Mushroom Cutlet

Ingredients :

Mushrooms – 4

Potato – 1, boiled , peeled and mashed

Onion – 1, finely chopped

Ginger-garlic paste – 1 tsp

Green chilly paste – 1 tsp

Bread Crumbs – 1 cup

Salt – To taste

Method :

In  3 cups of water , add mushrooms. Cook it by covering the lid for 5 minutes. Drain the water completely. Finely chop the mushrooms and grind for 3 to 4 times.

Heat oil in a pan. Add onion pieces and fry for 7-8 minutes. Ginger-garlic paste and green chilly paste. Fry for 5 minutes. Add crumbled mushrooms and sauté till water evaporates. Add salt and mix evenly. Switch off the flame and let the cooked mixture to cool for 5 minutes.

In a bowl, add mashed potato, ½ cup bread crumbs and cooked mixture. Mix evenly and make patties. Roll the patties in the remaining bread crumbs.

On a pan, heat oil. Shallow-fry the patties / cutlets till both sides of the patties turns golden browned.

Serve hot with tomato sauce.

Banana- Potato Cutlet

Ingredients :

Raw Banana – 1

Potato – 1

Green chilly – 1

Red chilly powder – 1 tsp

Ginger – ½ inch piece ( finely chopped )

Roasted and crushed ( jeera )  cumin seeds – ½ tsp

Ajwain – ½ tsp

Pepper powder – ½ tsp

Coriander leaves – Little ( finely chopped )

Bread crumbs – ½ cup

Salt – To taste

Method :

Boil raw banana and potato. Peel and mash them. Add roasted and crushed cumin seeds, ajwain , pepper powder and mix evenly. Add green chilly pieces, ginger, red chilly powder and salt as per taste. Mix again evenly. Make small balls from the prepared dough and prepare tikkis of any desired shape. Roll the prepared tikkis in bread crumbs.

On a tava heat oil. Shallow fry the tikkis till golden browned on the both sides.

Serve hot with tomato sauce.

Dahi bhalla

Ingredients :

Urad dal ( black gram , skinned and split ) – 1 cup

Curd – 1 cup

Cumin ( jeera ) powder – 1 tsp

Red chilly powder – 1 tsp

Green chillies – 2 ( chopped )

Coriander leaves – little ( finely chopped )

Oil – for deep frying

Salt – To taste

Method :

Soak urad dal for 4 to 5 hours. Then , drain the water and wash urad dal again  thoroughly. Grind it along with green chillies by adding little water. Note that the batter should be of thick consistency and not watery. Add salt,  coriander leaves and mix evenly. Keep aside.

In a kadai, add oil. When heated, add a spoonful of the prepared batter and deep fry on medium flame till golden browned ( note that the colour of the vadas is not very dark ). Repeat the procedure for remaining batter.

Set the vadas to cool and later soak them for 2 to 3 minutes in luke warm water.

Squeeze out the water by pressing each vada between palms of your hands.Lay them in a plate. In a bowl, add curd, jeera powder, red chilly powder and salt. Mix evenly. Garnish it with finely chopped coriander leaves

Note :  If you prefer add date - tamarind chutney and some salted boondi (soaked in water and later squeezed out).

Lablab Bean ( Avarekalu ) Cutlet

Ingredients :

Lablab Bean  ( Avarekalu ) – ¾ cup

Potatoes – 4

Green chillies – 4

Ginger – 1 inch piece

Chat masala – 1 tsp

Cumin powder – 1 tsp

Bread crumbs – ½ cup

Semolina / Rava / Soji – ¼  cup

Salt – To taste

Coriander leaves – little ( finely chopped )

Oil - little

Method :

Pressure cook potatoes and lablab bean till 3 whitles each ( separately ). Keep aside.

Grind green chillies + ginger into paste by adding 2 teaspoons of water.

Making masala for lablab bean ( avarekalu ) filling :

Mash the lablab bean ( avarekalu ). Keep aside.

