VEGETABLE CUTLET

Hi friends, Am really apologize for not posting any recipes for past few days as I had network problem with my net connection...and today I posting very interesting and yummy cutlet for you all...

Category	Snacks
Regional	Indian
Preparation Time	5 Minutes
Cooking Time	20 Minutes
Yield	2

INGREDIENTS
Potato - 1/4 kg
Carrot - 2 Diced
Green peas - 1/4 Cup
Beans - 5-6 Chopped
Beetroot - 1/4 Cup grated
Oil - 2 Tsp + for deep frying
Cumin seeds - 1 Tsp
Garlic - 7 Crushed
Green chillies - 2 Chopped
Onion - 1 Chopped
Red chilli powder - 1/2 Tsp
Coriander powder - 1/2 Tsp
Pepper Powder - 1/2 Tsp
Salt - To taste
Corn flour - 1 Tbsp
Water - As required
Bread Crumbs - 1 Cup

METHOD

• First boil the all the vegetables with salt except beetroot and keep it aside.
• Peel the potato skin and mashed well and keep it aside.
• Heat oil in a pan, add cumin seeds wait it for splutter and then add crushed garlic and green chillies saute it for 2 minutes.
• Now add onions and saute it for 3 minutes.
• Then add grated beetroot and saute it for 5 minutes.

• Add all other vegetables except potato and saute it for 2 minutes and switch off the flame.
• Add the veg mixture into the mashed potatoes and mix it well.
• Heat a pan and add enough oil for deep fry and get ready the tissue towel in a plate.
• Meanwhile, put the bread crumbs in a plate.
• Add cornflour into the bowl with little water to get semi liquid consistency.

• Now divide the veg mixture into equal portions and make desired size with hand or cutlet mold and dip the cutlet into the cornflour solution and take it out quickly.
• Then coat well with the bread crumbs and arrange it in plate and like this do for all the mixture.

• Now deep fry the cutlets one by one or two till turns golden brown on medium-high flame.

• Take it out and keep it in tissue towel and serve it hot... 

NOTE

• You can shallow fry the cutlets instead of deep frying.
• Can use all purpose flour instead of corn flour.
• Make sure while deep frying it should be on medium-high flame neither high nor low flame.
• If the veg mixture is in loose consistency add a tsp of corn flour and mix it well... but do not add too much corn flour it will spoil the taste of cutlet.

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VEG OMELETTE SANDWICH

Hi friends, most of u knows that am pure vegetarian... Then why r u making omelette? Is that ur doubt??? Yes I have seen in many TV shows the recipe for veg omelette and it exactly looks like egg... Then I thought to try this veg omelette and prepared this bread sanwich veg omelette... Wow!! It was really very tasteful, the outer layer of besan flour with spices, next bread layer and then spicy potato masala.... Mm very yummilicious... Once you too try this and you will be like it very much...

The recipe is very suitable for breakfast or Tea time.. Kids will too love it much...

Category	Breakfast
Regional	Indian
Preparation Time	5 Minutes
Cooking Time	20 Minutes
Yield	2

INGREDIENTS 
Bread - 4 slices
To make Potato Stuff
Oil - 1 Tsp
Cooked and Mashed Potato - 1/4 cup
Onion - 1 chopped
Turmeric Powder - 1/8 Tsp
Red chilli powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
Salt - To taste
To make Omelette Batter
Besan - 2 Tbsp
Onion - 1 Tbsp chopped
Turmeric Powder - A pinch
Red chilli Powder - 1/4 Tsp
Pepper Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Salt - To taste
Water - As required

METHOD

• First cut the four edges of the bread and keep it aside.

Preparation of Potato Stuff

• Heat oil in a pan and saute the onions till it turns transparent.
• Next add cooked and mashed potatoes and mix it well and fry for 1 minute.
• Now add turmeric, red chilli, coriander powder and salt and saute it for 3 minutes or till the raw smell goes.
• Now Potato stuffing is ready.

Preparation of Omelette Batter

• Take a wide bowl add besan flour, onions, turmeric powder, red chilli powder, pepper powder, cumin powder and salt.
• Now add water little by little to make the batter of thin consistency but be careful do not make it very thin.
• Now batter also ready.

Preparation of Veg.Omelette sandwich

• Keep ready the batter, potato stuffing and bread slices.
• Heat a dosa tawa.
• Take one slice of bread and keep 2-3 Tsp of potato stuffing on the bread surface and spread it fully.
• Now take the other bread slice and keep over the stuffing which is look like sandwich.
• Now press it slightly with your palm and dip in omelette batter and be sure it will coated on all the sides of the sandwich, in this stage the bread will absorbed the batter well.
• Put the sandwich on the hot dosa tawa and cook it all the 4 sides by flip it as shown in the picture. It should be golden color after cooked well.
• Take it from the tawa and keep it on the plate.

