MUTTER PANEER CUTLETS

 Delicious and melt-in-mouth vegetarian cutlets, which could be served as evening snack or as a filling for sandwiches for your kids’ tiffin.

INGREDIENTS

1 cup Onions, chopped

2 tsp Ginger-garlic paste

3 no.s Green chillies, finely chopped

1 tsp Red chilly powder

1/2 tsp Cumin powder

1 tsp Pepper, crushed

1 and half cups Paneer/Cottage Cheese, grated

1 and half cups Potatoes, boiled & grated

1 cup Green peas, boiled

1 tsp Garam masala

3 tbsp Coriander leaves, finely chopped

1/2 cup flour

Bread crumbs enough to coat

Oil for frying

Heat 2 tbsp oil in a pan and sauté onions till they turn slightly brown in color.


Add ginger-garlic paste and green chilies and sauté till the raw smell disappears.

Throw in all the spices and sauté for a few seconds.

Mix well the paneer and vegetables.

Season with salt and garam masala.

Add coriander leaves to it and mix nicely. Masala is ready. Now, let it cool.

Make balls out of this stuffing and shape it into cutlets; round, oval or heart shape as you wish.

Mix flour in a cup (approximately) of water until no lumps formed.

Dip each cutlet into the flour mixture and then coat well with the breadcrumbs.

Fry these cutlets in oil until it turns dark brown and crisp outside.

Drain on tissue paper and serve hot with mint chutney or ketchup.

TIPS

The potatoes should be boiled perfectly; otherwise the cutlets may absorb too much oil.

You can add 2-3 tbsp of breadcrumbs to the mixture for binding incase if you feel the cutlets are not holding shapes.

ALMOND PEANUT SMOOTHIE

This Rich, creamy and velvety smooth drink is an excellent source of energy with which you could start your day off.

INGREDIENTS:

(yields: 4 servings)

20 Almonds

4 cups Milk

3tbsp Sugar

1 heaped tbsp Peanut Butter

METHOD

Soak almonds for about 2-3 hours. Peel off the skin.

Alternatively you can pour boiling hot water to the almonds and peel it off right there.

Make a paste of almond with little milk.

Now blend with the remaining ingredients all together.

Check the sweetness and adjust it according to your taste.


TIPS/VARIATION
You can add vanilla essence or cardamom instead of peanut butter.
A few thin slices of almonds or apples can be added for the bite.

Coconut & Chana Dal Filling for snacks

Ramadan countdown has begun. The blessed and most beautiful month is near and what better time to prepare for it than right now. It's not necessary to wait until Ramadan to change yourselves. Set your goals and start right now. Planning is essential beforeheand for the maximum utilisation of the month. Here is a beautiful article on time-management tips for Ramadan.

When I do posts on ramadan preparations, many say that ramadan is not about food varieties or stuffing yourselves with food etc. This is true. Me too agree on this. But at the same time we can't ignore the fact that we have to eat something and all. Infact, we have to ensure that we eat right to stay active whole day, to keep our body hydrated during hot days, to pray more and more and not to forget -to run behind our toddlers ;) .. Kids do fast and it's important to take care of their diet too. I can't avoid making tea time snacks, whether oily, wraps, bakes ... anything; but a little. A plate of snacks- just one variety would do. Stuffing is what is against our Sunnah and also spending a lot of time in kitchen, which we can avoid with proper preparations.

Right from sorting the house chores, kitchen cabinets, refrigerators, to freezing some snacks, fillings, etc. the muslim ladies are busy during second half of Sha'ban. It's going to be quite hot and long fasting days this year for us Middle-easternites. So spending in hot kitchen during fasting days can be quite hectic. It's easier when you have some fillings or prepared snacks in the freezer. One such filling which could be frozen is coconut & kadalapparippu(chana dal) sweet filling. This could be used as a filling for Kaayada/Unnakaaya ,Bread fritters , Pazham nirachathu(stuffed plaintain) etc. 

