I had some boiled beetroot and Potato left after making sandwiches the other day. Mashed them, added some spices and turned them into cutlets. Served with the All purpose Chutney and ketchup they taste amazing!
1 small Beetroot
1 large potato
4 slices of bread
5 green chillies
3 cloves garlic
1 inch piece of ginger
2 tbsps coriander leaves
1/2 tsp Garam masala
Juice of half a lemon
5 tbsps Bread crumbs
Oil for frying the cutlets
Pressure cook the beetroot and Potato. Peel them. Chop and mash them well. Grind the coriander leaves, green chillies, ginger and garlic to a smooth paste. Tip it into the mashed vegetables along with the lemon juice, Garam masala and salt. Mix well. Dip the slices of bread in water, squeeze out all the water well, crumble and add it to the vegetables. Mix everything well. Drop in the bread crumbs and shape into cutlets. Heat oil in a pan. Gently slide in two cutlets at a time. Deep fry them till crisp. Serve with Chutney and Tomato ketchup.
Cocktail Samosa as the name indicates are those tiny samosas which are served as a starter with a tamarind and date chutney or a mint and coriander chutney. They stay good for three days if stored in an air tight container.
500 gms Maida/all purpose flour
2 tbsps Rava/Semolina
5 tbsps ghee/clarified butter
Oil to fry the Samosa
For the Samosa Filling:
250 gms Frozen Peas
1 tbsp Coriander powder
2 tsps sugar
1 tsp Garam masala
4 green chillies
Juice of one Lemon
A few sprigs of coriander leaves.
2 tbsps oil
Take the all purpose flour in a bowl. Drop in the semolina, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile make the filling for the Samosa. Boil the peas till three fourth done. Mash them coarsely with a masher. Grind the green chillies, Coriander leaves and sugar coarsely and tip it into the peas. Add salt, Coriander powder, Garam masala and the Lemon juice. Mix thoroughly. Heat oil in a pan. Drop in the mixture and stir for about four to five minutes on a gentle flame till it is dry. Keep aside. Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of four inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the pea mixture. Apply a little water to the edges of the cone to seal it. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint and coriander chutney chutney, tomato ketchup or with a date and tamarind chutney, recipes for which you can find under the catagory of ‘Chutneys’ of this website.
Fritters are a dish common to all the states of India. Posting Raw Banana Fritters the Kerala way today. Each state has their own way of making them. The people in the North use a batter of Chickpeas to dip the veggies in, some use all purpose flour, in Karnataka it is a mixture of Chickpea and rice. In Kerala only rice flour is used. Each has its own unique taste.
2 Raw Bananas
100 gms Rice flour
3 tsps Kashmiri Chilly powder
1/2 tsp Hing/asafoetida
Oil to fry the fritters
Deskin the Raw bananas and slice them. Wash them thoroughly under running water. Tip the rice flour, salt, chilly powder and Asafoetida in a bowl. Add enough water to make a batter of pouring consistency. Heat oil in a pan. Dip the slices in the batter and gently slide them into the hot oil. Fry till crisp. Drain on tissue paper and serve hot.
There is nothing more soothing than a bowl full of Tomato Saaru to sip on, or to pour over your rice. The earlier one I posted was with a garlic seasoning. This one is flavoured with Asafoetida and Curry leaves.
1 tbsp Tamarind paste
1 tsp jaggery
1 tbsp Chilly powder
3 tbsps Ghee/clarified butter
1 tsp Mustard
4 sprigs Curry leaves
A kidney bean size of Hing/asafoetida powdered
1 litre of water.
Wash and quarter the tomatoes. If they are large, cut them into eight pieces. Tip them into a pan with a litre of water. Add the salt, jaggery and tamarind paste. Cook the tomatoes well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss. Drop in the curry leaves. Toss and pour the seasoning into the boiling Saaru. Switch off. Garnish with Coriander leaves.
