Corn Cutlets#SundayFunday

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potato, Vegetarian, No Onion No Garlic, Vrat, Sunday Funday

For Sunday Funday we are sharing "Corn Recipes" 

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto.  

Puneri Batata Vada#Alphabet Challenge

Puneri Batata Vada is different from what you get in Mumbai.  When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the  Vada Pav (Mumbai Style)  recipe.

Ingredients  

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney 
Mint  Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada 

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that  frying the vadas,  is done, in the same oil deep fry some green chilies.  Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ... 

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint  Chutney or Kethcup and fried green chilies. They taste awesome. 

Labels :  Starters,  Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge 

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.

Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method

Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.

Now roll it on an oiled platform and cut into finger sized pieces.

Roll them in rice flour, dust all the excess flour.

Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.

Serve hot with ketchup.

Enjoy these great crispy, crunchy party pleasers.

My Notes 

You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.

Labels: French Fries, Mashed Potato, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

• Pretzel & Caramel Chocolate Cake Mix Cookies by Amy’s Cooking Adventures
• Crispy Crunchy Vegan Cheat Fries by Sneha’s Recipe
• Potato Chip-Crusted Chocolate Tart by Culinary Cam
• Oven Roasted Honey Chilli Nuts by The Mad Scientist Kitchen
• Peanut Butter and Pretzel Crispy Treats by A Day in the Life on the Farm 
• Gluten-Free Sweet & Salty Baked Spicy Rice Chex by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice   

Murukulu Janthikalu#SundayFunday

Murukulu also known as Janthikulu is a savory snack of the Andhra cuisine. This Murukku is a mixture of urad dal flour and rice flour. Its easy to make and a addictive snack. We love the crispness and the buttery taste of this snack.

An ideal festival savory snack, these are vegan & gluten free, prefect for kid's tiffin. They stay crisp and fresh in your pantry shelf for a month or more if stored in an airtight container.

1 Cup Measurement = 200 Ml
Ingredients
4 Cups Rice Flour
1 Cup Urad Dal flour
2 Tablespoons White Butter or any
1 Cup Warm Water or as required
1 Teaspoon Salt or to taste
1 Teaspoon Red Chilly powder - optional
1 Teaspoon Each White & Black Sesame seeds
Oil for deep frying

Method
Take a pan dry roast urad dal flour lightly for a few minutes. See that it does not change color or burn. Keep aside to cool.

In a bowl add flours, sesame seeds, salt, butter, mix well till it represents bread crumbs. 

Then add warm water little by little as need to make a soft dough.

Take the murukulu press ( a disk with three holes)
add the dough into it and press on top into hot oil a make a 

Or this one, make a round murukku. 

Fry till light golden brown on medium flame, then remove. Keep it on an absorbent paper to remove the excess oil. When cooled store in an airtight container. 

This is a snack that can be made any time for children to have in the evening or to take as tiffin. My daughter use to take this as her tiffin to school.  

My Notes 

Grind 1 kg rice and 1/4 kg lightly roasted urad dal. Grind it in the flour mill. Make these any time in a jiffy.

Use white butter (this is homemade butter, which is used to make desi ghee) , it give a nice taste and make the murukulu more crispy.

You can add ajwain or coarsely ground cumin seeds.

Labels: Indian, Savory Snacks, Festival Sweets, Deep Fried, Rice flour, Urad Dal flour, Andhra Pradesh, Chakli, Murukulu, Vegan, Gluten free, Sunday Funday

For Sunday Funday our theme is "Picnic Recipes"     

• Bacon Broccoli Mac from Amy's Cooking Adventures
• Cucumber Mozzarella Salad from Palatable Pastime
• Spicy Avocado Mango Bean Salad from Cook with Renu
• Mango Pico De Gallo from Mayuri’s Jikoni
• Cowboy Beans from A Day in the Life on the Farm
• Murukulu Janthikalu from Sneha’s Recipe
• Culinary Adventures with Camilla from Culinary Adventures with Camilla

Potato Lollipops#FoodieExtravaganza

Potato is the universal and staple vegetable that is eaten the most in the world. Today I am sharing a starter/snack made with baby potatoes wherein kids and adults will love these tasty lollipops, this can be served a party pleaser or enjoyed on a rainy day.

