Poha (Beaten Rice) Cutlet / Tikki

          These poha (Beaten rice) cutlets are an ideal tea-time snack. They can also be served as appetizers along with some green chutney or ketchup. They are very easy to make and very delicious at the same time. 

          For a healthier version I have used brown poha and brown bread. Finely chopped or grated veggies too can be added to make them more nutritious. So check out the step by step pictorial recipe to prepare it.

         I have given a coating of sooji (semolina) but you may also use bread crumbs or they may simply be plain shallow fried without them. Both ways they simply tastes yummy. It is a perfect lunch box meal too, when rolled in roti along with some sliced onion and lettuce.

• 1 & 1/2 cups poha (beaten rice) - I have used brown poha
• 2 brown bread (crust removed)
• 2 tbsp. fried onions
• 1" ginger, grated
• 2 green chilies
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut
• 2 tbsp. fried peanuts, coarsely ground
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tbsp. maida (plain flour)
• 1 cup sooji / semolina
• oil to deep fry

          Wash the poha for a few seconds and keep aside for 10 minutes to become soft. Soak the bread in water for a few seconds. Squeeze out the water and add to the drained poha.

           Mix the maida with some water to make a batter. Keep aside. To the poha - bread mix, add all the other ingredients(except maida, sooji & oil) and knead into a dough. 

          Make into desired shapes and transfer on to a plate. Dip them one by one in the batter and coat with the sooji. Arrange all on a plate.

          Heat oil in a pan / kadai and deep fry them on a medium flame few at a time for 2-3 minutes. Drain on a kitchen towel and serve with green chutney / ketchup / red chili sauce.

                        Wash poha few seconds & keep aside for 10 minutes to become soft. 

                  Soak bread in water few seconds. Squeeze out water & add to the poha.

                   To the poha - bread mix, add all other ingredients(except maida, sooji & 
                   oil) & knead into a dough. 

                                Make into desired shapes & transfer on to a plate. 

                 Dip them one by one in batter & coat with sooji. Arrange all on a plate. 
                 Heat oil & deep fry them till done. Drain on a kitchen towel.

Serve with green chutney / ketchup / red chili sauce.

Broccoli Fried Rice

          This is a great way to use up any leftover rice. Make this delicious and healthy Broccoli Fried Rice either for brunch, lunch, dinner or as a lunch box meal. Enjoy with some raita, pickle and an omelette as a bonus. So check out the step by step pictorial recipe to prepare it.

• 1 cup rice, soaked in water for 30 minutes
• 1 medium broccoli, cut into florets
• 2 tbsp. oil
• 1 tsp. ghee
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 sprig curry leaves
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. sambar powder 
• 2-3 tbsp. coriander leaves, chopped
• omelette, chilies, sliced lime to garnish (opt)

          Was the rice and drain. Pressure cook it in 1 & 1/2 cups water for 1-2 whistle. Set aside to cool. Steam the broccoli till tender. keep aside.

          Heat oil and ghee in a pan. Temper with cumin seeds and sauté for a few seconds. Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till they turn slightly brown.

          Now add the turmeric powder and mix. Then add the steamed broccoli and salt. Combine everything well and sauté on a medium flame for 2 minutes.

          Add the coriander powder and sambar powder. Give it a toss and add the rice.. Mix well and sauté for 2-3 minutes. when done, add the coriander leaves.

           Give it a stir and cover with a lid for 5 minutes. Serve it along with the omelette and raita.

                  Heat oil & ghee. Temper with cumin seeds & sauté few seconds. Add onion, 
                  ginger, garlic, green chilies & curry leaves. Sauté till they turn slightly brown.

                                  Now add turmeric powder & mix well. 

                              Add steamed broccoli & salt. Mix well & sauté for 2 minutes.

                                 Add coriander powder & sambar powder. 

                                 Give it a toss & add rice.. Mix well & sauté for 2-3 minutes. 

                  When done, add coriander leaves. Stir well & cover with a lid for 5 minutes. 
                  

                                 Serve along with omelette & raita.

Mutton Vindaloo - Goan Style

          Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavour. You can enjoy with any sort of rice preparation or flat bread. So check out the step by step Pictorial recipe to prepare it.

• 500 gms. mutton on bones, cubed
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/4 cup vinegar
• 2-3 tbsp. oil
• 2-3 onions, chopped

          Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.

           Heat oil in a pan and saute the onions till light brown. Now drain the mutton from the marinate and add it to the onions.

          Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency. 

          Garnish with onions and coriander leaves. Serve with plain pulao, kuska biryani, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.

                 Marinate mutton with ginger-garlic paste, vinegar and all the powdered
                 spices overnight.

                                Heat oil & sauté onions till light brown. 

