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Vimala's Kitchen

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cutlets.jpg
CUTLETS

 

VARIETIES OF CUTLETS

Wecan prepare with different types of cutlets withvegetables,pulses,

sprouts and others.

Almost the ingredients are all same,and procedure also same.

Those whodo not eat eggs, can be used gramflour& water in

a batter consistancy instead.

Even we can make them more atonce and store them in frozen section.

Can be stored for 6 weeks.

Nice to serve in the evening tiffin.For any cutlets are to be served,

with..Tomato slices,salad cabbage,cucumber(keera),capsicum(any colour) slices etc..

I use to make with these below recipes,(if you try)you may like them!

  • Potato cutlets
  • Spinach/Thotakoora cutlets
  • Spinach&beans cutlets
  • Aloopalk cutlets
  • Palak&tomato cutlets
  • Soya&potato cutlets
  • Greenpeas&potato cutlets
  • Greeny cutlets(peas&spinach)
  • Potato&peas cutlet
  • Yellow peas&potato cutlets
  • Soyachunks&potato cutlets
  • Idli(leftover)&palak cutlets
  • Cabbage&palak cutlets
  • Fenugreekleaves &mixed beans cutlets
  • Cauliflower &potatocutlets
  • Sprouts&potatocutlets
  • Bread &potato cutlets
  • Bread&bottlegourd skin cutlets
  • Cooked rice&palak cutlets
  • Yam(kanda) cutlets(vadas)
  • Raw banana cutlets (plantain)
  • Mixed veggycutlets
  • Potato&semolina cutlets
  • Carrot& spinach cutlets
  • Plantain&fenugreek leaves cutlets
  • Papaya&fenugreek leaves cutlets
  • Cilantro& beetroot cutlets
  • Minty ,cilantro&potatocutlets
  • Potato,onion rings&Garlic cutlets
  • Carrot& peanut cutlets
  • Kidney beans&potatoes cutlets
  • Potaowith walnuts&spinach stuffing
  • Cauliflower & cheese cutlets
  • Spinach &cheese cutlets
  • cheese &onion cutlets
  • Potato&noodles/semiya cutlets

  • Wheat semolina&spinach cutlets

  • Soya cutlets

   POTATO CUTLETS

Suggestion & tips: Can be prepared with filling inside also,
like as..
 
1)A mixture of..
Cabbage&cauliflower and spices
 
b)Spinach & garlic,spices
c)Mozzerilla cheese & spices.
 
 potatoes             6 medium
 Red chili powder      1 tsp
salt                   1 tsp 
small onion
Ground coriander     3/4 tsp
 
chillies                3(seeds&memebranesdiscarded)
cilantroleaves               1tbsp
 Eggs                        2
 oil for frying

NOTE: The potato cutlets may be made ahead. To store, place the cooked cutlets on a tray and freeze for 2 hours.
Method:-

Wash the potatoes and addto  boiling water.
When the potatoes are tender, remove them from the water, slip the skins off.
Mash with a potato masher while hot. When cool enough add red chilli powder and salt and, mix well.

In a food processor, finely chop the onion,add the onion to the potato mixture.

Add the coriander to the food processor and cilantro.
Process to a fine consistency and add to the potato mixture.
Mix with until all ingredients are well blended(withhands).
Adjust salt and chilli powder to taste.
Let stand for 40 minutes.

Form potato mixture into round patties abt 1/2 inch thick.
In a bowl, beat the eggs with a fork. Heat oil When the oil is very hot, dip a cutlet in egg to coat and place it in the frying pan.
Repeat with more cutlets, frying about three at a time,turn the cutlets the other side.
Remove from the heat, place on paper towels to drain.

GREEN CHUTNEY to serve with..
Fresh cilantro           ½cup
A few sprigs of mint
lemon juice             1tsp
plain yogurt            2 cups
Salt
To make the chutney:
Place the cilantro and mint in a blender or food processor with lemon juice.
Process to a fine paste.
Add to yogurt and stir well to blend.
Add salt to taste.
Serve with cutlets.samosas,kachoris.

cheese&onion cutlets

Breadcrumbs                  plate   
cottage cheese               120g
Grated cheddar cheese        3tbsp chopped onion                1medium
chilli powder                ½tsp

chopped tomato                1
Fresh basil leaves

oil
Salt

Method:

Fry the onion in the oil until it's soft then mix all the ingredients to make a stiff paste.

The cutlets will form easily and hold together well, 

Dust them with a little flour to avoid  sticking to the pan.

Spread the flour on a plate and place the cutlets side by side and dust fully coated well on both sides.

Heat vegetable oil Fry for about five minutes each side.