This a very quick and yummy snack which can be made in a jiffy, provided you have boiled baby potatoes at hand. This potato recipe is made by marinating potato in flour mixture and then deep frying it in oil.

Ingredients
15-20 Baby Potatoes- boiled and peeled
3 Tablespoons Heaped All Purpose Flour
3 Tablespoons Heaped Corn Flour
1 Tablespoon Kashmiri Red Chilly powder
1 Tablespoon Lemon juice
Salt to taste
A Sprig Curry leaves - finely chopped
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Orange Red Color
Water as required
Oil for frying

Method

In a bowl, add all purpose flour, corn flour, chilly powder, lemon juice, salt, color, water, mix well and turn into a thick coating batter. 

Add the baby potatoes, curry leaves, coriander leaves, into the mixture

mix so that all the potatoes are coated well. 

Heat oil in a deep frying kadai, when the oil it hot, with a spoon drop each potato gently into the hot oil and fry on medium high flame till they are golden and crisp. Take them out on to a kitchen paper towel.

Serve them on a platter with a tooth pick pierced on each.

Crispy Potato Lollipops are ready.

I served them with Sweet Date & Tamarind Chutney.
These have to eaten hot or else as they cool the outer covering will start to turn soft.

Labels: Baby Potatoes, Savory Snacks, Starters, Kids delight, Foodie Extravaganza Party, Vrat, Deep Fried, Vegan

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Baked Veggie Bread Roses In Muffin Pan#BakingBloggers

This is a quick and easy appetizer. Have fresh bread slices at home and have guest or you feel like having something different then make these. You can make whatever filling you want with the veggies or meat in your refrigerator. No hard and fast rule about the filling.

Ingredients
9 Fresh Bread Slices
1 Small Onion - sliced
1 Cup Diced Coloured Bell Peppers/Capsicum
½  Cup Crumbled Cottage Cheese
1 Tablespoon Butter/Oil
Tomato Ketchup as required
Salt to taste
½ Teaspoon Black Pepper powder
Cheese as required for topping
Butter for greasing the muffin pan
Method
For the Filling

In a pan heat oil, add the onion and sauté till they are just translucent, add the coloured peppers and sauté for a minutes, add salt and black pepper powder to taste, add the cottage cheese and mix well. Switch off the flame, let this cool.

For the Bread Roses

Take a bread slice and lightly first roll it with rolling pin. 

Cut it on the four edges leaving space for the filling

Place the filling

Start to bring one side of the bread rolling it like a rose

:Likewise bring all the sides together to form a rose.

The rose is complete

Grease a muffin pan with butter well, place the bread roses. Now drop a teaspoon of ketchup and then top it with shredded cheese.  Likewise make the rest.

Bake in a preheated oven for 12 - 15 minutes at 180°C.

Enjoy!!

Labels : Appetizer, Eggless, Vegetarian , Coloured Belll Peppers, Cheese, Bread Slices ,Baked, Breakfast, Savory Snacks, Healthy, Baking Bloggers
Baking Blogger December 2020:

Baked Holiday Party Appetizers

• Baked Savory Crackers by Sid's Sea Palm Cooking
• Baked Veggie Bread Roses In Muffin Pan by Sneha's Recipe
• Crab Puffs by A Day in the Life on the Farm
• French Bread Cheese Puffs by Karen's Kitchen Stories
• Merguez-Wrapped Duck Eggs by Culinary Adventures with Camilla
• Panela Tarts by Magical Ingredients
• Shrimp Scampi Flatbread Bites by Making Miracles
• Spicy Bacon-Wrapped Sweet Potato Kebabs by Palatable Pastime