Potato Chops with Tomato and Date Chutney


Hi friends, welcome back to my cozy cooking corner.In my previous blog post I have shared a similar recipe with you all of potato cutlets but with a slight variation in them from this one. Today me and my daughter were getting bored after enjoying the leisurely afternoon, watching movies, light bantering, listening to music and just doing this and that. And then on feeling slightly hungry I decided to make this random dish of potato cutlets as I know that it is quite a common one and you all know it too. I was not very intentional about making it as a blog but then I thought that sharing it would not even be wrong. So we, my daughter and me went ahead to prepare it. It was a light snack quite tasty and satisfying and we surely did enjoy it well.It’s a very handy and quick recipe and even kids can go ahead to make it. So you too could try this sometime and enjoy it as a brunch or light evening snack.The recipe is as follows—-

Ingredients:-For the potato chops

  1. Potatoes – 4
  2. Red Chilly Powder – 1 tsp
  3. Garam Masala – 1 tsp
  4. Cinnamon Powder – 1/2 tsp
  5. Walnut and Raisin – 4-6 each
  6. Cornflour – as required for binding
  7. Bread Crumbs – For coating
  8. Refined Flour or Maida – For dusting
  9. Salt – According to taste
  10. Coriander Leaves – optional
  11. Vegetable Oil – For shallow frying


DSC01292Step 1

Boil, peel and mash the potatoes.

Step 2

In a bowl take the mashed potatoes, red chilly powder, garam masala, cornflour, cinnamon powder, salt and make round chops out of them. Insert a piece of walnut and raisin in the middle of the chops and cover them up well.You can add some chopped coriander and some chopped veggies as filling too but it is an optional choice.

DSC01291Step 3

Now take some bread crumbs and refined flour and dust the chops one by one firstly in the flour and then in the bread crumbs. Do so for all the chops.

Step 4

Shallow fry the chops till golden browned. Take out on a tissue paper.

Our  Potato Chops are done. Serve them up with tomato and dates chutney. They can be had as morning or evening snacks or with sweet, milky cardamom tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Tomato and Date Chutney.


  1. Tomatoes -250 gms
  2. Date(khajur) -50 gms
  3. Asafoetida -A pinch
  4. Sugar -150 gms
  5. Red Chilly Powder -1 tsp
  6. Garam Masala -1 tsp
  7. Oregano -1 tsp
  8. Basil Leaves -5
  9. Salt -According to taste
  10. Vegetable Oil -1 tbsp
  11. Raisins – A handful


Step 1

Wash and cut the tomatoes roughly. Put the dates in some water to soak.

Step 2

Take a pan. Add oil. Splutter some five spice and asafoetida in. Now add the cut tomatoes and the dates and fry for three minutes. Next add the sugar and salt, red chilly powder, garam masala, oregano, basil leaves and raisins and cover with a lid for five minutes. When the chutney gets less than half cooked add some water and let it boil on medium flame for twenty minutes. The cooking process will take such a long time because dates are tougher to cook and without covering the vessel with a lid dates could take much longer. When the chutney gets thickened switch off the flame and let it cool.

DSC01305Our Tomato And Date Chutney is ready. It is super sweet and tasty. Enjoy it as a dip with cutlets, french fries, nuggets, sandwiches or anything you like. It can be stored for fifteen days in fridge.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Make something super healthy and special in it. Till then healthy cooking,happy living!!!







Beaten Rice and Potato Cutlets

Hi everyone. This is one of my ‘ideas come alive’ dish, cutlets made of beaten rice and potatoes having a funky marination and coated in gram flour. This is a tasty and a very new idea which I had some time back and I decided to share it with all of you. It can also be microwaved and use of oil can be totally omitted. It combines crunch, taste and class in itself and in here we see a modern usage of beaten rice apart from it being used traditionally in making pohas or eaten with curd. So let’s push on to make our Beaten Rice And Potato Cutlets.



  1. Beaten Rice or Poha – 250 gms.
  2. Potato – 2.
  3. Gram Flour or Besan – 100 gms.
  4. Onion – 1.
  5. Green Chillies – 3.
  6. Salt – According to taste.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Ginger – A small piece.
  10. Water – As needed.
  11. Vegetable Oil – For shallow frying.
  12. Coriander Leaves – A small bunch.


Step 1

 Wash and drain the water from the poha. Boil the potatoes. Chop the onions, green chillies and coriander leaves finely. Grate the ginger.

Step 2

In a mixer grinder add the poha and boiled potatoes  and grind them slightly coarsely.

IMG-3973.JPGStep 3

Now take a bowl and add the ground batter, the finely chopped onions, green chillies, coriander, grated ginger, gram flour, salt, red chilly powder, garam masala and mix everything well to make a dough. If the stuff of the dough is stiffer add little bit of water but it depends on the consistency of the dough. You can also add panir in it. Make small cutlets of any shape you want from it.

Step 4 

Heat oil in a frying pan. Drop in the above made cutlets in the pan and shallow fry them till lightly browned and crisp. Take them out and drain on tissue paper.

Our Beaten Rice or Poha Cutlets are ready. Serve them as a morning or evening snack with any dip of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a good weekend everyone. Till then healthy cooking, happy living!

