Vegetable Cutlet

Vegetable Cutlet

(Easy and yummy vegetable cutlet)

Cutlet is a simple and tasty bite along snack with tea or coffee. It is the universal favorite for quite a lot number of people including me. Cutlet is an easy option when it comes to serving guests for tea or while Ramadan when hot and fried snacks turn out to be a must for again a lot of people including me. Especially when we have the masala ready in stock. It just takes minutes to dip them in egg white/ flour paste , coat them in bread crumbs and deep fry in hot oil. All four in my home love cutlets and that is the main reason, cutlet is a regular in my home. Love these crispy and crunchy golden brown beauties.

The recipe I have shared here is that of a easy vegetable cutlet where I have cooked with the available veggies. We can add the vegetables according to the availability at home. We can also add cooked and  minced meat to the masala to make chicken/ beef cutlets. I will share a detailed version of the non vegetarian cutlet recipe soon.


Off to the recipe,

INGREDIENTS:

  1. Potato                                               – 2 boiled and mashed
  2. Green peas                                       -1/4 cup cooked
  3. Onion                                                – 2 chopped
  4. Green chillies                                  -2 chopped
  5. Carrot                                               -1 chopped/grated
  6. Ginger                                             – 1 inch chopped
  7. Pepper                                             -1 tsp
  8. Garam Masala                               – 3/4 tsp
  9. Turmeric powder                         – 3/4 tsp
  10. Coriander leaves                          – a fistful chopped
  11. Salt                                                  – As needed
  12. Oil                                                    – 3 tbspn+ To fry
  13. Egg white  *                                   – 1 beaten
  14. Bread crumbs                               -1 to 1.5 cups As needed

* – For a fully vegetarian version, You can substitute egg white with a flour paste (1/2 cup maida mixed in 1 cup of water).

METHOD:

  • Boil and mash the potaoes and green peas and set aside. Care should be taken that the green peas is only partly mashed { This gives a biting texture to your cutlet}.
  • Heat 3 tbspn of oil in a kadai and saute together the chopped- onion, green chillies, ginger and  carrot until it turns golden brown.
  • Add salt, 3/4 tsp of turmeric powder, 1 tsp of pepper and 3/4 tsp of garam masala and saute until the raw smell of the powders are gone.
  • Add in the mashed potatoes and green peas mix well. Throw in the coriander leaves and mix well.
  • Make small patties of desired shape, dip them in egg white, roll in bread crumbs and fry until golden brown in hot oil.

Dunk your crispy crunchy veg cutlets in ketchup or the sauce of your choice and enjoy it hot with a cup of tea or coffee.

Happy Dunking!!!!!!!!!!!

Niznaz notes:

  1. I usually add onion, green chillies, ginger and carrot all together to my food processor bowl and chop it together to make life easy.
  2. We can add in any vegetable of our choice to the carrot.

Love and Regards,

Niznaz.

 

Aloo Paneer Gravy

Aloo Paneer Gravy

Creamy veg gravy in a combination of potatoes and cottage cheese with a flavor of mint


Here I am back to blogging after a short break . And that too back with a bang!!!! It is going to rain recipes here on…. Expect the Unexpected.. A bombardment of simple, easy and yummy recipes..Wooohoooo!!!

I had been away from my blog baby for quite some reasons and I would love to thank all my dearest readers who kept on constantly asking and reminding me to come back sooon. Thank you all,,, Thanks a lott..

This is a recipe request by my dear friend who asked me to post the recipes of some simple gravies which can be had with rotis . It is the roti routine for most of us for dinner at home and here I am with a simple , creamy veg gravy that accompanies the roti of your choice very well. Paneer has been in stock in my freezer for quite some time and I did not want to make the usual paneer butter gravy. I wanted the gravy to be simple yet flavorful. I also wanted some other veggie along with Paneer in my gravy. That was how the Aloo paneer gravy was born in Cuizine de Haza kitchen. Thanks to my dear taste tester husband who is the real criticizer for all my recipes . He equally appreciates and complements  me in my cooking while constructively criticizing me for all the flop trials which I have made and that is what, which keeps me going.

