Dry Fruits Bar

Easy and quick recipe for making healthy and delicious dry fruits Bar for the kids. This recipe is a no ghee/oil, no sugar and a vegan recipe.

INGREDIENTS

·         1 cup chopped dates (remove the seeds)

·         2 to 3 tbsp almonds or badam

·         2 tbsp raisins

·         1 to 2 tbsp cashews

·         8-9 whole dry figs

·         1 to 2 tbsp Oats (optional)

·         1tsp chia seeds

·         1tsp flax seeds

·         2 green cardamom pods, peeled and seeds crushed

Method:

1.    Roast the almonds in a pan till they get browned. Cool them.

2.    Then grind the almonds coarsely.

3.    Chop the dates and figs.

4.    Powder the cardamom seeds, chia seeds and flax seeds coarsely.

5.    In a dry grinder add the chopped dates, figs, raisins, cashews, Oats and cardamom powder mixture.

6.    Add the ground almonds and grind to a coarse mixture.

7.    Spread on a tray or plate and make it flat for ½ inch thick and let it set for 20 mins.

8.    Cut them square or rectangle shapes.

9.    Dry fruit bars are ready.

10.   Serve them immediately or store in an air tight container and refrigerate.

Optional – Any nuts (Chia seeds, flax seeds, Cranberries, pistachios, Walnuts etc. ) can be added to this bar. Be creative. 

Homemade Pizza

For making Pizza dough:

Ingredients:

3 cups all purpose flour
2 tsp active dry yeast
1 tsp sugar
1 1/2 tbsp oil
1 1/4 cup luke warm water

Method:

1.Take luke warm water in a wide bowl and add sugar to it.Once the sugar has dissolved sprinkle yeast over it and let it rest for 10 minutes.The yeast will bubble up and turn frothy.

2.Take the flour in a mixing bowl,add salt and oil to it.Mix well. Then add the yeast water and mix slowly. Knead to a smooth dough.

3.Covert it with a damp cloth and let it rest in a warm place for 30-60  mins or until it rises twice in volume.

For Making Pizza:

Ingredients:

Pizza sauce / Basil pesto sauce
Dough
Topping:
Onion - thinly sliced
 Red or green bell peppers - cubed 
Pineapple (cubed)
olives (optional)
Jalopinoe's 
Spinach leaves (optional)
Grated mozzarella or Cheddar cheese 
Grated ginger (optional )
chilli flakes

Method: 

1.Take the dough and punch it back. Knead well once again. Preheat oven at 375 degrees.
2.Take the dough on a clean surface and spread it in a rectangular shape (I have a rectangular baking  tray), you can make it thin or thick crusted as per your wish. Grease and dust the pizza plate well before transferring the dough.Transfer the rolled dough to the baking tray and prick the base here and there with a fork.
3.Now spread the sauce on it evenly.Now add all the toppings. Add  the grated cheese as much as required.
4.Bake the arranged pizza for 20 minutes or until the crust turns light golden.

5.Allow to cool for 5 minutes and cut into wedges.

Tips:

1.You can add Paneer cubes along with vegetables as topping.

BLUEBERRY AND ORANGE SPINACH SALAD

Ingredients: 

1/4 cup coarsely chopped pecans

1/4 cup chopped walnuts

2 tsp real maple syrup or honey

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons sugar 

4 cups torn fresh spinach leaves

1 cup fresh blueberries

2 medium oranges, peeled, cut into sections (about 1/2 cup)

optional -  sunflower seeds, dry cherries etc

DIRECTIONS:

Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts.  Serve immediately.

Cream Style Corn Espresso

Ingredients

Sweet corn (cream style) 1 tin
Onion 1/2 medium chopped
Green Bell pepper chopped -  1/2 cup
Red Bell pepper chopped - 1/2 cup
Yellow Bell pepper chopped - 1/2 cup(optional)
Iceberg lettuce 1/2 head chopped thinly
Spring onion chopped - 2 tbsp
Oil 2 tbsp
Soy sauce 1 tsp
Red chilli sauce 1 tsp
Salt to taste
Vinegar 1 tsp

Method

1. Heat oil in a non stick pan.  Add Onions, green, red and yellow bell pepper and saute.
2. Add 1 tsp red chilli sauce and soy sauce and mix. Add cream style sweet corn and mix well.
3. Add spring onion and mix. Add salt, and vinegar, mix and cook till thick.
4. Chop iceberg lettuce and put them into small glass cups. Put the sweet corn mixture over and serve immediately.

