Raw Banana and Mint Cutlets

banana mint cultets

The Escapades household loves cutlets and patties in almost all forms. In fact to make up for the slacking away here, after I read this post of Nupur’s on after school snacks, I pulled out a few frozen ones that I had sitting in the fridge and made them to go with my chai today.

My formula is real simple, a nice starchy vegetable with lots of body as the base, add any more vegetables of choice, bread crumbs, spices, herbs to taste, shape up into cutlets, fingers or bullets and fry in a shallow pan with very little oil. infact, for about a dozen or so of the cutlets, i use just about a tablespoon of oil.

Raw Banana Mint Cutlets

(Makes 12)

2 medium Raw Bananas (boiled with skin on and peeled)

1 medium Potato (boiled and peeled)

1/2 cup Fresh Pudina (Mint Leaves)

1 slice of fresh / dried bread

salt to taste

1/2 teaspoon lemon juice

1 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala (optional)

In a large bowl, add the boiled and peeled green banana, peel the potato and add it to the bowl. with your fingers, mash it till there are no lumps.

grind together the bread, mint leaves, red chilli powder and garam masala (if using) and add it to the banana-potato mix. Sprinkle the salt and lemon juice and mix.

Make 12 equal parts, roll between your palms into a ball and flatten slightly.

heat a pan with a teaspoon on oil (i used a non stick one). when the pan is hot, place the cutlets without overcrowding them and fry on both sides till golden brown. Repeat with all the cutlets. Serve with sauce as an appetizer, or with ragda or as a side with a nice dal/ sambhar and rice. you can also stuff this into a roti with salad and a bit of this spread to make a roll.

Always running late……with badam kulfi, lychee shrikhand and beet n banana cutlets

The past week has been a riot….between all the things that have been going on, I haven’t indulged in my favourite pastime blog hopping….nor have I had the time to post anything…..also feel horribly lousy when I miss all the foodie event…its like preparing for a test…you know the deadline and procrastinate and by the time you get your act together yoo hoo!! Date’s over!!

I was thrilled when I saw the microwave quick cooking event hosted by Srivalli ….about 12 years ago when i was still in college, my aunt got one for my mother after her trip abroad…..i remember the customs officers in hyderabad didnt know how much to charge us because they hadn’t seen too many of them….the MW took pride of place in the kitchen…all covered up with choicest linen…. yours truly tested the waters…literally the first thing I made in it was a cup of hot water and subsequently instant coffee, served it to amma and watched her closely as she sipped it….asking “how is it?? Is it nice?? Is it different?” I was like the specialist penalty shooter after that….only I was called upon to operate her Majesty……I graduated from heating stuff to making mostly non Indian food in the MW – Mac and Cheese, Veg au gratin, pizzas etc. it has been my most beloved of all appliances and I use it extensively. Not just to boil and steam and reheat, but to cook a complete meals and even do the tadka sometimes…..especially when the cooking gas runs out and when I had a two burner stove……its such a blessing and cuts cooking time unbelievably…..the adage “slaving over the stove” has taken on a new meaning now I guess…..Inspired by Lata’s theratti paal made in the microwave and Tee’s post on malai kulfi plus not to mention the many litres of milk lying frozen in the fridge, it came as manna to me……I sort of married both of them and made some badam elaichi kulfi……..this is my entry to the Microwave Easy Cooking event, the brainchild of the creative Srivalli. I’m also sending it off to Sugar High Friday # 34, the oldest virtual food event, the brainchild of the innovative Jennifer of Domestic goddess and this month hosted by the passionate cook. The theme is local and regional specialties.

i’ve also been eyeing the AFAM events that happen….i made an unusual (for me) Shrikhand that turned out super and i’m so thrilled to be able to send it to this event hosted by Sig this month, which is the brainchild of Maheshwari

Suganya not only suggested I post the other cutlet recipes I mentioned in the post on hara bhara kebabs (which I finished off in the “reply to comment” itself), she graciously gave awarded me with the Thoughtful Blogger Award……thank you Suganya….here is finally the beetroot cutlet recipe ….

its been raining blogger awards and I shall add my own two bits…… so on goes the thoughtful blogger award to these people here…..

Mathy, Indira and Jenn– for making such a difference to the food blogging world with your food blog resources

To Sig, Mishmash, Kanchana, Nupur and Shammi….. ladies you rock!!

leave you now with the recipes…have a lovely weekend…..

