Tuesday, August 11, 2009

Cabbage Thoran

  1. Half of a medium sized cabbage(shredded)
  2. Half of a coconut
  3. Onion-1 finely chopped
  4. Green chillies-3 slit length wise
  5. curry leaves
  6. Urad dal-1tsp
  7. mustard seeds-1 tsp
  8. chana dal(optional)-1 tsp
  9. Jeera-1 tsp
  10. garlic (crushed)-2 or 3 cloves
  11. turmeric-1 tsp
  12. chilly powder-1tsp
  13. oil(coconut oil or sunflower oil)


1.Scrap one half of a coconut and keep aside.

2.Mix shredded cabbage and finely chopped onion and keep aside.

3.In a pan heat some oil and crackle mustard seeds and urad dal.Now add curry leaves and green chillies.

4.Now add the cabbage and onion mix to it.Add 1 or 2 tsp of haldi , 1 tsp of red chilly powder and salt in to it.Cover and cook on medium flame/low flame.

5.Meanwhile grind coarsely jeera,scrapped coconut and crushed garlic.

6.When cabbage is cooked thoroughly add the ground masala in to it and mix well.

7.Lower the flame and cook again for 1 or 2 mts.

8.Remove from heat and serve.



  1. Coconut scrapped-1/2 of a coconut

  2. Julienned (cut length wise) vegetables like snake gourd,ash gourd,carrots,raw banana,cowpea beans,drumsticks,elephant yam,brinjals,madras cucumber-3 cups

  3. Jeera-2tsp

  4. crushed garlic-4 or 5 cloves

  5. Green chillies -2 slit length wise

  6. curry leaves

  7. Coconut oil

  8. tamarind extract-1/2 cup

  9. turmeric-2 tsp


1.Cut the vegetables in to thin long strips.Here i have used 2 drumsticks,a 10cm piece of snake gourd,1 raw banana,3 small round brinjals,1 small carrot,10 or 12 cowpea beans(achinga or neelan payar),1/2 of a medium sized yam,1/2 of a cucumber,1/4 of a 25ogm ash gourd.

2.Grind coarsely scrapped coconut ,crushed garlic and jeera together and keep aside.

3.Make tamarind extract (not very thick).If you have seedless tamarind,just soak it in 1/2 cup water and squeeze it.

4.Now in a thick bottomed pan add 2 tablespoon of coconut oil and vegetables and green chillies(don't mix).Now add turmeric and chilly powder and salt and 3 tablespoon of water and cover and cook.

5.When the vegetables are cooked thoroughly,add tamarind extract into it.

6.After 3 mts add the coconut mixture and mix well.

7.After 2 mts remove from heat.Now add 1 tsp coconut oil and some curry leaves in to the aviyal ,mix well and serve.

Chicken Fried Rice

  1. Rice-2 cups
  2. Lemon juice of 1 lemon(seeds removed)
  3. water-4 cups
  4. salt
  5. Oil-2 tablespoon.
  6. Onion-1 finely chopped
  7. Ginger garlic paste-1 tablespoon.
  8. Carrot-1 finely chopped
  9. Beans-finely chopped-1/4 cup
  10. Spring onion-finely chopped-a small bunch
  11. Boneless chicken pieces(squared)-1/2 cup
  12. Cornflour-3-4 tablespoon
  13. soysauce-1 tsp
  14. pepper-2 tsp
  15. salt
  16. Oil-for frying chicken pieces
  17. eggs-2
  18. pepper- a pinch
  19. salt
1.Soak 2 cups of rice in water for 30 mts.
2.Coat the chicken pieces with cornflour,1/2 tsp soy sauce,salt and 1 tsp pepper and fry them.
3.Cool the fried chicken pieces and chop them further in to very small pieces and keep aside.
4.Now Boil about 4 cups of water and add rice in to it .Add lemon juice and salt and cook for about 10-12 mts or till the rice is 90% cooked.
5.Remove from heat and pour cold water in to the rice .Now drain off excess water and spread it on a flat plate.
6.Now partially cook the chopped carrots and beans.Drain off excess water and keep aside.
7.Heat about 2 tablespoon oil in a pan and add chopped onions.When the onions start changing colour add ginger garlic paste.
8.Now add partially cooked vegetables and saute them for a while.Add half of the chopped spring onions.
9.Now lower the heat and add fried and chopped chicken pieces and mix them.Add 1/2 tsp soysauce and a teaspoon of pepper and salt and mix them.
10.In another pan heat some oil and scramble the eggs with pepper and salt.Remove from heat.
11.Garnish with chopped spring onions and scrambled eggs and serve.

