Mushroom Cutlets

Mushroom Cutlets

Mushroom Cutlets

250 gms mushroom
1 medium potato boiled
1 large onion chopped fine
1 tsp ginger garlic paste
2-3 green chilies chopped fine
3 sprigs curry leaves chopped
1 tbsp coriander leaves chopped
½ tsp garam masala
½ tsp pepper powder
½ tsp turmeric powder
5-6 tbsp bread crumbs
Oil for shallow frying or deep frying

Boil 2-3 cups of water. Add mushrooms and boil for 2-3 minutes.
Drain and cool a bit. Squeeze out water (otherwise frying takes time) and chop finely or pulse 2-3 times in a grinder.
Saute onions in 2 tbsp oil till translucent.
Add ginger/garlic paste, curry leaves, coriander leaves and green chilies and saute for few minutes.
Stir in turmeric powder, garam masala and pepper powder.
Add mushrooms and mix well.
Stir till all water evaporates and the mixture becomes dry. (It will still be soft)
Take off fire and let it cool.
Add mashed potatoes and check salt.
Add a tbsp of breadcrumbs if the mixture is too soft to handle.
Make cutlets of any shape. Now you can either coat bread crumbs and shallow fry or dip in beaten egg/ or paste made with flour and water and rolled in breadcrumbs and deep fry.
Either way the result is tasty.
Serve with ketchup or a as a burger along with pickled cucumber.

To boil potato in microwave, chop it into big chunks, add 2 tbsp of water and microwave for 5-6 minutes in a covered glass bowl. Drain excess water.
Try to keep a vegetarian dish purely vegetarian, so try to avoid egg if possible.

Mushroom Cutlets 2


Paneer Balls

Paneer Balls

Paneer Balls
Makes 20 balls
Recipe source Sharmis Passions

1 cup paneer (fine crumbs)
2-3 slices bread
1 small onion chopped fine
1 -2 green chilies chopped fine
1 tbsp tomato sauce
1 small potato boiled and mashed
2 tbsp coriander leaves chopped
Salt to taste
2-3 tbsp oil

Pulse paneer in a mixer to fine crumbs.
Dip the bread slices in water and squeeze out water.
Mix and knead all ingredients except oil in a bowl.
Make small balls and roll in corn flour or bread crumbs.

Paneer Balls 1

Either shallow fry with 2-3 tbsp oil or use unniappam chatti/paniyaram pan with same amount of oil.

Paneer Balls 2

Serve with ketchup.

Paneer Balls 3

Pickled Cucumber (Danish Way)

Pickled Cucumber

I saw this on TV long time back on a food show from Denmark. This simple pickled cucumber is so easy to make. You might search the web for accurate measurements but the below recipe worked fine for me. Make small quantities so that it tastes fresh and won’t go rancid.

Pickled Cucumber (Danish)

2 cups cucumber sliced thin on a mandolin
2 tbsp salt
½ cup vinegar
½ cup sugar
1 tsp crushed peppercorns or pepper powder

Mix salt and cucumber and keep for an hour.
Drain and wash the cucumbers in water. Squeeze well to drain excess water.
In a bowl stir sugar, vinegar and pepper till sugar dissolves. Add the cucumber to vinegar mixture.
It can be used after 1 hour. Keep the balance refrigerated.

Nadan Chicken Fry (Kerala Chicken Fry)

Nadan Chicken Fry

Nadan Chicken Fry

1 kilo chicken pieces cut into small pieces
4-5 sprigs curry leaves

Make a paste:
1 tbsp coriander powder
1 tbsp chili powder
1 tsp pepper powder
1 tsp turmeric powder
½ tsp garam masala
2 tbsp ginger garlic paste
6-8 shallots
1 tbsp vinegar

Make a paste of all the above. Use little water if required. Add salt.
Marinate chicken pieces for minimum 30 minutes or overnight.
Cook chicken till done on medium flame. (Add a sprinkle of water if required).
Shallow fry or deep fry along with curry leaves.
Alternately, cook chicken on a nonstick pan and when done, add oil into the same pan and fry till golden brown.

Nadan Chicken Fry 1

Spring Onion & Carrot Chapathi

Carrot & Spring Onion Chapathi

Almost any vegetables can be mixed with the dough to make chapathi. Personally, I feel spring onions are the best….these chapathis are so aromatic.

Carrot & Spring Onion Chapathi
Makes 18-20 depending on size


4 cups all –purpose flour or wheat flour
1 cup grated carrot
1 cup chopped spring onion
1 tsp salt
3 tbsp olive oil
1 ¼ cups water approx .

Mix all the above to form a soft dough. Keep aside for 15 mins.
Make small balls of the dough. Dip in flour and roll into thin rounds using a rolling pin.
Heat tava/flat pan and place a chapathi on top. When small bubbles start to appear, flip the other side. Flip once more when bubbles appear.
Using a spoon, smear very little oil (prefer olive oil) on sides, cook for a minute or two and transfer to a plate.
If you are new to chapathi, please check the web for plenty of videos to make chapathi.

