Tag Archives: food

Poha Cutlets, A 1-2-3-4 Recipe

As I mentioned in an earlier recipe too, what I enjoy most in cooking is ulilising leftover items to create a new food item that is tasty, nutritious, and gets consumed fast.

Apart from being environment friendly, there is always a sense of adventure and excitement associated with this exercise because you can’t be sure how the end product would be like. There is always the risk of ending up with another leftover item that no one wants to eat, that too, after an expenditure of precious time and other resources. But when it turns out well, you get a wonderful sense of achievement that stays with you for a long time.

On 29 September 2019, a Sunday, my weekly off, while rummaging through our fridge, I found some green chutney in a little katori, some cut paneer pieces, chopped carrots, and a 2-day old alu-baingan sabji which wasn’t such a big hit.

I had made the green chutney this time with roasted chana (whole gram) and Tulsi leaves, apart from green chillies, amchur, mint, coriander, and curry leaves. See here for recipe. https://jasbirchatterjeephotoblog.wordpress.com/2019/10/03/green-chutney-with-roasted-gram-tulsi-leaves/?preview=true

I took them all out and put them in a kneading bowl. I added a cupful of soaked poha (flattened rice), chopped onion, 2 tablespoons of besan (black gram powder) and salt. I didn’t need to add any spices as the chutney-Sabji combo was spicy enough by itself. I kneaded them all into a dough. Then I took out small balls from it and turned them into egg shaped rolls with my hands. After deep-frying them in batches tilll they were brown all over and placing them in tissue paper to drain out excess oil, I had a plateful of poha cutlets that disappeared quickly during our family breakfast!

Do try this out as a regular recipe and tell me how it works out. Here are the 4 pics. Because it is so easy to follow, I call it a 1-2-3-4 recipe.

Being a working woman, time is always a scarce resource and 1-2-3-4 recipes are the ones that suit me the most.

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Sprouts Salad

Courtesy photo: Suroshri Chatterjee

My daughter works these days in the night shift. The food I cook daily doesn’t always suit her, as she needs to eat things that keep her active and fresh during her working hours.

Last week, she made a sprouts salad for herself and she left behind some for me too. I found it extremely delicious. See its photo on top.

I had it for myself again for breakfast on the following day. I did not feel bloated, like I generally do whenever I eat sprouts. By lunch time, I was hungrier than usual!

It is commonly believed these days that fruits and vegetables must never be eaten together, but this particular sprouts salad that I am going to tell you more about now has both of them. It is healthy, light, nutritious, easy to make; doesn’t take much time.

Ingredients: one Apple, one pear, one cucumber, one small onion (optional), a small cup each of boiled sweet corn and sprouts, juice of one lemon, salt and chaat/raita masala/or any masala as per your taste.

Method: Chop the apple, pear, cucumber, and onion. Add sweet corn, sprouts, lemon juice, salt and raita masala. Mix well. Your sprouts salad is now ready.

Simple, isn’t it?

Enjoy! Bon Appetit!

Leftover Dal Pakoras

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It was from my Mom that I learnt to never, ever discard leftover cooked dal (pulses). She taught me to make paranthas with it. But my own family is not very fond of paranthas, so I recently experimented with making cooked dal pakoras. They tasted very good and disappeared in a jiffy! Here are the step-by-step pics. Do try this out and let me know how you find it.

  1. First assemble all the ingredients (leftover dal, besan, soaked Poha, some curry leaves, one green chilly, one onion)

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2. Mix besan, leftover dal, soaked poha. Add chopped onion and green chilly, and salt as per your taste. Mix well to make a batter. Add spices (red chilly powder, cumin powder, whole coriander powder, and amchur) followed by rice powder and sooji. Mix well.

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4. Deep fry spoonfuls of this batter in a karahi. Do this in batches.

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5. Once they turn brown all over, bring them out and place them on tissue paper to drain out excess oil. Do this for all batches of batter.

6. Pakoras are ready. Enjoy.

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Read my other food recipes here. https://wordpress.com/page/jasbirchatterjeephotoblog.wordpress.com/8762

Love Sandwich

My 23-year-old daughter Suroshri recently made us proud by being selected for a prestigious internship in a British Council teaching project.

She leaves home for work these days at 7 AM and I face the daily challenge of sending her off with a tiffin box containing food which, apart from being filled with motherly love, is healthy, tasty and doesn’t require too much time to prepare.

Today, on 21 June 2019, I surprised myself by creating a sandwich that fulfilled all of these parameters.

Here is the recipe.

Ingredients:

Bread slices, 4

Leftover yellow dal, 4 tablespoons

Grated paneer: 50g

Chopped items: one green chilli, some green coriander leaves, one small onion.

Spices: salt, amchur, jeera powder, dhania powder as per taste.

Method:

Mix paneer, all chopped items, and spices with a spoon.

Next, toast 2 bread slices on a tawa after smearing it with some Amul butter. Once they turn brown at the bottom, flip them and place some filling on the toasted part of one of the slices. Place the other slice on it. Toast the sandwich on both sides. Now sandwich is ready. Here are the step-by-step pics.

