Mixed Vegetable Cutlets & My Ultimate Mini Veggie Burger...:)

Veggies:
1 Cup finely chopped Carrots, Spring Beans, Nool kol.
1/2 Cup Green Peas
2-3 Medium Size Potatoes
Fist full Coriander & Mint finely chopped

Ginger Masala

1 Inch Ginger
5-6 Pods Garlic
6-8 Green Chillies
I've used a mortar and pestle to grind a coarse masala

Dry Masala

1 Tsp Chat Masala
1 Tsp Chilly Powder
1 1/2 Tbsp Pudina Masala (optional)
1 Tsp Garam Masala

Bread crumbs are easy to prepare use fresh bread slices cut into small pieces and add to mixer and pulse twice or thrice bread crumbs are ready to use for this recipe i used 7 slices of bread.
Oil for frying.
Salt to taste.

Lets Prepare:

•  Par boil the potatoes or steam the potatoes peel the skin grate and set aside.

• Finely chop all the veggies its easy to cook.

• Heat a heavy bottom wok or a pot add all the veggies carrots, beans, peas and noolkol add the crushed ginger and garlic paste along with the dry masalas chilly powder, garam masala, chat masala and pudina masala add salt and 1 cup water mix all the ingredients cover and cook till well done.
• Once the veggies have cooked allow the moisture to evaporate there should not be any water content while mixing the potatoes.
• Add the potatoes to the veg masala and mix all the ingredients thoroughly.
• Add 1/2 cup bread crumbs and mix well if the mixture is still stick then add 1/2 cup extra bread crumbs check for salt add salt if needed.

• Form cutlets using a cutlet cutter and roll the cutlet in bread crumbs.

• Once the cutlets are formed refrigerate at least for 1 hour before shallow frying.

you can store the cutlets in the fridge for at least 10 to 15 days. Make sure you use a airtight container to store the cutlets.

• Pan fry the cutlets till golden brown and serve hot with mint chutney or tomato ketchup...Enjoy..:)

For my ultimate mini veg burger you'll need.

Veg cutlet, Fresh Pav buns, Mint Chutney and onion slices

• Take one pav bun cut into half and spread mint chutney on the bread place the cutlet and onion slice place the other have of the bun and secure with a tooth pic and serve...:)
• Best for picnic or travel mom will always prepare these for long trips so much fun to eat home cooked meal even when your travelling. hope you all like this recipe do try and post your comments...:)

I'm proud to be an  Indian because we have anna to fight for a change...Jai Hind...!!!!


Demo Video in English...Enjoy:)

Dill & Onion Samosa (Samosa Irani)

I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)

Ingredients:

(2 Bunches Dill Leafs

Fist Full Coriander and Mint Leafs)

the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.

4 Large Onion (thinly sliced)

1Tbsp Garam Masala Powder

1 Tbsp Red Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)

2 Tbsp Maida mixed with little bit water (this will help seal the edges)

3 Tbsp Oil & Oil for frying

Salt as per taste

Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:

• Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.
• once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.
• After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.
• Take about a tbsp of filling and place on the patty and fold as show on the diagram.

• Seal the edges with the maida mixture.
• Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)

Recipe in English demo video...enjoy:)

Tiranga Pulao/Tricolor Rice (Indian Flag Inspired)

WISHING EVERYONE HAPPY INDEPENDENCE DAY

This tricolor rice recipe is very old recipe once in my teens we had dinned out and the restaurant served us tricolor rice since it was independence day  we were a bit surprised to see the rice colored it was fun.

myself and mom had made up our minds to try the recipe one day at home we tried it was a hit...when ever we had relatives or friends visiting us we always used to prepare this rice everyone in my house and friends circle knows about this recipe. 

I still enjoy making it...kids will get attracted so fast they will love it even adults will love this recipe you can alternate as per your wish dried fruits & nuts can be added...it totally depends on your budget adding  paneer to this rice is my choice in the restaurant they had added finely chopped carrots and peas...do try this recipe share and enjoy..:)

Do view my recipe demo video...:)

Due to copy rights issue the video was taken down last year my heart broke when youtube took my video down but its all about starting over redid the video and made sure i will upload the video again...this my story for independence share your story and spread love hope and confidence around the world...♥♥♥ 

Ingredients:

2 Cups Basmati Rice (cooked)

1 Large Onion (finely chopped)

1 Cup Green Peas(cooked)

150 Grams Panner(cut into cubes)

5 Green Chillies (finely chopped)

2 Sprigs Curry leafs

Fist full Mint & Coriander (finely chopped)

1/2 Tsp Cumin Seeds

3 Cloves

1 Inch Cinnamon 

3 Pods Cardamom

1 Bay leaf

Masala Paste:

1 Inch Ginger

6 Garlic pods

3 Green Chillies

1/2 Tsp Fennel Seeds

I've used a mortar and pestle to prepare coarsely ground masala.  

Green & Orange Food Coloring 

2 Tbsp Oil 

1 Tbsp Ghee

Salt to taste

Lets Prepare:

• Heat a heavy bottom wok or handi add oil and ghee add the whole spices cloves, cardamom, bay leaf, cinnamon and cumin and fry a bit.
• Add the ginger garlic masala and fry till the raw flavor has gone.
• Add the finely chopped onion, chilles and curry leafs fry till the onion turns transparent.

