Beetroot Sev Tikki / Beetroot Cutlet Recipe

This easy to prepare beetroot sev tikki / cutlet is a perfect starter. We can also prepare sandwiches using these tikkis.

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Recipe Ingredients: 250 Grams Beetroot 250 Grams Potato 150 Grams Onion 4 to 5 Green Chilies 1 Cup Flatten Rice / Poha 1 Tbsp Curry Powder 1/2 Tbsp Garam Masala 1/2 Tbsp Turmeric Powder 1/2 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1 Tbsp Ginger and Garlic Paste 2 Tbsp Butter 1/2 Cup Corn Flour 1/2 Cup All Purpose Flour / Maida Gram Noodles / Oma Podi Salt as per taste Oil for frying

Method:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowerst setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the tikki mixture from flame and allow to reach room temprature.

9. Once the beetroot reaches room temprature knead well, adjust the salt as per taste, knead well. Make even roundles slightly larger than lime size, using a lid or a cookie cutter form even cutlet shape and reserve.

10. Make a slurry with maida and corn flour reserve in a bowl, spread the sev on a plate and reserve.

11. Once the tikki is form dip the tikki in the slurry and roll it in sev, repeat the process twice and reserve a batch of five to six tikkis to fry.

12. Heat oil in a wok on low flame, allow to reach temperature. Once the oil is hot, drop few drops of batter in the oil, allow to fry and turn golden, drain and remove the batter.

13. Gently drop the formed tikkis in hot oil and fry on low flame for 5 minutes on each side or until the tikkis turn light golden in color, drain and serve the tikkis as hot as possible...Enjoy!

Sunday Brunch Recipe Series: Masala Egg Scramble + Pav Buns + Tomato Kachumber + Rava Aloo Cutlet + Mosambi Juice

Complete your sundays with utterly divine home cooked brunches. This is my third sunday brunch recipe series post, I prepared masala egg scramble, rawa and aloo cutlet, tomato salad, freshly squeezed mosambi juice, chicken sausages and pav buns. Wholesome good meal like this is never disappointing we can avoid eating out, gather as a family and enjoy the simple yet divine brunch at home.

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Rava Aloo Cutlet Ingredients:
3 Medium Potatoes 
1/2 Cup Upma Rava (Semolina)
1/2 Tsp Turmeric Powder
1 Tbsp Pepper Powder
Salt as per taste
Oil as required 

Method:
Wash potatoes thrice. Cut the potatoes into halves and add to a pressure cooker. Cover the the potatoes with water place the lid and whistle and cook for 3 to 4 whistles. Once the potatoes are cooked drain and reserve.

Heat a wok on medium flame. For every one measure of rava, add two measures of water bring to rapid boil. I added 1 cup water.

Add 1 tbsp oil, turmeric powder, pepper powder and salt to the water. Add the rava and keep stirring constantly make sure no lumps form in this mixture.

Semolina will absorb all the moisture eventually forming a dough like consistency remove from flame allow to reach lukewarm temperature.

Peel the potatoes, crumble or grate and reserve.

Once the semolina has reached lukewarm temperature add the cooked potatoes and knead to form a smooth dough.

Apply oil to your hand and also a cookie cutter, take portions of the semolina mixture and press in the cookie cutter form patties and reserve until use in a air tight container refrigerated.

Just before serving heat oil for frying in a wok on low flame allow to reach smoking temperature. Gently drop the patties and fry on medium flame till the cutlets turn light and golden in color. 

It roughly took me 5 minutes to fry the cutlets in even brown color on each side. Drain excess oil and reserve the cutlet on tissue paper. serve as hot as possible.

Tomato Kachumber Ingredients:
2 Tomatoes
1 Large Onion
2 Green Chilies
5 Sprigs Coriander
1 Lime
Salt as per taste...

We can serve this tomato dish as chunky salad or grind and form chutney to serve with breads and crispy fried dishes.

Method:
Wash, peel and roughly chop the onions. Wash and roughly chop the tomatoes. Finely chop chilies and coriander.

In a mixing bowl combine all the ingredients along with half lime juice and salt as per taste. Mix well cover and place in refrigerator until use.

This salad tastes excellent chilled. Pairs well with eggs, cutlet, breads and sausages. 

