Paneer Bonda

Ingredients:

Finely Grated Paneer -4 cups
Finely chopped onions - 1 cup
Finely grated Carrot - 1 cup
Finely Chopped Green Chillie - 2
All purpose flour - 1/2 cup
Cumin Seeds - 1 tsp
Fresh Corriander leaves - handful
Salt to taste
Bread crumbs
Oil for deep frying

Method:

Mix all the above ingredients except bread crumbs. Do not add water.

Make medium sized balls

Now roll it on bread crumbs

Deep fry in oil until golden brown.

Enjoy with tomato sauce.

Recipe Contributed and Photographed by my sister PK.

Beet and Bread Cutlets

Ingredients:

Beetroots - 2 medium sized

Potatoes - 2 medium sized

Bread Slices - 4

Oil for Shallow Frying

Red Chilli Powder - 1/2 teaspoon

Garam Masala Powder - 1 teaspoon

Bread Crumbs

Salt to taste

Method:

Crumble the Bread Slices into very small pieces.

Place the Beets and Potatoes in a Dish and Pressure Cooker them. The Vegetables are placed in a Dish so as to save the Reddish Beet Water.

When it cools down, grate the Beets. Mash the Potatoes.(Save the Reddish Beet Water that stays on the Dish)

Take a Mixing Bowl and Mix in the Beets, Potatoes, Crumbled Bread, Red Chilli Powder, Beet Water (that has been saved), Garam Masala Powder and Salt. Do not add water. The Consistency should be thick enough to make Cutlets.

Make Small Balls and press on top like Cutlets.

Dredge both sides of the Cutlets in Bread crumbs.

Shallow fry the Cutlets 2 at a time on both the sides.

Serve immediately with tomato Ketchup.

Radish Paratha (Mooli / Mullangi)

Thankyou Saffron Hut, for sharing the wonderful recipe for Mooli Paratha. It came out really well. Before trying the recipe, I was wondering whether I would be able to roll a stuffed patty. I could do it. I followed the exact procedure for the Ingredients as well as Method.

For this recipe, I used Golden Temple Durum Whole Wheat Atta Flour. Click Here for the Recipe

Tomato Coriander Leaves Chutney

Ingredients:

Red Ripe Tomatoes - 4 to 5 ( Chopped )

1 small bunches Coriander Leaves (Remove Stem as much as possible and chop the leaves)

Oil - 1 tablespoon

Mustard Sseeds - 1 teaspoon

Urud Dal - 1 tablespoon

Cumin Seeds - 2 teaspoons

Asafoetida powder

Turmeric Powder

Red Chilli Powder

Dhania Powder - 1 teaspoon

salt

No water required while frying or while grinding. The juice from tomato is enough.

Method:

Heat oil in a Kadai and add the Mustard Seeds, when it sputters, add the Urud Dal, Cumin Seeds.

Add the Chopped Tomatoes. Fry for a couple of minutes and add Turmeric Powder, Dhania powder, Asafoetida powder, Red Chilli Powder and salt. Fry until the Tomatoes become tender.

Add the Chopped Coriander Leaves and fry for 4 to 5 minutes.

Cool down and grind to chutney consistency. Sauteing the Ground Chutney is optional. The taste is enhanced when the chutney is sauted again for 5 minutes.

Serve with Iddli/Dosa or Rice. Tastes really good with curd rice.

Quick Channa Beans Sundal

Why wait for Navarathiri, to taste this delicious, healthy, quick and easy meal. I always have a stock of this Garbanzo beans, so pre-planning to make this Sundal is not required. Just 2 minutes and the Sundal is Ready.

Ingredients:

2 Cans Garbanzo-Beans/Channa beans - Wash the Beans and Keep Separately.

(or)

Soak 1 Cup Dry Channa beans overnight and boil in water until cooked. Cool and Keep it aside.

Oil - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 2 teaspoons

Green Chillies Slit lengthwise - 4

Curry Leaves

Asafoetida Powder

Desiccated Coconut - 2 tablespoons

Salt

Lemon Juice - 1 tablespoon

Grated Raw Mango - 2 tablespoons (Optional)

Method:

Heat oil in a Pan. Add Mustard Seeds, when it sputters, add Urud Dal, Green Chillis, Asafoetida powder and Curry Leaves.

Add the Beans, Grated Raw Mango and Salt. Give it a stir.

Turn off the Heat and Add Coconut and Lemon Juice. Stir well and Serve immediately.

Beetroot Pulao

This is the recipe for my version of Beetroot Pulao. I like this colorful, healthy Beets. The heat for this pulao comes from the MTR Pulao Powder. Green Chillis or any other brand of pulao powder can be substituted in the place of the MTR Pulao Powder.

Ingredients:


Basmathi Rice - 1 Cup (Soak in Water for 15 minutes)

Red Onions - 2 (Cut lengthwise)

A handful of Chopped Cabbage

Beetroot - 2 (Scrape the skin and dice the beetroots)

Oil for seasoning

Cumin Seeds - 1 teaspoon

Cloves - 3 to 4

Bay Leaves - 2

Salt

Garam Masala Powder - 2 teaspoons

MTR Pulao Masala Powder - 3/4 teaspoons


Method:

In a Pressure Pan, Heat oil.

Add the Cumin seeds, Bay Leaves, Cloves, then the Onions. fry the onions.

Add the diced Beetroot and the chopped Cabbage.

Add Garam Masala and MTR Pulao Masala Powder and stir.

Add Salt.

Add 2 cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Serve warm with Raitha of your choice.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Chinese-Style Vegetable Fried Rice

Here is the recipe for my version of Chinese style Vegetable Fried Rice. Very easy and very tasty too. I used Sona Masoori Rice for this Fried rice. I think any rice variety, short or long grain will make a perfect tasty fried rice.

Ingredients:

Rice - 1 Cup ( Cook rice and separate grains)

Mixed Vegetables - Steam cooked - 2 Cups

Vegetables used in this recipe,

Broccoli florets
Baby carrots cut lengthwise
Beans chopped 3/4 inch

Chopped Cabbage handful

Other Vegetables:

Red Onions cut lengthwise
Green Bell Pepper cut lengthwise
Spring Onions one bunch

Sauce:

Maggi Tomato Chilli Sauce - 2 tablespoons
Worchestershire Sauce - 1 tablespoon
Soy Sauce - 1 1/2 tablespoons

Chinese Salt - Aji no moto
Oil - 2 tablespoons

Method:

Steam Cook the Mixed Vegetables.

Heat Oil in a large Kadai, Add the Onions and fry for a couple of minutes.

Then, add the Green Bell Pepper. Saute for another 4 to 5 minutes.

Mix in the Steam Cooked Mixed Vegetables. Fry for a couple of minutes.

Add the Tomato Chilli Sauce, Worchestershire Sauce and Salt. Stir.

Add the cooked Rice and Stir Gently.

Add the Soy Sauce and Stir Gently until Even Distribution.

Garnish with Finely chopped Spring Onions.

Serve Warm immediately.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.