Baked Vegetable Cutlet with Sprouts - Ready to go into the oven

A cup of tea is a must when it rains. Tea-time snack is much better when it pours. Here is a quick fix cutlet recipe, made with leftover sprouts and some vegetables. The best part about this snack is that it is totally veggie, tasty and guilt-free.

Ingredients for Sprouts and Vegetable Cutlet:

2 handful of mixed legume sprouts (soaked, fried or seasoned)
2 big potatoes (boiled, peeled, and partly mashed)
1 big onion (finely chopped)
1 hot chilli (finely chopped)
Salt, Chilli Powder, Chat Masala Powder (as per your taste)
Juice of 1 lemon
Handful of Coriander Leaves (chopped)
Cornflour, Wholewheat or poppy seeds (for final touch)

How to make Vegetable & Sprout Cutlet:

Mix all the ingredients above except the cornflour.
Fashion the sticky dough into any cutlet shape and roll each piece in the cornflour/ wholewheat.
Line baking tray with aluminium foil and grease it with little oil.
Place your cutlets leaving enough gap as the mixture spread during baking.
Brush your cutlets with little oil on the top.
Bake at 150-180 degrees centigrade for about 20-30 minutes, till done.
Enjoy.

Tea Time Snack - Vegetable & Sprout Cutlets

Whats so good about these cutlets?

Made in a jiffy. Does not need elaborate preparation.

Uses wholewheat for rolling the cutlets, instead of cornflour.

Unlike deep-fried ones, these require minimal oil.

And they taste so good that you cant stop at one.

Semolina or Suji Cake with Yogurt, Veggies and Seasoning - Not for the Sweet Toothed Ones

Semolina or Suji Cake is perhaps the easiest make and bake. All it needs is leftovers from your kitchen shelf and fridge to make it happen. This was the first non-sweet bake of this year and it was fantastic to taste. Thanks to Anjum Anand, I got this Semolina Cake right – the very first time.

Ingredients for Semolina-Suji Cake:

For the batter:

1 cup semolina

1/2 cup yogurt

1/2 cup water

2 tbsp chopped onion

Two handfuls of mixed vegetables (as you like and have, for example 1 carrot, handful of peas, beans, brocolli, zucchini, etc.)

1 inch chopped ginger (or 1/2 tsp of ginger garlic paste)

1 tsp red chilli powder

½ tsp ground turmeric

salt, to taste

For Tempering:

3 tbsp oil

1 tsp mustard seeds

½ tsp cumin seeds

1 tsp sesame seeds

½ tsp bicarbonate of soda

How to make Semolina or Suji Cake:

Set your oven to 200 degree C and grease your loaf tin with oil.

Mix semolina, curd, water, ginger, vegetables, salt, turmeric, chilli in a dish

Heat oil for tempering. Pop the mustard seeds, add cumin and sesame seeds. Toss this tempered oil into the semolina batter and mix. Adjust your taste with the salt-chilli seasoning.

Lastly, add the baking soda and immediatly pour the batter into the baking dish and toss it in the oven. Bake for 30-40 minutes and check with a skewer or knife if it is done.

Done. Sit back and enjoy.

This snack is perfect if one is wondering what to make for quick breakfast, lunch or dinner or simply for teatime.

There are a hundred ways to make that quinnsential tomato chutney/ dip. This is our emergency lip smacking fix – a life saver.

All Time Chutneys - Tomatoes Tempered in Indian Spices

4 Red Tomatoes – chopped/ squashed
1 Onion – sliced
Cumin seeds
Red Chillies
Curry Leaves
Ginger + Garlic
Salt (as per taste)
Coriander leaves.

Heat oil. Add red chillies, cumin, curry leaves for tempering. To this tadka, add onions and ginger garlic paste and tomaotes. Add salt. Stir well. Garnish with coriander leaves.
Serve with other dishes.