Masala Egg Scramble Ingredients: 
5 Eggs
5 Sprigs Coriander
4 Green Chilies
1 Large Onion
2 Large Tomatoes
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Everest Kitchen King Masala)
1 Tbsp Ginger and Garlic Paste
Salt as per taste
5 Tbsp Oil

Method:
Peel and Wash the onion, chilies, coriander and tomato, finely chop all the veggies.

Heat a wok with oil on medium flame. Add the ginger and garlic paste to the oil and fry for a minute or until the raw flavor reduces.

Add the chilies and finely chopped onions fry till the onions turn transparent. Add the turmeric powder, chilly powder and garam masala fry till raw flavor reduces.

Add the finely chopped tomatoes and fry on medium flame. Add salt as per taste, tomatoes take a minimum of 5 minutes to cook on medium flame.

Once the tomatoes have cook the oil will surface on top of the masala. Add the eggs and start to scramble. Cook the egg on low flame to achive fluffy texture.

Constantly keep stirring and scramble the eggs. Adjust salt as per taste, once the egg has cooked the oil will surface on the sides, garnish with coriander and serve hot.

Start your day with freshly extracted fruit juices. I prepared mosambi juice. Final component for my brunch was sausages, I shallow fried the sausages in a tsp of oil and served my brunch.

I am thoroughly enjoying this breakfast brunch series. Masala egg scramble was awesome it tasted like mince meat masala. Rava cutlets with tomato kachumber was refreshing and filled me up instantly. Over all concept creating a meal like this is to gather the family and enjoy quality time.

Mutton Keema Cutlets Recipe

Mutton cutlets have been an integral part of indian cuisine. I have fond memories of my grandmother and mom preparing mutton cutlets for tea, lunch or dinner parties. These cutlets are easy to prepare, stores well refrigerated until use. I'm updating this recipe with newer pics and video, please click here to view the old recipe. 

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Ingredients: 
250 Grams Mutton Mince
200 Grams Potato 
4 Green Chilies
5 Slices Fresh Bread
2 Cups Panko Bread Crumbs
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
1/2 Tbsp Turmeric Powder
1 1/2 Tbsp Garam Masala
3 Tbsp Ginger and Garlic Paste Recipe Link
1 Large Onion
5 Sprigs Coriander 
5 Sprigs Mint
1/2 Cup Fresh Peas 
3 Eggs 
3 Tbsp Maida (Refined Flour)
3 Tbsp Corn Flour
Salt as per taste
Oil as required...

Prep Up:

Wash, peel and grate the potato using a large eye grater. Place the grated potato in a tub of water until use.

Wash, peel and chop the onion, chilies, coriander and mint as fine as possible.

Prepare the ginger and garlic paste ahead of time. If your familier how to wash keema, wash the meat and reserve.

First Step:

Heat a pan on medium flame, add 3 tbsp oil allow the oil to reach temperature.

Add onion, ginger and garlic paste to the oil fry till onion starts to turn light brown in colour.

Add the dry spice powders to the onion, chilly powder, turmeric, chaat masala and garam masala fry for a minute.

Dry spice powder will burn and release bitter flavor to avoid add splash of water to cook all the ingredients till raw flavor reduces once the oil separates from the masala add the meat mince, grated potato and peas.

Stir and fry all the ingredients till the meat starts to release moisture.

Add salt as per taste and 1 1/2 cups water stir well cover and cook the meat till tender.

We can also use a pressure cooker to cook the meat till tender. Meat mixture will have a lot of gravy and moisture place the meat on high flame allow the excess moisture to evaporate keep checking and stirring constantly.

Once the meat has cooked and the moisture from the meat has evaporated remove from flame an reserve.

Second Step:
In a mixer jar add half the amount of meat and pulse twice till the meat has ground to a soft texture.

Add the ground meat to the other half of the meat combine and reserve.

In the same mixer jar add bread. Slice the bread into bite size pieces before adding to the mixer, pulse and grind to form bread crumbs.

Add the ground bread crumbs in batches to the meat and mix well.
Once we add bread crumbs to the meat, salt and spice level might reduce we need to adjust according to taste.

Mix all the ingredients well using hands before forming patties.

Third Step:
Whisk the eggs with 1/4 tsp salt and reserve. Combine maida and corn flour reserve in a plate. Spread the panko bread crumbs reserve.