                    Drain mutton from the marinate & add it to the onions. Fry on a high 
                    flame 2-3 minutes. Add the marinade & cook on a medium flame till dry.

                    Add 1 cup water & pressure cook for 15-20 minutes on a low flame after
                    the first whistle. When done, simmer till gravy turns slightly thick & you 
                    get the desired consistency. 

                 Garnish with onions & coriander leaves. Serve with plain pulao, kuska biryani,
                  plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.

Flaky Parathas

          There are many types of flaky parathas that are really yummy and best enjoyed with a delicious side dish, both veg. or non-veg. This layered, crispy and flaky parathas are made of both plain flour and whole wheat flour. This is a very simple and an unique procedure of making it. So check out the step by step pictorial recipe to prepare it.

• 1 cup maida (plain flour)
• 1/2 cup atta (whole wheat flour)
• salt to taste 
• oil to shallow fry

          In a bowl mix together both the flours and salt. Add water, little at a time and knead a soft dough. Keep aside for 20-25 minutes. 

          Divide the dough into 10 equal portions. Roll out each portion lengthwise by dusting some flour. Take 2 rolled out dough each time and smear some oil over them. Then sprinkle some flour.

          Now place one on top of the other. Bring the end of the lower portion on top and subsequently the other on top of the second fold (as shown below).

          Dust some more flour and roll out into a round shape paratha. Make similar parathas following the same method. 

          Heat a tawa / griddle and fry the parathas one at a time by drizzling some oil all over. Cook on a medium flame till they turn light golden in colour. 

          Transfer to a serving plate. Your flaky parathas are ready. Serve them hot with any side dish, some sliced onion, green chilies and lime.

                    Divide dough into 10 equal portions. Roll out each portion lengthwise
                    by dusting some flour. Take 2 rolled out dough each time & smear
                    some oil over them. Then sprinkle some flour.

                                  Now place one on top of the other as shown above.

                                 Bring the end of the lower portion on top 

                      and subsequently the other on top of the second fold (as shown above).

                           Dust some more flour & roll into a round shape paratha. Make 
                           similar parathas following the same method. 

                     Heat a tawa & fry the paratha,s one at a time, by drizzling some oil all 
                     over. Cook on a medium flame till they turn light golden in colour. 

                            Serve them hot with any side dish, some sliced onion, green chilies
                            & lime.

Stuffed Chicken Sausage Parathas

          If you are looking to make some non-veg. stuffed parathas, then you may experiment making this chicken sausage parathas. This is something new that I tried today and it turned out quite tasty and wholesome. 

          These stuffed parathas are ideal for breakfast, lunch, dinner or as a lunch box meal. In fact, you can enjoy it anytime of the day. It can be relished with some chutney, yoghurt, pickle or just plain butter. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cup whole wheat flour
• pinch of salt
• water as required to knead the dough
• 5-6 chicken sausages, grated
• 1 tbsp. oil
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. roasted gram flour
• 1 tbsp. fresh grated coconut
• oil to shallow fry

          Heat 1 tbsp. oil in a pan and sauté the green chilies and garlic for a few seconds. Add the grated sausages, salt, turmeric powder and garam masala powder.

          Fry on a medium flame for 2 minutes. Add the coriander leaves and gram flour. Mix everything well and keep aside to cool. Add the coconut and mix well.

          In a bowl. mix together flour and salt. Add water as required and knead into a tight dough. Cover with a wet cloth and keep aside for 30 minutes.

          Divide into 10 equal portions. Roll out each portion by dusting some flour into a small disc just like a poori. Take one poori and spread some of the stuffing. Cover with another poori and seal all edges.

          Dust some more flour and roll out into a paratha. Make similar stuffed parathas with the remaining dough.

          Heat a tawa and fry the parathas one at a time by drizzling some oil all over and around the edges. 

          Cook on both sides till they turn slightly brown in colour. Serve with some chutney, yogurt, pickles or butter.

                                   Grate the sausages.

                            Heat 1 tbsp. oil & sauté green chilies & garlic for a few seconds. 

                     Add grated sausages, salt, turmeric powder & garam masala powder.

                   Fry on a medium flame for 2 minutes. Add coriander leaves & gram flour. 

                                 Mix well & keep aside to cool. 

                                  Add coconut & mix well.

                        Roll out each portion by dusting some flour into a small disc just like a
                        poori. Take one poori & spread some of the stuffing. 

                 Cover with another poori & seal all edges. Dust some more flour & roll out
                  into a paratha. Make similar stuffed parathas with remaining dough.

                                  All parathas rolled out to be fried.

                       Heat a tawa & shallow fry parathas, one at a time, by drizzling some
                       oil all over & around the edges. 

                               Cook on both sides till they turn slightly brown in colour.

                                  All fried parathas done.

Serve with some chutney, yogurt, pickles or butter.