Tuesday, September 29, 2015

Potato - Coriander leaves Cutlet

Easy Potato -Coriander leaves Cutlet is a snack and you can have them in the evening. It is very simple and good to have with ketch up, sweet chutney or any chutney.
Cutlets can be prepared with full of vegetables or potatoes and now a days there are varieties of cutlets made in different way. I have used some boiled potatoes, spices and just roasted with little oil. I used the oil in very small quantity. (It is my way of avoiding extra oil- Health way). Eating lot of oil is not good for the body and the fat content will definitely trouble as acidity or cholesterol.
Lets see some benefits of eating coriander leaves in our diet.
Coriander or cilantro is a wonderful source of dietary fiber. It contain manganese, iron and magnesium. They are rich in Vitamin C, Vitamin K and protein. They also contain a small amount of calcium, phosphorous, potassium and other minerals. (carotene, thiamin and niacin). They are rich in  protein, Vitamin C and Vitamin K. They lower the bad cholesterol and helps to increase the good cholesterol. It is very good for digestive system. It is said that coriander promotes liver functions and bowel movements. It is very good for diabetes patients. It helps to lower the blood sugar levels.They contain anti inflammatory properties and anti septic properties. They are good for eyes and coriander contains high amounts of iron and is essential for curing anemia.
No Onion or Garlic is used in this " Potato-Coriander leaves Cutlet".
As I said earlier it is an easy recipe and yummy snack. Kids and all age group will surely enjoy eating this Potato Cutlet.
You can use these cutlets and prepare burger. 
Lets see the recipe now.

Ingredients :

Potatoes : 4 to 5 (medium size)
Coriander leaves : 1 Bundle
Green chilly : 1
Garam Masala : 1 Teaspoon
Chat Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Chiroti Rava/Semolina (thinner variety) : 1/2 Cup
Bread slices : 5 to 6
Ginger : an inch
Salt : as required
Oil : 1/2 Cup

Method : 

1. Wash and pressure cook potatoes for 6 to 8 minutes and leave it for cooling. Remove the outer skin of the potato once it is cool.
2. Wash and cut coriander leaves, green chilly into small.
3. Wash and clean ginger and remove the outer layer and wash it again. Grate it and keep it aside.
4. Powder bread slices in hand or dry grinder. (no need to remove the sides) and keep it aside.

5. Add garam masala, chat masala, red chilly powder, powdered bread crumbs and salt.
6. Mix all the ingredients nicely and divide the dough into small portion. ( little bigger than a lemon size).
7. Keep a tava/dosa pan on the fire. Heat and put 1/2 teaspoon of oil. Keep dry rava in a plate by the side of the tava.
8. Take a small portion of potato-coriander dough and pat it in your hand and give a shape.(According to your wish).

9. Now dip this cutlet in dry rava (both sides) and put it on the hot tava. Sprinkle some oil on the top.
10. Cook on low flame till they turn golden brown on both sides. (Add little oil while you turn the cutlet to cook other side).
11. Remove from the pan and serve with the side dish you have prepare.
12. Repeat the same with remaining dough and prepare cutlets. We had cutlets with coconut chutney (used red chilly) and dates chutney.

Note :

You can use more oil and shallow fry the cutlet. (option). You can also add cooked peas to the dough. You can add corn flour to the ingredients. ( I have not added). Adding chat masala adds tangy taste since it contain dry mango powder(Amchoor powde) and black salt in chat masala helps in digesting the food easily. (but do not use it in more quantity - you might get stomach pain). Adding onions and garlic is purely optional.
Time : 30 minutes
Serves : 4 to 5 (depending on the size). 
Using Cutlet in Buns(Burgar).
Heat the pan and cut the buns in to half.(cu it middle). Put cut buns on the tava and make it little hot. Wash and grate some carrots.
Now apply little ghee on inner side of the buns. Spread the chutney or ketch up on the top of the ghee or butter you used. Now spread some grated carrots. Put one cutlet and spread little chutney / ketch up on the cutlet. Keep the other bun and njoy.. You can add some roasted ground nuts..on the top of cutlets. It adds to the taste.

