Thursday, 25 January 2018

Popat Pohe - Avarakkai Poha aka पावटे वाला चे दाने घालून पोहे

Winter and my love for fresh vegetables goes hand in hand. This is the season we get Popat (beans) or Avarakkai aka पावटे वाला in abundance in Bangalore. Apart from making usual curry or side dish with it, this healthy poha using these popat seeds surely adds a great variety to usual breakfast.
This recipe is also famous in Nagpur region though some variations be found.

1. 2 Cup Poha
2.1/2 cup Popat seeds/ avarrakkai seeds / पावटे वाला चे दाने 
3. 1 medium size potato
4. 2 green chillies
5. 1/2 tbsp rai
6. 5-6 curry leaves
7. 2 tbsp coriander power
8. 1 tbsp sugar
9. 1-1/2 tbsp turmeric power
10. 2 tbsp lemon juice
11. 3 cooking spoon oil
12. salt to taste
13. Water for soaking poha

For garnishing:
1. Fresh coriander finely chopped
2. Any Sev. I have used spicy sev

1. Cook Popat seeds/ avarrakkai seeds / पावटे वाला चे दाने for 1 whistle in cooker. Add little salt to it before cooking. Do not overcook. Drain the water and keep aside 
2. Cut green chillies in small pieces
3. Peel and cut potato in small cubes
4. Spread poha in a big size plate and soak it in water. Drain excess water and keep aside
4. In a pan (preferably deep pan or kadhai), heat oil, add rai and after it tampers, add curry leave
5. Add green chillies
6. Now add cubed potato, and cook for 2-3 mins till potato is slightly soft
7. Now add cooked popat seeds and mix well
8. Add turmeric and continue to cook on very low flame
9. In the soaked phoha, add salt, sugar, coriander power, lemon juice and gently mix well
10. Now add this poha in the pan and mix well till poha are covered with turmeric color well
11. Cover and let it cook for 2-3 mins till little steam develops to cook poha well
12. Server hot garnished with freshly chopped coriander and sev

Tuesday, 9 January 2018

Bread Cutlet - train style bread Cutlet at home

Those who have travelled by Indian railways will be able to relate to the taste of hot bread-Cutlet that are sold mainly during breakfast hours on train. No worries if you have not tasted it for hygiene issues or because you never boarded a long distance train in India! Here I bring you  that taste today through this easy recipe!


1. 2 large sized potato, boiled
2. 1/2 cup green peas boiled
3. 1/2 cup bread crumbs
4. 1 tbsp ginger-chilli paste
5. 1 tbsp red chilli powder
6. 1 tbsp garam Masala
7. 1 tbsp fresh coriander chopped
8. 1 tbsp lemon juice
9. 1/2tbsp sugar
10. Salt to taste
11. Oil for shallow frying
12. Bread slices for serving
13. Grated cheese and tomato ketchup for serving
14. Few tbsp butter

For making cutlets:
1. Mash boiled potato and green peas together. Discard any water from green peas before using it.
2. Add salt, sugar, red chilli powder, garam Masala, chopped coriander, ginger-chilli paste, to mashed potato-green peas mixture and mix well
3. Add bread crumbs to this mixture and gently bring it all together
4. Divide in equal potions and roll in to cutlets with greased palms
5. Heat a tava and drizzle it with oil. Shallow fry cutlets till golden brown on both sides. Apply oil as needed while frying
Keep aside the ready Cutlet

For assembly:
1. Apply butter on both sides of bread slice and bake them on tava on both sides till slight brown
2. Place a Cutlet on a bread slice, add grated cheese and tomato ketchup and cover with another bread slice

Hot bread-cutlet is ready to be served.
You can also have just the Cutlet with green chutney or tomato ketchup.

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