In a pan, heat oil. Add 1 ½ teaspoon of ginger green chilly paste and fry till it turns slightly brown in colour. Add the chopped coriander leaves and stir for a second. Add the mashed lablab bean ( avarekalu ) , salt. Simmer and cook closed for 3 minutes. Sprinkle water in between and stir occasionally so that the mixture doesn’t gets dry. After it gets cooked, transfer the mixture into a bowl and let it to cool.

Making potato mixture for cutlet :

Peel and mash the potatoes. In a bowl, add the mashed potatoes , chat masala , bread crumbs , 1 ½ tsp of ginger-green chilly paste and salt. Mix evenly.

Preparing cutlets :

Make a small ball of the potato mixture and shape it like a cup. Add little avarekalu filling in the center of the potato cup. Seel and flatten the potato cup into a cutlet shape. Roll the prepared cutlet in semolina ( rava ).

In a tava , heat oil.  Shallow fry the prepared cultlets till golden browned.

Serve hot with tomato sauce.


Linking this recipe to I'm The Star event on Vegetarian Food & Me blog

Steamed Drumstick leaves Cake

Ingredients :

Par-boiled Rice ( Kucchalakki ) – 1 cup

White Rice – ½ cup

Grated Coconut – ¼ cup

Drumstick leaves – 1 ½ cup

Red Chillies – 5 to 6

Turmeric Powder – ¼ tsp

Tamarind  pulp – little

Water – As required

Salt – To taste

Method :

Soak par-boiled rice + white rice for 2 hours.

Making Masala :

Grind grated coconut + red chillies + turmeric powder + tamarind pulp + salt into a smooth paste. Before transferring it, add the soaked par-boiled rice and white rice to the mixer and grind into idly consistency batter by adding water as required.

Making Drumstick leaves cake batter :

In a bowl , add the ground masala and the drumstick leaves. Marinate evenly so that the leaves gets coated with the ground masala.

Baking the cakes :

Grease the baking dish with little oil evenly. Add the prepared batter to the baking dish and spread it evenly. Bake or steam for 15 minutes. 

Indo- Chinese Vegetable Hakka Noodles

Ingredients :


Hakka Noodles - 1 pack  (200 gms)
Carrot - 1 sliced into long thin pieces
French Beans - 4 to 5
Cabbage - 1/4th , finely shredded
Capsicum - 1 small, finely sliced
Onion - 1 sliced into long thin pieces
Salt to taste
Tomato sauce - 1tbsp
Soya sauce - 1tbsp
ginger-garlic paste - 1tsp
Green chilly - 1 chopped
Oil - 3 tbsp
coriander leaves finely chopped


Method :


Boil the noodles as per instructions on pack
Drain and add fresh water to stop cooking process
Drain again, add fresh water and let the noodles rest in the water till use
Heat a wok or non stick kadai, add oil.
Add  sliced onions, ginger garlic paste and chopped green chillies
Add carrots, beans and stir fry on high flame for few seconds.
Add cabbage, capsicum and Noodles and give it a toss.
Add green chilly, salt, soya sauce and gently mix everything using forks to mix it with both hands. garnish with coriander leaves.

Cucumber Idlis ( Sweetened & Unsweetened )

Ingredients :


Cucumber - 2 big ( grated )
Grated coconut - 1 cup
Rice Rava - 1 1/2 cup
Salt - To taste
Jaggery - 1/4 cup


Method :


Peel the cucumbers and grate them. Soak rice rava for 2 minutes. Then drain the water completely.
Take grated coconut + little water and grind it for a minute.
To make unsweetened cucumber idli batter, take coconut paster + grated cucumber + little salt + rava. Mix it well.
To make sweet cucumber idlis, add grated jaggery to grated cucumber + coconut paste + rava + a pinch salt. Mix it well.
Put the batter in idli making bowls and keep them in idli steamer. Steam cook for 15 to 20 minutes.
Serve hot.

