Sago Spinach Jackfruit Cutlet

Recipe –

Ingredients –

Sago – 2 cup

Spinach (chopped) – ½ cup

Jackfruit pieces ( boiled) – 10

Red chili powder – 2 tsp

Salt – According to taste

Gram flour – 1 tbsp

Turmeric powder – 1 tsp

Water – ½ cup

Method –

Soak sago in water for 4 hours before cooking.

Mash jackfruit pieces with your hands and keep it aside.

Strain sago and remove all its water fully.

In a bowl mix sago, spinach, mashed jackfruit , red chili powder, salt, gram flour, turmeric powder, water.

Make cutlets and fry them in oil.

You can also toast them in oven at 250’C for 30 min.

Your Sago Spinach Jackfruit Cutlet are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

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Bhune Baigan Tamatar

Recipe :-

Ingredients –

Long Purple Eggplant – 3

Tomatoes – 8

Onion – 2

Green chilies – 2

Red chili powder – 2 tsp

Salt – According to your taste

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Oil – 1 tbsp

Water – ½ cup

Coriander leaves for garnishing

Method –

Chop onion, tomatoes, green chilies and keep aside.

In bowl fill water , cut eggplant in half  and put them in bowl .

Put pan on flame add oil , mustard seeds, curry leaves, cumin seeds and let them crackle.

Fry onion till light brown color, add tomatoes and cook till they become soft.

Add eggplant, water cover it with the lid and at medium flame cook till they become soft.

Now add red chili powder, green chilies, salt. Cook till it start leaving the oil.

Take it out in a bowl and garnish with coriander leaves.

Your Bhune Baigan Tamatar is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Paneer Stuffed Tinda

Recipe –

Ingredients –

Tinda – 3

Onion paste – 2 cup

Ginger/ Garlic paste – 1 tsp

Red chili powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder – 1 tsp

Fenugreek seeds – ½ tsp

Black pepper – 4

Salt – According to taste

Oil – 1 tbsp

Green chilies – 2

Coriander leaves (chopped) – garnishing

For Stuffing –

Onion – 1 ( chopped)

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Salt – According to taste

Paneer – 1 cup ( scramble form)

Oil – 1 tbsp

Method –

Put cooker on flame adding oil fenugreek seeds, black pepper  and let them crackle.

Now add onion paste, red chili powder, turmeric powder, ginger/garlic paste , coriander powder , salt , water.

Cook for 1 whistle at full flame and 2 whistle at slow flame.

Than open the cooker and cook the gravy till it start leaving the oil.

Put pan on flame adding oil, fry onion till light golden brown color than add scramble paneer, red chili powder, turmeric powder, salt.

Cook for 10 min till it start leaving the oil. Take it out in a bowl and let it cool down.

Remove the seeds from tinda and in the bowl shape of tinda add the above stuffing.

Fry all the stuffed tindas in the oil till light golden brown color.

Now transfer the gravy in pan , add green chilies ,  ½ cup water so that tinda becomes soft and cooked nicely. Cover the pan with lid and at slow flame cook till gravy becomes thick.

Take it out in a bowl and garnish with coriander leaves.

Your Paneer Stuffed Tinda is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Sabudana Palak Cutlets

Recipe –

Ingredients –

Sabudana ( Sago) – 2 cups

Poha ( flattened rice ) – 1 ½ cup

Palak ( Spinach) – 15 chopped leaves

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Salt – According to taste

Green chili – 1 chopped

Roasted cumin powder – 1 tsp

Gram flour – 2 tsp

Water – ½ cup

Method –

Soak Sabudana in water for 5 hours.

Soak poha in water for 20 min before cooking.

Strain sabudana from the water and leave it for 10 min so that whole water gets strained out nicely.

Like this way strain poha from the water and mash it with spoon or hands .

In a bowl mix sabudana, mashed poha,  palak,  red chili powder,  salt,  turmeric powder,  roasted cumin powder, green chili, gram flour, water.

Make round flat cutlets and place them in an oil greased oven tray.

Brush the cutlets with some oil.

Preheat oven and toast these cutlets at 250’C for 35 min.

They will turn in light golden color and little sticky because of sabudana.

Take it out in a plate and serve with any sauce.

Your Sabudana Palak Cutlets are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Palak Pakora Sabudana Khichdi

Recipe

Ingredients –

Palak Pakora – 7

Sabudana ( sago ) – 1 cup ( Soak it in water for 5 hours )

Red chili powder – 2 tsp

Salt – According to taste

Turmeric powder – 1 tsp

Roasted cumin powder – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 2 strings

Green chili – 1 ( chopped)

Oil – 1 tbsp

Onion – 1 ( chopped)

Coriander leaves  (chopped)  for garnishing.

Water – 1 cup

Method –

Make medium size pieces of palak pakoras with your hands and keep them in a bowl.

Strain sabudana and keep it in strainer for 10 min.

Put a non stick pan on flame adding oil with mustard seeds, curry leaves , turmeric powder and let them crackle.

Fry onion till light golden brown color now add sabudana, red chili powder, salt, palak pakora pieces , roasted cumin powder, green chili,  water . Cook till it start leaving the pan.

Take it out in a bowl and garnish with coriander leaves.

Your Palak Pakora Sabudana Khichdi is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Mattar Hari Moong Toasted Kachori ( Peas Split Green Gram Toasted Kachori)

Recipe :-

Ingredients –

For Stuffing –

Boiled mattar ( peas) – 1 cup

Soaked hari moong daal (split green gram)  – 1 cup

Red chili powder – 2 tsp

Green chili – 2

Salt – 2 tsp

Coriander leaves – 5 strings

Roasted cumin powder – 1 tsp

Curry leaves – 3 strings

Mustard seeds – 1 tsp

Oil – 1 tbsp

Water – 1 tbsp

For Kachori dough –

Wheat flour – 1 cup

Salt – 1 tsp

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Water – 1 cup

Oil – 1 tbsp

Method :-

Stuffing –

In a grinder make a paste of hari moong daal ( split green gram ) , green chili , boiled matter ( peas), coriander leaves, curry leaves , water .

Put a pan on flame adding oil, mustard seeds let them crackle than  add the paste with red chili powder, salt, roasted cumin powder. Cook till it start leaving the pan and take it out in a bowl.

Dough –

In a bowl make dough by adding wheat flour, red chili powder, salt, turmeric powder, water, oil. After making the dough cover it with a plate and leave it for 10 min.

Than make small balls of the dough and with your palm flat all the dough balls.

Take one flat ball , put one spoon of stuffing in middle of the dough ,and again make a round ball of it than flat it with your hands.

Like this complete all the dough balls with the stuffing.

Place all the kachori in the oven tray.

Preheat oven and for 40 min at 200’C toast these kachori.

Your Mattar Hari Moong Daal Kachori is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Gram flour Spinach

Recipe :-

Ingredients –

Spinach ( chopped ) – 1 bunch

Gram flour – 1 tbsp

Onion (chopped ) – 2 medium size

Red chili powder – 2 tsp

Salt – According to taste

Oil – 1 tbsp

Turmeric powder – 1 tsp

Method :-

Put pan on flame adding oil , fry onions till light golden brown color.

Roast gram flour till it turn into light brown color.

Add spinach , red chili powder , salt , turmeric powder.

Cook till spinach start leaving the pan and gram flour is nicely cooked.

Take it in a bowl and sprinkle some lemon juice on it.

Your Gram Flour Spinach is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India