Serve hot,

POTATOCUTLET (variety)

Can be prepared with spinach mixed potato,cauliflower mixed,paneer mixed

carrot mixed etc..

Goes well to serve with tomato sauce,green chutney & veg salad like lettuce,cucumber,onion,tomato slices. 

Potatoes 2

Onion 1 finely chopped

Rice 2tbps (soaked for an hour)

Grated coconut 1/2cup

Garlic pods 2

Red chillies 3

Cumin 1tsp

Green chillies 3

Salt

Oil

Method

wash potatoes and boil them,peel& mash them withoutlumps.

Grind together soaked rice, garlic , cumin, red chillies

into a smooth semi solid paste.(add if requireswater. )

Mix mashed potato, chopped onion, chopped chillies,

salt, coconut and the ground masala together.

Take lemon sized balls of the mixture and flatten them,androll them

over bread crumbs,and ensure that all are well coated.

Keep in the refregerator for ½hour to set.

Heat a tava and add oil to it.

shallow fry it on both sides till golden brown.

BREAD CUTLET

Breadslices 10

Onion medium size

Garliccloves 4-5

Gingerbits tbsp

Chilli powder 3/4 tsp

Greenchillies 3-4

Grated coconut 1½tbsp

salt

Coriander

Oilforshallow fry

Method:-

Cut chillies,onion,ginger&garlic finely.

Heat tsp oilandadd chillipowder,coconut and coriander.

Trim the breadslicesand dip them in water and squeeze extra water.

Add it to the above chilli mixture.Make afinedough & knead well.

Make oval or round discs(like vadas) andshallow fry them inoil.

Flip theother side to roast golden brown,serve hot after drain on paper towels.POTATOCUTLETS WITH NOODLES/SEMIYA

potatoes           3 medium

Noodles/semiya packet 1full cup

Coriander leaves

Allpurpose flour 100 gms

Green chillies 6

Oil

Salt

Method

Mash boiled potatoes, add coriander leaves, chopped green

chillies and salt.

Knead&makeafine dough.

Make cutlets out of the dough.

Cook the noodles/semiya and keep aside.

Make a bajji batter with flour&water without lumps.

Roll the cutlets in batter and again roll in cooked noodles

until they coated well.

Deep fry in oil.Servehot!

MYSORE BONDA

Blackgram 2 cups

Green chillies 6

salt

Asafoetida pinch

Fresh coconut pieces tbsp

whole black pepper 1 tsp

Rice flour 1 tsp

oil for deep frying

Method:-


Soak blackgram for 1 hour.

Blend chillies , salt and asafoetida to a finepaste.

In that same jar, add the soaked blackgram and grind to a tight paste.

Donot mix more water.Thebatter should be thick & tight.

Add rice flour, whole black peppers, coconut,curry leaves and mix well.

Heat oil, drop balls into the oil.

Deep fry to golden brown,servewith fresh coconut chutney & sambar.

Suggestion:-We can stuff with masala potato curry also.

Curry:- potato,peas and onion masala curry and make walnut

sized balls,dip them in the batter and deepfry to crispy brown.

CHEESy CUTLETS

Indian cheese(paneer) 100gms

Boiled&mashed potato 1

salt to taste

Cornflour tbsp

Forstuffing:-

Salt

Boiled& mashed Greenpeas 100gms

Cauliflower cup(boiled& mashed)

Greenchillies tsp chopped

Cilantro leaves tsp chopped

Ginger tsp crushed

Ghee tsp

cumin ½tsp

Oil for frying

Method:-

Mix with cheese,salt,cornflour and mashed potato(no lumps) to a smooth dough.

Mash ½ amount of the boiled peas.

In a nonstick skillet heat tsp ghee and add cumin as soon as they

splutter,add chilli,ginger,fry for a second.

Add mashed peas&cauliflower,cilantro.

Mixwell.Check the salt.Cook for 3-4 minutes,remove and cool.

Make walnut sized balls,keep aside.

Make equal size ballswith the dough also.

Press the dough balls as small disc ,place peas ball in the center.

Cover it and press as cutlets.

Roll over bread crumbs and deep fry them in the hot oil to crispy brown.

Serve hot with tomato sauce/Dates chuney/Green chutney

Dates chutney:-

DATES CHUTNEY

Pitted dates             60 gm
Raisins                  10 gm
cumin powder              1tsp
Red chilli powder          1tsp
Thick Tamarind paste

OR


Fresh lemon juice            2½-3tsp
water                        1/4ltre
salt                         3/4 - 1tsp
sugar                        1 tsp

Method:-

Combine all ingredients andblend them.

