Cutlet - Ridgegourd Cutlet

Ridgegourd Cutlet

Ingredients Quantity Ridgegourd 1 Cup Rice Flour 4 Tsp Chilli Powder 1/2 Tsp Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Coriander leave,Finely Chopped 2 Tbsp Curry Leaves 1 Tbsp Cumin Seeds 1/2 tsp Salt To taste Oil To Deep Fry

Serving 3 Preparation Time 30 mins Cooking Time 15 mins

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4

1. Cut Ridge gourd-Gutti Beerakaya into very tiny pieces, add little salt and leave it for 15 mins. Squeeze the water completely from the ridge gourd pieces.
2. Mix all other ingredients to this and combine well without adding any water. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
3. Take small amount of lime-sized balls and flatten slightly.Make them like vadas on a greased oil plastic sheet.
4. Deep fry in oil until they become crisp and light golden color. Drain and serve hot with chutney.

1. Watch out more Vada Recipes or Cutlet Recipes and combination Chutney Recipes .
2. Try more recipes with Ridgegourd.

Cutlet - Cabbage Cutlet

Cabbage Cutlet

Ingredients Quantity Shredded Cabbage 1 Cup Rice Flour 2 Tbsp Gram Flour 2 Tbsp Chilli Powder 1/2 Tsp Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Garam Masala 1/2 Tsp Turmeric Powder 1/4 Tsp Coriander leave,Finely Chopped 2 Tbsp Curry Leaves 1 Tbsp Salt To taste Oil To Deep Fry

Serving 3 Preparation Time 20 mins Cooking Time 15 mins

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4

1. Put cabbage in a pressure cooker by adding 1 Tsp salt and 1/4 cup water. Whistle for 3 and drain the water.
2. Mean while add remaining items in a bowl. Mix them with cabbage well and adjust the salt if needed.
3. Don't add water at all. If the batter is loose adjust it by adding rice or gram flour.
4. Heat a pan, add oil. When the oil is hot enough, take a small ball of vada batter and make small patti and then gently add the vadas to the pan and keep the flame in medium and fry the vadas. Gently turn the vadas to other side and fry them evenly. Remove the fried vadas and place it in paper towel to drain excess oil. Repeat for rest of vadas.

1. You can even shallow fry the vadas as against the normal procedure of deep frying.
2. Watch out more Vada Recipes or Cutlet Recipes and combination Chutney Recipes .
3. Try more recipes with Cabbage.

List - Snacks - Tea Time - Cutlets/Nuggets/Tikkis

veg cutlets Non veg cutlets

List - Snacks - Tea Time - Pakora

List - Snacks - Tea Time - Samosa

veg Samosas Sweet Samosas Non Veg Samosas

List - Snacks - Chakli

Samosa - DryFruit Spicy Samosa

DryFruit_Spicy_Samosa

Ingredients Quantity Stuffing Cashews,mashed& roasted 1/2 Cup Ground nuts,roasted 1/2 Cup Poppy Seeds,roasted 1/4 Cup Cumin Seeds 1 tsp Puffed chana dal powder 1/4 Cup Ginger garlic paste 1 Tbsp Chilli powder 1 Tbsp Garam Masala powder 1 tsp Curry Leaves, finely chopped Few Coriander leaves, finely chopped Few Salt To Taste Dough All puposer flour/maida 1 Cup Azwain 1/2 tsp Salt To Taste Oil To Fry

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

Method :

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4	5

1. Mix maida,azwain,salt and water to make it very soft dough. Let it rest for 15 mins.
2. Mix all "stuffing" ingredients in a bowl. Mix well till all the ingredients combined well.
3. Make lemon size balls from the dough. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. Again cut them into 3-4 middle cuts as shown in picture.
4. Fold the samosa in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the stuff inside the cone. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
5. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas. Fry the rest of the samosas in the same way.

Tips :

1. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. So you get 2 pieces from each circle.
2. For the ultimate crispy flaky samosa, fry them twice: once at 350F and the second time around at 375F. If you plan on freezing samosas, fry them just once. Let cool and freeze.
3. Dip your finger in the flour/water paste and run along the edges. Roll into triangular shape as pictured above, making sure to seal the edges tightly. Set aside on a floured surface. Work quickly to prevent the samosas from drying out.

List - Preservatives - Fryms

List - Snacks - Tea Time

Cutlets/Patties : Samosa : Pakora/Pakodi : PopCorn :