Sunday, 21 January 2018

Potato Sweet Corn Cutlet

Potato Sweet Corn Cutlet
A mouth watering snack recipe made from boiled potatoes, sweet corn and cheese (optional).
Potato and sweet corn is one of the favorite combinations for prepare delicious snacks. I always make this type of  snacks for my lovely son. Its very easy to make cutlet recipe.  It is  rich, cheesy, and have a light herby taste with coriander leaves.

Recipe type: Snack
Potato Sweet Corn Cutlet
Preparation Time- 20 min.
Cooking Time-10 min.
Serves: 12-14 cutlets

·         Potatoes – 4 medium, boiled and mashed
·         Sweet corn – 2 cups, Crushed
·         coriander leaves – ½ cup, chopped
·         Ginger – ½ tespn chopped
·         Green chilli’s – 5-6 chopped
·         Red chilli flakes ½ tespn
·         Chat masala ½ tespn
·         Roasted cumin powder
·         Salt – to taste
·         Cheese – 4 cubes, grated(optional)
·         Cornstarch – 4 tbsp
·         Bread crumbs for coating
·         Oil – for deep-frying

1.  Firstly, in a small blender take boiled corn or frozen corn.

2.  Further blend to coarse paste without adding any water.

3.  Take a bowl and transfer the crushed corn.

4.  And add boiled and mashed potato, green chilli, red chilli flakes, ginger, roasted cumin powder, cheese,  chat masala, salt to taste and mix properly.

5.  Now add 2-3 corn flour and corianders leaves and mix everything well to form a dough.

6.  Add in more corn flour if there is too much moisture.

7.  Make sure to have non sticky dough.

8.  Further make a cutlet shaped or like patties.

9.  Take a small bowl add 2 tespn corn flour, add water make a corn flour paste.

10.     Deep a one by one ball in corn flour paste and coat with bread crumbs.

11.     In pan heat oil and deep fry all coated corn cutlets.

12.     Stir occasionally and fry till the cutlets turn golden brown   on medium flame.

13.     Corn cutlet is ready for serve.

14.     Serve with tomato sauce or any green chutney.
Potato Sweet Corn Cutlet

Wednesday, 17 January 2018

Suva Leaves(dill Leaves) Pickle

Instant Suva Leaves(dill Leaves) Pickle-

Dill leaves or suva leaves is a very aromatic palnt. Its has a great taste with green garlic with amchoor powder. Suva leaves pickle is very tasty and easy to make pickle in winter. You can serve this Instant pickle with any type of stuff paratha or puri. This is my mother recipe.

Preparation time- 10 min.
Dill leaves Pickle
Cooking time – 10 min.
Type - Pickle


1 bunch of suva (dill) leaves
1 bunch of Green garlic
50 gram green chilli
2 tbspn amchoor (dry mango) powder
1 tespn carom seed
1 tespn turmeric powder
2 tbspn salt or to taste
4 tbspn mustard oil
1 glass bottle for store


Take a one bunch of dill leaves, green garlic and green chilli and wash properly, and keep aside.

Keep in sunlight for one hour for dry.

After that take all suva, garlic and green chilli and chopped roughly.

Take a chopper add suva, garlic and chilii and finally chopped.

In a bowl add chopped suva mixture, add amchoor powder, salt, turmeric powder,
And 4 tbspn mustard oil.

Mix properly all ingredients.

Keep in sun light this pickle for two days, and your pickle is ready for serve.

Transfer in a glass bottle, you can store this pickle for 1-2  month.

Wednesday, 10 January 2018

Carrot and Green Chilli Pickle

 Easy and quick Instant Carrot Chili Pickle. This crunchy and spicy pickle is prepared with fresh carrots, chilies and flavored with aromatic  spices. Its very  fresh and delicious and easy to make.......

Category-  Pickle

Total time- 20 min.
Preparation Time-10 min.
Cook Time-10 min.


§  7-8 Carrots
§  10-12 green chilli
§  1 tspn Red Chilli Powder
§   Salt to taste
§  1 tspn  Amchur/Dry Mango Powder
§  1 tspn Turmeric Powder
§  1 tspn Saunf/Fennel Seeds (crushed)
§  11/2  Rai/Mustard Seeds(powdered)
§  1 Pinch Heeng/Asafoetida
§  3 tbspn Mustard Oil


Wash carrot and chilli properly and dry very well.

Cut the carrots and chilli  into lenth wise  slices, about the size of a finger.

Make  powdered of 1 ½ tespn of rai or mustard seeds. Crushed the saunf.

Now take a big bowl and add sliced gajar and chilli and all spices, add ½  tspn red chilli powder,  ½  tespn amchur or mango powder, 1 tespn haldi/turmeric powder, 1 teaspoon saunf or fennel seeds and a pinch of heeng.

Then add 3-4 tbspn of mustard oil. If you do not add mustard oil you can add any other cooking oil.

Mix all the ingredients well. If the mixture seems dry then add more oil. Transfer the mixture to an airtight glass bottle.

