Vegetable Cutlet

 

 

Time Required –

1 hour

To Serve -

4

Ingredients -

Cutlet Dough

1. Beetroot – 1 (medium-sized)
2. Potato – 2 (large)
3. Carrot - 2
4. Beans – 10
5. Green peas – 1 cup
6. Cauliflower – 1 cup of flowerets (optional)
7. Bread crumbs – 1 cup (can use sooji/rava/semolina alternatively)
8. Salt to taste
9. Chilli powder – 1/2 tsp
10. Jeera powder – 1/2 tsp
11. Oil – 1 tsp per cutlet

Coriander-Coconut Dry Chutney

1. Coriander leaves – 1 cup
2. Coconut grates – 1 cup
3. Green chillies – 2
4. Little salt

 Preparation –

1) Chop all the vegetables to small peices and boil well.

2) Stain water and smash all the vegetables with jeera powder, chilli powder and salt to make dough.

3) Grind coriander leaves, coconut grates, green chillies and salt to fine powder.  Dont add water.

4) Make balls of 2 inches from the dough.  Now, with help pointing finger, make a 1 inch hole in the ball. 

5) Fill the hole with 1 tsp of dry coriander chutney and close whole by putting the dough together.

6) Now, compress the ball between your palm to make a patty.  Repeat these steps with all the balls.

7) Heat a pan in medium flame.  Roll the patty mildly over bread crumbs and toast on both sides.  Add oil on the sides of the patty.

8) Cook till the cutlet turns golden brown. 

Serve it with ground nut chutney and enjoy!

Masala bread sandwich

Time Required –

20 minutes

To Serve -

2

Ingredients -

1. Bread loaf – 1
2. tomatoes – 1
3. Onion – 1 small
4. Carrot – 1
5. Raw mango grates – 1/2 cup
6. Green chillies – 2
7. Tomato ketchup – 1 cup
8. Butter – 1/2 cup
9. Capsicum – 1/2
10. Chilli powder – 1/2 tsp
11. Salt to taste

Preparation -

1) Cut tomato’s, onion, capsicum and green chillies into small pieces.  Grate raw mango, carrot and mix all the vegetables together

2) Add salt and chilli powder to the same mixture and mix again.

3) Apply tomato ketchup to one bread and butter to the other.  Now, sandwich the mixture between breads and toast it in a toaster(alternatively, can use tawa too).

This one is quick to make and good to eat

Carrot Halwa

Time Required -

45 minutes

To Serve -

6 cups

Ingredients –

1. Carrot– 1 kg – grated
2. Milk – 1/2 cup
3. Elaichi(Cardamom) – 3
4. Dry fruits – 1/4 cup (mix of raisins and cashew)
5. Sugar – 200 grams
6. Ghee – 2 Tbsp
7. Khoa (dried whole milk) – 100 grams

Preparation -

1) Heat 1 tbsp of ghee in a kadai.  Add grated carrot to the same and cook for 5 minutes in closed lid.

2) Now when the carrot is almost shrinking, add milk and cook for another 10 minutes.  Keep medium flame and keep stirring.

3) Add sugar and cardamom to the same and mix well.  Sugar has the tendency to leave lot of water.  Cook till the water evaporates. 

4) Add khoa and mix again.  Cook for another 2 minutes and off the stove. 

5) In a different small kadai, heat ghee and fry the dry fruits in the same.  Add this to the carrot halwa and mix well.

Serve it medium hot!  Also a good combination with ice-cream…

Chur Muri Snacks – 1

Time Required -

15 minutes

To Serve -

4

Ingredients –

1. Tomato – 1 (chopped to small pieces)
2. Sugar – 1/2 tsp
3. Green chillies – 2 (cut into small pieces)
4. Onion –  1 (Chopped to small pieces)
5. Oil – 1 tsp
6. Salt – to taste
7. coriander leaves – 1 Tbsp
8. Garam Masala Powder – 1/2 tsp
9. Puffed Rice – 5 tea cups
10. Ground nuts – 10

Preparations -

1) Soak puffed rice in water for 5 minutes, drain and keep aside.

2)Heat oil in a kadai and fry ground nuts in it for 2 minutes. 

3)Add green chillies and onion to the same and fry till the onion turns golden.

4) Now add tomato, garam masala powder, salt and sugar to the same and cook for 2-3 minutes. 

