VEGETABLE CUTLETS
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VEGETABLE CUTLETS
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INGREDIENTS:
Onion - 2
Potato - 3
Beans - 6
Green chillies - 2
Ginger - 1"inch
Garlic Cloves - 4
Green peas - 1/2 cup
Carrot - 1
Garam masala - 1 tsp
All purpose flour - 1/2 cup
Breadcrumbs - 1 cup
Oil - for shallow frying
METHOD:
Cut the beans and carrot into small pieces.
Chop green chillies,ginger,onion and garlic. set aside.
Boil and mash potatoes.
Boil green peas, beans and carrot and mix them with the potatoes and set aside.
Take a frying pan add oil. when hot
Add chopped onions saute till golden brown in colour.
Add green chillies,ginger and garlic. Saute till the raw smell fades.
Add the potato mixture and mix well.
Add coriander leaves at last.
Remove from heat and allow it to cool.
Make a thick batter with all purpose flour.
Shape cutlets of desired size and dip in the batter.
Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.
Heat the tawa and shallow fry the cutlets.
Fry both sides by flipping.
Remove when it turns golden brown and crispy.
Serve hot.
Yummy Tasty Veg Cutlet is ready to taste.
Goes well with chilli sauce and channa masala.
PRAWN MASALA
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| PRAWN MASALA |
INGREDIENTS:
Prawns - 1/2 kg
Shallots - 1 cup
Ginger & Garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Oil - 3 tbsp
METHOD:
Marinate prawns with salt,chilly, turmeric, and fennel powder and keep aside for 20 mins.
Take a frying pan add oil. when hot
Add shallots saute till golden brown.
Add in ginger garlic paste, curry leaves and saute till the raw smell fades.
Add in coriander powder and garam masala and saute. Then
Add the marinated prawns. Saute well and cover the pan with a lid.
The prawns will release its own water. if u feel dry can add 1/4 cup of water.
Cover and cook till the prawns its done.
Remove the lid mix thoroughly and allow the masala to be well coated on the prawns.
Serve hot.
Yummy Tasty Prawn Masala is ready to taste.
Goes well with Rice and Rotis..
TOFU BHURJI [FUSION INDO CHINESE ]
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| TOFU BHURJI |
INGREDIENTS:
Crumbled Tofu - 1 cup
Onion - 1
Tomato - 1
Green chilly - 2
Ginger & Garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Coriander leaves - 5 tbsp
METHOD:
Crumble Tofu and keep aside.
Chop onions and tomatoes and keep aside.
Take a frying pan and oil. when hot
Add cumin seeds. saute for a min.
Add onion and green chilly saute till onion turns transparent.
Add ginger garlic paste and saute till raw smell fades.
Add tomatoes and saute for a minute till it is cooked should not turn mushy.
Add chilly powder, garam masala and salt and saute for a min.
Now add the crumbled tofu.
Cover the lid and cook in low flame for two minutes.
Finally add chaat masala.
Garnish with coriander leaves.
Serve hot.
Goes well with chapathis and rotis.
GINGER CHICKEN
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| GINGER CHICKEN |
INGREDIENTS:
Chicken Boneless - 1/2 kg
Chilly Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Ginger - 6 tbsp
Onion - 2
Mint Leaves - 2 tbsp
Curry Leaves - 1 sprig
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
METHOD:
Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.
Take frying pan. when hot
Add one tsp of oil then add curry leaves and mint and saute well.
Add marinated chicken saute for a min and close the lid and cook in a low flames.
The chicken will shed its own water and cook. Stir occasionally till completely cooked.
Heat a pan add 1 tsp of oil.
Add mustard seeds and fennel seeds.
Add chopped ginger and onions and fry till golden brown and mix this with the cooked chicken.
Stir fry for two more minute till all the masala gets well coated.
Serve hot.
Yummy Ginger Chicken of South Indian version is ready to taste.
Goes well with Rice and Rotis.
POTATO BONDA
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| POTATO BONDA |
INGREDIENTS FOR FILLING
Boiled Potatoes - 3
Onion - 2
Green Chillies - 2
Chopped ginger - 1/2 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/2
Oil - for deep frying
Salt - to taste
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
INGREDIENTS FOR BATTER
Besan flour - 1 cup
Rice flour - 2 tsp
Corn flour - 1 tbsp
Red chili powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
METHOD:
Mix the gram flour, rice flour and corn flour red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside.
Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot
Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.
Add cooked and mashed potatoes, turmeric powder, and salt and mix well.
Saute them well for five minutes and let it cool.
Take a deep frying pan.
Add oil for deep frying.
Make small balls from potato mixture, dip it into the batter and deep fry them.
Serve hot with any chutney or sauce.
SOYA CHUNKS PULAO
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| SOYA CHUNKS PULAO |
INGREDIENTS:
Soya chunks - 1 cup
Basmati rice - 2 cups
Onion - 2
Tomato - 2
Green chilly - 2
Ginger $ Garlic paste - 2 tbsp
Cinnamon - 1
Bay leaf - 2
Star anise - 1
Cloves - 2
Cumin seeds - 1 tsp
Saunf - 1 tsp
coriander leaves - 5 tbsp
Mint leaves - 5 tbsp
Red chilly pwd - 1 tsp
Salt - to taste
Ghee - 2 tbsp
Oil - 3 tbsp
Method:
Wash and soak soya chunks in warm water for 15 mins.
