May 23, 2015 2 comments:

Mixed Veg Cutlets ~ Snack Food ~ Kids Corner {Video Recipes}

Today I am bringing very simple and yummy snack food that is Mixed Veg Cutlets. These cutlets are loaded with veggies, multi grains and healthy nuts that your kids are going love these as evening snack. Usually cutlets are deep fried, but in my recipe i cut down the deep frying process in order make it healthy. If you have boiled potatoes handy these cutlets can be made under 15 minutes, yes this recipe is that quick and simple. Here is the recipe, Njoy!

Mixed Veg Cutlets

Boiled and mashed potatoes - 1 cup
Mixed Veg (Frozen) - 1/2 cup
Multigrain bread slices - 2
Green Chili - 1
Chopped Cilantro - 1 Tbsp
Rice Flour  - 1/3 cup
Chopped Cashew Nuts - 1 Tbsp ( Optional)
Lime Juice - 1 Tbsp
Salt - 1 tsp
Black pepper - 1/2 tsp
Chat Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Suji Rava (Semolina) - 1/3 cup
Oil - 2 to 3 Tbsp

*yields - 12 cutlets

Preparatory Steps:

  1. Boil Potatoes in Pressure Cooker and peel them, mash them and keep them handy. 
  2. If you are in rush time follow this simple tip to get the Boiled Potatoes in Microwave: Peel one Large (Russet) Potato, chop into medium size cubes and keep in microwave safe bowl along with 1/2 cup water. Microwave for 6 min, take it out let it cool, drain the water, use fork and mash it all together. 
  3. Microwave mixed frozen veg for 1 min in order thaw them.  Grind the mixed veg coarsely in food processor or in small mixie jar.
  4. Take Suji Rava in a wide plate and keep it aside.


  1. Take a medium bowl add mashed boiled potatoes to it. Add roughly ground mixed veg to the bowl.
  2. Take a small plate and add 1 Tbsp of water to it, add the Bread Slice to the plate on both sides until it becomes moist. Follow this for second bread slice and add these Bread slices to the bowl.
  3. Mix Potatoes, Mixed Veg and Bread slices together. Now add Chopped Green Chili and Cilantro to the bowl.Add Rice Flour, Lime Juice, Chopped cashew nuts ( if you are using). 
  4. Add all the spices salt, black pepper, turmeric powder and chat masala to the bowl.
  5. Mix everything together until it forms like thick dough. Let it sit for 5 min for all the spices to sink into potatoes and veggies.
  6. Now take spoonful amount of  mixture in your hands and make it into oval shape ( or any other fun shapes like heart etc), roll this in Suji Rava on both sides just until it is coated on all sides.
  7. Make cutlets until you are finished with all the mixture.
  8. Now take a wide non-stick pan and 1 Tbsp of Oil to it. Add half of cutlets to the pan and cook them on 2 to 3 min each side until the Suji rava is roasted and turns into crispy. While cooking cutlets on other side add 1 tsp of oil on top of cutlets. Follow the same process for  next batch of cutlets. 
  9. Transfer these to serving plate and serve them warm with Ketchup or Hot Sauce. 


  • If your kid has nut allergies you can totally skip cashew nuts. 
  • Suji Rava gives nice crunch to these cutlets and making them crispy outside.
  • Use your cookie cutter to give some more fun shapes for these cutlets. That makes it lot of fun for your kids.
  • If you want to make spicy version add 1/2 tsp of Red Chili Powder to the mixture. Since I am making these for kids, I was low on spice scale in this recipe.
Crispy, Crunchy Yummy Cutlets! Nom Nom Nom!

Other Related Recipes:

will be back with another healthy kids snack
take care until then

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May 17, 2015 No comments:

Cajun Roasted Wild Rice Stuffed Game Hen

I have made this Cajun Roasted Stuffed Game Hen for an Office Potluck. My collegues aww ooh ed this dish, this is the first one to be emptied on the potluck table.  I have got Cajun Spice Inspiration from my last year's Thanks Giving Cajun Style Turkey.  I give all the credit to my oven and Sprouts Store, Since I have picked up the stuffed Game Hen (raw) at Sprouts and let the Oven do all the Cooking! But I get to receive all the compliments! Shhhh! So if you are in rush time and need to bring a homemade dish to potluck, this recipe will make it a lot easier for you, but looks fancy and professional on the table. Win-Win, Love It! Here is the recipe, Njoy!