Chinese Bhel

          "Chinese Bhel"  the name says it all Chinese & Mumbai ...a lip smacking Indo Chinese  chaat which is a quick mix of simplest  ingredients. 

Ingredients:

2 cups noodles (ex:  Hakka noodles, or Maggi Noodles )

4 tbsp chopped red onion.

1/2 cup red or green cabbage shredded.

1/2 cup shredded cucumber

1/4 cup shredded carrots

2 tbsp chopped red or green bell pepper 

4 tbsp fresh cilantro/coriander very finely, chopped

2 stalks of green/spring onion, chopped

1/2 tsp very very finely julienne fresh ginger

2 tbsp oil

For the sauce: (adjust the quantity of each of the ingredients below to your taste)

1 tsp soya sauce 

2 tbsp schewan sauce

1 tbsp ketchup

1  tbsp any hot sauce 

Method for noodles:

1. Boil 4 cups of water and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until they are soft but not cooked. Drain well.

2. Spread the noodles on a clean piece of cloth and allow to dry for at least 20 mins.

3. Heat the oil in a wok or frying pan over a medium flame. Fry small quantities of noodles at a time in the hot oil until light brown.

4. Remove the noodles from the oil and drain on absorbent paper. Repeat with the remaining noodles.

Method for Bhel :

1. Whisk all the ingredients for the sauce in a bowl.

2. Place the fried noodles in the serving bowl and add all the above dry ingredients except the sauce. Toss.

3. Spoon the sauce uniformly over the noodles and toss again. Serve right away before the noodles get soggy. 

 

Tortilla Rolls/ Pinwheels

  

Ingredients:

8 ounces  Cream Cheese, Softened
1 Tbsp Chopped Green Onions Or Chives( optional)
8 whole Basil Leaves, Chopped (optional)
Salt And Pepper, to taste
1 tsp Fresh Lemon Juice
5 Flour Tortillas
1 cup sliced olives
3 Carrots Peeled and thinly sliced or grated
1 zucchini thinly sliced or grated
1 cup Red/green/orange bell pepper sliced thinly .
3 leaves Green Leaf Lettuce (Optional)
2 Avocados Sliced.

Method:
1. Combine the softened cream cheese with the chives, basil, green onions, salt and pepper, and lemon juice. Stir to combine.
2. Spread cream cheese in a thin layer over the tortillas. Make sure to apply well on edges so that when it's rolled they stick well .
3. Lay the rest of the ingredients in the middle of the tortilla.
4. Let the veggies extend past the edges on either side.
5. Roll up the tortillas as tightly as they'll go, then wrap each roll up in plastic wrap and refrigerate for one hour.
6. Then cut each roll up and serve.

Sweet Potato Fries

By sweet potatoes, I mean the orange-fleshed tubers with brownish skin which at the supermarkets are often mislabeled as “yams.”
Sweet potatoes have a low glycemic index and they’re an excellent source of vitamin A & vitamin C. Sweet potatoes also provide vitamin B6, potassium, fiber, manganese, copper and iron. When you see the nutritional values accompanying this week’s recipes, you’ll find that sweet potatoes offer all of this at a relatively low caloric price.

 Ingredients

Seasoning: 

2tsp salt 

1/4tsp black pepper 

1/4 tsp garlic powder 

Olive Oil, for tossing 

2 long sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips 

Method:

Preheat oven to 425 degrees F.

Line a baking tray with parchment paper or foil. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt, black pepper, garlic powder. Toss them again well.Spread the tossed sweet potatoes in single layer on the prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally at about 20 minutes. Let cool 5 to 10 minutes before serving.

Spicy Roasted Chickpeas

I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I used to love these while growing up. But, then I found this recipe in one of the books my friend recommended & there it was “What I needed” it said bake them. Thanks to my friend Sarojini.

Ingredients:

Chickpeas 1 tin

¼ tsp Red chili powder or as per your taste

¼ tsp Garlic powder (optional)

1/2 tsp Salt or as per your taste

1 tsp Olive oil

1 Lime cut in to wedges (optional)

Preparation:

·        Preheat oven at 400F for 15 minutes.

·         If using canned chickpeas, open the can, drain it in a colander, rinse it with water well. Dab the chickpeas with a paper towel. Don’t wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.

