Rice and Roti Cutlet

Hi!

I must say I am a bad planner sometimes when it comes to food in a sense that I really try hard not to waste food but some times it does happen that I have left over food which I need to finish. The challenge always is to concoct a preparation which helps me finish the food in a tasty manner so that the family enjoys eating it without making fuss.

There are definitely days when I have some Roti and Rice left over, based on how my mood is I may indulge myself in making savories out of these two. I find it a good way to consume the left over and at the same time making it more nutritious by adding veggies to it. I prefer using very low oil for frying it  or rather roasting it.

The end result is a soft cutlet with a crunchy crust which has all the health benefits of rice and roti plus the veggies. These make an excellent lunch box item and can be served for breakfast along with bread and butter or even as an evening snack item. A green chutney or tomato sauce can be an accompaniment.

I am giving an approx quantity of ingredients and giving a basic guideline for how to go about it. One is free to add their own set of ingredients and flavours.

Ingredients

Left over rotis 7-8

rice about 1-1/2 cups

5-6 chopped green chilies

3 tbsp chopped cilantro

2 tbsp chopped mint

1 small carrot chopped

1 onion chopped

hand full of peas

2 tsp ginger garlic paste

1 tbsp butter

oil for shallow frying

salt to taste

Spices

a tsp of cumin pwd

2 tsp coriander pwd

a tsp of amchoor pwd

1/4 tsp garam masala

Method

In a food processor first put the roti and run it to make it fine and then add the rice and let the two ingredients mix properly.

Heat about 2 tsp of oil in a pan and first saute the onions and green chilies followed by peas and carrots. Add the spices and mix this in the roti-rice mix.

Add the chopped cilantro, mint, butter and salt. Adding the butter makes the cutlet soft inside. The mix should not be too hard or too soft.

Mix all ingredients thoroughly and then shape them into small cutlets and shallow fry.

Serve them hot with sauce or chutney.

 

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Fenugreek Fried Rice ….Indo-Chinese Version

Hi!

I used to experiment a lot with the basic Chinese sauces during my college days, which has reduced considerably now a days. I would use them in making sandwiches, salads and many more things, sadly half of them I do not recollect now. During one of those experiments I made this rice and was genuinely impressed with my culinary skills. At that age getting complimented for a good preparation makes you feel so proud, so I also took no time to reach cloud nine and this became a secret recipe to impress guests and friends…LOL surely this  was a super hit amongst all who tasted it.

Whenever I would make this rice and carry it in my lunch box, I would rarely get to taste it, all my friends would attack my lunch box and finish it off..to top this was my friend A who herself is an excellent cook. Both of us love to talk about food and can spend hours discussing it. She would always ask for this recipe and I would give her a rough idea how I made it. So A, here’s your favorite preparation, I hope you will treasure it as much as I do.

The fenugreek imparts a very subtle aroma to this preparation and does not overpower the taste buds with it’s bitterness. The preparation is light to eat and extremely flavourful. It’s a good way to make children eat the fenugreek. This recipe is my personal recommendation, so do try it once!!

Ingredients

3 cups cooked rice

2 cups Fenugreek leaves (plucked)

2 onions sliced

4  super seasoning cubes

2 tsp white pepper

2-3 tbsp green chili sauce

2 –3 tsp soya sauce

oil for cooking

salt to adjust

Method

Heat oil add onions and saute till transparent.

Add the washed fenugreek leaves and saute, cook till the leaves wilt.

Add the crushed super seasoning powder and white pepper. Mix properly, add soy sauce and green chili sauce. Cook on high flame, add rice and mix. Add salt if required.

This rice can be a complete meal in itself. Relish when served hot.

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Mushroom & Coriander Stem in Coconut Milk Gravy

 

Hi Friends! I am back from my short break, though the break was not that refreshing with the temperature hitting 40C we were left to the mercy  of the air conditioner which helped us stay cool while we fought my younger one’s Viral fever. But  I surely had a great time chatting with Mom-Dad, finishing my half read novels, sleeping and no blogging. I surely found some time once in a while to say hello to some of my blogger friends if not all..! I know I have to catch up many missed out posts… I also gave my younger son a treat at Jehan Numa Palace for getting a scholar badge in his previous class, my parents joined us in the celebration. I am extremely fond of the Thai Green curry and the Pizzas they serve at La Kuchina.

