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.

Baked Potato Wedges

  Baked potato wedges ,is a healthy potato snack ,and once I learnt it I have stopped getting the frozen ones from the stores.This is a very quick recipe and so easy that once I made it only once.Since then my teenage daughter has taken charge of making it every time without any supervision.


This can be on the menu in kids parties,as this is an extremely kid friendly recipe.I make the wedges very often as  an appetiser when I have guests for dinner,since It is easy to make and very light as well.

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Method

Ingredients
4 to 5 medium sized potatoes
1 teaspoon of red chilli flakes
5 to 6 pods of garlic(finely cut)
salt
Coriander leaves-2 teaspoon (finely chopped0
oil-(coconut oil or any other oil of your choice)


Procedure
1- Cut the potatoes in wedges
2-Put them in water
3-In a bowl ,take the oil ,salt ,coriander leaves, garlic  andthe chilli flakes and mix them well.(this is our seasoning)
4-Take out the wedges from the water and put in the seasoning ,and coat the wedges well
5-Pre heat the oven to 200 degree Celsius
6- Place the wedges on a tray ,without crowding them
7-Bake for 15 minutes and then take out the tray and turn the wedges for even browning
8-bake for another 15 minutes
9-Leave in the oven till it cools
10-enjoy with any dip of your choice




Tips
Cut the wedges in the same size
Do not overcrowd the tray ,or they do not get evenly browned
If you like it crispier,bake for another 10 minutes at 180 degree celsius

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