Bakery Style Veg Cutlet Recipe | How to make Vegetable cutlet at home

Looking for a quick and easy recipe for a healthy snack or party appetizer? Try making this delicious and flavourful vegetable cutlets, either traditional Indian-style with aloo or mixed veggies or vegan-friendly, baked to perfection and sure to be a hit with kids and adults alike as an evening snack or as a nod to Indian street food.

Yes, Cutlet is one of the most favourite evening snacks for many especially school going kids. Its the most popular birthday party snack too. Samosa or cutlet would be in the birthday party menu for sure. People make cutlet in different ways like plain aloo cutlet, mix veg cutlet with or without beetroot. I have tasted veg cutlet in many hotels and chat shops with beetroot. The colour and taste of beetroot would be dominating which we don’t like it. But bakery style veg cutlet without beetroot is always special to me.

Recently I saw the making of these yummy mixed veg cutlet n a bakery shop nearby my house. Procedure was so simple and quick to make. After watching that, I was searching for a similar recipe in YouTube and found one in Ravinder's home cooking channel. I got so tempted and made it as a weekend snack for Raksha. I deep fried few for Raksha and shallow fried the remaining in a dosa tawa for us. Though both tasted great, my vote is for the deep fried ones which was exactly like the street side shop cutlets.

Friends, do try this easy and yummy mix vegetable cutlet at home and enjoy with your kids and family. With tomato ketchup as side dish, this cutlet will never fail to attract everyone in the family. Lets check out the recipe. 

 

Vegetable cutlet recipe | Crispy Veg cutlet recipe

How to make crispy, vegetable cutlet at home

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Boiled Potatoes - 2 Boiled Carrot - 1 Chopped capsicum - 2 tbsp (optional) Green chilli - 1 ( finely chopped) Onion - 1 (finely chopped) Broken cashews - 10 Ginger garlic paste – 1 tsp Roasted Cumin powder – 1/2 tsp Garam masala powder - 1 tsp Red chilli powder - 1/2 tsp Chat masala OR Aamchoor powder - 1/4 tsp (optional) Turmeric powder - 1/4 tsp Tomato sauce – 1 tsp Salt - As needed Bread crumbs - 3/4 cup + 1 cup Corn flour or Maida – 2 tbsp Lemon juice - 1 tsp Coriander leaves - 2 tbsp (finely chopped) Cooking oil - to fry

HOW TO MAKE VEGETABLE CUTLET AT HOME

1. Wash and pressure cook potato, carrot and green peas.
2. Peel the skin of potato and take in a bowl. Add boiled carrot, green peas.
3. Add the spice powders, chopped onion, green chilli, coriander leaves, gg paste, tomato sauce, cashews and salt.
4. Mash everything well and add 1/2 cup of bread crumbs and 2 tbsp of rice flour or powdered poha.
5. Mix well to make a non-sticky dough.  Make a paste with Maida and keep the bread crumbs ready.
6. Take the dough and make shapes. Dip into the Maida paste and bread crumbs.
7. Arrange in a plate. Heat a dosa tawa with oil to shallow fry. Place the cutlet and cook both the sides.
8. For deep frying, heat oil in a kadai and fry the cutlets on both the sides till golden. Remove in a tissue and serve with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Wash and pressure cook potato, carrot and green peas. Peel the skin of potato and take in a bowl. Add boiled carrot, boiled green peas to the potato. Add spice powders, chopped onion, green chilli, coriander leaves, ginger garlic paste, cashews, tomato sauce and salt. Mash everything well and add 1/2 to 3/4 cup of bread crumbs, 2 tbsp rice flour to make a non-sticky dough. Make Maida paste adding some water and keep in a bowl. Keep the bread crumbs ready in another bowl. Take the cutlet dough. Make round, heart or oblong shapes. Arrange in a plate. Dip in Maida paste and then in bread crumbs. Arrange in a plate.   To shallow fry the cutlet, heat a dosa pan with oil. Place 3 or 4 cutlets and cook them in medium flame till it turns golden brown. Flip and cook the other side too. Try to hold the cutlet with a tong and cook the corners. Remove in a plate. To deep fry the cutlet, heat oil in a kadai to immerse the cutlet. Place one cutlet and cook in medium flame till it turns golden in one side. Flip and cook the other side as well. Cutlet looks crispy and golden in color after its cooked well. Remove in a tissue and serve hot with tomato sauce or ketchup. I personally felt, deep fried ones are better and loved by kids. For calorie conscious people, you can go for shallow fried or Air fried cutlets. This cutlet stays good for one day.

Note

If you want to make it for parties in advance, you can make the cutlet masala, roll and shape it. Dip in Maida paste and bread crumbs.  Keep it in a covered tray or in a Ziplock bag and place in a refrigerator. Before frying, dip in bread crumbs again and fry it. Adjust the quantity of masala powders as per your taste.

Try this easy, Veg cutlet and enjoy at home.

 

Technorati Tags: Veg cutlet recipe,veg cutlet,how to make veg cutlet,how to make vegetable cutlet,bakery style cutlet,bakery style cutlet recipe

 

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Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.

