Vegetable Cutlet

Ingredients:

Mixed Veggies(carrot, beans, corn, peas)	1 Cup
Potato	1 Large
Maida	1/4  Cup
Bread Crumbs	½ Cup
Green Chilli	2
Red Chilli powder	¼ Tsp
Salt	As Needed
Oil	As Needed

Method:

• Cook the potato, peel off its skin and mash it up.
• Cook all the veggies in a microvave for 20mins. Add water as needed. Once it’s done drain off the water and mash the veggies.
• Then mix the veggies and the potato. Make sure there is no excess water. Add salt, green chilli, redchilli powder and mix it. Make small patties out of it for about ½ inch thick.
• Add about 5 Tbs of water to the maida to make a batter.
• Dip each patty in the flour batter and then in to the breadcrumbs.
• Heat a tawa and add oil for shallow frying the patties. Once the oil is hot place the patties and shallow fry it.
• Serve hot with Ketchup.

Note:
If the vegetable/potato mixture looks wet, you can add some breadcrumbs and mix it.
You can also deep fry the patties.

Serves- 4

Curd/Dahi Vadai

Ingredients:

                    Vadai:                                    

Urad Dhal	1 Cup
Green	5-7
Asafetida	1 Tsp
Salt	As Needed
Curd	1 ½ Cup
Rice flour	½ Tsp

Grinding:

Grated Coconut	¼ Cup
Green Chilli	2-4
Mint	2
Coriander leaves	Few
Ginger	Small Piece
Jeera	1 Tsp

 Tempering: (is optional)

Oil	½ Tsp
Mustard seeds	¼ Tsp
Split Urad dhal	1 Tsp
Red Chilli	2
Curry leaf	4

 Method:

• Soak the urad dhal for 3 hours and grind it along with green chilli and asafetida. While grinding, don’t add too much of water. Sprinkle some water in between. Grind it to smooth paste. Transfer the batter to a bowl. Add salt and rice flour to it. Mix it.

• Heat the oil for frying. Wet your hand and make a small ball. Press it so that it has its shape and make a small hole in between. Drop it in the oil and deep fry it until its golden brown on both the sides. Take it out and put them in the paper towel so that the excess oil is absorbed. Do the same for all the vadai. Keep aside.

• Then grind all the ingredients which is mentioned for grinding. Grind it to fine paste. After grinding mix it to the curd. Add salt to it.

• In a bowl add a medium hot water and salt. Then take the vadai and put them in it for a min. Take out the vadai and squeeze the excess water. Do it for all the vadai.

• Place all the vadai in a large bowl and add the curd mixture to it. Make sure all the vadai are coated well. Soak them atleast for an hour.

• Heat a pan and add oil. Once it’s hot add the mustard seeds and allow it to splutter. Then add the split dhal, red chilli and stir it. Switch off the flame and add the curry leaf to it. Pour this to the curd vadai before you serve it.

Serves: 10 Vadai

Note:

You can skip off the tempering.

If you want the curd vadai to be white in color the skip off the mint and coriander leaves while grinding.

Fried Paneer

Ingredients:

Paneer	12 cubes
Corn Flour	½ cup
All Purpose Flour(Maida)	¼ cup
Ginger & Garlic paste	1 Tsp
Chilli Powder	2 Tsp
Salt	As Taste
Oil	For Deep Frying

Method:

• Cut the paneer in to cubes. Keep aside.
• In a bowl, mix all the dry ingredients with ginger garlic paste.
• Add some water to the mixture to a thick paste.
• Dip the paneer cubes in the batter.
• Heat the oil in the frying pan. Then put the paneer pieces.
• Fry them till they become golden brown.
• Serve the fried paneer with green chutney or ketchup.

Serves - 2

Serve them hot.


You can also do the same for the cauliflower.

Gobi Manchurian

Ingredients:
For Frying:
Maida-1 cup
Salt-as per taste
GingerGarlic paste-1 tsp
rad color-1/2 tsp
Cornflour-2-3 tsp


 Gravy:
 onion-1 small (cut into cubes)
 ginger garlic paste-1 tsp
 cornflour-2-3 tbs 
 spring onions-for garnishing
 soysauce-2-3tsp
 tomato ketchup-2-3 tsp
 pepper powder- as per taste(optional)
 salt-as per taste

Method:

• First cut the cauliflower in to florets.
• Make a batter with maida ,cornflour,ginger garlic paste,salt  and a pinch of red food color.
• Dip cauliflower  into batter  and deep fry  it.place  it in a kitchen towel and keep separately.

For dry version:

•  In a kadai with oil  saute onion for 2 min .
• Now add soysauce,tomato sauce.
• now add  cauliflower and mix it well with sauce.
• garnish it with spring onion.

For Gravy version:

• In a kadai with oil saute onion  for 1min,then add little ginger garlic paste.
• Now add soysauce,tomato sauce.mixcornflour with  water and  add to sauce immediately.,stir  continuously
• When  gravy  starts thickens add cauliflower  and mix it well.
• Garnish it with spring onions.

Fried chilli Idly

Ingredients:
Idly - 5
Idly powder - 3 tbs
Jeera - 1tsp
Onion - 1/2
Tomato - 1
Green Chilli - 2
Red chilli - 2
Turmeric- 1 tsp
Salt
Coriander
Curry leaves


Method:

• Prepare the idly and apply idly powder, cool it for overnight.
• Cut them in to small pieces and keep it aside.
• Heat  the pan and add jeera, red chilli, curry leaves, green chilli saute it.
• Add the onion and fry till it turns to golden brown.
• Then add turmeric powder, tomato and cook it.
• Season them with salt.
• Finally add the cut idly's and fold it till everything mixes up.
• Fry them for 3-4 mins and garnish them with coriander leaves.

Serves - 2