Crispy Veg Heart Cutlet#SundayFunday

These are Restaurant Style cutlets, crisp, savory, golden, delicious and not oily. Kids as well as adults love this as snack or appetizer. There are so many ways to make them. These vegan vegetable cutlet are deep fried, you, can also shallow fry.

Ingredients
3 Boiled Potatoes - peeled & mashed
2 Medium Carrots - finely chopped
100 Grams French Beans - finely chopped
100 Grams Sweet Corn - finely chopped
50 Grams Green peas - finely chopped
1 Teaspoon Salt or to taste
1 Teaspoon Butter
1 Tablespoon Olive Oil
1Teaspoon Heaped Red Chilly Flakes
1 Teaspoon Oregano - crushed
1 Teaspoon Black Pepper Powder
½ Cup Fresh White Bread Crumbs

For The Slurry
2 -3 Tablespoon Corn Flour
2 -3 Tablespoon All Purpose Flour

Water - as required

Oil -  As Required For Deep Frying
To Serve
Tomato sauce

Method

In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

In a pan heat a tablespoon each of oil and butter, then add chopped corn and green peas and high flame continuously keep stirring till all the moisture evaporates. Then add in chopped beans and carrot, and keep stirring on high flame till all the moistures evaporates and are soft. Remove this on to large plate and spread it so that it cools down completely. Once the veggies cool down then add in mashed potatoes, add in salt, chilly flakes, oregano, black pepper powder and massage them well, then add 1 tablespoon corn flour and 2 tablespoons heaped bread crumbs and mash it well till it forms a smooth ball. 

Divide this into small balls. Oil the heart shape mold and press the ball into it remove and arrange this on to a plate. Like wise make all the cutlets.  
Make a slurry of 1 tablespoon each corn flour and all purpose flour with a pinch of salt, add water little at at time to make a smooth and thin slurry.

Dip in the slurry and remove all the excess slurry, coat in bread crumbs . Make all like wise.

Heat oil in a deep frying pa and deep fry on medium high flame till golden and serve with ketchup.

Labels: Kebabs, Cutlets, Vegetarian, Starters, Appetizer, Sunday Funday, Mixed Veggies, Restaurant Style, Vegan

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday Recipes Of The Heart.  

Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls  

Nutella Filled Crepes#Improv

This Nutella Crepe is an easy and delicious with a rich chocolate hazelnut spread. Nutella is a rich, smooth, and creamy chocolaty spread, it's so delicious and finger licking.
Makes 7 Crepes - 10"  Non Stick Pan 
Ingredients
¾ Cup All Purpose Flour
2 Eggs
1 Tablespoon Sugar
½ Cup Milk
¾ Cup + - Water
¼ Teaspoon Vanilla Essence
1 Tablespoon Olive Oil
A Pinch Of Salt
For The Filling

Nutella/Chocolate Hazelnut Spread As Required
For Garnishing
Sliced Strawberries
Chocolate Sauce

Method

Add all the ingredients for the crepe in a blender blend till smooth, check the consistency of the batter add water accordingly. Then strain the mixture for a smooth consistency. This will remove any lumps. Rest the batter for a least a 30 minutes to an hour. 

After resting, the batter will thicken up, to ensure a thin consistency, whisk in a little water at a time. Heat a 10-inch nonstick pan over medium flame, grease it with desi ghee and wipe it clean with a kitchen paper towel.  Simply pour ¼ cup of batter into the bottom of the pan, lift, tilt, and quickly swirl to create a circular shape.  

It only takes a minute to set on the stovetop, then lift it with your hand on to lightly greased plate.
Repeat the process with the remaining batter, stack them on top of each other to keep warm.    

Spread 2 tablespoons of Nutella over each crepe.    

Fold the crepe in half, then in fourths, so it resembles a fan/triangle. Likewise make rest of the crepes.  

Then garnish the top with sliced strawberries and a drizzle of chocolate sauce or whipped cream.

Labels: Crepes, Nutella, Strawberry, Chocolate, Improv Cooking Challenge

For Imrpov Cooking Challenge February 2022- Theme is Crepes & Chocolate 

• Chocolate Crepe Cone Dessert from Magical Ingredients
• Chocolate Crepe Cake Roll from A Day in the Life on the Farm
• Nutella Filled Crepes from Sneha's Recipe

Deviled Chicken#EattheWorld

Deviled Chicken, I, believe is a lost recipe of Australia. A quick and fantastic chicken bake dish that all the family will love! Have this with steamed rice and veggies, makes a delightful meal. 

For one of our family functions my cousin who has migrated to Australia, had made this for us. After so many year's I am tried this out in my kitchen and loved it. My suggestion is to use chicken in bone and skin, this keep's the meat for drying and it remains juicy.

Ingredients
700 Chicken (With Bone) * see notes
1 Tablespoon Garlic paste
1 Medium Onion - sliced
1 Cup Tomato Sauce
1 Teaspoon Heaped Dijon Mustard
1 Tablespoon Curry Powder
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Lemon Juice - divided
2 Tablespoons Brown Sugar * see notes
A Zest of One Lime
A Crack Black Pepper powder to taste
2 Teaspoons Coconut Oil for searing-or oil of your choice
3 Tablespoons Olive Oil
Salt to taste
Method 

Wash and pat dry the chicken. In a large bowl add the chicken garlic paste, salt to taste and half of the lemon juice rub it well into the chicken. 

Heat coconut oil in large skillet and sear the chicken on all sides till it gets brown. Take it out and set aside.

