POHA, OATS & BEETROOT CUTLETS

Delicious Poha (rice flakes), oats and beetroot cutlets are the perfect make-ahead solution to leisurely morning breakfast. Just mix, shape, chill, and pan cook these cutlets.
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Poha is a traditional Indian breakfast made across North India.
Most Indian families start their morning with a light and healthy poha recipe. Each family has their style and way of making poha. At our place, poha is an absolute favourite too!

Besides its appearance and taste, poha is an excellent source of iron and carbohydrates.
It also contains essential vitamins and is an excellent source of antioxidants – making it a great addition to your daily diet.

I used here premium quality poha by royal
ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
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INGREDIENTS:

1 cup Thick Rice Flakes or Poha (beaten rice or flattened rice)
¾ cup Oats
1 large Potato (boiled)
1 medium onion (finely chopped)
1 small green chilli (finely chopped)
1/2 cup beetroot grated
1 teaspoon Cumin powder
½ teaspoon Chili powder (paprika)
1 teaspoon Chaat Masala
½ teaspoon Fennel Seeds (crushed)
1/4 cup Cilantro leaves (chopped)
– – Season to taste
1 teaspoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Oil to bind the dough
– – Oil to cook the cutlets
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INGREDIENTS:

  1. Rinse Poha (rice flakes) under tap water until soft. Rub and squeeze all the water out. Set it aside.
  2. Repeat the same with oats. Transfer the oats to a colander. Sprinkle oats with water until they are soft. Do not rinse oats or it will become soggy. Fluff it with a fork. Oats should feel soft and dry not mushy. Set it aside.wp-1593592237758444313038905600282.jpg
  3. Combine potato, onion, grated beetroot cumin powder, chilli powder, chaat masala, fennel seeds, cilantro, salt, and lemon juice to a mixing bowl (except oil). Mix well.
  4. To this potato mixture add poha and oats. Mix to combine.wp-15935922380073635376167539178904.jpg
  5. The mixture will feel sticky at this point. Add cornstarch and mix again.
  6. After adding cornstarch, the mixture will come together like a non-sticky dough.
  7. it still feels sticky, you can add an extra teaspoon but not more than that, Grease your palm and make heart shape cutlets using a cookie cutter.wp-15935922382105861779744271284498.jpg
  8. Chill these cutlets for 30 minutes in the refrigerator.
  9. After the resting time, remove the dish from the refrigerator and cut into desired shapes.
  10. Grease a pan and spread the cutlets around.
  11. Cook from all the sides until evenly brown.

Serve hot with the dip or chutney of your choice.

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NOTES:

  1. Don’t like the taste of raw onions – saute the onions in oil before adding them to the mixture.
  2. For a healthy twist, add more veggies to these cutlets. Some tested options are – red bell pepper, fresh spinach, shredded carrots, and finely chopped green beans.
  3. I have used thick Poha (rice flakes) here, but feel free to use the thin kind. For the thin poha, simply wet the poha under tap water for a few seconds and remove it. Squeeze out all the water and set it aside. Use as directed.
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CARAMEL PHIRNI WITH MANGO

I have an elegant looking dessert idea for you today.  This creamy and scrumptious, caramel phirni makes a great dessert, served in individual glasses. So if you are looking for a simple treat with a super delicious twist, I’ve got you covered.

Phirni is an absolutely delicious traditional creamy Indian dessert, prepared with rice flour or ground rice, milk and sugar and set in a small earthen pot, garnished with nuts, edible silver leaf and rose petals.
The fruits and caramel give it a western taste and make it even more tempting to taste.
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If your taste buds are demanding a seasonal twist, check out my THANDAI PHIRNI

BLUEBERRY THANDAI PHIRNI ROSE PHIRNI / GULAB PHIRNI MANGO PHIRNI Mango Phirni

 

INGREDIENTS:
30 g Ground rice
400 ml Milk
100 ml Single cream
100-125 g Sugar – I used regular sugar
2 tbsp. Pistachio slivers
Optional – Fresh fruit like berries, mango or grapes

