37 NUT CUTLET SIZZLER

Nut Cutlet - 5
Green chutney - 3 or 4 tbsp
White sauce - 3 or 4 tbsp
Pasta - 3 cups ( cooked as per instruction) - can also use colored rotini pasta
Onion - 1 small chopped fine
Capsicum - 1 small chopped ( can also use eggplant, mushroom)
Garlic - 3 finely chopped
Salt as needed
Butter - 1 tbsp
Worcestire sauce - 2 tbsp
Chilli garlic sauce - 1 tbsp
Tomato sauce - 1 tbsp
Parmesan cheese - 3 tbsp
Chat masala - few sprinkles
Amchur powder - few sprinkles
Vinegar - 3 tbsp
Oil - 1 tbsp
Sizzler or Fajita Pan


Recipe from my sister Vimala

For the Nut cutlet you need:-

Potato - 3 medium ( Boiled)
Frozen corn - 1 1/2 cup
Mixed nuts - 1 cup powdered( can use cashew, almonds, pecans, walnuts)
Ginger - 1 inch
Green chillies - 5
Cumin seeds - 1 tsp
Bread crumbs - 3/4 cup - 1 cup

Grind cumin, green chillies and ginger into a thick paste with very little water. Mix with mashed potatoes. To it also add mashed corn, powdered mixed nuts, salt and bread crumbs. Take a small sized ball and roll as cutlet or patty. Shallow fry both sides in a pan till they are light brown and crisp.

For green chutney:-

Grind togther half bunch of mint leaves, 1/2 bunch of cilantro/coriander leaves, 1 tbsp of cumin seeds, a small piece of tamarind and 3 green chillies to a thick paste with little water.

White sauce:-

Butter - 1 tbsp
Maida - 1 tbsp
Milk - 3/4 cup
Salt as needed

Melt butter in a pan, to it add maida and fry in low heat for a minute without burning it. Immediately add milk and salt and cook till it thickens.


To the cooked pasta, mix worcestire sauce, chillie garlic sauce, tomato sauce, chat masala, amchur powder , white sauce, parmesan cheese and mint chutney and keep aside for sometime.

Heat the sizzler pan/tray. Add butter and saute onions. Fry till transculent, also add garlic and add capsicum. Fry for 3 -4 minutes. Add pasta and mix well. Top it with nut cutlet, shredded red cabbage and then our vinegar mixed with oil for the sizzling effect and enjoy your Indianised version of nut cutlet recipe with pasta in a sizzler.

Can as well serve the remaining cutlets to kids, which is very good for him.

Can use Fajita pan that we get here in US for making this, but only thing is that it is little small and will be ok cooking for one family or you can as well do in batches.

Can substitute the ingredients and add more or less according to our taste.

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3 CHEESY PASTA

Recipe from my friend Athi...who prepared this dish , just for kids... they all loved it. Not only the kids, but others too enjoyed this dish, was very tasty, cheesy n yummy.

Pasta - 2 cups( can use any variety or shape)
Mixed frozen vegetables - 1 cup
Onion - 1 medium chopped fine
Tomato - 2 or 3 OR
Tomato sauce - 3 tbsp
Cheese - 2 or 3 tbsp grated ( can use any variety like monterary jack n cheddar, mozarella)
Salt as needed
Ginger garlic paste - 1/2 tbsp
Mushroom soup can - 1
Mint and cilantro leaves - few
Olive oil - 1 tbsp


Cook pasta in boiling water till they are fork tender... drain and keep aside... microwave frozen vegetables for 4 - 5 minutes.
Heat olive oil in a pan and add onions ...fry till light brown...next add ginger garlic paste and saute for a minute... next add chopped tomatoes or tomato sauce/ketchup and cook till they mashed and pulpy for about 8 - 10 minutes... next add cooked vegetables and stir well... pour in a can of mushroom soup...add salt, mint leaves and few chopped cilantro leaves...cook well till it comes to a boil ...next add cooked pasta and mix well. Remove and transfer to a microwavable bowl...top it with grated cheese....keep it in the microwave for few minutes , till the cheese melts.

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1 VEGETABLE SPAGHETTI

Recipe from my friend Athi....we all loved tasting it.She has used tomato sauce in the above photo.

Spaghetti
Onion - 1 medium chopped fine
Tomato 2 or 3 OR
Tomato sauce - 2 tbsp
Ginger garlic paste - 1/2 tbsp
Mushroom soup can - 1
Mixed frozen vegetables - 1 cup
Mint and cilantro leaves - few
Salt as needed
Olive oil - 1 tbsp


Cook spaghetti in boiling water till they are fork tender or soft..keep aside.
Cook frozen vegetables in a microwave for 4 - 5 minutes...keep aside.
Heat olive oil in a pan and add chopped onions...fry well till they are light brown... next add ginger garlic paste and fry for a minute...next add chopped tomatoes or tomato sauce and fry well till tomatoes are mashed and pulpy for about 8 - 10 minutes...add cooked vegetables and stir well.... also add a can of mushroom soup, salt, mint and cilantro leaves...cook till it comes to a boil... finally add cooked spaghetti and mix well.

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