Store it at room temperature for 4-5 days. Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time.  Gajar and green chilli Ka Achar is ready for serve.

Enjoy your paratha with gajar and green chilli achar.

You can also see more type of pickle recipe  in my blog like- mango aur kale chane ka Achar, Stuff Red Chilli Pickle, hare mirch ka achar, awale ka achar etc.

Carrot and Chilli Pickle

Monday, 8 January 2018

Tofu Peas Or Soya Paneer Matar

Tofu  or soya Paneer is a great source of protein. Tofu Peas  or soya matar Paneer  is a great side dish to have with roti.
You can make Tofu Pea Curry or soya Paneer  matar   in the same method  like we make Matar Paneer Curry. But you can make Paneer without frying it along with peas. Tofu's (Soy Paneer's)  taste enhances only after frying it and then it becomes suitable to make any curry recipe from it. I make always dry Soya Paneer Matar or Tofu peas.

Preparation Time : 5 mins.
Soya paneer matar Dry

Cooking Time : 15 to 20 mins.
Serves: 4


200 gm Tofu / Soya Paneer
1 ½ cup Peas
1 chopped onion
2 large Tomatoes puree or finally chopped
1 tbspn
1 tspn Cumin Seeds or Jeera
1 inch Cinnamon  stick
1 Bay Leaf
1 tbspn Ginger -Garlic Paste
1 ½ tspn Chilli Powder
1 tbspn Coriander Powder
1 tespn Turmeric Powder
2 tbspn Garam Masala Powder
Salt to taste
Coriander Leaves for garnishing


Heat oil in a pan, add the bay leaf, jeera and cinnamon let them sizzle.
Now add chopped onion and cook till brown in colour.
Now add in tomatoes and cook till raw smell goes away.
Now add in the ginger garlic paste and sauté for a min.
Add in the spice powders except garam masala powder and sprinkle some water and sauté for a min.
Add in salt to taste and cook till oil separates from the mix.
Add in water as needed along with tofu and peas. Cover pan and let them cook.
Simmer the flame and cook for 5 mins.  Now add the garam masala and after one minute turn off the heat.
Garnish with coriander leaves and serve hot with Roti or paratha.
Soya Paneer Matar Dry

If you make soya Paneer Matar gravy then add water  as you needed gravy.
Tofu Peas Gravy

Friday, 5 January 2018

Green Peas Pulao Or Matar Pulao

Green Peas Pulao or Matar Pulao is my favorite recipe in winter season,  when fresh peas are abundantly available in market.  Green Peas Pulao or matar pulao  is a complete meal in itself and its very delicious . It makes for a very tasty and delicious when you serve dal tadka and raita.


Preparation Time- 10 min.

Cooking time- 40 min.
Serve-  4 person

Ingradients –

2 cups basmati rice washed and soaked (soaked at least 30 min.)
1 ½ cup peas
2 tbspn desi ghee or refind oil
1 tbspn jeera
2-3 bay leaf
1 stick cinnamon
1-2 green cardamom
1 tbspn chopped ginger
Salt to taste        


Take a heavy based pan, heat  the ghee in a pan and add bay leaf, cardamom, cinnamon stick, and jeera , sauté for 1 min.

Add chopped ginger and sauté ½ min, when ginger become little brown add soaked rice, peas and salt to taste.

Stir all things and fry well.

Now add 4 cups water and bring to a boil.

After boil water low heat and cover.

The  peas pulao are ready in 10-12 min.

Serve with dal tadka and any type of  raita.

Thursday, 21 December 2017

Matar- Mushrooms Gravy

Matar mushrooms gravy is very easy to make recipe and very tasty and healthy dish. Matar and mushrooms both are very nutritious and flavourful ingredients. When you cook them with a  onion tomato masala and powdered spices great taste is guaranteed.  I like to cook matar mushrooms always specially in winter and serve with  rotis or plain steamed rice.

Prep Time - 10-15 minutes
Cook time - 20-25 minutes
Serve -          3 Person

  • Green peas  1  cups
  • Mushrooms 200 grams
  • Oil 2 tbspn
  • Bay leaf 1-2
  • Green cardamoms 4
  • Cinnamon 1 inch stick
  • Onions finely chopped 2 large
  • Ginger paste 1 tbspn
  • Garlic paste 1 tbspn
  • Tomato puree ½  cup
  • Red chilli powder 1 tbspn
  • Coriander powder 1 tbspn
  • Turmeric powder 1 tespn
  • Garam masala powder 1 tbspn
  • Salt to taste
  • Coriander leaves for garnishing



Heat  oil in a kadai or pan. Add bay leaf and  crushed green cardamom, cinnamon stick.

After that   add finally chopped onions and sauté until light golden brown.

 Add ginger- garlic paste and  sauté for ½   minute.


 Now add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala.



Add matar and mushroom and sauté 1 minute more. Add a cup of water, bring the mixture to boil.


Cook on medium heat for 6-8 to minute or till the green peas are fully cooked.


Now matar- Mushroom gravy is ready to serve.


Garnish with chopped coriander leaves and serve hot with roti or steamed rice.