Potato Vermicelli Cutlet Recipe

Potato Vermicelli Cutlet

Ingredients:
1 cup Vermicelli Sewai
3 potatoes Boiled and mashed
1 carrot Grated
½ inch ginger grated
2 pieces green chilly chopped
¼ cup green peas boiled and crushed
coriander leaves Freshly chopped
1 tsp cumin powder
¾ tsp Garam masala
1 tsp Red chilly powder
1/3 cup Bread crumbs as needed
2 Tbsp Peanut powder roasted
2 tsp lemon juice
Salt to taste
Oil for frying

For coating:
1½ Tbsp All purpose flour
Vermicelli Roasted

Preparation :
1. Boil water in a deep pan and when the water starts boiling add vermicelli. Mix it well and cook 3-4 minutes till it gets tender.
2. Once the vermicelli gets cooked, drain off to a colander and rinse with water. Set aside and let it cool down completely.
3. Grate the boiled potatoes or you can finely mashed it also.
4. Put boiled vermicelli in a bowl and add grated potatoes, grated carrot, chopped Coriander leaves , chopped green chilly, grated ginger or ginger paste, green peas, Garam masala powder, Cumin powder, Salt to taste, , Red chilly powder, bread crumbs, roasted peanut powder and lemon juice. Mix all the ingredients until well combined.
5. If the mixture is sticky add more bread crumbs accordingly.
6. Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
7. Put all purpose flour/maida in a bowl and make thin paste with water. Mix it well till no lumps.
8. Put dry roasted vermicelli in a grinder and coarsely powder it. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.
9. Dip each Cutlet one by one with flour paste and then coat with dry roasted vermicelli all around the cutlets completely. Prepare rest of the Potato vermicelli cutlets in the same way.
10. Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
11. Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
12. Fry the until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
13. Serve hot with any green chutney or tomato ketchup.

Notes:
I have added green chilly but do not add green chilly if you are going to make for kids.
If you do not have roasted vermicelli then you can also use bread crumbs for coating.

Read More

Veggie Fingers Recipe

Veggie Fingers Recipe

Ingredients :
Potatoes - 3 (Boiled and Mashed)
Carrots - 1/2 cup (Chopped)
Fenugreek (Methi) - 1/4th cup (chopped)
Beans - 3-4(chopped)
Salt to taste
Pepper to taste
Bread crumbs - 1 cup
Oil for frying

Preparation method for Veggie Fingers :
Mix all the ingredients in a bowl.
Take some mixture and shape them up like fingers.
Dip these fingers in Bread Crumbs completely.
Deep fry these Veggie Fingers mixture till its colour changes to Golden Brown.
Serve Hot with Tomato ketchup or Green Chutney.

Tip : To make it even more tasty you can added grated Cheese to the mixture.

Read More

Vegetable Biryani or Veg Biryani Recipe

Vegetable Biryani Recipe

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Green Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces.
Puree of 2 medium Tomato.
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil
(Add other Veggies of your choice)

Preparation:
1) In a deep sauce pan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.
6) Serve with Raita.

Read More

Vegetable Pulao Recipe

Vegetable Pulao Recipe

Ingredients:
Basmati rice : 1 cup washed in running water
Carrot : 1/2 carrot evenly cut in medium cubes
Green Peas : 1/4 cup washed
1/2 Onion : sliced
Cumin seeds : 1 tbsp
Ghee (clarified butter) : 2-3 tbsp
Cloves : 3-4 counts
Bay leaf : 1 count
Red chili powder : 1 tsp
Garam masala : 1 tsp
Coriander powder : 1tsp
Cashew nuts : 8-9 counts cut into half
Salt : to taste
Water : 2 cups
Freshly chopped coriander(Cilantro) Leaves : for garnishing.

Preparation:
• In pressure cooker on a medium flame heat some ghee and add cumin seeds to it.
• Let it heat and add cloves and bay leaf .
• Now add sliced onions and let them get golden brown in color. Add all vegetables i.e carrots,green peas .Keep on stirring and let them cook for a while.
• Add cashew nuts and rice to it and continuously keep on stirring everything for a while.
• Add red chili powder, coriander powder and garam masala to the rice.
• Add water double to the quantity of the rice.
• Close the lid and let it pressure cook till 1 whistle on medium flame.
• Turn off the heat and let it cool down.
• Garnish with some freshly chopped coriander leave and serve hot with some yogurt raita or butter milk.

Read More

Veg Kolhapuri Recipe

Veg Kolhapuri Recipe

Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes
1/2 cup Cauliflower, medium florets
1/2 cup Green peas
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely chopped
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder
2 tsp red chili powder
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Preparation:
• Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
• Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder(gives very nice bright red colour to the gravy). Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
• Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
• In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately pour it over the prepared vegetable gravy. (Tadka is optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.)
• Stir well and Garnish with fried cashews. Serve hot with Naan , Roti,Phulka or Chapati.

Read More