Beetroot and Moong Cutlets

Cutlets is one of our favourite breakfast options. I have made cutlets using almost all the possible combinations . So when Janani  gave me the option of beetroot and any lentil as my secret ingredients for this month's shhh-cooking-secretly-challenge an event by a dear friend Priya , the first thing that came in my mind was to make cutlets.

Made these yummy cutlets for our breakfast . These cutlets can be had even for your meals . They are delicious as well as packed with nutrition.

Ingredients :

2 .....................beetroots ( boiled , peeled and grated)
2....................... potatoes ( boiled , peeled and grated)
1 cup.................moong ( soaked overnight and roughly ground)
1 ........................onion ( finely chopped )
1 tbsp.................chilly , ginger , garlic paste
1/2 cup...............rice flour
salt
oil for shallow frying



Method :

Mix everything well except the oil.

If needed you can add more rice flour .

Heat the pan and apply some oil on it.

Take a lemon sized ball and press it on a pan to form a 2 " inch diameter disc .

Cook for 5 minutes and turn on the other side.

Cook on both sides till golden and crisp.

Serve hot with chutney or a ketchup.

Alu Wadi - Patra

Alu vadi or patra ( rolls made with colocasia leaves) is a very popular side dish or a snack item among maharashtrians and gujarathis. Usually this is made with a filling of gram flour or soaked n ground tuvar daal. I had already made this alu wadi earlier with onions and gram flour filling .

This time for the Shhhh Cooking Secretly  I was paired with Saras who has a lovely blog sarasyummybites and she had given me potatoes and daal as secret ingredients for this month. So I decided to give this traditional snack a twist by making a filling of gram flour and boiled potatoes.

The result was very yummy and soft alu wadis which we all enjoyed .For step wise explaination and how to apply the filling and roll  please refer to my previous post for alu-wadi.

Ingredients :

9 to 10 .....................broad alu leaves (colocasia leaves )

Tempering

2 tbsp......................oil
1/2 tsp ....................mustard seeds
1/2 tsp...................sesame seeds


Filling :

2 cups .......................besan (chana flour)
2 / 3 ............................potatoes ( boiled , peeled n mashed)
2 tbsp........................ginger paste
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :

  Mix all the ingredients given in the filling to make a thick batter.

Wash the leaves and wipe them dry.

Spread out the leaves and smear its back side with little oil.

Now apply the 2 to 3 tbsp of filling thinly and evenly on the leaf.

Pile up two to three leaves on each other.

Roll the leaves tightly taking care that the filling doesn't come out.

You may secure the roll by tying it with thread.

Keep these rolls in a steamer or a cooker and cook without pressure.

The rolls with get steamed in 30 to 40 minutes.

Let the roll cool down, then cut the slices.

Make tempering with oil , mustard seeds and sesame seeds and pour on them.

             

Peach N Cornflakes Pudding

I love baked items and especially bread pudding is my childhood favorite. So this time while making bread pudding.  I also added equal amount of cornflakes and peaches to give a twist to the normal bread pudding.
The pudding filled my kitchen with a lovely peachy aroma when I baked it.

 The reason for adding cornflakes n peaches was that these are my secret ingredients for our monthly event shhh-cooking-secretly-challenge started by Priya Suresh. My this month's partner Sonali gave me these two secret ingredients which worked wonders and made the pudding very delicious .

Ingredients :

2 cups..............................cornflakes ( roasted )
2 cups............................bread crumbs
2 ..................................eggs
2 .................................peaches ( deseeded n cubed )
1 cup...........................sugar
1 tsp...........................baking powder
1/2 tsp........................fruit flavored essence
1 tbsp.......................ghee





Method :

In a bowl mix bread crumbs with eggs , sugar, baking powder and essence.

Keep aside for 1/2 an hour .

Then add the chopped peaches and cornflakes n mix gently.

Bake in a preheated oven at 180 degrees for 20 minutes or till the surface becomes golden.

Serve as it is or serve with vanilla ice cream.

Oats and Jaggery Chikki

I made this chikki for this month's shhh-cooking-secretly-challenge an event started by Priya Suresh . My Partner for this month is Laxmi Priya and she chose oats and jaggery as my secret ingredients. I used chikki gud ( special variety of jaggery used only to make chikkis and laddoos ) for this. Nuts I used were a mix of walnuts, almonds and cashew nuts but you can add or skip the nuts as per your choice. This is a good option as a sweet treat for all of us . Even kids will find this healthy sweet very tempting.

Ingredients :

2 cup ....................oats
1 cup....................shredded jaggery ( used for chikki)
1/4 cup.................black currants
1/4 cup.................candied orange peels
1/2 cup................mixed nuts ( crushed coarsely )
1 tsp..................ghee

Method :


Heat the shredded jaggery in a thick bottom pan with ghee.

The jaggery will first melt and then start bubbling.

Keep a bowl with cold water and drop very little bubbling jaggery in this bowl.

Try gathering the jaggery in bowl and form a ball.

Hit this hardned ball of jaggery on kitchen platform.

If it makes noise like you have hit a stone then the jaggery syrup is ready for use.

Now add all the above things and mix really well.

Immediately pour this on a well greased tray.

Take a greased knife and cut the chikki into desired shapes.

Let the chikki cool completely.

Then separate it and store in a plastic container.

If it becomes difficult to remove the chikki from the tray just hold the tray for a minute on medium flame.

The chikki now can easily be removed.