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.

Mutter – Aloo – Pudina Tikki

Ingredients :

Green peas / Mutter– 1 cup

Potatoes / Aloo – 4

Mint leaves / Pudina – 3 tsp , chopped

Red chilly powder – ½ tsp

Turmeric powder – A pinch

Ginger-garlic paste – ½ tsp

Bread crumbs – ¾ cup

Salt – To taste

Oil – Little , for shallow frying

Method :

Boil green peas and potatoes by adding sufficient water . Drain the water completely.

Blend green peas and mint leaves together till they become mushy.

In a bowl,, add the boiled potatoes and mash completely. Then, add the ground mixture , red chilly powder , turmeric powder , ginger-garlic paste , salt and bread crumbs. Mix evenly. Set aside for a minute. Prepare tikkis.

On a tava, heat oil. Shallow-fry the tikkis till both sides of the tikkis become golden browned.

Serve hot with tomato sauce or any chutney.

Healthy Noodles Cutlets

Ingredients :

 

Noodles – ½ packet

Baby corns – 3

Spring onions – 3 sprigs ( finely chopped )

Grated processed cheese – ½ cup

Green chillies - 2

Ginger – ½ inch piece

Cumin ( Jeera ) powder – 1 tsp

Dry bread crumbs – ¾ cup for binding + ¾ cup for coating

Oil – As required for shallow frying

Salt – To taste

 

  Method :

Cook the baby-corn + ½ cup water for 7-8 minutes. Then, drain the water completely and let the baby-corn to cool for few minutes. Remove the corn kernels ( makai ke dane ) and grind the corn kernels into a coarse mixture. Keep aside.

Grind green chillies + ginger.

Cook noodles till done without adding any masala. Drain the water completely and keep aside.

In a bowl, add the cooked noodles, corn kernels mixture, green chilly-ginger paste, chopped spring-onions, ¾ cup of bread crumbs, cumin powder and salt. Mix all the ingredients evenly. Prepare small round or heart shaped patties and roll the patties in the bread crumbs.

      On a tava or flat pan, heat oil. Shallow fry the patties till golden browned on both sides of the cutlets.

      Serve hot with tomato sauce.


For No onion - No garlic version , you can add coriander leaves instead of spring onions.

Vermicelli Upma

Ingredients :

Bambino vermicelli – 1 cup

Onion – 1 , medium ( finely chopped )

Green chillies – 2 ( finely chopped )

Chana dal – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds – 1 tsp

Cashewnuts – 8 ( halved )

Curry leaves – 1 strip

Turmeric powder – ¼ tsp

Ghee – ½ tsp

Oil – 2 tsp

Salt – To taste

Water – 1 cup

Coriander leaves – little ( finely chopped )

Method :

In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.

In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.

In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned.  Then, add water. When water starts to boil, add salt to taste and roasted  vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.

Serve hot.

Potato-Soya-Paneer Cutlets

Ingredients :

Nutrella Soya Chunks  - ½ packet

Potato -1 big ( Boiled,peeled and Mashed )
Onion - 2medium( finely chopped )
Paneer - 150 gm ( finely grated )

Ginger-Garlic paste - 1 tsp

Coriander Powder - 1 tsp

Cumin powder – 1 tsp

Corn-flour – 3 tsps

Turmeric powder - a pinch

Bread Crumbs – ½ cup

Bread – 3 slices ( for binding )

Red chilly powder – 1 tsp

Coriander leaves – 3 tsps ( finely chopped )

Oil – 4 tsps

Salt – to taste

Method :

Soak soya in hot water for  2 minutes. Drain water from soya and squeeze the soya to remove excess water. Grind soya into coarse pieces.

In a deep bottomed pan, heat 1 tsp of oil. Add chopped onion and fry till golden browned. Then , add red chilly powder, coriander powder, cumin powder, turmeric powder, ginger-garlic paste and fry till the raw smell of the masalas disappears. Transfer the mixture on a plate and keep aside.

Soak bread slices in water for 30 seconds.
Remove excess water by squeezing gently. Crumble and keep aside. Prepare a medium consistency corn-flour paste by adding water as required.

