If you have never made Patra at home, you missed a most delicious, nutritious snack. More than store-bought frozen Patra, homemade Patra is soft, fresh, flavorful, and most importantly, nutritious. You will be so proud of yourself, making a recipe with so many benefits at home. Colocasia leaves are still so fresh after cooking Patra. Yet they retain a great texture to hit the spot every time. When you make at home, you can customize according to your taste buds, with organic, non-organic ingredients. That’s a bonus. Many of us know Patra as a Gujarati dish. Did you know, it is equally common in Karnataka? Though the base recipe is same, ingredients are different in Gujarati and Karnataka versions. Some of you probably expected Karnataka version has coconut. Yes, you are right. Every South Indian loves coconut. We look for ways to add coconut to every dish. Karnataka version is a bit spicy too. Karnataka version called as Pathrode or Patra vada.
In India, Cutlets are everyone’s favorite evening snack. On a rainy evening, all you need is a cutlet. Whether they are for you or your family, or for entertaining guests, cutlets will always hit the spot. Cutlets are flat and round shaped, small patties rolled in breadcrumbs and deep fried. Cutlets are usually made of potato, or meat and spices. They are then dipped in an egg or cornstarch, then in breadcrumbs, and deep-fried. Ultimately producing a most satisfying snack. When you are in the mood of eating a snack, don’t think of which restaurant to go. Instead look into your refrigerator. You probably have a lot of veggies. If you don’t use them on time, they will be spoilt. Use them up.
A snack, ultimately satisfying in taste, calories and health. There’s no need to skip when you make healthy appetizers! Appetizers are bite sized anticipation of an upcoming meal. Sounds good, but what is 65? It has a story. Many years back, there was a military canteen in some place in Andhra Pradesh, India. Their chicken section had item number 65. It was quiet famous. To order, they say chicken 65. Thats how chicken 65 evolved. Vegetarian 65 is same recipe as chicken 65 with few modifications. Modifications are necessary because vegetables become soggy and dish is supposed be crispy. This bite-sized appetizer easier to grab and consume, very little effort or mess while maintaining hygiene. With minimal store-bought ingredients, this dish is most environmentally friendly, safe for pets too. Don’t forget to use bio degradable toothpicks instead of plastic forks.
Those moong lentils sitting in your cupboard have been trying to say something. Let me out… play with spices and cook me crunchy. Fried in oil, moong dal can transform into a crispy, nutty, savory snack. Reach for something crunchy when you need snack. If you haven’t heard of Masala vada, allow me to do the honors of introducing. Masala vada is South Indian crispy, savory fried snack. It is one of most crowd cheered festive snack. Which makes its appearance in every home on a festival day, entertaining smiley family and friends. In different southern states, they are also called masala garelu, masal vadai, paruppu vadai. If you haven’t tried this snack yet, also allow me to introduce to all-natural step-by-step recipe. This is dangerous knowledge.
A rainy evening, perfect mood…All you need is a cutlet. A homemade all natural crunchy cutlet filled with nutritious veggies and green chutney on the side. What else can I ask for. I saw fresh pea pods in local market. They are still sitting in my fridge. A great way to use fresh peas. I kept watching my favorite movie while I shell peas out of pod. Yes it is a bit of work but the satisfaction of eating a dish made of fresh ingredients is price-less. Fresh peas are round, meaty and are hydrated unlike frozen peas.
Cutlets make great evening snack. Excellent to entertain guests with cup of coffee/tea or sip of cocktail. Wisely use up your left over potatoes. Baked, shallow and deep fried versions of cutlets can be made to suit your diet and taste.
Never settle down with frozen fish sticks. Try this fresh, crispy baked fish. Perfectly baked to preserve nutrients and flavor. Pile vegetables over fish and bake. Any firm fish as tilapia, bass, grouper, mahi mahi will work. I made with all varieties. Cook up this quick and easy dish in 30 minutes.
If you are not a fan of the fishy smell, its ok. By marinating in lime or lemon juice and salt, get rid of fishy smell. Garnish with healthy condiments as lightly baked sliced green onion and fresh bell peppers. Get away from frying fish mess. With fish dinner is never boring or routine. It’s excellent for any busy weeknight.
The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam.
Popularly known as Chinese cabbage, Napa cabbage is native to China. It has also earned a global presence in food cultures throughout all hemispheres. It is the most popular cabbage featured in supermarkets around the world. Napa cabbage is known for its signature barrel-shape and crisp, pale green, tightly-wrapped leaves with a white mid-rib and a dense heart. The outer leaves curve inward and are true green to pale green. The interior leaves and the heart is yellow to ivory colored. Its flavor is more subtle and pleasant than European head cabbage. The water content is also higher, creating a crisper and more refreshing texture.
Napa Cabbage has a mild flavor, that makes it excellent ingredient for a variety of salads and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United States. It is also a variety of Cabbage that medical experts regard highly for containing compounds known as indoles that have been associated with preventing some types of cancer.
Napa cabbage is available year-round.
Napa cabbage is the used in soups, slaws and stir-fries. It can be used in raw applications, braised, stewed and even grilled. Families in China would stock up on it during the icy winter months. Napa cabbage is still a mainstay of northern rural China’s winter home cooking. In addition to using cabbage in soups, salads, stir-fried dishes, Mongolian hot pots and dumpling fillings, Chinese traditionally preserve it in the form of kimchi and sauerkraut.