Using a cookie/ cutlet cutter form patties. I always like to grease the cutlet mould before forming cutlets. Prepare as many cutlets required.

Roll and dust the cutlets in flour mixture first, pat and remove excess flour.

Dip the cutlet in egg and roll it in panko reserve the cutlets in a plate.

We can prepare as many cutlets as required and store it in the fridge until use.

Heat a wok on medium flame with 1 1/2 cups oil for frying.
Gently drop the cutlets one at a time and fry for 3 minutes on each side or until the cutlets turn golden in colour. 

Don't fry on high flame always place the oil on medium or low flame the cutlets burn fast.

Drain the excess oil on tissue paper and serve as hot as possible i enjoy these type of cutlets with spicy mustard. 

Mawa Subz Bullets (Mixed Vegetable Khoya Croquettes) Recipe

This is a typical northindian version croquettes which sometimes refers as aloo chop. Many street food vendors across India would serve these croquettes with a spicy curry and chutney.These spiced mixed vegetable croquettes literally melt in your mouth, its a prefect winter snack during chai time. 

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Ingredients:

3 Potatoes

100 Grams Paneer Grated

100 Grams Mawa/Khoya (Milk Solids)

2 Carrots 

1/2 Cup Cauliflower 

1/4 Cup Sweet Corn or Steam Cooked Peas

1 Inch Ginger

10 Pods Garlic

8 to 10 Green Chilies 

1 Large Onion

1 Tbsp Cumin Powder

1 Tbsp Pepper Powder

Fist Full Mint and Coriander Finely Chopped

1 Cup Corn Flakes

1 Cup Maida (All Purpose Flour)

1/3 Cup Corn Flour

Salt as per taste 

Oil for Frying 

Prep Up:

In a mixer jar add 1 Inch Ginger+10 Pods Garlic+ 8 to 10 Green Chilies depending on heat pulse and grind into paste reserve.

Wash and peel the carrots cut into large chunks pat dry add to a mixer jar pulse until the carrots are grated reserve.

Please click on the link and follow the step how-to-clean-cauliflower. Once the cauliflower is cleaned pat dry. Add the florets to a mixer jar pulse twice or thrice until the cauliflower is grated completely.

Wash and cut the potatoes in half add to a pressure cooker with 2 cups water place a lid and whistle cook for 2 to 3 whistles. Once the potato has cooked peel and grate  reserve.

Grate the paneer and Khoya Reserve.

Take Corn flakes add to a mixer jar grind to form powder reserve.

Mix all purpose flour and corn flour add 1 tsp salt add water little at a time mix to form a smooth batter reserve.

Clean and wash mint and coriander pat dry finely chop reserve.

Peel finely chop onion reserve.

Method:

Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches smoking point add 2 tbsp of chilly paste fry until oil surfaces.

Add onion coriander and mint fry till onion turns transparent add cumin and pepper powder fry all the ingredients till raw flavor has reduce.

Add the grated carrots, cauliflower, sweet corn fry all the veggies till  soften. Place the flame on high dry out the excess moisture before adding other ingredients.

Add the paneer and khoya place on low flame allow the khoya to melt and combine.

Add salt and mix well add the grated potato and mix well. once the vegetable mixture is ready allow to cool.

Take lime size portion of the vegetable mixture form croquettes and reserve on a plate.

Prepare the breading station line up the aloo chop the batter and spread corn flakes on a plate.

Dip each croquette in the batter and roll in corn flakes and reserve back on plate. Cover the croquettes refrigerate until use.

Heat a wok with enough oil for frying. Gently drop each croquette in hot oil, fry for 2 minutes on each side or until light golden in color drain and reserve on tissue paper serve with mint or sweet chutney Enjoy 😋

Tips: These croquettes store well if placed in air tight container and refrigerated. 

Use Par boiled potatoes it will evenly get cooked while frying.

Corn Curd Recipe

Corn Curd is a starter served at  +The Biere Club Vittal Mallya Rd we absolutely enjoyed this starter with freshly brewed beer. I had to try this recipe at home after few attempts I got the corn curd to a consistency I liked..It's a no fuss simple recipe 100% vegetarian. 