Served as a starter, loved as a snack, enjoyed by young and old alike, the Masala Papad is a short eat which adds zing to any meal. Garnished with finely chopped vegetables of choice, the Papad is usually fried, though you may roast it if you want, to keep it healthy. I personally prefer mine fried!
All the below mentioned ingredients are as per requirement.
Papad of choice
Oil for frying the Papad
Heat oil in a pan. Deep fry the Papad till crisp. Drain and, store in an airtight container. Boil the sweet corn. Cool thoroughly. Chop tomatoes, onions, cucumber, green chillies and coriander leaves fine. Tip the chopped onions, cucumber and tomatoes along with the sweet corn into a bowl and mix well. Place the Papad on a plate. Top it with the chopped vegetables. Sprinkle Chaat Masala, Chilly powder and the green chillies. Garnish with coriander leaves and serve immediately.
Note: There is no salt used in this preparation as the Papad contains salt and so does the Chaat masala. The Masala Papad is to be served immediately as it turns soggy if allowed to stand, even for a few minutes.
These Sweet potato cutlets are amazing. A good change on the days when one is fasting. Thankyou so much Venkatesh Swaminathan sir for sharing the recipe. I did tweak it a bit to cater to the family’s taste, as we are all garlic lovers. Planning to make some next week, the way you made them as we fast during the month of Shravan. One can serve them as starters during a get together or pack them in the children’s lunch box.
200 gms Sweet potatoes
7 green chillies
1 inch piece of ginger
7 flakes of garlic
1/2 tsp Chaat Masala
Juice of half a lemon
Bread crumbs to coat the cutlets
Oil to roast the cutlets.
Pressure cook the sweet potatoes and peel them. Mash them with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Drop it into the mashed sweet potatoes. Add the Chaat Masala, salt Lemon juice and chopped coriander leaves. Mix thoroughly. Shape them as required and roll them in the bread crumbs. Heat a tava/Skillet. Drizzle with a teaspoon of oil. Place the cutlets on the Tava. Drizzle some oil on the cutlets and shallow fry them till crisp and done. Serve with mint chutney or Tomato Ketchup.
Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.
3 slices of Bread
Slice of cheese
Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.
Stir fries are a wonderful way of staying healthy as very little fat is used ! A variety of vegetables can be used and the seasonings changed to make them taste different each time one makes them. I have not mentioned the exact amount of condiments and spices to be used as they depend on individual preference.
Equal quantity of the following vegetables :
Green, Red & Yellow Bell peppers
Paneer/ Cottage cheese
Spices and condiments used:
Pressure cook the baby corn to two whistles. Keep aside. Slice the Bell peppers and onions lengthwise. Chop the baby corn into roundels. Cube the paneer. Heat butter in a pan as per requirement. Drop in the sliced onions and sauté till translucent. Drop in the sliced Bell Peppers, baby corn, paneer, salt, pepper, chilly flakes, Oregano, mixed herbs and toss them on a high flame till they are done but crunchy. Drizzle with some tomato ketchup. Mix well and serve immediately.
Boiled Peanuts can be used in Subzi, Chaat, or even enjoyed on their own. Can be served as a starter with a dash of lime or enjoyed as is. I make use of the fresh ones when they are in season, or use the dried ones. Groundnuts have a high protein content and including them in your diet everyday is essential for the vegetarians. What better way than to have them boiled rather than snack on the fried ones?
Wash and soak a bowl of peanuts overnight. Pressure cook them with a little salt. Allow them to cool. Serve as is or garnished with freshly chopped onions, tomatoes and coriander leaves and a dash of lime for that added zing!
This is an oil free and healthy version of the Sabudana Vada. Sabudana or Sago Pearl is commonly used in India on the days one fasts. The regular vada is fried. Here I made balls of the dough, but did not flatten them as I would, while frying the Vada. Made use of a non stick Appam pan to roast them. Serve with either a tomato ketchup or green chutney. Recipe Link to the preparation of the Sabudana dough is given below.