Delicious Fish Chops

Hello and welcome to my cosy food corner again. In my previous blog I had made a recipe of pineapple pickle and I hope you all liked it. Today I wanted to share a recipe with you all of fish chops which I make frequently in my kitchen and is liked by all in my family. It is a simple, healthy and tasty recipe and I hope you will like it too. So here is the recipe details……

Ingredients:-For the  marination of fish

  1. Salt – According to taste.
  2. Turmeric powder – 1 tsp.
  3. Garlic Paste – 1 tsp.

For the making of chops

  1. Baasa Fish Fillets – 250 gms.
  2. Potatoes – 3.
  3. Gram Flour – 100 gms.
  4. Onions – 1.
  5. Green Chillies – 3.
  6. Ginger – 1 small piece.
  7. Red Chilly Powder – 1 tsp.
  8. Cumin Powder – 1/2 tsp.
  9. Dry Mango Powder – 1 tsp.
  10. Garam Masala – 1 tsp.
  11. Fresh Chopped Cilantro.
  12. Salt – According to taste.
  13. Vegetable Oil – For shallow frying.


Step 1

Wash and marinate the fish pieces with salt, turmeric powder and garlic paste. Shallow fry them till brown and well cooked.

IMG_3884.jpgStep 2

Boil the potatoes. Finely chop the onions, green chillies, cilantro, ginger. Mash the fried fish with a masher. Now take a bowl. Add the above ingredients along with the fish and other remaining ingredients, salt, red chilly powder, garam masala, gram flour and make a dough of it. Now make medium-sized patties of any shape and shallow fry them till browned and crisp.

IMG_3888.jpgOur Delicious Fish Chops are ready. Serve them with mint-coriander chutney or mayonnaise, onion rings and a dash of lemon juice.

IMG_3882.jpgFriends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Okra Fritters.


  1. Lady’s Fingers – 250 gms.
  2. Rice Flour – 1/2 cup.
  3. Gram Flour or Besan – 1/2 cup.
  4. Onions(chopped) – 1.
  5. Asafoetida or Hing – A pinch.
  6. Salt – According to taste.
  7. Red Chilly Powder – 1 tsp.
  8. Dry Mango Powder or Amchoor – 1 tsp.
  9. Garam Masala – 1 tsp.


IMG-3640.JPGStep 1 – Wash and finely chop the lady’s fingers.Take a bowl and add the rice flour,chopped onions,gram flour,salt,red chilly powder,asafoetida,dry mango powder and Garam Masala. Add to it the chopped lady’s fingers.Using some water make a thick batter out of it of dropping consistency and heat oil in a kadhai. When the oil becomes adequately hot drop in handfuls of the batter in the oil and fry them till crisp and browned.Drain out on tissue paper.

IMG-3638.JPGOur crispy,crunchy lady’s finger or bhindi fritters are ready.Serve them with sauces and dips of your choice as a snack or along with main course meals.

Friends do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!


Thank You.


Fish Fritters.


  1. Boneless Fish Fillet(cut into thin strips)-150 gms.
  2. Gram Flour – 200 gms.
  3. Semolina – 50 gms.
  4. Ginger -Garlic Paste – 1 tsp.
  5. Nigella seeds -1/2 tsp.
  6. Turmeric Powder – 1 tsp.
  7. Red Chilly Powder – 1 tsp.
  8. Cumin Powder – 1/2 tsp
  9. Garam Masala Powder- 1 tsp.
  10. Dry Mango Powder or Amchoor Powder – 1 tsp.
  11. Salt – According to taste.

For Sprinkling :-Chaat Masala.

For Serving :-Schezuan Sauce.


Step 1 – Wash and cut the boneless fish fillets in strips.Now sprinkle a pinch of salt over them.

Step 2 – Take a bowl and add gram flour and semolina in the given amounts in it.Next add the nigella seeds,turmeric powder,red chilly powder,cumin powder,garam masala,dry mango powder,salt and ginger-garlic paste and using water make a thick batter of it.

IMG_3018.JPGStep 3 – Now heat a kadhai and add oil to it.When it is hot enough take the fish strips and coat them in the above batter and drop them one by one in the oil.Fry the strips till golden brown and drain on a tissue paper.

Our fish fritters are ready.

Sprinkle some chaat masala over them and serve with schezuan sauce or any other dip of your choice.

Friends do try the recipe at home.Share your comments and feedback and have a great day everyone.Till then healthy cooking,happy living!!!!And happy mother’s day to all.




Jaggery Thekua.


  1. Wheat Flour – 500 gms.
  2. Jaggery powder – 400gms.
  3. Fennel Seeds – 1 tsp.
  4. Dry Coconut flakes – 2 tsp.
  5. Cold Milk – for binding.
  6. Vegetable Oil – 3 tbsp.
  7. Vegetable oil – for deep frying.


Step 1 – Take the given amount of wheat flour in a bowl. Add jaggery powder, fennel seeds, dry coconut flakes, 3 tbsp of vegetable oil and using some milk make a hard dough which will be harder than regular dough used to make chapatis.Cover with a muslin cloth and keep aside for half an hour.

Step 2 – Heat some vegetable oil in a heavy -bottomed karahi and using a designer mould(saancha)give your preferred shape and design to the dough. Here I have made round shapes with the dough. Make sure the thekuas are not very thick in the centre or very thin at the sides. Moderate the thickness with your hands to get perfect thekuas.

Step 3 – When the oil is quite hot drop the thekuas in the oil one by one and fry them till they are reddened uniformly on both the sides. Drain excess oil on a tissue paper.

Our jaggery thekuas are ready.They can be had as snacks with tea or coffee.

Note points -1.The amount of jaggery put in the recipe is very important. It should be neither too little or too much or the thekuas will be bland and too sweet respectively.

2.It is very important to put 3 tbsp of oil in the dough while binding it. Otherwise it won’t turn out to be very crunchy.

Do try this recipe at home. Share your comments and feedback and have a great week everyone. Till then, healthy cooking, happy living!