilies and garlic for a few 
                     seconds. 




                   Add the grated sausages, salt, turmeric powder & garam masala powder.



                   Fry on a medium flame for 2 minutes. Add the coriander leaves and gram 
                   flour. 




                               Mix everything well and keep aside to cool. 




                               Add the coconut and mix well.



                        Roll out each portion by dusting some flour into a small disc just like a
                        poori. Take one poori and spread some of the stuffing. 




                               Cover with another poori and seal all edges.



                               All the parathas rolled out to be fried.



                       Heat a tawa and shallow fry the parathas one at a time by drizzling some
                       oil all over and around the edges. 



                       Cook on both sides till they turn slightly brown in colour.



                              All the fried parathas done.



                               Serve with some chutney, yogurt, pickles or butter.








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