Wild Rice Stuffed Game Hen Whole - 1
Cajun Spice - 2 Tbsp
Olive Oil - 1/3 cup
Salt - 2 tsp
Black Pepper - 1 Tbsp ( freshly ground pepper)
Baby Potatoes - 10
Fresh Rosemary - 2 strands

Preparatory Steps:
  1. Mix half of Olive Oil, salt and black pepper in a small bowl. 
  2. Wash the Chicken and keep it on a wide plate. Make slight slits on top of chicken. Rub the oil, salt and pepper mixture on all over the chicken.
  3. Rub Cajun Spice all over the chicken until the spices sink into chicken. Leave chicken for 30 minutes with spices on.
  1. Heat the oven to 350 F.  Arrange the stuffed chicken in baking tray. Add Baby Potatoes to the tray. 
  2. Pour remaining Olive Oil on top of chicken and potatoes. Sprinkle some dried Rosemary Leaves. Add 2 Fresh Rosemary Strands. 
  3. Bake in the oven for 45 to 50 minutes. Test with skewer if it is cooked inside as well. 
  4. Switch off the Oven and serve warm immediately. 
  • If you don't have Rosemary at hand, you can try any herbs Cilantro, Parsley or Mint. 
  • It is okay if you don't have baby potatoes at hand , you can chop the regular russet potatoes and add.That is what i did today. But Baby Potatoes give a nice look.
  • If the game hen is little bigger you might need to bake it for longer time ( up to 1 hour). Usually Game Hens are very small compare to chickens, about 2/3rds of regular chicken.

will be back with another simple and exotic dish,
take care until then

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May 13, 2015 4 comments:

Coconut Rice ~ Saatvik Rice ~ LunchBox Recipes

This Coconut Rice is so simple to make and delicious rice recipe. As there is no ginger, garlic or onion used in this recipe this can be considered as Saatvik Rice and can be served during Festive or Puja Times.  When you have left over rice you can transfer into this yummy Coconut Rice in minutes ( to get a break from your routine Pulihora) and you can pack this for Kids (or your)  Lunch Box as this is very mild and kids can handle the spice in this rice very well, it makes the Lunch Box little fun and special.

This rice is sautéed with Indian tempering ingredients, curry leaves, green chilies and coated with cashews for additional crunch and topped with Ghee for nice flavor. Here is the recipe, Njoy!

Cooked White Rice - 2 cups
Coconut Pieces - 1/4 cup ( or Grated Coconut 1/2 cup)
Oil - 1 Tbsp
Ghee - 1 Tbsp ( Clarified Butter)
Dry Red Chili - 2
Chana Dal - 1 Tbsp
Urad Dal - 1 tsp
Cumin Seeds - 1 tsp ( optional)
Mustard Seeds - 1 tsp
Curry Leaves - 10
Green Chili - 5
Salt - 1 tsp ( according to taste)
Cashew Nuts - 1/4 cup ( chopped)

  1. First Grate the Coconut from the shell. If you don't have the grater,chop the coconut into pieces and grind it in small jar mixie coarsely.
  2. Heat the non-stick pan, add 1 Tbsp Oil and Ghee to it. Once the ghee melts start adding tempering ingredients in order of Dry Red Chili, Chana Dal, Urad Dal sautee for 2 min until lentils turns to golden color. Ad mustard seeds, followed by curry leaves and green chilies. Sautee for 2 more min.
  3. Now add Chopped Cashew Nurts to the tempering, saute them until Cashew nuts are fried to golden color. 
  4. Add 2 cups of cooked rice to the pan and mix it well with tempering. Add 1 tsp of salt to the rice and mix it.
  5. Add Grated coconut to the pan and mix everything until well combined quickly. Don't cook too much after adding coconut, as it spoils the fresh coconut taste. 
  6. Switch off the Stove and transfer the rice to Serving Bowl and serve warm or pack in Lunch Box!

Take a Close Peek!

Will back with another yummy and simple recipe,
until then take care!

