Tuesday, April 22, 2014

Tofu-Paneer Cutlet

Bought a large pack of Tofu from Costco hoping to make Tofu-Paneer  fritters. But ended up making  cutlets that turned out to be really  good . Kids enjoyed eating them with the ketchup.


Paneer/Indian cottage Cheese    – ½ block -7 oz (Nanak Paneer)
Tofu                                          - 2 small blocks – around 9.5 Oz
Green chilies                              - 2  (finely chopped)
Coriander Leaves                      - handful ( finely Chopped)
Coriander seeds                        -  1 tsp crushed
Cumin powder                          - ½ tsp
Chili Powder                             - ½ tsp
Amchur powder                        - ½  tsp
Garam masala                           - ½ tsp       

For Dipping & Coating

All Purpose flour/Maida            - 5 tbs
Bread  Crumbs                         - 1 cup


    In a wide bowl, make a thick batter of maida by gradually adding water. Spread the bread crumbs on a plate.  Crumble the paneer and tofu and mix it with remaining ingredients. Roll the paneer–tofu mixture into slightly flattened balls. Dip them in the flour batter and make sure it is uniformly coated with the batter.  Then roll them on the bread crumbs. Heat oil in a kadai. Once the oil is heated, deep fry them in medium heat.

Enjoy the cutlets with Ketchup or Chili Sauce.

Sunday, April 20, 2014

Sunday Brunch


                             ~ Venpongal, Chutney, Sambhar and Pineapple Kesari - Hotel Arya Bhavan Style

Baked Kale Chips

   My daughter kept on bugging me to make kale chips for long time.  I made kale chips finally last week and  came out  really crunchy . It's definitely a better alternative for the store bought chips. But I would prefer eating kale by sauteing or cook with dals.


~Rinse Kale using a salad spinner

~ Sprinkle little sea salt and pepper

~Drizzle some olive oil and into the oven at 350 degrees.
~Bake for about 10 minutes or until crisp

~ Crunchy Kale Chips


Saturday, April 19, 2014

Nattu Vazhakai/Plantain Bajji


Nattu Vazhakkai/ Plantain         - 2 small
Gram Flour/ Kadalai Maavu     - 1 cup
Rice flour                                 - 3 tbs
Garlic                                       - 2 cloves (grated)
Baking soda                             -  a pinch
Asafoetida                               -   1/4 tsp
Red Chili powder                    -   1 tsp
Oil           for deep frying  

Mix the flours, chili powder,  garlic, salt and hing in a wide bowl. Make a thick batter (should stick to the plantain slices) by gradually adding water.  Peel the plantain skin (I prefer to leave some green fiber on top). Slicethe plantain into thin slices using a mandolin or a slicer.  Heat oil in a kadai.  Dip the slices in the batter and deep fry them in the oil.  Make sure you cook the bajji in medium flame to ensure proper cooking.

Enjoy the Bajji’s with coconut chutney.