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Ingredients:

1 Tin Cream Style Corn Soup

5 Tbsp + 1/3 Cup All purpose flour/ Maida

2 Tbsp Butter

1/2 Cup + 2 Tbsp Oil for frying

1/2  Onion finely chopped

4 Pods Garlic Finely Chopped

4 Chilies Finely Chopped

3 Tbsp Finely Chopped Coriander

1 Tsp Pepper Powder

Salt as per taste

Lime Juice and wedges for garnish

Method:

Heat a Heavy bottom pan or wok on medium flame.

Add butter and maida fry until raw flavor has gone.

Add the cream style corn stir using a balloon whisk avoid the mixture to form lumps.

Place the flame on low and keep stirring the mixture until the mixture separates the sides and starts to form a ball consistency. Remove from flame allow to cool. We can also set this mixture in a greased cake tin and cut into equal cubes. 

Once the mixture cools  apply oil to your fingers take portions of the mixture and start to form equal ball or oblong shape roll in some flour and reserve.

We can store these corn curds in a airtight container and refrigerate until use.

Heat oil in a wok  for frying gently drop the corn curd and fry until golden brown in color.

Drain the excess oil and place on a tissue allow the excess oil to drain...follow the same process and fry the rest reserve.

Heat a pan or wok add 2 tbsp oil fry the onion, garlic and chilies until light pink in color add pepper powder and salt fry a bit toss in the fried corn curd and garnish with coriander and lime serve hot with tea or as a starter...Enjoy...:)

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 If your not a big fan of fried onion and garlic serve as it is with a spicy mint chutney or ketchup.

Chicken Patties & Mini Burger (Indian style)

This burger brings back so many memories of my time spent at mumbai . I was really young when i was first sent to mumbai on a project by my company  i had to travel all alone i knew no one had no contacts and was totally lost there the only positive side to this travel was my guest house in colaba where i met deepa my cook she used to prepare so many wonderful recipes which i have never tasted before i got to know a bit about mumbai street food during my stay. Pav bhaji was so famous every street had its own famous pav bhaji and vada pav center. deepa used to make wonderful chicken patties and chutney for me every weekends i totally miss her cooking i met her last year when i went back to mumbai on a short trip she prepared me these mini indian style burger which i loved and took her recipe and prepare it for my cousin when she visited me last week...you can serve chicken patties with chutney or prepare mini burgers everyone at home will love it for sure.

Ingredients:

500 Grams Mince Chicken

2 Boiled Potatoes 

1 Onion (finely chopped)

4 Green Chilies (finely chopped)

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/2 Tsp Chat Masala

1 Beaten Egg

1 Cup Bread Crumbs

1 Tbsp Ginger & Garlic Paste

Fist Full Coriander leafs finely chopped

2 Packets Pav Buns

Salt to taste

Oil for frying.

Lets Prepare:

• Heat a wok with 2 tbsp oil fry the ginger garlic paste add the onions fry till transparent add the dry masala chilly powder, garam masala and chat masala fry a bit add the green chilies fry at bit.
• Add the chicken mince to the prepared masala fry add salt place a cover and allow the chicken to fry a bit on medium flame.
• Add 1/4 Cup water to the chicken cover and cook till chicken is well done.
• If the chicken has moisture but the flame on high and allow the moisture to evaporate. 
• Grate the potatoes remove the chicken from flame allow to cool and mix the potatoes add salt if needed mix well.
• I used a cutlet mould to prepare the patties.

• By taking a medium size meat ball i placed it in the cutlet mould to give it nice shap and prepared 10 patties.
• Dip the patty in the beaten egg and then roll it in bread crumbs.

• Cover and allow the patties to rest in the refrigerator for 1 hour before frying.
• Heat a pan on medium flame add 2 tsp oil and place the patties and fry till all sides turn golden brown  you can add oil while frying. serve hot with chutney and Enjoy...:)

For Chutney:

1/2 Onion

3 to 4 Green Chilies

2 Fist Full Coriander leafs

3 Pods Garlic

1/2 Tsp Cumin Seeds

Salt to taste

• Add all the ingredients together in a mix jar with little bit of water grind to a smooth paste and serve as a dip for and snack...:)

• To prepare Indian style burger watch my video demo...:)

Detail demo video in english....enjoy...:)