Kofta Pulav

Kofta Pulav

Taking a break from all that sweet and deep fried overload that has been happening on this blog, here is a wonderfully flavoursome Kofta Pulav made from bottle gourd. If you read this blog, you must know that my Kaddu Kofta curry is a never fail recipe and very popular on this blog. When I buy bottlegourd, the race is to use it fast and efficiently because even the small ones tend to be too much for us. Apart from making sambhar with it, or molagootal or the occasional kaddu ka kheer, I fry extra batches of kofta and keep it in the freezer for later use. there are several opinions about freezing cooked food. Especially Indian food. overall gravies do very well and so do pre-made snack items like the veggie fingers or cutlets. The key to keeping bottle gourd koftas well in the freezer is to make sure they are firm and not soggy to begin with. I use besan (chickpea flour) for the binding and it helps keep the koftas firm.

This is a pulav I made with frozen koftas. Fresh will take a little more prep time, but is definitely worth the effort.

Edited to add: I’d originally given the proportions for just one person because I mostly cook only for one at home, changing things up to serve 2 now.

Kaddu Kofta Pulav

Yield: Serves 2

Kaddu Koftas                         – 12 (recipe follows)

Rice                                           – 1 Cup, washed and drained

Green Chilli                            – 1, slit

Onion (large)                         – 1, chopped

Tomato (Large/ 2 small)  – 1, chopped

Ginger garlic paste              -2 teaspoon

Garam masala                       – 1/2 teaspoon or substitute with any other readymade curry powder

Red chilli powder                – 1 teaspoon or according to taste

Coriander powder               – 11/2 teaspoon

Salt to taste

Oil                                               – 1 tablespoon

Curry leaves                           – 6-8

Fresh coriander for the garnish

1. In a pressure cooker, heat the oil and add the onions and slit green chilli. Fry for a few minutes till the onions are translucent and add the ginger garlic paste and fry for a minute.
2. Add the curry leaves and koftas and brown them in the onion mixture, turning them over a couple of times.
3. Add the tomato, red chilli powder, garam masala and the coriander powder and toss to coat it well.
4. Add the washed and drained rice; add salt to taste and 11/2 cup of water. Close the lid of the cooker let it cook for exactly one whistle.
5. Turn off the flame and allow the pressure to release. Once the cooker is open, fluff with a fork, garnish with fresh coriander before packing into a lunch box or serve.

* for non vegetarian options, substitute the koftas with any frozen meat or chicken kebabs etc

For the Koftas

2 cups grated bottle gourd (grate, sprinkle a bit of salt and place in a colander to drain for about 20 mins. Press out the water with the back of a round spoon)

2-3 tablespoons of chickpea flour

salt to taste

1/2 teaspoon grated ginger or 1/3 teaspoon ginger paste

1/2 – 1 teaspoon red chilly powder

2-3 tablespoons fresh coriander, chopped fine

a pinch of asafetida

1/4 teaspoon of cumin powder

1/2 teaspoon coriander powder

Put all of the ingredients together and mix with a spoon into a thick batter. it should look and feel like muffin batter, which should allow you to drop it into the appam chatti with two spoons. Heat the appam chatti, put a few drops of oil in each of the depressions. Spoon in one tablespoon of batter into each depression and cook till golden brown. Turn over and fry on the other side as well. You can drizzle a few drops of oil if needed. Set aside and cool.

*if you do not have an appam pan, you could shallow fry the koftas in a few tablespoons of oil. Deep frying too is always an option!

