Vegetable Cutlet - Snack

Ingredients

potatoes 2-3 (boiled, peeled & mashed)

carrots 1 (peeled, boiled & grated)

beet root 1 (peeled, boiled & grated)

green peas as required

onions 3 (chopped)

green chilies 8 ( finely chopped)

cardamoms 7

cloves 7

A piece of cinnamon

Breadcrumbs

Salt as per taste

Praparation

1. Mix cloves, cardamom, cinnamon and blend them to a fine powder.

2. Mix mashed potatoes, grated carrot and beet root in a bowl.

3. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.

4. Heat little oil in a pan and fry the chopped onions and green chilies for at least 10 to 15 minutes.

5. Also add pea mixture, ground powder and fry for another 10 minutes, Now add the vegetables Mix.

6. Let it cool, and make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.

7. Roll the flat rounds in the breadcrumbs and deep fry.

Bread Roll - Snack

Ingredients
Bread slices - 8 nos

Potato - 3 nos(boiled and mashed)

Green peas - 1/2 cup(boiled and mashed)

Onion - 1 no(finely chopped)

Green chillies - 3 - 4 nos(finely chopped)

Cumin seeds(Jeerakam) - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - As reqd

Salt - As reqd

Bread crumbs - 1 cup

Vegetable oil for deep frying

Water - 1/2 cup

Preparation
1)Heat oil in a pan.

2)Add cumin seeds and allow them to crackle.

3)Add the chopped onions and the green chillies and stir them well.

4)Add turmeric powder and fry well.

5)Add the potatoes and the green peas and stir well.

6)Transfer the fillings onto a plate and allow it to cool.

7)Add salt, garam masala and the chopped coriander leaves.

8)Miix the mixture well with your hands so as to get mixed well.

9)Take a piece of bread and sprinkle some water to make it soft.

10)Take a small ball of the filling and place it on the bread.

11)Place another bread sprinkled with water on top of the filling and seal it.

12)Make it into an oval shape or any other appropriate shape which you like.

13)Do the same for the remaining breads.

14)Roll the above rolls in bread crumbs and coat it well with it.

For non veg:
they can first coat the roll with the beaten egg batter and then roll them in the bread crumbs. It would be better if you cut the hard edges of the bread for rolls and use the same for making bread crumbs.

15)Heat oil for deep frying in a pan or a kadai.

16)Put the rolls one by one and fry, till they turn golden brown.

17)Remove from oil and place them on a tissue paper.

Serve hot with pudhina chutney or tomato sauce.

Egg Curry Indian Style

Ingredients
Egg - 8 nos

Potatoes(medium) - 2 nos

(cut into long thick pieces)

Onion(chopped) - 1/2 cup

Onion(sliced) - 1/2 cup

Lemon juice - 2 tsp

Green chillies(chopped) - 2 nos

Green chillies(slit) - 2 nos

Garlic pods - 2 nos

Ginger - 1/2" piece

Shallots(Kunjulli) - 2 nos

Grated coconut - 1 cup

Salt - As reqd

Curry leaves - A few

Oil - As reqd

Cloves(Grambu) - 2 nos

Cardamom(Elakka) - 2 nos

Whole black pepper - 3 nos

Fennel seeds(Perinjeerakam) - 1 tsp

Chilly powder - 1 1/2 tsp or as reqd

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Preparation Method
1)Boil the potatoes with slit green chillies, lemon juice, turmeric powder and salt.

2)Fry the coconut, sliced shallots, ginger and garlic on a medium hot pan.

3)Once the coconut turns brown, add cloves, cardamom, black pepper and fennel seeds.

4)Add chilly powder, coriander powder and turmeric powder and fry, till the raw smell leaves.

5)Grind it well.

6)Pour this into the boiled potatoes and boil further.

7)Fry the chopped oinions and green chillies and add it to the beaten eggs and make egg omlettes.

8)Cut each omlette into several pieces.

9)Add these to the boiled gravy and simmer for a minute.

10)Heat oil in a pan.

11)Fry the sliced onions and curry leaves, till they turn brown.

12)Garnish the gravy with the above seasoning.

Serve with pooris, chappathis or rice.

Fried Chicken

Serves: 4
Style: Indian Non-Vegetarian

Requirements:
8 chicken drumsticks with skin
1 teaspoon(s) garlic paste
½ teaspoon(s) ginger paste
1 tablespoon(s) blackpepper powder
salt to taste
2 teaspoon(s) lemon juice
2 egg whites
breadcumbs to roll

Preparation
1. Wash the chicken drumsticks and pat dry. Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.


2. Beat the egg whites well with some salt and pepper. Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.