Vegetable Cutlet is our family favorite dish and I used to prepare it mostly on saturday evenings when my sons friends come home and play in our house, and munching this yummy and healthy snack with tomato sauce. Alternatively I also do the Prawn cutlets or the soya chunks cutlet. Also Sometimes I shallow fry and sometimes I deep fry the veg cutlets. My kids n his friends like the deep fried vegetable cutlets more. 

You can check other Evening Tea Time Snacks below 

Veg Cheese Balls
Roasted lotus seeds
Baby corn golden Fry
Soya Chunks Fry

Vegetable Cutlet Recipe

Preparation time: 25 min | Cook Time: 10 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients 

Vegetables (Fresh or frozen) - 1 cup
Potato - 1 big
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - a pinch
Garam masala - 1/4 tsp
Green Chilli - 1 chopped finely
Coriander leaves - few chopped finely
Bread slices - 3
Bread crumbs - 1 cup
Maida / All purpose flour - 1 tbsp
Corn flour - 1/2 tbsp
Water - as needed
Salt as per taste

Method to prepare Vegetable Cutlet

1. Pressure Cook the potato for 2 whistles and other veggies for 1 whistle. ( This time I used frozen veggies and one whistle is enough. For fresh veggies use 3 whistles). Drain the water completely. 

2. Add the veggies and the potato and smash them nicely. To this add the chilli powder, coriander powder, cumin powder, garam masala, green chillies, turmeric powder, salt and mix them well. 

3. Grind bread slices to powder firm and add to the smashed veggies. Add the coriander leaves too. 

4. Mix them nicely. Take a little portion of them and make into desired shapes, I normally used to make in round and heart shaped. Keep them aside. 

5. Mix the corn flour and all purpose flour to form a paste and keep it ready in a bowl. Also keep ready the breadth crumps. 

6. Now take one piece of cutlet and dip in the APF paste and immediately toll on the bread crumps, so that they are fully coated with bread crumps. 

7. Let them rest for 5 min. Meanwhile start heating up the oil and once hot drop the cutlet one by one and deep fry them until they turn light brown color on all sides. Do not overburn it. 

8. Filter out the oil and serve the vegetable cutlets with tomato sauce.

Yummy Vegetable cutlet is ready to be served

Notes:

1. Instead of all purpose flour mixture, you can use egg as binding agent. 

2. You can also shallow fry the cutlets, but as my kids want deep fried, I did the deep fried version here. 

3. You can add any veggies. Adding beetroot gives nice colour to your cutlets. 

Tags: Vegetable Cutlet Recipe, how to make Vegetable Cutlet Recipe, Vegetable Cutlet, Veg Cutlet, Easy Evening Snacks, Tea time snacks, Kids Snacks

Bread Gulab Jamun | Gulab Jamun Recipe

I have not tried the Bread Gulab Jamun before and never expected this to be such an easy alternative to the original Gulab Jamun recipe. Even my mom is new to this and she also surprised by the result. I can definitely say, if you are a Gulab jamun fan, then this Bread Gulab Jamun is also a must try one. 

Some other Sweet Recipes for you to check

Chocolate Burfi

Makkan Peda

Rava Kesari

Mango Halwa
Badam Halwa

Bread Gulab Jamun

Preparation time: 20 min | Cook Time: 20 min | Serves: 5

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Bread - 8 pieces

Milk powder - 2 tbsp

Water - as needed

Baking Soda - a pinch

Oil for frying

For Sugar Syrup

Sugar - 1.5cups

Water - 2.5cups

Cardamom powder - 2 pinch

Saffron - few strands

Ghee - 1tbsp

Method to prepare Bread Gulab Jamun

1. Remove the sides of the bread and make them to small pieces. 

2. Grind them nicely to a powder form and add the milk powder and the baking soda. 

3. Add little amount of water and smash it to form a soft dough. Make them into equal sized balls ( small lemon size ). Let it rest for sometime. 

4. Meanwhile, add sugar in a vessel and add water. When sugar starts to dissolve, add the saffron, cardamom powder and the ghee. 

5. Now heat the oil and add the balls one by one. Keep the flame in low and Keep rotating the balls for smooth browning on all sides. When they become light brown colour. Remove from oil. 