·         Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder & coat it with olive oil. Use little salt because canned chickpea has salt in it already.

·         Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for another few mins minutes.

·        Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.

·        Mine got crispy after 40 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes. Be careful to keep checking it,they might burn.

·        Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn’t stop nibbling on.

Pizza Mummies

Ingredients:

Pizza dough -1

1/4 cup pizza sauce

Pitted black olives,

mozzarella string cheese

few spring onions chopped for eyes (optional to make it tweeky)

 Directions:

·        Preheat oven to 350*.

·        Cut the ready pizza dough to round shapes using a cookie cutter.

·        Lay them on baking sheet and toast them. Remove them when they are slightly toasted and crisp.

·        Spread a tbsp of pizza sauce on each slice.

·        Set 2 olives slice in place for eyes and put a spring onion in between to make it tweeky.

·        Pull string cheese into pieces and lay on pizza slices under the "eyes" layering them to look like mummy wrappings. Don’t put too much cheese, leave some gaps.

·        Bake for 8 minutes or until cheese is melted.

Poha Chivda

Poha/ chivda is a great snack to be eaten during tea time or well anytime of the day. My Mother In Law makes this dish quite often & is one of my hubby's fav snack. It is easy to make & crispy, delicious to munch anytime of the day. 

Ingredients

3 cups thin beaten rice (thin poha)
1 tsp mustard seeds
1 to 2 green chillies, finely chopped or sliced
4 to 6 curry leaves
1 tbsp unsalted peanuts
2 tbsp roasted chana dal (dalia)
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida
1 tsp powdered sugar
a pinch of citric acid (nimbu ka sath)
1 tbsp oil
salt to taste 
Method

1. Heat the oil in a pan. Toss in the mustard and cumin seeds. Let them crackle.
2. Add the green chillies, chana dal & the peanuts. Fry on medium/low level for about 2 minutes or till the peanuts are golden brown in color.
3. Drop in the curry leaves, asafoetida and the turmeric powder. Fry for 1/2 a minute. Stir in the beaten rice/poha and toss on medium level for about 3 minutes or till it is well coated with the oil and spices.
4. Sprinkle salt, citric acid and sugar to taste and toss to mix on high level briefly till well heated through. Remove from heat.
5. Let cool and store in an airtight jar. It can be stored for almost a month.

Vegetable Manchurian in gravy

Vegetable Manchurian is a popular dish everywhere nowadays.In this recipe i have made the vegetable dumplings & later simmered in a soya tomato sauce based gravy. Relish this Veg Manchurian with fried rice or just as a starter.
 
Ingredients

     1 cup Grated Cabbage
     1 cup Grated Carrots
     1/2 Onion grated
     1 cup grated cauliflower(optional)
     1 tbsp ginger-garlic paste or grated ginger & garlic
     1/2 cup boiled rice
     2 tbsp all purpose flour
     1/2 tsp salt
     Oil for deep frying
Gravy Ingredients:
     1 tbsp Soya Sauce
     3 tbsp tomato sauce
     1 tsp ginger garlic paste
     1tsp Salt or to taste
     1 tsp Pepper Powder
     1 chopped green chillies
     1/2 cup chopped onions
     1 tbsp Cornflour
     2 tbsp olive oil
     1 cup water or vegetable stock
     2 tbsp spring onions for garnish

Directions

   1. Mix grated cabbage, carrots, onions & cauliflower and squeeze all the water out from them.
   2. Mix 2 tbsp all purpose flour, ginger garlic paste and little salt to it.Add the boiled rice and smash it well for a gud binding.
   3. Make small ping pong balls (like koftas) to this above mixture.Bind the koftas well, if they are not tight it will break in the oil while frying.
   Tip: if it breaks add a little more all purpose flour to bind the vegetable mixture.
   4. Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.

   5. Now in a separate pan heat 2 tbsp oil.
   6. Sauté ginger-garlic paste, green chillies and onions.
   7. Add water, salt, pepper powder,tomato sauce,soya sauce and stir well.Add a tbsp water to the corn flour & mix it in the gravy for thickening.
   8. Gently add the fried balls to the gravy.
   9. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with spring onions.