Chicken fry

I know that it's been a couple of weeks or more since i posted the gateau recipe.Well..i have been experimenting a lot in between and some of them came out really well and some of them were a flop.I will try to post 3 chicken recipes and some kerala special items today.Do try them and comment.


1.Chicken Pieces-1/2 kg

2.Ginger garlic paste-2 table spoon

3.curd-3 tablespoon


5.Maida(flour)-4 tablespoon

6.cornflour-1 tsp

7.water-to prepare batter

8.cornflakes-crushed -1 cup


1.Marinate the chicken pieces with ginger garlic paste,curd and salt for about 4 hrs

2.Cook the marinated chicken pieces till they are about 75 % cooked...

3.Remove from heat and keep aside the chicken pieces

4.Make a thick and smooth batter with maida,cornflour ,salt and the leftover gravy of the cooked chicken .

5.Dip the chicken pieces in the batter and coat them with crushed cornflakes on all sides.

6.Fry them in hot oil till they become golden brown in colour.

Recipe source-vanitha magazine

Wednesday, August 5, 2009

Shahi Kofta

(For Koftas)
  1. Minced boneless chicken-1/2 kg
  2. Garam Masala-1 tsp
  3. Finely chopped ginger-1 tsp
  4. Green chillies-3 chopped
  5. Cashew paste-3 tbsp
  6. Chopped coriander leaves-1/4 cup
  7. Salt
  8. Cornflour-1/4 cup


  1. Mix all the ingredients except cornflour using your hand .Make round lemon sized koftas and keep aside.
  2. Heat oil in a pan .Mean while roll the koftas in cornflour .
  3. Fry these koftas till they become a creamish brown(very very light brown).
  4. Drain off excess oil and keep aside.

To prepare Shahi Gravy


1.Finely chopped onions-2 medium sized

2.Julienned onions-2 medium sized

3.Cashews(soaked in water)-50gm

4.Cardamom,clove,star anise,cinnamon-1 each

5.Saunf(fennel)-1/2 tsp

6.Ginger garlic paste-1 teaspoon

7.Chilly powder,coriander powder-1/2 tsp each

8.Chopped tomato-1/2

9.Ghee-1 n half tsp

10.Chopped ginger-1 tablespoon

11.Chopped green chillies-3

12.Turmeric- a pinch

13.Water-2 cups

14.Nutmeg powder-1 tsp

15.Mace powder(powdered japatri)-1/4 tsp

16.Coriander leaves to garnish

17.Fresh cream-1/4 cup


1.Heat 2 tablespon of oil in a pan and add the spices(ingredients 4 and 5).When a nice aroma starts coming add ginger garlic paste and chilly powder and coriander powder .

2.Add julienned onions and saute them.When it becomes light brown ,add chopped tomatoes and saute again.

3.Remove from heat and add cashews soaked in water.

4.Cool and grind by adding water,so that you get a nice silky shahi gravy.

5.In another pan heat ghee and chopped ginger and green chillies and saute them.

6.Now add finely chopped onions .Add turmeric when the onions become light brown .

7.Add shahi gravy and 2 cups of water into it.

8.Add salt ,coriander leaves,nutmeg powder and mace powder.

9.When it starts boiling ,add fried koftas.You can add li'l more water if you like.

10.Cover and cook for a few minutes.

11.Add fresh cream to it and mix well and then remove from heat.

12.garnish with coriander leaves and serve.

