baking, healthy baking, quiche, savoury, wholewheat

What makes us happy & Wholewheat Spinach Cottage Cheese Quiche

 

A couple of conference calls related to work on the project front and the Ovenderful front , a quick visit to the swimming pool to take the little boy whose holidays have started in full flow , a little walk on the way for his little sister, a set of articles written and submitted and booom – half the day is gone ! And just as you ponder over how it’s 12 noon already and feel a bit worried about how you didn’t realise how time flies , your crazy day is made – a friend calls and tells you that the only way to describe your cookies is by saying ‘Your food makes me happy, truly’ 🙂

And you are so much at peace with these busy days that fly past, because being bone tired is good. When you are happy with what you do. Being fatigued is good. When you have such a lot of happiness that it starts reflecting in your food !

To more such days 

On that note, here is a lovely and simple recipe for a quiche we make very often at home. Baking different quiches is yet another thing that makes me very happy.

IMG_20180403_183000070

Recipe –

1 cup milk ,

2 eggs,

1 TSP paprika ,

salt and basil as per taste.

Blanched and chopped spinach

Crumbled cottage cheese

For the Crust – 1 cup whole wheat flour, chilled water as per what is needed, 50 gms unsalted butter cold , 1/2 tsp and 1 TSP thyme. Mix the flour ,thyme and salt. Rub the butter into it to form bread like crumbs. Slowly add chilled water only as much as is necessary to bring the dough together. Wrap in cling film. Store for at least 2 hours in the fridge. Take it out. Roll and place in quiche pan and blind bake for 20 mins.

For the filling –

Beat the eggs well along with the milk and the spices. Keep it aside. Blanch and chop spinach and crumble some cottage cheese. Proportions for all these will depend on what you want more or less of. You can add onions too if you want. Grate half a cube of cheese. Add the spinach and cottage as the first layer at the base of the prebaked crust. Add the grated cheese. Pour the egg mix uniformly. Bake for 25-30 minutes at 160 degrees C.

 

baking, butter-free, gluten-free, healthy baking, jowar, millet, quiche, savoury

Being “in the moment” & Gluten-free , Butter-free Spinach Caramelized Onion Quiche

29025723_10155555341316448_1531982738192596992_n

Every so often one thinks and over-thinks how to manage a crazy schedule with two little kids – who are little enough to find joy in the most ordinary things in life together. Yet a little apart in age to move onto different things that hold their interest.

My son is now in the phase where he loves the story of ‘Black Beauty’, the horse and his life journey. And we are reading it over and over again. And we are carrying it to bed so that he can hug the book and sleep. My daughter is mainly treating books as a chew toy when no one is watching and at times trying to turn the pages to discover what’s inside.
And yet, he decided to keep away his book and try and flip through the pages of his sister’s book with her. She in turn , despite being so tiny has figured out that when we are reading out his story book, she can also actually join in by listening !

29136331_814480878738926_2007384834166489088_n

As adults there are so many times when we refuse to give up what we love doing just for a few hours to try and be with the other person and do what they truly want to do.

But children ? They can drop what they enjoy doing with unbelievable ease, and move onto another thing that makes the other person happy and immediately get engrossed in that.

May we all find the quality to be in the moment , be involved and be engrossed in what someone else loves doing – even if it is not what we might like.

Happy week ahead to all of you 🙂

For this time, here is a recipe that is super simple. It’s quick to mix and bake. Contains loads of spinach and some great spices . And a hint of Millet flour . It’s a great recipe to add to your collection of mealtime bakes and get more spinach into your child’s foodplate !

Pick up a fork and dig into these yum crustless glutenfree , butterfree Spinach and Caramelized Onion Quiche.

Ingredients –

1 bunch of spinach washed and chopped finely

2-3 cloves of garlic, chopped finely

1 large onion sliced thinly and caramelized till they are brown

1 cup milk

2 eggs

2 tbsp jowar/sorghum flour

1 tbsp oil

Seasoned with salt, paprika and thyme as per your requirement.

Method – Beat the eggs nicely and add the seasoning, as well as the chopped garlic. Add milk and beat well. Add the jowar flour and oil, mix well. Add the onions and spinach. Mix well.

Pour it into ramekins or tart tins. Sprinkle some cheese ( optional). Bake for 20-25 minutes at 175 degrees C.

