MIX VEGETABLE CUTLET

 

Prep Time   : 30 mins
Cooking Time : 15 mins
Serves  : 4

INGREDIENTS
Oats   - 1/2 bowl
Boiled n grated potatoes  - 2 big size
Boiled  carrot   - 1/2 cup

Boiled cabbage - 1/2 cup
Tomato ketchup - 1 tbsp
Green chutney  - 1 tbsp
Black pepper powder -  a pinch
Chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Corn flour   -   1 tbsp
Salt -  to taste
Oil   -  2 tbsp
Aloe vera leaves  - for garnishing

METHOD
Grind to make powder of oats
Take a bowl add boiled n grated potatoes oats,carrot,cabbage,corn flour,tomato ketchup,black pepper,salt and mix well.
To make a soft dough.
Divide the dough in equal size balls
.Shape each ball to flat patties of medium thickness.
Heat oil in a pan.'Place the cutlet and shallow fry from both the sides.
Serve hot.
Veg cutlet is ready to serve.

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with green coriander chutney and baigan bharata 

SUJI CHEELA

 

Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Semolina/suji  -   1 cup
Curd  -  1 /2 cup
Water  -  2 cup
Finely chopped capsicum   -  1/2 bowl
Finely chopped green chilly  -  1/4 tsp
Grated carrot - 1 cup
Finely chopped french beans - 1/2 cup
Grated ginger  -  1 tsp
Finely chopped coriander leaves  -  1tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Take a large bowl add curd and water and beat it.
Add semolina and salt and mix well.
Now add all veggies and ginger and mix well.
Now heat oil in a pan and spread the mixture over it.
Flip it when it turns little red.
Your suji cheela is ready to eat.
Repeat the same process with rest of the batter.
Serve with green chutney,

CHILLY CHICKEN

 

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Boneless chicken        -   250 gms
Soy sauce                  -      1 tbsp
Chilly sauce                -        1 tsp
Chopped onion            -  2 medium
Chopped capsicum      - 1 medium
Ginger garlic paste       - 1 tbsp
Black pepper powder  -  1/4 tsp
Kashmiri mirch  powder   - 1 tsp
Chopped green chilly   -  1
Corn flour                 - 2 tbsp
Vinegar            - 1 tsp
Salt             -   to taste
Oil               -  4 tbsp

METHOD
Take a mixing bowl marinate chicken pieces with soy sauce ,vinegar,1 tbsp corn flour,1/2 tsp ginger garlic paste,a pinch pepper powder,kashmiri mirch powder and salt.
Keep it one hour.
After one hour heat oil in a pan and fry chicken pieces.
Strain and keep aside.
Take a bowl add 1 tbsp corn flour,1/2 tsp soy sauce,1/2 tsp vinegar chilly sauce,.
a pinch black pepper powder and 2 tbsp water and mix well.
In another heat 2 tbsp oil.
Add onion,ginger garlic paste and capsicum and mix well.
Add fried chicken and salt and also add corn flour solutions
Add water and green chilly and mix well.
Garnish with coriander leaves and serve with fried rice