Off to the recipe,

Ingredients:

  1. Potato parboiled                – 1  cut into cubes
  2. Paneer                                  – 1 cup cut into cubes

To marinate paneer and potato seperately:

  1. Yoghurt                           – 2 tbspn
  2. Salt                                   – As needed
  3. Turmeric powder          – A pinch
  4. Pepper powder              -1/2 tsp
  5. Garlic                               – 1 chopped
  6. Green chilly                   – 1 chopped
  7. Coriander leaves           – a few

For the gravy:

  •  1. Cinnamon                   –  2
  • 2. Cardamom                       – 1
  • 3. Cloves                               – 3
  • 4. Oil                                     – 3 tbspn+ 3 tbspn
  • 5. Salt                                   – To taste
  • 6. Turmeric powder          -1/2 tspn
  • 7. Coriander powder        – 1.5 tsp
  • 8. Chilly powder              – 1/2 tsp
  • 9. Garlic                            – 4 cloves
  • 10. Chilly                          – 4
  • 11. Coriander leaves       – a fistful
  • 12. Mint leaves                – a fistful
  • 13. Onion                           -1 cut into chunks
  • 14. Tomato                       – 1 cut into chunks
  • 15. Fennel seeds             – 1/2 tsp
  • 16. Yoghurt                     – 2 tsp
  • 17. Water                       – 1 cup

Method:

  • Marinate paneer with all the ingredients under “To marinate” and set aside for 30 minutes.
  • Parboil potato in boiling water for a few minutes, drain the excess water and marinate with all the ingredients under “To marinate” and set aside for 30 minutes. After 30 minutes roast the potato in a non stick pan adding a few drops of oil and set aside.

For the gravy

  • Heat 3 tbsp oil in the same pan that potatoes was roasted. Add  4 garlic cloves , 4  green chillies , coriander leaves, mint leaves and saute well.
  • Add the powders one by one and stir well until cooked.
  • Add onion, tomato, fennel seeds and fry well until cooked. Allow it to cool.
  • Onion and Tomato sauted

  • Grind this to a smooth paste adding 2 tbspn of yoghurt and 1 cup of water.
  • Heat a kadai, splutter  1 cardamom, 3 cloves and 2 cinnamon. Add the ground paste and let it cook until bubbles appear.
  • Add the marinated paneer, close with a  lid and cook until bubbles appear.
  • Now add in the pan roasted potatoes and give it a stir.
  • Garnish with slit green chillies optional and serve it with triangle paratha.

Relish in……..

Love and Regards,

Niznaz

Egg Pakoras

Egg Pakoras

(Boiled eggs dipped in pakora batter and deep fried)

Egg Pakoras are a favorite and a regular at home especially during Ramadan. All 4 of us love this easy snack to munch on with evening tea.It is crispy when served hot. Serve it with the favorite dip of your choice. We love to munch on the egg pakoras with ketchup or coriander chutney.

Off to the recipe,

INGREDIENTS:

  1. Eggs                                   – 4 (boiled and halved)
  2. Oil                                       – To fry

For the Batter:

  1. All purpose flour                        – 3 tbspn
  2. Rice flour                                    -3 tbspn
  3. Salt                                              – As needed
  4. Turmeric powder                     – a pinch
  5. Coriander leaves                       – a few chopped
  6. Green chillies                            – 2 chopped
  7. Hing                                            – a pinch (optional)
  8. Cumin seeds                              – 1/2 tsp(optional)
  9. Ginger garlic paste                  -1/2 tsp(optional)
  10. Water                                         – to make a batter

METHOD:

  • Hard boil the eggs and cut it into halves and set aside.
  • Make a batter of all the ingredients under “For the batter” of a semi thick consistency.
  • Heat oil in a kadai, dip the boiled eggs in the batter and deep fry on a medium high flame.
  • Serve hot with the dip of your choice.

Munch on!!!!!!!!!

Love and Regards,

NIZNAZ.

