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January 31, 2015

Paneer Cutlet Recipe - Paneer Cutlet Without Potato

Paneer Cutlet Recipe
Paneer cutlet without potato using Instant Poha mix from Mother's recipe is my second entry for Mother’s Recipe Innovative Cooking Challenge Contest. I used their Instant Poha Mix/Aval upma mix for making this cutlet recipe and it turned out awesome. Actually speaking, I wanted to try Paneer cutlet Recipe without Aloo/Potato for a long time.I am so happy i was able to achieve it with the help of this poha mix. Like potato, poha (rice flakes) is also one of the best binding agents for cutlet. As I have followed this in my Mc Donald’s burger recipe, I tried this cutlet recipe using Instant Poha mix very confidently. As I expected, the result was great! My daughter and My better half loved it to the core.With crispy exterior and soft interior, it was just perfect. As the poha mix had all the seasoning ingredients, it made my job simple. I just cooked the mix adding spice powders, mashed paneer and made these cutlets quickly and easily. Its an yummy evening snack recipe for kids and that too without potatoes. Thanks to Mother’s Recipe for giving this opportunity to Indian Food Bloggers and make us think different and innovative through this Challenge. Here I have deep fried the cutlets.You can go for shallow frying in a pan and make it as a low calorie snack.You can also opt for baking and make it even more healthy without oil. I have discussed baking method too. For variations, you can add boiled corn kernels and mixed vegetables too.Ok, lets see how to make this paneer cutlet recipe using Instant Poha Mix.
Check out my first entry for this contest : Eggless Milk Powder Cake recipe using Instant Payasam Mix.

Click on this links to know more about Mother’s Recipe products.

Paneer Cutlet Recipe without potato

Paneer Cutlet Recipe

Paneer Cutlet Recipe Paneer Cutlet Recipe without using Potato
Cuisine: Indian
Category: Snack
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 200ml
  • Mother's Recipe Instant Poha Mix - 200 gms( 1 packet - Poha- rice flakes ) Or Plain Poha 
  • Water - 400 ml
  • Grated paneer – 3/4 cup ( Cottage cheese, around 100gms)
  • Big onion - 1 no
  • Ginger-Garlic Paste-1 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder -1/2 tsp
  • Aamchoor powder –1/4 tsp
  • Turmeric powder - 1/8 tsp
  • Maida-1 tbsp
  • Salt - as needed
  • Mint & coriander leaves - 2 tbsp ( each,finely chopped)
  • Cooking oil - to fry
To coat the cutlets
  • Corn flour - 1/4 cup
  • Water - as needed to make thick batter
  • Bread crumbs & Powdered corn flakes( only for baking ) - 1 cup or as needed

  • Take the paneer & grate it using a fine grater or mash/crumble it well using your hands.Set aside.
  • Heat oil in a kadai and saute the finely chopped onions.Add the g&g paste and saute till its raw smell leaves completely.
Poha cutlet recipe
  • Now add 2 cups( 400 ml) of water with little salt( the mix had salt in it.So use less) and allow it to boil.When it comes to boil,add the poha mix ( Rice flakes mix).Mix well & cover cook it for 8-10 minutes in medium flame.Mix it once in the middle.Poha will be cooked well & becomes mushy.All the water will be absorbed. If you are not using poha mix, you can add plain poha soaked in water for 20 minutes.
Poha cutlet recipe
  • Now add the grated paneer & mix well.Add turmeric powder,red chilli pwd,dhania pwd,garam masala powder & amchoor powder.Mix well,add maida,mix well.Let the mixture become a whole mass like dough.Switch off the flame.Lastly add the finely chopped coriander and mint leaves.Mix well.Check for salt.Squeeze in little lemon juice and allow the cutlet mixture to cool down.
Paneer cutlet recipe
  • In the mean time,take the corn flour,add water and make a slightly thin like dosa batter.Take the bread crumbs in a plate.( For homemade bread crumbs,just powder the brown part of bread and use as such.I did this way)
Homemade bread crumbs
  • Take a medium orange sized ball from the cutlet mixture and pat it.Dip it in corn flour batter & then in bread crumbs.Do this twice to get a super crispy exterior.
  • Heat oil to deep fry or shallow fry and drop the cutlets.Fry them till golden brown by flipping it whenever needed.Remove & drain it in a tissue.Serve with ketchup/tomato sauce.
  • For baking,make the cutlet mixture as mentioned above.Dip it in corn flour batter,then in powdered corn flakes & finally in bread crumbs.Repeat it twice.Now preheat the oven in 200c and bake the cutlets in 200c,convection mode for 10-15 minutes in one side.Flip it and again bake them for another 10-15 minutes.Remove & serve hot.
    Enjoy !
To use plain poha/Aval/Rice flakes, take 1 cup of poha ( thick rice flakes),wash & soak it for 20 minutes till it turns soft.Add cumin seeds while sauting onions & proceed as mentioned above.

