Tuesday, April 24, 2018

Amaranth Leaf Patties/ Cheera Cutlet/ Thotakoora Cutlet

Amaranth leaves are power packed with lots and lots of vitamins, minerals, iron and so on. These greens form an integral part of Indian Cuisine. As these leaves are loaded with nutrients and proteins, I will make sure to include these greens in almost everything I make.
Amaranth leaves also called as Cheera in our language is a staple green at our place. My mom makes different varieties of dishes with these greens. Because of that, I like them a lot in any form. When we came to the US, these greens were seldom in Indian stores. But when we get this, I buy then in a bulk and so I will wash and chop them and keep it in airtight containers in the refrigerator.  My friends who are close to me, know very well about my love for greens.

Recently for a get-together, I thought of making cutlets using these leaves.  I made these cutlets for the first time, which turned out delicious and my friends liked them a lot. 
Sauting these leaves along with spices and mixing with boiled potatoes, which is then dipped in maida batter and bread crumbs, fried to a nice golden color. is the way to make perfect and scrumptious patties which I think you all might like to try. Let me know how it turned out.


  1. Amaranth Leaves (chopped)- 2 Cups
  2.  Potatoes (Boiled and Mashed)- 3/4 Cup
  3. Oil- 1 tbsp
  4. Onions( chopped)- 1 no
  5. Ginger and Garlic Paste- 1 tbsp
  6. Red Cilli powder- 1 Tsp
  7. Turmeric powder- 1 Tsp
  8. Garam Masala Powder- 1 Tsp
  9. Salt- as required
  10. All-Purpose Flour- 1 tbsp
  11. Water- 1/4 Cup
  12. Bread Crumbs- 1 Cup
  13. Oil- 4- 5 tbsp (for shallow frying)


  1. Mix the Maida in water without any lumps and keep this aside. Spread the bread crumbs on a plate for later use.
  2. Heat oil in a pan, add the chopped onions and stir fry till it turns translucent. Add the ginger- garlic paste along with the chopped amaranth leaves. Mix well.
  3. Add all the powders along with required amount of salt. Saute well till the leaves get cooked. For about 10 minutes on low flame.
  4. Transfer this to a mixing bowl along with boiled potatoes. Mix till everything gets well blended.
  5. Shape them in the form of patties. Dip each pattie in the maida batter and press them on the bread crumbs and shallow fry them in oil on a low flame till golden color on both the sides.

Wednesday, April 18, 2018

Capsicum- Egg Rice

Capsicum- egg rice is one of the easiest, delicious lunch box item, which the kids will like to have daily. This is one of the super simple rice dishes which can be prepared in less time.

Nowadays my daughter likes egg whites rather than having the whole egg. But they will get the required nutrition if they eat both the whites and the yolks. Scrambling the egg and mixing it with the rice is a smart way to make your kid eat the whole egg.

You can add your kids favorite veggies to this rice. This will taste better if we are using the leftover rice. It is a wholesome and nutritious dish. This quick and easy rice is so flavorful and a perfect one for kids lunchbox. Hope you all like this dish. Try this out and let me know.
My son after seeing my colorful dish he bought all his legos and started decorating.....

  1. Cooked rice- 2 Cups
  2. Oil- 2 tbsp
  3. Eggs- 2 nos
  4. Onions(chopped)- 1 no
  5. Green chillis (chopped)- 1 no
  6. Red capsicum (cubed)- 1 no
  7. Red Chilli Sauce- 1 Tsp
  8. Soy sauce- 1 Tsp
  9. Pepper powder- 1 Tsp
  10. Salt- as required


  1. Heat oil in a pan, saute the onions, cubed capsicum and green chilies for about 5- 10 minutes on a low flame. Break the eggs into the onion mixture and mix well using a beater till it gets cooked.
  2. Add the red chili sauce, soy sauce, and pepper powder gradually along with the egg. Add the cooked rice, adjust the salt accordingly and enjoy this rice as it is or along with pickle. 

Wednesday, April 11, 2018

Aloo Parata/ Potato Stuffed Indian Bread

Aloo paratha is a popular Indian stuffed bread, which is very filling and will be loved by all. This can be prepared very easily, as all the ingredients added to the stuffing are very easily available in our kitchen pantries.

