Spicy Vegetable Cutlet

Vegetable Cutlet is supposed to be the most satisfying and fulfilling spicy craving for a light afternoon snack or tea time snack. It goes well with Tomato Ketchup.

Ingredients

• 2 Cups chopped Carrots, & Cabbage
• 3 Boiled and Mashed Potatoes
• 1/4 cup of Fresh Green Peas Boiled
• 2 Onions chopped
• 2 tsp Green chili and Ginger Paste
• 1tsp Garlic paste
• 1 tsp Garam Masala Powder
• 2tsp Amchur powder
• 1tsp Cumin powder
• Chopped coriander leaves
• 1tsp Red chilli powder(as per taste)
• Salt to taste
• 5 slices of Bread
• 1/2 cup of Bread crumbs
• Oil for frying

Preparations:

• Steam the chopped vegetables & peas in a pressure cooker.

• Heat 1tsp oil in a pan. Fry ginger & green chili paste for few minutes.

• Add onions fry until golden brown.

• Put the mashed potatoes, steamed vegetables and fry for 10 minutes or until it becomes dry enough.

• Mix all the masalas & salt to the vegetables and saute.

• Remove from heat and let it cool.

• Add the chopped coriander leaves.

• Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.

• Put this in the above mixture and bind it well.

• Make equal sized patties out of this mixture and coat again with bread crumbs powder.

• Shallow fry the cutlets until both sides becomes brown.

• Place cooked cutlets on napkins to drain the excess oil.

Crispy Asparagus Rolls

Ingredients:
Few brown Bread slices)
1tsp Butter
2 finely chopped green chilies
Asparagus pieces peeled and trimmed
2tbsp Grated cheese
3tbsp Gram flour (Besan)
1tbsp Dry mango powder (Amchur powder)
½ tsp Garam masala
Salt to taste

Preparation:

1. Remove the side crusts from the bread slices.

2. Mix the butter, green chilies, salt, garam masala, gram flour, cheese, mango powder and keep aside for a few minutes.

3. Steam the asparagus for 5 mins and cool it down.

4. Spread the gram flour mixture on one side of the bread slices.

5. Put a piece of asparagus on the bread slice and roll it up tightly.

6. Arrange these rolls on a baking tray, brush lightly with melted butter and bake for 8 to 10mins or until crisp and golden brown.

7. Serve hot with Tomato ketchup, or any sweet chilly sauce.

FREEDOM TOAST

'Freedom Toast', a simple and a quick breakfast/snack I learn’t from my mom. It’s not too fancy, but a filling and a tasty snack served anytime in just minutes.Ingredients:
Bread slices (Brown /white)
3tbsp sooji/rava (Semolina)
3-4 tbsp Curd or Buttermilk
1/2 red onion chopped
1/2 cup grated carrot
2 green chili finely chopped (as per taste)
1tbsp chopped coriander leaves
Salt & Pepper as per taste
Preparation: 1. Mix all above ingredients to a thick batter. Make sure that the batter is not thin and sticks well on the bread. 2. Spread a thin layer of the batter on one side of the bread. 3. Heat a griddle or tava, add a tsp of butter and place the bread on it.
4. Cook on medium heat for 2 minutes or until it gets brown and crispy. Flip and cook for another minute.
(Do not try to move the bread around on the griddle when cooking or you will end up with batter stuck all over your griddle. Once the side is cooked it can be flipped quite easily.)
Slice into triangles and serve with a dollop of ketchup or any chutney of your choice.