Vegetable cutlet recipe

Ingredients

1 medium size carrot

1 medium size potato

1 medium size beet root (optional)

4-5 Beans

Peas (optional)

To Grind

garlic 1 small piece

Fennel seeds 2-3

Green chili 2-3

Coriander leaves little bit

One medium sizes onion finely cut & keep.

To dip

2-3 tablespoon of Maida & add little bit of water and mix them well (itshould be pouring like idli flour) Powder

Take 3-4 slices of bread & powder them. (you can use either breadcrumbs)

Method

1. Finely cut all the above said vegetables.

2. Wash & Pressure-cook with little bit of water, turmeric powder & salt.

3. Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).

4. Heat one tablespoon of oil.

5. Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.

6. Then add the smashed vegetables & fry till it gets thickened. Wait to cool.

7. Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

8. Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

How to make Dhokla?

Ingredient

Gram flour 200gms.

Curd (yogurt) 1 cup

Chopped green chili 1 tbsp.

Turmeric powder 1/2 tsp.

Mustard seeds 1 tsp.

Chopped ginger 1 tbsp.

Soda bi-carb 1 tsp.

Chopped green coriander 1 tbsp.

Fresh grated coconut ½ cup

Lemon 1 no.

Oil 2 tbsp.

Salt As per taste

Method

1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.

2. Make a paste of ginger and green chilies.

3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.

4. Keep the steamer ready on the flame.

5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.

6. Pour the batter into the greased mold and steam for 10-12 minutes.

7. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

9. Serve garnished with chopped green coriander leaves and grated coconut.

Hariyali pulao recipe

Ingredients

Rice - 2 cups

Baby potato - 200 gms

Sliced onions - 2

Ghee - 4 tbsp

Bay leaves - 2

Cinnamon - 1" piece

Cardamoms - 3

Cloves - 3

Salt to taste

For spice paste

Green chilies - 4

Garlic - 7 pods

Ginger - 1" piece

Coriander leaves, chopped-50 gms

For garnishing

Coriander leaves (chopped)

Method

1. Grind all the ingredients for the spice paste.

2. Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.

3. Wash and drain the rice.

4. Heat the ghee in a pan and fry the onions till they are a light golden brown.

5. Add the whole spices and fry for one minute.

6. Mix in the spice paste and fry for another minute.

7. Add the potatoes and fry for another 2-3 minutes.

8. Mix in the rice and salt to taste.

9. Stir well and add enough water to cook the rice.

10. Cover with a lid and cook till the rice is tender.

11. Serve garnished with coriander leaves. 

How to make bhakar wadi?

Ingredient

240 g. gram flour

120 g. wheat flour

salt to taste

a pinch of asafoetida

oil for deep frying

100 g. grated coconut

60 g. sesame seeds

60 g. poppy seeds

a pinch of sugar

salt and chilli powder to taste

100 g. coriander leaves, chopped fine

a marble sized ball of tamarind, soaked in a little water

black masala powder (branded curry powder) to taste

Method

1. Mix together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and enough water. Knead to stiff dough. Keep it aside.

2. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.

3. Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water.

4. Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container.

Mysore Bonda recipe

Ingredients

1 cup All purpose flour

2 Green chilies (finely chopped)

1 small onion ( finely chopped)

1 big spoon full of rice flour

Sour curd ( to make the batter)

Salt to taste

A pinch of baking soda

Chopped coriander leaves (optional)

Method

1 Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3hrs.

2 Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.

3 Serve hot with green chutney or ketchup.

4 Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Egg Biryani recipe

Ingredients

Basmati rice - 2 cups

Water - 3 ½ cups

Eggs - 6

Onion (thin-sliced) - 1

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green chili (thin-sliced)- 2

Cloves - 3

Black pepper - 7

Bay leaves - 2

Brown cardamom - 1

Green cardamom - 2

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Garam Masala Powder - 1 tsp

Cinnamon sticks (thin) 3-4

Cumin seeds - 1 tsp

Vegetable oil - 4 tbsp

Salt to taste

Chopped coriander leaves

Method

1. Heat oil (3 tbsp.) in a pan.

2. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.