Serving

• Cut the omelette sandwich in the middle to make two pieces and serve it hot.

VERY VERY YUMMY VEG OMELETTE SANDWICH!!!

Try once !!!

NOTE

• Instead of white bread can use wheat bread.
• Without stuffing can dip the bread only and can toast it. 

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PANEER BURFI

Hi friends, today came up with some special sweet, I prepared this sweet yesterday for my birthday... N it came out very well and enjoyed the sweet in every single bite... I already told in my previous posts, that I love paneer sweets much, so I tried this yummy and delicious paneer burfi and its taste very yummilicious.... You too this once and u will do often, Am sure about it....

Category	Sweets
Regional	Indian
Preparation Time	5 Minutes
Cooking Time	15 Minutes
Yield	8

INGREDIENTS
Home made Paneer or Store Bought Paneer - 50g
Maida - 2 Tsp
Sugar - 1 Tbsp
Milk Powder -1 Tbsp
Condensed Milk - 3 Tbsp
Rose essence - 1/8 Tsp
Pistachios - 10

METHOD

• First crumble the paneer and mash it smoothly.
• Now add maida and sugar mix well by hand.
• Now add milk powder mix it well.

• Add milk maid and mix it well by spatula without any lumps.
• Now add rose essence and combined well.
• Heat a nonstick pan and add the paneer mixture and stir continuously till the mixture becomes thicken means it leaves the side of the pan... Approximately 7-10 minutes.

• Now transfer the mixture into the greased plate to cool it and shape it when the mixture in warm and garnish with pistachios.  

• After cooled keep it in refrigeration for 1 hour and serve it chilled... 

REALLY VERY YUMMILICIOUS PANEER BURFI!!!

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MINT CHUTNEY/DIP

Hi friends, Have a nice week ahead... Today am sharing a spicy and healthy dip which is MINT CHUTNEY...

Little about Mint Chutney
Usually everyone will make the chutney with some variation according to the regional and individual too... So here is the my version of Mint chutney which is very flavorful and greeny... Which is greeny means its healthy too, isn't? I got a big bunch of mint leaves, so decided to do the chutney... Here I won't add onion, garlic and coconut which is purely mint chutney without any other veggies... Mint chutney will suitable for idli, dosa even chapathis too... It is mostly used in chat items as a dip.

Benefits

• Soothing and digestive tract and if you are having stomach ache then it can be great help.
• Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
• Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
• It reduces the growth of bacteria and fungus in the body on regular intake.
• Mint helps in eliminating toxins from the body and so on... 

Category	Chutney/Dip
Regional	Indian
Preparation Time	5 Minutes
Cooking Time	10 Minutes
Servings	3

INGREDIENTS
Mint leaves - 1 bunch
Sesame Oil - 2 Tsp + 1 Tbsp
Fenugreek seeds - 10
Mustard seeds - 1 Tsp
Urad dal - 2 Tsp
Dry red chillies - 5
Hing - 1/4 Tsp
Tamarind - Small gooseberry size
Salt - To taste

METHOD

• First separate the mint leaves  from its stem and washed with water well and drain it and keep it aside.
• Heat 1 tsp of sesame oil in a pan, add fenugreek, urad dal and dry chillies saute it till urad dal turns golden brown.
• Now add mint leaves and tamarind and fry on low-medium flame for 3-4 minutes and this stage add salt to it and cool it completely.
• Now grind the mixture without adding water (If you are going to store for a week or days).
• Now in the same pan add 1 Tbsp of sesame oil and put mustard seeds wait it for splutter and add the ground chutney to it and saute it for 5 minutes.

• Serve it with idli/dosa/rice... 

A VERY HEALTHY AND YUMMY DIP!!!

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IDIYAPPAM/STRING HOPPERS WITH COCONUT MILK

Hi friends, today I posting one of my most favorite recipe is Idiyappam/String Hoppers with coconut milk... I learnt this recipe from my mom...

GUEST POST AND CHAT ON PRIYA'S SPACE

Hi friends, Today am not posting the whole recipe here, coz my guest post with chat was published in Priya's FOOD LOVERS...

I am very pleasure to give guest post to her... It was great surprise for me when priya asked me to do a guest post on her space.. I am very proud to do my guest post for her.. She is one of my best blogger friend, we often chat in mail and I like the way, she is using good and rare combo of ingredients in her recipes. She is very humble,  humor girl and active mom to her son... 

I specially prepared Paneer payasam/Kheer for her guest post and she asked about me and my blog and all... I feel like face to face conversation with her... So sweet of her... 

CHAPATHI CURRY

Hi friends,  Hope u all celebrated well the pongal festival...

In my previous post,  I have announced one series on my space. If you are not view the details of the series yet, here the link for you!!!

The series starts from February 1st 

If you like to participate on the series, please mail me at vgdharmaraj@gmail.com  or through Contact form

Am waiting for your participation and let's have fun and learn many recipes through this series.