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

1	2	3
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.

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 :

1	2	3
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 :

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 :

1

2

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 - Veg Starters - Samosa - Soya Corn Samosa

Soya Corn Samosa

Ingredients Quantity Maida Flour 1 Cup Corn Flour 1 tsp Soya Granules, Boiled 1/2 Cup Sweet Corn 1/2 Cup Pepper Powder 1 Tsp Salt To Taste Chilli Powder 1 Tsp Oil To Deep Fry Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp

Method :

1	2	3
4	5

1. Mix maida,corn flour and water to make it very soft dough. Let it rest for 15 mins.
2. 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.
3. Mean while, to 1 Tbsp of oil pan add mustered seeds and cumin seeds. Once mustered seeds crackle add soya granules and sweet corn. Cook this for 5 mins and add salt. So, stuffing is ready.
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. 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.
2. Serve with chutney, yogurt sauce or ketchup.
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.

Snacks - Kaara Papad - Kaara Biscuits

Kaara Biscuits

Ingredients Quantity Chiroti Rava/Fine Rava 2 Cups carom seeds / Ajwain 1 tsp Seseme Seeds 1 Tbsp Chilli Powder 1 Tbsp Salt To Toaste Oil To Fry All Purpose Flour To Dust

Method :

1

2

3

1. Add all ingredients except oil and all purpose flour. Mix well with 3 cups of water. Knead it well and keep aside for atleast 4 hrs to become soft.
2. Take a ball size of dough and dust it with the all purpose flour. Roll out as thin as you can. Cut them into shapes as you like.
3. In deep oil pan fry them till they turn into light golden color.

Tips :

1. Check the dough every hour. If the dough is too tight add little water and turn them to soft.
2. You can use All Purpose Flour instead of chiroti rava. If you are using all purpose flour, no need to wait for roll out them.

Cutlet - Green Peas Patties

Veg_S_Green_Peas_Patties

Ingredients Quantity Green Peas 1 Cup Oil To Fry Seasoning Quantity Onions, chopped 1 Medium Size Green Chillies, chopped 4 Coriander Leaves, chopped 2 Tbsp Currry Leaves, chopped 1 Tbsp Salt To Taste Ginger, grated 1 Tsp Rice Flour 3 Tbsp

Method :

1	2	3
4

1. Blend the green peas coarsely.
2. To this add "Seasoning" ingredients. Mix all ingredients to make medium consistency paste by adding little water.
3. Take small portion of paste and roll out with your palms by pressing. Do same with remaining paste.
4. In a frying pan, deep fry them till they turn brown color.

Tips :

1. You can do the same with dry peas. Soak the Peas over night and it can be replced with green peas.
2. Be careful while adding water.

Lunch/Dinner - Veg Starters - Cutlet - Jowar Cutlet

Snacks Jowar Cutlet

Ingredients Quantity Jowar 1/2 Cup Oil 1 Tbsp+To Fry Stuff Quantity Asafotida Pinch Ginger Garlic Paste 1 tsp Green Chillies, fine chopped 3 -4 Red Chilli powder 1/2 tsp Black Salt 1/4 tsp Chat Masala 1/4 tsp Salt To Taste Other Quantity Potatoes,Boile& Mashed 3-4 Corn Starch 1 Tbsp

Method :

1	2	3
4	5

1. Soak and boil Jowar till they become soft.
2. In a pan add 1 Tbsp of oil and fry the "Stuff" ingredients one bye one. Finally add jowar to this and mix well.
3. Mash the potatoes by adding corn flour.
4. Take a ball size of potato, stuff the jowar into this and wrap it nicely. Do the same with remaining potato balls.
5. In a frying pan drop these cutlets and fry them till they turn into golden color.

Tips :