Vegetable Cutlet

Description: This is a perfect starter for the vegetarian menu. You can include all the listed vegetables or any 3 or more vegetables of your choice. try and explore different shapes for your vegetable cutlets.

Ingredients:
1 onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4th cup finely chopped carrot
1/4th cup finely chopped beetroot
1/4th cup finely chopped cabbage
1/4th cup finely chopped cauliflower
1/4th cup finely chopped french beans
1/4th cup capsicum
3 large boiled and mashed potato
oil
1/2 tsp garam masala
1/2 tsp chat masala
salt to taste
2 tsp lemon juice
1 tbsp  all purpose flour mixed in 10ml water
Breadcrumb

Method:

1. In a pan add 4 tbsp oil. 
2. Fry onion whern it turns transluscent add ginger and garlic and fry .
3. Add the masala powder.
4. Add all vegetables except potatoes one by one and fry for 3-4 mins.
5. Cool the mixture.
6. Mix the vegetable mixture and the mashed potatoes add sal.
7. Make small pattie.
8. Mix this in all purpose flour mixture.
9. Dip in breadcrub till its coated well.
10. Deep fry this cutlet till golden brown.
11. Server Hot with sauce.

Palak Paneer

Ingredients:
1 bunch of spinach(palak)
1 cup paneer cubes
1 large onion
1 tsp cumin powder
1/4 tsp coriander powder
4-5 garlic cloves slit lengthwise
milk cream
1/4 tsp pepper  powder
1/4 tsp red chilli powder
oil
salt

Method:

1. Clean the spinach leaves well. Steam the leaves in a open container. 
2. Once done cool the leaves. Grind this leaves with little water to form a rough paste.
3. In a pan add oil. add cumin seeds and fry .
4. To this add slit onions and saute them till they are transluscent.
5. Add garlic cloves.
6. Add freshly ground pepper powder, coriander powder and chilly powder. 
7. Add panner cubes and fry for a while.
8. Now add the ground spinach and bring to a boil. 
9. Add milk cream and salt to taste and cook for 3-4 minutes.
10. Server with roti or rice.

P.S: Keep the consistency of this gravy thick and creamy for best falvours.

Rava Dosa

Ingredients:
1 cup rava
1 cup rice flour
1/4th cup all purpose flour
salt
lengthwise slit ginger
2 tbsp cashew nut paste
finely chopped onion
water
salt

Method:

1. Mix all the ingredients to form batter for the dosa.
2. On a non stick tava apply some oil. pour the batter to form a evenly thin dosa.
3. Ssprinkle onion on top and let it fry till done.No need to turn and fry on other side as its very thin.
4. Once done remove from tava and serve hot with chutney.

This is a very quick recipe for dosa. There is no need to ferment this mixture.

Dosa

Ingredients:
1 cup rice flour
1 cup urad dal
1/2 cup Channa dal
2 teaspoon fenugreek seeds
water
salt.

Method:

1. Soak all the above except for 3-4 hrs and grind to form a thick batter. keep the batter overnight for fermentation. Do not add salt at this stage.
2. Add salt to the batter.
3. On a non stick tawa apply some oil and pour the batter needed to form a round dosa. 
4. Adjust the shape and thickness with a spoon.
5. Turn on the other side after its is done on one side.
6. When the dosa is done server hot with chutney.

Kanda poha (Fov)

Ingredients:

2 cups think poha (flaked rice)

1 chopped onion

2 green chilli

½ tsp sugar

½ tsp turmeric powder

½ tsp mustard seeds

Coriander leaves (for garnishing)

2 tsp oil

1 tsp grated coconut( for garnishing)

Method:

Wash poha with water and drain all the water.

Add salt and sugar to poha and mix well. Keep aside.

In a pan add the oil

Add mustard seeds and when it splutters add slit green chilli.

Add turmeric powder and mix.

Add poha and sauté for 3-4 minutes.

Garnish with coriander and grated coconut.

Chanya Ros (Peas gravy)

Ingredients:
White peas (1 cup)
Garam masala powder( 1table spoon)
Curry leaves
Asafoetida ( 1/4 teaspoon )
Turmeric ( 1/4 teaspoon )
Mustard seeds( 1 teaspoon )
Onion (1 medium)
Potato (1 )
Oil ( 1 teaspoon )
Salt
Water


Method: 
1. Soak the peas overnight and pressure cook for 2 whistles.
2. In a pan add oil .
3. Add half of the onion and fry till light brown. Add grated coconut to the same and fry till color changes slightly.
4. Grind this mixture with garam masala powder ,turmeric powder and some water to a course mixture.
5. In a vessel add mustard seeds. When it stars tampering add  Asafoetida  and curry leaves. Add the remaining half onion and fry.
6. Dice the potato and add to the vessel. Add little water and boil the potatoes.
7. Add boiled peas.
8. Add ground mixture and add water if required.
9. Add salt.

Serve hot with Rice or chapati.