 

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour or Idiyappam flour - 1 cup Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup Melted butter - 1 tbsp Sesame seeds - 1 tsp Salt - as needed Red chilli powder - 1 tsp Water - as needed Cooking oil - to deep fry To grind Garlic cloves - 10

HOW TO MAKE GARLIC RIBBON PAKODA

1. In a wide bowl,sieve rice flour and besan flour.
2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
5. Lastly add melted butter and mix well and spread evenly.
6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
9. Store in an air tight box once it cools down. Stays good for a month.

METHOD - STEP BY STEP PICTURES

In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside. In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip.  Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough. Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right. Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color. Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month. Enjoy !

Note

For variations, you can use roasted gram dal instead of besan flour. You can use 2 tbsp of hot oil instead of butter. Deep fry ribbon pakoda till the bubbles and Sshh sound ceases. Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

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Ulundu Murukku | Urad Dal Mururkku Recipe | Ulundhu Murukku

Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel.  For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku. 

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour.  There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry.  But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal. 

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.

Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe - Urad dal murukku for Diwali

 

Cuisine: Indian

Category: Snacks

Serves: 25

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1.5 cups White, round urad dal -1/2 cup Melted butter - 1 tsp Hing/ Asafetida - 1/2 tsp Cumin seeds - 1 tsp Salt - as needed Water - 1 cup + extra Cooking oil - to deep fry

HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU

1. Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
2. Drain the excess water and grind urad dal to smooth paste.
3. Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
4. Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
5. Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
6. Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
7. Cool down and store in a tight box. Stays good for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed. In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well. Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use. Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.   Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.   Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !

Note

I used 1 cup of water for 1/2 cup of urad dal for pressure cooking. I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need. Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.

Try this easy, yummy, ulundu murukku for this Diwali and enjoy !

 

Technorati Tags: urad dal murukku,ulundu murukku,urad dal murukku recipe,ulundu murukku recipe,how to make urad dal murukku,how to make ulundu murukku recipe

 

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Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her. 

Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.

 

Kovakkai chips / Crispy tindora chips recipe

Kovakkai chips / Crispy tindora chips recipe for lunch and snacks

 

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Tindora / Kovakkai - 250 gms Wheat flour - 2 to 3 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Hing / Asafoetida - 1/4 tsp Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE

1. Wash and thinly slice the kovakkai into roundels.
2. Drain the water and take it in a wide bowl.
3. Add wheat flour, sambar powder, turmeric powder, hing and salt.
4. Sprinkle water to coat the masala. Let it sit for 5 minutes.
5. Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
6. Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !

 

METHOD - STEP BY STEP PICTURES

Wash and thinly slice the Kovakkai into roundels. Mix wheat flour, sambar powder, turmeric powder, hing and salt.  Sprinkle water to coat the masala well. Heat oil to deep fry. Take the coated kovakkai and sprinkle in hot oil.  Deep fry both the sides till bubbles cease. Remove from oil and drain in a tissue paper. Serve with rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. Adjust the quantity of wheat flour to coat the kovakkai.

  
  Crispy Kovakkai chips / Ivy gourd chips is ready to use.

Technorati Tags: kovakkai chips,kovakkai chips recipe,ivy gourd chips,tindora chips,dondakaya chips

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Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 

 

Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home

 

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Raw Nendran Banana - 2 Turmeric powder - 1/2 tsp Water - 2 tbsp Salt - as needed Cooking oil - to deep fry

HOW TO MAKE NENDRAN CHIPS AT HOME

1. Wash and peel the raw nendran banana.
2. Mix turmeric powder and salt in water. Set aside.
3. Heat oil and slice the banana over the hot oil using a thin slicer.
4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
7. Stays good upto one week. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration. In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer. Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease. Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil. Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.

Note

Adjust the quantity of turmeric powder based on the color. After sprinkling the turmeric water, toss well to coat in all the chips. Do not remove before bubbles cease. Chips will become soggy.

Kerala special Nendran banana chips is ready to enjoy with rice !

Technorati Tags: Kerala nendran chips recipe,nendran chips recipe,nendran banana chips recipe,how to make kerala special nendran chips,how to make nendran chips at home

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Lotus Stem Chips | Kamal Kakdi Chips | Lotus root chips recipe

Lotus stem also known as Lotus root is a super healthy and nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

Lotus stem chips | Lotus root chips - Kamal Kakdi chips

Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.

 

Cuisine: Indian

Category: Snacks

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lotus stem / Lotus root - 2 Cooking oil - to deep fry Red chilli powder - 1 tsp Chat masala - 1/2 tsp Salt - if required. Water - to wash the lotus root

HOW TO MAKE LOTUS STEM CHIPS RECIPE

1. Wash and peel the skin of lotus stem. Slice thinly.
2. Wash again and spread in a cotton cloth. Let it dry.
3. Heat oil and deep fry in batches. Toss and cook both sides.
4. Remove when golden in color. Drain in a tissue paper.
5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of lotus stem. Slice thinly. Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes. Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week. Enjoy !

Note

You can skip chat masala and use chilli powder alone. You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

  

  Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!

Technorati Tags: lotus stem chips,lotus root chips,thamari thandu vathal,thamarai thandu chips,kamal kakdi chips,lotus root fry

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