Sweet Potato Cutlet/ Sweet Potato Recipe/How to make Sweet potato Cutlet

Sweet potato cutlet is an  appetizer recipe served as a snack or party starter. It is a kid-friendly snack . If you are looking for an evening snack, then here is a dish that you would love to make. Sweet Potato Cutlets are easy-to-make and super-delicious in taste! Cutlets are definitely a favourite among the children and are loved by everyone

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https://youtu.be/Ylyn7LHnP5w

Paruppu Vadai/ Paruppu Vadai Recipe/How to make Paruppu Vadail / Dal Vada

Paruppu vadai or dal vada, made with chana dal, toor dal and a little urad dal. A crisp, flavourful snack without any onion, masala or garlic. Simplest recipe which you can make during festival time and evening Tea time snack too.

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Adai Kuzhi Paniyaram | Lentils Balls | Lapsi Rava Kuzhi Paniyaram/Kuzhi Paniyaram Recipe/ Lapsi Rava recipe

https://youtu.be/A1r3wtPGyh4 Visit my you tube chanal. Click the above link.                       Kuzhi Paniyaram is a favorite tea time snack, or South Indian morning breakfast. Kuzhi Paniyaram is served with red chutney or any of your favorite chutney. Mostly it is prepared with Dosa batter. Here we are preparing with Lapsi Rava Adai batter.  Instead of  boiled rice (idly rice) I am using lentils & lapsi rava. 

Ingredients

• 1 cup Lapsi Rav (Daliya)

• 2 tbsp Horse gram

• 2 tbsp chana dal

• 2 tbsp Masoor dal (optional)

• 2 tbsp black urad dal

• 3 tbsp green moon dal

• 2 tbsp toor dal

• 2 Red chillies ( increase or decrease as per your taste)

• 1 Green chilli

• Lots of coriander and curry leaves

• 1/4 tsp Asafoetida

• 2/2 tsp pepper

• 1 tsp jeera

• Piece of ginger

• Salt to taste

• Oil as needed

Method 

• Mix all dals wash 3 to 4 times and soak in water over night ( minimum 9 to 10 hr) Soak Lapsi rava for 2 - 3 hours. 

• Blend all red & green chilli, curry & coriander leaves, pepper & jeera, asafoetida coarsely. 

• Add Lapsi Rava to it and blend. 

• Blend all dals mix everything evenly by adding salt Resting time is not mandatory because we have soaked it for long hours. However if you prefer you can rest the batter for 4 - 5 hours.

• Heat pan with a tbsp of oil. Add mustard & allow to splutter. 

• Add chopped onions and grated carrots, ginger and coriander leaves & salt. 

• Sauté for 10 seconds

• Switch off the flame. Add this into the Adai batter and mix well. 

• Heat the Paniyaram pan with oil in each mould. Pour this batter ¾

• Cover and cook in low flame. This helps the Paniyaram to cook well inside 

• When it is cooked, gently turn to the other side. No need to use the lid once turned. 

• Test if fully cooked by piercing with a cooking stick.

• Your crispy Adai Paniyaram is ready to be served with any of your favorite chutney. 

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Vegetable cutlet / Potato Cutlet /Tea time snack / Potato Recipe/Snack

It's very easy and simple recipe.

Preparation time 10 -15 minutes
Cooking time 10 - 15 minutes.

 Ingredients

4 potatoes ( boiled, peeled and mashed )
1 tbsp green peas ( boiled & mashed)
1 tbsp grated beetroot
1 tbsp chopped coriander / mint
2 Slices bread
1/4 tsp red chillie powder
1/4 tsp masala powder

1/4 tsp chat masala powder
Oil for shallow fry
Salt to taste.

Method

In a bowl add above all ingredients except bread and oil.
Take water in another bowl, just dip the bread slices
and squeeze the water completely.
Add this also to the above potato and mix well without any lumps.
Now divide potato mix into medium size balls.
Make them round shape, gently pressing with hands.
( you can use cutlet mold also for different shape )

Heat 3 tbsp oil in a pan,  keep the prepared cutlets.
Shallow fry them until it turns to golden brown both sides.
( Cook in medium flame )
Ready to serve crispy vegetable cutlet.
Serve them with mint chutney / tomato ketchup / any dip.

We can add any other vegetables/ paneer / cheese along with potato.
We can use this cutlets in between burger also.