Whenever I get Coriander, while cleaning it I keep aside the tender stems. I simply tie them in a knot  and use them in my Daal and curries to add flavor. I had a pack of Mushroom to finish and I wanted to make it in a different way to amuse my taste buds as well as family’s. I experimented with a few flavors and used my trustworthy tender coriander stems by chopping them finely and in a good quantity,  was not at all disappointed at the end with the resultant curry. I also used some coconut milk which added to the creaminess and richness of the curry but I loved in particular the flavor fenugreek seeds imparted. This curry tasted yummilicious and tastes best with plain rice. My clicks surely do not do justice to the fineness of this curry as I really clicked them in a hurry!!

Ingredients
200 gms Mushroom chopped
2 onions chopped
1 large tomato chopped
4 garlic pods
1/2” inch ginger
3 green chilies
3 spring onion whites chopped
4-5 tbsp coriander stems chopped
salt to taste
oil for cooking
1/2 tsp mustard seeds
1 pack coconut milk
Spices
1/4 tsp fenugreek seeds
1 tsp coriander pwd
1 tsp red chili pwd
1 tbsp kitchen king masala
Method

Heat oil and add mustard seeds, once they splutter add fenugreek seeds and fry them till light brown in colour, avoid burning them.

Add finely chopped onions and saute. Crush together ginger- garlic and green chilies coarsely, add it, saute till the raw smell disappears.

Now add the spring onion whites and cook them slightly followed by some salt and the tomatoes, cook till they are mushy.

Add the remaining spices and saute for half a minute followed by the mushrooms, toss them nicely in the spice blend, cover and cook till done.

Once the Mushrooms are done add the coriander stems followed by coconut milk. Cook for a few more minutes and serve hot. One should not overcook the coconut milk as it loses it’s flavour.

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A Blogging Break

 

 

 

 

Dear Friends!

Last few days have been tiring and strenuous, I was trying to complete the round ups of my first event on time and kids were also finishing school so could not blog hop actively. Now that the kids have finished exams and the new session begins month end,  I decided to take a short break and visit my Mom. I might hop and say hello sometimes but will not be blogging actively for the next few days. I promise to post some interesting stuff by month end till then see ya and I hope everybody still remembers me once I am back!!!

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COMBO EVENT ROUND UP - PART II

Hi! I have updated the I part with a few more interesting Combos so do peep in  there too. Here comes the second and the last part of Combo Event Round Up. In this part we will see Combos from the Northern states of India, Generalised Indian Combos, some International Combos and Fusion recipes.

I thoroughly enjoyed reading the variations in making the very popular Chana Bhatura. Everyone has their own style of making it, emphasizing the popularity of this Combo. I have tried to highlight the key feature of each Chana Bhatura which makes it different from others, in this round up.

We will start with the North India  and Generalised Indian combos first..

NORTH INDIAN COMBOS

Smitha from Smitha’s Spicy Flavour has sent the famous Punjabi Combo Poori Choley. She says, there are two ways I make this curry. One way is by grinding a few chick peas to get the extra thick gravy or by just adding the yogurt to get the gravy. This is the latter kind. She is a new blogger, pls find out time to visit her space.

Nivedita from Nivedita’s Kitchen has sent a Combo from Sindhi cuisine, Brown rice,green veg curry and brinjal fry. She says, It is nothing but Bhooga Chaawal aur Sai bhaji. A traditional Sindhi dish. A wonderful combo for a hungry stomach.

Chaitra of Aathidhyam has also sent Dum Aloo with Roti, a delicious combo from North India. She says, it’s a Sunday special at her place.

Chaitra of Aathidhyam  also sends Mixed Veg Pulao and Paneer Veg Masala. She says, the Paneer butter masala recipe has been loaded with veggies to make a yummy Sunday lunch.

