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How to make Philips Air Fryer Sabudana Wada – Glutenfree + Vegan Snack

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Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

I have been working on my Air Fryer Recipes and to tell you the truth, I ma loving every bit of it. After making Air Fried Kuttu Aloo Pakode {Buckwheat Potato Fritters} and Air Fried Salted Nuts, I dared to try the very popular and much desired Philips Air Fryer Sabudana Wada.

The 3 days journey with the Gadget has been amazing and nothing less than encouraging. My best critique is my husband and even Amit finshed these up without any complain.


To be honest I wasn’t sure if he would like it since these didn’t pick up the deep fried color but as delicious and crunchy as the Deep Fried ones. And guess what? No extra oil, therefore cutting almost half of the calories that we get form fat in this recipe. Now that is called an achievement. Don’t you think so?

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Here are some Benefits and Pointers using your Air Fryer!

  1. Always use your Air-fryer on a counter which has space around for the hot air to circulate and escape. Do not use it placed near the wall. Make your Air Fryer your best friend and use it frequently.
  2. The products made in Air fryer are crisp and crunchy but not exactly how they are when deep fried. So expect that.
  3. It is great to prepare low fat meals. The meals prepared are not oil-free but very less oil is used comparatively.
  4. The air-fryer is very easy to clean up.
  5. The frozen fried foods are so conveniently heated in it without re-frying the food.
  6. All your fritters, fries and wadas can be reheated in it, maintaining the crispness of the food.
  7. There is no after smell of the fried food, in the house.
  8. You do not have to baby sit the food while it air fries inside the air fryer. You have more time on hand.
  9. It has multiple use and can be used for baking and grilling as well besides air-frying.
  10. It is definitely a smart kitchen tool. Keep a watch on my blog for more Air Fryer recipes.

I fully recommend buying the air-fryer whenever your budget allows. Go for the regular size for smaller family and you can buy the XL for larger family.

For more information about the product, you can go to the company’s website here ⇒ check it out.

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

The other way I tried Sabudana Wadas – Sabudana wada in Appe Pan . Other Sabudana Recipes from the blog are – Sabudana Thalipeeth and Sabudana Kheer .

This recipe has couple of steps as mentioned below.

Soaking & Preparing the Sabudana 

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Take 1 cup of raw sabudana and wash it under running water 2 times or till the water is clean. Now soak the sabudana in enough water, to cover the sabudana and little bit more, almost 1&1/2 cups. Soak it for 2-3 hrs till the sabudana is easily crushed and mashed between your thumb and finger. This is a very important step for the perfect wada. Every brand of sabudana is different and takes different time to get fully soaked. So keep checking. It is only ready to be used when it is easily mashed.

Roasting and Grinding the Peanuts

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Another important step is adding peanuts to the wada mix. You can dry roast the peanuts and then let them cool a little bit. Then grind them coarsely in food processor. Do not make a fine powder. Alternatively, you may air fry these peanuts for 8 minutes and they are ready to be used. Whichever method works for you.

Shapes of Sabudana Wada

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

This is how to make AIR FRYER SABUDANA WADA

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How to make Philips Air Fryer Sabudana Wada - Glutenfree + Vegan Snack
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Learn how to make Sabudana Wada in Philips Air Fryer - a gluten free and vegan recipe. A step towards healthier life style.
Ingredients
  • Sabudana / Sago Pearls - 1 cup, washed + soaked in water for 3 hrs + drained
  • Potatoes - 4 regular size or 2 large, boiled and grated
  • Ginger - 1 small piece, grated fine
  • Green Chili - 1 small, chopped fine
  • Cilantro / Coriander - ¼ cup packed, chopped fine
  • Lemon juice - 1 tbsp
  • Peanuts, air fried or dry roasted - ½ cup and then ground ir in coarse powder
Instructions
Preparing the Sabudana
  1. Wash 1 cup sabudana in running water till water runs clear. Now soak sabudana in 1&1/2 cups of water for 2-3 hrs. The sabudana needs to be soaked till you can easily mash the sabudana pearl between finger and thumb effortlessly. Basically, it should become soft till the center. This is a very important step for perfect wadas. Every brand has different variety, so check your sabudana for doneness accordingly.
Preparing the Peanuts
  1. Dry roast or air fry (for 8 minutes) the peanuts. Let these cool for 2-3 minutes. Then grind these coarsely in food processor. Or you may crush these in a plastic ziplock with the help of a rolling pin. It is ready.
Preparing the Sabudana Wadas for Air frying
  1. Take a big bowl. Add boiled and grated pototaoes + grated ginger + finely chopped green chili + lemon juice + soaked & drained sabudana + roasted peanut powder + finely chopped coriander leaves + salt.
  2. Give it a good mix and mash it well to bring it together in a dough.
Shaping the Wadas
  1. Wet your hands with water or grease your hands with oil. Pinch out a ping pong size dough. Shape it either in flat patties, or make perfect rounds or shape them as donuts. Or make all the 3 different shapes as I did. Finish the whole dough likewise.
  2. Spray the wadas with little oil or brush them with little oil.
Air Frying the Sabudana Wadas
  1. Preheat the Philips Air Frye at 390*F / 200*C for 5 minutes.
  2. Take the basket of the air fryer out and spray it with little oil.
  3. Place the patties or balls or donuts in the basket.
  4. Don't over crowd the basket. Make these in batches, almost 2-3 batches.
  5. Air fry these for 14 minutes at 350*F/180*C.
  6. At 7-8 minutes, take the basket out and flip them or move them around and put the basket back in.
  7. After 14 minutes, check the wadas, if you want more color, air fry for extra 2 minutes.
  8. Your AIR FRYER SABUDANA WADA are ready to be devoured.
  9. Make a large batch and store. You can reheat these as required in AIR FRYER for 3 minutes and serve hot.
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These wadas make an excellent after school snack just like my kids had yesterday. Entertain your guests next time with these pretty looking and healthier wadas, without compromising on the taste. All the “Healthier Living” enthusiasts would love air frying at home.

