Monthly Archives: March 2014

Pani Puri flavored – Tofu Cutlets


1 pack extra firm Tofu
2 tbs Coriander paste
2 tbs Pani Puri paste
½ tsp Black pepper
1 cup Panko bread crumbs
½ a cup Fried onions
2 Eggs
1 tbs Parmesan Cheese
1 tbs Green Onions – chopped
1 Green Chili – diced
1 tsp Red Chili powder
Salt to taste
Pam Olive Oil to fry


Mix the above ingredients except the oil and form cutlets.
Let the cutlets sit for a few minutes to harden up a bit.
If the Tofu feels to soft add some extra bread crumbs or even a piece of bread.


Heat a nonstick pan with Olive oil and add the cutlets slowly.
Use a spoon to keep the cutlets intact.
Be careful not to break the cutlets (gentle is good, esp while flipping)
Brown on either side and your cutlets are ready.


I tried a second batch with regular vegetable oil – shallow fry.
This was harder to flip than the Olive oil spray but they both tasted pretty good.

Tasted even better the next day when the ingredients completely took in all the flavors.


Breakfast for Champions

Black beans, Cottage Cheese and Eggs.


½ an Onion – chopped
1 large tomato – chopped
1 Green pepper (Capsicum) – diced
Handful of Baby Spinach
½ a cup of Green Onions – diced
1 Green Chili – diced
1 can of Black Beans with Lime & Jalapenos
2 tbs of Fat free Cottage Cheese
4 – 5 Eggs – beaten
2 Slice of Whole Wheat bread – toasted
Salt and Pepper to taste
Red chili to taste
¼ tsp of Turmeric powder
¼ tsp of Cumin powder
¼ tsp Coriander powder
1 tsp of Ginger paste
1 tsp of Garlic paste



In a heated pan add oil and stir fry all the vegetables.


Add the can of beans cook for a few minutes
Add the spices, salt and pepper, ginger and garlic paste and cook for a few minutes.
Add the Cottage cheese and cook for another couple minutes.
Add the egg, cover and cook till egg starts to settle.


Scramble the eggs well and serve on whole wheat toast or eat plain ☺


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