In a bowl, add the ground soya pieces, grated paneer, mashed potato, fried mixture , coriander leaves, salt and mix all the ingredients evenly. Make small patties.

Dip the patties in corn-flour paste and then roll in bread crumbs.

Heat oil on a flat pan. Shallow fry the patties till golden browned.

      Serve hot with tomato sauce.

Paneer - Potato Cutlets

Ingredients :

Mashed paneer – 200 gms
Bread slices – 2 slices
Potatoes - 2 , medium ( cooked and mashed )
Red chilly powder – 1 tsp

Garam masala – ¼ tsp

Onion - 1, finely chopped
Corn flour – 3 tbsps

Ginger-garlic paste – ½ tsp
Salt – To taste

Bread crumbs – As reqiured

Coriander leaves - 1/2 cup, finely chopped
Oil – 3 tbsps ( if shallow frying ) / 1 cup ( if deep frying )

Method:

Soak bread slices in water for 30 seconds.
Remove excess water by squeezing gently. Crumble and keep aside .
Mix the mashed paneer, crumbled bread , onion pieces , red chilly powder, ginger-garlic paste, garam masala powder and salt. Mix evenly and make small patties.

Meanwhile , prepare a medium consistency corn-flour paste by adding water as required.

Dip the prepared patties in the corn-flour paste, remove and roll in bread crumbs.

        On a flat pan , heat oil. Shallow fry or deep fry till both the sides of patties turn
        golden browned.
      Serve hot with Tomato ketchup.

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

Thick Rava Crispy Rottis

Ingredients :

Thick Rava ( thoru rulavu ) – 2 cup

Wheat flour – 2 cup

Green chillies – 7 to 8 ( Finely chopped )

Red chilly powder – 2 tbsp

Curry leaves – ½ cup ( Finely chopped )

Grated coconut – 2 tbsp

Mustard seeds – 1 tsp

Asafoetida – 1tsp ( diluted in 1 ½ tsp water )

Salt – To taste

Oil – 2 cup + 1 tsp

Method :

In a mixing bowl , add green chilly pieces + red chilly powder + salt + chopped curry leaves + grated coconut + Diluted asafoetida . Smash and mix evenly . Then , add thick rava and wheat flour. Meanwhile , in a seasoning laddle , add 1 tsp oil and mustard seeds. When it begins to crackle , add the seasoning to the mixing bowl which contains thick rava, wheat flour and other ingredients . Mix them and prepare a dough ( like poori dough ) by adding water as required . Make lemon sized balls of the prepared dough . Then prepare rottis ( poori ) from the dough balls.

In a deep bottomed kadai , heat oil . Finally , deep fry the rottis.

Serve as snack with tea or coffee .


This recipe is submitted for Winter Carnival event @ Tickling Palates.

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. 

Stuffed Bread Pakoda

Ingredients


4-5 medium size boiled potatoes
1 green chili, finely chopped
2 tbsp finely chopped cilantro/coriander leaves
mint -corriander chutney- 1 cup ( optional )
1/4 tsp red chili powder
1 tsp cumin powder
salt


For the outer crisp coating:
---------------------------------
3 cups besan (chick pea flour/gram flour)
a pinch of hing
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
water
hot oil - Few drops
salt


METHOD 


Boil potatoes well and peel them. Mash the potatoes when they are still warm.Add the coriander leaves, green chili, red chili powder, cumin powder, salt to the mashed potatoes.Mix evenly. Check the seasonings and adjust accordingly. Keep aside.
In a bowl, take the besan (chick pea flour/gram flour).Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.Add around 1/2 cup water and mix. The batter should not be very thick nor too thin.Add a few drops of hot oil to the batter and mix well.Keep the batter aside.
Heat oil in deep-frying kadai.slice the bread into triangle or rectangle slices. Take a teaspoon of the mint-coriander chutney and apply it evenly on the slice of bread.Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.Cover the potato stuffed slice with another slice. Slightly press the sandwich. Take it and dip in the besan batter.Coat the stuffed bread sandwich evenly with the besan batter ( not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break ).Fry the bread pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve hot with tomato sauce or chilly sauce.