Linking this recipe post to event on theme 'Cucumber' @ Ambrosia by Richa Priyanka and Mahro Rajastan by Priya Yallapantula

Cauliflower Cutlets

Ingredients :


Potatoes -  2 ( peeled, boiled and mashed completely )
Cauliflower - 100 gms ( chopped into small pieces )
Chana dal - 1 cup ( soaked for 1 hour )
Ginger + Garlic + Green chilly paste - 2 tsp
Garam Masala - 1 tsp
Rice flour - 2 tsp
Salt - To taste
Bread slices - 2
Bread crumbs - 2 tsp
Oil - 2 tsp


Method :


Grind cauliflower into coarse paste without adding water. ( Note that cauliflower should not be cooked before grinding )
Grind Chana dal into coarse paste by adding little water.
Now, in a bowl take ground cauliflower paste. Add the mashed potatoes, chana dal paste, rice flour, Ginger-garlic-green chilly paste, garam masala, salt and bread crumbs.
Soak bread slices in water once for 5 seconds and drain the water completely. Add it to the above mixture. Mix well all the ingredients.
Make round or heart shaped cutlets.
Heat oil on a tawa and fry the cutlets till golden browned.
Serve hot with tomato sauce or red chilly sauce.

Spicy Veg Spring Rolls

Ingredients :


For masala -


Onions - 2 ( Thinly chop vertically )
Cabbage - 1/4 ( Thinly chop vertically )
Capsicum - 1 ( Thinly chop vertically )
Carrot - 1 ( Grated )
Green chillies - 2 ( Thinly chopped )
Soya sauce - 2 tsp
Red chilly sauce - 2 tsp
Pepper powder - 2 tsp
Salt - To taste
Oil - 4 tsp


For preparing Wonton sheets ( outer covering ) -


Maida - 1 cup
Corn flour - 1/4 cup
Salt - little
Hot oil - 2 tsp


Method : ( For Masala )


In a kadai, add oil and heat it. Then add onions, carrot and fry for 3 minutes. Add cabbage, capsicum pieces and fry till the raw smell disappears. Add green chillies and fry for a minute. Add soya sauce and fry for 2 minutes. Add pepper powder, salt and fry for 2 minutes. Keep aside.


Outer covering - 
-------------------------


Mix maida, corn flour, salt in a bowl by adding little water and make dough. Heat coconut oil and add it to the dough. Mix well again.


Making Spring Rolls -
-----------------------------


Make few square shaped chapatis. Place masala along in the centre of the square shaped dough. Join the 2 ends and make rolls. Cut out the excess dough. Seal the edges of the rolls completely. Twist the rolls slightly and deep fry till golden browned.
Serve hot with tomato sauce. 

Corn Chaat

Ingredients :


Corn kernels - 2 cup
Tomato - 1 ( chopped )
Sev - 1/2 cup
Onion - 1 ( chopped )
Coriander leaves - little ( chopped )
Juice of 1/2 lemon 
Red chilli powder - 1/4 tsp
Chaat masala - 1/4 tsp
Salt - To taste


Method :


Boil the corn kernels and keep aside.
In a bowl mix all of the above ingredients except sev. 
Sprinkle sev while serving as it remains crispy. 

Salted Jackfruit Dosa ( Salla Polo )

Ingredients


Rice - 1 cup
Long and short red chillies - 10 to 12
Grated coconut - 1/4 cup
Tamarind - little
Salted Jackfruit - 15 pieces
Salt - only if needed


Method


Soak rice in water for 1/2 an hour. Also soak salted jackfruit pieces in water for 1/2 an hour. Then roughly wash the jackfruit pieces and strain the water completely. Slice them into pieces if needed.
Grind grated coconut, tamarind and red chillies. Then add jackfruit pieces and grind again. Add rice finally to the mixture. Grind again into a medium consistency paste. Add water as per dosa batter consistency while preparing to make dosa.