5) Add the puffed rice to the kadai and cook for 1 more minute. 

Garnish the same with coriander leaves and serve it mild hot.  It’s a mouth-watering evening snack…

Honey and dry fruit Cake

Time Required –  

 Preparation - 15 minutes

 To bake – 35 – 45 minutes 

 To Serve – 

 4 

 Ingredients – 

• Plain flour (Maida) – 1 measure 
• Curds – 1/2 measure
• Milk – 1/4 measure
• Baking powder – 1/2 tsp
• Cooking soda – 1/2 tsp 
• Butter – 1/2 measure 
• Sugar – 1/2 measure
• Cherries – handful
• Dry fruits – 1/2 measure (Raisins, cashews, almond etc)
•  Honey – 1 Tbsp

Preparation - 

1) Mix sugar powder and butter to a smooth paste in a bowl.  Keep this aside.

 2) In another bowl, mix plain flour, baking soda and cooking soda well.  Now mix curds, honey and milk to the same and make it to a smooth paste.  Ensure no knots are formed while mixing.

3) Now, mix butter mixture with the plain flour mixture and beat well.  Add all the dry fruits and cherries to the same.

4) Take a baking tray and grease it with butter.  Put the cake mixture to the same and spread evenly.

5) Keep this in oven in a convection mode at 180 degrees at lower rack.  Bake the cake for 35 minutes without disturbing it.

6) At the end of 35 minutes, insert the knife tip to the cake.  If nothing sticks, it is baked.  Else, bake it for 10 more minutes.

7) Do the above check again after 10 mins.  Once, the cake is completely baked, cool it for 10 minutes in high rack.

Let it cook before you slice them.  Serve it hot with ice-cream or serve it chilled without ice-cream.  Whichever way, the cake tastes yummy!!!

GoLi Bajje

 

This Mangalore delicacy is also known as Mangalore bonda.  It is one of the most famous dishes in South Canara and manages to leave everyone asking for more.  

Time Required –  

Preparation -  1 hour 

To make – 20 minutes 

To Serve – 

4

Ingredients –

• Plain flour(maida) – 1 measure 
• Curds – 1/2 measure
• Ginger – 1 inch piece(grated)
• Coconut pieces – 10(small)
• Vegetable Oil – to fry
• Green Chillies – 3 to 4 (chopped fine)
• Corriander leaves – handful
• Curry leaves – 3 to 5
• Salt to taste

Preparation -

1) Mix maida, salt, green chillies, corriander leaves, curry leaves, coconut pieces in a bowl for a minute.  Add curds and mix to make a thick dough of the same.  Keep this dough aside for an hour.

2) Heat oil in a deep fry pan for 3 to 5 minutes in medium flame.

3) Take the dough in a round shaped spoon or in your hand(fingers made like a cup) and put it in the oil.  We can put upto 4 to 5 of this at one go.

4) Fry it on both the sides in medium flame till it turns golden brown.

Serve it with hot with cocunut chutney or tomato ketchep.  Its a delicacy you should not miss and it just adds lots of fun to a rainy evening accompained with coffee/tea. 

Puri :)

 

Time Required –

30 minutes

To Serve –

4

Ingredients –

• Wheat – 2 measure 
• Water – 1 measure
• Vegetable Oil – 3 tsp
• Salt to taste
• Oil to fry (1/4 litre)

Preparation -

1) Mix salt and wheat flour with your fingers.

2) Add little luke warm water and knead the same to make it a thick dough.

3) Add 3 tsp of oil on the same, knead it again and keep it aside for 10 minutes.

4) Make small 1 inch balls of the dough and roll it out to make it flat round shaped.

5) Fry these in a pre-heated oil on both the sides.

Serve these hot with curry of your choice.    Shrikand is also a great combination!

Pasta – Tomato Gravy

Time Required –  

30 minutes 

To Serve –  

4 

Ingredients –  

• Tomato – 5 to 6 Big
• Onion – 1 small
• Onion – 2 medium (chop into medium-sized pieces)
• Tomato Ketchup – 1 tbsp
• Capsicum – 1 small (chop into medium-sized pieces)
• French beans – 50 grams ( cut into long pieces)
• Carrot – 1 big ( cut into long pieces)
• Broncholli – 8 to 9 pieces
• Red chilli powder – 2 tsp
• Macroni/Pasta – 200 grams
• Cooking oil - 5 tsp
• Water – 1 cup
• Sugar – 2 tsp
• Pepper to taste
• Salt to taste
• Grated Cheese – handful ( you can substitute this with 1 Tbsp of mayonnaise)

Preparation - 

1) Boil water in a vessel and add Macroni to it and boil the same for around 10 minutes.  Adding little oil in the water will ensure that macroi would not stick to one another. Drain the water and add cold water.  Keep aside for 3 to 5 minutes and drain again. Keep the boiled Macroni aside for cooling. 