Recipe source-cookery show hosted by lekshmi nair

Wednesday, July 15, 2009

Orange and Lemon Gateau

Another wonderful cake recipe here...I got this one from Tarla Dalal's cook book and i never ever imagined that this cake would come out so beautifully .When i read the recipe for the first time ,i thought that it won't taste good.The recipe contained the use of lemon and orange juice and all,and i had never tasted a citrus flavored cake ,so all these doubts about the taste tried to demotivate me from trying it.But each time i opened the book to refer a recipe,the picture of this cake came first and i couldn't resist the temptation and the result was ....this cake which u see on the top right side !!!!

Well,I made some small changes to the original recipe,since I wanted a large cake.The original recipe mentioned one ,3egg fatless cake and slicing it in to 2 circular halves .But i made two ,2 egg fatless cake,to avoid slicing the cake and also to increase the quantity.Also i didn't use orange colouring and instead of fresh cream ,i used whipped cream.So here's the recipe .


For the cake

2 Large eggs
Plain flour-1/2 cup
Powdered sugar -1/2 cup
orange essence-2 drops
Orange Juice-4tbsp(For sprinkling on the baked cake)
[This is for one cake.You have to make another cake with the same ingredients.That means you will need 4 eggs,1 cup plain flour and 1 cup sugar and 4 drops essence in total.But you have to make 2 separate cakes,beacause that is the safest method.If you don't want to make 2 cakes,bake one 3 egg cake .For that you need 3 eggs,0.80 cup flour,3/4 cup sugar and 2 drops essence.]

For the filling

Orange juice-1 teacup
Lemon juice-of 1 lemon
Orange rind-1/2 tsp
Orange essence-a few drops

Other ingredients

Whipping cream powder-150gms
Cold water-270ml
Powdered sugar-3 tbsp
A li'l grated chocolate or butterscotch powder.
Chocolate chips ,butterscotch chips (optional) .

For the cake

1.Beat the eggs and sugar very well until thick and double in quantity.

2.Sieve the flour and fold in the the sieved flour carefully in to beaten mixture and mix gently with a metal spoon(I used wooden spoon).

3.Grease and dust(the base as well as sides) the baking pan .

4.Pour the mixture into the prepared baking pan.

5.Bake in a pre heated oven at 200 degree celsius for 15 mts.

6.When the cake leaves the sides of tin and is springy to touch ,take it out from the oven .

7.Invert the tin over a plate and tap sharply to remove.

8.Cool the cake.

9.Sprinkle orange juice over the cake .

10.Similarly make the second cake and cool and sprinkle orange juice over it.

[If you are making a single cake,ie of 3 eggs,after cooling the cake divide it in to 2 parts(circular)

and then sprinkle orange juice over both the cake parts]

For the filling

1.Mix the orange juice,cornflour,lemonjuice,sugar and 1/2 teacup of water.Put to boil and go on stirring and cooking until the mixture becomes thick.Cool.

2.Add orange rind and orange essence[Orange rind is nothing but the peel of orange,but here you have to use the orange part of the orange peel,because white part will spoil the cake.You can get the orange part by grating the orange skin using a grater or peel the orange part with a fruit skin peeler.]


Now to proceed,

4.Beat the whipping cream powder with cold water and sugar at maximum speed for 3 mts,ie until it becomes creamy and thick.

5.Now add 2 tablespoon of sweetened cream to the filling

6.Spread the filling over one cake and place the other one on the top.

7.Cover the entire cake with the balance sweetened cream.

8.Decorate with grated chocolate ,butterscotch chips,chocolate chips ,orange etc.

9.Refrigerate before serving.

