Paneer Cutlet

Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 4

Ingredients

• 2 cups Grated Paneer (cottage cheese)
• 1 cup chopped vegetables (carrot, capsicum, onion, beans)
• 2 pcs chopped green chilli
• 1 tbsp coriander
• 1/2 cup Sooji (rava)
• 2 tsp oil
• Salt and Pepper to taste
• Oil for frying

Method

• In a pan, add 2 tsp oil and heat
• Sauté the onion and green chilli till the onion becomes golden brown
• Add paneer, vegetables, coriander powder, sooji, salt and pepper and mix well
• Prepare many small balls of the prepared mixture
• Deep fry the paneer balls
• Serve with chutney

Note: If you find difficulties in frying the paneer balls, prepare a maida solution, dip the balls into the solution and then fry

Sooji/Rawa Dhokla

Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 4

Ingredients

• 2 cup Sooji/Rawa
• 1/2 cup curd
• 2 tsp sugar
• 1 tsp salt
• 1 tsp eno
• 2 green chillis, cut into long pieces
• 2 tsp Rai (mustard seed)
• Meetha Neem leaves (Sweet Curry Leaves) 
• 2 tbsp oil

Method

• Mix sooji, curd, salt, water and 1 tsp sugar and prepare a paste and keep aside for 10 mins
• Add eno and mix well
• Put it in Dhokla container and heat for 15 mins
• Allow it cool for some time and then remove and cut it into small pieces
• In a pan, heat the oil, and add rai, chilli and neem
• Add dhokla and remaining sugar and mix well

Note: Best tastes with coriander chutney

Stuffed Idli

Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 8

Ingredients

• 3 cups Idli paste
• 1 tsp Eno
• Salt to taste
• Meetha Neem 
• 1 tsp oil
• Rai (Mustard seeds)

For the Stuffing

• 2 pcs potatoes boiled and mashed
• 1/3 cup boiled green peas
• 1/4 cup chopped capsicum
• 1 tsp green chilli paste
• 1 tsp aamchoor (Khatai or dried mango powder)
• 1/2 tsp coriander
• 1/2 tsp red chilli powder
• 1/4 tsp pepper
• Salt to taste

Method

• Mix the ingredients for stuffing and prepare small flat balls
• Grease the Idli plates with oil
• Mix salt and Eno in Idli paste
• Put the prepared balls in the Idli paste
• Make sure the the stuffing balls are completely covered by Idli paste
• Put the balls on the Idli stand
• Steam for 10 mins
• In a pan, put 1 tsp oil and heat
• Put rai and neem and sauté the prepared Idli

Note: Best tasted with Green chutney or coconut chutney