Recipe Index

Andhra Style Cooking

Alugadda Carrot Vepudu

Alugadda Munagakaya Kura ~ Drumstick and Potato Curry

Aratikaya Vepudu

Baghara Annam ~ Spiced Pulav

Beerakaya Tholu Pachadi ~ Ridgegourd Peel Chutney

Chakkara Pongal ~ Sweet dish

Chamagadda Pulusu

Chamagadda Vepudu

Cooked Tomato Pickle

Dondakaya Vepudu ~ Tindora Fry

Dosakaya Pappu ~ Lemon Cucumber Dal

Fiery Tomato Chutney

Gongura Pappu ~ Lentils with Sorrel Leaves

Goruchikkudukaya Vepudu ~ Cluster Beans Fry

Gutti Dondakaya Kura ~ Stuffed Ivygourd

Khageena ~ Hyderabadi Style Spiced Scrambled Eggs

Kobbari Chutney ~ Coconut Chutney

Kobbari Karampodi ~ Coconut Spice Powder

Kobbari Mamidikaya Chutney ~ Coconut & Raw Mango Chutney

Mamidikaya Pulihora ~ Raw Mango Tempered Rice

Mudda Pappu ~ Plain Tempered Dal

Mukkala Pulusu ~ Vegetables in a Tangy Gravy

Peanut Karampodi ~ Peanut Spice Powder

Rasam Soup

Red Hot Chilli Pickle

Sorakaya Kurma ~ Bottlegourd in Gravy

Ulli Garelu ~ Onion & Lentil Fritters

Mamidikaya Ullipaya Chutney ~ Raw Mango and Onion Cooked Chutney

Nuvvulu Palleelu Karampodi ~ Sesame Seeds & Peanut Spic Powder

Miryala Rasam ~ Rasam with Pepper, Tomato and Tamarind

Tamata Pappu ~ Lentils with Tomato

Mentham Kura Pappu ~ Dal with Methi (Fenugreek) Leaves

Bachali Kura Pappu ~ Dal with Malabar Spinach Leaves

Appetizers / Snacks

2 Minute Chilli Cheese Toast

Asian Rice Paper Rolls

Baby Potatoes With Kalonji

Beetroot & Raw Banana Cutlets

Besan Roti

Bhelpuri

Cheater’s Dahi Vada

Cheese and Tomato Layer Muffins

Club Sandwich

Corn Croquettes

Crisp Pan Fried Eggplant

Dahi Vada

Easy Nibbles – Tomato & Bread Appetizers

Hara Bhara Kabab

Herbed and Spiced Paneer Bites

Idli Cake

Instant Khaman Dhokla

Insalata Caprese Salad with Pesto

Lemon Vermicelli

Namak Pare

Nippattu

Onion Fritters 

Pan Tossed Vegetables

Paneer Pakoras

Pav Bhaji

Pav Bhaji Grilled Sandwiches

Potato and Onion Bajji

Potato Rosti ~ Potato Cutlets with a Spicy Sauce

Quick Carrot Sandwich

Ribbon Pakodi

Savoury ~ Mushroom, Caramelised Onion and Spinach Muffins

Shikampuri Kabab (Soya Nuggets)

Subway Style Sandwich

Thai Style Noodle Salad

Tortillas from Scratch

Upma

Vegetable Calzones

Veggie Fingers

Whole Wheat Pizza

Vaamu Aaku Bajji ( Ajwain LEaf Pakoras)

Breads

Bread Rolls

Deep Pan Pizza

Easy Beginner’s Homemade Bread

Hot Cross Buns (Whole Wheat)

Pesto Bread Rolls

Savoury Buns (Whole Wheat)

Savoury Potato & Peas Strudel

Breakfast

2 Minute Chilli Cheese Toast

Adai

Adai ~ High Protein

Aloo and Cheese Paranthas

Besan Roti

Chakkara Pongal

Club Sandwich

Dahi Vada

Dosa ~ Mixed Dal

Idiappam and Ishtu

Idli and Sambar

Idli Cake

Instant Khaman Dhokla

Kancheepuram Idli

Khageena ~ Hyderabadi Masala Scrambled Eggs

Khara Pongal

Lachcha Paratha

Lemon Vermicelli

Masala Cheese Omelet

Millet Upma

Onion Uttapam

Multi-Grain Uttapam

Pancakes ~ Eggless & Whole Wheat

Pav Bhaji Grilled Sandwich

Perfect Scrambled Eggs

Pesarattu ~ Whole Moong Dosa

Poha ~With Potatoes And Peas

Quick and Easy Carrot Sandwich

Rava Idli

Spicy Uttapam

Upma

Vegetable Fortified  Instant Noodles

Venn Pongal

Accompaniments – Chutneys/ Dips/ Sauces

Basil Pesto

Fuchsia (Beetroot) Raita

Herbed & Spiced Cream Cheese Spread ~ Cumin, Chilli Flakes & Celery

Palakkad Style Pulikyatchal ~ Tangy Tamaring based accompaniment

Peanut and Tomato Chutney

Peach and Plum Jam with Star Anise

Plum Jam

Quick Mango Jam

Dal / Rasam/ Pulusu

Chamagadda Pulusu

Dosakaya Pappu ~ Lemon Cucumber Dal

Easy Mixed Dal

Gongura Pappu ~ Lentils with Sorrel Leaves

Green Payar Mathan ~ Green Gram with Yellow Pumpkin

Keerai Molagootal

Lobia Curry ~ Black Eyed Peas

Mudda Pappu ~ Plain Tempered Dal

Mukkala Pulusu ~ Vegetables in a Tangy Gravy

Munagakaya Sambhar ~ Drumstick Sambhar

Podalanggai Molagootal

Punjabi Chole

Rasam Soup

Spicy Whole Masoor ki (red) Dal

Sprouted Masoor Ki Dal (Red Lentils ~ Dry)

