Appetizers/Snacks

Vegetable cutlet

Vegetable cutlet

 

vegetable cutlet

The last two weeks had been crazy for me and I have not been able to blog nor visit any of my bloggers site. My husband was out-of-town for a week, well this is not new to me! But I had to drop my son and pick him up from the Montessori, which is my husband’s job as the montessori is very close his office. So dropping him off and driving to my workplace took me more than an hour and a half each way and  I was actually spending more than three hours on the road everyday, which was very tiring and exhausting after working for 8 hours (I know a lot of people who commute long distances for work and I bow to them!!!). Then coming home and spending some time with my kiddo, feeding and putting him to bed completed my day….Having guests at home the next week kept me even busier. All in all no time to BLOG!!!

Now that I am free of few things, I present here a delectable appetizer which is very popular in every Indian restaurants and chaat houses….

Ingredients:

Mixed vegetables- 1 cup chopped and boiled (I used beans, carrot and peas)

Potato- 1 cup (boiled)

Cilantro- 1/2 cup

Red chilli powder- 1 tsp (adjust the spice level according to your taste)

Coriander seeds- 1/2 tsp

Ginger garlic paste- 1/2 tsp

Turmeric- a pinch

Lemon- 1

All purpose flour- 4 tbsp

Bread crumbs- 1/2 cup

Salt

Oil for frying

Method:

Peel and grate boiled potatoes. Heat a tablespoon of oil in a pan and add cumin seeds, once it splutter add turmeric, ginger garlic paste, sauté for few seconds and add grated potato, chilli powder, chopped cilantro and mix well. Squeeze as much as water as you can from the boiled vegetables and then add it to the potato mixture. Then squeeze some lemon for more taste. Sauté until the remaining water evaporates, for about 2-3 minutes.  Add salt and adjust the spice level at this point. The patties is the one which gives a great taste for the cutlet when fried. Allow the mixture to cool.

Meanwhile.. in a frying pan, add enough oil to fry the patties and turn on the heat. Put all-purpose flour and breadcrumbs in two different dishes  mix water to all-purpose flour and make a thick batter and keep it ready. Divide the mixture into equal small portions and flatten them into desired shape with 1/4 inch thickness.

Vegetable patties

 

Dip the patty first in all purpose flour batter and then coat it completely with bread crumbs and fry in the heated oil until golden brown. Enjoy with ketchup  and mint chutney.

vegetable cutlet

vegetable cutlet

 

 

 

 

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Appetizers/Snacks

Goli Bajji

 

Goli bajji also called as mangalore bajji or baje,  a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe.  The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.

Ingredients:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves– few

Cumin seeds– 1/2 tsp

Sugar- A pinch

Salt- To taste

Oil- For frying

Preparation:

Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too.  If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame.  Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).

Note:  Keep yogurt/curds in room temperature for 1-2 days to make it really sour.

We can also make bajjis, just by mixing maida, curds and salt.

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