Vegetable Cutlet

Ingredients:

Potatoes - 4 (big)
Onions - 2 (big)
Carrots - 4
Peas - 1/2 cup (if its fresh then soak it a night before)
Fine Bread crumbs (or) Rusk powder - 1 cup
Maida - 4 tsp
Salt - as required
Red Chilli Powder - 1 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - for frying

Method:

1. Peel and chop onions finely.
2. Peel the Potatoes and pressure cook and mash them.
3. Along with Potatoes , steam Peas on top container of pressure cooker.
4. Allow it cool down.
5. Grate Carrots.
6. Heat oil in a deep pan and fry Onions till transparent.
7. Add grated carrot and fry.
8. Then add cooked peas and mashed potatoes. Fry in high flame till moisture is absorbed.
9. Sprinkle salt, chilli powder, garam masala and mix well.
10. Remove from fire and allow it to cool completely.
11. Mix maida with just enough water to make smooth paste and also keep the rusk powder in a plate.
12. Once the vegetables cool down, make small balls of them and dip them into the maida paste and immediately roll them on the rusk powder to coat well.
13. Shape as you like into thin cutlets.
14. Heat a Tawa and arrange few cutlets on top.
15. Pour oil around and fry till brown on both sides by turning it once.
16. Serve hot with Tomato Ketchup and Mint chutney.

Mirchi Bajji with Tamarind Paste

Ingredients:

Green peppers - 16
Tamarind paste - 8-10tbs
Dry coconut powder - 2tbs
Ajwain ( crushed ) - 1tbs
Salt - to taste
Brown sugar - 1/2 tbs
Coriander powder - 1 tbs
Besan - 3cups
Water
Onions finely choppped
Chat masala

Preparation Method for stuffing :

1. Make a paste of tamarind,coriander powder, coconut powder, ajwain,salt very little,
   brown sugar ( jagerry ).
2. Make slits to the green peppers length wise and remove the seeds from them.
3. Boil them on a low flame with salt till they become soft . Drain the water and keep
   them aside.
4. Now mix the besan with water and make a thick batter and add little salt.
5. Now in a pan put oil for deep frying. Take the stuffing paste and fill the slitted
   chillies with a spoon ( convinient ) and dip it in the besan batter and put the
   chilly immediately in the pan and deep fry.
6. Do the same with other chillies too.
7. Lastly spinkle some chat masala and serve hot with chopped onions.
   

VEGETABLE CUTLET TYPE 2

Ingredients:

Ginger - 1 Large Piece chopped
Onion - 2 Piece chopped
Curry Leaves - 2 Strip chopped
Corriander Leaves - 4 Strip chopped
Beetroot - 1/2 Cup grated
Carrot - 1/2 Cup grated
Potato - 2 Cup mashed
Bread Crumbs - 1 Cup (enough to coat the Cutlets )
Oil - 3 Cup (or more for seasoning and frying Cutlets )
Salt - 1 Tablespoon according to your taste
Aniseed (perumjeera) - 11/2 Tablespoon crushed
Chilly Powder - 1 Teaspoon
Cinnamon - 1/2 Teaspoon powder
Cloves - 1/2 Teaspoon powder
Turmeric Powder - 1 Teaspoon
Egg - 3 Piece (beat the eggs )

Procedure:

Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

VEGETABLE CUTLET TYPE 1

Ingredients:

Potato -1/2 kg - (Boiled, peeled and mashed)
Cabbage -1/2 cup shredded
Carrot - ¼ cup shredded.
Onion - 2 big, thinly sliced.
Green peas - ½ cup - cooked
Green chillies - 2 thinly sliced.
Salt to taste
Turmeric powder
Pepper powder
Paneer/Cheese (shredded) - ½ cup
Curry powder/Garam Masala powder
Bread crumbs
Coriander leaves - 3 chopped
Bread slices - 6
Oil to cook.

Procedure:

1. Heat oil in a kadai and season with mustard seeds.
   
2. Saute very lightly onions and green chillies.
   
3. Add shredded cabbage, cooked peas and carrots.
   
4. Add salt and pepper and the mashed potatoes.
   
5. Add curry powder and remove from fire.
   
6. Add shredded paneer or shredded cheese.
   
7. Mix and make a firm mixture.
   
8. Make balls out of the mixture.
9. Flatten with hand.
   
10. Beat bread slices in a mixer grinder with ¼ cup water, little salt and pepper.
11. Dip the vegetable cutlet into this batter.
    
12. Roll in breadcrumbs and keep in the fridge for an hour.
    
13. Heat oil in a kadai and fry till golden brown. Serve with tomato ketchup.

KACHORI ( कचोरी )

For the stuffing:

Soak 50g urad dal, 100 g moong dal for 2 hours and grind into a slightly coarse paste. Use this flour in idli plate and steam in a large vessel (as fo idli). Remove them from the plate and allow to cool in a large vessel or plate.
Make a paste of green chillies and ginger and keep aside.
In a pan heat 2 tsp of oil, add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander seeds(powdered), 1/2 tsp salt, 1/2 tsp cumin seeds( powdered). Add 1 tsp of chilly-ginger paste and fry. To this, add the prepared stuffing. Squeeze out 1/2 lime on it and add few coriander leaves and mix well.


For the kachori:

Maida - 2 cups
Salt - 1/2 tsp
Oil - 1 tsp

Procedure:
Mix the above by adding water little by little until the flour becomes tight. Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close. Deep fry in oil.
Side dish - mint chutney or sweet chutney