Friday, September 25, 2015

Easy Rasmalai

Rasmalai is a sweet traditional dish and full of milk and dry fruits. It is one of my favourite dish too. Preparing this Rasmali, I just think of the time we spent in Dubai. Indeed it was just beautiful days.
Once me and my friends were very entu to present a dance (Kannad song) to one of the programme in Abhdhabi. I think it was one of the Kannada Vishwa Saahitya Sammelana hosted by Abudhabi Karnataka Sangha. Thanks to Sarvottama Shetty who is a good organiser and the head of Abudhabi Kannada Sangha who invited us to participate in the programme. I have gathered a group of people from our friend circle. Our friend who is a good Bharatha Natyam Dancer,  Lakshmi Soory agreed to teach us dance. There was a shortage of dancers and one of our friend Lakshmi Srinath brought her friend's daughter Shwetha Ramesh to dance.This girl was also so entu like us and gave a good company for us. Not only learning dance, we had fun in preparing one dish and bringing it to the place wherever we used to practice. Nothing was in force condition but with love and affection. Our group really had good time spending and did the dance in beautiful way. That time Dr. V. S. Acharya and Kumara Swami and Actor Ramesh Aravind were present in the auditorium. These all things go down the memory line. But the Rasmalai we had which Roopa Ramesh prepared keep coming back again and again. One of our dishout programme Roopa Ramesh brought these delicious rasmalais. It was yummy and we had as many as we wanted. So I have collected the recipe from her and since that time I wanted to try this "Easy Rasmali". Got the chance to prepare now.  
I have used Mayya's  ready to eat "Rasgulla". Now you must have got the idea how one can prepare Rasmalai in an easy method. I like Mayya's product. It is like home made and I am 100% sure it is hygiene. They do take precautions while preparing. As their head line says Mayya's Products are made with love.
Coming back to the recipe of Rasamalai, There are 10 Rasgullas in a tin which cost about Rs. 70.  So 10 Rasamalais can be prepared with one tin of Rasgulla.
You can prepare this Rasmalai for kids party, Ladies Kitty Party, for festival or feast. Give a try and you will love them.
Things needed :
Mayya's Rasgulla Tin : 1
Milk : 1/2 Litre
Sugar : 2 Tablespoon
Cardamom : 2 to 3 Pods
Almonds : 10 to 12 or more
Cashews : 5 to 6
Saffron rakes : 3 to 4.

Method :
1. Keep milk for boiling on low flame. Add sugar and mix it well. Let it boil for 10 minutes. Stir in between. Remove from the fire and allow it to cool. Add saffron's rake.
2. Powder cardamom and add it to the milk.
3. Cut almonds and cashews into small pieces
4. Open Mayya's Rasgulla Tin with the help of opener and put it in a big bowl.
5. Separate the sugar syrup and keep the Rasgulla in a separate plate.
6. Now squeeze out sugar syrup from rasgulla one by one. (Keep a rasgulla on your palm and press it with other hand and remove the sugar syrup). Keep them in a plate.
7. Put cooled boiled milk in a serving dish. Add squeezed Rasgullas. Add cut almonds and cashews on the top.
8. Allow it to set for 20 minutes. (You can keep it in fridge).
9. Rasmalai is ready to serve.
Note :
You can adjust sugar according to your taste.(more/less). Better not to use the sugar syrup which is in the tin.(optional). Adding more almonds is optional. Roasting almonds and cashews is also optional.
Time : 40 minutes.
Serves : 4 to 5

Wednesday, September 23, 2015

Basale & Black Eye Bean Curry

Basale /Malabar leaves are very popular and loaded with vitamins and minerals. They grow plentiful even in pots. We have planted Basale in many small pots and do cut and make use of it very often. Eating the same type of curry, one really gets tired and bored. So while making use of the leaves I try to do give little twist with different taste and get the good result out of it. Here is one such recipe.
Lets see some benefits of eating Black Eye Bean in our diet.
Black Eye bean contain high amount of fiber. Fiber is a nutrient that helps to regulate our digestive system, eases constipation and irritable bowel syndrome. Fiber helps to control cholesterol levels and good for people who wants to control their weight. Black Eye Bean is loaded with Potassium and potassium helps in controlling our blood pressure. They also support and strengthen our muscles and bones. They are low in fat and calories. They contain good amount of protein and Iron.
Basale & Black Eye Bean Curry do not contain any onion or garlic.
Baslae/Malabar leaves, dil leaves and Tomatoes are from our home garden.

Ingredients :

To Cook :
Black Eye Bean : 1 Cup
Basale Leaves : 1 Bundle
Dil Leaves : 1 Handful (optional)
Tomatoes : 4 to 5 (Raw tomatoes)
To Fry : 
 Methi Seeds : 1/4
Channa Dal : 1 Tablespoon
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Red chilly : 6 to 8
Ingh :Asafoetida : a little
Curry leaves : 5 to 6
Oil : 1 Teaspoon
To Grind :
Coconut : 1/2 Cup
Tamarind : a small marble size
Fried spices along with fresh coconut
To Add
Coriander leaves : 1 Tablespoon
Methi seeds : 1/4 Teaspoon.
Salt : as required

Method :