Miryala Rasam ~ Rasam with Pepper, Tomato and Tamarind

Tamata Pappu ~ Lentils with Tomato

Mentham Kura Pappu ~ Dal with Methi (Fenugreek) Leaves

Bachali Kura Pappu ~ Dal with Malabar Spinach Leaves

Daring Baker’s Challenges

Apple Strudel

Caramel Cake with Buttercream Frosting

Cheese Cake ~ Black Currant

Cheese Cake ~ Chocolate

Cheese Cake ~ Vanilla

Chocolate Almond Brownie

Chocolate Brownies

Chocolate Valentino Cake

Deep Dark Chocolate Cake with Frosting

Lasagna ~ From Scratch

Lemon Raisin Cake

Simple Chocolate Cake

Tiramisu ~ From Scratch

Vanilla Caramel Cake with Buttercream Frosting

Vanilla Orange Zest Cupcakes with Chocolate Buttercream Frosting

Whole Wheat Spiced Apple Muffins

Yogurt Honey Muffins with Frosting

Drinks

Cold Coffee

Iced Tea ~ Lemon and Mint

Kairi ka Panna ~ Raw Mango Drink

Kharbuza Shake ~ Honeydew/ Musk Melon Shake

Mango Lassi

Masala Chai

Roohafza Lassi

Sharjah Shake ~ Milk, Bananas and Bournvita

Spiced Buttermilk ~ Chaas

Strawberry Lassi

Egg Curries

Khageena ~ Hyderabadi Spicy Scrambled Eggs

Never Fail Egg Curry ~ With Coconut Milk

Quick Egg Curry ~ With Readymade Masala Paste

Indian Breads ~ Roti / Parantha / Dosa

Aloo Cheese Paranthas

Besan Roti

Dal Dhokli ~ Rajasthani Dal and Roti

Muttai Kotthu Parotta

Street Style Aamlette Roti ~ Omelet Roti

Adai

Adai ~ High Protein

Dosa ~ Mixed Dal

Lachcha Paratha

Onion Uttapam

Multi-Grain Uttapam

Pesarattu ~ Whole Moong Dosa

One Dish Meals

Angel Hair Pasta

Burnt Garlic and Chilli Fried Rice

Chettinadu Style Egg Biryani

Chettinadu Style Mushroom Biryani

Corn Pulao

Dal Dhokli ~ Rajasthani Style Desi Pasta with Lentils

Hyderabadi Khichdi

Hyderabadi Vegetable Dum Biryani

Instant Noodles with Vegetables

Jeera Rice ~ 1

Jeera Rice ~ 2

Kofta Pulav

Kottu Parotta with Eggs

Lasagne ~ From Scratch

Macaroni Salad ~ with Basil and Olives

Macaroni Salad ~ With Mayonnaise

Millet Pulav – Korralu

Moussaka

Mushroom and Tomato Pulav

Mushroom Soup with Noodles

Pad Thai Noodles

Pasta with Pan Tossed Vegetables

Potato and Beans Pulao with Dill Leaves

Pulihora with Raw Mango

Quick Egg Fried Rice

Spaghetti with Basil Walnut Pesto

Chettinadu Style Spicy Vegetable Biryani

Tagliatelle Pasta with Vegetables

Thai Noodle Salad

Tomato Soup with Noodles

Vegetables in Spicy Garlic Sauce on a Bed of Noodles

Venn / Khara Pongal

Venn Pongal

Palakkad Iyer Recipes

Araichavitta Sambhar

Avial

Keerai Molagootal

Paalada Payasam

Podavalanga Molagootal

Pulikyatchal

Ribbon Pakodi ~ Savoury Gramflour Snack

Uralaikazhangu Podimas ~ Potato with Coconut

Pasta and Noodles

Angel Hair Pasta

Clear Vegetable Soup with Noodles

Hakka Vegetable Noodles

Idiappam ~ Indian Rice Noodles

Instant Noodles with Vegetables

Lasagna ~ from Scratch

Lemon Vermicelli

Macaroni Salad ~ with Mayonnaise

Macaroni Salad with Basil and Olives

Moussaka

Mushroom Soup with Noodles

Pad Thai Noodles

Pasta with Pan Tossed Vegetables

Sesame Noodles

Spaghetti with Basil & Walnut Pesto and Zucchini

Summer Pasta Salad with Quail Eggs

Tagliatelle Pasta with Vegetables

Thai Style Noodle Salad

Tomato Soup with Noodles

Vegetables in Spicy Garlic Sauce on a Bed of Noodles

Vegetables in Spicy Garlic Sauce on a Bed of Noodles

Rice Dishes

Baghara Annam/ Khana

Burnt Garlic and Chilli Fried Rice

Caramelised Onion Brown Rice

Chettinadu Style Egg Biryani

Chettinadu Style Mushroom Biryani

Chettinadu Style Spicy Vegetable Biryani

Coconut Milk Pulao

Corn Pulao

Egg Fried Rice

Hyderabadi Khichdi

Hyderabadi Vegetable Dum Biryani

Jeera Rice ~ 1

Jeera Rice ~ 2

Khara / Venn Pongal

Mamidikaya Pulihora ~ Raw Mango Rice

Millet Pulao

Mushroom and Tomato Pulao

Street Foods ~ Chaat

Pav Bhaji

Bhelpuri

Dahi Vada

Ragda Patties

Soups & Salads

Apple & Baby Corn Salad

Asian Rice Paper Rolls

Avocado, Roasted Bell Peppers and Lettuce Salad

Carrot Koshumbir ~ Indian Style Salad

Chickpea & Lettuce Salad

Comforting Noodle Soup

Herbed and Spiced Pan Sautéed Paneer

Insalata Caprese Salad with Pesto

Macaroni  Salad ~ With Mayonnaise

Macaroni Salad with Basil and Olives

Mushroom Soup with Noodles

Pan Sautéed Broccoli

Pan Tossed Vegetables

Pasta Salad with Pan Roasted Veggies

Pomelo Salad ~ with Cherry Tomatoes

Potato Basil Soup

Rasam Soup

Roasted Red Bell Pepper and Pumpkin Soup

Salad with Kidney Beans & Basil

Summer Salad with Quail Eggs, Pasta & Veggies

Sweet Lime, Apple, Cherry Tomato & Beets Salad with Balsamic Vinegar Dressing

Thai Style Noodle Salad

Tomato Soup with Noodles

Watermelon, Orange, Peppers & Cucumber Salad with Balsamic Vinegar Dressing

Sweets and Desserts

Aamrakhand ~ Mango Shrikhand

Aamras ~ Mango Dessert

Badam ~ Almond Kulfi

Banana Strawberry Icecream ~ Eggless

Bobatlu – Puranpoli

Chocolate Cake Pops 

Cashewnut Pedhas

Caramel Custard

Chakkara Pongal

Cheese Cake ~ Black Currant

Cheese Cake ~ Chocolate

Cheese Cake ~ Vanilla

Chocolate Truffles

Chocolate Valentino Cake

Classic Apple Strudel

Custard with Pears Poached in Orange Sauce

Firni (Phirnee)

