Third in my “All things cutlet and fritter” series is this cauliflower, peas and spinach cutlet. Potato cutlets and vegetable cutlets are quite common so I thought of making a cutlet with cauliflower, peas and spinach giving a twist to the classic aloo or potato cutlet. Spinach is not often used in cutlets so what better way than to incorporate the green leavy vegetable into the cutlets.
I’ve decided to come up with a range of healthy cutlets and fritters. This falls second in the list after the potato and cottage cheese fritters. Cutlets are perfect for the rainy weather and best had in the evening as a snack. When I think of cutlet or tikki the first thing that comes to my mind is aloo or potato tikki. I think many people can relate to it. Why not beetroot? Beetroot is one such vegetable which not many like but it is very good for you. Many kids are not fond of it as well.
Ghee cake is a popular cake originally from Kerala, India. Ghee cake from the Cochin bakery is very popular and people go to extents to get a taste of it. This cake is inspired by that but made in my way. One thing I noticed was that the ghee cake recipes found on the internet seem to be quite standard and even the ratio of ingredients seem to be the same.
Continue reading “Ghee And Cashew Loaf Cake”
This cauliflower, peas and coconut curry is a hearty, wholesome stew which my brother Ajay makes. This is his recipe that I’m posting. It is warm, comforting and has a delicate, subtle flavour of the spices and coconut. The whole spice blend adds different layers of flavour while the green chillis and the ground spices gives it a slight edge! 🙂
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Achari Tandoori mushroom is something which is found in most restaurants and dhaba’s in India. It has a characteristic tang and spice which is most sought out by people. Achar in Hindi means pickle. The mushrooms which are marinated in a achari- yogurt mix is grilled in the tandoor or on a barbeque grill to a juicy perfection. They are very moist and have a tangy flavour which is adored by my family and cousins. Continue reading “Achari Tandoori Mushroom”
Kulfi is a popular frozen dessert which is often referred to as the “Indian Ice cream”. Although kulfi is called an ice cream, it doesn’t have the texture of ice cream. It is more dense, rich and creamy which makes it all the more desirable. Traditional flavours include malai (cream), pistachio, kesar (saffron), rose water and also mango.
A pakora is a fried snack which originated in India and now, is found all over South Asia. The base of the pakora batter is chickpea flour also called as gram flour or besan. Pakora’s can be made with many things like onion, plantain, eggplant, paneer, spinach, etc. The most popular being the paneer (Indian cottage cheese) pakora, pyaz (onion) pakora and the palak (spinach) pakora.
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Tandoori cauliflower is typically found in dhaba’s all around North India and many dhaba’s or restaurants located on the highway roast the whole cauliflower smeared in a rich dark tandoori masala in a tandoor oven. Well, not all of us have a tandoor oven, do we? That’s where this recipe comes in. This dish has a spicy, tangy kick which works brilliantly with Continue reading “Whole Roasted Tandoori Cauliflower”
In India, we don’t stick to one recipe. We Indians like to do it a “little” differently. Each recipe varies from one generation to another and person to person. Indian food is often thought as complicated and balancing between the spices can be a task for some. It is not everyday that a person grinds spices for the blends but it is definitely worth making on special occasions.
Continue reading “How To Make: Tandoori Powder”