Can’t AIR FRY SABUDANA WADA now? PIN THESE⇓ FOR LATER!

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Let me know if you try these Philips Air Fried Sabudana Wada at home.

You may order the ingredients for this recipe from amazon.com. This will help me keep running the blog with small commission.

Sabudana , Peanuts , Oil Spray , Mixing Bowl .

Sonal

Easy Navratan Korma Recipe

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 Easy Navratan Korma Recipe

Any fans of Navratan korma here? If you are, then you have hit a jackpot since not only this is an easy Navratan Korma recipe, but also {almost} vegan one.
Easy Navratan Korma Recipe

Easy Navratan Korma Recipe

All the curry lovers should bookmark this recipe for reference, on how to make a RICH & DELICIOUS VEGAN CURRY BASE. You will thank me later when you will try it, for sure.

For those who are not aware of what I am talking about is, this curry is basically MIXED VEGETABLES cooked in rich and delicious curry. Now, this curry can be loaded with all the cream and dairy goodness, but I have kept it simple and few steps curry for the convenience of all.

Easy Navratan Korma Recipe

Easy Navratan Korma Recipe

Korma is a culinary word from Middle Eastern Cooking. Originally, Korma is a thick sauce used for basting meats and vegetables cooked/grilled on charcoal. Now Navratan Korma is an adapted version from the original and is made with meats as well as vegetables.

When you order Navratan Korma at the restaurants, it is mostly under vegetarian menu. The blanched/ par boiled vegetables are cooked in a thick creamy curry which is slightly sweeter and coats your mouth with its lush texture.

What is Navratan? Navratan practically means Nine Ingredients. An original recipe calls for atleast 9 fresh ingredients to be included in the recipe. I have used what is seasonally available along with some nuts.

Easy Navratan Korma Recipe

Easy Navratan Korma Recipe

This Navratan Korma is a easy recipe that can be adapted by my VEGAN READERS as well. The only dairy I have used here is Paneer cubes which can either be skipped or subbed with Extra firm Tofu. So, do a happy dance there my vegan friends since it can be totally VEGAN recipe.

Why I am calling this recipe EASY? It is because, when we cook a curry, there are many steps that I have combined here and the end result is still amazing. Efficient cooking is the DEMAND of the time. When you can cook your meals efficiently and still tasty, your eating out would be cut down enormously.

The creamy texture of the curry is so captivating that one can easily over eat it when served along with naan, parantha, or rice. If you wan to call it as a vegtarian soup or bisque, I will agree with you.

I love using my magic bullet for making curries and chutneys. It is small and easy to use and store plus very efficient to use.

Another gem in my pantry is this mini food processor that is perfect for small amount chopping and processing.

The last recommendation for a product for a curry lover is – Heavy Bottom Steel Pan. Believe me, you will never use any nonstick ever.

I will recommend these 3 as a must have in everybody’s pantry.

Some other rich curries from my blog are – Palak Paneer , Shahi Paneer , Paneer Tikka Masala ,  Aloo Akbari and many more.

I had made this for a get together potluck, so the quantity is for 12-14 people. If you are making for lesser people, please adjust the quantities accordingly. Even if you make a big batch and refrigerate it, you will not regret it. 😀

Here is how to make Navratan Korma !

Save Print
Easy Navratan Korma Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
Easy Navratan Korma Recipe for parties, get together and pot lucks.
Ingredients
Vegetables
  • Cauliflower - 1 small, washed and cut into small flowers
  • Potato - 5 small or 2 large, peeld and cut into small cubes
  • Carrots - 1 cup, peeled and cu into small cubes
  • Green/French Beans - ½ cup, washed and cut into small pieces
  • Corn - ½ cup, thawed if refriegearted
  • Green Peas - ½ cup, thawed if refrigerated
  • Paneer cubes / Extra firm Tofu - 1 cup, cut into small cubes
Curry Paste Ingredients
  • Onion - 1 small, roughly chopped
  • Tomatoes - 3 medium or 2 large, roughly chopped
  • Ginger - 1 small piece, peeled and roughly chopped
  • Green chili - 1 small, roughly chopped
  • Cashews - ½ cup, soaked in hot water for 15 minutes
Oil & Spices
  • Oil - 2 tbsp
  • Bay leaf, dry - 1
  • Cinnamon stick - 1 small
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Red chili powder - ½ tsp or to taste
  • Garam Masala - ½ to 1 tsp, as per taste
  • Salt - 1&1/2 tsp or to taste
  • Honey - 1 tbsp or to taste
  • Kasuri methi - 1 tsp
Garnish
  • Almond flakes - 1 tbsp
  • Raisins - 1 tsp
  • Kasuri methi - ¼ tsp
Instructions
Prepping the Vegetables
  1. Very important part to keep in mind is - All the vegetables have to be cut in same size and shape for even cooking and also for aesthetics.
  2. Take a large pot of water and bring it to a boil.
  3. Add Peas, carrots, corn, beans and potatoes to it. Boil for 7-8 minutes till the vegetables are soft (not mushy).
  4. Switch off the heat. Add cauliflower to the pot. Cover and let vegetables sit for another 7-8 minutes.
  5. Drain and set them aside.
Prepping the Curry
  1. Take the magic bullet or a high speed blender and puree onion, tomatoes, ginger and green chili. Set aside.
  2. Now add the soaked cashews with ½ cup warm water and make a smooth paste. Set aside.
Making the Curry
  1. Heat 2 tbsp oil in the heavy bottom pan. Add bay leaf and cinnamon stick to it. Reduce the heat and add onion tomato puree to it plus coriander powder, turmeric, red chili powder, salt to the puree.
  2. Cook the puree on medium heat for about 7-8 minutes till it reduces and thickens. Stir in between to avoid burning.
  3. Now add cashew paste, kasuri methi, honey and garam masala to the pan. Stir all the ingredients well.
  4. Add 1&1/2 cups of water. Bring it to a boil and then cook on medium heat till it thickens.
  5. Once the curry is thick (not too tight), add all the vegetables and paneer/tofu cubes to the curry paste.
  6. If needed add ½ cup more water. Adjust the salt, honey and garam masala if required.
  7. Cover with lid and let cook for good 15 minutes on low heat.
  8. More you cook, tastier is the curry.
  9. Once ready to serve, garnish with almond flakes, raisins and kasuri methi.
Serving Suggetsion
  1. Navratan Korma goes very well with all kinds of breads like naan, pita, roti, parantha. It tastes awesome with rice and pulav/pilaf also.
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Navratan Korma makes an excellent dish when you are entertaining guests. You may take it for a potluck or dinner get togethers too. Or just cook for your family over the weekend for some indulgence.