Gajar Ka Halwa ~ Classic Carrot Dessert

Jahangiri

Kaddu ka Kheer ~ Bottlegourd Kheer

Lychee Shrikhand

Mango Parfait

Orange Scented Besan Burfi

Paalada Payasam

Rasmalai

Semiya Payasam

Shrikhand ~ with Nutmeg

Star Anise Ice Cream ~ Eggless With Strawberry Compote

Semiya PayasamTiramisu ~ From Scratch

Trifle Pudding

White Chocolate Panna Cotta with Raspberry Sauce ~ Gelatin Free

Yogurt Tart with Oatmeal Crust

Vegetable Dishes ~ Dry

Aloo Gobhi Poriyal ~ South Indian Style

Ash Gourd / White Pumpkin Stir Fry

Baby Aloos with Kalonji Fry

Banana Cutlets

Beetroot Cutlet

Beetroot Stir Fry

Bharwan Bhindi ~ Stuffed Ladies Finger

Cabbage Fry / Vepudu

Crisp Breaded Pan Fried Eggplant

Goruchikkudukaya Vepudu ~ Cluster Beans Stir Fry

Hara Bhara Kabab

Jeera Aloo

Kalonji Baingan ~ Eggplants with Nigella Seeds

Karela Fry with Goda Masala ~ Bittergourd Fry

Mixed Vegetable Poriyal

Pan Sautéed Broccoli

Pan Tossed Vegetables

Potato & Carrot Stir Fry

Potato & Carrot with Dill and Green Onions

Potlakaya Vepudu ~ Snakegourd Stir Fry

Raw Banana Fry

Raw Papaya Thoran

Taro Crisp Fry ~ Chamagadda Vepudu

Tindora / Ivygourd Stir Fry

Vegetable Dishes – With Gravy

Aloo Matar

Avial ~ Assorted Vegetables in a Yogurt & Coconut Sauce

Baby Corn and Mushrooms in Coconut Milk

Chaamagadda Pulusu ~ Taro in a Spicy Tangy Sauce

Chinese Stir Fried Vegetables

Creamy Kofta Curry ~ Bottlegourd Koftas

Drumstick and Potato Curry

Easy Mixed Vegetable Curry

Easy Mushroom Masala

Fake Meat and Potatoes

Green Payar Mathan ~ Green Gram with Yellow Pumpkin

Gutti Dondakaya ~ Stuffed Ivygourd / Tindora

Hyderabadi Mirchi ka Saalan

Hyderabadi Tamatar Ka Saalan

Kerala Style Vegetable Ishtu

Lobia Curry ~ Black Eyed Peas

Makai ki Sabzi ~ Rajasthani Style

Malai Kofta

Moroccan Vegetable Stew

Mushroom, Peas and Lotus Seeds

Palak Paneer

Paneer Makhni

Pav Bhaji

Potato Stew with Coconut Milk

Punjabi Chole

Sorakaya Kurma ~ Bottlegourd in Gravy

Sweet Potato Curry

Thai Massamun Curry

Thai Yellow Curry

Vegetables in a Spicy Garlic Sauce on a Bed of Noodles

Vegetables in Manchurian Sauce

Bakes ~ Cakes, Cupcakes, Muffins

Banana Choco Chunk Whole Wheat Bread ~ Eggless

Banana Coconut Almond Bread ~ Wholewheat

Baked Yogurt Tart with Blueberries, Orange Zest and Almonds

Best Possible Chocolate Cupcakes ~ Eggless

Caramel Cake with Buttercream Frosting

Chocolate Valentino Cake

Double Chocolate Butterscotch Fudge Brownies

Lemon Blueberry Yogurt Cake ~ Eggless

Mango Cardamom Pound Cake ~ Eggless

Multigrain Nutmeg Honey Cake ~ Eggless

Peanut Butter Banana Oatmeal Muffins ~ Eggless

Pumpkin Cinnamon Rolls ~ Eggless

Savoury ~ Mushroom, Caramelised Onion and Spinach Muffins

Spiced Carrot and Apple Cake ~ Eggless

Spiced Pumpkin Cake ~ Eggless

Tiramisu ~ From Scratch

Tutti Fruitti Cupcakes ~ Eggless

Valentine’s Cupcakes ~ Heart Centered

Vanilla Pound Cake with Tutti Fruitti ~ Eggless

Bakes ~ Cookies and Tarts

Apple Strudel

Butter Cookies

Chocolate Pinwheel Cookies

Cranberry Almond Biscotti

Date and Fig Ravioli

Jam Tarts

Spiced Ginger Cookies

Yogurt Tart in an Oatmeak Crust

Bakes ~ Savoury

Bread Rolls

Cheese and Tomato Layer Muffins

Corn Bread

Deep Pan Pizza

Lasagna

Pesto Bread Rolls