6. Place them in the hot sugar syrup and leave it for 15min for the balls to absorb sugar syrup. 

7. Tasty and delicious Bread Gulab Jamuns are ready to be served.

So who wants this easy to prepare and yummy Bread Gulab Jamun

Notes:

1. I used milk bread for this. You can use any bread, but try to use unsalted one.
2. Roll the balls smoothly and not too tight. Because, while frying, the inner part might not cook properly, if you roll them tightly.
3. Keep the flame in low, while frying the balls for even cooking and keep rolling the balls.
4. Adding milk powder and cooking soda are purely optional.

Tags: Bread Gulab Jamun Recipe, how to make Bread Gulab Jamun Recipe, Gulab Jamun using Bread, Gulab Jamin, Diwali Recipes, Festival Sweet recipes

Egg Pepper Masala | Muttai Milagu Masala

Last week I made this Egg Pepper Masala as I felt bit lazy to prepare something with chicken or fish. I normally prepare this egg masala with less or not spiciness keeping kids in mind. But this time, made this fiery, Egg Pepper Masala which is really hot and spicy. Even I could not tolerate the spiciness 😜😜. But this can also be made less spicy version by adjusting the spices and chillies.

If you are egg lover, you can try the below egg recipes too

French Toast
Muttai Kurma / Egg Kurma
Egg Biryani
Egg Podimas / Scrambled egg
Egg and Capsicum Gravy
Egg Balchao

Egg Pepper Masala

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients 

Eggs - 5

Onion - 2 chopped lengthwise finely

Tomato - 2 medium sized, chopped finely

Oil - 2tbsp

Cumin seeds - 1/5tsp

Curry leaves - 2 springs 

Ginger garlic paste - 2 tsp

Green chillies - 2 slit lengthwise 

Turmeric powder - 1/5tsp

Chilli powder - 1tsp

Coriander powder - 1tsp

Cumin powder -1/4 tsp

Black Pepper powder - 1.5tsp (freshly ground) 

Water - to sprinkle (optional)

Salt - as per taste

Coriander leaves for garnishing

Method

1. Hard boil the eggs and remove the outer shell. Cut the eggs into half as shown below. ( I removed the shells, before the egg is fully cooked. Check the Link To know, how long a egg will take to cook and cook accordingly ). 

2. In a wok or kadai, add oil and when hot add the cumin seeds and the curry leaves. Fry for 30 sec. Now addin the green chilli, onion and salt and sauté it. 

3. When onion becomes translucent, add the ginger garlic paste and sauté, till the raw smell goes off. Now add the tomatoes. 

4. Sauté the tomatoes well. Add the mentioned powders ( chilli, turmeric, coriander, cumin ) and mix it. Add the pepper powder.

5. Sprinkle little water if you need or if the gravy becomes thick. Add the eggs now.

6. To make the eggs well coated with the prepared masala, I normally break the eggs (chop them) and mix well with the masala. If you don't like chopping the eggs, them just mix them gently and leave it.

7. Garnish with coriander leaves and serve with rice or roti. 

Notes:

1. This dish would be really spicy and as I said before, you can reduce the spice level by adjusting the green chilli, chilli powder and pepper powder. 

2. Do not over cook the eggs, as they turn to be rubbery. 

3. Always try to Use freshly ground black Pepper. 

Idiyappam Kurma | Kuruma for Idiyappam | Side dish for Idiyappam

Idiyappam Kurma is a special side dish, which you can prepare for the Idiyappam. In most South Indian hotels, you can see, this kurma being served as accompaniment to the idiyappams along with the sweetened coconut milk. I always wanted to prepare this kurma at home, but my kids and my hubby always ask for coconut milk and I end up preparing coconut milk only. So last saturday, I prepared this finally with less spicy and my son loved the taste very much, and asked to prepare this Idiyappam kurma in coming days along with the coconut milk. You can also have this kuruma for Aappams as well. 

You can check some other breakfast items from the given links.