Can’t make it NOW? PIN {NAVRATAN KORMA} FOR LATER!

Easy Navratan Korma Recipe

Easy Navratan Korma Recipe

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Lauki Kofta Curry

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Lauki Kofta Curry

Lauki Kofta Curry

Lauki Kofta Curry

Lauki Kofta Curry is one of my most favorite kind of kofta curry. You might wonder that I write “favorite” for almost all of my dishes. Well when you have a well established love affair with food, you tend to like each and every bit of it. True? Right? Well it goes with me. If I love anybody or anything, I give all my might. Good Food sure takes the top stall on that ladder.

Lauki Kofta Curry

Lauki Kofta Curry


This lush and delish Lauki Kofta Curry is like gold coins in molten gold. The silk curry and flavorful koftas make the best combination that I have ever known. I am actually surprised that why didn’t I publish this recipe earlier. Well, then as they say that every event has its own time and place to happen, so today is the day for this recipe to appear on my blog. If I tell you the truth, not many people like lauki or ghiya because of its bland-ish taste. I, on the contrary, have always loved Lauki. I remember that whenever my mum made plain ghiya sabzi, my siblings used to make a huge face but as a rule, everybody had to eat everything, that was cooked so they had to finish it.

I could eat bowls full of it and always wondered why my siblings didn’t like it. I guess, the stigma attached with the Lauki, being a food for the sick people, made it a poor guy that nobody wanted. If you are one among those “Lauki Haters”, then this is the recipe for you. Save it; Bookmark it; Pin it or Share it to keep it handy. I promise that you would go for the seconds of this Lauki Kofta Curry.

Lauki Kofta Curry

Lauki Kofta Curry

To brief you a bit on what this Lauki is, it belongs to the family of squash. It is commonly available in American Grocery stores also, as Opo Squash. The other names that go for it are Ghiya/Gheeya,(this is what I grew up calling it), Doodhi and Kalabash (calabash) in some other parts of the world. Lauki is very fibrous and most of its weight comes from the water content. The other popular name is Bottle Gourd. These grow on vine by directly sowing the seeds in the ground. In Arabic, it is called Kara. It was believed to be cultivated in Africa first. Lauki or Opo is commonly used in Asian, Middle Eastern, South American, Carribean and Southern European Cuisines. Different varieties of Calabash are known to have been used in making cooking utensils and musical instruments in some of the countries. It has good medicinal and healing properties as well. 1/2 cup of Lauki has 8 calories. It is light in digestion and has cooling properties too. It is excellent for your gut and liver health. For Ayurvedic benefits of Lauki, Click here!

Lauki Kofta Curry

Lauki Kofta Curry

Some other popular curries from my blog are – click on links for recipes.

Mushroom Palak Makhani

Skinny Kashmiri Dum Aloo

Dahi wale Aloo

Wadi Chholiya Curry

Dhaba Style Egg Curry

This is how I make this finger-licking Lauki Kofta Curry.

Save Print
Lauki Kofta Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lauki Kofta Curry is a popular dish in every Indian Household, made with Lauki or Opo Squash & Besan (chickpea flour), dunked in a home style curry.
Ingredients
Ingredients for Kofta
  • Lauki/Ghiya/Calabash - 1 small, washed, peeled & grated thick
  • Besan / Chickpea Flour - 3 to 4 tbsp
  • Salt, Red Chili powder, Garam Masala - a pinch each
  • Oil for deep frying
Ingredients for Kofta Curry
  • Onion - 1 small
  • Tomatoes - 2 medium
  • Ginger - 1 small piece
  • Green Chili - 1 small
  • Coriander / Cilantro leaves - 1 tbsp, finely chopped for garnish
  • Fresh Cream - 2 tbsp, optional
Oil & Spices
  • Oil - ½ tbsp
  • cumin seeds - ½ tsp
  • Turmeric Powder - ¼ tsp
  • Coriander powder - ½ tbsp
  • Red Chili powder - ¼ tsp
  • Garam Masala - ¼ tsp
  • Salt to taste
Instructions
Preparing the Koftas - Refer to the pictogram refer below.
  1. Take a wide bowl and grate the lauki or opo squah from the thicker side. Squeeze the water out in another bowl and set aside. Please do not throw it.
  2. Meanwhile, heat the oil for frying.
  3. Add salt, red chili powder, garam masala to the grated lauki. start adding besan or chickpea flour (1 tbsp at a time) to the grated lauki. Add that much amount which is enough to bring the grated squash in a (not very tight) dough.
  4. Make small tight balls out of this dough.
  5. Start frying these balls on high medium heat till they are golden brown.
  6. Koftas are ready. Set aside.
Preparing the Curry
  1. Chop Onions, ginger, green chili, coriander/cilantro leaves and tomatoes, really fine.
  2. Heat ½ tbsp of oil in a heavy bottom pan, lower the heat to medium and add cumin seeds to it. Once the seeds crackle, add finely chopped onions, ginger and green chili to the pan. Saute and cook the onions on medium flame till they turn golden, for about 5 to 6 minutes.
  3. Now add the finely chopped tomatoes to the pan. Give a good stir. Add all the spices - turmeric powder, coriander powder, red chili powder, garam masala and salt to the pan. Give another good stir. Cover the pan with lid. Cook the curry paste on medium flame till it becomes thick paste. It takes about good 7 to 8 minutes.
  4. Switch off the gas stove. Cool it for sometime and then puree it fine in the blender. You may choose not to puree it fine.
  5. Return it back to pan. Add the saved lauki juice and 1&1/2 to 2 cup of water, depending upon the consistency that you desire.
  6. Adjust the salt and garam masala accordingly. Bring it to a boil and simmer for another 8 to 10 minutes.
  7. Switch off the stove. The curry sauce is ready.
Putting the Kofta Curry together
  1. When it is meal time, place the koftas in the curry, just 10-12 minutes before serving so that koftas can absorb the flavors. If you soak them too much, they might become soggy.
  2. Add fresh cream in the hot curry and stir. Garnish with cilantro or coriander leaves and serve.
Serving Suggestions
  1. They taste delicious with the side of Roti, Parantha, Naan, Pulav or Plain Rice.
Notes
If you want to try the vegan version, do not add fresh cream. You may use coconut milk or nothing.
Lauki Koftas can be made in appe pan or abelskiever pan and can be baked also.
You do not have to puree the curry fine and leave it coarse. It is more home made then.
You may prepare the curry paste or curry sauce in advance and store in refrigerator. It is one of the most basic curry sauce used in North Indian cooking.
You may make koftas in advance too and make a big batch and freeze some as required, to use later.
The spice measurements are suggestions and you modify them as per your taste.
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Making Kofta for Curry