Do try this and let me know what you think.

A Winter Recipe

At the peak of winter, when it’s chilly, misty, and cloudy outside and the plants are bereft of green leaves, it’s best to head to the kitchen and make these unusual pakoras for yourself and your family. Have them with a cup of hot masala chai. It will drive away the blues and make you feel better.

Here are the step-by-step pics…

1. Grind some cauliflower ganthals (stalks) along with a bunch of garlic, some ginger, and a green chilly. Take out this paste in a vessel and add besan (black gram powder) to it.

Add salt, ajwain, hing, amchur, cumin powder, and coriander powder as per your taste.

Mix well.

Take out spoonfuls of this batter and deep fry in hot oil in a Karahi till they turn brown all over.

Place them in a plate once done. Enjoy with a dip of your choice and a hot cup of tea.

Happy eating!☺️

Sandwich Art

Here are the step-by-step pics.

Prepare Pomegranate Chutney: Blend a cup of pomegranate seeds with 2 green chillies, some gur, and amchur. Add some water if required. This is what you will get.

Cut sandwich into 4 pieces. Garnish with chopped carrots.

Jimikand Stew

Jimikand (Elephant Yam) is an ugly duckling among vegetables.

Pure vegetarians don’t like it much because of its meaty flavor while pure non-vegetarians don’t like to waste their time and energies on something that masquerades at being what it isn’t.

And those who love it don’t eat it very often either. In my complete life of 5 decades so far, I remember having eaten it only 4 times; first time as a child when Mom made it. Second time was when an office colleague brought it for lunch. I ate it with great relish on both the occasions. Third time, I tried to make it myself. It was during the Google-free era when recipes were not always readily available. Though I put in my best possible efforts, it turned out to be awful! I thought I would never cook it again.

But, as destiny would have it, in around October 2018, my husband bought some jimikand along with other vegetables at a local grocery store. It was because of one of their special offers. For several days, the jimikand sat in our fridge. Finally, when all the other veggies were over, I decided to make one more attempt at cooking it. I gathered a lot of ideas from Google.

To my great surprise, the dish turned out to be very tasty and it was made in a jiffy.

My husband said, “It tasted somewhat like the way my Mom used to make it.” I took that as a big complement as my mother-in-law was a highly-accomplished cook.

It gives me a lot of joy today as I share the recipe with you all in this post.

Process

1. Wear gloves while peeling jimikand as it causes itching on bare skin.

2. Soak the cut pieces in water and squeeze some lemon juice into it. Keep the vessel aside for about 15 minutes.

3. Take out the cut jimikand pieces and wash them well in water. Deep fry them in batches in a pressure cooker till they turn brown. Take them out out of oil once done.

4. Take out excess oil and leave just about two tablespoons of oil in the pressure cooker. Turn on the gas again. Put a half teaspoonful of whole cumin into the hot oil. Once they start crackling, add chopped onion. After they start turning pink, add chopped tomato. When the oil starts appearing on the sides, add the spices as per your taste (turmeric, chilli powder, coriander powder, jeera powder, etc). Stir a little bit. Then add the fried jimikand pieces followed by salt according to taste.

5. Add water as per required viscosity and some green coriander leaves.

6. When the water starts boiling, cover with the lid and place the whistle. After about 4 or 5 whistles, the jimikand stew would be ready.

7. Open the cooker once it cools down. Serve hot with rotis. Enjoy!☺️

Ghughni Simplified…

After days of feasting, it feels good to return to the joys of simple eating…No oil, no green chillies, no green coriander, no tomatoes, no ginger…

Ingredients: Boiled chickpeas, lemon juice, onions, whole jeera and dhania powder, chilli powder and salt as per taste.

Process: Mix all ingredients with spices, salt and lemon juice as per taste.

See photo above. Enjoy…

Cream & Strawberry Crackers

Last night, after dinner, I had a sudden craving for something sweet. We had some sweets lying in the fridge, but I wanted to eat something different. I had neither the time nor the energy for any more cooking and something had to be done, I thought. That was when an idea came to my mind.

I rushed to the kitchen and created a plate of cream and strawberry crackers. See the photo above. I was amazed to find that it took me just 3 minutes!

Given below are the steps of this 1-2-3-go recipe.

1. Bring out Frozen cream (Cream from milk kept in freezer for making desi ghee)

2. Take out strawberry sauce and Brittannia Marie biscuits or any other tasteless biscuits you have at home.

3. Rub cream on the biscuits and then pour strawberry sauce over each biscuit. Sprinkle some sugar on the biscuits.

Your cream-strawberry crackers are ready. Enjoy!

I wondered why I didn’t do this earlier. Well, necessity is the mother of invention, isn’t it?

I recently shared this recipe on a Facebook group Mad Food addicts. They were all floored by its sheer simplicity. Someone out there mentioned that it reminded him of his childhood experiments in cooking and suggested that I also experiment with Horlicks or Bournvita paste.