Vegetable Cutlet

Ingredients:

Carrot - 1 ( finely chopped )


Beetroot - 1 ( Peeled and finely chopped )


Beans - 3 or 4 ( finely chopped )


Potato - 2


Onion - 1 ( finely chopped )


Peas - 1/4 cup


Bread - 1 slice


Ginger garlic paste - 1/4 tsp


Bread crumbs - 1/2 cup


Garam Masala Powder - 1/2 tsp


Red Chilli powder - 1 tsp


Coriander leaves - 1tbsp ( chopped )


All purpose flour or Corn Flour - 2 tsp


Oil - for frying

Method:

1. Pressure cook the vegetables with little salt and water until soft.
2. Peel the skin of potatoes, mash it and add it to other vegetables.
3. Add Bread slice pieces, Ginger garlic paste, Red chilli powder, Garam Masala Powder, Coriander leaves and salt. Mix well.
4. Make equal sized round balls and slightly press it between your palms. Keep aside. You can also make it in a different shape like heart or oval as the kids love to eat in different shapes.
5. In a bowl mix corn flour or maida with little water to form a thick paste. 
6. Dip each cutlets in this flour paste such that both sides are coated well.
7. Then coat both sides with bread crumbs. Repeat this for the remaining cutlets.
8. You can deep fry or toast the cutlets till crispy. You can deep fry these cutlets if you are making in bulk as it will save time.
9. Serve the cutlets hot with tomato sauce.

Jhangri recipe

Ingredients:

Urad dal - 1 cup

Orange food colour - 2 or 3 pinch

Sugar - 2 cups

Rice flour - 1 tbsp

Cardamom powder - 1/2 tsp

Oil - for frying

Method:

• Soak Urad dal for 2 hours. 
• Drain excess water and grind dal to a fine thick batter. ( Do not add excess water while grinding. The batter should be thick ).
• Dissolve food colour in 1 tsp water.
• Transfer the grinded dal to a bowl along with rice flour and food colour. Make it to a fine smooth paste.
• Add sugar and 1/2 cup water in a heavy bottomed vessel and make sugar syrup. When it comes to one string consistency switch off the flame, add cardamom powder and stir.
• In a heavy bottomed pan heat oil. 
• To make Jhangris you can use ordinary zip lock bag with a small hole in the middle or the pastry bag.
• I used only zip lock bag to make this. Pipe Jhangris by starting off with two close circles and pipe small rings around those circles.
• If the oil pan is wide, you can make 4 or 5 jhangris at a time. Turn both sides and cook jhangris well.

• Remove the excess oil from fried jhangris and add to the hot sugar syrup immedietely.
• Let the Jhangris soak in sugar syrup for 4 or 5 min. Then tranfer it to a plate.
• Continue the same procedure with rest of the batter.
• Do not make the batter to rest for a long time since it will become sour. 
• Enjoy hot and delicious jhangris.

Iyengar Akkaravadisal - sakkarai pongal recipe

Akkaravadisal

Ingredients:

Raw rice - 3/4 cup

Moong dal - 1/4 cup

Powdered Jaggery - 1 cup

Ghee - 1/4 - 1/2 cup

Broken Cashews and raisins - as per required

Saffron strands - 3 or 4

Milk - 1 litre + 1tbsp

Cardamom powder - 1/4 tsp

Edible camphor - 1 pinch

Method:

• Fry Cashews and raisins with 2 tbsp ghee in a heavy bottomed pan. Remove and keep aside.

• On that pan itself roast Raw rice and Moong dal till nice aroma comes. Rinse once and keep aside.

• Soak Saffron strands in 1 tbsp warm milk and set aside.

• Soak Jaggery in ( 1/2 cup or enough to cover ) hot water. Set aside.

• Add 1 liter milk with roasted rice and moong dal in a deep vessel and pressure cook for 5 whistles in medium flame.

• Once pressure cooker eases, take the container out and mash it completely.

• Now, mix jaggery well, breaking down any pieces left with the help of spoon. Filter it for any impurities.

• Boil this syrup till nice aroma comes ( around 5 minutes ). Remove from heat. Add Cardamom powder and edible camphor and mix well.

• Add this jaggery syrup to the mashed rice and dal mixture. 

• Add soaked saffron, roasted cashews and raisins and mix well.

• This mixture tends to thicken after some times, so add some warm milk while serving.