Making Kofta for Curry

Taking my Lauki Kofta Curry to Angie’s Fiesta Friday, Throwback Thursday, Inspire me Monday and Saucy Saturdays .

I always enjoy a good lauki kofta curry in my Indian American Kitchen. I am sure that now you have a good recipe, you would to 🙂

Eat Happy! Stay Happy!

Sonal

 

 

 

Potato Semolina Cutlets

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Potato Semolina Cutlets

Potato Semolina Cutlets

Potato Semolina Cutlets or Aloo Sooji Cutlets are mind blowingly delicious. Crispy from outside and tender from inside, flavored boldly with curry spices, these make an ideal breakfast for a relaxed weekend.

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Some weekends are for happy and comforting indulgences and this sure is one among those! 

Potato Semolina Cutlets

Potato Semolina Cutlets

Boiled and grated potatoes, are  enhanced with the flavors of  Amchur, coriander powder, garam masala, red chili powder, salt, grated ginger, green chillies and onions. These are then formed into patties, rolled into fine semolina, stored in freezer or refrigerated for sometime and finally deep fried till golden crisp. Served along with the side of Coriander / Cilantro Chutney and Ketchup, the weekend breakfast never looked so enticing.

If anything will make you more confident about the recipe, then you must know that I and Amit got just 2 each of these cutlets to eat and the rest of them were finished by my 2 little munchkins in no time. I had to stop them in between to click the pictures quick. Yes, such is an irony of the life of a food blogger’s family ;).

Potato Semolina Cutlets

Potato Semolina Cutlets

If you are wondering at the whitish look of these, don’t be alarmed. It is a coating of semolina which stays whitish, even after deep frying and adds the crispy texture to these cutlets.

To be honest, these are perfect for any party, be it a get together, a birthday party finger food, a kitty party, drinks night, game night, movie time or whatever. It just makes a perfect appetizer for any cocktail party and make you more comfortable and warm in the fun of the event.

This is how I made it!

Potato & Semolina Cutlets

  • Servings: 4
  • Difficulty: easy
  • Print

Potato Semolina Cutlets

Potato Semolina Cutlets

Kitchen Equipments Required

Grater, small frying pan, mixing bowl, chopping board, knife, a deep frying pan or Kadhai, a slotted spoon for deep frying, a baking sheet with parchment paper on it, a large plate with couple of layers of kitchen paper towels, a small bowl of water, a small plate.

Ingredients

Potatoes – 7 to 8 small or about    2 &1/2 cups of boiled and grated potatoes. I recommend using new potatoes or golden Yukon.

Onions – 1/4 cup, finept choppe

Green Chili – 1, finely chopped

Ginger – 1 big piece, finely grated

Semolina, fine – 2 tbsp + 4 tbsp for rolling

Oil & Spices

Peanut Oil – 1 cup for frying. Use an oil which has high smoking point. Vegetable and Canola are not good for deep frying since they turn toxic at higher temperatures.

Amchur/Dry Mango Powder – 1/2 tsp

Corinader Powder – 1 tbsp

Red Chili powder – 1/4 tsp

Garam Masala – 1/2 tsp

Cumin powder – 1/2 tsp

Salt to taste

Method

Refer to this pictogram 👇 for better understanding:

image

Making the Potato Mix & Prepping the Cutlets

  1. Dry roast 2 tbsp of semolina for about 2 minutes on lowest flame. Set aside.
  2. Take the mixing bowl. Add grated potatoes, ginger, chili, finely chopped onions, roasted semolina and all the spices to the bowl.
  3. Mix all the ingredients well and bring them together in the bowl like a dough.
  4. Prep your working counter – Keep the bowl with cold water, a plate with 4 tbsp of semolina near by. Line a baking sheet with parchment paper and keep near by the dough bowl. Keep a dry paper towel near by for drying your hands if needed.
  5. Dip your fingers in the cold water. Divide the potato semolina dough in 14-16 equal balls.
  6. Dampen your hands lightly with cold water and take one dough ball. Roll it tight and flatten it into 2&1/2 inches wide round patty between your palms.
  7. Place it on the plate with semolina. Press it lightly from both the sides in semolina and roll the sides also in the semolina. Set this patty aside on the lined baking sheet.
  8. Finish preparing all the dough balls into patties likewise.
  9. Refer to the pictures 1,2&3 above in the pictogram.
  10. Now a very important step – Refrigerate these patties or cutlets in the baking sheet for about 2 hrs. If you do not have time for that, put that tray in freezer for about 20 minutes.