Source:Tarla Dalal's cookbook

Paneer Rice


Basmati Rice-1and 1/2 cups
Onions-2 medium sized
Green Chillies-2 or 3
Ginger garlic paste-2 tsp
Coriander leaves-a small bunch
Chilly powder-2 tsp
Turmeric-1/2 tsp
kashmiri chilly powder-1/2 tsp
coriander powder-1/4 tsp
Salt-to taste
Oil-1 or 2 tsp
Saffron-a 3 or 4 strands(optional)
1.Crumble the paneer and keep aside.
2.Saute chopped onions in a pan using 1 or 2 tsp of oil.
3.When the onions start changing their colour ,add ginger garlic paste and green chillies .
4.You can add some coriander leaves at this stage.However this is optional.
5.After 2 minutes ,add chopped tomatoes and mix well.
6.Add chilly powder,turmeric powder,coriander powder,kashmiri chilly powder ,salt etc and mix thoroughly.
7.After sometime ,say about 2 minutes,add crumbled paneer and mix well .
8.Cover and cook for about 4 to 5 minutes in medium flame.
9.After 5 minutes add the cooked rice into this and mix well.
10.Now this step is optional,just put a few strands of saffron in 1/2 tsp of milk and stir and pour it into the paneer rice.This gives a nice aroma and flavor to your rice
11.Garnish with chopped coriander leaves and serve
Some extra tips
Here ,I cooked 1 n half cups of rice with 3 cups of water and salt.You can also make biriyani type of rice,ie first saute the spices,then roast cashews and raisins and then roast rice and then add water and cook.This will give richness to your rice.
Another thing is that you can use basmati rice or sona masoori rice or pachari(malayalam).
Again,to add extra taste,you can use ghee or dalda or their mixture(Not a healthy option).
Again,you can even omit tomato while making paneer burji.Paneer rice which i have made is actually rice mixed with paneer burji.You can add garam masala or spices while making burji also. These variations will help you get a different taste each time you make it.
So try this one and as i always request ,please let me know after trying this.

Sunday, July 12, 2009

Neychoru(Ghee Rice)

Now..this is also Ruxana's recipe,i tried the same recipe 3 times to get a better taste by replacing ghee with oil,then both together,then with dalda alone and then finally using dalda and ghee together.The fourth one in which i used dalda and ghee together gave me the taste i wanted .
I know that this is not a very healthy option,but i had to let go all the worries to get the taste of neychoru which i had ,while attending my friend's marriage.
Basmati Rice-1 cup
Onions -1
water -2 cups
Spices like cinnamon,cloves,elaichi,japatri etc
Cashews,raisins,coriander leaves and 1/2 Onion cut in to thin strips -for garnishing
Wash and soak the rice in water for 30 minutes.
Julienne(cut in to long thin strips) the onion .
In the cooker heat dalda and ghee .
Fry a half inch piece of cinnamon,2 cloves,2 elaichi and a li'l japatri in that.
Meanwhile once an aroma starts coming from the spices ,put cashews and fry them till golden ,then raisins and take them out.
Simulataneously boil 2 cups of water in another pan along with 1/2 inch piece of cinnamon,1 elaichi,1 clove and salt.
Add Onions and fry them till they are lightly golden and add drained rice into it and fry them for about 3 -4 mts ie till they crackle.
When the water in the other pan starts boiling add it to the rice and close the cooker and cook it for exactly 2 whistles .
In a small pan ,heat a li'l ghee and fry 1/2 onion till dark brown in colour and drain the oil and keep it aside.
Once the steam is completely gone,garnish it with fried cashews,raisins ,coriander leaves and fried onions.

Nadan Chicken Roast(Palakkad Style)

