Just to share with you…..
I still remember I tasted my very first cutlet with my friends in Neyveli which one of my favourite place too. Though I lost contact with my Neyveli friends I always remember the days we spent together. Hope if any of my friends browse this recipe will contact me. Cutlets are well known appetizer/Starter. Itz simple ,healthy and easy to make. Different color veggies are used. Kids will love this since it won’t be too spicy.
Ingredients
1. Carrot - 4
2. Potatoes - 4
3. Green Peas - 1 cup
4. Cumin seeds - 1/4 tsp
5. Onion - 1
6. Green chillies - 5 to 6 (avoid this if making for kids)
7. Ginger (very small piece)
8. Red Chilli Powder
9. Garam Masala powder
10. Salt
11. Coriander leaves - a small bunch
12. Eggs - 2
13. Breadcrums - as needed
14. Oil to fry.
Preparation
1. Boil the potato and peel it and mash it with hand and keep aside. Cook peas and chopped carrots separately. When its done cool it mash it with hand.
2. Heat the pan with 1 tsp of oil and cumin seeds.
3. Add and fry chopped onions, chopped green chillies and finely chopped ginger, chilli powder and garam masala powder.
4. Transfer the contents into bowl. To this add mashed potato, peas and carrot.
5. Add the chopped corriander and curry leaves(optional).
6. Add Salt and mix well . Care should be taken not even a drop of water is added at any time.
7. Make ball out of this mixture, flatten and shape like cutlets by pressing and keep ready.
8. Break the eggs in seperate bowl. Dip the shaped cutlets in egg and roll them in bread crumbs.
9. Heat flat bottomed pan or dosa tava with little oil and shallow fry this.
10. When one side is done turn the other side and cook till both sides are brown.
11. Serve with chutneys or Ketchups.
Just to share with you…..
Samosa is my favourite from my school days. In my place when I was in school in the evening we can see lots of people selling puffs (not the vegpuff). It is Samosa with fried onion filling inside. I love it a lot than potato stuffing. You can fry onion (cutted length wise) with little salt and chilli powder and can use as stuffing. This is so simple and delecious stuffing. But now we are going to see how to make samosa with potato filling.
Fried Samosa
Ingredients for Stuffing
1. Potato – 2 (boiled and mashed)
2. small size Onion – 1 ( finely chopped )
3. Frozen peas - 1/4 cup
4. Vegetable oil - 1 tsp
5. Cumin seeds - 1/4tsp
6. Red chilli powder – according to taste
7. Turmeric powder – little
8. Garam masala - 1/4tsp (littlemore than pinch)
9. Lime juice - few drops (3-4 drops)
10. Salt – as needed.
Preparation
1. Heat the oil in a frying pan. Add the cumin seeds, onion and fry well.
2. Add the peas and cook until done.(just 2 -3 minsin enough)
3. Now add mashed poatoes, chilli, turmeric and garam masala powders and stir well until coated.
4. Finally switch off the stove and add lemon juice and mix well.
Note: you can make any type of stuffing using different veggies, chicken, mutton but should not be watery.
Ingredients for Pastry
1. All purposeflour or maida – 1cup
2. salt a needed
3. Vegetable oil-1ts
4. Sooji (Rava) – 1 tsp
5. Oil as needed
Preparation
1. Mix flour, salt, rava and little oil (butter) into a bowl. Mix well till crumbly.
2. Add water little by little, kneading into soft pliable dough.Cover with moist cloth and keep aside for 15-20 minutes. After that knead the dough on a floured surface until smooth and roll into a ball.
3. Make small balls . Roll out into a circle . Divide this circle into two equal pieces with a knife.
3. Brush each edge with a little water and form a cone shape.
4. Fill the cones with a stuffing and press the two dampened edges together to seal the top of the cone.
5. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.
TIPS
You don’t have to make your own pastry. You can use the pastries available in the frozen section
1. For samosas you want to fry, use Filo Pastry.
2. For samosas you want to cook in traditional oven use Puff Pastry.
Just to Share with you……
Potato bonda is a simple one. First you need to make mashed potato stuffing. If you have left out Poori masala made of potato just make it dry by keeping in stove and frying for few minutes and you can make masala dosa or potato bonda as a snack with that masala.
