VEGE CUTLET (Suvai )

The other day I tried this vegie cutlet in the oven & it came out pretty good.

Potato - 1 - boiled & mashed
carrot - 1 - boiled & mashed
peas - a little - boiled mashed
beans - 4 strings. - boiled mashed

onion - 1 - cut fine
ginger a little piece. grated
G. Chillie - 1 or red chillie powder according to yr taste.
1 slice bread - crumble & keep aside.

2 cloves
1 inch cinnamon
powder the above two & keep aside.

In a kadai...add little oil & add little jeera to this add the cut onions / chopped green chillie / ginger fry for a bit & add the powder....now quickly add in the mashed vegies...give it a good stir...add salt & a little lemon juice......once this cools....add crumbled bread...depending one or two slices ( this helps in binding).

Now take a baking sheet & smear some oil on it. Divide the mashed vegies into portions & shape them like a cutlet....i did small rounds....now smear some oil on both sides of these cutlets & put them on to a preheated oven (between 350 & 400 degrs). Allow it the sides to become slightly brown...then flip & do the same.
U can add garam masala too if u like.
This can be eaten with yogurt / ketchup / mint or corriander chutney....or even plain.
Enjoy!!!

ONION RINGS BY NOV

ONION RINGS

You need the above kind of onions, not the red variety we use for everyday cooking.
Cut slightly thick rings. Separate the rings.
In a bowl, whip some yogurt (thayiru) with water.
Once there are lots of bubbles, soak the onion rings in the mOru for a couple of hours.
Now coat the onion rings with rice flour and deep fry.
Once the onions are light golden color, remove from oil, drain and salt.
Very crunchy onion rings ready!

GOLDEN BRINJAL ROUNDS ( Kugan )

GOLDEN BRINJAL ROUNDS

Ingredients:

½ cup besan flour
1 tsp coriander powder
2 tsp chillie powder
¼ tsp garam masala powder
½ cup curds
Little pepper powder
Salt to taste
Water to bind the flour
300 grms, long brinjal cut into thick slices
Little oil

Method:

Mix all the ingredients, except the oil to a dosai batter consistency.
Heat a flat non - stick pan with little oil.
When hot , dip the brinjal slices in the batter.
Arrange them in the non-stick pan.
Shallow fry them on both sides till golden in colour.
Remove and serve with a dip.

SALT AND PEPPER TOFU

SALT AND PEPPER TOFU

Ingredients.

Marinate:
3 firm tofu cut into cubes
1 tsp plain flour
1 tsp corn flour
1 tsp soy sauce
¼ tsp white pepper powder
½ tsp garlic powder
Little salt
Oil for frying

2 tsp oil
1 big fresh red chillie, seeded and cut fine
2 pips of garlic chopped very fine
1 tsp coarsely ground black pepper
¼ tsp grated fresh ginger
2 tsp sliced scallions
Little soy sauce

Method:
Marinate the tofu in the above ingredients for 20 minutes.
Do not use any water.
Heat oil in a pan, shallow fry the tofu until golden.
Remove and keep aside.

Heat 2 tsp of oil in a pan, add in the chopped garlic.
Sauté well, add in the ginger, chopped red chillie,
Add in the fried tofu, the black pepper powder,
Soy sauce and the scallions.
Stir fry well for a minute and remove

FISH FINGER FRY

Ingredients:
500 grms of boneless fish fillet cut into finger lengths.

Marinate:
1 tbs of lime juice
1 tsp white pepper powder
1 tsp ginger juice
1 tsp garlic juice
¼ tsp chillie powder
Salt to taste


100 grms bread crumbs
3 eggs
Oil for frying

Method:
Clean the fish fingers and marinate in the ingredients
for about 30 minutes.

Heat oil in a wok.
Beat the eggs lightly in a bowl.
Dip the fish fingers in the beaten egg.
Roll it in the bread crumbs, and deep fry.
Remove when golden to a kitchen paper.
Serve with chillie sauce.

FISH FINGERS

Cook fish in water to which lil salt and turmeric powder is added. De-bone and mash it.
Add in soya sauce, tomato sauce, chilli sauce, pepper powder, lemon juice(optional. can use vinegar aswell), salt. Mix well and shape it into logs(finger like).
Beat an egg and dip the fish fingers in it.
Roll them in bread crumbs and deep fry or shallow fry in oil .
Done!!!

SOYA 65

MARINATED SOYA BALLS
FRIED SOYA BALLS

Ingredients:

200 grms soya balls
1 tbs all purpose flour
1 tbs corn flour
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
1 tsp tomato sauce
Salt to taste
Oil
2 sprigs curry leaves for garnishing.

Method:

Put the soya balls in boiling water with little salt.
After about 10 minutes, squeeze out the water.
Add more water and squeeze out the second time.

In a bowl, add in the soya balls, all purpose flour,
corn flour, ginger garlic paste, chillie powder,
tomato sauce and salt.
Mix every thing well and marinate for about 30 minutes.

Heat the oil in a wok, add in the curry leaves.
Fry them for a second and remove and keep aside.
Now add in the marinated soya balls and deep fry them.
Remove to a kitchen towel.
Arrange on a plate and garnish with the fried curry leaves.

It can be served with sauce as a starter or as a side dish.