Juicy Corn Cob

Ingredients
• 1/4 cup tamarind juice
• 1/4 tsp salt
• 1/2 tsp chilli powder
• 1/8 tsp turmeric powder
• 1/4 tsp garlic powder (optional)
• 1/4 tsp grated ginger
• 1 or 2 corn on the cob, husks and silk removed
• 1tsp oil for frying

Method:

• Divide the corn in to 4 to 5 pieces equally.
• Pressure cook for 1 whistle with little water in it.
• Remove from the pressure cooker, by straining the water in a separate bowl & keep it aside. Don’t over cook them.
• In the same pressure cooker add 1 tsp oil & add the tamarind juice, salt, turmeric powder& chilli powder, garlic powder, ginger & fry for 5 mins.
• Don’t add too much water to the tamarind juice.
• Later add the corn cobs in to the tamarind gravy.
• Coat the corn cobs well in the tamarind gravy & pressures cook them again for another 3 whistles.
• Make sure the tamarind juice is well coated to the cobs.
• Serve them hot cold.

Spinach cheese crackers

Spinach crackers are crisp flavored with cheese and mildly spiced tasty snack. Wanted to try something new out of spinach & I came across this in one of the cooking blogs. It can be served with salsa or any kind of dip.

Ingredients
• 1 cup all purpose flour (maida)
• ½ cup semolina (fine sooji)
• ½ tsp salt
• ¼ tsp baking soda
• 3 tbsp butter
• ½ tsp cumin seeds
• ½ tsp chili flakes
• ½ cup grated parmesan cheese or mozzarella cheese
• ½ cup spinach puree
• Oil to frying

Method
• Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
• Add the butter and cheese, mix well. It will be in the consistency of bread crumbs.
• Add the spinach puree and make firm dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
• Divide the dough in equal parts and make them into small balls. Roll the dough about into a 5-inch circle in a tortilla form. Make sure they are rolled thin.
• Slice the each tortilla in 4 pieces in triangle shape or any other shape you like.
• Heat the oil in a deep frying pan. Fry the chips until both sides are light golden in color. After chips come to room temperature they should become crisp.
• Don’t fry on high heat, it will become soft.
• Serve with any salsa or dip

Naankhatai Biscuit

Ingredients:
Unsalted Butter – 1 stick (1/2 cup) at room temperature
Powdered Sugar – 1/2 cup
Cardamom Powder (elaichi pwdr) – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp                                                                                                      Chopped pistachios for decoration (optional)
Method:                                                                                                             Preheat oven to 325 degrees F.
Soften butter in a bowl & add the powdered sugar (little at a time) until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Cover the dough & let it rest for 15 minutes.
Knead dough once again and divide into 12 – 15 equal portions.
Roll each portion into a smooth ball without any cracks and place on a cookie sheet lined with wax/parchment paper. Leave ample space between dough balls. Decorate the balls with chopped pistachios in the center before baking.
Bake on the middle rack for 25 minutes (keep a close eye as these cookies should remain white on top & slight golden brown on the bottom).
Remove from oven and let them cool for 5 minutes before transferring to a cooling rack to cool completely.  Store in an air tight container.

BAKED EGGPLANT OR AUBERGINES

Ingredients:

1 medium eggplant or aubergine (halved lengthwise)
2tbsp olive oil
2 large onions sliced thinly
2 cloves of garlic (crushed)
1 bell pepper sliced thinly
4 t0 5 chopped tomatoes (juicy ones) or 1 canned tomatoes
1tbsp sugar
1tsp coriander powder
½ tsp ground black pepper
½ tsp salt
3 tbsp chopped cilantro or parsley

Method:

1.Using a sharp knife slash the eggplant in to half lengthwise.
2.Slightly slash the inner edges of the eggplant diagonally, not too deep.


3.Gently fry the aubergines on a pan with very little oil. Place it in a baked dish.
4.In the same pan fry the onions, garlic and green pepper adding extra oil if needed.
5.Cook for about 10 mins or until the veggies have softened.
6.Add the tomatoes, sugar, coriander powder, salt, black pepper and fry for another 5 to 7 mins until the tomatoes are cooked well.

7.Stir in the cilantro or parsley.
8.Spoon the mixture on top of the aubergines or eggplant and cover with foil paper.

9.Preheat the oven to 350degrees and bake for about 20 mins.
10.When cooked cool them down and then chill.
Serve this cold with crusty bread.