Savoury ~ Mushroom, Caramelised Onion and Spinach Muffins

Savoury Potato & Peas Strudel

Vegetable Calzones

Whole Wheat Pizza

Shikampuri Kebab (Veg) – with Soy Nuggets ~ Almost the real thing!

K and I spent a delightful evening in the company of my cousins who we were meeting with after what seemed like ages…I will have to admit publicly that I have just met one of the most well behaved 4 year old boys. There can’t be many…I can vouch for that…and an adorable 7 month old, who made me realise that gums can be as pain inflicting as teeth… i had my fingers chewed on, drooled on and then a sweet dimpled smile that makes you want to repeat the whole process….

Anyway, where was I? Yes the cousins….I wasn’t sure of what extend the invite to dinner, and with K driving me up the wall with his meal choices, I settled on Cheater’s Dahi Vada, Baked Potato wedges, Fake meat Shikampuri Kebabs and some ridiculously red mixed fruit drink!

On to the kebabs…. As always, I am going to pass a disclaimer…. these arent claiming to be authentic Hyderabadi Shikampuris. They can’t since they aren’t even meat. Also since i am really lazy, I didn’t stuff them with the chopped onion and coriander mix. What is pretty authentic is the flavour and the texture of the cutlets.

A nice moment was, when halfway through one of them, K exclaimed “Is this not mutton? Then what is it? Oh God, I was thinking you made it with real meat” Needless to say, I was very pleased!

Onto the recipe

Shikampuri Kebabs with Soy Nuggets

Ingredients (Makes 20 3 inch kebabs)

100 gms of soy nuggets about 3 cups

1/2 cup bengal gram / channa dal

2 green chillies

2 pieces of 1 inch cinnamon sticks

2 green cardamoms cloves

3 whole cloves

5-6 whole black peppercorns

1 teaspoon red chilly powder

Soak the soy nuggets in 4-5 cups of hot water and leave it for about 10 minutes till they are rehydrated. Squeeze out all the water, run it under cold water and rinse. Squeeze out all the water again. Put the rehydrated nuggets, channa dal, green chillies, cinnamon sticks, cardamom, cloves, pepper and red chilli powder in a pressure cooker and cook for 3-4 whistles till the dal is cooked.

Once the pressure has released, drain out the water, add the following to the pan and cook through till the whole mixture is dry.

2 tablespoons vegetable oil

1 large onion sliced

salt to taste

Cool the mixture completely and use the mixer to pulse it with very little water. it should be really thick and pasty like a dough. I used my Ultra wet grinder to do this. I found this much easier than the regular mixer because you really need to add water to get the pulsing to work.

Take out the mixture into a wide vessel and add the following

1 1/2  teaspoons ginger garlic paste

1/2 teaspoon garam masala

1 cup bread crumbs

1 egg beaten

1/2 cup chopped coriander and mint leaves

mix it all together with a wooden spoon or your hands. Portion into 20 small ping pong balls, roll into a ball and flatten between your palms. Heat 2 tablespoons of vegetable oil in a non stick or cast iron frying pan. When hot, place the kebabs around the pan, leaving space to wield a slotted spoon. Fry on each side for about 2-3 minutes, till they get a slightly deeper than golden colour. flip over and fry on the other side as well.