3. Fry for a minute. Reduce the heat.

4. Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

5. Add red chili powder, coriander powder, garam masala and salt. Mix well.

6. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.

7. Meanwhile keep three eggs for boiling.

8. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

9. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

10. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

11. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.

12. Put the rice in the centre of the serving plate.

13. Garnish with coriander leaves and serve hot. 

Heart shaped sandwich recipe for kids

Ingredients

6-8 Bread slices

Jam (strawberry or raspberry)

Chocolate sauce

Grated coconut

Method

1. Using a cookie cutter cut the breads into heart shape.

2. Spread favorite jam such as raspberry or strawberry over the one heart shaped bread. 

3. Spread chocolate liquid sauce over the second bread .

4. Spread cream over the third bread and sprinkle some grated coconut over it.

5. Cover with one more slice of the bread. Heart shaped sandwich is ready.

Baked Bread Rolls Recipe

Ingredients

6 slices soft bread fresh

1 tbsp. butter softened

2 flakes garlic crushed

1/2 tsp. crushed red chilli

salt to taste

1 tbsp. grated cheese

Method

1. Roll the bread flat with the help of a rolling pin.

2. Mix the salt, chilli, garlic in the butter.

3. Apply on all slices generously.

4. Roll one slice tightly from end to end.

5. Brush all over with a bit of butter.

6. Coat the roll with grated cheese by rolling in it.

7. Repeat for all slices. Cover rolls with a moist cloth.

8. Place in the refrigerator for 30 minutes.

9. Bake in a hot oven for 10-15 minutes or till golden brown and crisp.

10. Serve hot with ketchup.

Corn masala rice recipe

Ingredients

Basmati rice – 1cup

Corn kernels – 1 cup

Green peas – 1 cup

Cashews halved, 10 -12

Chili Powder – 1 tsp

Sambar masala – 1 tsp

Garam masala – ½ tsp

Sugar – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

Juice of 1 lemon

Oil or ghee – 2 tbsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Method

1. In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.

2. To same oil add cumin and mustard seeds to splutter.

3. Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.

4. Add lemon juice, sugar, coriander and cashews.

5. Cover and cook till rice is done and no water is left.

6. Extra masalas may be added as per desired spiciness.

7. Serve hot with curd.  

How to make rava (samolina) ladoo?

Ingredients
1 cup Rava/ Suji (samolina)
1 cup powdered sugar
1/4 cup cashews
1/4 cup raisins
1/4 cup ghee
Cardamoms powder 1 tbs

Method
1. Dry roast rava for a few minutes till it is golden colour and flavour comes out. Grind the roasted rava to a smooth powder.
2. Mix the rava with powdered sugar.
3. Mix fried cashews and raisins to the rava and sugar mixture.
4. Peel cardamom skin, pound it and add it to the above mixture.
5. Pour hot ghee to the mixture and make small balls.

How to make tomato rasam?

Ingredients
1/2 cup toor dal
1 cup chopped tomatoes
1 tbsp ghee
1 pinch turmeric powder
2 tsp rasam powder
1 pinch asafoetida
1 tsp mustard
1 tsp cumin seeds
1 tsp chopped garlic
1 tbsp chopped coriander leaves
1/2tsp ground black pepper

Method
1. Soak the toor dal in water for half an hour, pressure cook and mash well.
2. Heat the ghee in a cooking pan. Then add the chopped tomatoes and fry them till they can be mashed.
3. Add the mashed toor dal, 2 cups water, turmeric, asafoetida, rasam powder and salt to taste.
4. When the rasam froths up, season with the given ingredients.
5. Garnish with coriander leaves and ground black pepper.

How to make rava kesari?

