Vegetable Cutlet

Ingredients:

2 medium sized Potatoes

1/2 cup finely chopped Beans

1/2 cup finely chopped Carrot

1/2 cup finely chopped Beetroot (optional)

1/2 cup frozen/soaked Green Peas

5 -6 strands Coriander leaves

1 medium sized Onion

1/2 tsp Ginger Garlic paste

1/2 tsp Turmeric powder

Pinch of Asafoetida powder

1/4 tsp Garam Masala

3/4 tsp Pav Bhaji Masala

3/4 - 1 tsp Red Chilly powder

1/2 tsp Coriander seed powder

3/4 tsp Cumin seed powder

1/2 tsp Mango powder / Amchoor powder

1/2 - 3/4 tsp Chat Masala

Salt to taste

3 - 4 tsp All Purpose flour

3/4 cup Bread crumbs

1/4 cup Semolina / Bombay Rava / Chiroti Rava

1 - 2 cups thin Beaten Rice / Avalakki

1/2 tsp Black Gram seeds

1/2 tsp Mustard seeds

1 - 2 strands of Curry leaves

Oil

Recipe:

Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and grate them or mash them properly, add little amount of salt and mix them well.

Finely chop the carrot, beans, beetroot as shown in the picture below. Chop coriander leaves, onion into small pieces.

Put finely chopped vegetables, frozen/soaked green peas in a pressure cooker container, add little amount of salt, water and cook.(4-5 whistles) Once the pressure goes off, put them in a clean cotton cloth and squeeze them properly.

Put 3-4 tsp oil, mustard seeds, black gram seeds in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped onion, asafoetida, turmeric and fry them in low/medium flame until it turns light golden in color. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add cumin seed powder, coriander seed powder, garam masala, chilly powder, mango powder, chat masala, pav bhaji masala and fry them for about 1 min in low flame. Add squeezed vegetable mix, salt and mix them well. Fry them for about 3-4 mins in medium/low flame.

Put this fried mixture and grated potato, crushed beaten rice, 1/4 cup of bread crumbs(To thicken the masala) in a vessel and mix them well(Add salt if required) 

Put around 3 tsp of all purpose flour, pinch of salt in a bowl. Mix them well by adding sufficient amount of water.(The consistency should be like that of milk)

Take little amount of prepared dough and pat it to medium thick round shapes as shown in the picture below.

Put 1/2 cup of bread crumbs, semolina, salt, 1/4 tsp chilly powder, pinch of turmeric powder in a vessel and mix. 

Dip each patted cutlets in all purpose flour batter and then immediately roll this in bread crumb mixture and keep them aside. Make sure that all the edges are covered properly with bread crumbs mixture.

Keep oil in a thick bottomed vessel and heat it. Put this rolled cutlets in oil and deep fry until they turn golden in color.

Serve hot along with green chutney or tomato ketchup.

Tomato Pappu Charu

Ingredients:
1 large Tomato
1/2 small sized Onion
3-4 Green Chillies
3-4 Red Chilly pieces
3/4 tsp Ginger Garlic paste
4-5 strands of Coriander leaves
10-12 Curry leaves
Grape sized Tamarind
1 tsp Sugar / Small piece of Jaggary
Salt to taste
Big pinch of Asafetida powder / Hingu
Pinch of Turmeric powder
1-1.5 cups cooked Yellow Lentils/Toor dal /Togaribele
1 tsp Mustard seeds
3/4 tsp Cumin seeds
2 tsp Oil
Recipe:
Chop onion, tomato into small long thin pieces as shown in the picture below. Cut green chillies vertically into two long halves as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.
Put mustard seeds, cumin seeds, red chilly pieces and oil in a thick bottomed vessel/pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame until onion becomes light golden in color. Add chopped tomato and fry them for about 1 min.

Add tamarind water, salt, jaggary/sugar and sufficient amount of water and mix them well.

Cook them well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. Add salt, tamarind pulp, water if required.(Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.)Keep the pappu charu in medium/low flame for about 4-5 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.

Hagalakayi Arashina Menasu / Bitter Gourd Coconut Gravy

Ingredients:

3 medium sized Bitter Gourd / Hagalakayi

Large grape sized Tamarind

6-7 Red Chillies

1/2 tsp of Turmeric powder

1 tsp Chilly powder

Large lemon sized Jaggary

1 - 1 1/4 cup grated Coconut

Salt to taste

1 tsp Mustard Seeds

4-5 Curry leaves

1 tsp Oil

Recipe:

Cut bitter gourd into two pieces and remove the seeds. Chop bitter gourd into long thin pieces(1 inch sized) as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put only bitter gourd pieces in a vessel containing salted water for about 1 hr. Squeeze all the bitter gourd pieces and put them in a vessel. Add  1/4 tsp turmeric powder, chilly powder, salt, tamarind water, jaggary, little amount of water and bring them to boil. Cook them in medium/low flame for about 30 mins until almost all the water content gets evaporated.

Grind grated coconut, red chillies, 1/4 tsp turmeric powder into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to the vessel containing cooked bitter gourd, mix them well and bring them to boil. Keep this in low flame for about 2-3 mins.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and then add it to the curry. It goes well with Rice /Rottis/Chapathis.