I must say that I have never come across such an easy tasty chicken roast before.Well,the courtesy goes to Ruxana (indirectly to her mom),my sweet friend.Although she gave me the recipe a couple of weeks before,I couldn't try it out that time.But,last sunday after our exams got over ,I cooked this with the help of my hubby,Shyam and guess what....it was a hit !!!!The special feature of this roast is that it is so easy to make and less time consuming ,but it doesn't lessen the taste....So guys, here is the recipe of Ruxana's Palakkad Style Chicken Roast
For Marination
2.Shallots(small red onions) -15-20 nos
3.Ginger +Garlic+Jeera paste-1.5 tablespoon
4.Chilly powder-2tablespoon
6.Turmeric(haldi)-1/2 tsp
7.Garam Masala-2 tsp
8.Coconut oil-1 tablespoon
For Roast
Coconut oil-for roasting
Onions-3 chopped julienne
Turmeric-1/2 tsp
Chilly powder-2 tsp
Curry leaves or coriander leaves- to garnish
Grind shallots and jeera and make a coarse paste.Mix this with Ginger garlic paste and all the other ingredients ie from 4 to 9 and salt.Coat the chicken pieces with this marinade.After 5 - 10 minutes ,cook the marinated chicken in cooker for exactly 2 whistles ,using little water.
Now julienne the onions ie cut the onions in to thin long strips .In a pan,add 2 tablespoons of coconut oil .When it becomes hot,add curry leaves and saute the onions,till they become light golden colour.Now add chilly powder and haldi and salt according to your taste.I added more chilly powder because we like spicy chicken.
Now put the cooked chicken pieces and saute again in medium heat.You can add the chicken stock (the water with which you had cooked the chicken) after 2 minutes.Mix everything thoroughly and cook on medium heat for about 5 -10 minutes.Well,this time depends on how well your chicken has been cooked in the cooker.So you can vary the time.And,then when a nice aroma starts coming,turn off heat and garnish with curry leaves or coriander leaves.
Here I used curry leaves because ,I like them when i cook with coconut oil.But Ruxana's recipe mentioned using coriander leaves.Next time i will garnish with coriander leaves,because i think that will give more taste.
So ,please try this out and let me know asap.
And Rukku,I thank you again for this wonderful recipe and Shyam,I thank you for all the help and your wonderful feedback...

Monday, May 4, 2009

Aloo-Baingan Curry

Small round brinjals(purple or green)-8
Turmeric-1 tsp
Coriander leaves to garnish
Masala Ingredients
Mustard seeds-2 tsp
Cumin seeds(jeera)-1 tsp
Garlic-6 cloves
Red chilly powder-2 tsp
Oil-to saute
In a pan saute the masala ingredients and cool them.Grind the masala and keep it aside.
Boil potatoes separately and keep aside.Cool it and peel off the skin and cut it into rounds of 2 inch thickness.
Cut the brinjals halfway in both directions(ie in a + form).
In a pan ,heat some oil and cook brinjals with salt and turmeric.
When the brinjals get half cooked,add potatoes.Add li'l water in to the pan and cover and cook them again.
When the brinjals get fully cooked ,add the ground masala and cook again for another 3 minutes,without lid.
Remove from heat.
Garnish with coriander leaves and serve.

Chilly Chicken

I don't remember exactly when i started eating chicken and fish,but i think it was during the frequent outings with friends after our graduation days.But even then,i could not imagine myself cooking non veg.But things changed a lot after marriage.When i found myself enjoying life in the beautiful cooking world ,the appealing looks of chicken dishes made me try Butter chicken masala(vanitha recipe).To our surprise it came out very good.From then on my non-veg(which includes only chicken,prawns and egg) cooking journey began.
My non veg cooking list includes butter chicken masala,chilly chicken,3 tier chicken pulao,pepper chicken,chicken tikka masala,malabar chicken biriyani ,prawns masala,prawns fried rice , egg dishes , egg biriyanis etc.
This chilly chicken recipe is different from my first chilly chicken recipe,this time i used a recipe which is similar to gobi 65 and gobi manchurian.But i liked this one more than the first one.This was really very tasty and the looks also matched the restaurant type chilly chicken.
So this is how i made it.
Boneless chicken,cut in to small
square pieces -1 kg
Capsicum-2 or 3
Ginger-2 inch piece
Garlic-1 pod
Green chillies-7-8
Soy sauce-3tsp
Tomato sauce-1tsp
Red chilly sauce-1tsp
Worcestshire sauce(optional)-2tsp
Chilly powder -2 or 3 tsp
Black pepper powder-1 tsp
Oil-for frying
Salt as required
Cornflour-2 tbsp and water -1 cup
Wash and clean the chicken pieces thoroughly and marinate with cornflour,maida,chilly powder,soy sauce(1 tsp),crushed ginger,crushed garlic,black pepper powder,vinegar and salt ,for 2 hours.
Fry the chicken pieces until they become golden brown in colour.Drain of excess oil.Julienne (cut in to long thin strips )the onions and capsicums.
In another pan heat some oil ,saute onions, capsicums,crushed ginger and garlic,chopped green chillies.When they start changing colour add chilly powder,soy sauce,chilly sauce,tomato sauce,worcestshire sauce ,salt and saute agin for 1 minute.Add fried chicken pieces and mix properly .Mix 2 tbsp cornflour in 1 cup water and pour in to this,stir and cook again for another 3 to 4 minutes in low flame.and there..your chilly chicken is ready!!
I do hope you like it and pls let me know after trying this one.
Again guys , I would like to express my gratitude to my hubby,because ..............well...any guesses????b'coz, he is the one who did the cleaning and marination of chicken pieces ... :)
So thank you Shyam and thank you all for reading my posts (I would be more delighted if u try them)