 

 

 

amaranth, butter-free, healthy baking, jowar, millet, savoury, Uncategorized

Sunday evening conversations & Gluten-free Pizza topped with barbecue chicken

gluten free Pizza topped with barbecue chicken. The base is made of jowar sorghum millet , foxtail millet grains and fresh amaranth leavesMondays are not the most exciting days unless you truly enjoy what you do for a living. Sometimes it becomes better because of conversations that you have had the previous evening just as the weekend was winding down.

One such conversation while I sipped my #tea was with my 5 year old. I usually try and ask him what he wants in his #snack box and we negotiate or re-negotiate to come to a common ground on what we both are comfortable with 🙂 Now, remember I am not aiming to win the parent of the year award and so these are tough discussions about why store-bought chips cannot be a part of the box. But there are many moments which fill my heart with pride for the child I am raising – I told him that I will give him paneer / cottage cheese as one of the items for a snack on his #tiffin . He responded back saying that he wanted to eat #foxnuts / makhana . And as if to convince me he added ‘those are as healthy as paneer, Mamma’ . Truly speaking those are healthier and I realised that the slow and often challenging process of inculcating #healthyeating in #children is finally paying off ! 

On that note, let me share yet another one of my little boy’s favourites – a healthy pizza made with a base that you can’t imagine and topped with barbeque chicken.

Baked gluten free Pizza topped with barbecue chicken. The base is made of jowar / sorghum millet , foxtail millet grains and fresh amaranth leaves !

1 cup jowar

1/2 cup coarsely ground foxtail millet

1/2 cup chopped amaranth leaves ( red ones)

1 green chilly and 2 cloves of garlic

2 tbsp oil

Salt as per preference

1 tsp paprika powder for flavour

Warm water

For Topping – Homemade Pizza Sauce, Grated cheese, corn, capsicum, barbeque chicken pieces / shredded portions.

Mix the flours and the spices. Add the chopped leaves, green chilly and garlic and grind well.  Add to the flour-spice mix. Then add the oil and mix till it resembles coarse bread crumbs. Add warm water to bring together the dough. Let it rest for 30 minutes.

Roll it out into rectangles, cut the pizza slices / triangles and bake in a preheated oven at 170 degrees C, for 15-20 minutes until crisp. Remove and cool entirely, before storing in air tight containers.

Use with any toppings of your preference, and bake again for 10-12 minutes with the topping.

 

 

 

 

 

amaranth, baking, brownies, butter-free, chocolate, coconut sugar, gluten-free, healthy baking, jowar

Sports Days & Gluten-free, butter-free Brownies ( Millets-Amaranth)

28058925_10155491015006448_2836938648944509763_n

For the first 12 years of my school life , I went to a school that did not have its own field. It was the best school that I could have gone to – inclusive , close-knit, encouraging and warm. But we didn’t have a field that we could call our own – our Sports days were conducted in the field of another school. Our ‘heats’ and practice races were conducted in a large maidan / public ground. All that came rushing back to me as I sat in the pavilion and watched the field being prepared for the Sports Meet for my son’s class.

The way he would come and describe his field practice each day lifted my heart. The way he spoke about how they were running the races , made me smile immediately. The thrill of being in an open space , running a race , with your friends , the march-past , the flags , the dust-covered sports shoes. A child who didn’t care that the field didnt belong to her school when she ran. A child who didn’t care that the field did belong to his school when he ran.

It was as if Calcutta 1988 had merged into Bangalore 2018, seamlessly, from one childhood to another. From one field that we couldnt call our own, to one that we could.

We just loved the thrill of running a race, then and now 

 

Alongside that we also love a Butterfree , white sugar-free , Gluten-free Brownie that melts in the mouth.  Yup, that’s what a treat should be.

Superfood Amaranth ( if you didn’t know it already, it is my favourite flour ) in the form of grains mingled with dark chocolate – who says we need sugar or butter to make life happier ? 🙂

27654596_1528691193911859_6768047015686597098_n
Recipe –
  • 170g Dark Chocolate ( I used Bournville-  50% Dark)
  • 50 ml Sunflower Oil
  • 80 g Raw Sugar or Coconut Sugar
  • 50g Sorghum / Jowar Flour
  • 25g Amaranth Seeds , coarsely ground into a flour
  • 2 Eggs
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla extract

 

Mix the chocolate and oil, and  melt over a double boiler. Let it cool. Whisk together the sugar, the flours, baking powder. Preheat oven to 170°C.

