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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Soya Egg Shami Kabab

Soya egg shami kabab.
A delicious kabab without meat.
You can serve it as a party starter. Prepare all the patties shaped kabab in advance and shallow fry just before serving.

This kabab is made of soya granules, paneer or cottage cheese, potatoes, Bengal gram or chana dal, egg, bread slices and spices.
But you can make it without eggs too. It will be delicious with or without eggs both. I have made this in both ways. I am sure you will love the taste of this crisp outside and soft inside delicious kabab.

I have already shared a delicious soya loaf recipe. And my readers liked it. Some of you called meatless meatloaf šŸ˜€
Now here is a recipe of meatless shami kabab for you.

This post is going to be a part of #Foodiemonday bloghop theme is #bread. We have to make anything using bread.
My contribution is this delicious and healthy soya egg shami kabab.

Protein rich soya has numerous health benefits. Not only protein but you can get vitamins, fibers, minerals and all the essential amino acids. It reduces cholesterol levels and reduce the risk of osteoporosis and cancer. And it is heart healthy too. It may reduce the risk of heart disease.
And we all know that paneer or cottage cheese is also rich in protein and calcium. Its good for heart health, good for bones and teeth, improve digestion and maintain blood sugar levels.

Egg is also a rich source of protein, vitamins and minerals.

Now here is a detailed recipe of egg soya kabab. You can serve it with any chutney or sauce.

Recipe

Soya granules – 1 cup

Bengal gram or chana dal – 1/2 cup

Crumbled paneer or cottage cheese – 1/2 cup, tightly packed

Boiled potatoes – 2, medium

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Mace or jawitri – 2 strands

Black peppercorns – 4 – 5

Ginger – 1 inch piece, roughly chopped

Garlic cloves – 4-5

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Bread – 3 pieces

Roasted chickpea powder or sattu – 1 & 1/2 tablespoon

Onion – 2 large, finely chopped

Green chilli – 2 – 3 or to taste, finely chopped

Chopped cilantro or coriander leaves – 1 tablespoon, optional

Eggs – 2

Method

1. Soak the soya granules in 2 cup hot water for 30 minutes.

2. Boil Bengal gram or chana dal in a pressure cooker with green cardamom, cloves, cinnamon, ginger, garlic and 1 & 1/2 cup water.

3. Open the pressure cooker. Dal should be dry. If it watery, cook without lid till the moisture evaporate and dal become dry. Let it cool down.

4. Dip the bread pieces in water and squeeze well.

5. Peel and mash the boiled potatoes.

6. Drain the water of soya granules. Squeeze it well.

7. In a mixer grinder grind dal along with whole spices, paneer or cottage cheese and squeezed soya granules. Don’t add water. Stir the mixture with a spoon in between to grind evenly.

8. Take out the mixture in a large bowl. Add mashed potato salt, cumin powder, garam masala powder, chopped onions, green chilli, roasted chickpea powder or sattu, soaked, chopped cilantro or coriander leaves, squeezed bread pieces and eggs. Mix well.

9. Keep the mixture in refrigerator for 15 – 30 minutes.

10. Make round ball and flatten them with your palm. Make all the round patties.

11. Heat little oil in a pan. Shallow fry the patties from both sides.

 

DSC_1710.JPG

Serve hot with sliced onion and any chutney or sauce.

For without egg version

Mix boiled and mashed potato in the ground mixture. Add roasted chickpea powder or sattu. You don’t need to add bread pieces. Mix well and keep in refrigerator for 15 minutes.

Then make round patties and shallow fry.

Notes

1. Instead of roasted chickpea you can use dry roasted gram flour, oats powder or breadcrumbs.

2. If you like you can use minced mutton or chicken instead of soya granules. Boil the minced mutton or chicken with Bengal gram with more water and follow the same process .

I would love to hear from you. Please share your thoughts and suggestions in comment.

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.

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Soya Paneer / Cottage Cheese Ā LollipopĀ 


Soya paneer lollipop.

A very easy and delicious appetizer for your evening snacks or party starter.

You don’t need to saute,  just mix everything and fry. Your delicious soya paneer lollipop is ready.

Its a healthy and delicious snack for your kiddos. You can pack it in their lunch box. You will love these  crispy and yummy soya paneer lollipop. 

