Cutlet - Oats Aloo Methi Cutlet

Oats Aloo Methi Cutlet

Ingredients Quantity Oats 1 Cup Methi Leaves 1 Cup Potato,Boiled 1 Cup Tempering Green Chillies,Finely Chopped 1 Ginger,Finely Chopped 1 inch piece Onion,Finely Chopped 1 Garam Masala 1/2 Tsp Coriander Powder 1/2 Tsp Turmeric Powder 1/4 Tsp Coriander leave,Finely Chopped 2 Tbsp Curry Leaves 1 Tbsp Salt To taste Coating Gram Flour 1 Tbsp Corn Flour 1 Tbsp Oil Shallow Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Add tempering seasons in a pan. Add onions,green chillies and saute them well.
2. Add methi leaves, mashed potatoes,garam masala,turmeric powder and coriander powder to the mixture. Mix well till the methi leaves becomes fry.
3. Add Oats to the mixture and saute them for 5 mins. Keep the mixture aside to become cool.
4. Add oil to the skillet to heat. Prepare vada size cutlets and keep them aside.
5. In a bowl mix gram flour and corn flour together by adding little water. Batter should be like dosa batter. Now dip the cutlets in the batter and drop them slowly in the hot oil.
6. Fry the cutlets till they turn light brown in color. Remove the fried cutlets and place it in paper towel to drain excess oil. Repeat for rest of cutlets.

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 Potato and Oats.

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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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

Lunch/Dinner - Veg Starters - Cutlet - Mixed Vegetable Cutlet

Mixed Vegetable Cutlet

Ingredients Quantity Cumin Seeds 1 Tbsp Green Chilli 1 Tbsp Onions,Finely Chopped 1 Cup Maida 4 Tbsp Salt To Taste Chilli Powder 1 Tbsp Turmeric Powder 1 Tbsp Garam Masala Powder 1/4 Tbsp Coriander Powder 1/2 Tbsp Chat Masala 1/2 Tbsp Corn Flakes 1 Cup Oil To Deep Fry+2 Tbsp Coriander Leaves,Finely Chopped Few Spinach Leaves,Finely Chopped 1 Cup Vegetables Half Boiled Carrot,Cut into Pieces 1/2 Cup Beans,Cut into Pieces 1/2 Cup Green Peas,Cut into Pieces 1/2 Cup Capsicum,Cut into Pieces 1/2 Cup Cabbage,Cut into Pieces 1/2 Cup Potatoes,Cut into Pieces 1/2 Cup

Serving 5 Preparation Time 20 mins Cooking Time 30 mins

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1. Heat two tablespoons of oil in a pan. Add cumin seeds and onion and sauté for two minutes. Add all half boiled vegetables(except potato) and mix. Add salt and continue to sauté for two minutes. Add maida flour and sauté for two minutes.
2. Add all spices,coriander leaves and adjust salt. Close lid and cook for 2 mins.
3. Take boiled potaotes and mash them a deep bowl. Add this to the vegetable mixture and mix well. Add turmeric powder and adjust the salt. Cook this for 2 mins.
4. Heat sufficient oil in another pan. In a bowl add 1 tbsp of maida in water and mix with out lumps. Take a portion of the mixture, shape into a ball. Do the same for remaining bunches.
5. Take each roll and roll in maida water and next in corn flakes. Press lightly and place the cutlet in the pan.
6. Shallow or deep fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.

1. You can replace corn flakes with bread crumbs too.
2. Check more recipes with Mixed Vegetables.

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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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 :

Snacks - Pakoda - JackFruit Fiber Pakodi/Panasa Pottu Pakodi

JackFruit Fiber Pakodi

Ingredients Quantity Jack Fruit Fiber 1/2 Cup Onions, Sliced 1 Cup Green Chillies, Fine Chopped Salt To Taste Gram Flour 2 Tbsp Oil To Deep Fry Turmeric 1/4 tsp

Serving 2 Preparation Time 5 mins Cooking Time 10 mins

Method :

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3

1. Apply turmeric to Jack fruit fiber and boil in water for 5 mins, keep aside. Fill an 8-inch cast-iron skillet half-way up with oil. Heat the oil to 360-375ºF.
2. In a large bowl, mix all ingredients. Slowly add in the water, while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick, almost like flour is just seen as coated .
3. Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet. Repeat with the remainder of the batter.

Tips :

1. Adding hot oil to the batter makes pakoras crispy.

Lunch/Dinner - Non Veg Starters - Chicken Cutlets

Chicken Cutlets

Ingredients Quantity Chicken, Kheema 1/2 Kg Onion, Finely Chopped 2 Big Coriander Leaves 1/2 Cup Curry Leaves Few Corn Flour 2 Tbsp Ginger Garlic Paste 2 Tsp Garam Masala Powder 1 Tsp Coriander Powder 1 Tsp Cumin Seeds 1/2 tsp Salt To Taste Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tsp Oil To Deep Fry

Method :

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2

1. Mix all ingredients (excepts oil).Add little water to have pakoda kind of consistency.
2. Deep Fry till they turn brown in color.

Tips :

1. Watch out more Vada Recipes and combinatio Chutney Recipes .