Thursday, April 30, 2009


This is a dry Gobi dish and a very tasty one.Some people simply fry cauliflower florets using all masala ingredients and garnish with coriander and some prefer fried cauliflower sauteed in sauce and capsicum and onion.I prefer the latter one because i love capsicum and here's the recipe i used(i don't remember the exact measurement of cornflour,but it doesn't matter much ).
cornflower-2-3 tbsp
chilly powder-1tbsp
ginger garlic paste-1tbsp
black pepper powder-1 tsp
soy sauce-1 tsp
salt -as required
tomato sauce or chilly sauce(or both)-1 tbsp
ajinomotto(optional)-1 pinch
Wash and cut the cauliflower florets
Soak the cauliflower florets in hot water .You can add 1 tsp haldi or vinegar into the hot water.
After 5 minutes drain the water and dry the florets.
In one bowl mix cornflour,soy sauce,chily powder,ginger garlic paste,pepper powder and salt .
Put the florets in to it and without adding water ,coat the florets with the cornflour mixture.
Deep fry the florets till golden brown and keep aside.
In another pan,heat about 2 tbsp oil and saute the onions.When the onions start changing colour,add capsicum and saute for 2 minutes.
Now add tomato sauce and chilly sauce and 1 tsp soy sauce.Mix well and again saute for 2 minutes .Now add ajinomotto and cauliflower florets and mix well and saute for 2 minutes .
Remove from flame and serve.

Wednesday, April 29, 2009


So..here's the recipe of this wonderful and delicious cake.....(i got the recipe from Lakshmi Nair's cookery show)

Ingredients(for cake)

1.All purpose flour-1/2 cup

2.Cocoa powder-1/2 cup

3.Powdered sugar-2 cups


5.Melted butter-100g

6.Vanilla Essence-2 tbsp

For sugar syrup

7.Water-1 cup

8.Sugar-5-8 tbsp

9.Rum/whisky-2 tbsp

For Topping

Whipping cream powder-200g

Ice water-1 cup

Tinned cherries(as much as u want)

Chocolate strands-1 packet

Dark chocolate bar-1

Chocolate chips-1 packet


1.Mix flour and cocoa powder and keep aside

2.Melt the butter in a sauce pan and keep aside

3.Beat the eggs in a bowl

4.Add finely powdered sugar in to the beaten eggs

5.Add vanilla essence to this mixture

6.Beat the above mixture till it becomes light cream colour

7.Add the flour -cocoa powder mixture through a sieve to this ,slowly,simultaneously mixing the mixture using a wooden spoon

8.Add warm melted butter in to it slowly ,mixing simultaneously .Fold in everything slowly using wooden spoon.

9.Grease the cake tin using butter and line it with a butter paper . Pour the batter in to it.(You can pour the whole batter and bake the cake and then slice it in to three layers or you can divide the batter in to three parts and bake it separately 3 times to get 3 slices)

10.Pre- heat the oven to 170 degree celsius and bake the cake for 25-30 minutes if you are baking three layers separately or for 45 minutes if u r baking the whole batter.

11.Turn it out from the baking tin and cool the cake.I baked the 3 layers separately(and had to cool them separately too) ,but if you are baking the whole batter ,you can slice it in to 3 layers of the same shape after cooling the baked cake.But you have to be very careful while doing so.

12.Make sugar syrup using 1 cup water and 5-8 tbsp sugar .Let it boil and become a li'l thick.Cool the syrup.Then add about 2 -3 tbsp of rum or whisky in to it and mix well.