In another mixing bowl add sliced onion, tomato sauce, Dijon mustard, curry powder, vinegar, light soy sauce, remaining lemon juice, brown sugar ( which I didn't add), lemon zest, olive oil black pepper powder and tomato sauce.  

Rub this well on to the chicken and refrigerate it overnight or keep it at least for an hour.  

Place this in chicken along with the marinade and 1/3 cup water into a cast iron skillet and tent the skillet with aluminum foil. Bake it in a preheated oven at 180°C for an hour.   

After an hour remove the foil and broil it for another 15 minutes at 190°C . Take it out and place the chicken in a serving platter. Add a 3 tablespoon of water and place it on medium flame to deglaze the pan.  

Serve this sauce and enjoy with rice and steamed veggies.

My Notes
I used 1/2 an chicken with skin and baked it whole
Just gave some slits on the chicken and lightly forked the meat side. I didn't use any sugar. Feel free to add if you want, it's was delicious without it.

Labels: Chicken, Baked, Eat the World, Australia, International Cuisine, Main course

            
Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

  

Check out all the wonderful Australian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Australian Meat Pie 

Magical Ingredients: Anzac Biscuits 

Sneha’s Recipe: Deviled Chicken 

Kitchen Frau: Anzac Biscuits - Crispy Oatmeal Cookies 

Amy’s Cooking Adventures: Fairy Bread

Seeded Bread Sticks#BreadBakers

These are super crispy bread sticks, perfect accompaniment to soups. These will turn good and crispy even with all purpose flour.

Ingredients  
165 Grams Bread Flour
½ Teaspoon Salt
½ Teaspoon Instant Yeast or 7 Grams Fresh Yeast
A pinch of Sugar
120 Ml Water
25 M l Olive oil
2 Teaspoons Mix Black and White Sesame seeds
Method

In a bowl add the flour salt, yeast, mix well then add the water , mix it with a spoon till it forms a dough add the oil and mix again. Take the dough on to a work surface and knead till it forms a smooth dough. 

Keep this to rest for 40 minutes or until double in size. Deflate the dough and roll it into the smooth ball.

Then roll this dough into a rectangular into .02 inch thick. 

Then spread the seeds and press it with a rolling pin, then turn the dough and again spread the seeds and press it with a rolling pin.
Keep this dough covered with a damp cloth for 20 minutes.

Now cut into ½ " bread sticks breath wise.

Twist them keep this in a lined baking tray. Cover with a damp cloth and let is rest for another 10 -12 minutes.

Bake in a preheated oven at 200°C for 18-20 minutes. 

Crispy bread sticks are ready. Enjoy them with a soup or even as an snack.

Labels: Breads, Bread Sticks, Bread Bakers, Sesame seeds, Healthy, Soup Accompaniments

• Blueberry Crumble Sticks (Twists) from A Messy Kitchen
• Cinnamon Breadsticks from Passion Kneaded
• Crispy Rye and Caraway Breadsticks from Karen's Kitchen Stories
• Crunchy Everything Bagel Breadsticks from Food Lust People Love
• Easy Biscuit Breadsticks from Palatable Pastime
• Heart "Beet" Sticks from Magical Ingredients
• Seeded Breadsticks from Sneha's Recipe
• Sourdough Grissini with Parmesan and Black Pepper from Zesty South Indian Kitchen
• Sourdough Soft Breadsticks from A Day in the Life on the Farm

The Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

The Badge:

Tomato & Peas Poha#SundayFunday

Tomato Peas Poha is a lighter version of breakfast to that of the tomato rice. Delicious and filling breakfast using poha/ flattened rice. It's a super quick fix hot breakfast to quieten the hunger pangs.

Ingredients
1½ Cups Poha/Flattened Rice
1 Onion - chopped
2 Large Tomatoes -chopperized
1/3 Cup Green Peas - I used frozen
1/8 Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
2 Teaspoons Level Sugar
2 Tablespoons Desi Ghee

For The Tadka
2 -3 Tablespoons Oil
½ Teaspoon Mustard seeds
1 Teaspoon Urad Dal
1 Teaspoon Chana dal
A Sprig Curry leaves - optional

Method 

Place the poha in a colander and wash it 2-3 times well in water to remove dust and hand pick any impurities in it. Set aside for 10 minutes.

Heat a broad pan or kadai with oil, add the mustard seeds when they start to splutter add in the urad and chana dal and roast until golden in medium flame. Then add in the finely chopped onion and curry leaves. Fry for a minute or till translucent. 

Now add in chopperized tomato and all the dry spices like chilly , turmeric and garam masala powder, salt and sugar too, give this a good mix cover and cook till oil surfaces 

and the mixture turns glossy. Add the peas and cover and cook for 2 minutes. 

Now add in the soaked and drained poha and mix well. Cook covered for 4 - 5 minutes on medium low flame. 

Switch off flame and fluff it with a fork. Add ghee and garnish with chopped coriander leaves.

Serve & enjoy this hot breakfast with your tea or coffee.

Labels: Poha, Tomato, Breakfast, Green Peas, South Indian, Sunday Funday

Sunday Funday Theme Hot Breakfast:

A Day in the Life on the Farm: Apple Cinnamon French Toast Bake 

Food Lust People Love: Chicken Rice Congee 

Mayuri’s Jikoni: Egg Burji 

Amy’s Cooking Adventures: Fluffy Pancakes 

Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs 

Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai) 

Palatable Pastime: Sweet Breakfast Rice 

Making Miracles: Toad in the Hole Bacon Breakfast Sandwich 

Sneha’s Recipe: Tomato & Peas Poha