Strain in a strainer and remove the extract.'

serve the strained paste with tikkis,cutlets etc..

chaat puri

This is for dough

Wheatflour(atta) 1cup

Semolina ½cup

Gramflour/blackgram flour 2tsp

salt

clubsoda as required for making dough

Filling:-

Greengramsprouts (boiled in salt water)/green peas)/ beans whatever

Thin sev

Chopped greenchillies friedin ghee & soakedin tbsp salt mixed lemon juice

Roasted ground nuts

Chopped red onion

Thinly Chopped greenchillies

(if you want more spicy)

Chopped cilantro

chopped mint leaves(pudeena)

Salt

Redchilli powder

Murmura

Roastedchenna dal

Chaat masala

Thickcurd

Roasted& gound cuminpowder

Method:-

Make thick round puris 5cm diameter,(thicker than normal puri) use any bottle lid for equal size.

Puris should be crispy and fried like balloons.(we have to fill withmasala)

Drain them all over kitchen paper.

Before serving...

In a serving tray place smallplates and divide one or two puris for each.

Make a hole in the center,Add groundnuts,roasteddal,sprouts,allpowders,chopped all bits,

Murmura,finally green chopped leaves.

Pour tsp curd over ,and sprinkle redchillipowder &cumin powder, sev!

Serve immediately,goes well with tea time (evening snack!)

VARIETIES OF CUTLETS

Wecan prepare with different types of cutlets withvegetables,pulses,

sprouts and others.

Almost the ingredients areall same,and procedure also same.

Those whodo not eat eggs, can be used gramflour& water in

a batter consistancy instead.

Even we can make them more atonce and store them in Frozen section.

Can be stored for 6 weeks.

Nice to serve in the evening tiffin.For any cutlets are to be served,

with..Tomato slices,salad cabbage,cucumber(kheera),capcicum slices etc..

I use to make with these below recipes,(may be if you try)you may like them!

Potato cutlets

Spinach/Thotakoora cutlets

Spinach&beans cutlets

Aloopalk cutlets

Palak&tomato cutlets

Soya&potato cutlets

Greenpeas&potato cutlets

Greeny cutlets(peas&spinach)

Potato&peas cutlet

Yellow peas&potato cutlets

Soyachunks&potato cutlets

Idli(leftover)&palak cutlets

Cabbage&palak cutlets

Fenugreekleaves &mixed beans cutlets

Cauliflower &potatocutlets

Sprouts&potatocutlets

Bread &potato cutlets

Bread&bottlegourd skin cutlets

Cooked rice&palak cutlets

Yam(kanda) cutlets(vadas)

Raw banana cutlets (plantain)

Mixed veggycutlets

Potato&semolina cutlets

Carrot& spinach cutlets

Plantain&fenugreek leaves cutlets

Papaya&fenugreek leaves cutlets

Cilantro& beetroot cutlets

Minty ,cilantro&potatocutlets

Potato,onion rings&Garlic cutlets

Carrot& peanut cutlets

Kidney beans&potatoes cutlets

Potaowith walnuts&spinach stuffing

Cauliflower & cheese cutlets

Spinach &cheese cutlets

cheese &onion cutlets

Potato&noodles/semiya cutlets

CUTLETS WITH GREEN CHICKPEAS(Hari channa)

Boiled green chana          1 cup
Bread slices                   4
Green chillies                4-6
Fresh chopped coriander       ½cup
lime juice                   1 tsp
Salt

Filling


onion chopped tbsp

Garam masala ½tsp

Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt

Method

In a wide bowl,boil& mash the green chickpeas.

Crumble the bread and add to the chick peas.

Add everything from the first paragraph.

Make round balls,shape as cups and fill with tsp filling.

Roll again without damages.Press a little in the center, as badusha.

Heat oil and deep fry golden,serve hot!

CUTLETS WITH BLACK CHICKPEAS(channa)

This preparation also the same as above one ,only difference is the black channa.

Boiled black chana 1 cup
Bread slices 4
Green chillies 4-6
Fresh chopped coriander ½cup
lime juice 1 tsp
Salt

Filling
onion chopped tbsp

Garam masala ½tsp

Corianderpowder ½tsp
Green chillies 3
chopped coriander
Salt

Method

In a wide bowl,boil& mash the black chickpeas.

Crumble thebread and add to the chick peas.

Add everythingfrom thefirst paragraph.

Make round balls,shape as cups and fill with tsp filling.

Roll again without damages.Press a little in the center, as badusha.

Heat oil and deep fry golden,serve hot!

FILLING potato CUTLETS

With mozzerella cheese.

