Drumstick Spinach Cutlets
Cutlets are made in many ways. Today we are telling you about spinach and drumstick leaves cutlets, which are given a special twist of poppy seeds. It is also very easy to make.
Ingredients:
Spinach: 100 grams, Drumstick leaves: 50 grams, Potatoes: 5 pieces (boiled and peeled), Multigrain flour: 4 tablespoons, Red chilli powder: as per taste, Salt: as per taste, Black salt: 1 teaspoon, Dry mango powder: 1 teaspoon, Sugar: As per taste (optional), Cumin: 1 teaspoon, Asafoetida: a pinch, Sesame seeds: 2 tablespoons, Poppy seeds: 2 Tablespoon, Breadcrumbs: 1 tablespoon, Raisins: 1 tablespoon, Cashew pieces: 1 tablespoon, Cheese: 50 grams (grated), coriander leaves: a few (finely chopped), Oil: for frying.
Method of preparation:
Wash spinach and drumstick leaves thoroughly and chop them finely. Boil the potatoes, peel them and mash them well with a masher. Now let's prepare the masala. For this, heat oil in a pan. Add cumin seeds and asafoetida and temper it. Now add potatoes, spinach, drumstick leaves and multigrain oats. Fry till it becomes light golden. Then add salt, black salt, red chili powder, sugar, poppy seeds, sesame seeds, raisins, cashew pieces, cheese, dry mango powder and coriander and mix well. Take out this mixture in a plate and let it cool down a bit. Now apply light oil on your hands and make cutlets of desired size. Wrap them in breadcrumbs, sesame seeds and poppy seeds and fry for 10 to 15 minutes.
Let it dry for some time.
Put some oil on a pan and fry the cutlets on both sides till they become golden and crispy. Sprinkle some cheese and poppy seeds on the prepared cutlets. Serve them hot with tomato sauce or green coriander chutney.
Moong Dal Burger
Burger are made in many ways. Today we are telling you about Moong Dal Burger, which are given a special twist of chutney. It is also very easy to make.
Ingredients:
For Chutney - Oil 1 tbsp, Cumin seeds 1 tsp, White sesame seeds 3 tsp, Curry leaves, Walnuts 1/2 cup, Salt 1/2 tsp, Garlic cloves 4. Whole red chillies 4, Lemon juice 2 tsp.
For potato masala oil 1 tbsp, sesame seeds 1 tsp, green chilli 1 chopped, onion 1 chopped, pav bhaji masala 3 tsp, tomato 2 finely chopped, capsicum 1 finely chopped, boiled potatoes 3, dry mango powder 1/2 tsp, salt.
For Moong Dal Burger, washed moong dal 1/2 cup, wheat flour 1 cup, fenugreek seeds 1 tsp, salt according to taste, curd 1/2 tbsp, Eno 1 tsp, peanut oil 1 tsp, mustard 1 tsp, curry leaves a few.
Method of preparation:
To make chutney, heat oil in a pan and add cumin seeds, sesame seeds and curry leaves. Add onion, green chillies, walnuts, garlic, red chillies and salt and fry. When the mixture cools down, add lemon juice to it and grind again. Chutney is ready.
To make potato masala, heat oil in a pan and fry onion, green chillies, pav bhaji masala, dry mango powder and salt. Add tomatoes and fry. Add capsicum and potatoes after mashing them and fry for 5 minutes and reduce the flame.
For the burger, soak the moong dal and fenugreek seeds for half an hour and grind them smoothly. Add flour and grind again. Add curd, salt and Eno to the batter. Pour the batter in a plate and cook in a steamer plate for 20 minutes. Cool it and cut it into round shapes using a bowl.
Apply chutney on one piece and then potato masala. Apply chutney on the other piece and place it on top of the potato. Apply some ghee on the pan, add sesame seeds and fry the moong dal burger on both sides till it turns golden. Moong dal burger is ready for tiffin.
You can prepare the chutney a day before and keep it ready.
Veg kebab Frankie
Ingredients:
for kebab: 2-3 large boiled potatoes, 1 tbsp oil, 1 finely chopped capsicum, 1 finely chopped onion, 1/2 cup grated paneer, 1 tsp red chilli powder, 1 tsp garam masala, 1/2 tsp chaat masala, 1 tsp roasted cumin powder, 1 tsp salt as per taste.
