Veg Cutlet

 

Ingredients

1. 1 medium size carrot
2. 1 medium size potato
3. 1 medium size beet root (optional)
4. 4-5 Beans
5. Peas
6. One medium size onion finely cut
   
   
   

To Grind

1. Garlic 1 small piece
2. Fennel seeds 2-3
3. Green chili 2-3
4. Coriander leaves little bit

To dip

1. 2 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)
2. Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

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 wate rin the cooked vegetables just drain).
4. Heat 2-3 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 thava.
9. serve hot with Ketchup, Chilly chutney

 

Servings: 4-5 (depends upon the balls you are making)

Spinach Rice

Ingredients:
1. Spinach(chopped) – 1 cup
2. Rice(raw) – 2 cup
3. Water – 5 cups
4. Cashews – 10 nos
5. Garlic – 1 pod
6. Green chilies – 5-6 nos
7. Ghee – 4 tsp
8. Jeera – 1 tsp
9. Black pepper(crushed/powdered) – ½ tsp
10. Mustard seeds,turmeric powder,hing

Method:
1.In a pan, heat ghee,once it melts add cashews and fry till golden brown
2.Take out the cashews from ghee and keep aside
3.Now add mustard seeds,hing,jeera,black pepper.Once it splutters add green chillies
garlic(crushed),chopped spinach,turmeric powder and fry for 5 mins.
4.Add water to the pan, when water starts boiling add soaked rice(raw rice should be
soaked before for 30 mins) ,cover the lid and continue boiling rice on moderate
heat till done.
5.Once rice is cooked well, add cashews, mix well and serve hot with raitha.

Servings: 2-3 nos

Spicy Vegetable Rasam

Ingredients:
1.Water - 4-5 cups
2.Finely chopped onion - 1/2 cup
3.Finely chopped tomato - 1/2 cup
4.Finely chopped carrot - 1/4 cup
5.Jeera powder - 1 tsp
6.Dhania powder - 1/4 tsp
7.Roasted methi seeds powder - 1/4 tsp
8.Black Pepper(crushed/powdered) - 1 tsp
9.Tamarind Juice - 4 tsp
10.Garlic(chopped) - 1 pod(small size)
11.Red chillies - 3-4 nos
12.Termeric powder
13.salt
14.Curry leaves
15.For seasoning-Ghee,mustard seeds,hing,Jeera

Method:
1.Boil onions,tomatoes,carrot with little water
2.Once it becomes soft, add remaining ingredients and continue boiling for 15-20 mins
3.Once rasam is ready,add seasoning(Heat 1 tsp of ghee,add hing,mustard seeds,jeera)
4.Tastes good with rice and papad.

Servings: 2 nos

Ridge gourd sabzi

Ingredients:
1.Chopped onion - 1 cup
2.Chopped ridge gourd - 1 cup
3.Green chilles - 4-5 nos
4.For seasoning - Oil(6-7 tsp),mustard seeds,channa dal,termeric powder,hing.

Method:
1.In a pan add oil,mustard seeds,channadal,hing.
2.Once seasoning is ready,add chopped onions and fry till golden brown.
3.Now add chopped ridge gourd,termeric,salt and fry for 2 mins.
4.Cover lid and cook in sim till ridge gourd becomes soft.
5.Serve with hot pulkas.

Servings: 2 nos