Potatoes                4

salt

Garammasala              1tsp

greenchillies            2(chopped)

Fresh coriander          ½cup(chopped)

Lemonjuice               1tsp

Garlic&gingerpaste        1tsp

Ghee/oil                  for toasting/shallow fry

Bread crumbs

Beaten egg/ beaten gramflour batter

Filling:-

Gratedmozzerilla cheese       1cup

Little chilli powder

Little cumin powder

Method:-Prepare the potato mixture as usual for cutlets.(boiling,peel and mash,mix sesoning with it and make a smooth dough).

Make oblong/ round thin pattis with potato mixture.On one patty fill 1 tsp cheese mixture

and cover with another thin patty.Attach carefully the edges.make all in the same way from out of the dough.

Dip in the egg mixture/besan and coat with bread crumbs,

Heat oil/ghee and deep fry them to golden

OR

Heat pan and pour 2 tbsp of gheeand roast them

to golden,slowly flip it andfry the otherside and serve hot with tomato sauce or mint chutney!

BLACKBEANS CUTLETS

These are very tasty and filling. If we make many  at once, the uncooked mix can be stored in the fridge for about a week.Can be used whever we needed. 

Black beans      1can ( 540 mL)
carrot           1

onion            ½small
Garlic           2
soy sauce
salt& pepper

 paprika

cuminseeds 
curry powder

Bread crumbs

Method:-Empty the beans tin,after completely drained,blend them along with carrot,onion, garlic,salt/pepper/paprika/cumin,and a splash of soy sauce until it's mushy. Remove from blender. Clean blender.

Mix it by hand together.Form the dough to patties.Heat oil and deep fry them to golden brown.

Suggestion&Tips:-We can fill with mozzerilla (grated)cheese also!! 

 Vegetable Cutlets

These versatile cutlets lend themselves to a variety of sauces, from a fruity chutney or spicy sauses, or a hot peanut sauce.

steamed cauliflower        1 cup

Diced boiled potato        1 cup

steamed& sliced carrot     1cup 

cookedbeans                2 cups

salt

Freshly ground pepper      1/2 tsp

Coriander/parsely                           2tbsp  chopped

Bread crumbs                 1cup

oil/ghee                       1/4 cup

Method;-

Boil cauliflowerflorets,peeled & diced potato and carrots,make puree with above along with beans in a food processor.

Add salt,pepper and coriander/parsely.

Make lemon sized balls and shape oblong patties with ½ inch thickness.Finish in the same way with remaining dough.

Coat evenly with bread crumbs.Place separately in a baking tray. 

Refrigerate for 30 minutes.

Heat oil in large skillet over medium heat. Fry cutlets in batches until brown, Drain cutlets on paper towels and serve hot with tomato sauce or mint chutney. 

cabbage cutlets

Cabbage (thinly shredded) - 1/2 cup
Potatoes (boiled and smashed) - 1 ½ cups
Onions (Finely chopped) - ¼ cup
Carrot and beans            ¼ cup
Bread Slices                  3 
Green chilli-             1tsp

ginger paste - 1 tsp.
Lemon Juice - 3 tsp.
Bread Crumbs for coating.
Salt - To Taste.
Oil - For deep-frying.

method

Take shredded cabbage,boil potatoes &mashthem.

Chop green chillies and onions.Paste the ginger.Chop the carrots & beans.
Heat oil in a pan, add  chilli, ginger paste and fry.

Add the chopped onions and fry along with the paste, wait until onions are  soft.

Add the shredded cabbage and sauté till they become  soft.

Add the chopped carrots and French beans and sauté till  tender.

Add the mashed potatoes.

Meanwhile soak the bread slices in water and make a thick pulp out of it. Add the bread pulp and mix.

Add salt. Remove from fire, add the lemon juice and mix all the ingredients  well.

Allow the mixture to become dry.

Make this into small balls, flatten them into oblong shapes, roll them on the breadcrumbs and deep-fry.

Cabbage cutlets can be served with tomato sauce.

STEAMED VEGGY ROLL/FRIED

Boiled Potatoes                  1/4kg     

Bread crumbs                     2 cups

Shredded Paneer                  ½ cup

Grated Carrot                    ¼ cup

shredded Cabbage                  ¼ cup

Spring Onion                      ¼ cup(grated)

Capsicum                         grated ¼ cup

chopped Onion                       1

Turmeric 

Salt to taste

Butter                            2½ tbsp

Tomato                           1/4kg

Pepper                          1 tsp (powdered)

Garam masala                      1tsp

Sugar                              1tsp

Method for tomato Sauce :

Par boil and blend blanched tomatoes.

Add salt,a pinch of garam masala and red chilli powder.

Heat and cook till a thick sauce. 

