Vegetable Cutlet

Ingredients

4 or 5 potatoes (boiled, peeled and mashed)

1/2 beetroot boiled and mashed

small piece of ginger- finely chopped

2 spoons boiled corn or peas

1 chopped onion

¼  spoon red chilli powder

¼  masala powder

2 spoons corn flour

2 spoons roasted gram flour

oil to fry

salt to taste.

Method

In a bowl add mashed potatoes, beetroot and corn and mix well.  

In a pan add 1 spoon of oil in that add onion, ginger, red chilli powder& masala powder

sauté for 1 minute and add this to potato mix .

Now add salt, corn flour and roasted gram flour mix well all together.

Make small balls out of it, shape each portion into a cutlet.

Heat oil in a pan and put the cutlet on that

fry  both sides (shallow fry) on medium flame until golden brown.

Serve hot with ketchup or any chutney.

If the vegetable mix is sticky you can keep them in refrigerator for 10 minutes to set well.

Mixed Vegetable Curry

Cooking time 10 minutes

Ingredients

2 Beetroot

1 carrot

1 potato

Few green peas

A pinch turmeric powder

¼ spoon red chilli powder or pepper powder

1 spoon oil

¼ mustard

Salt to taste

Method

Pressure cook all the vegetables with turmeric powder and salt with little water for 1 whistle.

In a pan, add oil in that add mustard, when it starts spluttering add boiled vegetables.

Now add red chilli powder and sauté for 2 minutes.

Ready to serve mixed vegetable curry.

Goes well with hot rice/ sambar/  rasam.

Mixed vegetable sabzi

Cooking time 10 - 15 minutes

Ingredients

1 grated carrot

1 grated radish

1 cup grated cabbage

½ cup chopped cauliflower

1 chopped onion

few green Peas

small peace chopped ginger

1 green chilli

few mint/coriander leaves

1 lemon

2 spoons oil

¼  spoon red chilli powder

¼  spoon masala powder

a pinch turmeric powder

salt to taste

Method

In a pan add 2 spoons of oil, in that add ginger and green chilli.

Now add onion and sauté for 2 minutes. Then add all the above

vegetables one by one with turmeric powder and cook in low flame

for 5 minutes. Now add salt, red chilli and masala powder.

Mix well cook for 2 more minutes.

Squeeze the lemon juice and add mint leaves mix well.

Ready to serve hot mixed vegetable curry.

Goes well with hot rice.

You can use this on the bread as sandwich top.   

Beetroot Soup

Cooking time 10 minutes.

Ingredients

 2 Beetroots

2 Tomatoes

Spring onions

Ginger & garlic each one spoon

 ¼ spoon pepper powder

1 spoon butter or oil

1 spoon corn flour

Salt to taste

Method

In a pressure cooker add 1 spoon of butter, in that add ginger and garlic.

Now add spring onions and tomatoes sauté for 2 minute.

Now add beetroot, salt and 2 cups of  water and pressure cook 

for 1 or 2 whistles. In a cup add 1 spoon of corn flour mix it well with little water.

Add this to the above vegetable mix allow to boil for 2 more minutes.

Finally add pepper powder and garnish with spring onions.

Pav baji

Ingredients

¼ kg Potatoes (boiled and mashed)

¼ kg tomatoes chopped

¼  cup green peas

3 onions chopped

½ cup capsicum

1 cup grated cauliflower

1 spoon chopped ginger & garlic

½  spoon Pav bhaji masala powder

¼  spoon red chilli powder

5 spoons butter

2 spoons oil

10 Pavs

½  bunch chopped coriander leaves

1 Lemon 

Salt to taste

Method

Heat oil and 1 spoon butter in a pan and add onions, ginger and garlic sauté well.

Now add tomatoes, red chilli powder and cook well till oil separates from the pan.

Add mashed potatoes, peas, cauliflower and capsicum mix well. 

Now add  salt and 1 cup of water, allow to boil and simmer for 2 minutes.

Now add Pav bhaji masala and cook on low flame for 2 more minutes.

Switch of the gas and finally squeeze the lemon juice and mix well.