Palak (spinach ) & corn cutlet

Ingredients

1 cup sweet corn
½ bunch palak leaves (Finely Chopped)
2 tbsp spring onion (Finely Chopped)
3 tbsp gram dhal
¼ tsp chillie Powder
1 tsp chopped garlic
½ tsp masala powder
2 tbsp grated cheese (optional)
2 tbsp oil
Salt to taste

Method


Dry roast gram dhal until nice aroma comes and set aside.
Boil sweet corn for 5 minutes and drain the water, blend it to a coarse paste.
Heat oil in a pan, add garlic, spring onion, red chillie powder and masala powder.
Add palak  cook for 2 minutes and switch off the gas.
Add gram dhal powder, corn paste, grated cheese and salt to  the
above palak and combine well.
Make small balls out of it, shape each portion into a cutlet.

Place the prepared cutlet on hot tawa and cook.
Apply oil flip it over and add oil cook both sides well.
Palak and corn cutlet is ready.
Serve hot with tomato ketchup.

Masal Vada

Ingredients

1 cup gram dhal
1 red chillie
1 green chillie
Few curry leaves
1 Onion ( finely chopped)
¼ tsp saunf (fennel)
Small piece of ginge(optional)
Oil for deep frying
Salt to taste

Method

Soak gram dhal for 2 hours, drain water completely.
Grind gram dhal coarsly, with chillies, ginger and curry leaves.
Dont add too much of water while grinding,
just sprinkle one spoon if necessary.
Add salt, sounf, onions and curry leaves mix well.
Make equal sized balls of the above dough.

Heat oil in a pan, Shape each ball to flat patties.(vada shape)
Deep fry in medium heat till golden color and crispy.
Ready to serve hot Masal vada.

Kuzhi Paniyaram

Ingredients

1 cup idly rice

¼ cup urad dal

¼ cup chana dhal

¼ cup thoor dhal

2 Red chillies

2 tbsp roasted chana dhal powder

1 chopped onion

A pinch asafoetida

¼ tsp mustarded

Oil as needed

Salt to taste

Curry leaves & coriander leaves

Method

Soak rice and all other dhal separately in the water for 4 to 5 hours.

Filter the water and grind the rice to make a smooth paste.

Similarly grind other dhal and red chilli to make smooth paste.

Now add roasted chana dhal powder and salt mix well.

Keep it aside for 7 to 8 hours.

Heat oil in a pan add mustard, when it starts spluttering,

add channa dhal, asafoetida, curry leaves and onions.

Fry for 2 minutes, add this mixture to the batter and mix well.

Heat the paniyaram pan and add 1 tsp of oil in each hole.

Pour the batter in each hole and cook well in low flame.

Turn to other side and cook similarly.

Now the hot kuzhi paniyaram is ready to serve.

For simple version click here

Potato Bonda ( Urulaikizhangu Bonda )

Ingredients

¼ kg boiled and mashed potatoes

1 chopped green chillie

1 tsp chopped ginger

1 tbsp chopped coriander & curry leaves

1 cup gram flour

1 tabs rice flour (optional)

Red chillie powder

¼ tsp turmeric powder

A pinch asafetida

1 tsp lemon juice

¼ tsp mustard

Oil for deep frying

Salt to taste

Method for stuffing

Pressure cook potatoes with salt and turmeric powder.

Peel the skin and mash it well.

Heat oil in a pan add mustard, when it starts spluttering

add green chillie, ginger, and curry leaves.

Add mashed potatoes mix well and cook for 5 minutes, switch off the gas.

Squeeze the lemon juice, add coriander leaves mix well and set aside.

Stuffing is ready.

Method for batter

In a bowl take gram flour, rice flour, asafetida, salt and chillie powder.

Add little water and mix well, make a batter like dosa batter.

Batter for bonda is ready.

Method for bonda

Heat oil in a pan for deep fry.

Make small balls of potato mixture.

Dip each ball in the batter and deep fry them.

Serve hot potato bondas with any chutney or sauce.

Stuffed Bread Pakoda

Ingredients

10 Bread slice

1 cup gram flour

1 tbsp rice flour (optional)

A pinch asafetida

½ tsp red chilli powder

4 boiled potatoes

2 tbsp green chutney

2 tbsp tomato sauce

1 lemon

Oil to deep fry

Salt to taste

Method

Pressure cook potatoes with salt and turmeric powder.

Peel the skin and mash it well.

Heat oil in a pan add mustard when it starts spluttering add boiled potatoes.

Add lemon juice to the above mix well and set aside, filling is ready.

Combine gram flour, rice flour, red chilli powder, asafetida and salt mix well.

Add required water to the above and make batter and set aside.

In one bread slice apply green chutney evenly.

In another bread slice apply tomato sauce evenly.

Now spread mashed potatoes on one bread and cover it with another.

Press gently, cut and dip this in gram flour batter.

Deep fry in hot oil.

Ready to serve hot stuffed bread pakoda.