 

Beetroot Milk

Beetroot Milk

(Instant drink with beetroot syrup)

Recipe#1



This is the most easiest ever 2 ingredient  drink that can be made with beetroot syrup. Try it and let me know how you all like it. My kid’s favorite pink juice that is how they call it. My aunt makes them whenever my kids visit her and demand for their pink juice.

Off to the recipe,

INGREDIENTS:

  1. Milk                                                               – 1 cup
  2. Beetroot syrup                                             – 2 tsp

METHOD:

  • Take 1 cup of milk and stir in 2 tsp of beetroot syrup.

Your beetroot milk is ready to be served. 

Sip and slurp!!!

NIZNAZ Notes:

  • You can substitute 1/2 glass of water with 1/2 glass of milk.
  • Beetroot milk tastes best when chilled.

Love and Regards,

NIZNAZ.

 

Beetroot Syrup

Beetroot Syrup

(One syrup that can make 3 drinks and many more recipes to come)



Lover of beets??? Then this one is right for you. Fussy eating kids?? Then this is the syrup apt for you.Today, I am here with a syrup that can make 3 different type of drinks instantly, that too healthy and easy drinks. I also wanted to post this now because it is Ramadan and making this syrup once can make 3 different type of instant drinks in a jiffy . Above all, this syrup is  a 3 ingredient syrup which is as easy as 1-2-3.

1 syrup- 3 drinks. Beetroot milk, Beetroot rose milk and Beetroot milkshake.

Many more recipes to come… Would love to call this the pinky syrup or the magic syrup.. Hehe…I am not exaggerating.. U need to try it to know how tasty and easy it is.This syrup needs to be refrigerated and can be refrigerated upto 2 weeks in a container or a bottle.This recipe was shared to me by my dear aunt – my imichi(my mom’s sissy.)The beetroot milk made of this syrup is a personal favorite of my kids who call it the pink juice. They just love this drink.

Off to the recipe,

INGREDIENTS:

  1. Beetroot                        – 250 g / 1 big size
  2. Sugar                             – 250 g/ 1 cup
  3. Water                             -1/2 cup+( Water enough to cover the beetroot(approximately 1 cup).)

(You can also double the recipe)

METHOD:

  1. Chop the beetroot into bite size chunks.
  2. Add the beetroot in a cooker and cover it with water just enough to cover the beets.
  3. Pressure cook for 4-5 whistles. Set aside. Let it cool.
  4. Make sugar syrup by adding sugar and water(1/2 cup) in a pan and keep stirring until the syrup is formed.Let it cool.                                            
  5. Now blend together the cooked beets and the sugar syrup.
  6. Store in a sterile container upto 2 weeks in a refrigerator.
  7. Enjoy awesome recipes which will be posted back to back.

Love and Regards,

Niznaz.

Chicken HoneyBee

Chicken Honeybee

(Deep fried chicken rolled and shaped like a honey bee)

Mistook it for real???? Heheee… It is edible honey bee. Scroll down for recipe.



Honeybee is a deep fried appetizer made with boneless chicken. I feel this is the most easiest of all of the variety snack recipes and a show stealer recipe in any of the gatherings. No hassle, easy , crispy and yummy of all of the appetizers. Chicken is grounded with spices and then rolled and shaped into cylinders. Rolled with coloured dough and deep fried in oil. That’s it.. Your crunchy, munchy, yummy chicken honey bee is ready to be munched on.

This is the savory recipe which I gave my dear group mates for the savory snack along recipe. I had 20 tried clicks and the best part is , all were so happy with the recipe for 2 reasons, one for it’s ease of being made and the other, for it’s crispy, crunchy taste. Happy me and happy team!!!!!! I am also including a collage of all the tried clicks of the honeybee.