Beat the eggs well and then add them to the melted chocolate-oil mix. Add the vanilla. Beat well. Pour the batter into your brownie pan or square tin which is lined with parchment paper. Bake for about 20-25 minutes. Cut into slices and serve.

cake, chocolate, coconut sugar, healthy baking, jowar, millet, oats

Baked Jowar(Millet)-Oats Dark Chocolate Fudge Squares & How the Mind is more powerful…

26196046_781427338710947_2507612866335590007_n

Chanced upon this place in the heart of Bangalore and what a serene place it was , with a sense of purpose. A plant nursery by the Association of People with Disabilities, and the memory I will have imprinted on my mind is of a young boy without legs, expertly guiding us through the rows of plants to help us choose what we were looking for. I did not want to embarrass him by taking a picture and so I strongly urge you to visit the place to meet him, and realize how knowledgeable he is.

Truly the mind is so much more powerful than the body will ever be.

And the icing on the cake was to see my son loving plant our plants into the pots 🙂

26167928_781427292044285_650593431182929619_n

What more could one ask for , to brighten up a weekend ? There is one more thing that could brighten it up a wee bit more 🙂 These yum and healthy fudge squares.

 

Baked Jowar – Oats Dark Chocolate Fudge Squares

26169394_10155381348896448_393952019651993787_n

  • 200g dark chocolate, broken into cubes (I used Bournville, 50% Cocoa)
  • 3/4 cup coconut sugar
  • 125 gms butter
  • eggs
  • 3/4 cup flour mix ( half jowar, half powdered oats)
  • 1 tsp vanilla extract
  1. Pre-Heat the oven to 160 C. Prepare a square tin or square sectional baking pan, since this is a traybake.
  2. Melt the chocolate, coconut sugar and butter in a pan. Keep stirring with the whisk and then when its well mixed, remove it from the heat. Allow it to cool off.
  3. Beat in the eggs,  flour mix and vanilla extract.
  4.  Pour the mix into the tin and bake for 25 mins or so.
  5. Cool in the tin and then cut into squares.

 

almond, baking, cake, coconut, coconut sugar, healthy baking, wholewheat

Gearing up to start 2018 and the Wholewheat Coconut Almond cake

Gearing up to start 2018 

26167076_10155374182971448_7854224617750956106_n

The cupboard can definitely be cleaner but that’s the best I can manage with a 5 year old and a 6 month old acquiring new personalities in 2018 – while one has discovered that she has a voice and she must use it at the highest pitch possible , the other has realized that he still prefers his sister’s rattles to his puzzles ( as is the case with all siblings !) .

But then 2018 was never going to be about a cleaner baking cupboard  it is about more and more opportunities to dig into it and try out all that it contains !

 

One such opportunity arose when I had to think through a healthy ingredient, for my healthy baking community bakers on Facebook, Ovenderful Mom Bakers Community, to bake with, for the month of January. And guess what – its Coconut !

Here is my first take ( or rather bake!) – a lovely Wholewheat Coconut Almond cake with coconut sugar. The thick sauce on top is a mix of Coconut cream, coconut powder and some almonds.

26167798_10155374076256448_2632627668007722951_n.jpg
Recipe –

1 1/4 cup wholewheat flour

1 tsp baking powder

1/2 dessicated coconut

1/2 ground almonds

3 / 4 cup coconut sugar

2 eggs

100 gms butter

1/2 cup milk

Preheat the oven at 165 degrees C for 10 minutes. Cream the butter and sugar well. Add the eggs and mix, one at a time. Add the ground almonds and dessicated coconut, and mix well. Add the sifted flour and milk, alternately.

Transfer into an 8 inch round pan. Bake for 25-30 minutes and allow it to rest before removing from the pan.

For the topping, all I did was mix coconut cream and some coconut powder. I am fine with the mild sweetness that the cream lends. But if you want it sweeter, add a healthy sweetener of your choice.