Podi oothappam

Quinoa Idly

Rava Kichadi
Semiya Upma

Khara Pongal

Banana Kuzhipaniyaram

Rava Idly
Ragi Semiya Upma

Idiyappam Kurma

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients

Ingredients I
Fresh veggies - 1 cup ( I used carrot, green peas, corn, beans, potato )

Onion - 1 big chopped

Tomato - 1 big chopped

Oil - 2 tbsp

Bay leaf - 1 crushed

Cloves - few

Cinnamon Stick - 1 crushed

Star anise - 2

Cardamom - 1

Green chilli - 1

Chilli powder - 1 tsp

Coriander powder - 1.5 tsp

Turmeric powder - 1/5 tsp

Garam masala - 1/2 tsp (optional)

Curd / Yoghurt - 2 tsp

Coriander leaves - few chopped

Ingredients II
Grated Coconut

Fennel seeds - 1/4 tsp

Poppy seeds - 1/5 tsp

Green chilli - 1

Method to Prepare Idiyappam Kurma

1. Cut the veggies into small pieces. Pressure cook them for 1 whistle adding a pinch of salt. (Do not throw the water away. You can use it in this kurma or use for preparing the Vegetable soup)

2. Now grind the ingredients mentioned in Ingredients II.

3. In a kadai, add oil and when it is hot, add the spices - cloves, cinnamon stick, bay leaf, cardamom, fennel and fry for 2 min. Add the onion and sauté till translucent. Add the ginger garlic paste, green chilli and tomato and sauté well again.

4. Add the chilli powder, coriander powder, turmeric powder and asafoetida. Add the cooked veggies and required water and cook for another 3 to 4 min. Add the coconut paste.

5. Again cook for another few min till the raw smell of coconut goes. Now add the curd finally and cook for another 5 min. Garnish with coriander leaves and switch off the stove.

6. Serve the tasty Kuruma with the idiyappam or appams. 

Yummy Idiyappam Kurma is ready to be served.

Notes:

1. If you do not like to add chilli powder to this kuruma, you can avoid it and increase the amount of green chillis.

2. You can soak some cashews and grind along with coconut to give richer taste. 

Rava Payasam | Sooji Kheer | Semolina Kheer

Rava Payasam or sooji kheer is one of the easiest payasam which you can make when you have sudden guests at home. I feel anything with rava makes life easier when we are not prepared what to cook or feel lazy to prepare 😜. I wanted to click some sweet recipe with my new camera and I was thinking so many recipes and finally end up with this easy dessert Rava Payasam.

You can view some of the delicious Payasam / Kheer recipe from the below links...
Carrot Kheer
Javvarisi Payasam
Semiya Payasam
Paneer Kheer
Pasta Payasam
Quinoa Payasam
Mango Payasam

So let's go to the easy Rava Payasam Recipe. 

Rava Payasam Recipe

Preparation time: 5 min | Cook Time: 10 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients

Semolina / Rava - half cup

Full cream milk - 2 cups

Water - 1 cup

Sugar - 3/4 cup ( can increase or decrease according to your tastebuds )

Ghee - 2 tsp

Cashew nuts - few

Raisins - few 

Cardamom - 2 (crushed nicely or 2 pinch of cardamom powder) 

Saffron - a pinch to give nice colour (optional)

Method 

1. In a large pan, add 1 tsp ghee and when slight hot, add the rava.

2. Start frying the rava ( 3 to 4 min in low flame ) and keep it aside. (Do not over fry, as it may turn the rava to brown colour and payasam does not look good ).

3. In the same pan add the remaining ghee and start frying the cashews and the raisins separately and keep them aside. 

4. In the same pan, add the milk and boil it. Meanwhile, crush some cardamom and add to it.

5. Make the flame to low and add the roasted rava little by little.

6. Rava starts to cook and the payasam / kheer starts thickening. If you want, you could add some water or milk, at this stage. Now add the fried cashes and raisins.

7. Allow the payasam to boil for a min and switch off the stove.

8. Delicious and easy Rava Payasam is ready to  be served.

Notes:
1. Rava Payasam tends to thicken, when it cools down, so you can add some milk to make it to thin consistency.
2. Instead of milk, you can add condensed milk and make it rich. But reduce the sugar quantity, accordingly.