For Frankie – Wheat flour roti or paratha, green chutney, tomato ketchup, finely chopped onion, lengthwise chopped cabbage and carrot, oil or butter for baking the roti.
Method of preparation:
Grate the potatoes. Heat oil in a pan. Fry onions and bell peppers until slightly soft. Add mashed potatoes and paneer. Add red chili powder, garam masala, chaat masala, cumin powder, and salt, and mix well. Form small kebabs or tikkis from this mixture. Heat a pan. Add a little oil and fry the kebabs until golden brown on both sides. Do not deep fry.
To make a frankie, lightly toast a roti or paratha on both sides, applying a little butter to the pan. Don't let it become too crisp. Place the roti on a plate. Spread some green chutney and tomato ketchup on it. Place the prepared kebab in the center of the roti.
Top the kebabs with onions, cabbage, and carrots. You can also spread cheese if desired. Carefully roll up the roti and wrap it in buttered paper to prevent it from unraveling. Serve the prepared veg kebab frankie hot.
Potato Pancakes
Pancakes are made in many ways. Today we are telling you about Potato Pancakes, which are given a special twist of chutney. It is also very easy to make.
Ingredients:
For chutney- green coriander 1 cup, peanuts- 1/4
Cup, garlic cloves 7, salt - 1/2 teaspoon or according to taste, green chillies 2 finely chopped, lemon juice - 2 teaspoons, oil 1 tablespoon, sesame seeds - 1 teaspoon, mustard seeds - 1/2 teaspoon, curry leaves 8 chopped.
For Sambar Potatoes - 2 boiled, peeled and chopped, mustard seeds - 1/2 tsp, curry leaves 8 chopped, grated coconut - 2 tbsp, turmeric powder - 1/4 tsp, sambar masala - 1 tsp, lemon juice 2 tbsp, salt - 1/2 tsp, oil 1 tbsp.
For Pancakes- Oats- 1/2 cup, Chana dal- 1/2 cup, Beetroot puree- 2 tbsp, Cumin seeds- 1 tsp, Red chilli powder- 1/2 tsp, Salt- 1/4 tsp, Oil- for frying.
Method of preparation:
To make peanut chutney, grind coriander leaves, peanuts, garlic cloves, salt, green chillies, lemon juice and two tablespoons of water. Heat oil in a pan and fry sesame seeds, mustard seeds and curry leaves. Pour this tempering over the chutney.
To make Sambar Aloo, heat oil in the same pan and fry curry leaves and mustard seeds. Add onions, sambar masala, turmeric powder, salt and coconut and fry. Add potatoes and mix well. Add lemon juice.
Now grind oats, beetroot and chana dal finely by adding water as required. Pour this mixture in a big bowl and add cumin seeds, red chili powder and salt to it. Make pancakes of this mixture on a hot pan. Apply oil on it and fry it on medium flame. Now pack potatoes, pancakes and peanut chutney in the tiffin.
Note- Grind the peanut chutney by adding water. Do not use curd or buttermilk otherwise the chutney will turn sour in the tiffin.
Then put it in a sieve so that its water drains out. Heat one tablespoon ghee in a pan and add onion, capsicum, paneer, one spoon chilli flakes and salt and fry lightly.
Flour Corn Bread
Ingredients:
For home cooking 1 cup corn kernels, garlic cloves, Buds 8, Pizza masala 3/4 tsp, Chili flakes 1 tsp, Cheese spread 1/4 cup, Butter 1 tbsp.
For bread- wheat flour 1/2 cup, fine semolina 1/2 cup, curd 1/4 tbsp, sugar 3 tsp, salt 1/2 tsp, lukewarm water 1 cup, oil 2 tbsp, chopped garlic 1/2 tsp.
Other ingredients - Pizza seasoning and chilli plex 1-1 teaspoon.
Method of preparation:
To prepare the stuffing, heat butter in a pan and add half cup corn kernels, garlic cloves and all other ingredients and grind them coarsely. Mix the remaining corn kernels in it.
Mix all the ingredients of the bread and knead a loose dough. Keep it aside overnight. After the yeast rises, roll the dough into a round roti. Put the stuffing mixture on half of the roti and place the other half on top of it. Apply oil on the bed and apply pizza seasoning and chilli flakes. Make light cuts in the middle with a knife.