Serve hot or warm with onion rings, tomato slices, lemon wedges and mint chutney or tomato sauce.

Corn Croquettes

I saw this on my dear friend Jayashree’s blog and I knew I had to make them soon…a large bag of sweet American corn was lying in the freezer and that was my biggest motivator!! We are big on cutlets and patties, this blog has a few them featured here. I usually make cutlets or patties out of a variety of ingredients, some become favourites, and some are disappointments!! This one is a winner……great as finger food (if made into smaller portions) it was an instant hit!! Try it, you wont be disappointed. Shree!! Your recipe rocks!!

For the corn croquettes:

2 cups corn kernels, steamed

1 cup boiled and mashed potato

Salt to taste

1 tsp (or less) red chilly powder

½ t cumin powder

3 T finely chopped fresh coriander

1 t lemon juice

3-4 T fine bread crumbs

3-4 T oil

Method:

Steam the corn kernels in the microwave or stove top for about 5-6 minutes. Cool and add to a blender jar, pulse 3-4 times for 1-2 second bursts to get a coarse paste. Add all the other ingredients except the oil and mix with a wooden spoon (or your hand if you dont mind it) till it comes together in a mass. check for seasoning and adjust according to taste.make into lemon sized balls and roll round between your palms, flatten and set aside.

Heat a skillet, i use non stick, add a tablespoon of oil and spread it around. When relatively hot, place about 6 of the croquettes around the pan in a circle and cook them till they are nicely browned, drizzle a little oil if needed. turn them over and cook on the other side as well till golden brown. Repeat till all have been fried. Turn them onto a serving plate and serve hot with a dip or sauce

The year that was 2007 ….

Today’s the last day of this fabulous year….and tho I hate to see it go; I am filled with hope for the year that 2008 will be…. In many ways, 2007 has been a defining year for me…. If you read my other blog you will know that there have been many firsts for me this year…..things that I gingerly took a step forward to and they firmly became some of the best things I ever did…… this blog for instance…..for much time I was a lurker and trawler of food blogs and looked at them with amazement and awe….and then with one uncertain step I plunged into it…..not knowing if I would be read at all…yet the want to be part of this celebration of all things food was too strong for me to ignore….. I watch with amazement as the modest numbers go up on my stats counter…. More than anything, I am happy with the people I have met and the familiar comfort I feel when I know I am part of this tribe that celebrates food just like I do….the people I have learnt so much from, who’s recipes I have tried with much success, today I am so much more sensitive to what I eat, cook and try out…I am more observant of ingredients and flavors and most of all am willing to try out anything atleast once….of course K accuses me of not cooking for him but for the blog these days…. but then I guess all spouses of food bloggers suffer from the same malaise…..

Apart from a look back and nostalgia, Nupur called out for the best of 2007….. so here it is…..with less than 50 posts and almost those many recipes …..my top ten recipes of the year….these aren’t in any particular order….they’ve graced my blog, table and parties…. Its great to be able to revisit them and share them with you…..

Truffles and homemade chocolate

For the contribution they have made to my life this year, truffles and homemade chocolates they deserve pride of place on this list….chocolates in a way liberated me…from the shackles of identity, possible depression and self belief….they made me do something I loved and enjoyed, brought me a lot of success….much more than I’d have hoped for and even put me on tv!! Chocolates made me choose what I wanted to do…. Enjoy what I chose and reveled in the success that was 100% my own…..they have made me believe in a lot of things I never would have thought possible and put the crown on this fabulous year that 2007 has been for me personally……..

Date and fig ravioli

This one was truly a masterpiece…it is a show stopper and became so popular that I have already made it 3 times…. The light melt in your mouth crust….The ever so slightly sweet filling, the flavours and textures that mingle and make you savour it…. Ravioli…I am glad we met and made acquaintance….the best part is that filling can be varied both sweet and savoury…

Tarts and biscuits

For the sheer simplicity of ingredients and procedure, cookies and tarts make it to my list…again the tarts can be filled with a variety of things both savoury and sweet….makes for a simple yet well appreciated home made gift….it made me believe I can bake much more than bricks!!

Buns

This was a second attempt and met with much success…infact I ate a piece out of each of the 12 buns I baked just to make sure they really turned out as good as they looked…. It was my first attempt at bread of any kind and savoury baking….filled the house with that warm delicious smell that only bread can bring

Muffins

Whole wheat and apple…with very little butter and full of wholesome goodness….these little ones were a big hit…and called for repeats….

Choco pinwheels

Simplicity is the key that I look for in baking particularly because I am a novice baker….and I feel less nervous tackling cookies rather than cakes….. so chocolate pinwheels takes pride of place because it qualifies on the simplicity factor…but fools you with its beauty…. This is a recipe you can make dough out of and freeze till you are ready to bake…..

