Moong And Masoor Dal Cutlets Or Yellow And Red Lentil Cutlets

Dal or lentil cutlets. Cutlets made of yellow and red lentil or moong and masoor dal.
A spicy delicious teatime snack with all the healthy ingredients.
I have fried the cutlets but you can also air fry or shallow fry the cutlets to make completely guilt free.

Yellow and red lentil, all the spices, paneer or cottage cheese, potatoes and a binding agent. Mix everything together and make your spicy and tasty evening snack. You can also make these round to make burgers. Choice is yours.
I have used powdered oats for binding but you can use bread crumbs, roasted chickpea flour or corn flour for binding. Use whatever you have.
If you want your cutlets more spicy, then use more chopped green chilli, red chilli powder or chilli flakes. I have used two green chilli and one red chilli. I have used fresh homemade paneer or cottage cheese. Get the recipe here.
I have served these cutlets with green chutney and tomato oambal or chutney.
You may like some more cutlets recipes on this blog.

1. Potato and barnyard millet cutlets

2. Mixed veg cutlets

3. Beetroot cutlets

For some more snacks with lentils and chickpeas click on the name below.

1. Dal corn paneer pakoda

2. Green gram Kabab

3. Oats black chickpea Kabab

This week’s 223 #Foodiemonday bloghop theme is Crunchy Munchy Dal suggested by our bloghop member and a very talented blogger Aruna who blog at Vasus Veg Kitchen.
Do visit her space for some amazing recipes. I specially love her different types of chutney recipes. Recently bookmarked her Khatta palak chutney to try.

Recipe is very simple yet delicious. If you have boiled dal or lentil, boiled potatoes and paneer or cottage cheese ready then you can make it in a jiffy. If you want to make it guilt free, shallow fry the cutlets or use your air fryer to fry the cutlets.

Recipe

Moong dal or yellow lentil – 1/2 cup

Masoor dal or red lentil – 1/2 cup

Potato – 2, boiled

Paneer or cottage cheese – 1/4 cup tightly packed

Ginger – 1 inch piece, grated

Green chilli – 3 – 4, chopped

Garlic paste – 1 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Freshly crushed black pepper powder – 1/2 teaspoon or to taste

Cilantro or coriander leaves – 1/2 cup, chopped

Oats powder – 4 tablespoon

Onion – 1 large, finely chopped

Water – 1 cup

Bread crumbs as require

Oil for frying

Method

1. Wash and pressure cook both the lentil with 1 cup water for 2 whistle. Let the pressure settle on it’s own.

2. Take out the dal or lentil in a bowl. Dal should be dried up completely. If not cook for a few more minutes.

3. Mash the paneer or cottage cheese.

4. Peel and mash the potatoes.

5. Add mashed paneer and potatoes in the boiled dal.

6. Add grated ginger, garlic paste, chopped onion, cilantro or coriander leaves, green chilli, cumin powder, chaat masala powder, salt, oats powder and freshly crushed black pepper. You can use black pepper powder instead of crushed pepper. I have used two green chilli and one red chilli.
Mix everything well.

7. Make medium sized balls and give them any shape of your choice.

8. Spread bread crumbs on a plate. Roll all the cutlets in bread crumbs. Cutlets should be coated with bread crumbs.

9. Heat sufficient oil in a pan or wok.
Fry the cutlets on low medium heat until golden brown.

10. Place the fried cutlets on a paper towel.

Serve hot with any sauce or chutney.

Notes

1. You can use bread crumbs, roasted chickpea flour or corn flour for binding instead of oats powder.
2. Chana dal or Bengal gram, whole masoor/black lentil or whole moong/green lentil can be used instead of yellow and red lentil.
3. Use green chilli according to your taste. You can also use more green chilli, red chilli or chilli flakes if you want your cutlets spicy.
4. You can add 1 teaspoon lemon juice or amchur/ mango powder in the cutlets.

5. You can shallow fry or air fry the cutlets instead of deep fry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Broccoli With Cottage Cheese And Mixed Vegetables

Happy Women’s Day to all wonderful women.
Broccoli with paneer or cottage cheese and mixed vegetables.
Here is a simple yet delicious recipe with all the goodness of broccoli, cottage cheese and some mixed vegetables.

Yes broccoli again. My vegetable vendor brings lots of broccoli every day. And always request to buy some. Broccoli not only healthy but taste great and see how this vegetable looks beautiful with some other colourful veggies.

You may like some more broccoli recipe on this blog.

1. Broccoli with egg and tomato

2. Vegan broccoli stir fry with lemon and ginger julienne

3. Broccoli almond cheese soup

I had some different vegetables and cottage cheese in my refrigerator. So made this mixed vegetables.
Posting it from train. Going to Allahabad to attend a marriage in family. So quickly coming to the recipe. Try out this and enjoy.

Recipe

Broccoli – 1

Cauliflower – 1 cup, chopped into small florets

Carrot – 3/4 cup, cubed

Beans – 3/4 cup

Capsicum – 1, cubed

Tomato – 2 medium, chopped

Green peas – 3 /4 cup

Sweet corn – 3/4 cup, boiled

Grated ginger – 1 teaspoon

Green chilli – 1 – 2, chopped

Garlic – 4-5, minced

Onion – 2, sliced

Paneer – 1 cup, cubed

Salt to taste

Tomato ketchup – 1 tablespoon

Vinegar – 1 tablespoon

Oregano – 2 teaspoon

Rosemarie – 1 teaspoon, optional

Olive oil – 2 tablespoon

Method

1. Cut the broccoli into small florets. Cover with water and boil till fork tender. Broccoli florets should not be mushy. Or microwave with water for 4 minutes.

2. Heat oil in a pan. Add chopped onions, garlic and green chilli. Fry till the onions becomes light brown.

3. Add grated ginger and chopped tomatoes. Saute till the tomatoes becomes mushy.

4. Add carrot, beans, cauliflower green peas and salt. Mix well.

5. Cover and cook on low flame till the vegetables become tender. Stir occasionally.

6. Add capsicum and cook for 1 – 2 minutes on high heat.

7. Add corn, broccoli florets and paneer or cottage cheese pieces. Mix everything.

8. Add tomato ketchup, vinegar, oregano and rosemary. Rosemary is completely optional. If you don’t have or you don’t like skip it.

9. Stir and cook on high heat till the vegetables dried up.
Taste and adjust the seasoning.

10. Remove from heat. You can garnish with chopped scallion or onion greens.
Serve with any bread.

Notes

1. You can use bell peppers or any vegetables of your choice.
2. Use green chilli according to your taste.

3. You can use any vegetable oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.

Recipe

Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4

Garnishing

Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more

Method

Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
Enjoy…..

Happy cooking

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