Kids · Potato · Snacks · Uncategorized

Cutlets:The best ones.

I love cutlets, tikkis hand veg. kababs but i hardly prepare these. The last time i had prepared cutlets must be some years ago. I know it is a very easy cooking process to prepare these and but dont know why i never prepare these when i want to prepare some good snack to ,maybe this can also be coz these dishes are not which i have grown up eating but only found out when i was old enough to eat out and discovered these dishes. But still i have to kick myself for not experimenting more in my kitchen. I love cooking and whenever i see a recipe which interest me i usually bookmark it and also write down the recipe in my diary but i never prepare these….most of the time i am too lazy too cook and go for the shortcut methods which i am familiar in preparing…. i really think i should rename my blog as “A lazy but interested cook”. Have made up my mind to keep cooking new recipes and try to blog regularly maybe twice a week should do it. I am really not the one who can blog everyday and i love some blogs who update it everyday. My salute to them in keeping up.

Coming to the recipe the 1st time i had cutlets was when i was in my 12th and had it in a very famous chat restuarant near my college.Have prepared it harldy maybe 5 times in so many years… but i am surely going to change this and prepare them regularly like maybe atleast once in two months maybe. These cutlets are made of Potato and some addition of paneer as well and by god there are a treat to eat. Love the crunchy texture outside which comes from breadcrumbs and soft texture inside. Do try these atleast once and you will surely fall in love with them.



Potato 3 medium Boiled peeled and grated

Paneer 1/4 cup grated

Kissan cream cheese 1 tbsp

Coriander leaves as much as u like

Mint leaves 5 sprigs

Salt to taste

Chaat masala 1 tsp

R.chilli powder 1 tsp

Lemon Juice 1 tsp

For Outer covering

3 tbsp maida


Flavored bead crumbs


In a bowl mix all the ingredients from potato till lemon juice.

Mix them nicely and prepare cylindrical rolls.

You can prepare these beforehand and let them sit in the fridge till further use.

Mix maida with water and prepare a smooth paste. the consistency can be that of the dosa batter.

Spread the bread crumbs in a wide plate.

Heat oil in a kadai.

Take the rolls and dip them 1st in batter and then roll them in bread crumbs.

Again dip them in batter and again roll them in bread crumbs.

I double dip these to get the extra crunchy texture.

Plop them in oil 2 at a time and deep fry till dark brown in color.

Serve Hot Hot with chutney or sauce or any dip you prefer.

These are sure yum in taste and you wont be able to stop yourself from eating more than 2. I dare on that.

Pinks Notes

For Flavored Bread Crumbs: Grind bread in a mixie along with some pepper and dried mint leaves.

These cutlets  are not spicy but you can finely chopped g.chilli or a spoonful of garam masala.

You can prepare these in round tikkis shape and add it you burger.

I did sandwich the rolls between chutney spread bread slices and had my own bread burger.

Adding veggies is always good and there are a number of them you can add like beans carrot peas corn…they can go endless

Have Fun and Do Enjoy!!!!!!

Punjabi · Subzi

Paneer in a creamy Tomato Gravy

Paneer is one of the most preferred gravy i order in a restaurant from palak panner to paneer butter masala or paneer makhani as well. Naan with Paneer in a gravy is a best combo which is a regular feature for Sunday lunch. This is a flavorful dish with paneer cooked in a creamy tomato gravy with the addition of cream of cashews to get the creamy texture. It is called with different names from paneer butter masala to panner makhani to shahi paneer.

Paneer in a creamy Tomato Gravy


Paneer 1 slab diced into cubes

Onion 1 big chopped

Ginger 1″

Garlic 2 cloves

Tomatoes 3 medium No’s

8 cashews soaked in 4 tbsp milk

Milk 1/4 cup

Cream or Malai 1/4 cup

Butter 2 tbsp

Oil 1\2 tbsp

R.chilli Powder 1 tbsp

Coriander Powder 1 tsp

Kitchen king masala 1 tbsp

salt to taste

Coriander leaves and kasuri methi to garnish.


Heat 1/2 tbsp oil in a pan add onion ginger and garlic and saute till onions are nicely browned but noit burnt. Let cool and make it into a fine paste.

Make a puree of tomatoes along with cashews soaked in milk.

Heat butter in a pan,  and add the onion paste and cook for a min.

Then add the tomato puree, R.chilli powder, Dhaniya powder and half of Kitchen king masala.

Cook nicley till the raw smell of tomatoes is gone and u can see a slight coat of grease on the top.

Add milk , 1/2 cup hot water and  and cook for 5 mins.

Whisk malai nicley and add along with panner cubes and salt.

Let it simmer on a slow flame for 5 mins.

Lastly add the remaining masala kasuri methi and coriander leave

Best served hot with naan and jeera rice.

Bengali · Indian Sweets · Uncategorized


Rasgulla is the ultimate Bengali sweet and is one of my favorite…..but i hardly eat this now due to some reasons. So when i saw this recipe on Sharmis Passion, i had to try this, hubby is a sweet lover so it was a good chance to try this. Sharmi has explained very nicely with a step by step method and do hop over there as well as she has a very nice collection of recipes with very good pics as well.


Recipe from Sharmis Passion


Milk 1/2 ltr

Curds 2 tbsp

Sugar 3/4 cup

Water 1 3/4 cups

Cardamom Powder 1/2 tsp


Heat milk and bring to a boil,  add 2 tbsp curds and stir continiously till the whey separates.

Rest this for 10 mins and strain the mixture in a muslin cloth over a bowl.

U can use the whey for kneading the dough or you can add it to dals or soup.

Wash the paneer nicely in running water and squeeze all the excess water.

Tie the cloth nicely and hang it on a sink tap for 30 mins.

After 30 mins take the crumbled paneer in a plate and knead nicely for atleast 10 mins till it becomes very smooth dough.

Make them into small balls and keep aside. I could make 10 balls out of them.

Heat water in a pan and when hot add sugar and mix nicely and keep stirring till sugar is dissolved. Add cardamom powder at this stage.

When  the syrup starts boiling,  slowly add the balls one by one and cook them on high for 3 mins.

Cover with a lid and cook for the next 10 mins with a occasional stir.

After 10 mins the balls would have doubled in size and the rasgullas would be ready.

U can chill it for some time before serving.


At home the rasgullas were consumed when warm itself and were very very soft in texture, but once when i had chilled them in the fridge for some hours they had become a bit stiff in texture so had to reheat them again.

I use the whey water in kneading the dough for chapatti.

Hubby loved it when warm but still have to figure out the reason they got stiff after chilling them.