Ingredient
1/2 cup Rava
1/2 tbs Kesari powder
1 tbsp milk
1 cup Milk
1 cup Sugar
1/2 cup Ghee
2 tsp Cardamom powder
Cashews-nut

Method

1. Fry the rava in a pan till golden brown (You may add few spoons of ghee while frying).
2. Mix Kesari powder in milk to get the Kesari mix.
3. Boil the milk. Now add the milk to the fried rava little by little stirring continuously.
4. When the mixture softens add the sugar.
5. Add Ghee to the pan and keep stirring till the mixture no longer sticks to the vessel.
6. Sprinkle the Cardamom powder and add the previously prepared Kesari mix to the mixture. Mix well.  Garnish with fried cashews.

How to make mixed vegetables in coconut milk?

Ingredients

2 medium potatoes

12-15 broad beans (kali seim ki phalli)

1/2 cup green peas (matar) (shelled)

1/4 flower cauliflower (phool gobi)

2 medium carrot (gajar)

100 gms red pumpkin (kadhu)

1 1/2 cups coconut (narial) (scraped)

2 tblsp tamarind (imli) pulp

3 tblsp groundnut (moong fali) oil (tel)

4 red chillies whole

1 tsp cumin seeds

1 tblsp coriander seeds

8-10 cloves garlic (lasan)

1 tsp turmeric (haldi) powder

salt (namak) to taste

1 tsp mustard seeds (raai)

1 tsp black gram split (urad dal)

8-10 curry leaves (kari patta)

Method

1. Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.

2. Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.

3. Heat a little oil and saute 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.

4. Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.

5. Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.

6. Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice. 

How to make cucumber pachadi?

Ingredients

2 small sized cucumber (kheera)

1/2 inch ginger (adrak)

2-3 green chillies

2 tblsp coconut (narial) (scraped, optional)

1 1/2 cups yogurt

1 tsp oil (tel)

1/2 tsp mustard seeds (raai)

5-6 curry leaves (kari patta)

2 red chillies whole

salt (namak) to taste

Method

1. Wash and scrub cucumbers thoroughly and then grate with the skin.

2. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.

3. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.

4. Grind together scraped coconut, green chillies and ginger to a fine paste.

5. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.

6. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.

7. Pour it on to the yogurt mixture. Stir it thoroughly.

8. Serve chilled. 

How to make vegetable rava uppuma?

Ingredients

2 cups semolina (sooji, rava)

1 carrot (gajar)

1/4 cup french beans (flas beans)

1 small cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 onion (pyaj)

1 inch ginger (adrak)

4 green chillies

1 lemon

6 tblsp oil (tel)

1/2 tsp mustard seeds (raai)

4 red chillies whole

2 tsp black gram split (urad dal)

10-12 curry leaves (kari patta)

1/4 cup green peas (matar) (shelled)

1/4 tsp asafoetida

salt (namak) to taste

Method

1. Roast the rava in a dry kadai without the color changing, remove and cool.

2. Wash, peel and cut the vegetables to small dices of equal size.

3. Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the

lemon, strain and keep juice.

4. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain

and reserve.

5. Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the

green chillies and stir.

6. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas

and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt

to taste.

7. Pour 4 cups water and bring to boil.

8. When the water starts boiling, add the rava in a flow, stirring continuously to prevent

lumps from forming.

9. Cook for a few more minutes stirring all the while.

10. Remove, drizzle lemon juice and serve hot. 

How to make white pumpkin kootu?

Ingredients

750 gms white pumpkin (kadhu)

1/4 tsp turmeric (haldi) powder salt (namak) to taste

for masala

1/2 cup coconut (narial) (scraped)

1 tblsp cumin seeds

4 green chillies

1 tsp peppercorns

11/2 tsps. rice (chawal) for tempering

1 tsp mustard seeds (raai)

2 red chillies whole

1 tsp black gram split (urad dal)

10-12 curry leaves (kari patta)

2 tblsp sesame seeds (til)

1/4 tsp asafoetida (hing)

Method

1. Peel, deseed and cut the pumpkin into small cubes.

2. Grind the masala ingredients to a smooth paste.

3. Cook the pumpkin in 2 cups water, salt and turmeric powder.

4. When half done, add the masala and simmer till it thickens. Stir frequently.

5. Heat oil and temper with the above ingredients.