Enjoy this yummy paneer cutlets with Tea !

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January 30, 2015

Eggless Milk Powder Cake Recipe Using Vermicelli Payasam Mix-Mother’s Recipe Contest

Eggless Milk Powder Cake Recipe

Mother’s Recipe products are well known to you all.They have a wide range of Instant mixes,Pickles,Papads & ready to use paste varieties.But i am a big fan of their pickles & payasam mix.Recently they had announced an “Innovative Recipes”cooking contest for Indian Food Bloggers and sent me a gift hamper containing their assorted products.Please see the picture below for the products i received from them.As soon as i got the products,even before clicking,i opened the pickle & tasted it.So you can find that pack open in the picture Winking.As per the contest rules,i should try n share a recipe that has to be something different and innovative using their products.So i used their Vermicelli payasam mix & made this eggless cake today.As the mix had powdered sugar,Milk powder & cardamom,making this cake was easier to me.It came out very well,soft n spongy too.I have not used egg,condensed milk,butter or even curd.Just milk and oil does the magic here.Its a low cal version too.Now i realized,by just using a payasam mix,we can make super soft cakes too.Thanks to Mother’s Recipe for giving me this opportunity & to make me think innovativelyBatting Eyelashes.Friends, don’t forget to try this cake if u have Mother’s Recipe Semiya Payasam Mix in handHappy.Its a great tea time snack for your kids & you as well !!
Check out these links to get a fair idea about Mother’s Recipes Products if you are new to it !
Lets see how to make this yummy eggless milk powder cake recipe Happy

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January 28, 2015

Vada Pav Recipe-Mumbai Batata Vada With Garlic Chutney Recipe

Vada Pav Recipe
Vada pav needs no introduction.As u all know,its a very famous street food which was born in Mumbai,Maharashtra.Here in Bangalore,i have tasted vada pav only in Goli outlets.Recently i went to Goli with my school moms friends just for a kitty party.There were nearly 7 varieties of vada pav.We ordered one each in all the varieties,we shared & relished it.Everything had its own taste & flavor.I loved masala vada pav more than all.In Goli,they use readymade frozen batata vada & the moment we order,they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot.The one i tasted in Goli tempted me to try at today.As my daughter is a very big fan of pav recipes,she told me to make & keep it ready for her evening snacks after she is back from the schoolHappy. For this recipe,i watched the making of vada pav in you tube videos & browsed through few websites too.Believe me,it came out awesome!I made Batata vada,Sukha(Lehsun)/dry garlic chutney,Green chutney and everything came out really well.I was very happy with the outcome.Now i can make yummy vada pav at home easily for my family & guests as well.But still i wish to taste the original Vada pav from Mumbai fast food corners at least once in my life timeDrooling.

