RECIPE OF VEG CUTLET

INGREDIENTS:

Beet root: 2 pieces

Carrot: 2 pieces

Boiled potato: 5 pieces

Pea: 1 cup

Peanut: ½ cup

Ginger: 2 tbsp grated

Garam masala powder: 1 tbsp

Cumin powder: 2 tbsp

Gram flour: 6 to 8 tbsp

Salt: 1 tbsp

Turmeric: ½ tbsp

Sugar: ½ tbsp

Bread crumb: 3 cups

Mustard oil: 4 tbsp

Refined oil: 4 cups

METHOD:

Grate the beet root and carrot. Smash the peas. Fry the peanuts and crush it. Heat the mustard oil in a pan. Add all the grated beet root, carrot, smashed peas, grated ginger, chopped chilli, cumin powder, garam masala powder, turmeric powder, sugar and salt. Stir all the ingredients properly and sauté for 5 minutes. Turn off the flame and cool it completely. Smash the potato with a little bit of salt. Grease your palms with mustard oil. Take a small portion of smashed potato, keep it between your palms and press it lightly. Place vegetable mixture at the center of the smashed potato. Cover up the mixture with smashed potato. Raw cutlet is ready.

Now prepare the gram-flour batter with thin consistency. Spread the bread crumbs in a flat plate.

Dip each cutlet in the gram flower batter first and then roll in the bread crumbs till they are evenly coated from all sides. Once again dip the cutlet into the batter and repeat the process. This will make your cutlet crunchier.

Heat the refined oil in a wok and deep-fry each cutlet till it turns golden brown in colour from all sides. Drain on absorbent paper. Serve it hot with green chutney or tomato ketchup.

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Recipe of Dahi Vada / Lentil dumplings in yogurt:

Ingredients:

·       Urad dal – 300g

·       Green Chilli – 4 to 6

·        Ginger – 1 inch

·       Roasted cumin powder- 2 tbsp

·       Curd – 500 g

·       Chat Masala – 2 tbsp

·       Bhujia – 100 g

·       Refined oil – 200  ml

·       Rock Salt as per taste

·       Asafoetida – 2 pinches

Method:

Soak the lentils overnight. Drain and add the lentils in a wet grinder and add ginger paste, chilli paste, asafoetida and salt and grind to a smooth batter. If necessary, some water can be added. Take the batter in a bowl. Stir the batter briskly for a couple of minutes and keep aside. Heat a wok with oil for deep frying. When the oil becomes medium hot, add spoonfuls of the batter in the oil. When the vadas become pale golden from the base and sides, the vadas are to be turned upside down. Fry the vadas till they become golden and crisp. Take another bowl and pour water and place the vadas for 10 minutes to soak water. Take each vada and press between your palms to remove the excess water as well as to shape them flat. Place the vadas in a serving bowl. Whisk yogurt for a smooth feeling. Pour the yogurt over the vadas. Sprinkle the red chilli powder, chat masala, roasted cumin powder and rock salt. The vadas may be topped with green chutney and tamarind chutney (optional). Garnish dahi vada with bhujia (a popular crisp savory snack). Serve it immediately or refrigerate it to serve later.

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