Off to the recipe,

INGREDIENTS:

For the dough:

  1. Maida                                                                       – 1/2 cup
  2. Oil                                                                             – a few drops
  3. Salt                                                                           – As needed
  4. Water                                                                      -1/4 – 1/2 cup
  5. Turmeric powder/ Yellow food color               – 1/4 tsp

For the balls:

  1. Chicken boneless                                                  – 300 g
  2. Chilly                                                                       – 4 
  3. Coriander leaves                                                   – 2 tbspn chopped
  4. Curry leaves                                                            – 1 spring
  5. Garlic                                                                        -4 cloves
  6. Ginger                                                                       – small piece
  7. Shallots                                                                    – 8
  8. Turmeric powder                                                   – 1/2 tsp
  9. Coriander powder                                                  – 1 tsp
  10. Garam masala                                                        -3/4 tsp
  11. Pepper                                                                      – 1/2 tsp
  12. Chilly powder                                                          -1 tbspn
  13. Salt                                                                            – As needed
  14. Lemon                                                                      – 1 squeezed

To Fry:

  1. Oil                                                                             – As needed

METHOD:

  • Make a smooth dough with all the ingredients listed under “For the dough”.
  • Flatten the dough and cut into thin strips.
  • Grind together in a blender, all the ingredients listed under”For the balls”.
  • Make small size cylindrical balls.
  • Wrap the chicken balls with the strips in the shape of a honey bee.
  • Deep fry in oil.

** Let your imaginations run wild. You can make honeybee s wings with the dough and deep fry to attract your guests.

Your honey bee is ready to be munched upon with the favorite dip of your choice. Serve hot.

Happy munching!!!

dav

Love and regards,

NIZNAZ.

 

Ginger Garlic Cubes

Ginger Garlic Cubes

(Frozen ginger garlic paste in cube form)

Ramadan is at our doorsteps and everyone is getting ready to be physically and spiritually submissive. So,let’s make things easy and dedicate more time on our devotion. Cuizine de Haza is coming up with simple home made tips, tricks and tactics as well as some simple recipes to reduce the cooking time. This is a great time saver in kitchen which I have been following for quite some time, (two years) since I have started doing this and would love to share it to others who do not know.


Off to the recipe,

  1. Ginger                                 – 100 gms
  2. Garlic                                  – 100 gms

Niznaz Star tip: Peel your ginger and garlic during your free time, when you watch your favorite tv shows or during your play time with kids.

Method:

  1. Peel the ginger and garlic.
  2. Grind them together in the small jar of a mixie to a smooth paste adding little or no water at all.
  3. Spread the paste in a flat plate.
  4. Freeze the paste for 3 hours.
  5. After 3 hours, take out the plate, cut the paste into cubes and refreeze it again for 3-4 hours.
  6. Once frozen, take out the squares and store them in an airtight container/ bottle. 
  7. At the time of using, take each square cube which is equivalent to 1 tsp of ginger garlic paste.
  8. Ginger garlic paste stays fresh in freezer for a couple of months.Make life easy.

Niznaz Notes:

  • You can take any amount of ginger garlic paste in equal quantity.
  • You can add a small quantity of oil to the paste if you prefer.
  • You can also add a few cumin/ fennel seeds according to your preference for flavoring the ginger garlic paste.

Relax, spend less time in kitchen and enjoy life…..

Love and Regards,

NIZNAZ.

Baked Dates Pudding

Baked Dates Pudding

(Dates based baked dessert)


It’s May 10, and time for MFB challenge. It has been a hectic schedule and was unable to participate in the MFB challenges for the past two months. But not this time, Here I am with my recipe,

Baked Dates Pudding.

This is a baked version of a dates based dessert which can be baked in oven as well as stove top. A really amazing, melt in mouth kinda texture with all the goodness of dates and coconut hidden in every bite of each square of the dessert. This is a ramadan special recipe which was shared to me by  Zeeba Shajir, my dear “Zeetha” how I call her. Such a sweet character, though we have not met each other, I feel we share something in common that bonds us both.
This recipe was given to us for an event in our Food and Food Group.  A Snack Along event which was conducted where both me and Zeetha were the hosts. We loved and enjoyed hosting the event. It required us both to give 2 recipes, one sweet and savory. The savory version was done by me wheras the sweet version was done by Zeetha. A yummilicious recipe which you have to taste it to believe it.

