Paneer Potato Cutlets

Sometimes you are just left with extra cooked veggies that you have no mood to eat and at the same time don't have the heart to bin it.

This recipe came out of one such situation. I had made Paneer Bhurji and had a cup full left over after dinner. No one wanted to eat it the next day. I was in no mood to make parathas out of it.

And then a bright idea struck. The experiment was a success, the son loved it :)

You Need:

• 1 cup Paneer Bhurji
• 1 boiled potato grated
• 1/2 tsp chaat masala
• 2 tbsps bread crumbs
• A few coriander leaves chopped
• Rice flour
• Oil for frying

Steps:

• Sauté the Paneer Bhurji till there is no moisture left in it.
• When it cools, add to it the grated potato, chat masala, bread crumbs, and coriander leaves.
• Mix well. Check if you need salt. I did not need to add any more salt.
• Make oblong shaped cutlets.
• Roll it in the rice flour. Dust it off well.
• Heat oil in a deep pan. Fry the cutlets in batches of 3 or 4.

 

 

Serve hot with sauce or green chutney.


Notes:

• You can also roll the cutlets in breadcrumbs after first dipping them in some cornflour mixed in water.
• You can make any shape of the cutlets you find comfortable.
• Add a few chopped green chillies it you like it spicy.

Cheese Toast

I am always at my wits end trying to think of quick and delicious snacks for my family that satisfies everyone's varied tastes.

This Cheese Toast comes together in minutes, kids love it and can be easily adapted to what you have at hand.

You Need:

• 1 Baguette
• 1 small onion finely chopped
• 1/2 capsicum finely chopped (I used red and green capsicum)
• A large handful corn
• 1 cup grated cheese of your choice
• Pepper
• 2 green chillies finely chopped - de seed and chop for less heat

Steps:

• Preheat your oven to 175degrees C.
• Thinly slice the baguette.
• Mix the onions, capsicum and corn together. Add the cheese, chillies and pepper and mix well.
• Spoon on to the slices.
• Arrange in a baking tray and grill for 8-10 minutes.
• Serve hot with sauce.

Notes:

• You can also add finely chopped olives.
• Butter the slices before you add the cheese mixture to make it more yummy.
• I added the chillies later after I had made some for my kids. The ones with a drop of sauce on them are the non spicy ones.
• Add a tbsp of ketchup to the cheese mixture for a varied taste.
• Use jalapenos instead of chillies. 

Quick-Fix Rasmalai

Rasmalai is one of the Indian sweets I really love. This is a quick-fix recipe and it gets made in less than 30 mins.

You need:

• 1 tin readymade rasgullas
• 750 ml full fat milk
• 3 tsp Everest Milk Masala
• A big pinch safforn
• 6 tbsp Sugar - add more if required (I personally don't like my desserts too sweet)
• Slivered Almonds and Pistachios for decoration

Steps:

• In a thick bottom pan bring the milk to a boil.
• Add required sugar and the milk masala powder and let it boil for 15 mins on a low flame.
• Squeeze the excess syrup out of the rasgullas and arrange them in your serving bowl.
• Add the crushed saffron to the milk after taking it off the heat.
• Let it cool for a while and then pour it over the rasgullas while still slightly warm.
• Decorate with slivered almonds and pistachios.
• After it cools, refrigerate for a few hours.
• Serve chilled.

Notes:

• I used Haldiram's 1kg tin which had 14 rasgullas in them.
• In case you don't have the Everest Milk Masala, you can powder almonds, cashew nuts, pistachios (after toasting them slightly) with cardamom seeds and a bit of saffron to make about 3 tsp of powder.