VEGETABLE CUTLET

1. VEGETABLE CUTLET



INGREDIENTS

 FRENCH BEANS-8-10


 CARROT-1BIG

GREEN PEAS-A HANDFUL

POTATOES-3

ONION-2 SLICED

GARLIC-3-4 CLOVES CHOPPED

GINGER-3 INCH PIECE CHOPPED

GREEN CHILLY 5 CHOPPED

CURRY LEAVES 7

GARAM MASALA /ALL SPICES POWDER-1/2 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER-1/2 TABLESPOON [OPTIONAL]

SALT

OIL-10 TABLESPOON

CORIANDER LEAVES- 2 TABLESPOON CHOPPED

BREAD CRUMPS-1 CUP

EGG- 2 

PREPARATION

BOIL ALL THE POTATOES UNTIL TENDER. THE PEEL OFF THE SKIN AND LET IT COOL. THEN MASH IT.

STEAM THE OTHER VEGETABLES.

MIX ALL THE VEGETABLES AND ADD SALT AND PEPPER POWDER.

NOW TAKE A FRY PAN. ADD 3 TABLESPOONS OIL. WHEN OIL HEATS, ADD SLICED ONION . FRY TILL LIGHT GOLDEN COLOUR.

ADD CHOPPED GINGER, CHOPPED GARLIC, CHOPPED GREEN CHILLIES.  SAUTE IT

ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD MASHED POTATOES AND VEGETABLES

ADD SALT AND GARAM MASALA POWDER

ALLOW ALL OF THEM TO MIX FOR SOME TIME IN LOW FLAME.

DIVIDE THE BATTER INTO SMALL EQUAL BALLS.

TAKE 2 EGGS AND BREAK AND MIX SOME SALT AND BEAT WELL.

SPREAD SOME BREAD CRUMPS IN A PLATE.

HOLD A BALL OF CUTLET MIXTURE IN YOUR HAND

PRESS IT GENTLY IN YOUR ARM TO GET A THE CUTLET SHAPE.

DIP IT FIRST IN EGG

THEN ROLL IT IN BREAD CRUMPS.

AGAIN TAKE A FRY PAN. ADD SOME OIL. YOU CAN NOW FRY YOUR CUTLET UNTIL GOLDEN BROWN O N BOTH SIDES.  

YOU CAN SERVE IT WITH TOMATO SAUCE.

TIPS

IF OIL NOT HOT, CUTLET WILL BREAK.BREAD CRUMPS CAN BE BOUGHT READYMADE OR IF YOU PREFER HOMEMADE JUST TAKE SOME RUSK AND GRIND IT IN THE GRINDER AND YOUR  BREAD CRUMPS ARE READY

CHICKEN CUTLET

CHICKEN CUTLET

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for."

Author: Sophia Loren

ingredients

chicken boneless- 500 grams

oil - 40 ml

ginger- 1 inch piece; chopped

garlic - 4 cloves chopped

green chillies- 8 chopped

curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon

all spices powder/garam masala powder- half teaspoon

salt - according to taste

chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

potato- 3 

green peas- a handful (optional)

eggs- 3 

bread crumps_ 2 cups

coriander leaves- chopped

PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.

Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  

Fry onion till its raw smell goes.

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken and potatoes

Add coriander leaves.

Remove from flame.

Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumps.  fry till slight brown on both side in a medium flame.

ROSEMILK-VERMICELLI PAYASAM

Here’s a classic Rosemilk Vermicelli Payasam recipe—creamy, fragrant, and perfect as a dessert for festivals or special occasions.

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Ingredients (Serves 4)

• 1/2 cup vermicelli (thin variety preferred)

• 4 cups milk- (u can also substitute milk with store bought rosemilk)

• 1/2 cup sugar (adjust to taste)

• 2 tbsp ghee

• 10–12 cashews

• 10–12 almonds, slivered (optional)

• 8–10 raisins

• 1/2 tsp cardamom powder

• 1–2 tsp rose syrup (adjust for sweetness and color)

• A few strands of saffron (optional, soaked in 1 tbsp warm milk)

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Instructions

1. Roast Vermicelli:

1. Heat 1 tbsp ghee in a pan.

2. Add vermicelli and roast on low-medium flame until it turns light golden and aromatic.

2. Boil Milk:

1. In a separate pan, bring milk to a gentle boil.

2. Reduce flame and simmer for 5–7 minutes, stirring occasionally to prevent milk from sticking.

3. Cook Vermicelli:

1. Add the roasted vermicelli to the simmering milk.

2. Cook on low flame for 5–7 minutes until vermicelli softens.

4. Add Sugar & Flavor:

1. Stir in sugar and cardamom powder.

2. Add saffron milk if using.

3. Mix well and cook for 2–3 minutes.

5. Fry Nuts & Raisins:

1. In a small pan, heat 1 tbsp ghee.

2. Fry cashews, almonds, and raisins until golden.

3. Add these to the payasam.

6. Add Rose Flavor:

1. Turn off the flame.

2. Stir in rose syrup gradually, tasting as you go to get the perfect aroma and sweetness.

7. Serve:

• Serve warm or chilled.

• Garnish with a few extra nuts or a few drops of rose syrup for presentation.

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💡 Tips:

• Use full-fat milk for creamier texture.

• Vermicelli cooks faster in pre-heated milk, so don’t add directly to cold milk.

• Adjust sugar and rose syrup to your taste; some prefer a subtle rose flavor.

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