 Add 1 tsp of sugar. Bring to a boil, add chopped coriander leaves and remove

For filling :

Heat oil. Season with cardamom. Add onions and  vegetables and sauté coarsely.

Add salt, ajinomoto  and pepper . Noneed to add water. keep aside.

How to assemble it..

 : Mash Potato with breadcrumbs.

Add butter, salt, pepper and make a smooth dough.Knead well. 

Divide the mixture into four parts.

Spread out a layer of potato dough.

Spread vegetable mixture and then tomato sauce. 

Sprinkle grated paneer on top.

Gently roll the potato dough.

Pack in an aluminum foil and steam bake (boil water in pressure cooker - keep a small container and steam the roll in it) for an hour without weight.

Allow to cool, remove foil. Cut and serve with fresh sauce.

Suggestion/tips:-

We can shallow fry to golden and serve (chopped bits) while serving.

STUFFED SPRING ROLLS

Allpurpose flour             1cup

Cornflour                    100gms

Beans                        200gms

Onion                        1medium

Capsicum                     1

Chilli sauce

Soya sauce

Salt

Oil

Method:-Mix two flours and sieve them properly.

Make thedough with oil(tsp),salt,knead well.

Roll it as rumal roti.

Cutthe beans crosswise (like diamonds)

In a skillet heat oil fry all vegetablesalong with cut onions(lengthwise),add salt,chillisauce,soya sauce.mix well.

Cook them until it gets softer.remove.

Apply the curry mixture over roti evenly.

Now roll tightly like a mat.

Cut it and deep fry (carefully)them into golden crispy brown.

Serve warm with any sauce!

    

CHILLI VADA

 For filling

Boiled potatoes            3 big

Oil                      2½ tbsp

For seasoning:

Mustards,cumin& blackgram

Ginger paste                     1 tsp

Chillipaste                      1tsp 

Red chili powder                 2 tsp

Turmeric                          pinch

Coriander&cumin powder            2 tsp

Saunf powder                      1 tsp

Garam masala a pinch

Amchur powder(driedmango)               2 tsp

Salt

sugar

Chopped coriander                2 tbsp

Fat long green chilies           10

For the Batter :

Bengalgram flour          2 cups
Salt

Soda-bi-carbonate                pinch

Oil for the batter              2 tsp

Oil for deep frying

Method :

Grate the potatoes.

Heat oil, add seasoning, add the pastes and fry for 2-3 minutes, mix potatoes, and all the dry masala well.

Add chopped coriander.

Make a long slit on the chilies and discard the seeds & veins. 

Apply some slat inside it and keep for some time.

Now wipe them and fill with the stuffing.

Make a batter with bengalgram flour (sifted)mix with given ingredients , dip the chillies in the batter  and deep fry themin medium hot oil.

Serve with tomato sauce.

Suggetion tips:-Can be served as chilli chaat also,

Cut them into slices and keep them in a serving plate,curleswith beated curd over them,whirls with tamarind chutney,cuminpowder,chillipowder Chopped coriander, juice of lemon and salt.

Groundnut Cutlets

Boiled&mashed potato 1big

Groundnuts 100gms
Onion 1
Bread slices 5
Green Chillies 5
Coriander leaves
Ginger-Garlic paste 1/2 tbsp
Salt
Plain flour 3 tbsp

Method:

Dry roast the ground nuts and powder them to coarsely.

Chop the onionfinely.Makepastewith ginger & garlic.

Soak the bread in little water and drain it.

Make a fine bajji batter with plain flour.

Mix all together to form a thick mixture.

Press oval type balls.

Dip in flour batter and deep fry in hot oil till golden brown.

BHAKAR VADI

It is a sicy snack with gram flour.Nice to serve with tea in the evenings.

Gram flour                   1/4kg

Wheat flour                1/4 cup

Chilli powder              tbsp

Turmeric                      

     Sesame seeds                 1tsp

Roasted peanuts (powder)  tbsp             

Grated dry coconut              tbsp
Garlic paste             3/4tbsp

Cumin seeds                tsp
Coriander seeds              1/2tsp

Minced onions               tbsp

Oil                       for frying.
Salt                         to taste.

METHOD:
Mix two flours, chillipowder , turmeric and salt.

Slowly add water to make a stiff dough.

Knead well.Keep aside. 

For filling:-

Mix onion, sesame , cumin , coriander , peanut powder, dry coconut and garlic paste.

 Make pingpong sized balls of the dough.

Make equal size portions of the filling mixture. 

Roll out large discs of each ball of dough and spread the filling on these. Roll into cylinders with dough on the outside.

Cut into equal pieces. Heat oil in a pan and deep fry all pieces till crisp. Serve with sweet chutney.