 

 

 

 

 

baking, healthy baking, oats, savoury, vegan, wholewheat

Of seeing joy in simple things…and Wholewheat Oats Jeera(Cumin) Kasoori Methi Crackers

IMG_5750One of the ‘big’ super-special outings my son and I shared while staying in Richmond Town, was to suddenly plan a visit to Cubbon Park ( The above picture is not of Cubbon Park, but another park in Wellington 🙂 ) . The serenity of the park especially on a week-day would re-energize me while the old-world no-frills rides, the toy train, a pack of juice and hot popcorn from the vendor there would fill my son with glee.
We shifted homes some months ago and the Park became very far to go to, in a spontaneous manner. I was a little worried  about how I might explain the sudden drop in our visits to my son when he asks about it again. In addition to that when we moved homes, I was 6 months pregnant with my second baby so I wasn’t looking forward to traversing the breadth of the city.
But, explaining things like distance and traffic to a 4 year old and then seeing his disappointed face- I wasn’t looking forward to it.
Then, he woke up one morning and said “After a while can I have some juice and popcorn?” My response – “Yes you can”. His reply – “Wow, that will be just like a ‘picnic’ , like when we would go to the Cubbon Park”.
A child’s mind is like a natural receptor for picking up the positives, absorbing the fun part of each situation and moving on. The child sees joy in the simplest of things.
An adult’s mind, on the other hand, worries and worries about the negatives and mundane issues. I learnt that from my son that day.
In line with seeing joy in simple things, here is a recipe that is not only simple, but brings together warm and hearty flavours that can create a sense of winter for you, even if you live in a city that does not have winters. Like me.
Wholewheat Oats Jeera-Kasoori Methi Biscuits
Final

Ingredients

1 1/2 cups whole wheat flour

1 cup Oats ( Rolled)

Jeera and Kasoori Methi, as much as you prefer

Salt as per your preference

Homemade garam masala, as per your preference

Red chilly powder , as per your preference

4 tablespoons of oil + 2 / 3 tbsp of ghee ( to make a vegan version, exclude ghee and add only oil)

Warm water to bring the dough together

Method

Mix together whole wheat flour, oats( I ground them roughly), salt, jeera, kasoori methi in a big bowl.

Add the oil and ghee, into the above mix and rub into it till it turns crumby. Add only as much warm water is needed to bring the dough together. 

Preheat oven to 165 degrees Centigrade and prepare your biscuit tray. 

Roll out the dough as thin as possible. Cut out the crackers with a cookie cutter. Arrange them on the baking tray. Bake for 15-20 minutes till it turns crispy. Cool it off and store. 

 

baking, gluten-free, healthy baking, millet, rice flour, savoury, Uncategorized, vegan, vegan baking

Being “Grounded” and Gluten-free, Vegan Spicy Jeera Crackers

Final picThe lady who was my house help at my previous home came to meet me a couple of days ago. We started catching up about each other’s lives – her by asking me about how I was coping up with the baby and me by asking her about whether she had found sufficient work. Somewhere along the line the conversation drifted into areas that I realized mattered to both of us, as mothers and working women – children’s education and schools, and rising house rents and inflation.

Life has a funny way of bringing back people from your past always – it’s just an amazing thing because while it’s great to be able to talk about larger complex issues to a wide audience, it’s as important to connect to someone who you can exchange ideas with on the ground level issues at hand – it keeps you grounded. It keeps you wanting to always come back to earth no matter how high you fly. 

Our link to the earth is what drives all else, no matter how widely we travel through the vast, blue skies. And on that note, here is a recipe which is earthy, uses flours and spices are more connected to our Indian taste-buds and fairly easily available locally.

1 1/2 cups Bajra / Pearl Millet flour

1/2 cup Rice flour

Salt , red chilly powder as per your taste

1 tsp of Amchoor powder

1-2 garlic pods that are mashed

2 tbsp Jeera

2 tsp homemade Biryani masala

3 tbsp oil

Hot water to bring it together.

Mix all the dry ingredients together. Add the oil and rub it in. Add the hot water and knead it. Cover and keep for 30 minutes to rest the dough.

Roll out the dough. Cut the shapes you want ( I used a pizza cutter for this). Roll it very thin so that they are thin and super crisp.

Bake in a pre-heated oven at 170 degrees Celsius for 20 minutes. And let them cool off. Store in an air tight container.

IMG_6307

 

amaranth, baking, coconut sugar, eggless, gluten-free, healthy baking, Uncategorized, walnut

Simple Tasks…Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda)

IMG_6258.JPGGive a child a simple task that involves some work , some fun and they can keep themselves engaged with it for such a long time. Amazing, absolutely wonderful to see it – I asked my son to help me wash, clean and dry some of the baby’s rattles and he spent over an hour doing just that. I might have done it faster – but then I wouldn’t have realised that enjoyment is far better than efficiency  And so I gave the task of mixing the flour with the dates and walnuts to my little boy when I was baking these yum squares.

