Hello to all my lovely readers! 🙂
It has been a while since I’ve posted anything on my blog. Reason being, I have been involved in a lot of travelling since the past two months. I stayed for about a month and a half in Sydney, and also got a chance to visit the calm and serene capital of Australia- Canberra. Apart from all the crazy fun I had during my stay in Australia, it has also been a great learning experience for me. My visit to Australia is definitely going to be one of the most memorable trips of my life. A visit to this place should be on top of everybody’s bucket list. I really can’t describe it in words how lovely the country is. There is something out there for everyone and nobody really can get bored at all. One has to see it to believe it.
A nice quote I came across inside the Opera House
My coastal walk from Bondi to Bronte beach. Simply amazing!
One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! 😉
Coming to my cooking, I really missed posting recipes on my blog. It is always nice to have close friends around you helping out in the kitchen. It just doubles the fun! A few pictures are clicked by my friend and a little help from her as well. The cutlets I have made here contain fresh carrots and broccoli along with potatoes and are toasted on a non-stick pan making them a completely healthy snack to munch on! The sandwich is easy to make and you can modify the veggies according to your taste.
This is what you will need:
3 Long Rolls (Use any other bread of your choice)
4 Boiled Potatoes
1 medium-sized red onion finely chopped
2 green chilies finely chopped (can be adjusted)
1 tsp finely chopped Ginger
1 small sized finely chopped carrot
½ of broccoli cut in small pieces
4-5 pieces cherry tomatoes
1/2 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp cumin powder
A few sprigs of chopped parsley
For the cheese sauce- cheddar cheese, milk, salt, pepper and red chili sauce (qty. can be adjusted)
Salt to taste
- Add all of the above ingredients for the cutlets and mix well.
- Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.
- To make the cheese sauce, add cheddar cheese, milk, salt, pepper and red chili sauce in a bowl and microwave for 30 seconds and combine until it becomes a thick sauce.
- Assemble the sandwich by adding your favorite veggies and sauce along with the cutlets.
- Grill them for two minutes and relish them right away.
Happy Weekend 🙂
These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!
I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.
This is what you will need:
Ingredients (Makes 12 fritters Preparation Time: 5-7 minutes Cooking Time: 10 minutes)
1 cup boiled sweet corn kernels
1 cup grated mozzarella cheese
1 cup boiled rice
2 finely chopped fresh green chilies
2 small finely chopped red onions
2 tbsp fresh cream
2 tsp cornflour
1 tsp lemon juice
Seasoning (red chili flakes, freshly ground black pepper, salt to taste)
1-2 tbsp rice bran/ olive oil
Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.
Rajma is a North Indian dish; consisting of red kidney beans in a thick gravy, prepared with various spices, onions, green chilies ginger, garlic, etc. and it is mostly eaten with rice. You can replace Rajma curry with boiled red kidney beans (wash them properly and soak in water for about an hour and pressure cook them with a little salt). There was some leftover Rajma from lunch, so I came up with these cutlets just for a change of taste. Turns out, these beautiful, easy to make cutlets were very light on the palate and at the same time quite filling as well.
This is what you will need (Makes 10 cutlets)
2 cups roughly mashed Rajma (make sure there is not too much gravy)
1 medium sized red onion finely chopped
1 tbsp roughly chopped spinach
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp finely chopped green chili
1 tbsp hung curd
5 slices of bread (crumbs)
Salt to taste
- Combine all of the above ingredients. Add bread crumbs in the end depending upon the texture of your mixture.
- Take a little oil in your hands and make round patties.
- Drizzle oil (can be avoided) in a hot non-stick pan and place the patties.Turn them after a desired brown crust forms on one side. (Do this carefully, as they are very delicate and may ruin the shape)
I am linking this post to the No Waste Food Challenge, run by Elizabeth at Elizabeth’s Kitchen Diary and this month’s host London Unattached.