Tag Archives: sweetcorn

Poha Vegetable cutlet | easy cutlet recipe

Click on the image to save the recipe on Pinterest

I have had a weakness for cutlets all my life. 😁 My mother who will be reading this would add, “Not only cutlets but all bakery foods, which is why I had decided to get you married off to a bakery owner. πŸ˜…πŸ˜…”. That brings a wide grin on my face as I realize how true is that! I love bakery snacks a lot but still, cutlets definitely hold a special place in my heart (read : missing native : missing cutlets from Hotel Diana, Udupi). ❀️

Hotel Diana in Udupi is very famous for their cutlets and those must be the first ones I ever tasted too, as a child. I still remember the swirling walkway leading to the restaurant where we used to go, specially after picking Amma, whose office was next door. My order would be Puri bhaji and Cutlets (about 25 years later, my order in any south Indian restaurant is still the same, if they have both in the menu. #puribhajicutletfanforever πŸ˜‚πŸ˜‚). The cutlets would be so crispy and dipping them with the green chutney- ketchup combo would be a bite into heaven for the little foodie Mitha. 😍

Click on the image to save the recipe on Pinterest

Amma saw that gleam in my eyes while enjoying the cutlets and after that, whenever she had any party in her office, be it in Udupi or Kochi, all cutlets would come packed safely for me, without her taking even a bite of it. That’s a mother’s love and I used to wonder how she could do it. But now, after being a mother myself, I really understand her. ❀️

My Annama (grandmother) used to make beetroot cutlets as evening snack and I used to sit like a cat next to fish, ardently waiting for the cutlets to come out of the frying pan. 😍 I still have the flavours of her cutlets in my taste buds. ❀️

But even though I am such a huge cutlet lover, it is honestly such a shame that I never attempted to make them at home. Always thought it was too much work. How amazed I was to find these poha cutlets on Instagram reels, made by so many food bloggers. It looked so easy and delicious that I had to try it out.

Truly, it comes out too delicious for words. A must try recipe for sure. By using poha, you can reduce potatoes in the cutlets and it becomes quite filling too. This cutlet is very soft and flavourful on the inside but crispy on the outside.

I am so happy that I have learnt to make a good cutlet. Will definitely be making often for sure. Hope you all try and love it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 12 cutlets }

1 Cup thick Poha/ flattened rice/ Aval

1 Cup Mashed potatoes (2 medium sized potatoes)

1/4 Cup grated Carrot

3 Tbsp Green Peas

3 Tbsp Sweetcorn

2 Tbsp Capsicum, finely chopped

2 Tbsp Coriander leaves, finely chopped

1/4 tsp Turmeric or Haldi powder

1/2 tsp Cumin powder

1 tsp Red chilli powder

Salt to taste

While making cutlets:

2 Tbsp Corn flour

About 1/2 Cup Bread crumbs

Oil as required to shallow fry

Step by step recipe:

1. Get ready all the veggies required for the cutlet. Boil two potatoes, peel skin and mash it. Keep in a bowl. Steam peas and corn. Keep aside. Grate carrots, finely chop capsicum and coriander leaves.

2. Now wash the thick Poha well and soak in water for about 5 mins. Drain water completely and mash the poha with your hands.

3. Now add the mashed potatoes, steamed peas and corn, grated carrots, finely chopped capsicum and coriander leaves along with turmeric powder, red chilli powder, cumin powder and salt to it.

4. Mix well to form a even thick mixture.

5. Now make corn flour slurry by mixing 2 Tbsp corn flour with about 2 to 3 tbsp water. It’s should neither be very thick nor thin. Also keep bread crumbs in another bowl. Take a mixture in your palm and shape into cutlets as shown.

6. Dip in the corn flour slurry and roll in bread crumbs. Keep aside in a plate. Repeat the same with all cutlets.

7. Now heat little oil in a pan. Place each of the cutlets gently and fry on medium flame.

8. Flip to the opposite side and shallow fry till both sides turn golden brown in colour.

6. Serve hot with chutney and ketchup.

Click on the image to save the recipe on Pinterest

Notes:

* These cutlets taste heavenly with this Coriander leaves Chutney and tomato ketchup combination.