Carrot cake or Muffins

Ingredients:

Carrot (grated) - 2 cups

All purpose flour - 2 cups

Sugar - 1 1/4 cup

Baking soda - 1 tsp

Ripe Banana ( Medium ) - 2

Strawberry ( Wash and chop in to pieces ) - 8

Cooking Oil - 2/3 rd cup

Raisins - 1/2 cup

Nuts ( finely chopped ) - 1 cup

Coconut flakes - 1/2 cup

Cardamom powder - 1/2 tsp

Seedless Dates ( chopped in to small pieces ) - 1/2 cup

Milk - 1/4 cup

Method:

• Preheat the oven to 180 deg C. Grease the Muffin tray.

• Sieve All purpose flour with baking soda twice or thrice.

• Peel, mash and beat Bananas until fluffy. Add oil, cardamom and sugar and mix well.

• In a large bowl mix together dates, coconut flakes, nuts, raisins, strawberry and carrot with All purpose flour and baking soda mixture.

• Fold wet ingredients to dry ingredients mixing thoroughly but not hard.

• Add some milk in-order to combine the flour if it is tight. The batter should be in thick pouring consistency.

• Pour this batter to the greased Muffin tray or cake pan. Bake till toothpick inserted on the center comes out clean. 

• Cool the tray completely before turning upside down.

Soya Chunks Kofta

Ingredients: 

Soya chunks - 1 cup

Potato - 2 ( Boiled, Peeled and crushed )

Ginger Garlic Paste - 1 tsp

Garam Masala Powder - 1 tsp

Fennel seeds  - 1/4 tsp

Salt - as per required

Onion -1 

Tomato - 2 

Tomato sauce - 1 tbsp

Chilli powder - as per required

Oil - 1 1/2 tsp

Fresh cream - 1/2 cup

Kasturi methi - 1 tsp

Water - 1/2 cup

Coriander leaves - few

Method: 

• Cut Onion and Tomato finely. Puree the tomatoes.
• Soak Soya chunks in salt water for 10 min and drain excess water and keep aside.
• Heat oil in a pan, add fennel seeds, ginger garlic paste, onion, potato and tomato puree. Cook for a few min.
• Add Garam masala powder, salt, chilli powder, turmeric powder, tomato sauce and kasturi methi.
• Add soya chunks and water. Cover and cook for 5 min in medium flame.
• Add Fresh cream and stir in low flame for a few min.
• Adjust salt and garnish with coriander leaves.

 

Vegetable Avial

Ingredients:

Carrot ( Cut in to 2 inch pieces ) - 1 Medium

Beans ( Cut in to 2 inch pieces ) - 6

Potato ( Cut in to 2 inch pieces ) - 1

Drumstick ( Cut in to 2 inch pieces ) - 1 Medium

Broad beans ( Cut in to 2 inch pieces ) - 4

Raw banana ( Cut in to 2 inch pieces ) - 1

White pumpkin ( Cut in to 2 inch pieces ) - 200 grams

Yam - Boiled and Peeled ( Cut in to 2 inch pieces ) - 100 grams

Green Peas - 1/4 cup

Turmeric powder - 1/2 tsp

Curry leaves - few

Coconut scrapped - 1/2 cup

Cumin seeds - 1 tsp

Green chillies - 4 or as per taste

Rice flour - 1 1/2 tsp

Salt -  as per taste

Coconut oil - 1 1/2 tbsp

Curd - 1 1/2 cup

Method:

• Boil 2 cups of water in a deep pan. Add turmeric powder and curry leaves and let it boil for a few minutes.
• Add Carrot, Beans, Broad Beans, Drumstick, Potato and Raw banana pieces. Add Salt. Stir, cover and cook till the vegetables are soft.
• Add White Pumpkin, Yam and Green Peas. Cover and cook again for 5 min.
• Grind Coconut, Green Chillies, Cumin seeds and Rice flour and make a paste with little water.
• Add this ground paste to 1 1/2 cup curd and mix well.
• Add this curd mixture to the vegetables. Stir and make the flame low for a few minutes.
• Adjust salt as per taste. Drizzle Coconut oil and serve hot.

Seven Cup cake

Ingredients:

Gram Flour ( Besan ) - 1 1/4 cup

Ghee - 1 cup + 2 tsp 

Sugar - 2 1/2 cups

Milk - 1 cup

Coconut ( scrapped ) - 1 1/4 cup

Cashews - 10

Method:

• Take 2 tsp ghee in a heavy bottomed pan and fry cashews till golden brown. Keep it aside.

• Add Gram flour, Ghee, Sugar, Milk and Coconut on the same pan. Cook on medium flame stirring continuously.

• As it begins to leave the side of the pan or when it comes along with your spatula while stirring, turn off the flame and pour it to the greased plate.

• Decorate with cashews. Make slices when it is hot and cool it completely.