Deep Frying the Cutlets

  1. Take the patties out from the refrigerator or freezer.
  2. Heat peanut oil in the deep frying or kadhai. The right temperature is when you drop a small piece of the potato dough and it springs back immediately.
  3. When you reach that temperature, add 1 patty first. Fry it from both the sides on medium high heat till it is golden crispy. The semolina should not turn black on top. Once that first patty is out of your way, you may fry 2-3 patties at a time. Fry all the patties like wise and drain over the plate lined with paper towels. It takes good 5-6 minutes for each lot to fry properly.

Important Notes for frying the Cutlets

  1. DO NOT OVER CROWD THE FRYING PAN. Fry only 2-3 cutlets at a time, depending upon how big your pan is.
  2. If you are frying 1 patty at a time, control the heat at medium high.
  3. If you are frying 2-3 patties at a time, keep the heat high but in check and if required, bring it down a bit in between.
  4. Make sure that the oil is always hot in between 2 lots.
  5. Do not touch the cutlets with the slotted spoon often or else they can break. Touch them only to turn or drain out.
  6. For Extra crispy cutlets, you may double fry them.
  7. You may shape them in the desired shapes like rolls or croquettes.

Serving Suggestion

Serve these hot with Green Coriander Chutney and Ketchup.

I had a great time frying these in my Indian American Kitchen. I am sure that this will be your Sunday breakfast and your family is going to love you more for this.

Sonal

Fried Rice

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Fried Rice

Fried Rice

Raise your hands, if you “love” fried rice!!

Raise your hands, if you do not “love” fried rice!! Seriously? How could you?

Fried Rice

Fried Rice

Fried Rice is one of the most known dish from the Chinese Cuisine, all over the world. I have eaten this in India as well as in America. One dish, which is prepared similarly in both the countries, without much difference. The only difference that I can think of is – in India, the Veg Fried Rice does not come with eggs in it. Whereas, in America, Basic Fried Rice is always, well almost, egg based. Veg Noodles , is another very popular dish from the cuisine which is equally loved, if not more!

image

I remember, that in India all the Indo-Chinese dishes are served with a side of an array of sauces. The most common ones are the soy sauce, the green chili sauce, and the distilled vinegar with green chillies soaked in it. No matter how perfectly seasoned these were served, I would always add another dash or 2 of seasoned vinegar and other sauces in my dishes. The sizzling hot flavors that danced at the rim of my tongue, were unmatchable. Another side, that I have adapted from Thai cuisine here, from one of the Hole in the Wall, kinda restaurant in south Carolina, while vacationing is Roasted Ground Peanuts with Dry Raosted Red Chillies. Phew….Man…these add the heat and crunch to any dish. I always always always, have a little bit of this on the side of my noodles and rice in while cooking Asian food. Try it..you will love it.

Fried Rice

Fried Rice

Making Fried Rice at home, is the easiest dish to prepare, I promise. So many times, I cook extra rice to make fried rice for the next meal or to pack for the lunch box for the kids. They just can’t have enough of it. Also, when you make this at home, you can always make these healthier yet delicious. These do not have to be oil and sodium drenched. These are definitely MSG free, as compared to the restaurant ones or the frozen varieties.

This is how to make this dish!

Print
Fried Rice
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
An easy rice dish from Asian Cuisine, which is perfect for busy week night meals. Easy ingredients, Quick to cook and Delicious to eat.
Course: Side Dish
Cuisine: Indian
Servings: 5
Author: simplyvegetarian777
Ingredients
  • Mix Vegetables - 4 cups finely chopped (including green beans, peas, carrots, bell peppers/capsicums, celery, green onions/scallions)
  • Rice - 3 cups cooked (a day old and refrigerated preferred)
  • Onions - 1/2 cup finely chopped
  • Ginger - 1 tsp finely grated
  • Garlic - 1 tsp finely grated
Oils & Spices
  • Oil - 1&1/2 tbsp
  • Soy Sauce - 1 tbsp
  • Green Chilli sauce - 1 tsp
  • Distilled Vinegar - 1/2 tbsp
  • Black pepper powder - 1/4 tsp. If you have white pepper powder then use that.
  • Salt to taste
Vinegar Mix
  • Distilled White Vinegar - 1/4 cup
  • Soy Sauce - 1/4 tsp
  • Green Chillies - 2 thinly sliced
Instructions
Making Vinegar Mix
  1. Add all the ingredients together, as mentioned under the Vinegar Mix. Stir well and set aside.
Making the Fried Rice
  1. Make sure that all the vegetables are cut in the similar size and shape. This is very important step in making the fried rice, for even cooking and good texture of the dish. Keep the size of the pea as the base of the size for others.
  2. Heat oil in the pan in a wok or heavy bottom hard anodized pan or kadhai. Add onions, ginger and garlic to the pan.Toss for 1-2 minutes till onions soften a bit.
  3. Add the mixed vegetables all together in the pan and keep the heat high. Toss and saute on high heat for about 4-5 minutes. We want the vegetables cooked, still crunchy. Do not overcook the vegetables.
  4. Add soy sauce, vinegar, chilli sauce, salt and pepper to the pan. Mix.
  5. Separate the cold rice with your hands or fork. Add this rice to the pan with mixed vegetables. Toss, fold gently and cook on high flame for another 2 minutes till the rice is well heated through.
  6. The Vegetarian Fried Rice is ready to be served.
Serving Suggestion
  1. Serve the fried rice hot with vinegar mix and peanut mix on the side.
Recipe Notes

You may use brown rice or wild rice also for better nutrition. You may use low sodium soy sauce. You may use any seasonal vegetable available.