INSTRUCTIONS:

  1. Put milk and half cream in a thick bottom saucepan over medium heat.
  2. Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  3. Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  4. Allow the sugar to dissolve and bring it to boil.
  5. Let the mixture caramelize and wait for it turns to dark brown.
  6. Do not stir, just swirl the pan.
  7. As soon as caramel dark in colour, remove it from the heat.
  8. Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.wp-15933572095154493485829482088467.jpg
  9. Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  10. By now phirni mixture will be creamy and thick.
  11. Turn off the heat, let the mixture cool at room temperature.
  12. Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  13. Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers and mangoes.
    Enjoy!

NOTES:

  • Don’t want to make your own caramel? Use shop-bought instead.
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EGGLESS LEFTOVER KAJU KATLI CAKE

My daughters and I love kajukatli and every time my grandmother sends us a box, we are delighted.
I used Kaju Katri, this time and incorporated it into a cake and created a double sweet treat.
Best use of leftover sweet in a western way: Cake is always liked by all age groups and this is very easy to make too.
recipe idea: https://anybodycanbake.com/

INGREDIENTS:

100 gm Leftover Kaju katli
125 gm All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Green Cardamom Powder
200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk-based sweet. (you can crush in the mixture too) Add hot milk to it and whisk it until dessert dissolves completely.
  2. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help of a whisker or spatula, fold all the dry ingredients into wet ingredients.wp-15924127619814106269122985158476.jpg
  5. Meanwhile, keep your oven for preheating at 180 C.
    Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  6. Make sure, there should be no lumps in the batter.
  7. Take a baking tin and line it with parchment paper.
  8. Pour the prepared batter into the tin and tap it on the counter.
  9. Garnish the batter with almonds sliced pistachios and cashew nut and kajukatli bake it in preheated oven for 30 min.wp-15924127622114288124979772873432.jpg
  10. Once baked, take the tin out from the oven and let the cake rest for 10 min.
    After 10 min demould the cake and slice to serve.
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    NOTES:

  11. All the ingredients should be at room temperature.
  12. I have used Kaju katli for this recipe. Feel free to use burfi and other milk-based mithai too.
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PAAN KHEER/ BETEL LEAVES KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. My Paan Coconut Ladoo was a big hit on my blog. This time I have it in the form of kheer.
This Paan Kheer is a delicious twist on your regular rice kheer.
I used homegrown paan leaves in this kheer, which made its taste not just sweet but also homely.
If you love the flavours of meetha paan, you should surely try it out.
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INGREDIENTS :
1/3 cup basmati rice
1 teaspoon ghee
4-5 whole green cardamom pods
1-litre whole milk
3 large paan leaves use 2 if you want less strong paan flavour
2 tablespoons gulkand rose petal preserve
1/4 cup + 4 tablespoons whole milk
3 tablespoons sugar or to taste
1-2 tablespoons nuts I used chopped cashews & almonds

INSTRUCTIONS :

  1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.
  2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).
  3. Add in 1-litre milk and stir. Let it come to a boil on medium-high heat.
  4. In the meanwhile puree, paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender). Set it aside.wp-15923217232816507187425024920008.jpg
  5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often.
  6. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.
  7. It will thicken after 25 minutes, now add the prepared paan puree.
  8. Also, add sugar. Since gulkand is sweet, 3 tablespoons of sugar were good for me here. You can add more or less.wp-15923217234862168656154581296920.jpg
  9. Stir and simmer the kheer for 7 to 8 more minutes. Also, add the nuts if using and mint essence. Remove pan from heat.
  10. Serve the paan kheer chilled. Enjoy!

    NOTES:

  • This kheer has a strong paan flavour. To reduce the flavour of paan, you can use 2 paan leaves in place of 3.
  • You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
  • Do use a heavy bottom pan to make the kheer so that milk doesn’t stick to the bottom of the pan as the kheer cooks.

 

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ROSE DALGONA

ROSE DALGONA 🌹
There are so many new creative ideas shared online, which have been going viral, or to say the least, look so good.
I saw this Rose Dalgona recipe online, and I had to try it out. A totally amazing sweet beverage.