Baking with Gluten-free flours is not an easy task. It takes a lot of experimenting, a lot of courage and a lot of thought process, to bake something that will be delicious and full of nutrition.

Here is the result of one such delicious baking experiment that took shape when I decided to check out the Grow Fit Gluten-free flour mix.

Chewy, intense and perfect for snacking Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda).

The Flour by itself, is Gluten-Free, Diabetes Friendly, PCOS-Friendly Thyroid-Friendly and Low-Carb. You may need to adapt the other components to ensure that the final baked squares fit in those parameters too.

Flour Link: https://getgrowfit.com/collections/essentials/products/low-carb-gluten-free-roti-flour

IMG_6261

Recipe –

1 1/2 cups of the Gluten-free flour ( mainly contains Bamboo Seed, Amaranth Seed, Soybean, Arrowroot, Oats, Flax Seed)

 

3/4 cups Coconut Sugar

Dates and Walnuts chopped

2 tbsp Honey

3-4 tbsp Ghee/melted butter

Mix the dates and walnuts into the flour and coat them well. Add the coconut sugar into this mix, using a whisk. Add the butter or ghee. Finally add honey to bring the dough together. Press it into a baking tin that is greased and lined with baking paper.

Bake for 15 minutes in a prebaked oven at 175 degrees C. Open it, slice it into squares while it is still soft and then put it back into the oven for another 10 minutes of baking.

Cool and remove the slices.

 

 

 

 

 

baking, cake, healthy baking, semolina, wholewheat

Football Buddies and Semolina Orange/Kinu Cupcakes

There is a moment of calm at the point where a super tiring day ends and a sleepless night begins – that moment is this picture for me. Football buddies don’t need to have the same shoes or shoes at all. They don’t need to speak the same language. They don’t need to wear similar clothes. They don’t need to carry where they come from to the field – they need to simply carry who they are. They only need to have the same passion. They only need to discover the sense of rhythm, that works for them and their game. And that is the game that is in play, with a great sense of concentration between the two boys – the one of the right is my son, the one on the left is the little boy we met at Richmond Park, when we were playing there.

10275948_10152789898016124_3241887058774032015_n-300x168

On that note of carrying who they are from within, here is one fruit that carries its depth of flavours in all bakes – Orange.

I did a batch of Semolina/Sooji Cupcakes with Kinu, which is a variant of orange but more intense in flavour:)

Here is the recipe for you to try out.

20108351_1339998099447837_2911104312047731488_n

  • 100 g unsalted butter, softened
  • 1 tablespoon finely grated lemon rind/orange rind
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups semolina
  • 1/2 cups wholewheat flour
  • ½ cup milk
  • add a little vanilla extract
  • For the Kinu syrup (check the sugar in the syrup to ensure that when combined with the cupcakes it does not become excessively sweet) 1/4-1/2 cup caster sugar Almost 1/2 cup lemon or kinu juice, strained

Procedure –

  1. Preheat oven to 180°C. Line cupcake tray with liners.
  2. Using an electric mixer, beat butter, orange rind and sugar on high speed. Add eggs, 1 at a time, beating between each addition.
  3. Stir in semolina, ww flour and milk.
  4. Spread mixture into cupcake liners. Bake for about 25-30 minutes or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, make the kinu syrup: Place sugar, kinu juice and a little cold water in a saucepan over low heat.
  6. Pour half the syrup over cupcakes by make tiny insertions to allow it to get absorbed. Let it stand for about 15 minutes and then serve.

 

 

 

baking, biscuits, cane sugar, chocolate, coconut sugar, cookies, eggless, gluten-free, healthy baking, liquid jaggery, vegan, vegan baking

The Sounds of the Night and Eggless Gluten-Free Ragi Amaranth Chocolate Biscuits ( Vegan version also)