I had a great time creating this dish in my Indian American Kitchen and feeding my family. I am sure that you will enjoy it too.

Sonal

Methi Mushroom Curry (no oil, no onion-garlic curry) – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read here !! view more DFT recipes, Click here!

Methi Mushroom Curry – No oil, No Onion-Garlic Curry

Methi Mushroom Curry

Methi Mushroom Curry

Enjoy the winters with Team DFT with Greens Overload! Bringing some hearty dishes with seasonal greens.

Since the winters have started, various kinds of greens are in full swing like mustard leaves, methi/fenugreek leaves, spinach, amaranth leaves, Bathua etc. Therefore, we decided why not focus this month on the dishes which are greens-heavy.

This curry is so basic and simple, yet so nutritious and enriching. The base of the curry is made with tomatoes and blanched almonds. Light and nutrition sense mushrooms, mineral and fiber rich methi or fenugreek leaves, make it an ideal curry for diabetics. Simmered in non stick/hard anodized pan, made without oil, onion or garlic, this is a light and nutritious curry which doesn’t disappoint in taste.   Onions are carb-heavy so eliminating onions is a good thought. Whereas Almonds are also car heavy but more nutritiously rich.

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Methi Mushroom Curry

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes!

This is how I made it!

Methi Mushroom Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Methi Mushroom Curry

Methi Mushroom Curry

Kitchen Equipments Required 

Chopping board, knife, non stick or hard anodized sauce pan with lid, stirring spoon, blender:

Ingredients 

Mushrooms, button – 2&1/2 cups, cleaned & quartered. To know how to clean the mushrooms effectively, Click here!

Methi leaves – 2 cups, washed, cleaned, picked from stems and chopped roughly.

Almonds – 15, soaked in warm water for 1 hr and peeled. You may use 2 tbsp almond meal instead.

Tomatoes – 1 large, chopped roughly

Ginger – 1 small piece

Green Chili – 1 small

Yogurt, thick – 2 tbsp

Water – 1/2 cup

Spices

Turmeric – 1/4 tsp

Cumin powder – 1/2 tsp

Red Chili Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Salt to taste

Method

  1. Take the blender and add tomatoes, blanched and peeled almonds, ginger and green chili. Blend it all till you make a fine purée.
  2. Take the heavy bottom hard anodized or non stick sauce pan. Add the purée to it. Stir, add spices and cover with lid. Cook on medium flame till the water is evaporated.
  3. Open the lid, add quartered mushrooms and chopped methi leaves to the sauce pan. Add 1/2 cup or more water as the consistency is desired. Stir well. Cover and Cook on medium heat for another 10-12 minutes till the curry comes together.
  4. Beat the thick yogurt well. Switch off the flame and add the yogurt to the curry. Stir with spoon. Adjust the garam masala and salt if required.
  5. It will still be a little runny curry.

Serving Suggestion

Serve 3/4 cup of curry with 1/2 cup of cooked brown rice or cooked quinoa. You may serve it with 2 small whole wheat chapatis also. Serve a 1/2 cup of green leaf salad alongside. Do not put any dressing, just salt and lemon juice. Green chillies are extremely good for diabetics. You may add a green chili on the side.

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Foot Notes

Methi Leaves – Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body.  Galactomannan, a natural soluble fibre present in fenugreek slows down the rate of sugar absorption into blood. It also contains amino acid, 4-hydroxy isoleucine, responsible for inducing the production of insulin.

Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb.

Mushrooms – These are low GI food or almost zero GI food, and doesn’t increase the sugar levels in the blood. On the contrary, it helps in maintaining the blood pressure because of its potassium levels and almost no sodium levels. They are cholesterol free & almost fat free, which helps in lowering the risk of heart diseases which are veg relevant in diabetics. They are ideal for weight control.

Almonds – One of the studies, published in the journal, Metabolism, showed that consuming an ounce of almonds straight before eating a high-starch meal brought a 30 per cent reduction in post-meal glucose levels for patients with type 2 diabetes.  One study found that replacing 20% of dietary calories with almonds led to improved markers of insulin sensitivity and lower cholesterol levels. To know more about Almonds’ health benefits on Diabetes, click here!

Tomatoes – Tomatoes are not only Low GI but high in fiber. American Diabetes Association puts this humble fruit, in its list of top 10 Super Foods for Diabetics. It is also rich in nutrients like vitamin C, iron, vitamin E. Go on and include some tomatoes on daily basis in your diet, no matter which form – purée, chopped, blanched or raw.

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Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other Winter Green DFT recipes from the Team!

Click on the individual links for the recipes.

Shailja’s Dill Kadhai Chhole

Apsara’s Perfect Gluten Free Spinach Rotis

Swati’s Multi Grain Spinach & Methi Roti

Suchitra’s Aamshe Bhajje – an amaranth & coconut based curry!

Sarika’s Collard Greens & Chana Curry

 

Paneer Butter Masala / Paneer Makhanwala

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Paneer Butter Masala/Paneer Makhanwala

Paneer Butter Masala/Paneer Makhanwala

I had blogged the Paneer Butter Masala 2 years ago but it was too amateur-ish, post wise and photos wise, that I had to re-do and re-vamp the whole post. THereford, I have deleted the older post and created the new one.

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Paneer Butter Masala/Paneer Makhanwala

Paneer Butter Masala/Paneer Makhanwala

Paneer Makhanwala is a rich rich rich curry and oh-so-easy to put together. It doesn’t need a long list of ingredients either as compared to other curries. It is a very popular restaurant dish, and often finds its place on the top of the vegetarian menu.