This is a flatbread made of whole wheat flour, which is stuffed with a potato filling and cooked until golden brown. This aloo paratha is a delicious and versatile dish, which we can have any time of the day. This is a complete meal in itself. this tastes great when served with raita or pickle. This is a perfect lunch box meal for kids. Potato is very filling as it is high in carbs.

I make this often as my daughter likes it a lot. Street vendors in India sell these aloo parathas along with a big chunk of butter or curd on the side. We can add mint, coriander leaves, ginger- garlic paste in the stuffing but I made it simple. Hope you may like this. Try this out and let me know.

  1. Whole Wheat Flour- 2 Cups
  2. Oil- 2 tbsp
  3. salt- as required
  4. Water - to knead

For the stuffing:
  1. Potatoes (boiled and peeled)- 3 nos
  2. Carom Seeds/ Ajwain- 1 tbsp
  3. Red Chili Powder- 1 tbsp
  4. Salt- as required
  5. Finely Chopped Coriander Leaves(optional)- 2-3 tbsp


  1. Knead the whole wheat flour along with oil, salt and required amount of water till it forms a soft, smooth dough. Keep this aside.
  2. Meanwhile make the stuffing by mashing the boiled potatoes along with carom seeds, red chili powder, chopped coriander leaves and salt in a mixing bowl.
  3. Make small balls out of the dough and roll them with a rolling pin into circular discs.
  4. Place a 2 tbsp of the potato filling in the center of the disc and wrap the stuffing by lifting all the sides of the dough into a ball and roll them again using a rolling pin slowly or else the stuffing will come out.
  5. Place it on a hot tawa or a nonstick pan and cook on medium flame. Spread a tbsp of oil on both sides of the paratha and cook till both the sides turn golden brown.
  6. Enjoy hot aloo parathas with curd.

Sunday, April 1, 2018

Oven Baked Chili Chicken

Baked chilli chicken is the most delicious and a healthy version of the normal chilli chicken which is usually deep fried. This is super easy and a simple dish to prepare, when thinking about something tasty and yummy to cook.

Mixing all the ingredients to marinate, baked till perfection and mixed with all the sauces till everything gets well blended with each other. This is a delightful combination of chicken and spices along with sauces. We can have this with fried rice, but I serve this along with white rice, which my kids love a lot.

I like to make this often as the flavors are clean and simple and the cooking process is easy. This dish tastes like an authentic Chinese chili chicken one that you might enjoy in a Chinese restaurant.
In almost all the fast food restaurants in India, this chilli chicken and fried rice is the popular combination. after coming to the US, I started making the chilli chicken at home, but this time I thought of the healthier version of baking instead of frying which is almost equal in taste and flavor. I guarantee you, that this will be loved by all. Try this out and let me know how it turns.

For Marination:
  1. Boneless Chicken- 2 Cups
  2. Corn Flakes- 2 tbsp
  3. Soy sauce- 1 tbsp
  4. Salt- as required
  5. Pepper powder- 1/2 tbsp
  6. Red Chilli Powder- 1/2 tbsp
  7. All-Purpose Flour- 2 tbsp
For sauce:
  1. Onions(cubed)- 2 nos
  2. Red Bell Peppers- 1 no
  3. Soy sauce- 2 tbsp
  4. Tomato sauce- 1 tbsp
  5. Salt- as required
  6. Oil- 1 tbsp
  7. Garlic(chopped)- 2 tbsp
  8. Spring onions- 1 sprig
  9. Vinegar- 1 tbsp
  10. Corn Flour- 1 tbsp
For the baking:
  1. In a mixing bowl, mix all the ingredients for marination along with the chicken. Keep this aside for some time.
  2. Meanwhile, preheat the oven to 350 degrees F. Bake the marinated chicken for about 20- 25 minutes. Flipping in between. Keep this aside.
For the sauce:
  1. Heat oil in a pan, add the cubed onions, chopped garlic, and red bell pepper. Stir well till the raw smell disappears.
  2. Add the soy sauce, tomato sauce, stir well. Add the spring onions and vinegar. Mix well. Add the baked chicken pieces.
  3. Mix the cornflour along with 1/4 cup water, stir well. Add this to the above-made gravy to thicken the gravy.
  4. Saute on high flame for 2- 3 minutes and switch off the flame. Enjoy.

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