Note :-  Add salt only if required.

Spring onion crispy Pakoras

Ingredients


spring onions-1 bunch finely chopped
rice flour-11/2 cup
onion-1 small finely chopped
gram flour-3/4 cup
gingergarlic paste-1tsp
butter-2tsp
green chillies-1 finely chopped ( optional )
asafoetida-a pinch
salt, oil and water
red chilli powder, cumin powder, garam masala powder-1tsp each


Method


Take a bowl, add rice flour, garam masala powder, gram flour, spring onions, onions, ginger garlic paste, green chillies, asafoetida, red chilly powder,cumin powder,garam masala powder,salt and mix well. keep aside for sometime. sprinkle a little water. heat oil in a pan. make tiny balls of the above mixture and deep fry till golden brown. serve hot with red chilli sauce.


This post is submitted for Snacks Mela Event @ Cooking 4 all Seasons

http://cooking4allseasons.blogspot.com/2011/11/announcing-snacks-mela.html

Raw jackfruit ( Kadgi/ Kathal ) Manchurian

Ingredients:


1 small sized raw jackfruit broken into small pieces
2 tbsp cooking oil
1 medium-sized onion, finely chopped
1 tomato finely chopped
1 capsicum chopped
2 tsp gingergarlic paste
green chillies 4
2 tbsp corn flour mixed with 1/2 cup of water
Salt, to taste
2 tbsp Soy Sauce
2 tbsp Tomato-chili sauce
½ cup of water
fresh coriander leaves, finely chopped for garnish
green onion, finely chopped for garnish


For the batter:


½ cup all-purpose Flour
gingergarlic paste 1 tsp
1 tsp red chili Powder
Salt, to taste


Method:


In a bowl add all-purpose flour, gingergarlic paste, chilli powder, salt and water. mix well and make a thick batter. add the jackfruit pieces and mix.
Heat the oil in a pan and deep fry the jackfruit pieces coated with batter, till golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the chopped capsicum and fry for 2 min. keep the fried capsicum aside.
In a pan add 2tspns of oil and heat it. add chopped onions, fry till golden brown. add chopped tomato and fry for 2 min. add the fried capsicum. add ginger, garlic and green chilies. add soya sauce, tomato sauce and fry. add salt.
Cook for a minute and add the all-purpose flour and water mixture. Add a little water and let simmer till the gravy becomes thick.
Add the fried jackfruit pieces and cook for another 2-3 minutes.
Garnish with chopped spring onions and coriander leaves.

Bisi Bele Bhaat

Ingredients :


White / Basmati rice - 250 grams
Toor dal - 200 grams
Beans - 50 grams ( chopped )
Ivy gourd ( tindora ) - 50 grams ( chopped )
Tomato - 1 large ( chopped )
Coriander leaves - little
Green chillies - 2
Long red chillies - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Groundnut - 2 tsp
Curry leaves - 10 to 15
Bisi bele bhaat powder - 2 tsp
Turmeric powder - 1/2 tsp
Coconut oil - 2 tsp
Salt - to taste
Ghee - 2 tsp
Water


Method :


In a pan, add coconut oil. After it gets heated add the chopped vegetables and fry it for 2 minutes. Keep aside.
In a vessel, take rice and add 2.5 times of water to it.
In another vessel, take toor dal and fried vegetables. Add 2 cups of water and green chillies to it. Cook them together in a cooker for 10 minutes.
Add salt to the cooked toor dal and fried vegetables.
In a kadai, heat oil. Add mustard seeds,cuin seeds,groundnuts and fry for 2 minutes.
Add long red chillies,curry leaves and fry again for 2 minutes.
Add cooked toor dal and vegetables to it and fry for 2 minutes. Add bisi bele bhaat powder and mix well. Add 3-4 cups of warm water and cook for 2 minutes. Add cooked rice to it and mix evenly. Sprinkle coriander leaves. Add ghee and mix well.
Serve hot.