Veg cutlet

A very healthy and tasty snack. I added whatever veggies I had at home so you can change the proportion of the veggies or add other veggies as per your taste. 

Makes - 20-25 cutlets

Ingredients

1. Beetroot (Grated) - 2 cups 
2. Carrot (Grated) - 1 cup
3. Spinach (finely chopped) - 1/2 cup
4. Potatoes (Boiled and mashed) - 4 cups
5. Ginger paste - 1 tsp
6. Sweet corn paste - 1 tbsp (Also added a handful of boiled whole sweetcorn)
7. Coriander cumin powder - 1 tbsp
8. Amchoor powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Chili powder - 1 tsp
11. Salt as per taste
12. Oil - As required for shallow frying

For the coating

1. Cornflour - 2 tbsp
2. Breadcrumbs or semolina

Method:

1) Heat about 2-3 tbsp oil. Fry the ginger for 2 -3 minutes

2) Add the beetroot, carrot and spinach. Fry for 5-10 minutes till veggies soften.

3) Add the ingredients from 7-11. Mix well.

4) Add the potato and sweet corn paste.

5) Turn off heat and let cool. Take a small ball of this mixture and flatten with your hands to form a cutlet shape.

6) Mix the cornflour in little water to form a paste of thick consistency.

7) Dip the cutlet into this paste and immediately roll into breadcrumbs or semolina.

8) Shallow fry till golden brown. Serve with ketchup.

Quick soyabean subzi

One of my own creations, turned out to be tasty.

Ingredients:

1. Soyabean nuggests - 1.5 cups
2. Garlic - 1 tsp minced
3. Onion - 1 small finely chopped
4. Tomato - 1 small finely chopped
5. Coriander leaves - 1 tbsp finely chopped (for garnishing)
6. Turmeric powder - 1/2 tsp
7. Chili powder - 1 tsp (Adjust as per taste)
8. Oil - 2 tbsp

Method:

1) Boil water. Once the water comes to a boil add the soyabean nuggets. Keep for about 5 minutes.

2) Drain the water from the soyabean nuggets. Once cooled, make small pieces with your hands.

3) Heat oil. Fry the garlic for 2 minutes

4) Add the onion, fry till translucent. Add turmeric powder, chili powder and salt. Fry for 2 more minutes

5) Add tomatoes. Fry till oil separates

6) Add the soyabean pieces. Add little water to cook.

7) Keep covered and let cook for about 10 minutes. Garnish with coriander leaves.

Methi palak wadi

This is a variation of the Methi wadi that I posted earlier but has the goodness of Nachni (Ragi) too!

Ingredients:

1. Methi leaves (finely chopped) -1 cup
2. Palak leaves (finely chopped) - 1 cup
3. Green chili - 1
4. Garlic - 5-6 cloves
5. Ginger - 1 small piece
6. Nachni (Ragi) flour - 1 cup
7. Wheat flour - 1 cup
8. Besan - 2 tbsp
9. Curd - 2 tbsp
10. Turmeric powder - a pinch
11. Baking powder - a pinch

For the tempering;

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Sesame seeds - 1/2 tsp

Method:

1)Combine all the ingredients into a soft dough. Add water as required to form the dough. Add salt as per taste

2) Divide the dough into 5-6 parts and shape into cylinders. Place into a greased flat vessel

3) Steam in pressure cooker for 20-25 minutes

4) Cut each cylinder into small pieces.

5) Heat the oil set aside for tempering. Add the sesame seeds and mustard seeds

6) Pour over the cut wadis.Serve with ketchup.

Mutter kachori

Used a number of recipes online to make this tasty snack!

Makes: 10 kachoris

Ingredients:

Kachi dabeli

A very popular street food !