13606662_983472168433767_6897550753612608363_n.jpg
It’s 3 weeks since we welcomed our second baby into this world – our little girl.
As it is with newborns – the erratic pattern that sets in with their arrival , seems to be overwhelming at first. You start taking it a day at a time. Then you tell yourself that as a second time mom you are seasoned and will handle it with ease.  Much to your shock you realize that each baby is different ( yes, everyone might say it to you but it’s only when it happens that you realize it )  and while you might be able to handle it a bit better, you still tend to struggle with a lot of the basics.
Then you calm yourself down.  Your mind makes the effort to find the high points in seemingly crazy days that flow so rapidly and fluidly into each other, that you stop seeing the calendar.
I have found those moments of re-connecting with the positive elements around me, in the middle of the nights that I am spending awake. Since those times always seems to go by slowly  in order to bring some calmness to one’s tired soul I have rediscovered the sounds and sights of the night – the sky at 3 AM, the moth flitting under the dim night lamp , the rotating fan’s monotonous and comforting sound, the slight drizzle that falls on the road beyond the curtains, the occasional dog barking up a storm, the quiet breathing of my other child sleeping.  Nothing can break that rhythm of the night sounds – and that is the peace that every new mother clings to, as she remains awake with her newborn baby and manages a slight smile.
The darkness of the night always reminds me of one of the flours I discovered when I moved to Bangalore 5 years ago – Ragi. Apart from being highly nutritious, I realized that being a naturally gluten-free flour it lends itself to so many recipes. So I tried using it along with Amaranth seeds in a biscuit recipe. And these beautifully flavoursome bites emerged as a result of the experiment.
Gluten-Free Eggless Ragi Amaranth Chocolate Biscuits

1 cup organic ragi flour

½ cup amaranth seeds

½ cup organic cane or coconut sugar

100 gms unsalted butter ( for vegan version use peanut / apple butter or oil – texture will change)

2 tbsp cocoa powder

1 tbsp organic liquid jaggery

Add the dry ingredients together and whisk them well. Rub the butter into the dry ingredients and add the liquid jaggery. Mix well and keep in the fridge overnight after cling wrapping.

Shape them into cookies, place them onto a greased tray and bake at 170 degrees C for 20 minutes, in a preheated oven.

 

baking, butter-free, healthy baking, savoury

Second pregnancy & Zero-Fat No-Flour Baked Chicken Cutlet

IMG_6025

How does your second pregnancy feel different emotionally from your first one? I have never asked that question to anyone, but I did ask myself.

And the responses from within were mixed, confusing, unclear –

Because as you get ready to welcome your second baby, you also look at your first one, with a lot of pride and that twinge of regret about them having grown up so fast.

Because as you wonder about managing two children, you yet again look at your first one, and feel yourself slipping in and out of the role of a mother, and a confidante ( I don’t know if this will be the case in some years, but at 4 1/2 years of age, they still feel comfortable confiding in you 🙂 

Because you know ( for sure this time !) that life has changed irrevocably and will never ever be the same, and then you look at your first one, to realize with even more incredulity about how you held onto your belief that life will have some semblance to what it was in your pre-baby days !

Because you longingly pat your tummy as you wait for the second one’s arrival, with the same longing in your soul to turn your first one back into a baby in your lap…

Because you speak those words of love to your second baby, to welcome them into your family, and the same love spills out of your eyes when you watch your first one pretending to be fearless and yet look out for your hand before crossing the road…

On that special note, I wanted to share one of the bakes that my first baby loves and I make many versions of.

Zero-Fat No-Flour Baked Chicken Cutlet – With White Pepper, Coriander, Garlic

Ingredients –
250 gms chicken mince
1/2 onion chopped
2 cloves of garlic
2 small sprigs of fresh coriander
Salt as per your taste
2-3 tsp of freshly ground white pepper
1 tsp paprika powder
A handful of boiled peas
A slice of wholewheat bread if needed to absorb excess moisture in the mixture
Some sooji / semolina for coating

Method –
Some people prefer to use the mince as is. But I like to partially cook it in cinnamon for added flavour and then use. So just half-cook the mince with 1 small stick of cinnamon.

Then remove the stick, add the mince plus garlic cloves and onion in a food processor to grind it ( I don’t prefer a very smooth paste, so I leave it a little chunky).

Add the green peas, coriander, white pepper, paprika powder and salt one at a time to the mix and mix well.

If the mixture feels like it has too much moisture you can add some crumbs of wholewheat bread, else leave it as it into the fridge for an hour or so.

Take it out of the fridge, shape it into cutlets, coat it lightly with very fine sooji / semolina and place it on a greased baking tray. Bake it in the oven for about 20 minutes each side, at 180 degrees C and they are ready!

 

My tip – use freshly ground white pepper. The flavour is amazing.

I have done the same version with soya before for a friend whose vegetarian. Also used sooji for the coating.

 

For a vegetarian version, use soya ( granules or nuggets) cooked the same way. It gives a similar texture to the cutlet. If you don’t want to use sooji since it might make the cutlet seem dry, you can use wholewheat bread crumbs.