Paneer Butter Masala/Paneer Makhanwala

Paneer Butter Masala/Paneer Makhanwala

Over the years of making it, I have sort of mastered this dish that I don’t have to think twice to make it when family demands. I honestly don’t know how the restaurants make it but my family always raves that my Paneer Butter Masala is way much better than the restaurant one. So this is completely home-style paneer butter masala and better than the restaurants! 😉

Paneer Butter Masala/Paneer Makhanwala

Paneer Butter Masala/Paneer Makhanwala

The tomatoes are blended with cashews and garlic and then cooked with few spieces, cream and honey. Paneer is added towards the end to complete the curry.

This is how I make it! And bookmark this recipe, since it is a no fail, fool proof, tested and tried, a many times recipe. Whoever has ever tried it, has come back with smashing reviews.

Paneer Butter Masala / Paneer Makhanwala

  • Servings: 4-6
  • Difficulty: easy
  • Print

Paneer Butter Masala/Paneer Makhanwala

Paneer Butter Masala/Paneer Makhanwala

Kitchen Equipments Required

Chopping board, knife, Heavy bottom pan with lid, stirring spoon, blender.

Ingredients

Tomatoes –  4 large or 5 medium ripe tomatoes, finely chopped.

Paneer – 250 to 300 gms

Garlic –  4 pods minced fine

Ginger – a small piece

Cashews – 20. Soak the cashews for 1/2 hr in warm water.

Oil & Spices

Butter – 1&1/2 tbsp

Red chilli powder : 1/4 tsp

Garam masala : 1/2 -1 tsp or to taste

Kashmiri Lal Mirch or Degi Mirch or Fancy Paprika – 1 tsp, optional.

Kasoori Methi : 1 tsp

Cream : 1/4 cup

Honey – 1 tbsp

Salt to taste

Water : 1&1/4 cup

Method

  1. Take the blender, add soaked cashews, chopped tomatoes, ginger and garlic to it and make a fine paste out of it.
  2. Heat the butter in the pan on medium heat.
  3. Add the pureed tomatoes to the melted butter.
  4. Cook it on medium low flame till water is evaporated.
  5. Now add cream, kasoori Methi, spices and honey to the paste. Add 1&1/4 cup water or more to desired consistency.
  6. Cover with lid and simmer on medium flame for about 10-12 minutes.
  7. Add cubed paneer pieces and cook further for 5-7 minutes on medium flame. Adjust the seasoning if required.

Notes

  1. You may adjust the water quantity to the desired consistency.
  2. You may cook the curry thick and freeze for later use.
  3. For parties, the curry can be cooked a day in advance and heat and serve the next day.
  4. You may deep fry or shallow fry the paneer pieces before adding to the curry.
  5. You may add other vegetables or koftas or boiled eggs to this curry.

Paneer Butter Masala or Paneer Makhanwala is ready in my Indian American Kitchen. Enjoy it warm with naan, roti, rice or even a crusty bread in your kitchen!

Have a great Makhanwala day !

Sonal

 

Cheese & Chili Parantha

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Cheese & Chili Parantha

Cheese & Chili Parantha

Yes! You read it right! Cheese & Chili Parantha. A perfect flat bread bringing the western and Indian flavors together.

Cheese & Chili Parantha

Cheese & Chili Parantha


I thought of making the paneer paranthas for breakfast today since Amit was leaving late for work. Checked the refrigerator and there was no paneer. Mozarella peeked from the side and I knew exactly what to do with it. A cold wet day, demanded something, just like that to heat up the soul and warm me up.

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Cheese & Chili Parantha

Cheese & Chili Parantha

The addition of mozarella to these paranthas is just mind blowing. I was slightly skeptical initially to use mozarella in Parantha but then a good foodie is the one who can challenge her/his boundaries. So my dear friends, that’s what I did and I am soooooo glad that I did 😀. It was spicy! It was hot! It was melt in the mouth gorgeous and just ooohhhh soooo good!

Ahem! My apologies for tooting my own horn here! 😱

Taking these paranthas to Angie’s Fiesta Friday 101 ! I hope people will love it along with talented co-hosts, Jhuls and Mr. Fitz !!

This is how I made these !

Cheese & Chili Parantha

  • Servings: 4
  • Difficulty: medium
  • Print

Cheese & Chili Parantha

Cheese & Chili Parantha

Kitchen Equipments Required

Big bowl to knead the flour, griddle/pan/tawa, flat spatula, rolling pin, rolling board, a plate of dry flour, a bowl with oil & spoon, a small bowl for making cheese mix.

Ingredients

Dough

Whole Wheat Flour – 1&1/2 cups + some dry flour to roll

Water to knead the flour

Cheese & Chili Filling

Mozzarella Cheese – 3/4 cup, shredded

Green Chili – 2, cut fine. You may use 1/2 jalapeño

Ginger – 1 big piece, grated or minced fine

Garam Masala – 1/4 tsp

Salt to taste. Go low on salt since mozzarella is already salted

Oil to pan roast

Method

Makes 8 paranthas

Making Dough

Take the big bowl. Add whole wheat flour. Add enough water to make pliable soft dough. Knead for 5 minutes. Set aside for 1/2 to 1 hr. I prefer to use cold and a day old dough for making paranthas. It is more under control and more easy to handle.

Refer to pictogram 1

  1. Take the dough. Make 16 equal balls. Keep them covered.
  2. It takes 2 balls to make this Parantha. Roll The balls into the dry flour. Roll out 4-5 inches discs out of both the rolls.
  3. Take 2-3 tbsp of filling and spread it evenly on one of the discs.
  4. Pick up the other disc and put it on the top of the disc with the filling. Press it down and seal the edges tight.