1. Wash and cut basale/malabar leaves, dil leaves, Tomatoes in to small and cook till they turn soft. (Use 1/2 cup of water).
2. Wash and cook black eye bean and pressure cook with a cup of water and allow it to cool. (for  8 minutes).
3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil, methi seeds (1/4 teaspoon) and fry till they turn brown.
5. Add channa dal, red chilly and fry nicely till dal turn golden brown. Add coriander seeds and fry for 10 seconds.
6. Add ingh, jeera and curry leaves and put off the fire. Let fried ingredients cool.
7. Now grind coconut and fried spices till paste. Add little water to grind.
8. Keep a big pan and put cooked leaves, black eye beans and mix it well. Add a pinch of turmeric powder.
9. Add Salt and cook for 2 to 3 minutes. Add ground paste, raw methi seeds (1/4 Teaspoon) and mix it well.
10. Let it cook for 3 to 4 minutes. Now shift the curry to a serving dish and add coriander leaves on the top.
11. Basale/Black Eye Bean curry is ready to serve.
12. Serve with the main dish you have prepared.(Rice, chapati, roti, dosa or idli).

Note : 

Channa dal is added to thicken the curry. (It gives a good aroma too). Adding raw methi seeds helps to lower the cholesterol content in the curry. Do not add more methi/fenugrik seeds. Curry may turn bitter. Adding onions and garlic is optional. Just add cut onions and you can fry garlic and then add it to the curry. Garlic liking people can enjoy by adding garlic.Dals are not added in this curry. (Adding dal is also an optional. Baslae /Malabar leaves are not used during feast or festival. So you can prepare this curry with any other edible leaves which can be used on festival or feast or special days. You can soak black eye bean for 3 to 4 hours before cooking or you can cook straight . Wash it nicely and add hot water and keep it for 5 to 10 minutes and then pressure cook it for 8 minutes.
Time : 30 Minutes.
Serves : 4 to 5.

Monday, September 21, 2015

Palak Paratha (Green Spicy Chapati)

Palak Paratha is a healthy dish. It is a main dish and we can have them for breakfast, for lunch or for dinner. Normally kids do not want to eat leaves. So here is a simple way that you can make them eat leaves. It is a healthy recipe and not much of spice is used here.
Palak or any other edible leaves are loaded with iron and other minerals.

Lets see some benefits of eating Jeera /cumin seeds in our diet.
Cumin /Jeera seeds have wonderful flavour and aroma. They are loaded with number of health benefits. It is good for improving digestion. They are loaded with fibre and good for people who are suffering  from constipation. They are good sources of potassium and it helps to regulate blood pressure and heart rate. They contain anti inflammatory, anti bacterial and anti fungal properties and they are good remedy for cold and asthma. They contain good amount of iron, and are good for people suffering rom anemia. They also contain high amount of calcium good for women.
No onion or no garlic used in this " Palak Paratha ", and it is easy to prepare. A healthy paratha for all age group, easy to carry for the traveling, kids lunch box and even for the working people.


Wheat Flour : 3 Cups
Palak Leaves : 1 Bundle
Jeera powder : 1/2 Teaspoon
Garam Masala : /12 Teaspoon
Coriander leaves : Handful (of a small bundle).
Chilly powder : 1/4 Teaspoon
Oil : 2 to 3 Tablesppon
Salt : as required

Method :
1.Wash and cut only the leaves of palak (spinach) and keep it aside.
2. Wash and keep coriander leaves aside.
3. Now keep a pan on the fire and put 1/2 glass of water. Let it boil.
4. Add cut palak leaves and let it turn slightly cooked. (1 to 2 minutes). Remove the leaves from the pan and keep the boiled water aside.

5. Let the palak leaves cool. Grind them with coriander leaves nicely till paste. (Do not add any water while grinding).
6. Put the ground palak paste in a bowl. Add salt, garam masala powder jeera powder and chilly powder. Mix it well.
7. Add wheat flour and use palak boiled water and prepare chapathi dough. Keep it for 5 minutes. ( Add extra water if it requires).

8. Keep the dough for 5 minutes and then divide the dough in to small ball size.

9. Dip a ball size of paratha and then roll it out like chapati.
10. Keep tava on the fire and cook paratha on both side by using very little oil.
11. Repeat the same with remaining dough and prepare parathas.
12. Serve paratha with cup of curd and the side dish you have prepared.

Cooking palak is to get away the raw smell. Do not over cook. Cook with little water and use the extra water while preparing the dough. (Palak cooked water). Do not use more spices. Mild spice is always healthy. You can use little ( a tablespoon) ghee or oil while preparing the dough. It helps the and turns the paratha soft. Use of garlic or onion is optional. While grinding you can add garlic pods and thin cut onions can be added while mixing the flour. (Completely optional). The taste differ. You can add jeera seeds instead of jeera powder. (Jeera powder helps the paratha to roll well and you can not see any spice on the top).
Time : 20 minutes
Serves : 4 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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