Now heat the salt in the pan by covering it for 10 minutes. Place a stand in the pan. Place the bread on a plate over it and cover and cook on low flame for 25 minutes or until it turns golden. Pack it in a tiffin along with the sauce.
If you want to make bread immediately, add 1 teaspoon baking powder and 1/4 teaspoon baking soda to the dough and knead it. Kneading this dough more loosely than roti dough will make the bread soft.
Red Fusion Rice
Ingredients:
Cooked rice 2 cups, mixed chopped vegetables (onion, capsicum, carrot, beans etc.) – 1 cup, boiled corn kernels – 2 tbsp, salt to taste.
Method of preparation:
For the sauce- finely chopped garlic and ginger- 1 tbsp, Kashmiri red chilli powder- 1 tbsp, black pepper powder- 1/4 tsp, Schezwan sauce- 1 tbsp, beetroot pulp 1 tbsp (boil the beetroot and grind it to make a paste), oil 1 tbsp (to make the sauce), tomato sauce 1 tbsp, soya sauce- 1/4 tsp, sugar 1 tsp (optional), vinegar- 1/2 tsp, oregano- 1 tsp, oil 1 tbsp (to make the rice).
To make the sauce, heat oil in a pan and sauté garlic and ginger until golden brown. Add the beetroot and lightly sauté. Add the tomato sauce, soy sauce, Schezwan sauce, oregano, black pepper powder, and red chili powder, mixing well. Add a tablespoon of water and bring to a boil. Then, turn off the heat and stir in the vinegar. The red sauce is ready.
Heat oil in a pan, add all the vegetables and corn kernels, and sauté for 2-3 minutes. Once the vegetables are cooked or tender, add the prepared red sauce and salt.
Add the cooked rice and mix gently to avoid breaking the rice. Stir-fry the rice for 2-3 minutes. The delicious red fusion rice is ready. Serve with raita or chutney.
Barley Fried Rice
Ingredients:
Ghee 1 cup, Ghee 3 tbsp, Onion 1 small chopped, Capsicum 1 chopped, Grated Paneer 1 cup, Ginger and Garlic Paste- 1 tsp, Salt to taste, Crushed Red Chilli (Chili Flakes) 1/2 tsp, Pizza Seasoning 1 tsp, Lemon Juice 3 tsp.
Method of preparation:
Wash the barley and cook it with three cups of water till two whistles.
Then put it in a sieve and keep it aside so that its water gets drained. Heat one big spoon ghee in a pan and add onion, capsicum, paneer, one spoon chilli flakes and salt and fry it lightly. Then take it out in a vessel. Heat the remaining ghee in the same pan and fry ginger-garlic paste. Then add pizza seasoning, chilli flakes and salt and fry it. Mix the boiled jowar and vegetable mixture and cook for two minutes. Turn off the gas and add lemon juice. Cool the jowar fried rice a little and keep it in the tiffin.
Dahi Paneer Sabzi
Ingredients:
Paneer- 200 grams, curd- 1 cup, 1 inch grated piece of ginger, green chillies- 2-3 finely chopped, green cardamom- 2, cloves- 2, bay leaf- 1, coriander powder- 1 tsp, cumin powder- 1 tsp, cumin seeds- 1 tsp, turmeric powder- 1/4 tsp, Kashmiri red chilli powder- 1 tbsp, garam masala- 1 tsp, oil- 2 tbsp, kasuri methi- 1 tbsp, salt- as per taste, sugar- 1/4 tsp (optional), chopped coriander- a little.
Method of preparation:
Cut the paneer into small square pieces. In a large bowl, whisk the yogurt thoroughly. Add coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder.
Heat oil in a pan and fry cumin seeds, cardamom, cloves, and bay leaves. Add ginger and green chilies and fry for a few seconds. Reduce the heat and pour the yogurt mixture into the pan. Stir constantly to prevent the yogurt from curdling. Cook the mixture over low heat until the oil separates. Add a little water, salt, and sugar (optional). When the gravy begins to boil, add the paneer pieces and kasuri methi and mix gently.
Cover the pan and cook the curry over low heat for 2-3 minutes. Turn off the heat and stir in the garam masala. Garnish the curd-paneer curry with coriander leaves and serve with roti, parathas, or rice.
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