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January 26, 2015

Thinai Payasam Recipe/Foxtail Millet Kheer With Jaggery-Millet Recipes

Thinai Payasam Recipe

Thinai arisi/Foxtail millet payasam in one of the easiest yet delicious recipe using millets.It tastes very similar to rice payasam/Arisi payasam.But one thing i should tell you is the yield.Just 1/4 cup of thinai/foxtail millet is enough to make payasam for 3 persons.Without knowing this,i made payasam with 1/2 cup of thinai and i got sooooo much i.e. nearly half of my big sized cooker.Now i am blinking how to empty itDoh.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
Check out my other millet recipes in this page.

Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer Thinai arisi payasam/Foxtail millet kheer
Cuisine: Indian
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


  • Thinai/Foxtail millet - 1/4 cup
  • Grated jaggery - 1/2 cup
  • Water - 1.5 cups
  • Boiled milk - 1/2 cup
  • Cardamom seeds - 2 nos
  • Cloves - 1 no
  • Mace - a small piece
  • Edible camphor - a small pinch ( optional)
  • Ghee – 1 tbsp + 1 tsp

  • In a pressure cooker base,add a tsp of ghee.After its heated,add the thinai arisi and roast it well till u get a nice aroma & as u roast,thinai becomes non-sticky.Add the mentioned water and pressure cook in low flame for one or two whistles.Open the cooker & mash it well.

    Thinai arisi payasam
  • In the mean time,grate the jaggery and add 1/4 cup of water to cover it. Let it melt.Strain the syrup and add it to the cooked & mashed thinai.Allow it to boil.Add some water if needed.
Thinai payasam-1
Thinai payasam-2

  • After the raw smell of jaggery goes off,switch off the flame & add the crushed cardamom powder.Roast clove,cashews & mace.Powder the mace and add everything to the payasam.Mix well.Now add the boiled milk.Finally add a small pinch of edible camphor if needed.Garnish with roasted cashews and serve !
Thinai payasam-3
Enjoy !


  • Generally 3 cups of water is enough to cook 1 cup of thinai.i.e ratio is 1:3.Here i used 1:6 ratio of thinai & water as i wanted the payasam to be thin.
  • This payasam will tend to thicken as time proceeds.So keep some milk reserved.
  • As i mentioned in my write-up,the yield of the payasam will be more.So adjust accordingly.

Make this thinai arisi payasam,offer God & enjoy.It tastes awesome !
Thinai payasam

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January 25, 2015

Chettinad Baby Potato Biryani Recipe-Sunday Lunch Recipes-4

Baby potato biryani
Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil) biryani recipe.This is the first time i made a biryani using baby potatoes.I referred Jeyashri’s blog for the recipe but modified it slightly to suit our taste buds.I am very happy & completely satisfied with its flavor & taste.Now i can confidently try this recipe for my guests too.Lets see how to make this yummy potato biryani recipe in my Sunday Special Lunch Recipes Series-4.
Small potato biryani

Baby Potato Biryani Recipe

Baby Potato Biryani Recipe Baby Potato Biryani Recipe - Chettinad style
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 15 Minutes
Total time: 75 Minutes


  • Basmati rice - 1 cup ( I used India Gate)
  • Water - 1.5 cups(I used 1.75 cups )
  • Salt - as needed
To grind & Marinate
  • Boiled & Peeled Baby potatoes/small potato - 15 nos
  • Cooking oil - 1 tsp
  • Big onion - 1no
  • Green chillies - 3 nos
  • Mint leaves - 1/4 cup
  • Curd/Yogurt - 1tbsp
  • Cashewnuts - 5 nos
  • Soambu/Fennel seeds - 1/2 tsp
  • Ginger - 1 inch piece
  • Garlic cloves - 5 nos
  • Cloves/Krambu - 2 nos
  • Cardamom - 2 nos
  • Kalpasi/Black stone flower/Kallu hoova - 4 nos( small)
To saute in oil
  • Cooking oil - 2tbsp
  • Ghee - 1 tbsp
  • Biryani leaf - 1 no
  • Cinnamon/Pattai - 1 no
  • Big onion - 1 no
  • Tomato - 1 no ( optional,i dint use)
  • Red chilli powder - 1/4 tsp
  • Coriander powder/Dhania powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp

  • Wash the rice well & drain the water.Add 1.75 cups of water to it & soak the rice for 1 hour.
  • In the mean time,wash & pressure cook the baby potatoes in high flame for 3 whistles.Peel the skin and set aside.
  • Heat a kadai with 1 tsp of oil and saute the big onion slices.Remove & take this in a mixie jar.Add green chillies and other ingredients given under “ To grind & marinate” & grind everything to a smooth paste adding enough water.
Potato biryani-1
  • Take the peeled potatoes & add the ground paste to it.Prick the potatoes with a fork & mix well.Let it marinate for 20 minutes.
Potato biryani-2
  • Heat oil + ghee in a pressure cooker base and saute the biryani leaf & cinnamon.Then add the onion slices.Saute well till it turns transparent.Then add the finely chopped tomatoes if using.Saute well till mushy.Now add the marinated potatoes along with masala.Add chilli powder,dhania pwd & turmeric pwd.Saute well till raw smell goes off.
Potato biryani-3
  • Now add the soaked rice along with water & required salt.Mix well & cover cook in low flame for one whistle.It takes 10-12 minutes.Remove the lid after the steam is released.Fluff it with a fork.
Potato biryani-4

Enjoy !

  • If u don’t have small potatoes in hand,use big potatoes but cook it & chop them into bite sized pieces before marination.
  • You can also add the combination of coriander & mint leaves in equal ratio while grinding.
  • Skip adding kal pasi if u don’t have in hand.But please use it if u have because it gives a great smell to the biryani.
  • You can also sprinkle some lemon juice at the end before closing the cooker.Its optional.

Try this Chettinad baby potato biryani for this weekend ! I served with homemade potato chips.It was yummy to tummy Drooling
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January 23, 2015

Gobi Manchurian Recipe-How To Make Crispy Gobi Manchurian

Gobi manchurian

I usually make Gobi Manchurian following my baby corn manchurian recipe.This time,for a change i tried crispy gobi manchurian recipe from Bharatz kitchen after getting tempted by the title.He had mentioned as “Crispiest Gobi Manchurian” with a clear video recipe.Usually in manchurian,gobi turns soggy & soft immediately after mixing with gravy/sauce.But as he mentioned,this one stayed crispy for 30 minutes,ie till my photo session was overWinking.This recipe really works well and tastes similar to the restaurant ones.Some pre preparation work is needed for this recipe but its all worthy.If u don’t want to make gravy ,simply skip the corn flour in sauce part and make it as gobi Manchurian dry version.It tastes even more crispy.Soon i will post that recipe too.As Bharat explained,the secret of making crispy Manchurian lies in 2 things.One,u have to use small sized florets for deep frying.Do not use bigger size florets. This makes a great difference in the texture.The second thing is,you have to deep fry the florets twice.Anything when deep fried twice gives u the best crispiness.My MIL usually tell this to me and i have experimented the same with my masala vada & urad dal vada too.Deep frying twice helps to maintain the crispiness for long time.The same formula is applied here.But one thing,i should warn you here.Oil absorption will be slightly more than the usual deep frying as we are doing it twice.So use oil absorbent/Tissue paper & keep changing it whenever needed.Also work out more to burn the additional calories ;).
Friends,try this recipe confidently even if you are a beginner.Try this for your family n kids as an evening snack or as a starter for dinner.I am sure everyone will appreciate you.WhistlingLets see how to make gobi manchurian at home easily !