Bell Pepper Bruschetta

INGREDIENTS
• 1 red bell pepper, 1 green bell pepper (sliced thinly)
• garlic paste for spreading
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Few sprigs basil leaves, chopped. (optional)
• Salt and black pepper
• 1 French bread diagonally sliced
• Grated Mozzarella cheese/ Goat cheese


METHOD
Heat the olive oil in a frying pan over medium heat. Add peppers, vinegar and cook until peppers are medium soft. Don’t overcook it. Remove from heat. Stir in basil and let mixture cool at room temperature. Preheat oven to 450°F. Place the diagonally cut bread in baking tray and bake the bread until it turns slight brown and crispy on one side of the bread. Remove from the oven once it’s brown in color.
Let it cool for some time and then rub the garlic paste on the other side of the bread which is not brown in color. Place the bell pepper on top of the bread and spread some cheese, salt and pepper and bake in the oven again for about 10 minutes or until it is golden brown in color or until the cheese starts to melt. Serve hot with chilli sauce.
Note: You can use tomato, onions, zucchini, mushrooms etc also as a topping instead of bell pepper.
Makes 30 small bites

Baby Corn Manchurian

Ingredients:
2 tbsp oil
1 tin babycorn
1/2 cup sliced capsicum
1/2 cup onions sliced
2 tbsp ginger garlic paste
2 tsp chilli sauce
2 tbsp tomato sauce
4 tbsp corn flour
3 tbsp all purpose flour
1 tsp Rice flour(For crisp)
1 tsp soya sauce
Salt to taste
Spring onions for garnish

METHOD:
1. Mix all purpose flour, cornflour,rice flour & garlic-ginger paste, salt & make a batter.Add the baby corn to this batter.

2. Deep fry in hot oil until golden brown.
3. Heat oil in a another frying pan & add the onion, rest of the ginger-garlic paste, sliced capsicum. Stir-fry over a high flame for few seconds.

4. Add the tomato sauce, soya sauce, chilli sauce.
5. Put the deep fried baby corns and cook for 2-3 minutes.
6. Garnish with spring onions and Serve hot.

MATRI

Ingredients:
1cup Plain flour (Maida)
1tbsp Ghee or oil
Salt to taste
1/4tsp Ajwain seeds (Carom Seeds)
Warm water for kneading
Oil for deep frying

Method:
1. Measure 1cup of Flour and add 1 Tsp of Salt and 1tsp of Ajwain seeds.
2. Then, add in 1/2 a cup of either melted clarified butter or Vegetable Oil.
3. Mix together using your hands. DO NOT MAKE DOUGH YET!!
4. Then, add in some warm water, as you start mixing the flour into dough.
DO NOT ADD IN TOO MUCH WATER!!
5. Take a roller and roll the dough till the dough becomes very thin.
6. Now, with a cookie cutter make small round shapes or in any shape you like. 7. Later prick the individual shapes with a fork, so that the dough doesn’t rise up like a puri while frying. 8. Deep fry them on a medium flame slowly. MAKE SURE THE OIL IS NOT TOO HOT, OR IT WILL BURN THE MATRIS AND WILL NOT GET COOKED INTERNALLY!!
9. Fry till they are Crispy Gold in color.
10. Cool it before you store in an air tight container.
11. Serve as snacks with tea or Coffee.

Gobi Manchurian

Gobi Manchurian Dry is undoubtedly the best Indian-Chinese dish ever. The gobi's are mixed in a all purpose flour batter, then deep fried and finally smothered with a spicy hot and sweet sauce made with asian spices. Spicy with a tingling taste of garlic and herbs, resulting in a taste you'll never forget!

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced
1 tbsp garlic - minced
3 tbsp all-purpose flour
2 tsp corn flour
1/2 tsp red chilli powder or green chilli paste
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 onion - sliced
1 green bell pepper - sliced
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt as per taste
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
1. Wash the cauliflower florets and microwave them in salt water for 3 minutes. Drain the water completely and pat dry with a kitchen towel.
2. Mix all purpose flour, corn flour, red chilli powder or green chilli paste, salt, ginger garlic paste, soy sauce,vinegar & little water in a bowl. Make a medium consistency and add cauliflower and toss to coat it.
3. Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep aside.
4. Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, ginger garlic for a few mins and once they turn slightly tender, add the soy sauce, tomato ketchup, chilli garlic sauce and salt.Garnish with Spring onions.
5. Later add the fried cauliflower, and toss everything and mix well for few minutes until the masala becomes dry.
6. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

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.