Ingredients

For the tamarind chutney

1. Tamarind (soaked in water) - 2 cups
2. Jaggery -1 piece (as shown in the picture)
3. Coriander cumin powder - 1 tsp
4. Chili powder - 1 tsp
5. Salt - as per taste

For the pudina chutney

1. Pudina (mint) leaves - 2 cups
2. Coriander leaves - 1 cup
3. Green chilliest - 2
4. Garlic - 4-5 cloves
5. Ginger - 1 small piece
6. Salt as per taste

For the potato filling

1. Potatoes (Boiled and grated) - 5-6
2. Tamarind chutney - 2 tbsp
3. Pav Bhaji masala - 2 tsp
4. Oil - 1 tbsp

For preparing the Dabeli

1. Onion (finely chopped) - 2 (Mixed with a tbsp of chaat masala)
2. Shev - 1 cup
3. Pomegranate seeds - 1 cup
4. Laadi pav - 16
5. Butter - For frying

Method

1) Grind all the ingredients for the tamarind chutney into a fine paste

2) Grind all the ingredients for the pudina chutney into a fine paste

3) Heat the oil set aide for the potato filling. Add the pav bhaji masala and tamarind chutney. Fry for 2 minutes

4) Add the grated potatoes. Add salt and mix well. Let this mixture cool

5) Slit the pav in the middle. On one side apply the tamarind chutney and on the other side apply the pudina chutney

6) Add the potato filling on one side and pomegranate seeds. Add chopped onion on the other side

7) Coat with shev on all side (Dip the pav in shev)

8) Heat a pan with butter and fry the pav on both sides till slightly golden brown. Do not make it too crisp. Serve immediately.

Chicken Kheema

Tried this recipe and turned out to be good!

Serves:  5-6 people

Ingredients

For grinding:

1. Onion - 1 large vertically chopped
2. Tomato - 1 medium chopped coarsely
3. Garlic - 15-20 cloves
4. Ginger - 1 medium piece
5. Grated coconut - 2 tbsp
6. Oil - 1 tsp

Other:

1. Chicken kheema (500 gms)
2. Onion (finely chopped) - 1 small
3. Coriander leaves (finely chopped) - 1 tbsp
4. Potato (Grated) - 1 
5. Oil - 1 tbsp
6. Turmeric powder - 1 tsp
7. Chili powder - 3 tsp
8. Everest Chicken masala - 3 tsp

Method:

1) Heat the oil mentioned in the ingredients for grinding and fry the grated coconut till brown.

2) Grind this with all the other ingredients into a fine paste

3) Wash the chicken kheema thoroughly (You need to wash it 2-3 times)

4) Heat oil. Fry the onion till golden brown

3) Add turmeric powder, chili powder, chicken masala and salt as per taste.

4) Add the grated potato and chicken kheema. Fry for few minutes (Sorry forgot to take a picture after adding the kheema)

5) Add the ground paste. Mix thoroughly.

6) Keep covered and let cook for 25-30 minutes. 

7) Garnish with coriander leaves.Serve with roti/bread.

Rawa (Semolina) idli

Another of my mother in laws wonderful creations!!

Makes: 16-18 idlis

Ingredients:

1. Rawa (Semolina) - 2.5 cups
2. Curd - 1 cup
3. Carrot (grated) - 2 tbsp
4. French beans (finely chopped) - 2 tbsp
5. Curry leaves - 7-8
6. Green chillies (finely chopped) - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Urad dal - 1/2 tsp
9. Oil - 1 tbsp
10. Baking soda - 1/2 tsp

Method:

1) Mix the rawa and curd. Add water to form a batter

2) Heat oil. Add the mustard seeds and urad dal. Once they splutter, add the curry leaves and green chillies. 

3) Take off heat and let cool. Add to the batter. Add the grated carrot and beans into the batter.  Add salt. Leave overnight or 7-8 hours.

4) In the morning add baking soda. Add water to the batter if required. The consistency should be of the regular idli batter. Grease the idli vessel with little oil and pour the batter. Steam for 15-20 minutes

5) Serve with chutney.