Recipe video:


Ingredients
1 cup of Whipped Cream
2 Tbsp of Sugar
Add Rose Syrup/Essence
2 Cups of Milk
Ice cubes (optional)

INSTRUCTIONS:

  1. First, you pour whipped cream into your bowl, add ‘Rose Syrup or Rose Essence’ depending on which one you have available in your kitchen and whipped it with the beater.
  2. Put ice in an empty glass. You can now add up to half or three-quarters of milk into your glass. Next, pour the rose mixture into the glass.
  3. Finally, once you have added all the rose mixture you’ve whisked, give it a final touch with rose petals on top of the rose cream you just produced.
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HEALTHY DALIA IDLI /BROKEN WHEAT IDLI

Broken Wheat Idli is an instant Idli made with healthy and nutritious Broken wheat(daliya). There is no soaking, grinding or fermentation process required to make this Idli. It’s one very quick Idli recipe which can be served with tomato chutney, Coriander chutney enjoy.

Not only is it healthy, but very tasty.
My husband loves daliya and my daughter’s really like idli, so here is a delicious combo of both. Throw in some veggies and make it even better.

I am obsessed with heart shape, so I used a cookie cutter to make heart shape idlis.
*Broken wheat is also referred to as Dalia, Cracked Wheat and Couscous.*

 

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INGREDIENTS:
1 cup Samba Godhumai Rava (Broken Wheat / Dalia) 1 Cup – 250ml
½ cup Curd (Plain Yogurt)
1 Carrot Grated
½ tsp Eno Salt
¾ cup Water Adjust as needed
¾ tsp Salt Adjust As Needed
1 tbsp Coriander Leaves Finely Chopped
FOR TEMPERING:
2 tsp Oil
1 tsp Mustard Seeds
5-6 Cashews
1 tbsp Split Bengal Gram (Channa Dal /
Few Curry
1 Green Chili
1 tsp Ginger Grated

INSTRUCTIONS:

 

  1. ROASTING BROKEN WHEAT
  2. Heat a pan and add broken wheat and dry roast it for 2-3 minutes. Take this dry roasted broken wheat in a mixing bowl or vessel.wp-15918027131267976143138785412100.jpg
  3. TEMPERING PROCESS
  4. Add oil to the pan and add mustard seeds and when the mustard seeds start to sputter, add split urad dal, channa dal and fry till the dal turns golden brown colour.wp-15918027133246679589773469995358.jpg
  5. Add cashews and fry till light brown. Finally, add curry leaves and fry for 2 seconds. Switch off the flame
    PREPARE IDLI BATTER
  6. In a mixing bowl, take the roasted broken wheat. Add tempering, grated carrot, coriander leaves and salt and give a good mix.wp-1591802713501879636292020033916.jpg
  7. To this now, add curd and give a mix. Add water little by little and make it to a thick batter. Keep the batter aside for 10 mins. Broken wheat absorbs the curd and water.
  8. After 10 mins, again add water and adjust the consistency. Add eno salt and mix gently. Eno salt makes the idli fluffy and salt. You can substitute with baking salt also.
    STEAM COOKING IDLI
  9. Grease the idli plates and fill in the batter in each idli mould and steam cook for 20 minuteswp-1591802713698425340848894166681.jpg
  10. Once the steam cooking is done, allow the idli to cool off for a couple of minutes and then take out the idli gently.
    SERVING TIME
  11. Yummy Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli is now ready to serve with idli with any chutney varieties

NOTES:

  • Roasting of DALIA  is very important as it helps to build very good flavour. Do not skip this step. Dry roast the wheat in a low to medium flame till you get a nice aroma.
  • Use of Sour curd is recommended. If you don’t have sour curd, you can add little quantity of lemon juice in addition to the curd
  • Add shredded vegetable of your choice and liking of your family.
  • As I mentioned earlier, additional of Eno Fruit Salt helps to make fluffy idli.
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