GREEN CUTLET

Ingredients:

Spinach : 500 gms
Chana Daal : 100 gms
Green peas : 100 gms
Sweet Corn : 100 gms
Ginger : 10 gms
Green Chilly : 1 Small
Fresh Bread Crumbs : For Binding (Around 50 gms )
Salt to taste
Garam Masala : half tsp
Oil for deep frying


Method :

1. Soak Chana daal in water for 1 hour .
2. Pressure Cook spinach , corn , chana daal , ginger , green chilly and peas together for 2- 3 whistles without water .Spinach will leave its own water .

3. Drain the excess water and allow the mixture to cool .
4.Grind this mixture .

5. Add fresh bread crumbs and salt to taste and make cutlets .

6. Deep fry in medium hot oil on medium flame .

7. Serve hot .



Tomorrow's Recipe : Samosa Pinwheels


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MARBLE PARATHA

Ingredents :

Wheat Flour : 1 cup
Spinach Puree : needed to make dough of half of the flour
Beetroot Puree :needed to make dough of half of the flour
Salt to taste
Garam masala : one fourth tsp
Chilly Flakes : one fourth tsp


Method :
1. Divide the wheat flour in two portions .
2. Mix garam masala , salt and spinach puree and half of the flour to make green colour dough.
3.Mix chilly flakes , salt , beetroot puree and half of the flour to make pink colour dough .
4. Roll the green dough .
5. Roll the pink dough .
6. Place green coloured roti over pink roti .

7. Now roll the combined chapati as we roll a swiss roll cake .

8. Cut small balls and roll and toast on tava .

9. Serve hot .

Note :
1. In the similar fashion , tricolour paratha can be made .
2. Pooris can be made following this pattern .
3. Spinach puree is best suited for green colour dough .
4. For redlike colour , tomato puree , or carrot puree can be used .
5. If making tricolour paratha , turmeric powder or yellow food colour can be used to make yellow coloured dough.



Tomorrow's Recipe : Green Cutlet (No Potato Cutlet )

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POTATO BASKETS

Ingredients :

Boiled Potatoes : 2 (medium sized)
Cauliflower : 10 gms
Green Peas(peeled) : 20 gms
Salt to taste
DryMango Powder : half tsp
Garam Masala : one fourth tsp
Red chilly powder to taste
Turmeric Powder : a pinch

Method :

1. Very Finely chop cauliflower and blanch it with salt and turmeric .

2.Parboil the green peas .
3. Peel the boiled potatoes and scoop out the centre portion with the help of a spoon or scooper .This will create basket structure.

4.Sprinkle little salt on the inner side of the potato basket .
5. Mash the green peas with your palm and mix all the seasonings and cauliflower .

6. Stuff this mixture in potato basket .

7 Bake in a preheated oven at 180 degrees C for 5 mins and serve .


Note : There can be n numbers of filling as per your taste . Filling used here is quite traditional .For larger potatoes noodles and pastas can be stuffed . For medium sized potatoes paneer , onions , capsicum can be stuffed and topped with cheese .


Tomorrow's Recipe : Marble Paratha

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BADAAMI PANEER PASANDA

Ingredients :

Paneer : 100 gms
Curd : half cup
Salt to taste
Turmeric powder : one fourth tsp
Garam Masala : 1 tsp
Corainder Powder : 1 tsp
Onion : 1 small
Poppy Seeds (Khus khus ) : 1 tbsp
Almonds : 20
Red Chilly Powder : half tsp
Oil : 1 tbsp + oil for deep frying onions


Method :
1. Cut the paneer in desired shape .
2. Whisk the curd , add salt , turmeric powder and red chilly powder to it .
3. Marinade the paneer pieces into curd mixture for half an hour .

4. Soak the poppy seeds in water for 1 hour .
5. Cut the onions in long strips and deep fry these .Make a paste of  fried onions , poppy seeds and half green chilly.
4. Powder the almonds in a mixer jar .
5. Heat oil , add almond powder , roast it for a while till it becomes aromatic (around 4 mins )

6. Add onion paste , and all other seasonings .

7.Add marinated paneer , (along with curd) and half cup of water .

