Potato - Coriander leaves Cutlet

Easy Potato -Coriander leaves Cutlet is a snack and you can have them in the evening. It is very simple and good to have with ketch up, sweet chutney or any chutney.

Cutlets can be prepared with full of vegetables or potatoes and now a days there are varieties of cutlets made in different way. I have used some boiled potatoes, spices and just roasted with little oil. I used the oil in very small quantity. (It is my way of avoiding extra oil- Health way). Eating lot of oil is not good for the body and the fat content will definitely trouble as acidity or cholesterol.
Lets see some benefits of eating coriander leaves in our diet.
Coriander or cilantro is a wonderful source of dietary fiber. It contain manganese, iron and magnesium. They are rich in Vitamin C, Vitamin K and protein. They also contain a small amount of calcium, phosphorous, potassium and other minerals. (carotene, thiamin and niacin). They are rich in  protein, Vitamin C and Vitamin K. They lower the bad cholesterol and helps to increase the good cholesterol. It is very good for digestive system. It is said that coriander promotes liver functions and bowel movements. It is very good for diabetes patients. It helps to lower the blood sugar levels.They contain anti inflammatory properties and anti septic properties. They are good for eyes and coriander contains high amounts of iron and is essential for curing anemia.
No Onion or Garlic is used in this " Potato-Coriander leaves Cutlet".
As I said earlier it is an easy recipe and yummy snack. Kids and all age group will surely enjoy eating this Potato Cutlet.
You can use these cutlets and prepare burger. 
Lets see the recipe now.

Ingredients :

Potatoes : 4 to 5 (medium size)
Coriander leaves : 1 Bundle
Green chilly : 1
Garam Masala : 1 Teaspoon
Chat Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Chiroti Rava/Semolina (thinner variety) : 1/2 Cup
Bread slices : 5 to 6
Ginger : an inch
Salt : as required
Oil : 1/2 Cup

Method : 

1. Wash and pressure cook potatoes for 6 to 8 minutes and leave it for cooling. Remove the outer skin of the potato once it is cool.

2. Wash and cut coriander leaves, green chilly into small.
3. Wash and clean ginger and remove the outer layer and wash it again. Grate it and keep it aside.
4. Powder bread slices in hand or dry grinder. (no need to remove the sides) and keep it aside.

5. Add garam masala, chat masala, red chilly powder, powdered bread crumbs and salt.
6. Mix all the ingredients nicely and divide the dough into small portion. ( little bigger than a lemon size).

7. Keep a tava/dosa pan on the fire. Heat and put 1/2 teaspoon of oil. Keep dry rava in a plate by the side of the tava.
8. Take a small portion of potato-coriander dough and pat it in your hand and give a shape.(According to your wish).

9. Now dip this cutlet in dry rava (both sides) and put it on the hot tava. Sprinkle some oil on the top.
10. Cook on low flame till they turn golden brown on both sides. (Add little oil while you turn the cutlet to cook other side).
11. Remove from the pan and serve with the side dish you have prepare.

12. Repeat the same with remaining dough and prepare cutlets. We had cutlets with coconut chutney (used red chilly) and dates chutney.

 

Note :

You can use more oil and shallow fry the cutlet. (option). You can also add cooked peas to the dough. You can add corn flour to the ingredients. ( I have not added). Adding chat masala adds tangy taste since it contain dry mango powder(Amchoor powde) and black salt in chat masala helps in digesting the food easily. (but do not use it in more quantity - you might get stomach pain). Adding onions and garlic is purely optional.
Time : 30 minutes
Serves : 4 to 5 (depending on the size). 
Using Cutlet in Buns(Burgar).
Heat the pan and cut the buns in to half.(cu it middle). Put cut buns on the tava and make it little hot. Wash and grate some carrots.
Now apply little ghee on inner side of the buns. Spread the chutney or ketch up on the top of the ghee or butter you used. Now spread some grated carrots. Put one cutlet and spread little chutney / ketch up on the cutlet. Keep the other bun and njoy.. You can add some roasted ground nuts..on the top of cutlets. It adds to the taste.

Easy Rasmalai

Rasmalai is a sweet traditional dish and full of milk and dry fruits. It is one of my favourite dish too. Preparing this Rasmali, I just think of the time we spent in Dubai. Indeed it was just beautiful days.

Once me and my friends were very entu to present a dance (Kannad song) to one of the programme in Abhdhabi. I think it was one of the Kannada Vishwa Saahitya Sammelana hosted by Abudhabi Karnataka Sangha. Thanks to Sarvottama Shetty who is a good organiser and the head of Abudhabi Kannada Sangha who invited us to participate in the programme. I have gathered a group of people from our friend circle. Our friend who is a good Bharatha Natyam Dancer,  Lakshmi Soory agreed to teach us dance. There was a shortage of dancers and one of our friend Lakshmi Srinath brought her friend's daughter Shwetha Ramesh to dance.This girl was also so entu like us and gave a good company for us. Not only learning dance, we had fun in preparing one dish and bringing it to the place wherever we used to practice. Nothing was in force condition but with love and affection. Our group really had good time spending and did the dance in beautiful way. That time Dr. V. S. Acharya and Kumara Swami and Actor Ramesh Aravind were present in the auditorium. These all things go down the memory line. But the Rasmalai we had which Roopa Ramesh prepared keep coming back again and again. One of our dishout programme Roopa Ramesh brought these delicious rasmalais. It was yummy and we had as many as we wanted. So I have collected the recipe from her and since that time I wanted to try this "Easy Rasmali". Got the chance to prepare now.  
I have used Mayya's  ready to eat "Rasgulla". Now you must have got the idea how one can prepare Rasmalai in an easy method. I like Mayya's product. It is like home made and I am 100% sure it is hygiene. They do take precautions while preparing. As their head line says Mayya's Products are made with love.
Coming back to the recipe of Rasamalai, There are 10 Rasgullas in a tin which cost about Rs. 70.  So 10 Rasamalais can be prepared with one tin of Rasgulla.
You can prepare this Rasmalai for kids party, Ladies Kitty Party, for festival or feast. Give a try and you will love them.
Things needed :
Mayya's Rasgulla Tin : 1
Milk : 1/2 Litre
Sugar : 2 Tablespoon
Cardamom : 2 to 3 Pods
Almonds : 10 to 12 or more
Cashews : 5 to 6
Saffron rakes : 3 to 4.

Method :
1. Keep milk for boiling on low flame. Add sugar and mix it well. Let it boil for 10 minutes. Stir in between. Remove from the fire and allow it to cool. Add saffron's rake.

2. Powder cardamom and add it to the milk.
3. Cut almonds and cashews into small pieces

4. Open Mayya's Rasgulla Tin with the help of opener and put it in a big bowl.

5. Separate the sugar syrup and keep the Rasgulla in a separate plate.

6. Now squeeze out sugar syrup from rasgulla one by one. (Keep a rasgulla on your palm and press it with other hand and remove the sugar syrup). Keep them in a plate.
7. Put cooled boiled milk in a serving dish. Add squeezed Rasgullas. Add cut almonds and cashews on the top.

8. Allow it to set for 20 minutes. (You can keep it in fridge).
9. Rasmalai is ready to serve.

Note :
You can adjust sugar according to your taste.(more/less). Better not to use the sugar syrup which is in the tin.(optional). Adding more almonds is optional. Roasting almonds and cashews is also optional.
Time : 40 minutes.
Serves : 4 to 5