Veg Cutlet Recipe

 Veg  Cutlet Recipe.

The veg cutlet is a fast and healthy snack.though it is deep fried it has a very healthy and equally delicious filling .This particular snack is a favourite among adults and children it is so easy to make that one can make it in large quantities for parties ,where this can be served as an excellent starter.

It is always towards the end of my cooking meals that i am reminded of an evening snacks. and then I start thinking of what can be prepared in a jiffy.I pressure cooked some veggies quickly ,and by the time they were getting cooked I got the onion ginger garlic and coriander leaves ready.

Rolled in bread crumbs and ready to be placed in the fridge

Preparation time -1 hour

serves -5 people

makes 15 pieces

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                                   Care should be taken that the quantity of oil is less in the filling,more oil in the filling will cause the cutlet to disintegrate in the oil while frying.

Ingredients

Ingredients to be pressure cooked
potatoes- two medium sized peeled and halved
cauliflower- 6 to 8 medium sized florets
carrots- 2 medium,peeled and cut in big pieces
french beans- about 6 to 7,threaded and cut in long pieces
peas -handful

Other ingredients for the filling
Coriander leaves finely cut-one handful
green chillies-3 finely cut
Onion-1 finely cut
ginger garlic- minced -1 teaspoon
raisins(kismis)-handful,cut into smaller pieces
peanuts-1 tablespoon(crushed in small pieces)
breadcrumbs-2 tablespoon
chilli powder
Roasted jeera powde1 teaspoon
garam masala powder-1 teaspoon
aamchur(dry mango powder)-1 teaspoon
sugar -1 teaspoon
Oil -1 tablespoon
salt -as required

Ingredients for batter
cornflour-2 tablespoon
all purpose flour-2 tablespoon
breadcrumbs-as needed to coat the cutlets
Water -to make a medium thick batter
Oil for deep frying


Method
Pressure cook the vegetables upto 2 to 3 whistles,till completely cooked
I generally keep the water level less in the pressure cooker than the vegetables and cook till 3 whistles.I then leave the cooker closed and wait for the pressure to drop on its own


Heat oil in a pan and add the onions,ginger and garlic and fry well till red
Then add in the cooked veggies (strain them out of water),and the coriander leaves,raisins ,peanuts ,salt,sugar,all spices and breadcrumbs and cook on high heat by stirring continuously,till the mixture dries up.
Let it come to room temperature. Remember to mash up the veggies well.

Make  a batter by mixing the cornflour and the all purpose flour in enough water.You can add little salt to it.Shape the mixture in oval shapes with the help of your palm,coat with the batter and roll in the breadcrumbs.Repeat the process twice.Keep open in the refrigerator till it is time to fry.(it can be stored in the refrigerator after coating upto seven days

Take it out of the refrigerator half an hour before you want to fry it.
While deep frying keep the oil hot first and then reduce to medium heat.Do not crowd the pan with the cutlets,as this will cool down the oil and the cutllets will start breaking in the oil

Serve hot with mustard sauce(kasundi) or ketchup.

Sweet Corn Fritters Recipe

 Sweet Corn  Fritters Recipe

Fritters are always the saviors when you have not made anything quite interesting for meals especially on weekends.And helping the kids with their studies ,bringing them back from their activity classes ,all this after a very elaborate breakfast ,leaves me with little time for preparing lunch. This is when I peep into the refrigerator for some instant help ,and I come across the corn kernels lying in there.

  I find the sweet corn an amazingly useful ingredient in the kitchen.Owing to its sweet taste it can be made into many things,like fried rice,sandwiches cheese corn balls or simply boiled .It is always a favourite amongst kids.The sweet corn fritters that I am sharing today is a very easy recipe,and can be made almost instantly.All you need are some of the basic ingredients available.

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The other day I made this as  a side dish for lunch,and it was an instant hit.The crunch on the outside and the sweetness of the corn is to die for.I have added a few pieces of capsicum to it ,corn and capsicum complement each other a lot,and the capsicum also makes up for some body of the fritters.

I practically had no time for clicking a fancy photograph,.the fritters vanished in no time Somehow managed to get a few clicks.

Preparation time-30 minutes
Serves-5 to 6 people

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Ingredients
1- 2 cups sweet corn
 About one and half cups is to be coarsely ground while the other half cup is to be added whole.