Refer to pictogram 2

  1. Heat the tawa or pan or griddle.
  2. Reduce the flame to medium. Pick up the rolled and filled Parantha and lay it carefully on the hot pan.
  3. Cook for about 45 seconds to 1 minute and peek at the bottom of the Parantha. Once it develops brown spots at the bottom, flip it carefully with flat spatula.
  4. Let the other side also cook for about 45 seconds to 1 minute till it develops brown spots.
  5. Spread little oil on the top and flip again. Press with flat spatula and cook for about 30 seconds on low medium flame.
  6. Spread little oil on the top and then flip again. Press with flat spatula and cook for another 30 seconds.
  7. Finish the rest of the 7 paranthas likewise.
  8. A crispy crunchy yummy cheesy and spicy Parantha is ready to be eaten.
  9. Serve with pickles and some hot chai.

Note

These paranthas are best eaten when warm. You may make them in advance but always serve them warm. It will enhance the cheesy flavor more.

Pictogram 1

Cheese & Chili  Stuffing + Rolling + Filling + Putting together

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Pictogram 2

Putting on the griddle + Pan Roasting the Paranthas

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I had fun making these in my Indian American kitchen. I hope you will have fun making these and munching on these too.

Sonal

 

 

A complete Indian Meal

by 27 Comments

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Few months ago, a UK based e-magazine Fresh View Magazine  had contacted me over Twitter, requesting an article and recipes on Indian Cuisine. I agreed delightfully. They said that they can’t pay me but will publicize enough. I didn’t mind at all since I take a lot of pride in introducing my cuisine with more power. This magazine started as a vegan magazine but then evolved as a Vegetarain and conscious living magazine, inspiring many and sharing the health tips and lifestyle goodness from the experts.

Here are the excerpts from their Issue-9, about me, India as a curry country and 3 easy recipes. Find Chana Masala, Palak Makai and Cumin Rice in the order. Sorry for the small print but I have sharpened it for a better read! Just click on the picture and enlarge it for better viewing.


Chana Masala – Chickpeas in Tomato & Onion Base Curry.

Chana Masala

Chana Masala

Palak Makai – Corn kernels in Spinach Curry.

Palak Makai

Palak Makai

 

Cumin Rice / Jeera Pulav – Basmati Rice cooked with spices and Cumin.

Cumin Rice

Cumin Rice

 

And Finally, a short bio of me.

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Wishing peace, good health and prosperity to all of you. Enjoy a fabulous and easy Indian Meal from my Indian American Kitchen in yours!

Stay Blessed! Stay Happy!

Sonal

Spicy Rajma Chaat in Tomato Baskets – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read it here!! view more DFT recipes, Click here!

Spicy Rajma Chaat in Tomato Baskets


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Celebrate this Holiday Season with Team DFT with some figure fitting, weight watchers and Diabetes Friendly Recipes!

Spicy Rajma Chaat in Tomato Baskets

Spicy Rajma Chaat in Tomato Baskets

It can’t get easier and simpler than this appetizer! A quick fix and an ideal holiday party food for figure conscious, weight watchers and Diabetics. Around holiday times, we often forget to eat good and keep splurging over rich and heavy food. Which definitely gives the momentary pleasure and later sends you on a guilt trip.

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So I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. The kidney beans are good for diabetics, is a known fact. Tomatoes are super food that help in detox and maintaining weight is another known fact. These 2 when combined, created a fiesta in my mouth. Firm tomato shell, filled with rajma tossed in spices, ginger, coriander leaves and green chili along with good Green Corinder Chutney, is a raunchy number in the mouth! 😂

This is how I made it!

Spicy Rajma Chaat in Tomato Baskets

  • Servings: 4
  • Difficulty: easy
  • Print
Spicy Rajma Chaat in Tomato Baskets

Spicy Rajma Chaat in Tomato Baskets

Kitchen Equipments Required

A mixing bowl, spoon, chopping board, knife, a sauté pan.

Ingredients

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomogrenate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 tsp

Green coriander chutney – 2 tbsp

Salt to taste

Method

Preparing the Tomato Shells

Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder and turmeric powder. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Corinader chutney. Toss well.

Serving 

When ready to serve, make your tomatoes sit on their bottoms on a serving tray. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomogrenate pearls. Serve immediately.

Notes

  1. Always use very firm tomatoes.
  2. Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  3. Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  4. If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 375*F / 190*C.
  5. You may use crunchy small bell peppers / capsicums instead of tomatoes.
  6. You may add taco seasoning instead of Indian seasoning.
  7. You may add salsa verde or regular salsa instead of green chutney.
Scooping the tomatoes

Scooping the tomatoes

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Tomato shells sitting on their bottoms

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Foot Notes

Tomatoes 

Tomatoes are not only Low GI but high in fiber. American Diabetes Association puts this humble fruit, in its list of top 10 Super Foods for Diabetics. It is also rich in nutrients like vitamin C, iron, vitamin E. Go on and include some tomatoes on daily basis in your diet, no matter which form – purée, chopped, blanched or raw.

Rajma / Kidney Beans

The kidney beans or rajma are very high in fiber, giving you about 1/3 of your daily requirement in just a ½ cup, and are also good sources of magnesium and potassium. ADA again ranks these beans in its list of top 10 super foods. They are an exploding mine of nutrients. They are considered starchy vegetables, but ½ cup provides as much protein as an ounce of meat without the saturated fat. To save time you can use canned beans, but be sure to drain and rinse them to get rid of as much sodium as possible.

Cilantro

Cilantro or Corinader leaves are not only good for toxic metal cleansing from the body and good for cardiovascular health, the leafy plant helps in controlling blood sugar too.

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Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other Appetizers from the Team DFT! Click on the under-lined links to get the recipes.

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  1. Black Bean Meatless Balls By Shailja
  2.  Masala Granola by Apsara
  3. Quinoa Sweet Potato Mini Cutlets by Suchitra
  4. Kala Chana Palak Kebabs by Swati
  5. Turkey kebabs by Parvathy
  6. Murg Malai Tikka by Sarika

 

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