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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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.

Lunch/Dinner - Veg Starters - Mixed Vegetable Nuggets

Mixed Vegetable Nuggets

Ingredients Quantity Beetroot,Boiled 1/2 Cup Carrot,Boiled 1/2 Cup Potato,Boiled 1/2 Cup Corn Flour 1-1/2 Tbsp Maida 1-1/2 Tbsp Cumin Seeds 1/2 Tbsp Salt To taste Chilli Powder 1/2 Tbsp Green Chilli,Finely Chopped 1/2 Tbsp Ginger Garlic Paste 1/4 Tbsp Curry Leaves,Finely Chopped Few Coriander Leaves,Finely Chopped Few Garam Masala Powder 1/4 Tbsp Ajinamoto/nimauppu 1/4 Tsp Oil To Deep Fry

Serving 3 Preparation Time 15 mins Cooking Time 15 mins

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1. Mash the boiled vegetables nicely like soft creamy. Mix all other ingredients to this and bind them completely.
2. Add 1 Tbsp of maida and corn flour in water and mix without lumps.
3. Then take a polythene cover, drizzle a drop of oil and grease well. Pinch a small lemon sized ball and pat it on the polythene cover till very medium size thickness.
4. Dip balls into the liquid, then into crumbs holding into completely. Shake off excess crumbs and place them into wire rack to air dry completely. Continue to dip remaining balls.
5. Heat oil in a pan over medium high heat. Add balls into the pan in single layer and fry them for 2-3 mins. Turn the balls and fry them additional 2-3 mins into the golden brown. You need to cook other balls in batches adding more oil if neccessary. Drian them on paper tower and season them with salt to taste.

1. Check more recipes with Mixed Vegetables.
2. Try more Vegetarian or Non Vegetarian Starters/Appetiezers.

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.

Common Meal - Veg Curries - Vegetable Mushroom Fry

Vegetable Mushroom Fry

Ingredients Quantity Mushroom 250g Dry Coconut Powder 1 tsp Onion Paste 1 Medium Size Ginger Garlic Paste 1 Tbsp Salt To Taste Chilli Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Leaves 2 Tbsp Lime Juice 1/4 tsp Oil 2 Tbsp Cashew/Kaju Powder 1 Tbsp

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

Method :

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1. Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion paste, ginger garlic and cook, stirring, for 1 minute.
2. Cut the mushrooms and boil it for 5 mins in salt water.
3. Add the mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
4. Add chilli, coconut,garam masala and kaju powder, stir for 3 mins. Finally add lime juice and turn off flame. Garnish with coriander leaves.

Tips :

1. Stir in the soy sauce and chili-garlic sauce before turn off.
2. Feel free to add some tofu, chicken or pork to extend it to a full meal.

Lunch/Dinner - Veg Starters - Aloo Mushroom Tikki

Starter_Aloo_Mushroom_Tikki

Ingredients Quantity Potato, Boiled&Mashed 1/2 Cup Mushroom, Boiled & chopped 1 Cup Maida 2 tsp Ginger Garli Paste 1/2 tsp Cumin Powder 1/2 tsp Garam Masala 1/2 tsp Turmeric Powder 1/4 tsp Chilli Powder 1/2 Tsp Salt To Taste Lime Juice 1/2 tsp Coriander Leaves, chopped 1/2 tsp Oil To Deep Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

Method :

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1. Combine all the ingredients(except oil) in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki.
3. Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, using little oil.
4. Flip them and cook , till both sides are golden brown in colour.

Tips :

1. Serve hot with tomato ketchup or green chutney.

Lunch/Dinner - Veg Starters - Fried Paneer Masala

Fried Paneer Masala

Ingredients Quantity Paneer 1 Cup Maida 2 tsp Ginger Garli Paste 1/2 tsp Cumin Powder 1/2 tsp Garam Masala 1/2 tsp Green chilli, Finely Chopped 1/2 tsp Chilli Powder 1/2 Tsp Salt To Taste Coriander Leaves, chopped 1/2 tsp Oil To Deep Fry Bread Crumbs 2 tsp

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

Method :

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1. Mix all ingredients (excepts oil).Add little water to have pakoda kind of consistency.
2. Heat oil in a frypan. Dip the paneer into mixture and drop them in batches to hot oil. Keep the flame in low medium and deep fry to golden with stirring once in a while. When the paneer turn crispy & cooked, remove from oil. Drain it in kitchen tissue. Repeat the same for the rest of the mixture.

Tips :

1. Try not to overcrowd the oil, coz it will result in greasy paneer.
2. Serve right away & enjoy. It makes an awesome combo when served with curd rice and sambar rice.

Lunch/Dinner - Veg Starters - BabyCorn Capsicum Pepper Fry

Veg_BabyCorn_Capsicum_Pepper_Fry

Ingredients Quantity Baby Corn,Sliced 1 Cup Oil 1 Tbsp Lime Juice 1/2 tsp Seasoning Onions,Sliced 1/4 Cup Green Chillies,Sliced 3 Tomato,Sliced 1 small Capsicum,Sliced 1/2 Cup Salt To Taste Masala Chilli Powder 1/2 Tbsp Pepper Powder 1 Tbsp Coriander Powder 1/4 tsp Turmeric Powder 1/4 tsp Garlic, sliced 3

Method :

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1. Boil the baby corn for 5 mins in hot water. Drain and transfer them into a separate plate.
2. In a kadai add oil to heat. Once the oil becomes heat add "Seasoning" ingredeints and roast them well. Cook them for 5 mins in medium flame.
3. Now add baby corn and "Masala" ingredients to this. Stir continuously in high flame till the baby corn turns to golden brown. Switch off the flame and add lime juice by mixing well.

Tips :

1. If you add lime juice in cooking process, it becomes sourness in taste.