13.Prick the three layers of the cake with fork.

14.Now add sugar syrup in to the layers slowly and let the syrup soak in properly.Spread the syrup all over the 3 layers.

15.Now Pour one cup of ice water in to 200g of whipping cream powder and whisk it for 3 mts using a beater .Make a thick cream out of it.Then refrigerate the cream for about 15 minutes.

16.Place the bottom layer in a big tray.Spread the whipped cream all over the layer and put sliced tinned cherries on top of it .Now place the second layer and press it and then spread the cream and cherries.After that place the top layer and cover the whole cake with whipped cream.

17.Now using a peeler ,peel the dark chocolate bar and decorate the cake with these chocolate peels,chocolate strands,chocolate chips and cherries.(Since my cake is a heart shaped one,i had made a small heart in the centre using chocolate flakes and outlined the cake with cherries .I decorated it further by putting chocolate strands and chocolate chips.For decorating the sides ,lift the cake with one hand and using other hand u can press the chocolate chips on to the cake)

Try this and let me know...

Thursday, March 12, 2009


Well ...It has been a long time since i posted my last recipe.Although i have been experimenting a lot i didnot get time and the mood to blog them.My friend Diana has asked me to put the recipe of this wonderful thing and i am dedicating this recipe specially to her...
So Diana,this is how i prepared it,but be careful about the measurements!!!

The one i have put here is a vegetable croquette,you can make non veg croquettes also.What i understand is that croquette and cutlet are the same,only the name is different..cutlet being Indian and croquette ,i think is western...
So the recipe is same as that of a cutlet ,but my croquettes came out nicely than the cutlets i used to make before marriage,secret being the way you coat the bread crumbs...


Potato boiled and mashed -2 medium sized(You can use minced meat for nonveg)

Onions -2 medium sized
Green chillies-3 finely chopped
Carrots,beetroot,(optional)-half each,boiled and mashed
coriander leaves-a li'l
spices like cloves,cinnamon,mace,elaichi etc-1 each
Garam masala powder-1/2 teaspoon
jeera powder,turmeric powder,chilly powder-1/4 teaspoon each
Ginger garlic paste-1 and half teaspoon
oil -to saute the ingredients

For external coating
1 whole packet of bread
2-3 eggs
water-2 teaspoons

Boil and mash the vegetables like potato,beetroot and carrots .
Chop the onions ie julienne cutting
finely chop the green chillies and coriander leaves
Now heat a li'l oil and put the spices.Once the aroma starts coming take the spices out (if you like to bite them you don't have to take them out) .
Next add the onions and green chillies.When the onions starts changing the colour add ginger garlic paste.After 2 minutes you can add the mashed vegetables and garam masala powder,along with chilly powder,turmeric powder and jeera powder and salt.
Mix them thouroughly and let them blend nicely for a while in low flame.
Switch off and let it cool properly.
Care must be taken in using oil ,because if you use more oil you won't be able to shape it properly.

Now put the bread slices in the mixer grinder and make bread crumbs.And now divide the crumbs in to two equal portions and keep in two flat plates.
Now beat the eggs using spoon and mix water and beat again and keep it in between the two plates.The bowl in which you are mixing the eggs should be wide.
Now make the shapes of your choice using the cooled filling.i have made a cylindrical shape here,you can make rounds,hearts,squares,ovals or any shape.Then carefully coat them with bread crumbs in the first plate,you should coat it on all sides.Then dip it in the egg and coat uniformely on all sides ,slowly and carefully.Take it out carefully and dip it in the second plate of bread crumbs and coat thoroughly and carefully on all sides and keep it aside on a plate.
Repeat this and make your number of croquettes.
Now keep these unfried croquettes in the fridge for at least 2 hours(not in the freezer)
After two hours you can take them out and deep fry in the oil.
So try this and tell me.
In case you are making non veg croquettes,just avoid potatoes and other vegetables .the procedure is still the same,but cooking of minced meat should be done before.
So that's all for today and whenever i feel like blogging the recipes i will update them