Nandini of Ushanandini's Recipes has sent Makki Di roti, sarson da saag & lassi a delectable combo of Punjab. All Punjabis have to have this combo almost 2-3 times in a week during winter.

Preeti Kashyap of  Relishing Recipes has sent the ever popular Punjabi Chhole Bhature.She says, I have used fresh chhole masala (from a pukka punju aunty- A typical Punjabi lady) and not any branded one in the store. People did find the difference and it did win me a couple of accolades.

Notyet100 of Asankhana has sent a very tasty Chaat item from Uttar Pradesh, Palak fritters with coffee. She says, she tried to recreate her favorite chaat at home and she is very glad for that.

Jyoti of VeggieHut has sent Chhola Bhatura from the state of Punjab. She says, this is another dish which is a hit in my house.

Asha of Foodie’sHope has sent Punjabi Egg Masala with buttered Shajeera, Ajwain and turmeric flavored square Parathas from the world of Punjabi cuisine. She says, this is the easiest and yummiest Egg masala I have ever made. I used "Punjabi Garam Masala" that I  made at home.

Cham from SpiceClub has sent Samosa and Green Chutney a famous snack from North India. She says, it could be served as a light meal along with garbanzo beans curry, a simple green chutney, sweet chutney or even a dash of ketchup!

Sunitha and Namitha of Collaboraive Curry have also shared their recipe of Chhole and Poori, which is abundantly seen in every nook and corner of North India and here in the round up too… Enjoy Namitha’s puffed pooris which reminds her of the Sundrop oil advertisement…read her post for more.

 

Shama of Easy2cookrecipes has sent three wonderful combos from North India. Aloo Paratha and Chili Paneer  Punjabi Chhole Bhatura and Poori and Potato Masala.

Smitha from Smitha’s Spicy Flavour has also sent Vegetable Pulao and Onion Raita. She says, one pot meal, easy to make and handy when there is less time. I used crispy bread too, to give it an extra touch.

Nandini of Ushanandini's Recipes has also sent Aloo Muttar Paratha with Dahi. Punjabi breakfast has to have hot parathas accompanied with Dahi.

Priya Mitharwal from MharoRajasthanRecipes has sent a Combo from Rajasthan, Aloo Methi Curry and Paratha. Rajasthani food is full of flavours, a must try!!

Jyoti of Veggiehut has also sent a famous Chaat Combo, Chhole Tikki Chhat. She says, another preparation of chickpeas which my hubby eats with delight.

Jayashree Srinivas of Desifoodbytes has sent another Paratha combo, Methi Chapati and Raita. She says, pinching out these leaves from their stems is laborious and time consuming, but the goodness & flavour of these greens more than rewards all the effort.

Silpa from Anita’s Kitchen has sent three yummilicious and healthy combos, Dal with collard greens, Potato in poppy almond gravy and Capsicum tomato curry.

Lakshmi of Taste Of Mysore has sent Maida Parota, Peas and Potato Curry and Onion salad. She says, it is  weekend dish I can say for us.  An awesome threesome combination.

Deepti Sidana of A Hint of Spice sends in Chhole Bhature. Do read her post for a unique recipe of Bhatura using buttermilk biscuits and interesting tips on making Chhole.

SriVidhya Ravikumar of Vidhu’s Kitchen has sent Daal and Roti.

SriVidhya Ravikumar of Vidhu’s Kitchen has also sent Chana Bhatura.

Priya of Easy N Tasty Recipes has sent Mint Pulao & Carrot N Avocado Raita. She says, if you are searching for something easy, flavourful, super quick and delicious rice dish for your lunch box or for dinner, one should definitely give a try to this aromatic mint pulao.

Cooking Foodie of 365 Days Of Eating has sent Chhole Bhature. She says, I make smaller bhature as I find big ones intimidating to cook - especially the big wok of hot oil needed to fry them. Here is my favorite way to cook them.

Here comes my entry(Pari from Foodelicious) , Stuffed Fenugreek Leaves Paratha with curds. I say, this Paratha which I make with Methi is an excellent way to hide the methi in a very tasty way and in this way  more amount of methi can be incorporated in  the diet..