Make extra and store in freezer. Wrap 10-12 chapathis in butter paper first and then wrap in aluminum paper and store in ziplock. Just microwave for 30 seconds for a hot chapathi!!

Spinach & Mushroom Puffs

Spinach Puffs

Spinach & Mushroom Puffs

6-8 puff pastry squares (store-bought)
1 cup spinach chopped
½ cup mushroom chopped or chicken (precooked)
1 small onion chopped
1 tsp garlic paste
2 tbsp nuts (optional)
2 tbsp cream
½ tsp pepper powder
1 beaten egg
2 tbsp oil

Heat oil and add onion.
When onions become translucent, add garlic paste and saute for few minutes.
Add spinach and mushroom or chicken or both and mix well.
Cook uncovered on medium flame and stir till all water evaporates.
Add cream, salt and pepper and mix well.
Take off fire and let it cool.
Thaw the puff pastry sheets.
Place a large spoonful of filling in the middle and fold over. Wet the sides with beaten egg and seal with a fork.

Spinach Puffs 2

Make a small slit on top to let steam escape.
Brush beaten egg on top of puff
Bake in a preheated oven at 160 degree Celsius for 12-15 minutes or until the top becomes golden brown.

Spinach Puffs 3

Oats, Peanuts & Chocolate Clusters

Oats Peanut and Chocolate Cluster

Oats, Peanut & Chocolate Cluster

¾ cup oats (max. 1 cup)
¾ cup roasted peanuts
¼ cup chocolate chips (dark or milk)
2 tbsp peanut butter (smooth or chunky)
1 tbsp honey or maple syrup
2 tbsp low fat milk

Mix oats and peanuts.
Heat chocolate chips, peanut butter, milk and honey in a large bowl or pan on low flame for a minute or two.
Stir well to make it smooth.
Add oats and peanuts all at once and mix well. Drop spoonful onto a wax paper. Or scoop one tablespoon and press with another to get an oval shape.
Let it cool. Store in refrigerator.

Oats Peanut and Chocolate Cluster 1

Green Beans Tempura

Green Beans Tempura

Green Beans Tempura

20-25 green beans
1 cup all-purpose flour
2 pinch baking powder
2 pinch baking soda
¼ tsp pepper powder
Salt to taste
½ cup club soda
Oil for deep frying

Clean and pat dry beans.
Make a thick batter of flour, baking soda, baking powder, salt and pepper powder with club soda.
Dip beans in batter and deep fry till golden brown.
Drain on paper towel and serve hot.

Oil should be fairly very hot.
Preferably use a flat pan so the beans fit in the pan and also lay them in a single layer.

Green Beans Tempura 1

Mushroom Parcels in Banana Leaf

Mushroom Pollichathu

Mushroom Parcels in Banana Leaf

1 pkt Mushrooms (250 gms)
10-12 shallots cut into 2
1 small pc ginger
3 tbsp green pepper (fresh)
2 sprigs curry leaves chopped
½ tsp turmeric
2 tbsp oil
1 banana leaf to make parcel

Clean the mushrooms. Cut big ones into 2.
Boil 2 cups of water and add mushrooms. Drain after 2 minutes.
Pulse green pepper and ginger in a grinder to get a coarse mince.
Heat oil and add shallots, curry leaves and green pepper mince and saute for 3-4 minutes.
Add curry leaves, salt, turmeric powder and mushrooms. Mix well and take off fire.

Mushroom Pollichathu 3

Place the mixture on a banana leaf and make a parcel. Tie with banana leaf strips or thread.

Mushroom Pollichathu 2

Place on a hot pan and cook on low flame for 5 minutes on both sides.
Cut a pocket on the banana leaf and serve hot.

Fresh green pepper is the whole point of this parcel. Of course pepper powder can be substituted.

Mushroom Pollichathu 1

Grapes Jam

Grape Jam

A little effort and you can make sure your kids eat preservative free food whenever possible. Making jams is not difficult at all. Since no preservatives are added, store these in refrigerator.

Grape Jam

1 kilo black grapes
1 kilo sugar
4 cloves

Clean and separate each grape from the bunch.
In large pan add the grapes and ¼ cup water and heat for 8-0 minutes or until the grape skins start to burst.
Take off fire and let it cool.
Pick out seeds and discard.
Pulse the grapes along with the skin in a blender and transfer to the same pan.
(If you don’t prefer skin in your jam, strain the pulp through a mesh and rub with a spoon to get maximum pulp).
Add sugar and cloves and keep stirring till all water evaporates and a jam consistency is achieved.
To test if jam is ready, take a glass of water and drop little jam. If it dissolves while going down, it is not yet ready. If it touches down in one piece and remains so, it is time to take off fire.
Cool and transfer into glass jars. Discard cloves.
Store in refrigerator.

Grape Jam 1