Tuesday, 30 August 2011

Veggie bread cutlets and Awards!

Bread cutlets can be prepared in many different ways. We can add just onion and spices or to make it more nutritious we can add vegetables. In this recipe, I am using oats bread. One interesting accompaniment with the cutlet is raitha.

Here is a recipe for bread cutlets.

Bread - 4 slices
Potato (Cooked and mashed) - 2 big
Carrot (Grated) - 1
Beetroot (Grated) - 1
Beans (Chopped finely) - 10
Garam masala - 1 tsp
Green chilli (Chopped finely) - 2
Lemon juice - 1 tsp
Coriander leaves (Chopped finely) - 1 tbsp
Oil for shallow frying

Boil potato, peel and mash. Keep aside.
Grate the carrots and beetroot. Add chopped beans to this and steam add
ing a little salt, till they are cooked. Squeeze out the water from the vegetables.
Soak bread in water and mash it.
Now mix all the ingredients together. Take care that the mixture is not watery. In case it is then add bread crumbs to the mixture.
Take a small quantity and flatten it to any desired shape.
Heat a pan. Add little oil and fry the cutlet on both side till it turns golden brown.
Serve hot with raitha, sauce or chutney.

Preparation Time: 30 min
Serves: 4 people


We are truly honored to receive these awards from our dear friend Jay!

Friday, 19 August 2011

Vanilla and Sugar Cookies

Hello everyone! Its indeed been a real long while away from the blogging world! Missed it much. So back with this cookie recipe inspired from one of the cookery videos by Laura Vitale. My elder son loves cookies and I have always wished to prepare some for him at home rather than buy from the market. So here it is!

Wheat flour: 2 cups
Sugar: 1 cup + 1/2 cup for rolling the cookie dough
Baking soda: 1/4 tsp
Baking powder: 1/4 tsp
Salt: A pinch
Unsalted butter: 1 cup
Milk: 1/4 cup
Vanilla extract: 1 tsp

Preheat the oven to 180 deg C. In a large bowl, mix all the dry ingredients. Then incorporate the butter into the flour mixture. Add milk slowly into the flour till you get a smooth batter. Make small balls and roll it on sugar till evenly coated. Place it on a baking tray lined with baking sheet. Bake for about 15-20 minutes.
Relish the cookies and watch out for the top layer!

Preparation time:
30 minutes
Quantity yield: 15

Tuesday, 9 August 2011

Beetroot Pancakes / Beetroot Dosa

Yesterday we were bored of eating rice and chappathi/paratha for dinner. So decided to have something simple yet nutritious and tasty. My husband mentioned about beetroot cutlet at his office canteen. Based on that he came up with this quick recipe for beetroot pancakes/dosa. It tastes very good with onion-tomato raitha.
Here is the recipe.

Beetroot - 3 Grated
Cornflour - 2 tbsp
Rice flour - 2 tbsp
Curry leaves - few finely chopped
Green Chilli - 2 finely chopped
Yogurt - 3 tbsp

Mix all the ingredients to form a thick batter (more like idli consistency).
Heat a tava (griddle).
Pour a spoon full of batter on the griddle and spread it as thin as possible. You can use your hand to spread the dosa.
Pour a tsp of oil and roast both sides.
Serve hot with raitha.

Serves: 2
Preparation Time: About 20-25 mins.

Note: Alternatively leftover dosa batter can be used instead of corn flour and rice flour.

Thursday, 4 August 2011

Banana Peel Thoran

I have been thinking of posting this recipe since a long time. Generally when we make banana chips, we have a lot of peel that goes waste. Instead, the peels can be used to make a wonderful and nutritious thoran. Here is the recipe.

Nendran banana peel - 1 cup
Cowpea (Black eyed pea) - 1/2 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Oil - 2 tbsp

To grind:
Coconut - 4-5 tbsp
Green chilli - 2
Cumin seeds (optional) - 1 tsp

Soak the cowpeas overnight.
Grind coconut, green chilli and cumin seeds and keep aside.
Chop the banana peels into small pieces. Cook the chopped peels along with the the soaked cowpeas, salt and little turmeric adding enough water.
In a pan heat oil. Add mustard. When it splutters, add urad dal. When the urad dal turns pink add curry leaves. Then add the cooked peels and cowpeas and fry for a minute. Finally add the ground coconut chilli mixture and fry for another minute. Serve hot.

Serves: 2 people
Preparation time: About 20 mins

Friday, 22 July 2011

Vegetable Gratin and Second Anniversary

Dear friends...its been really long since our last post. We have been so busy with a new addition to the family. Have missed you all so much. Good to be back. Since it is actually our 3rd anniversary today, thought I will post this dish.

When I was at our company meet, I had this dish for the first time and liked it very much. Unfortunately I didn't know the name of the dish When I googled I got confused between 2 different dishes vegetable casserole and vegetable gratin. The dish that I ate, looked more like vegetable gratin but the recipe required me to add egg. Since we do not eat egg, I substituted it with cream ( which is used in vegetable casserole).This recipe is adaptation from both the dishes. Hubby loves this dish a lot :)

Brinjal (Sliced into rounds)- 1 medium sized
Zucchini (Sliced into rounds)- 1 medium sized
Potato (Sliced into rounds)- 1
Red Onion - 1 (Sliced into medium chunks)
Carrot - 2
Bell Peppers - 1 small
Cream - 1 cup
Milk - 1/2 cup
Grated Garlic - 2 tsp
Grated Cheese - 2 tbsp
Pepper or Oregano to taste

Preheat the oven to 200° C. Place the vegetables in a baking dish. Mix milk, cream, garlic and salt and pour it evenly over the vegetables. The vegetables should be fully covered with this mix. You can add more cream or milk if required. Bake this in the oven for about 10-15 mins. Remove and stir the contents once. Then bake again till it turns light brown. At this point add the grated cheese and bake again till the cheese turn brown.
Remove and add pepper and/or Oregano and enjoy.

Preparation time: About 45 mins.
Serves: 2

Related Posts with Thumbnails