8. Cook covered on low flame for 10 - 12 mins .
9. Badaami Paneer Pasanda is ready to be served .

Tomorrow's Recipe : Potato Baskets

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FRESH COCONUT LADOO

Ingredients :

Fresh Coconut : half cup
Milk : half cup
Powdered Sugar : one fourth cup
Ghee : half tbsp
Milk Powder : 3 tbsp
Dry Fruits : 2 tbsp
Dessicated Coconut : 2 tbsp


Method :

1. Cut the coconut in small pieces . Mix milk and blend well in a mixer jar to form a paste .

2. Heat a pan , add this paste and keep stirring on low flame till the mixture becomes dry .

3. Add powdered sugar , and keep stirring , sugar will release its own water .let the mixture becomes dry.

4. Add milk powder and keep stirring .

5. Add ghee , dryfruits and dessicated coconut , mix well , Remove from flame after 2-3 minutes (when the mixture leaves pan and a ball is formed )

6. Allow to cool and bind as ladoos and serve .

Tomorrow's Recipe : Badami Paneer Pasanda

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CHOCO ROLL

Ingredients :

Ghee : 1 tsp
Sugar : 1 tbsp
Milk : 20 ml to 40 ml
Mixed Dryfruits (cashews , almonds , walnuts and pistachios) : 100 gms
Cocoa Powder : 1 tsp
Brown Sugar : 2 tbsp
Chocolate Vermicelli : 50 gms

Method :

1. Powder the dryfruits in a mixer jar .

2. Heat a pan (keep the flame low ).Add ghee , add sugar .Now add 20 ml milk .

3. When the milk bubbles , add dryfruit powder followed by cocoa powder .Keep stirring .

4. Add brown sugar and mix well .

5. Add milk to make a paste .Stir for a min or two and remove from flame .

6. Allow to cool
7. Make small balls or cyndrical rolls .
8. Spread vermicelli on a plate .Roll the balls on the vermicelli so that vermicelli gets coated well on the balls .
9. Choco Rolls are ready to serve .

Tomorrow's Recipe : Milk Cake

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FRUIT BISCUITS

Ingredients :

Refined Flour : 125 gms
Powdered Sugar : 60 gms
Butter : 90 gms
Baking Powder : one fourth tsp
Vanilla essence : 4 drops
Tuttu Frooti : 75 gms (cashews can also be added ,if including cashews , then combined weight is 75gms)
Milk to make soft dough.


Method :

1. Beat sugar and butter with hand , till the mixture becomes white .

2. Add flour , baking powder and vanilla essence and mix well. If this mixture makes a dough , then milk is not required,A soft dough has to be formed .

3.Mix cashews and tooti frooti .

4. Keep the dough in a square shape mould with butter paper linning in refrigerator for one hour .

5. Remove from freeze , cut into small squares and bake at 180 degrees C for 20 mins .(Oven should be preheated .)

6. Cool on a wire rack and store n airtight container.

Tomorrow's Recipe : Choco Roll

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KALAKAND

Ingredients :

Milk : 1 litre
Sugar :2 and half tbsp
Ghee : 1 tbsp
Citric Acid : 1tsp
Water : one fourth  cup

Method :

1. Divide milk in two portions ,Half litre each .
2. Using citric acid make chenna from one portion ( refer to recipe of rasogulla)
3. Boil second portion , add ghee and reduuce it to half of its volume that is make it 250 ml .

4. Mix sugar in chenna and knead well.

5. Add this chenna to reduced milk .

6. Add cardamom powder and keep stirring the milk till you get kalakand like consistency .(should not be solid)
7. Pour on a greesed plate , garnish with dryfruits , allow to cool and serve .

Tomorrow's Recipe : Fruit Biscuits

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ORANGE SAUCE AND ORANGE PINWHEEL JELLY

 These are two different recipes , are very simple , quick and somewhat similar , therefore posting together .

ORANGE SAUCE :

Ingredients :

Orange Juice : 100 ml
Sugar : 2 tbsp
CornFlour (dissolved in water ) : 1 tbsp

Method :

1.Mix every thing in a sauce pan and keep the pan in burner on low flame  for 10 - 12 mins or till the mixture thickens and you get a sauce like consistency . Keep stirring  in between .

2. Orange Sauce is ready to serve .

ORANGE PINWHEEL JELLY

Ingredients :

Orange Juice : 100 ml
Marsh Mellow : 4- 5 (around 15 gms )
Gelatin dissolved in lukewarm water : 2 tbsp

Method :

1. Mix all the things together in a sauce pan .Put the pan on low flame and keep stirring till marsh mellows dissolves and unset jelly like consistency is there ..

2. This is be more liquidy than orange sauce .
3. Pour the mixture on a swiss roll tray (I have made small quantity , so poured in small dish .)

4. Allow to cool .
5. Refrigerate for 20 mins or till the jelly is set and can be rolled .
6. Demould and roll and serve .

Note : Both these dishes are accompaniments of the desserts .These can be used as filling in chocolate baskets or topping of cakes and icecreams


Tomorrow's Recipe  : KALAKAND

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