2-onion ,one large ,(cut into fine pieces)

3-garlic and ginger-1 teaspoon each ,paste or minced

4-coriander leaves-handful (finely cut)

5-finely cut green chili-2 teaspoon

6-Besan(gramflour)one tablespoon
7-Rice flour-1 tablespoon

8-all purpose flour(maida) -1 tablespoon

9-salt as per taste

10-Oil for deep frying

11-Pinch of baking powder

12-1 medium sized capsicum cut into very small pieces

Method
Mix all the above mentioned ingredients except the oil and leave aside for fifteen minutes.
The consistency of the batter should be liquidy enough to be taken by a spoon. Add the baking powder just before making the fritters. A very tight batter will make the fritters hard from inside.
Fry in medium to hot oil till crisp and slightly red
Serve hot with tamarind chutney or tomato ketchup.

Pav Bhaji (Indian Street Food)

      If it is winters ,It is time for the pav bhaji,the quintessential Mumbai street food.The reason being we get all the winter veggies that we need for this recipe.I am sharing today a very easy method of making this dish .It can also be made for a big number of people.It is due to this reason. Secondly this recipe calls for very little oil ,so this can be a very  I have made it several times for birthday parties for my kids.nice way of feeding vegetables to the kids.

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The pav bhaji shared here will be a little different from what you get outside.the ones outside are mashes a lot more ,but I prefer to keep little chunks since I feel that the bhaji tastes better with the distinct tastes of the veggies .
 

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                           Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
                              Kanda Poha(Maharastrian style)(spiced beaten rice)




Ingredients

 All the veggies mentioned below should be cut in big pieces,to be pressure cooked

1-capsicum-1
2-cauliflower-about 5 big florets
3-potatoes-2
4-carrots-2
5-bottle gourd -5 to 6 big pieces
6-beans-about 8 in number

All these veggies should be pressure cooked till one whistle.Water level should be enough just to cover the veggies in the pressure cooker.Wait till the pressure releases on its own ,then strain out the veggies ,but do not discard the water.

All the veggies mentioned here are essential to get the right taste of the bhaji

The other ingredients for the bhaji
1- peas-handful
2-onions-2 large(finely cut)
3-tomatoes-4 medium-finely cut
4-garlic pods-about 5 (crushed)
5-coriander leaves(dhania)-finely cut(handful)
6-Turmeric powder-1 teaspoon
7-pav phaji masala(available in stores0- 1tbs or more(as per taste)
8-cloves-about 5
9-green chillies-4 to 5(finely cut)    ( you can add more if you want it spicier)
10-Wheat flour-1 teaspoon
11-Chilli powder-1 teaspoon(optional)
12- amchur powder(dry mango powder)   -1 teaspoon  (optional)
13-oil for cooking-1 tablespoon             
14-pavs(Buns)-as required( i had taken 16 for four people
15-Butter-in good quantity for toasting the buns
 

Method
1-pressure cook the veggies and keep them ready
2- Strain out the water and reserve the water too
3-Heat oil in a pan and add the cloves

4-Once the garlic starts changing colour,add in the onions
5-saute the onions till they wilt and the raw smell is gone, then add the tomatoes

6-Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)
7- saute the masala and the tomatoes for some time,Then add the cooked veggies
8-Mash them well with the ladle and saute them for sometime.Then add the green peas and the chillies
9-Time to add the veg stock reserved after pressure cooking.
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)

10-  Simmer for 2 more minutes before switching off the flame

11- Cut the pav from the middle with a knife and roast them on a girdle(tava) 

12-Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)

13-Serve hot with onions and lemon wedges

You can add some fried paneer pieces towards the end to make it tastier and more nutritious



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Step by step pictorial


                          The veggies are cut and ready to be pressure cooked

                                                     Pressure cooked for one whistle

                                                 
                                         Strain out the water and reserve the water too

                                                  Heat oil in a pan and add the cloves

                                                                Then add the cloves
 

Once the garlic starts changing colour, add in the onions

Saute the onions till they wilt and the raw smell is gone, then add the tomatoes

Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)(actually it tastes better with the chilli powder,but i avoid as I make it for my kids)
 

Saute the masala and the tomatoes for some time,Then add the cooked veggies

Mash them well with the ladle and saute them for sometime.Then add the green peas and the chilies

                                
                                     Time to add the veg stock reserved after pressure cooking

Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)

                             Simmer for 2 more minutes before switching off the flame

Cut the pav from the middle with a knife and roast them on a girdle(tava)

Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)

Serve with onions and lemon wedges