Wednesday, November 26, 2008

Cutlet



I was remembering Pintu, who likes these chatpat cutlet. But no problem, my Grand-daughter liked them very much :)



Method:
  • Boil aloo & beetroot.
  • Mash potatoes and grate beetroot.
  • Fry potatoes with some seasoning, grounded ginger, green chillies & salt.
  • Take a lump of potatoes in palm, flatten it & fill in grated beetroot. Close it.
  • Shape it into heart, round or oval shape.
  • Loll it in cornflour batter and roll over bread crumbs.
  • Shallow fry on both sides in a flat pan.
  • Serve hot with green, tomato and/or Imli chutney.

  • Sunday, November 9, 2008

    Sunday breakfast - Dhokla

    Prepared Dhokla for this Sunday breakfast. It is very filling breakfast and easy to make. Only timely preparation is required. But each do not take much time or effort, if you remember to do it.





    And here is one for you. Please help yourself.



    RECIPE UPDATE:
    For making Dhokla as Sunday morning breakfast, preparation may have to start pretty early.

    Ingredients :

    For Dhokla
    3 glass Channa daal
    2 glass Rice
    1 glass Urad
    1 bowl curds
    1 tsp baking soda
    Green chillies
    Ginger
    Salt to taste

    For tempering:
    Oil
    Mustard seeds
    Til seeds
    Curry patta
    Green chillies - sliced
    Onion - chopped

    Method :
    Soak the foll. on Friday night:
    3 glass Channa daal
    2 glass Rice
    1 glass Urad

    On Saturday morning, Mixie all 3 of the above separately and then mix them together in large bowl.

    Leave in a warm place for fermenting.

    Sunday morning, mixie green chillies & ginger. Blend in this, salt, 1 tsp baking soda and 1 bowl curds in the batter. This will make it soft & fluffy.

    Grease a plate with coconut oil and pour in the batter.

    Put the plate in a steaming vessel and cook for 25-30 minutes.
    If you dont have large steamer, you can use the Idli mould and pressure cooker (without whistle weight).

    Once done remove immediately and cut across the plate to form cubes. Or halve or quater each of the idlis. Do this when hot or warm. Else it will form a cold layer on top later and cutting will get messy.

    For tempering, heat oil in kadai. Add mustard & til seeds. Once mustard start crackling, add curry-pattah, chopped onions and chillies. Once done roll in the cut Dhoklas.

    Serve hot with green chutney and Imli chutney.