Vegetable Cutlet

A snack that we all love. Tastes good and sure is a very good filling with all those veggies.

Onion - 1 large chopped fine
Potato - 3 medium ( boiled and mashed)
Carrot - 2 chopped fine
Beans - few chopped fine
Peas - 1 cup
Any other veggies - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger - 1 inch grated
Garlic - 5 crushed( optional)
Salt as needed
Coriander leaves - few chopped
Maida/all purpose flour - 3 tbsp ( can also use egg white for coating)
Bread crumbs - as needed
Oil - 2 tbsp
Oil - for deep/shallow frying

Cook all other veggies till soft in microwave for 10 - 12 minutes or in a pressure cooker with very very little water for 1 whistle. Keep aside.

Heat 2 tbsp of oil in a pan and add onions. Fry till light brown. Next add in ginger and/or garlic. Saute for a minute or two. Then add the powders and mix well. Next add in the cooked veggies and the boiled potatoes( this will give a nice binding). Mix well. Finally add salt and chopped coriander leaves. Mix and remove. Cool.
( See you can also use one or tomatoes and add them before adding the powders and mash and cook well. This will give a nice tang taste or you can also add some amchur powder with the powders and or can squeeze in some lime/lemon juice in the end).

In a different bowl mix maida with little salt and water to a dipping consistency. Take the veggies and make as balls and flatten into desired shapes. Dip them in the maida batter and roll them on bread crumbs. Repeat till you are done with all. For a non breaking cutlets here is a tip. You can make these ahead itself and store them in your refridgetor. Take them out 20 - 20 mts before making and roll them again with bread crumbs. The second time it will consume very less bread crumbs. Repeat all and fry/shallow fry in small batches taking care when turning. Fry till golden brown and serve with tomato ketchup or mint chutney or any of your favourite ones and enjoy.



Small / Baby Bittergourd Fry( Kakarakaaya/ Pavakkai/ Karela/)

Baby bittergourd - 1 lb (1/2 kg)
Onion - 1 large chopped
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Salt as needed
Turmeric powder - 1/2 tsp
Chilli and coriander powder - 1 tbsp each or sambar powder - 2 tsp
Curry leaves - few
Oil - 1 tbsp

Wash and soak bittergourd with salt and little tuermic powder for 20 - 30 minutes. Later drain and squeeze out water. Heat oil in a pan and add mustard seeds, urad dhal, curry leaves. wait till the pop put and add chopped onions. Fry till nice brown. Add the baby bittergourds and fry in the oil. Keep the flame low. Add the powders and mix well. Cover the pan with a lid and allow it to cook till salt... keep checking between it gets dry. Then sprinkle little water and cook till done. Can also try this in a pressure pan... fry and close the lid without putting the whistle on and cook for about 10 mts.

Goes well with rice sambar and or any curries.

Sending this to Nithu's Vegetable Marathon - Bittergourd an event started by Silpa.



Fresh Green Pepper Corn Pickle

This is one from my drafts that I have been having from my visit to India. Have you every tasted pickle with green fresh pepper corn, if not then don't miss. Try it out when you get them. They are just too good. I had the chance on my visit and tried it with the fresh pepper corns that I could get. One of my neighbour aunty(a close family friend who is more like a sister to my mom) got it for us from her native in Kerala on request from my mom. Though it was not fully grown, I did not mind a bit for trying the pickle. These peppers are picked before they are ripe.

Can make it just the way you do any pickles and enjoy with any rice variety especially curd rice. Is even good for health.

Fresh Green Pepper Corns- 1 cup
Red chillies - 6 or 7( or more depending on the spice needed)
Mustard seeds - 1 tbsp
Methi seeds - 1/4 tbsp
Hing/Asafoetida - 1/4 tsp( a size of 2 pepper corns if using the block)
Salt as needed
Lime/lemon - 1 small
Turmeric powder - a pinch
Gingelly oil - 2 or 3 tbsp
Curry leaves - as needed

Remove from stalk and then Wash and pat dry pepper corns.

Dry roast red chillies, mustard seeds, methi seeds and hing in a pan . Cool and powder.

Heat oil in a pan and add fresh green pepper corns. Let it to cook in sim(low heat) for about 8 - 10 mts or until they are soft but not mushy. In between add curry leaves and then add the freshly ground powder,turmeric powder along with salt and mix well. Allow it mix well and remove.

Allow the pickle to cool completely and squeeze juice from one lime/lemon

Have been missing lot of events lately. This one thought of posting it on time to send it to Nivedita's Complete my Thali- Pickle event and event started by Jagruti.



Tomato/Thakkali Idiyappam

Cooked Idiyappam - 4 cups
Onion - 2 chopped
Tomato - 3 chopped
Green chillies - 2 slit long
Chilli/ sambar powder - 1 tsp
Ginger - 1 inch crushed
Garlic - 4 or 5 flakes crushed
Curry leaves - few
Chopped coriander leaves - few
Mustard seeds and urad dhal for tempering
Oil - 2 tbsp

Idiyappam for recipe click here.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves( can add 1/2 of cumin seeds too). Wait till it pops out and add crushed ginger and garlic. Saute for few second and add chopped onions. Fry till transculent and add slit green chillies. Fry for another 1 or 2 minutes. Next add chopped tomato. Mash and cook till pulpy and water leaves out. Add little salt for fast cooking. Wait until all the water goes out and oil floats. Add chilli/ sambar powder and mix. Add in cooked idiyappam also salt and chopped coriander leaves. Mix well and serve.