VARIETY ROLLS

Potatoes 400gms

Salt

Pepper powder

Coconut grated)1/4cup

Cinnamon powder1/2tsp

Cloves 6

Asafoetida pinch

Saunf 1tsp

Sugar 2tsp

Oil

Fresh coriander 1cup

Greenchillies 7

Bengal gram flour 1/2cup

Ginger small bit

Wheat flour(atta) 1/4kg

Lemon 1

Seasame seeds 1tsp

Mehtod:-Peel potatoes,heat oil and add asafetida,after one second add the potato (into squares),and cook them.

Cool it.

Add saunf,sugar,ginger,greenchillies,salt,coriander,cinnamon powder,coconut,sesame seeds,mix well.

Make a fine dough,keep aside.


Make a fine pliable dough with two flours, along with tsp oil and water.

Divide into 2 parts and roll out two big rotis,

Spread the potato mixture evenly,roll it as a matand pinch the edges with making moisture (water).

Cut into 2” bits and deep fry them in the hot oil.

Serve them hot with tomato sauce!

POTATO crispy BELLS

It needs little patience to make this type of snacks, make them whenever you have leisure time.

Boiled &peeled potatoes        1

salt

ajawain

seasame seeds               1tsp each

chillipowder

little pepperpowder

ginger water(ground &strained)

Rice flour                    2cups

Plain flour                   cup

Oil for deep frying

Mehtod:-

Mix everything to a hard dough,knead well.

First make the dough into two parts,roll out into a big thin roti.

Cut it into diamonds,fold two ends to the center,(the middle should be shallow,the two ends overlaps on each other,it should not tough to the bottom.)

Deep fry them in hot oil.THey are crispy,crunchy and nice to serve as evening snacks.

Make whole dough in the same way.

GREENGRAM Samosa(Mung)

Indian vegetarian snacks(appetizer)

Ghee                      as required 
chopped onion                1 tbsp
 Asafetida                   1 pinch
 mustard seeds
Grated  ginger               1/2tsp  garam masala                      pinch 
mango powder                 pinch
salt 
pepper 
soaked greengram             5 tbsp
cilantro chopped 
pastry dough 
water to make dough
Method:-
Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafoetida, mustard seeds & ginger until the onion is golden brown.
Stir in garam masala, mango powder, salt & Mix thoroughly.
Add greengram, cover the pan & cook over moderate heat until the beans are tender.
Stir in cilantro & remove from heat.
Divide into 8 portions.
Brush one half moon of pastry with water & fold into a cone.
Fill each cone with 1 portion above mixture seal the top.
Repeat with remaining pastry.
Heat enough ghee in a  large skillet to deep-fry 4 samosas at once until golden brown on both sides.
Remove from heat & drain well,serve hot.
   
SAMOSA WITH TORTILLAS(SOFT)  
Temperature:200¤c     Time:-12-15min.
Forfilling
Shredded cabbage        1cup
Mashed potato           1
Frozen(thawed)peas       1/4 cup
Salt
chopped onion             1/4cup
Currypowder               1tbsp
Minced garlic              2
Soyasauce                 1tbsp
Shredded cheese            1cup
Tortillarotis              8
Method:-Pre heat the oven.
Fry slightly(saute')all shredded vegetables to crisp tender.
Add other vege. and soya.
Stuff 4 tortillas with vegmixture on baking tray.
For topping use shredded cheese.Bake for 12-15 min.
Cut each into 4 wedges,serve hot! 
 
NOODLE BALLS 
 
Butter              2½tbsp
Milk                 1cup
Wheat flour          1/4cup
Water                1/4cup
Salt
Pepper
Boiled noodles         1cup
Method:-
Heat butter and add the flour,cook for 2 minutes.Add water to the flour to make bajji batter.keep aside.
Boil milk (in another skillet) on stirring,cook until it gets thicken.
Addsalt,pepper,for 3 minutes.
Add boiled noodles and mix well,cook further 2 more minutes.
Cool themixture.
Make your palms grese with butter/oil,make round
balls like walnut sized,anddip in flour batter and deep fry them batchwise to golden,serve hot.
KACHORI-1 
 
Can be used different types of fillings.
That is up to your choice.
 
For dough:-
Wheatflour       1cup
Water
Ghee             1tbsp
Margarine        1tsp
Sugar
Salt
Vegetable oil     sahllow fry
Egg
Bake it for 15-17 min.
180¤c
OR
deep fry them using moulds for different shapes.
 
