Category Archives: Sancks

Refurbishing Food: Crispy Cutlets

How many times do we come across a situation when there was a party the previous night and we cooked for 10 people when there were only 7- 8 or the kids ordered their favourite pizza and the dishes for dinner went straight into the refrigerator.

Food wastage is so not acceptable to me and therefore I keep experimenting with leftover food, to convert it into something different from what it originally was.

One such refurbished snack I make is cutlets from leftover dals (cooked lentils/pulses), especially the red lentil whole (Masoor Sabut dal). These cutlets are made with dal and bread as the base, along with a whole lot of spices to not just enhance the flavour, but to make sure the leftover dal from last night does not wreak havoc on the stomach. 🙂

Ingredients:

  • 1 cup pre-cooked dal (preferable red lentil whole)
  • 1 pack of white bread (whole wheat bread works well too)
  • 1-2 tsp of garlic paste
  • 1 tsp of ginger paste
  • 4-5 chopped green chillies
  • ½ tsp cinnamon powder
  • ½ tsp Carom seeds (Ajwain)
  • ¼ tsp Asafoetida (Hing)
  • 1 tsp coriander powder
  • ½ tsp Dried Mango Powder (Amchoor)
  • ¼ tsp crushed pomegranate seeds (Anardana)
  • ½ tsp of Garam Masala (Mix of various Indian spices)
  • Salt to taste
  • Bread crumbs for coating the cutlets
  • Oil for deep frying (can be shallow fried as per requirement)

Method:

  • Combine the precooked dal and bread to make a dough like mixture and let the bread soak for 30 minutes. If the mixture appears soggy/watery, add a few more slices of bread
  • Add the ginger and garlic pastes, spices and salt to taste. Remember that this is a precooked dal, therefore it already has good amounts of salt in it.
  • Take small portions of the mix to form round or oval shaped cutlets
  • Roll the cutlet in bread crumbs and make sure that it is covered with crumbs on all sides
  • Repeat the same procedure for the rest of the cutlets
  • Keep the cutlets in the refrigerator for 10-15 minutes to allow the cutlets to bind better and crumbs to get moistened
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Bread and Cooked Lentil Cutlets Ready for Frying

  • Heat oil in a wok and put 5-6 cutlets at a time for deep frying on a low-medium flame
  • Once the cutlets turn golden brown, remove from the wok and drain excess oil on an absorbent paper
  • Repeat the same for the rest of the cutlets
  • Serve hot with tomato ketchup and mint chutney. You can also sprinkle chaat masala (mix of black salt, chilli powder, cumin seeds and dry mango powder) for extra tangy taste
Cutlets

Crispy Cutlets Served Hot with Potato Chips and Tomato Ketchup

Hope you like this. Do share your views on the same.

Creamy Cheesy Dip/Cheese Spread

Sauces and dips are so important to enhance the flavor of a dish. When making crispy snacks like nachos, wafers, fritters, garlic breads, etc., what better than a yummy creamy cheese.

It is quick and easy to make and serves the purpose of not only a condiment with snacks but a yummy spread to make those delectable grilled cheese sandwiches for breakfast.

Here’s the recipe:

Ingredients:

  • ½ cup milk
  • 4 cheese slices/3-4 cubes of cheese
  • 2 tbsp finely chopped capsicum
  • ½ tbsp cornflour
  • Black pepper powder and salt to taste

Method:

  • Combine all ingredients in a non-stick pan and cook for 4-5 minutes on low/medium flame or till the mixture thickens like a sauce
  • Let it cool. Refrigerate if requires, and serve with snacks

You can use the leftover cheese dip as a cheese spread to make a yummy grilled cheese sandwich and serve with tomato ketchup and chili garlic sauce.

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Grilled Sandwich Made from Leftover Cheese Dip

Satiating Snacks: Baby Corn Fritters with Creamy Cheese Dip

Be it evening hunger pangs or those friends coming over, quick and easy, yet light and lip smacking snacks/starters are the ones I always look for.

This time I tried a simple recipe of baby corn fritters, which came out to be marvelously crispy and juicy, and I found them to be a wholesome snack for a high tea or as a starter.

These fritters are made by dipping the blanched baby corns in a mix of plain flour, curd, garlic, salt, black pepper and chili flakes, followed by deep frying them until golden brown. These can be served with the condiments of your choice, be it tomato ketchup, mint chutney, chili garlic sauce or cheese dip. I used the easy recipe for creamy cheese dip. Click on the link for the recipe of creamy cheese dip.

Baby Corn Fritters

Ingredients:

  • 1 cup baby corns (blanched and cut into halves for easy of frying and serving)
  • ½ cup plain flour
  • 1 tbsp cornflour
  • 2 tbsp curd
  • ¼ tsp chilli powder
  • 1 tsp garlic paste
  • Salt to taste
  • Oil for deep frying

Method:

  • Combine all ingredients in a bowl and add ½ cup of water and mix well to make a batter of thick consistency
  • Dip each baby corn in the batter and deep fry a few at a time, till golden brown
  • Drain on an absorbent paper
  • Serve hot with tomato ketchup, mint chutney, chili garlic sauce or cheese dip

Happy snacking!

Its just the beginning

Hi there, all you homemakers, glad to have you here!

So here I am; after all these years of running around for studies, corporate life, challenges of the personal life; taking an altogether different route to connect back with my long lost friends, family, make new friends and share loads of stuff that forms an integral part of a homemaker’s life.

This is a platform for all the working/non-working, married/single women to share their thoughts, experiences, expertise and hobbies, speak their hearts out, share their daily challenges and their ways of dealing with them.

Check this space for cooking, home décor, fashion, beauty, DIY projects and much more. And not to forget sharing lots of personal daily life experiences, funny or emotional, with all you readers out there.