I wish to share the collage of all the 19 tried clicks of the Snack Along Event,

I choose this recipe for the MFB challenge because, it is such a easy,quick to make , yummy in the tummy as well as a crowd pleaser recipe in any of the iftar parties for its mildly sweet and the melt in mouth texture.

I am including a click of the pudding baked by Zeeba Shajir,

Off to the recipe,

INGREDIENTS:

  1. Dates                                         – 1 cup
  2. Sugar  *                                      – 1/2 cup
  3. Milk                                          – 2 cups
  4. Rusk powder                           – 1.5 cups
  5. Eggs                                          -3
  6. Butter                                      – 3 tbspn
  7. Coconut                                  – 1 cup
  8. Vanilla essence                      – 1 tsp
  9. Salt                                           – a pinch

METHOD:

  • Wash, deseed and drain the dates. Pulse it in a mixer grinder just until it becomes a coarse mixture.
  • In a bowl, beat butter and sugar until soft and combined.
  • Next add in the eggs one by one, and beat till combined. 
  • Now add in all the ingredients one by one and combine well.
  • Lastly add in milk and mix well. Batter is ready.
  • Bake the batter in a preheated oven at 180 degrees untill done. (30 -45 minutes. Baking time may vary depending on the oven). 
  • Alternatively you can pour the batter in a non stick vessel and cook on stove top in a low flame until done.

  • Cut into squares and serve as it is or with the topping of your choice.

Happy IFTAR!!!!!!

Indulge in…..

Regards,

NIZNAZ.

Chutney Bonda

Chutney Bonda

(Traditional potato stuffed bonda filled with spicy green chutney)


April month at Cuizine de Haza is snack month. Ramadan is fast approaching and everyone is eager to collect some snack recipes so that it can be easily made during the fasting month to break the fast without wasting much time on thinking what has to be made everyday. So, at CdH whatsapp group, the event is “Chaaya k endh kadikum?”which means what will you munch on for tea ? Have been getting some amazing entries and recipes . This is my entry for the event.

I had made this green chutney bonda a long while ago, when my in laws visited us. They really loved this spicy tangy traditional snack with a twist. They munched on and enjoyed this bonda for tea, which was a happy moment for me. Impressing in- laws with your culinary skills is something called a great achievement in every daughter in law’s life. Isn’t it? Yes of course. Only daughter’s in law will know that special feeling. 🙂 

Off to the recipe,

INGREDIENTS:

For the batter:

  1. Rice flour                 – 1/2 cup
  2. Maida                        – 1/2 cup
  3. Salt                             – As needed
  4. Baking soda             -2 pinches (optional)
  5. Turmeric powder    – 1/4 tsp (optional)
  6. Water                         – 1/2- 3/4 cup

For the green chutney:

  1. Mint leaves                – a few
  2. Coriander leaves       – a few
  3. Salt                               – as needed
  4. Green chillies              – 4
  5. Ginger                           – a small piece
  6. Coconut                        – 3 tbspn
  7. Lemon                          – 1/2 squeezed or
  8. Tamarind extract       – A small gooseberry size ball

For the filling:

  1. Potato                            – 1 big boiled and mashed
  2. Oil                                   – 3 tbspn
  3. Mustard seeds              – 1 tsp
  4. Channa dal                    – 1 tsp
  5. Curry leaves                  – few
  6. Onion                             – 1 chopped
  7. Ginger                             -1 inch piece chopped
  8. Turmeric powder          – 1 tsp
  9. Coriander leaves            – 1 fistful chopped

To Fry:

  • Oil                                    – as needed to deep fry

METHOD:

Make the filling by,

  • Heat oil in a nonstick pan/ kadai, splutter mustard seeds, channa dal, curry leaves, ginger, green chillies and onion. 
  • Add salt and saute until it turns pink in color.
  • Add the turmeric powder, stir and add the boiled and partly mashed potatoes and stir well until mixed.
  • Garnish with chopped coriander leaves, give a stir and allow it to cool partly.

Make the green chutney by,

  • Adding all the ingredients to the small jar of a mixie and blend well.
  • Green chutney is ready. Set aside.