Squeeze water welland keep aside.
Wash and soak rice in water for 15 mins.Drain and set aside.
Heat ghee and oil in a cooking pan.
Add cinnamon , bay leaf, star anise, cloves, cumin, saunf and saute till it crackles.
Add chopped onions saute till trasperant.
Add green chillies slit lengthwise and stir well.
Add ginger garlic paste and turmeric pwd.saute well
Add tomatoes and saute till mushy.
Add mint leaves,saute for a min.
Add red chilly pwd, and mix completely.
Add the soya chunks, mix well and cook for 2 min
Now add soaked rice and mix well.
Add 3 cups of water, stir and add salt .
Cook for 20 mins in low flame and switch off the flame.
Water would have evaporated by this time and the rice will be cooked well.
Garnish with chopped coriander leaves..
Yummy Soya Chunk Pulao is ready to taste..
Goes well with any veg and non-veg dishes and raitas...
ADAI
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| ADAI |
INGREDIENTS:
Idli Rice - 1 cup
Raw Rice - 1 cup
Tuvar Dal - 1 cup
Chana dal - 1/2 cup
Moong gram - 1/2 cup
Urad dal - 1/2 cup
Garlic cloves - 3
Cumin seeds - 2 tbsp
Fennel seeds - 1 tbsp
Dry Red Chili - 4
Hing - 1/2 tsp
Shallot - 1/2 cup
Curry leaves - 3 sprigs
Coriander leaves - 6 tbsp
Ginger - 1 tbsp
Salt - to taste
METHOD:
Wash n soak rice and dal together for 3 hrs.
Seperately grind garlic in a blender to a smooth paste.
Add to the grinder rice and dal along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter.
Add water while grinding. The batter consistency should be little thicker.
Once done transfer it to a bowl, add enough salt, hing and mix the batter.
Now add finely chopped shallots,ginger,cilantro and curry leaves.
Mix everything well and leave it aside for half an hour.
Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked
Then flip other side and cook till it turn crispy.
Tasty Adai is ready to taste.
Goes well with Avial and chutney..
AVIAL
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| AVIAL |
INGREDIENTS:
White pumpkin - 6' inches
Yellow pumpkin - 6' inches
Senai - 6' inches
Raw banana - 1
Beans - 10
Carrot - 1
Drum sticks - 1/2
Potato - 1
Brinjal - 1
Grated coconut - 1 cup
Green chillies - 3
Curry leaves - 1 sprig
Jeera - 4 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Coconut oil - 1 tbsp
Salt - to taste
METHOD:
Grind green chillies, jeera and coconut to a fine paste and set aside
Cut all veggies lengthwise.
Cook it in water. when half cooked.
Add the ground green chillies, jeera and coconut paste and salt to taste.mix well
Put off the flame.
Now add yogurt and mix gently.
Heat the coconut oil.
Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial.
If interested can add a tsp of coconut oil in the end to enhance the flavour...
Tasty avial is ready ..
Goes well with Adai and Rice..
NAMMU'S PUDINA [ MINT ] OATS PARATHA...
My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....
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| PUDINA OATS PARATHA |
INGREDIENTS:
Wheat flour - 2 cups
Oats - 1 cup
Pudina or Mint Leaves - 1 cup
Coriander Leaves - 1/2 cup
Ginger - 1/2 inch piece
Garlic Cloves - 3
Green Chillies - 2
Salt - to taste
Oil - 6 tbsp
Water - to make dough
Method:
Using Blender make a fine powder of oats.
Add mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.
Take a bowl, add wheat flour, oats powder add the ground paste and enough water to make a soft, pliable dough.
Make small chapatis.
Heat a tawa over medium flame.
Cook on both sides using little oil.
Remove and serve hot.
Goes well with aloo mattar, any raita and chilli sauce..
ONE MORE BOOTIES
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| BOOTIES |
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
MIXED VEG UTHAPPAM
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| MIXED VEG UTHAPPAM |
INGREDIENTS:
Dosai batter - 2 cups
Onion - 2
Carrot - 2
Cabbage - 1 cup
Beans - 5
Peas - 1/4 cup
Onion - 2
Tomato - 1
Ginger - 1" piece
Green Chilli - 2
Curry leaves - 2 tbsp
Coriander Leaves - 2 tbsp
Chilly Powder - 1/2 tsp
METHOD:
Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.
Take dosai batter and add all chopped vegetables to the batter..
Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.
Add chilly powder and salt to the batter and mix well.
Heat dosai Tawa..
Pour a ladle of batter and spread it into a thick circle.
Add little oil to the side.
Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.
Once uthappam in cooked, flip it to the other side and cook for a min.
Yummy mixed veg uthappam is ready to taste..
Serve Hot with Sambar and Chutney.