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May 11, 2015 1 comment:

Beetroot Coconut Chutney

This Beetroot Chutney is little variant than regular Chutneys ( Roti Pachadi). We will be using Red Chilies and Coriander that makes this chutney little spicy. This tastes so good when served with White Rice. You don't notice the Beets taste at all, as Coconut overrides some of it and all lentils and spices makes this chutney crunchy and tasty! I just loved the taste of this chutney that I ate half of it as it is with excuse of taste testing it :-) . Here is the recipe, Njoy!

Recipe Source: Vah Reh Vah

Beetroot - 1 cup ( chopped) ( 1 medium will yield this)
Coconut - 1/2 cup ( chopped) ( 1/4 of medium coconut shell)
Cumin Seeds - 1 tsp
Tamarind - 1 Tbsp
Garlic - 3 cloves
Curry Leaves - 5
Salt  - 1 tsp ( or according to taste)
Oil - 1 Tbsp

Spices to Grind:
Dry Red Chili - 2
Chana Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Fenugreek (Methi) Seeds - 1/2 tsp

Oil - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp

  1. First dry roast all the ingredients under Spices to Grind Section. Let them cool off and grind in the small mixie jar into fine powder; transfer the powder to wide plate and keep it aside. 
  2. Take a medium non-stick pan and heat 1 Tbsp Oil. Add Cumin Seeds, Chopped Beetroot saute for 2 min. Now add Tamarind and Garlic Cloves to the pan. Saute them for 2 more minutes. Add chopped coconut pieces and curry leaves, saute for 1 more minute. Beets should be tender by this time. Let this mixture cool off. Grind this in small mixie jar along with salt until it becomes like paste consistency. 
  3. Add the spice powder to this paste and grind again until well combined. Transfer this to Serving Bowl. 
  4. Take a small non-stick pan, add 1 tsp oil. Once the oil is hot, add urad dal, mustard seeds and turmeric powder and make the tempering. Add this tempering to serving bowl, now Crunchy, Spicy and Yummy Beetroot Coconut Chutney is ready, serve with hot white rice and njoy!
  • This is good to make it fresh and use it immediately. This doesn't last more than 2 days.
  • Noticed the third day it became very dry though it is kept in the refrigerator. May be the coconut makes it hard. 
  • I have tried this as spread in Roti / Chapati also. It tastes wonderful with that combo. 
  • Spreading on sandwich is another idea, it makes the sandwich colorful. 

Will be back with another exotic veggie dish,
until then take care!

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May 7, 2015 1 comment:

Banana Oat Nut Shake ~ NutriBullet Shakes

Usually I like to eat Banana as it is, not in the form of cooking, like Banana Breads, Puddings, even Banana splits. But with my recent Banana Nut Bread Experiments I got hooked onto it, and kinda liking Banana when there are nuts accompanied. So in the same notes, today I have tried this Banana Oat Nut Shake recipe in my NutriBullet and the result is Delicious, Healthy, Awesome and totally Wholesome! This is happening a lot in my kitchen these days! Here is the recipe, Njoy!

Banana - 1 ( medium ripe)
Oats - 2 Tbsp
Walnuts - 2 Tbsp ( you can use Almonds as well)
Skim Milk - 1 cup
Water - 1/2 cup
Honey - 1 Tbsp ( optional)

*yields: 2 servings


  1. Peel and Chop Banana into slices and add to the Bullet Jar. Add 2 Tbsp Oats to it and half of Walnuts. 
  2. Remaining Nuts chop them into small pieces and reserve for Garnishing. ( if you don't have time, then add all the walnuts to the jar).
  3. Grind together ( 30 sec) until it becomes paste. Then add Skim milk and water and grind again ( 30 to 60 sec) until everything is combined or until you get shake consistency. 
  4. Transfer the shake to Glasses and top with reserved chopped walnuts.

Garnish with Chopped Walnuts on top!


  • I don't use sugar or sweeter in my NutriBullet Shakes, as Fresh Furits has enough sugar. If you like some sweet taste then use Honey otherwise it is optional. I haven't used in mine here.
  • You can replace Walnuts with Almonds or Almond Meal. But I like the Banana and Walnut Combination better for some reason. 
  • If you don't have NutriBullet  you can use any blender or your mixie ( India Version of Blender :-))

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Will be back with another easy and healthy recipe, 
Until then take care and Ba Bye!

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