Garnish with onions & coriander leaves.

Heat butter in a pan, keep a slice of pav and fry in butter

for a minute. Apply bhaji on the pav with chopped onions.

Ready to serve hot pavbaji.  

Quick & Easy Recipe - Vegetable pulav

This recipe is very simple and easy to prepare.

Cooking time 15 minutes.

Ingredients

2 cups Basmati Rice

2 cups mixed vegetables (carrot, cauliflower, peas, potato, beans etc)

1 chopped onion

1 spoon chopped ginger

1 spoon chopped garlic

2 chopped green chillies

Few mint/coriander leaves

2 spoons oil & 2 spoons ghee

¼  spoon masala powder

¼  spoon saunf

Salt to taste

Method

In a cooker add oil & ghee heat well, then add saunf, garlic,

ginger, green chillie and onion saute for 1 minute.

Now add mixed vegetables one by one and masala powder and saute well.

Now add rice, salt sauté for a minute and add 4 cups of water and allow to boil.

Close the lid, allow to steam well then put whistle, simmer the gas completely.

Cook in low flame for 10 minutes and switch off the gas.

Garnish with mint / coriander leaves. (you may also garnish with roasted bread & paneer)

Serve hot with onion raita & potato chips.

Instead of water you can use coconut milk also.

Quick & Easy Recipe - Paneer & peas kurma

Cooking time 5 minutes.

Ingreadents

1 cup green peas (boiled or frozen)

1 cup paneer

1 cup curd or milk

2 tomatoes

¼ spoon saunf

1 cardamom

¼ spoon each red chilli & masala powder

2 spoons oil

Chopped ginger & garlic each 1 spoon

Salt to taste.

Method

Heat oil in a pan add cardamom, saunf,  ginger and garlic sauté well.

Now add tomatoes sauté for 2 minutes, then add boiled peas and  paneer.

Add masala powder, chilli powder and salt mix well cook for 2 minutes.

Finally add curd mix well, after one minute switch off the gas.

Quick & Eassy  peas & paneer kurma is ready to serve.

Goes well with chapathi / poori.

If you are taking this for lunch box instead of curd you can add milk. So that it won’t be sour after long hours.

Quick & Easy recipe - Thayir semiya ( curd semiya)

Cooking time 5 minutes only.

Ingredients

250 gms Semiya (vermicelli)

1 spoon mustard

¼  spoon urad dal         

¼  spoon chana dal

1 red chilli

1 green chilli finely chopped

Small piece of ginger chopped

1 cup curd

1 cup Milk

Few curry / coriander leaves

2 spoons oil

Few cashew nuts or pea nuts

Small grapes or raisins

5 spoons pomegranate

4 spoons cut raw mangoes

Salt to taste

Method

Boil semiya with water and salt until it cooks well.

Drain the water, add milk to the boiled semiya and mix well.

Now in a pan add 2 spoons of oil and heat well, add mustard when it splutters

add urad dal, chana dal, red chilli, ginger, green chilli, pea nuts and curry leaves.

Pour this on semiya mix. Now add curd, coriander leaves, mangoes,

pomegranates and rasinis mix well. Keep in refrigerate and serve.

You can have this as breakfast, lunch or dinner.

Rava Idli

Ingredients

2 cups Bombay rava  (roasted)

2 cups sour thick curd

Oil and ghee each 3 spoons

2 tsp finely chopped curry  leaves

1 tsp finally chopped green chillie 

Few cashew nuts 

¼ tsp mustard

¼ tsp gram dhal

Method

Soak the  rava in curd with salt, mix well and set aside for ½  hours.
In a pan, add oil and ghee. In that add mustard, 
when it starts spluttering add all the above ingredients one by one.
Finally add cashew nuts and pour this on idly batter.

First steam the cooker well then keep your idli plates ready and greased with oil.
Take a ladle full of batter to the idli plate and pressure cook without weight.
Steam it for 10 -12 minutes.
Rava idlis are ready.
Serve hot with  any chutney, Idli molaga podi.