Potato bonda
Ingredients
1. Boiled and mashed potatoes
2. Onion finelly chopped
3. Green chilli /chilli powder (your preference)
4. curry leaves and corrianderleaves chopped
5. salt
6. Turmeric powder
7. pinch of garam masala
8. Oil
Preparation
1. Pour 1 tsp of oil.
2. Add chopped onions, chillies and fry.
3. Add curry and coriander leaves.
4. Add all powders, salt and mashed potato.
5. Fry without water for 5 mins and makes balls out of the masala.
6. Roll balls over bajji batter and deep fry in oil.
Ingredients for Batter
1. Besan Flour /Kadalamavu – 1 cup
2. salt as need
3. Little appa soda if you have (sodium bicorbonate) and color powder. If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.
Preparation of batter
1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency
Just to share with you……
Bajji is the simplest snack we can make to have in the evenings. During winter season we really want something hot in the evening. I had so many varieties of bajji’s but for all the batter is same. Bread bajji is the onw which I used to have during my MCA. That was the first time (in hostel) where I had bread bajji. One lady used to bring in the afternoon and evening we have to rush for it. Whenever I make bread bajji’s I remember those pleasant memories. I had Chilli bajji for the first time in Kodaikannal when I was in 5th standard. National Nursery and Primary School in Madathukkulam is the school where I studied till my 5th grade.
Make Potato bajji, Onion bajji, Brinjal bajji, Cauliflower bajji, Applam bajji, Plaintain bajji/Vallakkai bajji, Bread bajji, Chilli bajji using same batter.
Ingredients for Batter
1. Besan Flour / Kadalamavu – 1 cup
2. Salt as need
3. Little appa soda if you have (sodium bicarbonate)
4. Little color powder. If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.
Preparation of batter
1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency. This batter is sued for making different bajji’s.
Tips
1. If you want more crispy then you can add a teasppon of rice flour while making batter.
2. If your batter is not fine and it has lumps just give one spin in your mixie to get smooth batter. But be careful whe you are using your mixi because only very less water is need when compared to mixing with hand.
1.Bread Bajji
1. Take bread slice. Cut diagonally and make four triangles. Dip each in batter and fry in oil.
2. Potatoes and Brinjal bajji
3. Onion Bajji
Take big onion/Periyavenkayam slice into rounds and dip in batter then fry that in oil.
4. Plaintain/Valakkai Bajji
Make thin slices with the grater dip that in batter and fry in oil.
5. Appalam Bajji
Take one appalam cut it into half dip that in batter and fry that in oil.
6. Chilli bajji
Take long green chilli on the tail end side cut to split into two portion but at the head end it should be attached and the stem should be there. Dip this in batter and fry in oil.
7. Cauliflower bajji
Boil water and put the cauliflower florets,little salt and cook it. Then put that in paper napkin and take out all the water then dip each florets in bajji batter and fry well.
Just to share with you….
Mashed potatoes rank high on the list of American comfort foods for everyday and special occasions. But potato curry ranks tops in southIndian side dish for poor.
An unskinned potato has 850 mg of potassium, compared to a banana which has 450 mg.
Ingredients
1. large Potato – 1
2. small tomato – 1
3. Onion -1
4. Green Chillies-5
5. Salt as required
6. Oil – 2tsp
7. Urad dal – 1 tsp
8. Chana dal – 1 tsp
9. Mustard – 1/2 tsp
10. Turmeric -1/4 tsp
11. Chopped Coriander leaves – 2 tsp
Preparation
1. Boil potatoes, peel and mash well.
2. Heat oil, add mustard, when it splutters, add dals and fry till brownish in color.
3. Add the chopped onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
4. Add chopped tomatoes and fry.
5. Finally add the mashed potatoes, salt and coriander leaves.
TIPS
1.You can take small quantity of boiled potato and make paste by adding water and add to curry.
2.You can cook peas and add along with potatoes.