Ingredients:

3 cups coconut

6 tbsp of boiled chana dal

 1 1/4 cups sugar

2 generous pinch of cardamom

2 Eggs (optional)

Method:

Heat coconut and sugar in a pan in low flame. Keep on stirring till the sugar melts and the coconut is well cooked; yet little moisture remains. It may take about 15 minutes. Reducing sugar may result in dried and uncooked filling. Add boiled chana dal/bengal gram to it. Mix well. If you are using egg, add now and saute nicely. Sprinkle cardamom powder on top and immediately transfer to a plate. Let it cool and use as a stuffing to your favorite snacks. You can otherwise freeze it in ziplock bags for later use.

Posts onRAMADAN PREPARATIONS in this blog 

Saturday Snapshots #9 (No recipe Post)

Linking this to Saturday Snapshots Event hosted byMerry Tummy and Siris Food.

Chocolate/Strawberry Donuts

These little cuties are so heavenly delicious that you won't go again to Dunkin or Krispy Kreme for donuts again. I got this recipe from a tv programme , but made my own adjustments and improvised the recipe after 4 attempts. I love this version more. You can play with your own imagination on the toppings. There are lots and lots of varieties. Chocolate, strawberry and icing sugar are few famous ones, which I've mentioned below.

Ingredients:

(Yields: 12)

1 ½ tsp Instant Yeast

250g White Flour (1 1/3   cups)

1/4 cup Milk Powder

 ½tsp Baking Powder

2 tbsp Caster Sugar

1/4 tsp Salt

50 gButter, melted (4 tbsp)

1 Egg

Lukewarm water to knead (125 ml approximately)*

 Chocolate Icing:

1 cup Icing Sugar

1 tsp Butter

1 tbsp Cocoa Powder

2 tbsp Water

Strawberry glaze:

1 cup Icing Sugar

2-3 tbsp Water

2 drop Strawberry essence

1 drop Pink Color

Method:

1. Mix yeast in lukewarm water and keep it aside until froth appears on top just like in the second picture in the collage below.

click the picture for clear view

2. Mix flour, baking powder, salt, sugar and milk powder together.

3. Make a well in the centre and pour the yeast mixture, slightly beaten egg and melted butter to it. Mix well in circular motion and turn into a dough using enough water.

4. Spread little oil on top and wrap with a cling film. Let it rise into double the size. It took about an hour for me though it depends on many other factors like the kitchen temperature, humidity etc.

click the picture for clear view

You can see how my finger impressions came out on the dough when it had risen.

5. Now, punch down the dough and knead well. Punching down helps to deflate the dough and let the air bubbles come out of the dough which was formed by the yeast during rising.

6. Take a small portion of the dough, flatten into 1/2 inch thick. cut out into donut shapes using donut cutter or 2 cookie cutters or even 2 bottle caps of different sizes.

7. Keep these cutouts on a tray and let it rise for about an hour or so till it doubles. Otherwise, you can keep in oven to rise. Preheat oven to 200C for about 15 minutes and switch off the oven. Place the donuts tray inside and leave it there for a few minutes till donuts double in size. Don't forget to turn off the oven before you keep the donuts.

click the picture for clear view

8. Fry these risen donuts in medium-low heat oil till they turn brown. Drain on tissue paper and let it cool before icing is done.

Chocolate/Strawberry Icing:

Sift icing sugar and discard the solids. Heat all the ingredients in a pan until sugar melts nicely. Dip donuts one by one into the icing (chocolate/strawberry)  halfway through , take it out and keep it on a tray. Sprinkle chocolate vermicelli ,sprinkles or walnut chunks on top of that if you wish.

Alternatively, for sugar coated donuts; dip these donuts in melted butter and then coat with icing sugar mixed with a pinch of cinnamon powder.

 Notes:
- * The measure of water mentioned here is just an approximate amount. It varies depending on humidity, size of the egg etc.

-The icing thickens easily. If so, heat it again till it melts . You can add more water if needed.


Linking this to Let's Cook for Easter