INTERNATIONAL COMBOS

Smitha from Smitha’s Spicy Flavour has also sent the Nachos with the works from the Mexican cuisine.  She says, this recipe is an inspiration from the short trip we took with our friends last month to Mohegan Sun casino. It is simple and has lots to veggies and taste yummy, crunchy and spicy.

Shubha of MunchCrunchandSuch has sent a Continental sweet starter Apple Fritters and Almond Sauce. Check it out for it’s amazing crunch.

Sudha from MalaysianDelicacies has sent Pressed rice, Vegetable Stew with Groundnut Gravy a Malaysian Combo. She says, this is a very famous cuisine in Malaysia. Even though the originality of the dish is said from Indonesia, these three in one dish have found their way to Malaysia and Singapore. Do check out her blog for more of such delicacies.

Preeti  from  Khaugiri has sent Nachos with Salsa, the famous Mexican combo. She says, Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. Very healthy indeed!! Keep innovating dear.

Nithya from FourthSenseSamayal  has sent Mexican Tortillas and salsa another very popular starter from Mexican cuisine. Her posts are beautifully presented, visit her blog to explore more..

Graziana from Erbe in cucina (Cooking with herbs) has sent Corn Patties with Coconut Sauce a combo from Indonesia. A combo very interesting and worth trying.

PJ of Ginger&Garlic has sent Three bean vegetarian chili with low-fat cornbread, a combo from Southwest America. She says, my dad always says that the meal on a farm after a hard day of farm-work tastes the best, I have been craving to make this chili cornbread again and again.. Do check her blog to check out her excellent narration skills…

PJ of Ginger&Garlic has also sent Middle eastern stuffed lentil zatar bread with a cool yogurt dip, a combo from Middle east.She says, it is similar to the Afghan Bolani bread except that the bolani wrappers are much thinner and flakier while wrapper for this bread are more paratha like.

Umm Razeen of Kitchen Samraj has sent Roti Jala and Vattalapam from Malaysian cuisine. She says, Roti Jala or lace pancake is made with a specially designed cup during both Eid ul fitr and Eid ul Adha our two festivals.

FUSION  RECIPE COMBOS

Kanchan from Personaltadka has sent a Fusion Combo, Pasta with sauted veggies. The Italian flavour of the Pasta is Indianised. Do read her blog for the touch of humor she adds to her posts.

Jyoti of Panch Pakwan sends Apple & Carrot Soup with Roasted Tomatoes. She says, Fennel seeds in the soup gives it a brilliant flavour.

Prathibha of TheChefandHerKitchen has sent Spinach and Orange Soup with Garlic Bread. She says, the orange gives tanginess and nice twist to the usual spinach soup.

N.S from My Experiments With Food has sent Capsicum-Radish Pulao with Sprouts-Apple Raita. Do check out this unusual Pulao which she made to consume the left over capsicum…

Priya of Easy N Tasty Recipes has sent Peanut Butter & Cumin Crackers & Indianized Chunky Avocado Dip. She says, these crunchy crackers were really tasty, a guilt free snack which can be enjoyed anytime.

Priya of Easy N Tasty Recipes has also sent Corn & Tofu Pulao With Coconut Free Potato & Green Peas Kurma. She says, this corn and tofu pulao suits terribly for lunch box menu and corn gives a crunchiness to this pulao while tofu turns this pulao more delicious and yummy.

Here goes my entry (Pari from Foodelicious), Corn Cottage Cheese Risotto and Grilled Broccoli. Risotto is an Italian way of making rice and Grilled Broccoli is an Indian way of making Kababs.

Kamala Bhoopathy of Cook@ease has sent Green Peas Mutter Pulav and Thakkali Pachadi. She says, this colourful green pulav is very tasty and suits well for parties or get together.

Trishna from Craftymaa has sent Spinach Pulav and Beetroot raita. She says, I love the colors it brings to the dinner table,making it festive right away.

I have tried to include all entries which I have acknowledged and accepted. However, in case I have missed out any entry, please do let me know. Also let me know if any link is not  functioning properly.

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