* I use thick Poha for this recipe. If using thin Poha, then no need to soak the poha, just washing and mashing will make it soft.

* 1 Cup mashed poha and 1 Cup mashed potatoes gives it the correct binding. If still you are unable to bind the cutlets due to the potatoes being moist, just add little bread crumbs to the mixture and you will be able to shape the cutlets well.

* Peas, corn and capsicum gives the cutlets a good bite and increases the health quotient too. But if you don’t have any one of these, you can skip.

* You can also add chopped green chillies to the mixture if desired.

* Bread crumbs in the coating makes the cutlets very crispy. So please do use it. I freeze my bread crumbs as it lasts well for many months that way.

* Shallow fry them on medium flame such that the cutlets get the beautiful golden brown colour.

Click on the image to save the recipe on Pinterest

Aloo Corn Bharta with Milk Chapatis

I have had people tell me that social media friendship is fake and what matters is the friends we make in real life. Might be true for many but I feel finally it ends to the vibe you feel with each individual. Some people talk with so much sweetness that it might seem unreal in the beginning but when you get to know the person, you understand that they are really good natured. (my experience and I have been lucky that way to get to know many nice people. ❀️)

In real life, I talk with everyone (being the chatterbox that I am 😁) and have many friends but if I have to choose my close buddies, they are only two (my college besties ❀️❀️). Apart from that, through social media, I have many friends and some people offer so much love, encouragement and support that I have to call them my angels rather than friends. I sometimes wonder if I really deserve this love and it overwhelms me (not used to hearing praises and having had some self worth issues as a child). But these people keep me going, by motivating me with their kind words. So social media friendship can be anything but fake and gives you a chance to know genuine people too. ❀️

One among them is Ashwini Kulkarni whom I got to know through a food group. She had first tried my Masoor dal dosa and messaged me saying how much her daughter loved it. After that, she messages me whenever she makes the dosa and also sends many healthy recipes for me to try (that has been very helpful for me πŸ™).

This Aloo Bhartha is also her recipe which she learnt from Binita Mangaraj but added corn to it making it Aloo Corn Bhartha. I loved the recipe so much that I tried it instantly with soft Milk chapatis (that I recently learnt from Mukherjee Mala). It came out to be such a great combination that we all loved it a lot.

This is one recipe combination that I will be making regularly from on. Huge thanks to Ashwini, Binita and Mukherjee Mala for their recipes. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

4 medium sized Potatoes

1/4 Cup Sweetcorn

1 medium sized Onion

1 medium sized Tomato

2 to 3 Green chillies

1 tsp Red chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

1 Tbsp Oil

1 tsp Cumin seeds

3 Tbsp Coriander leaves, finely chopped

Step by step recipe:

1. Pressure cook the potatoes till soft. Allow to cool. Then peel and grate using grater. You can alternatively mash it.

2. In a pan, heat oil and add cumin seeds. When it changes colour, add green chillies and onions. Fry till onions turn translucent.

3. Now add tomatoes and fry till it cooks and turns very soft. Now add Turmeric powder, coriander powder, red chilli powder and Garam masala powder. Fry for few seconds.

4. Now add the grated potatoes, sweetcorn and salt. Mix well. Add little water and cook for 5 mins on medium flame till sweet corn turns soft. Also add coriander leaves and mix well.

5. Serve hot with rice meals or chapatis/rotis.

Notes:

* I served this with Milk Chapatis. For milk chapatis, just add wheat flour and salt in a bowl. Also add milk and water. Knead to a soft dough and make chapatis as usual. I add about 1/2 Cup milk to 2 Cups flour and add rest water while kneading. Gives really soft chapatis.

* You can mash the potatoes instead of grating but grating gives a good texture to the curry.

* You can make the curry as thick or thin as you like.

* Sweetcorn can be skipped but it gives a good bite to the bharta.

* I used frozen sweet corn which cooks quickly. If your sweet corn variety takes time to cook, boil it separately and add.