Fun Recipe Ideas for Kids
Culinary Inspiration! Get the creativity flowing by browsing through recipe ideas and tips your child and the 'child' in you will love.
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Pigeon Kitchen Appliances - Our Children's Day Special: Vegetable Cutlets! You can scan the Scansure QR code to download the e-recipe in your mobile, if you are seeing this post in your mobile click on the link to download e-recipe in your mobile : http://s2k.it/18njnoh Preparation Time: 20 minutes Cooking Time: 10 minutes Serves: 8 Induction Used: Pigeon Induction Cooktop Cookware Used: Pigeon Non-Stick & PFOA Free Kadai & Fry Pan, Pigeon Induction Base Pressure Cooker Ingredients: ½ tsp Cumin seeds 1 inch Ginger (finely chopped) 1 Onion (medium, finely chopped) 2 tsp Kashmiri Red chilli powder (you may adjust the quantity or omit it completely) ¼ tsp Turmeric powder 7 nos French Beans (finely chopped) 5 nos Carrot (medium, finely chopped) 2 nos Beetroot (medium, finely chopped) ½ cup Peas (blanched and crushed) ½ cup Paneer (crumbled) 5 to 6 Potatoes 2 tbsp Maida/All purpose flour Water as required 2 tbsp Oil Salt to taste 2 tbsp Coriander leaves (finely chopped) 1 tbsp Lemon juice 1 cup Bread crumbs Oil for shallow frying Method: Boil the potatoes in your Pigeon Induction Base Pressure Cooker on Pigeon Induction Cooktop with function ‘Pressure Cooker’ at 1000 watts. After one whistle, change the wattage to 800. Cook till 3 whistles and keep aside to cool completely. Peel and mash the potatoes. Keep this aside. In your Pigeon kadai, heat oil with function ‘Saute’ at 800 watts. Add cumin seeds and when it splutters add ginger. Saute till it slightly changes it colour. Now add onion and sauté till translucent. Add turmeric powder and red chilli powder. Mix well and sauté for 1 minute. Now add the chopped vegetables like French beans, carrot, beetroot and peas. Adjust salt and mix well. Sauté till the vegetables are cooked and the mixture becomes dry. Now add crumbled paneer and sauté for a minute or till everything is nicely incorporated. Switch off the induction cooktop and keep the mixture aside to cool completely. In the meantime, take a small bowl and add maida along with little water to make a not too thick batter. Keep this aside. In a plate spread the bread crumbs. Keep this aside. Put the mashed potatoes in a deep bowl. Add the prepared vegetable mixture into it. Also add chopped coriander leaves and lemon juice. Mix well and adjust salt if needed. Take small portion from the vegetable mixture and roll it into a ball. Press lightly and dip it in the maida batter. Later, coat it nicely with the bread crumbs on all sides. Keep this in a plate. Do the same procedure with the rest of the vegetable mixture. Heat oil in your Pigeon Fry Pan for shallow frying with function ‘Deep fry’ at 130 degree Celsius. Place the prepared bread crumbs rolled vegetable mixture in the oil. Shallow fry on both sides, till they turn golden brown colour. Transfer them on to a tissue paper and serve them hot/ or after they have cooled slightly with tomato sauce. You and your kids are sure to love these! #Pigeon #Stovekraft #Recipes #Childrensday | Facebook
Vegetable Cutlets. Click to check out the recipe
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