Cashew snacks

Beetroot paneer cutlets

February 16, 2017
This Beetroot paneer cutlets is a mishmash of few recipes. Combined with veggies and paneer, these cutlets are succulent and super easy to cook.

This Beetroot paneer cutlets is a mishmash of few recipes. Combined with veggies and paneer, these beetroot paneer cutlets are succulent and super easy to cook. I love beetroots and so any recipes with loads of beetroots do fancy me.

Time certainly rides on a seven horse driven chariot as an old Indian saying goes. It waits for none and it disappears the very next instant. Time seems to be in a great hurry to get somewhere and it flies so quickly before you even realise it and this is how I have been feeling…..

Last year February, I clearly remember I was debating in my mind whether I should get back to blogging again or give it up for good. I kept on making excuses and simply procrastinating. I kept myself busy applying for a full time job in the hope of building a career after my little bub started full time schooling and I immersed myself into desperately looking for jobs in the retail sector.

 Rejections after rejections was to be my nemesis so demotivating and utterly frustrating. Honestly now when I look back at those rejection slips I feel that those rejections were meant to tell me something, they happened to me for a reason that never transpired then. They were a secret path to opening the doors of my passion. To help me reconnect with the real me. To live a live that feels fulfilled doing what one loves to do not what one has to do for the mere economies of living.             

This Beetroot paneer cutlets is a mishmash of few recipes. Combined with veggies and paneer, these cutlets are succulent and super easy to cook.

              Reconnecting with my passion has been a fantastic highlight this past year, Understanding how the camera lens works and the magic of light that decides to either show or hide the reality has been an absolute eye opener and has opened up a completely new dimension for me. Also understanding how styling works and plays a major role in inspiring, and creating that WOW! Factor, those awesome photographs of the daily mundane food that changes into a work of art were the high lights of 2016. 

This Beetroot paneer cutlets is a mishmash of few recipes. Combined with veggies and paneer, these cutlets are succulent and super easy to cook.

 

 It is going to be a year soon in March this is going to be my blog’s first anniversary after a self-imposed  hiatus and I feel so proud of myself !!! I feel happy to be able to pursue my passion and be able to confidently approach  a few clients & bid for professional projects.This constant learning means a lot to me and a trail with a proper vision and goals have proven to be a successful trail for many us.

Since blogging and sharing is pro bono and the biggest inspiration comes from readers and followers, the simple joy of reconnecting with the once unknown reader out there in the complex cyber world is what makes me come to my space so often and share my love.

This Beetroot paneer cutlets is a mishmash of few recipes and I am sure you will enjoy it…. 

See how I make this delicious Beetroot paneer cutlets

  • Beetroot paneer cutlets

    • 1 cup crumbled paneer or ricotta cheese drained
    • 1/2 cup finely grated beetroot
    • 1/2 cup finely grated carrot
    • 1 small boiled potato
    • 2 tbsp chopped coriander leaves
    • 1 tbsp chopped mint leaves
    • 1tsp grated ginger
    • 1tsp grated garlic
    • 1 or 2 tsp garam masala
    • 2 tsp chaat masala
    • 1 or more tsp chili powder
    • 1/2 a lemon juice
    • 1/3 cup corn flour
    • salt to taste
    • 2 tbsp of oil

    Combine all the ingredients in a bowl and add 2 tsp of cornflour only.

    Shape them into round patties.

    In plate spread the remaining cornflour. Coat the patties well with the corn flour on the both sides.

    Heat oil in a flat pan. Shallow fry them on a medium heat and cook both the sides till done.

    Serve hot with chutney or coriander and cashew pesto.

HOW TO MAKE CORIANDER CASHEW PESTO
1 cup packed cilantro leaves (about two bunches)
2 tablespoons lemon juice (about one lemon)
1/3 cup raw cashews
1 clove garlic, peeled and roughly chopped
2 tablespoons olive oil
¼-1/2 cup water
Salt to taste
Add the cilantro, lemon juice, cashews, and garlic into the food processor.Turn on the food processor and drizzle in the olive oil and then the water.Start with ¼ cup of water. If you want the pesto thinner, add more water until you have achieved the consistency you prefer.Season with salt and pulse a few more times to combine.
Taste and add any extra seasoning!
PIN IT FOR LATER 
This Beetroot paneer cutlets is a mishmash of few recipes. Combined with veggies and paneer, these cutlets are succulent and super easy to cook.

If you do fancy beetroots, then this refreshing juice and  warm salad will be one of your favourite.

Chicken and vegetable dumplings from Scratch
Raw Cake with berries

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