This week’s our 109th #Foodiemonday bloghop theme is #Onastick. My contribution is this super yummy and healthy soya paneer lollipop.

Soya is called unique food for itā€™s high protein content and having surplus vitamins, fibers and minerals.

Soya beans are a wonder beans for the grown ups and teen ages.

I have added paneer in it.

 Protein and calcium rich paneer/cottage cheese is a healthy food. Its a source of various other nutrients and low fat content.

If you have all the ingredients ready then you can make it in a jiffy. You have to mix everything and fry. You can shallow fry it in little oil or deep fry. Choice is yours.

Recipe 


Soya granules – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Potato – 1 large, boiled

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3  finely chopped

Onion – 1 chopped 

Garlic powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilli flakes – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Cilantro – handful, chopped

Salt to taste 

Rice flour – 3 tablespoon

Breadcrumbs – 1/4 cup + 2 tablespoon

Oil for frying 

Ice-cream sticks as require 

Method 


Heat the soya granules in 1 cup water. When it starts to rolling boil. Cover and remove from heat. Or you can microwave for 2 minutes on high power.

Let it cool down. Drain the water and squeeze well.

Peel and mash or grate boiled potato.

In a large bowl mix squeezed soya granules, mashed potato, grated or mashed paneer or cottage cheese, grated ginger, chopped green chilli,, chopped onion, garlic powder, cumin powder, garam masala powder, red chilli flakes, black pepper powder, lemon juice, chopped cilantro or coriander leaves, salt, rice flour and breadcrumbs. You can add 1/4 to 1/2 cup boiled green peas in it. 

Mix well with your hand. If require add little more breadcrumbs. You can also use oats for binding.

Make equal size balls. I have made 6 lollipop but you can make small bite size 12 lollipop.

Shape the balls like cutlets or croquettes.

Heat oil a nonstick pan. 

Fry the cutlets in it till the cutlets becomes golden brown.

Flip and fry the other side too. Remove and place on a paper towel. 

You can also deep fry them.

 Insert an ice-cream stick to the every cutlets. 

Serve hot with tomato sauce or any sauce or chutney.

Enjoy….

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Paneer Or Cottage Cheese Croquettes / Finger Food / FrittersĀ 


Paneer or cottage cheese croquettes. 

Perfect for party finger food or evening snacks. 

These crisp outside and soft inside croquettes are delicious and easy to make. 

Paneer or cottage cheese is used in it with potatoes. 

For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes. It has very attractive look of white color and nice taste and very famous amongst all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Source

Our this week’s 107th #Foodiemonday bloghop theme is party dish. I am presenting this paneer croquettes as a party finger food for this event. 

Recipe is very easy. You can prepare everything one day before and keep in refrigerator. Take out and deep fry just before serving. You can shallow fry these if you like. 

Recipe 


Paneer or cottage cheese – 1 cup, grated 

Potato – 2 large, boiled 

Onion – 2, sliced 

Green chilli – 3, finely chopped 

Ginger – 1 inch piece, grated 

Tomato – 2 chopped 

Cumin seeds – 1/2 teaspoon 

Coriander leaves – handful, chopped 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Chilli flakes – 1/2 teaspoon 

Turmeric powder – 1/4 teaspoon 

Tomato sauce – 2 tablespoon 

Oil – 2 tablespoon 

Salt to taste

Breadcrumbs – as require 

For batter 


Refined flour – 4 tablespoon 

Rice flour – 2 tablespoon 

Salt and pepper to taste 

Water as require 

Oil for deep fry 

Method 


Peel and mash or grate the boiled potatoes. Keep aside. 

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter. 

Add onion and green chilli. Fry till onion becomes light brown. 

Add tomatoes and ginger. Saute for 1-2 minutes. If you like you can also add 1 teaspoon garlic paste or 3-4 crushed garlic with it. I didn’t. 

Add coriander leaves, cumin powder, garam masala powder, black pepper powder, turmeric powder, chilli flakes and salt. 

Saute till the tomato becomes mushy.

Add mashed or grated paneer or cottage cheese. Mix well and add tomato sauce.  Saute till the mixture dried up completely.
 

Now add mashed or grated potatoes. Mix well. Cook for 2-3 minutes more. 