KACHORI-2  
 
For dough:-Allpurposeflour     500gms
Semolina                       3tsp
salt
Ghee/butter                   1½tbsp
Filling:-
Black(husked)gram             200g
Corianderpowder                50gm
Chillipowder                   1tsp
Salt 
Oil for deep fry
Aniseed powder(saunf)          2tsp
Crushed:-Green chillies(6),Ginger(2cm)
Method:-Mix the flour to a fine stiff dough.
Cover it with a damp cloth.
Soak blackgram andgrind to pastecoarsely(do not use more water.)
Heat oil and add the paste and fry till the moisture disappears.Stir all the time.
Mix all powders&crushed chillies one by one and fry them until it leaves a fine aromatic smell.
Make round walnut size balls.
make small lemon size balls out of thedough.
Press small discwith dough ball, and plce one
blackgram balland cover all the sides,slowly.
Remove theextra dough,and press alittle in the center,cover them in the damp cloth.
Make all kachoris in the same manner.
Heat oil and drop 4-5 kachories and fry
them to golden brown.
 
ANOTHER TYPE KACHORIES-3
 
Flour                               ½kg
Butter                  100gms
Sodium-bi-carbonate     pinch
Bengalgram flour        50gm
Coriander powder        1/4tsp
Red chilli powder       1/4tsp
Turmeric
Chopped cilantro
Drymangopowder         1/4tsp
Anisseeds/saunf         5gms
Oil for frying
Method:-Make the dough with given ingredients,knead well,oruse food processor.
Fry the fennel seeds for2 seconds.Add the other ingredientsand cook for 3 more min.
When done removefrom heat,make balls with the roasted gramflour.
Make oval shape discs with dough, place flour (oval balls)balls in the center,attach the edges from all sides.Remove extra.
Now shape themas oval balls and fry them in hot oil to golden crispy brown.
Serve hot with ketchup.
 
SEMOLINA WHIRLS(RAWA MURUKKU)
 
Semolina                    2 cups
Rice flour                  4 cups
Ghee                        2tbsp
Salt
Ajwain                      1 tsp
Cumin seeds                 2tsp
Sesame                      2tsp
chilli powder               2tsp
Oil for deep fry
Method:-
Sieve flour,add all ingredients except oil.
Make a fine dough as murukku consistancy.
Heat oil and press murukkus with machine.
Fry to golden brown on both sides.
 
Vada variety  
Blackgram(husked)              500gms
Bengalgram                      100gms
Greenchilli                     20gms
Salt
Ginger                           20gms
curryleaves
Cumin seeds/Ajwain
Oil for deep fry
Mehtod:-
Soak two pulses separately.
Blend blackgram into semolina type consistancy.
Grind ginger,salt and green chillies,add to the ground paste.
Drain water from bengal gram.add to the mixture along with chopped curry leaves,cumin seeds,mix well.
Heat oil and press thin vadas on a plastic paper(as thattu vadai),and fry them to crispy golden.
Handy tips:-Can be stored for 7 days.
 
MIXED VEGETABLE ROLLS
 
Allpurpose flour            1cup
Cornflour                   1cup
Salt
Beans                       1/2cup(cut legnthwise)
Onion                       chop legnthwise
Green capsicum              Cut lgnthwise
Chillisauce
Oil for frying
Soya sauce
Method:- 
Sieve the flours,add salt,tsp oil,
Make a ssmooth dough with adding required water.Cover with a damp cloth.
Heat oil in a skillet and fry onions to pinkish brown,add other vegetables and cook till tender.
add salt,chillisauce and soya.
Roll out a big roti (rumal roti-A thin disc as square) with the dough,
Apply the curry masala,(leaving 1/2 " on four edges,)roll as a mat.
Heat oil,and deep fry on medium heat to crispy golden.
OR
Can be cut into 2" bits and fry carefully.
Serve as a evening snack with veggy salad.:-
Chopped tomatoes,cut thinly legnthwise red onions,green salad,grated carrot,roasted
almonds,black/green olive,green cucumber(keera),add little olive oil,salt & pepper..serve! 
 
SEMIYA/VERMICELLI PAKORAS

 semia/vermicelli           2cups
 potatoes                   2big
Green chillies              5
corn flour                  4tsp

Ajwain

Coriander leaves
Salt

Method :

Boil semiya till it done as instructions.
Add a pinch of salt and 2 drops of oil so that vemicilli doesnt stick.
Bring it to a boil and strain the water and wash vermicilli with running cold water.
Now peel potatoes and chop them into fine pieces and cut greenchillies into small pieces.
Mix them with vermicilli along with flour add salt.
Heat oil in kadai and fry a spoon full of the mixture.

Fry them to golden crispy brown,drain on a kitchen paper & serve later with tomato sauce.  

