Oats and Soya cutlets

Cutlets are an easy and a fun way to include vegetables that are hidden within the taste of Potatoes and spices. This is one of the best illustrations where we successfully combine health with taste,Agree?
I made them in a rather hurry and so I couldn't shape them perfectly. They can be served at any part of the day, as a side dish or a snack , in children's tiffin boxes or an after school treat. I heard some women at a bus stop saying, " The toughest part of making a cutlet is to boil and mash the potatoes!!!" Yes, If the potatoes are ready, cutlets are just some minutes away.
The combinations of making cutlets are many.I have posted an oats and soya cutlets with lightly roasted oats and soya panner(Tofu) added along with vegetables. But there are a host of other combinations with  spinach paste, Mushrooms, sprouts, rajma, beans, sweet potatoes and they go on. .....

Ingredients
Boiled and mashed potatoes-4-5 medium
Lightly roasted oats- 1/2 cup
Tofu or Soya paneer- 1/2 cup Crumbled
Coriander leaves-1 cup
Grated carrot- 1 cup
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Garam masala/ Kitchen king masala- 3/4 tsp
Chat masala- 1/2 tsp
Ginger garlic-green chilli paste- 1tsp
Corn flour or rice flour to bind- 2 tablespoons
Salt to taste
Oil to shallow fry
Method:
In a mixing bowl combine the mashed potatoes, tofu, oats, carrots, coriander, spices, salt and ginger- garlic green chilli paste and mix well add the flour to bind it together. With greased palms make small tikkis out of the mixture and shallow fry on a non stick pan till they are golden brown on both sides. Serve with chutney or Tomato ketchup.
Usually cutlets are not left over to the next session but if they are, then convert them into interesting chat with some beated curds, sweet and sour chutney and chatmasala, to with sev and chopped coriander. They would disappear soon

These are another variation with boiled and grated beetroot along with mashed potatoes. These taste great too.

Rajma parathas (Kidney bean stuffed Bread)

I have earlier posted  a starter made with Rajma. Rajma or Kidney beans are very nutritious, rich in protein and minerals  and maybe that’s the reason I decided to post it again with a variation

The preparation for this lies in cooking the rajma in a pressure cooker till it is soft.

The rest of the recipe proceeds similar to Alu Parathas.

Ingredients

Potatoes – Boiled and mashed – 3-4 medium

Rajma cooked- 1cup

Coriander leaves- chopped- 4 tblespoons

Garam masala-1/2 tsp

Dhana-jeera powder- 1tsp

Turmeric – ½ tsp

Chilli powder- 1 tsp

Ajwain- ½ tsp

Salt to taste

Oil to cook the Parathas.

Atta – 2 cups

Water to knead the dough

Method

To begin , knead a soft dough of the Parathas  as we normally do with rotis/ Chapatis. Cover with a wet cloth and set aside.

We would prepare the mash that would be stuffed inside these parathas . Mix together Potatoes, Rajma, all the spices, salt, coriander leaves and ajwain and prepare the stuffing.

Roll out the dough into a 4” round and stuff the mixture in to it. Cover it from all sides dust with flour and again out into a thick Paratha. Cook on a hot tawa with oil or ghee till the paratha is cooked well.

Repeat with the rest of the dough.

I prepared a vegetable with some cooked Rajma that I had, Spread on top of some buttered slices of bread, sprinkled some cheese and served as an evening snack for my family. It turned out like instant mini pizzas and was enjoyed thoroughly.