• Add the panner and cooked peas to the onion and fry a bit add the salt as per taste and mix well.

                         

• In 2 separate bowls take about 4 tbsp full rice.
• Add the food coloring I've added 3 pinch of food coloring in each bowl try to mix the rice and allow the color to distribute evenly in the rice.

• If the color is not distributed evenly in the rice then add 1/2 tsp milk to the rice and mix well. 

• First add the white rice and coriander to the panner masala and mix well.
• Check for salt add if need mix the white rice well before adding the colored rice
• Add the colored rice and fold gently till all the colored rice distributes evenly cover for 2 minutes and serve hot...Enjoy..:)

To prepare cooked rice for the recipe I've washed the rice thrice and added 1 1/2 cups water for 1 cup rice and pressure cooked for 2 whistles.

MAVALLI TIFFIN ROOM...MTR

I've have been dinning at MTR since my childhood but my grandparents have been to MTR in 1930s its very famous coffee house or tiffin center  based at Bangalore MTR had started business since 1924 its a heritage center for all bangaloreans nobody has given sponsorship for my review its all on my own. MTR is also know for its bisibelebath powder/podi and many more condiments their products and masalas are available world over they have maintained the original ambiance and have not renovated the place is very clean and well maintained other than tiffin they serve very tasty sweets and lunch everyone must experience the authentic pure veg food served from 6am till 7pm its has been more of tourist destination now days since its located next to world heritage Botanical Garden Lalbagh. the 1920s hotel sure is a showstopper and must visit for everyone.

Must have @ MTR...MASALA DOSA, BISI BELE BATH, RAVA IDLLI, JAMUN, FRUIT SALAD & COFFEE.
they've also started serving grilled sandwich, veg burger, ice creams, bakery products and other condiments they have outlets around bangalore but nothing like dinning out at original MTR.

They have huge demanding crowd to cater on daily basis we would have to wait to savor their tasty treats once you enter MTR you will have to reserve your name and wait for them to call the waiting time is normally 30 to 45 minutes.

everyone has to wait even if your a VIP you will have to reserve a seat and wait there are 3 waiting rooms at MTR so you can imagine the crowd we met 2 americans, 3 french and 10 people from UK our friends enjoyed the tiffin @ MTR they told us they have been dinning @ MTR everyday...:) we also met people from Delhi, Pune and Punjab who were enjoying every minute of it...i thank everyone who gave me their reviews and experience @ Bangalore...do visit the food its bit pricey but moneys worth for quality and authentic recipes served.

     Dinning area @ 1st level...

My Masala Dosa and Vada it was awesome...:)

Fruit Salad and Coffee...myself and dad enjoyed...thanks to all my friends and DAD...♥♥♥

Murungakkai Mutton Kuzhambu/Gravy

Typical south indian khanna...yes each and every south indians fav curry with rice on sunday menu...everyone has their own twist on the recipe today I will show how mom prepares mutton curry we have 3 different variations to this mutton gravy i will show one by one in my upcoming blogs I must say this is real yummy the flavor is super and different...try it for yourself...:)

Ingredients:
1 Large Onion(chopped into medium cubes)
2 Medium Murungakkai/Drum Stick(cut into 1 1/2 inch pieces)
1 Inch Cinnamon
2 Cardamoms
3 Cloves
2 Tbsp Chilly Powder
1 1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder

1 Kilo Mutton
1/2 Cup Yogurt

2 Tbsp Ginger Garlic Paste
2 Cardamom
2 Cloves
1 Inch Cinnamon
3 Tbsp Oil
1 Tbsp Ghee

1/3 Cup Coconut
Fist Full Coriander
1/2 Lime
Salt to taste.

• 1/2 tsp of fennel seeds are added to grind ginger and garlic please follow this step.

 Marination:

• Add yogurt ginger garlic paste 2 cloves, 2 cardamom, 1inch cinnamon, 1tbsp chilly powder, 1/4tsp  turmeric powder and 1/2 tsp coriander powder with 1 tbsp salt mix all the ingredients well into the meat and allow to marinate for 2o to 30 minutes for best results marinate for1 hour.

Grind:

• Grind coconut and coriander into a smooth paste and set aside.

Lets Prepare:

• Add the marinated meat and 1 tbsp oil to the cooker and allow to cook for 5 minutes once you see liquid released from the meat allow to dry out add 1 glass of water cover and cook for 2 to 3 whistles till well done.
• Heat a wok add oil and ghee add the remaining spices fry a bit add onion and fry till transparent add the drumstick remaining chilly powder, coriander power and turmeric powder. 
• Add cooked meat to the onion and bring to a boil check for salt add if needed.
• Allow the drumstick to cook till tender. add water if needed.

• Add the coconut paste to the curry add  1 to 1/2 cup water if need to thin the gravy a bit allow the gravy to boil the raw flavor from the coconut should reduce and good aroma and texture should develop when tasted...once the gravy has cooked squeeze in half lime juice and garnish with coriander...serve super hot with rice, idlly or dosa...Enjoy...:)

Suggestions: To the same gravy recipe brinjal or radish can be added instead of drumstick for extra flavor dill leafs or methi leafs can also be added try simple variations I'm sure you will enjoy each and every variation...:)

Demo video in english do watch..Enjoy...:)