Gobi manchurian recipe

Gobi manchurian recipe

Gobi manchurian recipe Gobi manchurian - An yummy starter recipe !
Cuisine: Indian
Category: Starter
Serves: Serves 2
Prep time: 35 Minutes
Cook time: 15 Minutes
Total time: 50 Minutes


  • Cauliflower florets/Gobi pieces – 25-30 nos ( small sized)
  • Corn flour - 2 tbsp
  • Ginger-garlic paste - 1 tsp
  • Pepper powder - 1 tsp
  • Salt - little
  • Water,turmeric powder & salt - as needed to boil gobi
  • Cooking oil - to deep fry
For the batter
  • Maida/All purpose flour - 1/2 cup
  • Corn flour – 1/4 cup
  • Red food color – a pinch ( optional,i dint use)
  • Salt & water -as needed ( i used 1/2 cup water)
For the sauce/Gravy
  • Cooking oil - 1 tbsp
  • Finely chopped garlic cloves - 5 nos
  • Ginger - 1/2 inch piece ( finely chopped)
  • Big onion - 1 nos (-do-)
  • Spring onion - 2 sprigs (-do-)
  • Capsicum - 1/4 no (-do-)
  • Red chilli powder - 1/2 tsp ( use 1 tsp to make it very spicy)
  • Pepper powder – 1/2 tsp
  • Sugar – 1/4 tsp
  • Salt - as needed
  • Sauce mix ( Recipe follows)
Sauce mix ingredients
  • Corn flour - 1.5 tsp
  • Water - 1/2 cup
  • Tomato sauce - 1 tbsp
  • Soya sauce - 1 tsp
  • Chilli sauce - 1/2 tsp

  • Remove small sized florets from the cauliflower.Suppose,if u have removed them big,just cut them into small sized florets ( not too small).This is very important to get crispy gobi manchurian.Now boil the gobi in water mixed with turmeric powder & salt for 3 minutes.Remove and drain all the water immediately using a colander.Show it under running water to stop the gobi being cooked.It should stay firm.
  • Now add pepper powder,corn flour,G&G paste and little salt to the washed cauliflower florets.Mix it well & refrigerate it for 30 minutes.In the mean time,finely chop all the ingredients needed for sauce & keep the sauce mix ready by mixing corn flour & other mentioned ingredients in water & keep it lumps free.
Gobi manchurian recipe-2Gobi manchurian recipe-3
  • Take a wide bowl and add maida,corn flour,salt and mix well.Add water to make a slightly thin batter like dosa batter.Now remove the florets from fridge & mix it with batter.Make sure all the florets are well coated with the batter.

Gobi manchurian recipe-4

  • Heat oil in a kadai and when it gets heated , put the florets one by one and deep fry them in medium flame for 2 minutes till they are 3/4 th cooked.Do not wait for the bubbles to cease or the cauliflower turns golden brown because we are going to deep fry again.So remove the florets when they are still white in color.Drain in a tissue.Again heat the oil for some more time but not smoky and add the florets now.Deep fry them till they turn golden brown & crispy.Bubbles will cease now.Now remove & drain in another tissue.You will find the gobi to be super crispy now.Have a bite n see ,hehe(if u don't want to deep fry twice,just fry it till it becomes golden brown and crispy & proceed)
  • In another pan,heat 1 tbsp of oil & saute all the finely chopped veggies.Mix well adding some salt & sugar.Now add the sauce mix,red chilli powder & pepper powder and let it boil till the gravy reduces to half.Lastly add the deep fried gobi pieces,saute quickly and coat it well.Switch off the flame.Garnish with finely chopped spring onions & remove.

Serve hot & Enjoy !

  • Deep frying twice is very important to get crispy manchurian.But it absorb more oil .So use tissue/absorbent paper.
  • If u don’t want to feep fry twice,u can just fry it once but u should do it till gobi turns golden brown & bubbles in the oil ceases.
  • If u want to try this as gobi machurian dry version,omit the sauce mix and add a tbsp of tomato sauce,1/2 tsp of soya sauce & 1 tsp of red chilli powder after sauteing the onions & capsicum.Mix well & add the gobi pieces,mix well & serve immediately.Do not use corn flour paste here.

Try this yummy gobi manchurian recipe for your family.Have it along with veg fried rice.Tastes yummmm !!
Gobi manchurian recipe
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