70. Vegetable Cutlet

Ingredients
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Powder
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder &
salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked
vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry
for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to
cool.
7.Then make them into small balls and dip it in the above said Maida
consistency & immediately smear them in the above said powder and
spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them
by adding little bit of oil till it turns into brown in the wok or thava.
Servings: 12-15 (depends upon the balls you are making)
Side Dish: Ketchup, Chilly chutney

69. Bread Besan Bajji

Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep.

68. Vaangi Baath (Brinjal Rice)

Ingredients
Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves
Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

67. Tikha Baigan Masala

Ingredients
1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera
Method
1.Take all the ingredients grind it at once in mixer, do not add water.
2.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3.Fry the mixture properly. Take of the pan from stove and let it cool.
4.Take the brinjal slit it in 4, fill the mixture in the brinjal.
5.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,
cook it.
6.Add little water to the brinjal. Put small piece of jaggery to taste if
required.
7.Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready

66. Tur Dal Kofta

Ingredients
2 cups tur dal
6-7 green chilles, chopped
3tb.spoon cumin seeds
1 pinch asafotida
Salt to taste
3tb.spoon finely chopped corriander leaves
3-4tb spoon grated coconut
Method
1.Soak tur dal over night. Then wash it thoroughly.
2.Grind it coarsly.
3.Then add chopped chillies, corrinder leaves, grated coconut, cumin
seeds, asafotida & salt mix it thoroughly.
4.Then make small koftas (balls) with the mixture pressure cook for 15
min.
5.Serve hot with rice dishes.

65. Pineapple Gojju

Ingredients
1 canned (small) crushed pineapple
1 table sp sesame seeds
1 table sp urad dhal
1 table sp channa dhal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida (hing)
1/2 tsp tamarind paste
a small piece of jagerry OR 1 table sp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 table sp's Oil for frying
1 tsp mustard seeds
Method
1.Dry fry sesame seeds, urad dhal, channa dhal, red chillies and
asafoetida till they all turn roast(frying time 5-6 mins)
2.Grind the fried ingredients with green chillies, chick peas, tamarind
paste, jaggery (or brown sugar) and grated coconut to a smooth paste
(add little water while grinding).
3.In the meantime, keep oil in a kadai and let it heat for a minute. Then
put mustard seeds and turmeric powder and allow mustard seeds to
pop.
4.Then put the canned crushed pineapple to it and fry the pineapple for
about 15 mins approximately.
5.Later on, add the ground paste to the fried pineapple and fry further 10
mins.
6.Add salt according to taste
7.Remove kadai from the heat.
8.This goes well as a side dish with chapatis or rice & rasam and can be
eaten hot or cold.

64. Cabbage Kofta Curry

Ingredients
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Method
1.Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

63. Mysore Pak (South Indian Dish)

Ingredients
Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups
Procedure
1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.
Cooking time: 45 minutes.
Yield: 40 medium sized pieces.