Switch off the flame. Taste and adjust the seasoning. Delicious isn’t it? You can serve it as a side dish with any bread or make sandwiches with it. You can omit potatoes and make with paneer only. 

You can also add little lemon juice or chaat masala if you like. If you like it more hot increase the amount of chilli. And you can make it less spicy by omitting chilli flakes and black pepper powder. If you are making it for kids use less chilli. 

Let the mixture cool down. Mash with your hand again or use a potato masher. Add 1-2 tablespoon breadcrumbs if require for binding. Instead of breadcrumbs you can use oats powder or roasted chickpea powder too.

But don’t add more than 2-3 tablespoon. 

Make small balls. I have made medium sized 19 balls. You can make small bite size for party finger food. 

Spread breadcrumbs on a plate. 

Mix refined flour and rice flour in a bowl. Add salt and pepper to taste. Add water gradually to make a semi thick lump free batter. Don’t make it runny. You can use one egg with salt and pepper instead of flour batter. 

Dip the balls in the flour batter then roll on breadcrumbs. Cover with breadcrumbs from all the sides. 

Prepare all the balls like this. You can keep these prepared balls in refrigerator and fry just before serving. 

Heat sufficient oil in a pan. Fry the balls in it. Flip and fry evenly from all the sides. 

When the balls becomes brown remove from oil and place on a paper towel. You can shallow fry these if you like. 

Serve hot with mustard sauce and tomato sauce or any chutney. 

Enjoy the crisp outside and soft inside delicious and spicy paneer croquettes. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Aloo Chop Or Potato FrittersĀ 

The Asharh has come overcasting the sky againĀ 

The wind comes carrying sweet fragrance of rainĀ 

Rabindranath Tagore



Rain makes everything beautiful isn’t it Ā šŸ˜Š

And pitter patter of rain will be more enjoyable with this yummy potato fritters.

This time sharing a monsoon special recipe.

One of my favourite amongst all my mom’s recipe.

Potato cutlets or aloor chop. Yes it is called aloor chop in Bengal.

Crisp from outside and soft inside.

It can be made with onion garlic too. But I am sharing my mom’s recipe so I didn’t use onion garlic in it. Her no onion garlic pure veg dishes were yummiest.

This post is going to be a part of #Foodiemonday #bloghop theme is monsoonmadness. Presenting no onion garlic potato fritters for this rainy event Ā šŸ˜Š

If you like you can add onion garlic in it. Even you can use any spices of your choice. Here is the very simple and easy recipe.

RecipeĀ 

Potatoes Ā – 4 large boiled, peeled and mashed
Salt to taste
Cumin powder Ā – 1 teaspoon
coriander leaves Ā – 2 tablespoon finely chopped
Green chilli Ā – 1-2 finely chopped
grated ginger Ā – 1 teaspoon
Roasted cumin powder or roastedĀ mix spices powder Ā – 1 teaspoon

Amchur or dry mango powder Ā – 1 teaspoon
Peanuts Ā – 2 tablespoon roasted and peeled, optional

 

For the batterĀ 


Besan/chickpea flour Ā – 1 cup
Rice flour Ā – 2 tablespoon
Semolina/suji – 1 tablespoon
Salt Ā – 1 teaspoon
Baking soda Ā – a pinch water Ā – 1 cup
Oil for deep frying

MethodĀ 

In a bowl mix besan, salt, soda, semolina and rice flour. Add water slowly. Mix well. Ā Make a thick batter and keep aside. Ā You can add red chilli powder and garlic paste too in the batter if you like.

In a large bowl mix all the ingredients with boiled, peeled and mashed potatoes. You can add 1 chopped onion too.

For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.

Mix well and make equal size 10-12 balls. Make them round or give any shape of your choice.Ā Heat sufficient oil in a kadahi or woke or deep pan.
Take out 1 tablespoon hot oil and mix in the batter. It will make your fritters more crispy.
Dip the potato balls in the batter and fry till golden brown colour. Remove from oil and place them on a paper towel.
Serve hot with kasundi , mustard sauce, tomato sauce or any chutney.

Enjoy the pitter patter of rain with this hot crispy aloo chop, a cup of coffee Ā or tea and your favourite book. You will find the rain more beautiful Ā šŸ˜Š