VEGETABLE CUTLETS
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VEGETABLE CUTLETS
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INGREDIENTS:
Onion - 2
Potato - 3
Beans - 6
Green chillies - 2
Ginger - 1"inch
Garlic Cloves - 4
Green peas - 1/2 cup
Carrot - 1
Garam masala - 1 tsp
All purpose flour - 1/2 cup
Breadcrumbs - 1 cup
Oil - for shallow frying
METHOD:
Cut the beans and carrot into small pieces.
Chop green chillies,ginger,onion and garlic. set aside.
Boil and mash potatoes.
Boil green peas, beans and carrot and mix them with the potatoes and set aside.
Take a frying pan add oil. when hot
Add chopped onions saute till golden brown in colour.
Add green chillies,ginger and garlic. Saute till the raw smell fades.
Add the potato mixture and mix well.
Add coriander leaves at last.
Remove from heat and allow it to cool.
Make a thick batter with all purpose flour.
Shape cutlets of desired size and dip in the batter.
Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.
Heat the tawa and shallow fry the cutlets.
Fry both sides by flipping.
Remove when it turns golden brown and crispy.
Serve hot.
Yummy Tasty Veg Cutlet is ready to taste.
Goes well with chilli sauce and channa masala.
PRAWN MASALA
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| PRAWN MASALA |
INGREDIENTS:
Prawns - 1/2 kg
Shallots - 1 cup
Ginger & Garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Oil - 3 tbsp
METHOD:
Marinate prawns with salt,chilly, turmeric, and fennel powder and keep aside for 20 mins.
Take a frying pan add oil. when hot
Add shallots saute till golden brown.
Add in ginger garlic paste, curry leaves and saute till the raw smell fades.
Add in coriander powder and garam masala and saute. Then
Add the marinated prawns. Saute well and cover the pan with a lid.
The prawns will release its own water. if u feel dry can add 1/4 cup of water.
Cover and cook till the prawns its done.
Remove the lid mix thoroughly and allow the masala to be well coated on the prawns.
Serve hot.
Yummy Tasty Prawn Masala is ready to taste.
Goes well with Rice and Rotis..
TOFU BHURJI [FUSION INDO CHINESE ]
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| TOFU BHURJI |
INGREDIENTS:
Crumbled Tofu - 1 cup
Onion - 1
Tomato - 1
Green chilly - 2
Ginger & Garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Coriander leaves - 5 tbsp
METHOD:
Crumble Tofu and keep aside.
Chop onions and tomatoes and keep aside.
Take a frying pan and oil. when hot
Add cumin seeds. saute for a min.
Add onion and green chilly saute till onion turns transparent.
Add ginger garlic paste and saute till raw smell fades.
Add tomatoes and saute for a minute till it is cooked should not turn mushy.
Add chilly powder, garam masala and salt and saute for a min.
Now add the crumbled tofu.
Cover the lid and cook in low flame for two minutes.
Finally add chaat masala.
Garnish with coriander leaves.
Serve hot.
Goes well with chapathis and rotis.
GINGER CHICKEN
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| GINGER CHICKEN |
INGREDIENTS:
Chicken Boneless - 1/2 kg
Chilly Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Ginger - 6 tbsp
Onion - 2
Mint Leaves - 2 tbsp
Curry Leaves - 1 sprig
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
METHOD:
Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.
Take frying pan. when hot
Add one tsp of oil then add curry leaves and mint and saute well.
Add marinated chicken saute for a min and close the lid and cook in a low flames.
The chicken will shed its own water and cook. Stir occasionally till completely cooked.
Heat a pan add 1 tsp of oil.
Add mustard seeds and fennel seeds.
Add chopped ginger and onions and fry till golden brown and mix this with the cooked chicken.
Stir fry for two more minute till all the masala gets well coated.
Serve hot.
Yummy Ginger Chicken of South Indian version is ready to taste.
Goes well with Rice and Rotis.