POTATO PURIS

Allpurpose flour         2cups
Boiled potatoes           2
Blackpepper powder   1/8tsp
Milk                  1/2cup
saffron              little 
Melted ghee           2tbsp
salt
ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.
Add the flour, pepper, ghee and salt together.
Put the saffron in the milk and mix with the flour.
Knead and dough thoroughly.

Keep aside for 1 hour.
Roll into small puris and deep fry in hot ghee till they puff up.
serve hot with chutney/curry.

PURI WITH PULSES 

Can be made with bengal gram puris,tour dal puris,greenpeas ,yellow peas puris also with the same process.

Green(husked)gram      1/2cup 

wheat flour           21/2cups
Turmeric             pinch
choppedgreen chilli1bsp

Cumin                1tsp
onion              1
Chopped corriander
Salt 

Oil for deep frying

Method :

Soak greengram dal for 3 hours.

 Take flour in a wide bowl, add salt, turmeric, cumin & 2tsp oil. Mix well.

Add soaked greengram, onions, chillies & coriander.

Knead & make a pliable dough. (small amount of water).

Divide into walnut sized balls and roll out them into round discs. 

Fry them into hot oil.

Serve hot with any pickle/raita.

CURD PURIS 

  • Plain yogurt                1liter
  • Pani puri puries           ready made
  • Sprouted greengrams             2cups
  •  
  • Tamarind chutney(see pani puri recipe)
  • Chana, cumin seed powder, salt, cilantro leaves, red chili powder
  • How to essemble?..
  •  
  • **Prepare &whisk plain yogurt.
  • Take puries and add chana, sprouted greengram, and tamarind chutney.
  • Add plain yogurt and sprinkle with salt, red chili powder, cumin seeds powder and cilantro leaves and serve.

Note:-Can be made as..

1)Cumin puri

2)Ajwain puri

3)Palak puri'

4)Methi puri

5)Sesame puris

6)Ginger&Garlic puri

7)Garlic puri

8)Onion&green chilli puri

9)Masala puri

10)Plantain puri(Mashed raw banana&atta)

11)Gramflour&atta puri

12)Greengram puri(kachori)

13)Peas puri(filled kachori)

14)Onion filled kachori)

15)Khara puri(redchilli powder)

15)Spinach puri(filled palak kachori)

16)Urad dal puri(kachori)

17)Mint puris(pudeena)

18)Rice flour puris

 

BATATA BHAKRVADI


plain flour 3cup

Melted ghee 2tbsp

salt

Boiled nd mashed potatoes 1/2kg

cornflour tbsp

salt
To be mixed into a coconut mixture :
1/2 grated coconut

Gram masala ½

chopped coriander

Greenchillies tbsp

Sesame seeds

salt to taste
Other ingredients : oil for deep frying

Method:
Forthedough
Mix the ingredients for the dough and add enough water to makeasemi-stiffdough.
Method:-Both he dough and the potato mixture into small equal portions.Roll out each portion thinly into chapaties.

Put one potato chapati over each dough chapati. Spread a little coconut mixture on top of each potato chapati.

Roll up each chapati tightly and seal the edges by applying water. Deep fry in oil.

DIPS

Mint DIP for snacks

A dip made of yogurt and mint.
Mint 5tbsp chopped
Green onions 3tbsp

chopped coriander
water/ milk 3/4cup
plain yoghurt 2½cup

Green pepper ½tsp
salt and pepper

Method:

Mix everything thoroughly,without water.Now add water.

chill andserve.

Goes well with snacks like as..samosas,kachories etc..
Suggestion/tips:-can be used kasoori methi instead of coriander.

 

Khandavi

Gram flour  ½ cup

Asafoetida

curd ¾ cup

Water ¾ cup

Salt ½ tsp

Turmeric ¼ tsp

Freshly grated coconut     1tbsp

Crushed Ginger –tsp

Green chilli crushed1/tsp

Mustard  crushed ½ tsp

green chilli chopped

Oil 2 tbsp

chopped coriander

Method

Mix beans, curd and water well with a beater. without any lumps.

Pour into a dish and micro uncovered 80% power for 4 minutes.

Addturmeric, salt, ginger chilly paste and asafoetida.

Stir well and micro high 3 minutes / till mixture is thick.

Remove from microwave.

Mix well & spread quickly, thinly on a plastic sheet.

Let it cool for 5 minutes.

Cut into thin strips & make rolls.

For the tempering, micro high oil uncovered 2 minutes.

Add raita and green chilli.

Micro high uncovered 2 minutes.

Add coriander leaves and coconut.

Mix and pour over the prepared khandavi.

        Serve warm!!

 

 
 
 

   

 



 

 

 

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