Idiappam and stew

Making this was so much like starting the blog…you wacth from afar with awe and respect…then take the plunge and never believe you are going to come into your own…. But you do…and it always surprises you!! Idiappam and stew has been like that for me… its simplicity bowls me over…perfect comfort food, and fix for all seasons

All things kababish!!
the beetroot and hara bhara versions of what I dish out with alarming regularity are just a couple of ways to bring nutrition to the table…who can refuse a cutlet when offered? I haven’t encountered anyone till date who does…. Imagine nutrition and taste in one package….

Dynamite heaps

spice powders…or chutney podis make it to the list due to their sheer versatility…. They can spice up happenings like none other….idlies, dosas, steaming hot rice, bread and sprinkled on veggies too…..they are time savers and deliver a substantial spice kick

Molagootan

One of the simplest dishes to make and soothing on the palette and the digestive system….from my training under MIL dishes, this one takes the cake for simplicity, appeal and wholesome goodness….

As I went through the picture files, I have realized that I could have put up a much better show with all that I hoarded….so to more frequent and better posts in the new year then!! As I look back on the year of food blogging, I am so happy with finding and being a part of this world…. To meet so many people with similar interests….to be able to find almost any recipe that you are looking for…. With step by step instructions and pictures of real food…. to know that you are one with a tribe of people who don’t think it is weird to discuss kitchen ingredients….to see a little bit of everyones life at the table….peeking into personalities and homes and lives….we are interwoven in the strongest bonds of all….food…..of blog events, deadlines and celebrations!! Of not being able to wait till you post…taking endless pictures, editing and agonizing over them….of the reassurance in the form of comments and feedback….it brings joy known only to a blogger….

I also learnt so much about healthy vegetarian cooking…. That it doesn’t have to be drowning in oil and masala to tickle your tongue….

I learnt that tho this is part of my life for long time now….i need to let go of an all consuming obsession…. Infact in a surprising manner, this blog has helped me put so many things into perspective…and because its out there for the world to see….it has meant a deeper commitment to many of the decisions that I have made….

So in the new year, I hope to explore much more than I thought I would….to cook better, wholesome and innovative meals….to experience once again the joy of creating a meal or a dish … to eat healthier….

A big thank you to all my friends, family …..thanks for being there and for being you…

A warm hug and a huge thank you to you – my readers …………. thanks for coming back to Escapades…for holding my hand through these first few steps…..for all the feedback and encouragement, I am grateful….truly and honestly…..for appreciating all that I have attempted…. escapades has a little bit of me everywhere….and if there is something in particular you’d like to see here, please do let me know….

Finally….to K…my soulmate…. Who painstakingly sat through my bouts of cooking, serving, clicking, surfing, writing and posting…who became my unofficial photographer just to make things easier for me…. Who has valiantly tried to answer the barrage of most inane questions like the 3^rd degree…. For being the taster, appreciator of all my culinary escapades…. You know what I want to say to you….

Have a great end to this year everyone……and have a fabulous new year, filled with all that you truly want….may we find answers to the questions we want to ask…and happiness in all that we do…. Have a wonderful new year!!

Cheers!!

To the stars in the sky and our dreams!!

Sneaking offenders onto the plate – hara bhara kabab

To say that K is a fussy eater isn’t correct. It’s just that he gets fixated on certain things and overdose till he can’t stand it anymore. In dislikes he is very particular, I won’t go into the details but suffice to say that he thinks peas have no personality, capsicum is an obese chilly at best, green leafy vegetables are for cattle and paneer is spoilt milk in the first place, so why would anyone want to eat it….. So I have learnt to simply cook around this madness because logical arguments have failed and are a waste of time. Him being kitchen challenged helps, also the fact that he blindly trusts me!! I simply camouflage and cook on……the only thing I’ve been unsuccessful in getting him to eat is capsicum because of its strong flavor. My favourite way of getting him to eat things he doesn’t relish is to hide it in some form that he loves. Cutlets have been my ultimate escape. From trying to use up cooked leftover sabjis to dressing up a simple meal when we have unexpected guests, I have sought refuge in them and marveled at how they can be adapted to embrace whatever is in the fridge. Apart from potatoes, cutlets made from yam, raw bananas and even pink cutlets with beetroots too work well. They are flavourful, nutritious and a good way of having your daily requirement of vegetables. The mixture can be made and stored in the fridge; leftovers make for great chapatti / kathi rolls, sandwich fillers or midnight snacks. The litres of unused milk threatened to drown me, so yesterday I had to convert some into paneer, a huge bunch of spinach sat sadly in its newspaper wrap in the fridge and I knew I had to redeem it. I zeroed in on the hara bhara kabab for its simplicity and the fact that I could use two of the offending ingredients always puts a devilish smile on my face.