2) Grind tomatoes, red chilli powder sugar, salt and 1 onion to a smooth paste with a cup of water.  Half boil the rest vegetables except capsicum and onions and keep aside.

3) Heat oil in a broad based pan.  Fry chopped onions and capsicum in the same until the onions become little transparent. 

4) Add the ground paste and tomato ketchup to the same and keep stirring till the gravy boils well. 

5) Now add all half boiled vegetables and boil again.  Add pepper and macroni and keep stirring in a timely manner. 

6) Add mayonnaise and allow it to melt.  Serve it hot!

Alternatively, variety of vegetables like jalapeno, olives, lettuce, sprouts etc can be mixed and matched to get a variety of taste.  This is just too yummy!

Shamige Idly

Time Required –

30 minutes

To Serve -

4

Ingredients -

1. Rice/Wheat Samiya – 200 grams (We get dried once in Indian stores)
2. Channa Dal(Bengal Gram) – 2 tsp
3. Jeera – 1/2 tsp
4. Urad Dal – 1/2 tsp
5. Red Chillies – 1 long cut into 3-5 peices
6. Curry leaves – 5 to 6
7. Green Peas – 1 cup
8. Grated coconut – 1/2 cup
9. Green chillies – 2-3(chopped into small peices)
10. Ghee – 1/2 tbsp
11. Curds – 1/2 litre
12. Salt to taste

Preparation -

1) Heat ghee in a kadai. Add urad dal, bengal gram, jeera, curry leaves, red chillies, green chillies to the same. Once the gram in the ghee looks a little roasted add Shamige to the same. Fry it until Shamige truns golden in colour.

2) Stop heating the mixture immediately and add salt, coconut grates and green peas to the same; mix it well. Finally add curds and mix it again. Just ensure that the mixture is not too thick, it should be semi liquid.

3) Put this batter in idly stand and cook it in the cooker for 10 – 12 minutes. Do not keep the weight of the cooker. The idly has to be only steamed.

This happens to be childrens favourite as well… Serve it with chutney of your choice!

Masala Puri

Time Required –

Preparation – 8 hours                            To Make – 40 minutes

To Serve –

4

Ingredients –

• Puri – 1 pack (The same used for pani puri outside.  Available in shops)
• White peas – 100 grams (soaked for 6 to 8 hours and then boiled)
• Onion – 3 medium sized( 2 chopped in medium size and 1 chopped fine)
• Sev – 100 grams
• Ginger paste – 1 tsp
• Tomato – 3 medium sized(chopped medium size)
• Jeera Powder – 1/2 tsp
• Dhaniya(Corriander) Powder – 1/2 tsp
• Corriander leaves – handful (chopped)
• Red chilli powder – 1 tsp
• Garam masala – 1/2 tsp
• Jaggery powder – 1 tbsp
• Tamarind juice – 1 cup
• Pudina(Mint) leaves – 1 bunch
• Green chillies – 3 to 4
• Cooking oil – 3 tsp
• Salt to taste

Preparation –

1) Grind pudina, green chillies and tomato together to a fine paste. 

2) In a kadai, fry chopped onion in 3 tsp of oil.  Add red chilli powder to the same and fry for 3 minutes.

3) Add the ground paste to the same and fry till about 5 minutes in medium flame.  Add a glass of water if required.

4) Now add tamarind juice, jaggery and cook for another 2 minutes.  Keep stirring.

5) Add garam masala powder, ginger paste, jeera powder, dhaniya powder and salt.  Mix well. 

6) Add the boiled peas to the same and cook in low flame for another 5 mins.  Stir occationally.  Garnish with corriander leaves.  Masala is ready!

7) In a plate crush 5 to 6 puri’s.  Put a 2 tbsp of masala on it.  Add little onion and sev on the top and serve!