Kanjeevaram Idli

Ingredients

2 cups raw rice

2 cup whole urad dhal

Oil and ghee each 4 spoons

1 cup fresh thick curd

½ spoon crushed black pepper

¼  spoon jeera

Few cashew nuts (fried)

salt to taste

Cooking soda a pinch (optional)

Method for batter

Soak dhal and rice together for 3 to 4 hours.

Grind to coarse consistency by using as little water as possible, batter should be thick.

Add salt and mix well. Ferment the batter 8 to 10 hours.

Before steaming add oil and melted ghee, pepper, jeera, curd, soda and fried cashew nuts

to the batter and mix well. Now the kanjeevaram idly batter is ready.

Method for idli

First steam the cooker well then keep ready your idli plates greased with oil.

Take a ladle full of batter to the idli plate and pressure cook without weight for steaming.

Steam it for 8 to 10 minutes. Now hot kanjeevaram idlis are ready.

Serve hot with any chutney.

Rava Kichadi

Ingredients

1 cup rava

2½  cups water

¼ spoon turmeric powder

oil & ghee each 2 spoons

¼  spoon mustard

¼ spoon urad dal

¼ spoon channa dal

2 onions

1 tomato

Small piece of ginger

few curry leaves & coriender leaves

1 green chillie and red chillie

2 spoons carrot(boiled)

2 spoons Peas (boiled)

salt to taste

Method

Heat oil in a pan add mustard when it splutters add  urad & channa dal.

Now add the chopped onions , ginger , curry leaves, green chillie and

turmeric powder saute  for 2 minutes then add tomato and boiled carrot and peas.

Now add water and salt when it starts boiling add rava slowly. ( keep the gas in low flame)

Close the pan with a lid & cook it in a low flame till water is absorbed completely.

Finely add ghee and coriander leaves, mix well.

Ready  to serve hot kichadi with curd or any pickle

Bread Rolls

Ingredients

8-9 Bread slices  

4 spoons grated carrot

4 spoons grated cabbage

2 spoons finely chopped capsicum and onion

2 spoons boiled green peas

¼ spoon red chilli and masala powder

4 spoons oil

2 spoons finely chopped coriander leaves

1 spoon corn flour mixed with 1 spoon water

Turmeric  powder – A pinch.

Salt to taste

Method

In a pan add 1 spoon of oil in that add onion sauté for 2 minutes.

Now add all the vegetables one by one then add turmeric powder, red chilli powde and salt.

Fry for 5 minutes and set aside.  Filling is ready.

Now cut the edges of bread and slightly press with chapatti roller. 

Add 2 spoons of vegetable filling and slowly close the bread with help of corn flour paste.

Toast the filled bread in a hot tawa with oil, in low flame. (shallow fry)
Bread rolls is ready serve hot with sauce.

Turnip white kurma

Ingredients

¼ kg turnip

Few badam or cashews (soaked in hot water for 10 minutes)

2 spoons gasa gasa (poppy seeds) soaked in hot water for 10 minutes

4 spoons coconut

½ cup or 50 gms boiled milk

1 green chillie

1 spoon saunf

1 cardamom

1 spoon each ginger & garlic (slightly fried in oil)

Method

Boil turnips with little water and salt.( without turmeric powder)

Grind coconut, badam, poppy seeds, saunf, green chillie, ginger and garlic to fine paste.

Add this to boiled turnip and allow boil for 1 minute.

Now add boiled milk and garnish with raisins.

Serve hot with phulkas/apam.

Thogayal

Ingedients

1 Cup urad dhal

8 - 10 Red chillies

A pinch asafetida

1 spoon oil

Method

In a pan add one spoon oil and urad dhal roast them in brown color.

Now add red chillies and asafetida and allow to cool.

Grind it to coarse powder and store in air tight container.

This powder can be used for all types of thogayal or chutney.

Ex :  If you want to do coconut and coriander leaves thogayal or chutney

Soak tamarind in water for 5 minutes.

In a pan add few drops of oil and coriander leaves sauté for a minute.

Add some coconut, tamarind and salt grind to a  paste.

Now add the above powder 2 spoons with this paste and mix well.

Like this you can do so many thogayal or chutneys.

Goes well with hot rice.