Make a thick batter (dosa batter consistency) by,

  • Mixing rice flour, maida, salt, baking soda, turmeric powder and water.

ASSEMBLING:

  • Make lemon size balls of the filling, Oil your palm, keep the ball in your palm and flatten a little. Add half a teaspoon of green chutney to the filling, roll the potato again.
  • Dip the chutney stuffed potato ball in the batter.

TO FRY:

  • Heat oil in a kadai, on medium high heat deep fry the chutney bondas until golden brown . 
  • Serve hot with tea and ketchup.

NIZNAZ Notes:

  • For the green chutney, you can either use lemon squeezed or tamarind extract. 
  • For the potato filling, mash the potatoes only partly so that you have some small potato chunks to bite in your chutney bonda.
  • Oil your palm before assembling each bonda so that the filling does not get stuck to your hands.
  • It is optional to add turmeric powder to your bonda only if you prefer your bonda to be yellow in color.

REGARDS,

NIZNAZ.

 

 

Nadan Meen curry/ Fish curry

Nadan Meen curry/ Fish curry

(Traditional style fish curry with coconut and tamarind/ mango)- MOM’s magic recipe

Thani Nadan Series #9





Staying away from home????Looking for a fish curry recipe that reminds you of home away from home?? Here it is!! The recipe that you wanted exactly. Yes, the authentic traditional fish curry recipe with tamarind  and ground coconut fennel paste. The perfect comfort lunch combo(Fish curry meals)- Rice, Fish curry, Fish fry, stir fried vegetable, pappad and pickle.

Yet another mom’s magic recipe. The same thing happened this day too, it was mom who made the lunch and I was the only one to photoshoot but the duty to finish up the curry chatty was for my husband this time. He loved it. Yummmmmmmmm……………………….

Off to the recipe,

INGREDIENTS:

  1. Fish                                             – 1/2 kg
  2. Salt                                              – As needed
  3. Coriander powder                   – 3 tsp
  4. Chilly powder                           – 3 tsp
  5. Turmeric powder                    – 1/2 tsp
  6. Shallots                                     – 5 sliced
  7. Tomato                                     – 1 big sliced
  8. Green chilly                             – 3 slit
  9. Mango     *                                  -1 slit (or)
  10. Tamarind     **                              -1 small lemon size extract
  11. Water                                        – 2-3 cups

To grind to a smooth paste:

  1. Coconut                         – 1 cup
  2. Fennel seeds                – 1 tsp
  3. Water                             – 1 cup

To season :

  1. Coconut oil                            – 3 tbspn
  2. Shallots                                 -5 sliced
  3. Fenugreek seeds                – 1/2 tsp
  4. Curry leaves                        – few
  5. Chilly powder                      -1 tsp

METHOD:

  • Add salt, turmeric powder, chilly powder, coriander powder,  shallots,tomato, tamarind extract/ mango, green chillies along with 2-3 cups of water in a clay pot.
  • Cook covered in high flame until the veggies get cooked.
  • Grind coconut, water and fennel to a smooth paste.
  • Add the coconut paste to the cooked veggies and allow it to come to a rolling boil. Keep stirring so that the coconut paste does not get seperated.
  • Add the fish pieces one by one and cook covered for 15-20 minutes or until done.Fish curry is ready.
  • Season the fish curry by heating coconut oil in a pan,splutter the fenugreek seeds, add in shallots, curry leaves and cook  until it gets crisp. Switch off the flame, add in 1 tsp of chilly powder and pour this mixture over the fish curry.
  • Give a resting time of a minimum of 15 minutes so that the flavors set in.
  • Enjoy your fish curry meals with your loved ones. 

Happy Meal…..

NIZNAZ Notes:

  • You can make this curry with any fish of your choice. I used the sardine fish.
  • You can make this curry either with mango*or tamarind**.
  • If using mango add one mango which is sliced or if using tamarind, soak a small lemon sized ball of tamarind in 1/2 cup of water for a minimum of 15 minutes and take out the extract.
  • Add water 2-3 cups based on the  consistency of the gravy as per your preference.

Regards,

NIZNAZ.