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Crispy veg cutlet recipe | Cook with Budgett

 Crispy Veg Cutlet Recipe  Cook with Budgett - Simply best yet tasty recipes is all set to again amaze you with outstanding recipes quoted as Crispy Vegetable Cutlet also called as veg cutlet is a crisp, tender patty made with the help of a mixture of hearty veggies made out of fresh herbs and breadcrumbs.  This crispy veg cutlet recipe stands as a popular snack in Indian cuisine and there are plenty of ways to make them and enjoy them. These vegan vegetable cutlets are basically pan-fried to keep it healthy and fully nourished, but as you prefer you can shallow it fry. While there are many words to quote what a cutlet is, but let's stick to the Indian and our version of the cutlet. There are both non-vegetarian versions and vegan as well plant-based versions of cutlets in Indian cuisine. In either way, the cutlet is always still found to be breaded and fried. Cook with Budgett recipe is a veggie cutlet that is suitable for both vegetarians and vegans as well. A crispy veg cutlet i

Quick Breakfast Recipe | Maharashtrian Style Poha | Cook with Budgett

Maharashtrian Style Poha Recipe


Photo Courtesy - Shweta in the kitchen


 Cook with Budgett - Simply best yet tasty recipes brings another quick breakfast recipe. Poha recipe is a popular Maharashtrian breakfast made from flattened rice, herbs. It is a staple breakfast in our home which we all love. 

This poha recipe of Cook with Budgett is totally gluten-free and 

"Delhi walo tyaar ho jaayo khaane ke liye tasty quick breakfast poha recipe"

Poha recipe is a quick breakfast dish. Basically, poha is made by mixing flattened rice with a mix of seasoned spices and onions.


It is too easy to make poha recipe and when you are making it with Cook with Budgett then it's like. To make it more nutritious you can add boiled peas with some grated carrots, roasted peanuts, cashews and garnish them with coriander leaves and grated coconut.


There are many ways by which our quick breakfast recipe can be made. Example: If you are adding potatoes then you can either fry them. I have grown up having poha for breakfast apart from Idli, Dosa, and Upma. My mom, i swear the way she used to make it's mind-blowing and the day it used to be made the hearty breakfast it stands for me and for you also I wish to feel the same  


Ingredients

Main Ingredients

▢2 cups poha (thick variety) – red or white beat rice or flattened rice

▢Half cup finely chopped onions or 1 medium-sized onion

▢Quarter teaspoon turmeric powder

▢1 teaspoon mustard seeds

▢2 to 3 tablespoon peanuts

▢11 to 14 curry leaves

▢1-2 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies

▢1-2 teaspoon sugar or add as required

▢2-3 tablespoons oil – sunflower, peanut, or any neutral tasting oil

▢salt as required

Photo Courtesy - Piping Pot Curry


For Garnish

▢3 to 4 tablespoons coriander leaves (cilantro)

▢1-2 teaspoon lemon juice or add as required

▢3 to 4 tablespoons grated coconut or add as required according to taste


Instructions

Preparation

  • Rinse the poha in water till it gets completely softened.
  • They should lose their crunchiness and when you break them between your finger, they should easily get mashed.
  • Now the time comes of adding sugar, salt with some pinch of turmeric powder to poha and gently mix it up.
  • Completely dry roast the peanuts in a heavy pan till they become crunchy and tasty.

Making Poha

  • Heat up the oil in the same pan.
  • Crackle up the mustard seeds first.
  • Then add onions and saute them till they become translucent.
  • Add curry leaves and green chilies. Saute for half a minute.
  • Add the roasted peanuts and stir.
  • Add the poha and stir it up.
  • Cover and steam the poha for 2-4 minutes on a low-medium flame.
  • Switch off the fire and let the Kanda poha remain covered for 2 to 4 minutes.
  • Remove the lid and sprinkle some lemon juice, coriander leaves, and grated coconut on poha.
  • Give a gentle stir and serve Kanda poha hot with tea.

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Cook with Budgett

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