Schezwan Veggie Lollipop

Schezwan veggie Lolipop 

While all that glitter might not be gold, what looks good is what gets sold. A few days ago, I hosted a gathering at my place. As a host I had the responsibility of exceeding the expectations of my guests. So I needed a new yet guaranteed hit that's when I came up with this dish. It is the classic cutlet with an exotic presentation because at times, a classic dish just needs a modern touch.

Preparation Time : 30 Min

Cooking Time : 20 Min

Video Link : 

Ingredients : 

• Baby corn 10 t- 12 (better if it is small and fresh)
• Potato 2 medium size grated
• Carrot 1 medium size grated
• Beans 12 - 15 finely chopped
• Paneer grated 1/2 cup
• Bread crumbs 1 cup
• Coriander chopped 1 tablespoon
• Green chillies 2 chopped
• Schezwan sauce 2 Tablespoon (or according to taste)
• Salt according to taste
• Oil for frying

Procedure :  

• Finish all cutting and chopping first

• In a bowl take grated potato, carrot, beans, paneer, green chillies, coriander, 1/2 of the bread crumbs and schezwan sauce

• Mix all the well and form a dough as shown in picture

• you can check the consistency of cutlet dough by taking a small portion of mixture and fry it. make our smooth then it is ok else add little bit more bread crumbs
• Now take baby corn and cover is with cutlet dough from one side as shown in picture to give it a lollipop shape 

• Repeat the step with rest of the baby corns and cutlet dough

• In a plate take remains bread crumbs and roll the lollipops in it so that bread crumb is nicely coated on it and keep aside. repeat the step with rest of the lollipops 

• In a pan heat oil and deep fry lollipop on medium flame. cook it till it is golden brown and properly cooked

• Once it is dome take out from oil and transfer it on kitchen towel os that the excess of oil is removed

• Your Schezwan veggie lollipop is read serve it with chutney of your choice and enjoy

Tip  : 

• In case if you feel that baby corn it little bit hard. You can boil them first. Mine was fresh and soft so I used it directly

Poha Tikki

Poha Tikki (Flattened Rice Tikki)  

Here comes a Sunday. Week long wait is over. Time to delight yourself. Day to pamper yourself. Everyday we are focussed on eating healthy oil free food. But on a Sunday, we can relent a bit and let our taste-buds enjoy little.

So what to prepare today. I thought. Again thought. Sandwiches, paranthas, poories, dosa, idli, poha etc. Tough question to answer. But I want something that can be a brunch. Heavy also filling also and of course give a feeling of Sunday to break free our soul from all guilt.

Hence I tried this experiment. I prepared poha cutlets. In these poha cutlets I added raisins, roasted peanuts, cashew giving all together a different crispy and crunchy texture in mouth. Raisins are giving mild sweet taste with mix of nuts pampering your taste buds will create mild soothing taste and mind will relish the ingenuity.

I found my daughter and others relishing it. Do try and surprise your family with this innovation and do share your feedback.

Preparation Time :  30 Min

Cooking Time :  20 Min

Ingredients :

• Poha 1 cup (washed in water and soaked)
• Potato boiled 4 medium size
• Green peas boiled and crushed 1/2 cup
• Raisin 1 Tablespoon
• Peanut roasted and crushed 2 Tablespoon
• Cashew nuts 6 to 7 crushed 
• Green chillies 2 chopped
• Ginger crushed 1 teaspoon
• Coriander 1 Tablespoon chopped
• Salt according to taste
• Oil for frying

Procedure :  

• Take washed and soaked poha in a bowl.

• Add boiled and granted potato in this

• Now add green peas, ginger, raisins, peanuts, cashew nut, green chillies, coriander and salt

• Mix all together and form a dough

• Take a small portion of dough and form a small tikki . Repeat the same step with rest of the dough.

• In a kadahi heat oil. deep fry poha tikki on medium flame

• Once the tikki is cooked take out on kitchen towel so that the excess oil is removed

• Serve it with a cup of tea or coffee 

Hara Bhara Sabudana vada

Hara Bhara Sabudana vada

Suddenly I am being questioned at home....are you a foodie or a herbs grower. I am now a days delighted to grow lot of herbs at home in my balcony including maithi, palak, tomato, coriander etc. I can say home grown stuff definitely tastes far superior.

I can't use home grown meithi palak to prepare same age old veggies and bore my family. So here I added this nutritious stuff to Sabudana vada to give it a different flavour and to tickle taste buds of family members. You know spinach is rich in iron and methi has its own lovely aroma to bring water in your mouth. So I made this popular recipe of sabudana vada with a small twist. Hope your family will also love it and in turn love you for your creativity and care.

Preparation Time : 30 Min

Cooking Time :  20 Min

Ingredients

• Sago 2 Cup (soaked in enough water for 5 to 6 hours
• Boiled Potato 3 medium size
• 2 Tablespoon chopped Methi
• 3 Tablespoon chopped spinach 
• Roasted and crushed peanuts 2 Tablespoon
• Green chilly chopped 2
• Coriander leaves chopped 2 tablespoon
• Salt according to taste
• oil for frying 

Procedure :  

• Soak sabudana in enough water for 30 minutes now drain out the excess water and keep it in stainer for 4 to 5 hours and cover it with wet cloth

• Boil, peel and mash the potatoes
• Wash and chop methi, spinach and coriander and keep aside

• In a bowl mix sago, mashed potatoes, chopped methi, palak, green chilly, coriander, roasted and crushed peanuts and salt. mix all ingredients nicely and form a dough 

• Divide though in small portions and give a vada kind of shape as shown in picture

• Heat oil in pan for frying vada. 
• Fry vada in hot oil on medium flame till it is golden brown from both side

• Serve it with a juice and chutney  !!!!!