Crispy Vegetable Cutlet Recipe - Heart shaped cutlets - Valentine's Day Specials - Step by step

  For today's valentine special recipes, I have chosen heart shaped vegetable cutlets. This is one of the kid's favourite recipes. I have prepared these clutlets ,several times. But have blogged.When I made these for Rohith's birthday, it was a very big hit among our friends. One of my friend was asking for the recipe,so hence the post. To get crispy vegetable cutlet, all the vegetables has to be cooked moisture free. Alter the amount of masala for the cutlet according to our taste. Try these and make your kids happy :)
Check my other cutlets recipe here..

1.Fish cutlet sandwich

2.Chicken cutlet 

Preparation time: 10 minutes

Cooking time : 15 mins

Frying time : 10 mins

Yield : 14 cutlets

Ingredients:

1.Potatoes - 2 (big)

2.Carrot - 1

3.Peas - 1/2 cup

4.Corn - 1/2 cup

5.Beans - 1/2 cup

6.Chilli pwdr - 1tsp

7.Garam masala - 1/2 tsp

8.Cashews - 2 tbsp

9.Cilantro - few

10.Bread crumbs - 1 cup

11.Maida - 1/2 cup

12.Water- as needed

13.Oil - For frying

14.Cumin seeds - 1/4 tsp

15.Salt - to taste

16.Turmeric powder- a pinch

27.Ginger garlic paste - 1/2 tsp.

* Wash and boil the potatoes in cooker,with little turmeric powder.Once the potatoes are cooked,take it out of the water immediately.This will stop the potatoes ,from absorbing the water.Peel the potatoes and grate them finely. This way ,the potatoes are mashed well. * Chop the vegetables finely. Add water to the pressure pan.Steam the vegetables ,by keeping them in a bowl . This way, the vegetables are steamed finely. Don't cook the vegetables in water, if not the nutrients are wasted in the water. Pressure cook the vegetables for atleast 2 whistles. * Once the vegetables are cooked, take the vegetables in a white cloth. This will make the water content in the vegetables to be absorbed by the cloth. * Make a pouch with the vegetables and squeeze out the excess water. Keep the strained water and use it, when we make roti dough,soups or in any curries. Because this water has so much nutrients ,so don't waste it. * Roughly chop the strained vegetables finely.This will help the vegetables to blend with the potatoes. * Take a pan, add oil temper with cumin seeds. Now add the chopped vegetables to the oil. Now add turmeric powder,chilli powder and garam masala to the vegetables.Let the masala , loose the raw smell. Add ginger garlic paste and saute.At last add salt to the masala.Let the vegetables cool down . * Take a mixing bowl, add the boiled potatoes,sauteed vegetables,chopped cashews and chopped cilantro.  * Mix the vegetables well and form a soft dough.The dough should be moisture free. * Divide the dough into equal sized balls. The balls should be equal in size. If the balls are thin,then cutlet will break,while frying. * Now we can just press them into discs or shape them any shape your cutletlets. But I had a heart shaped cookie cutter,so used to make the cutlet.Place a ball inside the cutlet. * Press the vegetable balls into heart shaped disc. Press it evenly. * Similarly, shape the cutlets in this way. *  Take maida in a bowl. Slightly dust the cutlets with maida. In another bowl,add flour and water and form a thin batter out of it. * Dip the cutlets in the batter. Shake the cutlets to drip the excess batter. * Now dip the battered cutlets in a bowl of bread crumbs. Before coating with bread crumbs, wipe your hands with a kitchen towel or use the other hand,which is dry. * Similarly, coat the cutlets in bread crumbs. Leave the cutlets for a while. At this stage, we can store the cutlets in the freezer.Keep the cutlets in a air tight container,with tissues between each layer. When needed, thaw the cutlets and use. * Heat oil in a pan. Let it be hot, not smoking hot. Drop the cutlets in hot oil. Cook both sides,till it becomes golden brown. Make sure it is browned evenly. * Once cooked, strain the cutlets on a tissue paper,to take off the excess oil. Serve the cutlets with some ketchup or ranch !!!

Notes:
* Potatoes has to be grated finely, to get a good shaped cutlet.
* The vegetables has to be chopped finely.If not ,we will not be able to shape them.
* Remove any kind of moisture from the cutlet, if not it will break,while frying.
* Alter the masala ,according to our taste.
* After shaping,if you feel the cutlets are loose, then refrigerate them for atleast 30 minutes and fry.
* The cutlets can be made ahead and freezed. When we want, just thaw and fry them.
* Try to fry the cutlets in hot oil, if not it may disintergrate.
* To avoid calories,we can shallow fry or even bake them.
* Cutlets, can be served with ketchup.

Heart Egg Cake - Baked Egg Omelette - Valentine's `Day Specials - Step by Step

    For this month's "Friendship 5 Series", we have chosen the theme as "Heart shaped food". So here I am with a easy egg cake aka baked egg omelette.Making a heart shaped egg omelette was in my mind for so long. But baking idea came, when saw these type of pictures in pinterest. So baked the egg with lot of vegetables and served it to my kids. We can also alter the recipe, by sauting the vegetables in oil. This will add some flavour to the egg. My version was quick and easy.Which is very suitable for kids. You can make it your version. Serve this for your valentine and impress them on Valentine's day.

Preparation time: 10 mins
Baking time : 20 -25 mins
Serves - 2

Ingredients:
1.Eggs - 3
2.Mixed veges - 1/2 cup ( Carrot,Corn,Peas)
3.Salt - as needed
4.Pepper powder - as needed
5.Oil - for greasing
6.Water or milk - 2 tbsp

Method:

* Break eggs in a glass bowl. Since, Ashwath and I were there at home, used just 3 eggs. You can use any number of eggs, but make sure you pour it in a suitable bowl.This cake is not going to rise, still use appropriate pans. * Beat the eggs, add salt and pepper to your taste. Since I prepared for Ashwath, used very little seasoning to the eggs. You can also use some crushed chilli flakes or some other spice.Add water or milk to the eggs , this will dilute the eggs and it will spread evenly.Don't use more water, if not the egg may break while leaving from the pan. * I have used chopped carrots,corn and peas. You can also use spinach or cooked potato.Everything should be finely chopped, inorder to cook them uniformly. * Pre heat the oven. Grese the pan with oil. We can also use muffin pans to bake this omelette. I had a heart shpaed pan, so used it. If you have silicone mold, it will be easy for releasing the cake. Instead of oil, we can also use non stick spray. * Spread the veges evenly in the pan. Make sure, the gaps are filled well by the veges.` * Pour the egg mixture to the pan.Make sure the egg mixture,fills the pan evenly. * Bake the cake in the oven for almost 20 to 25 minutes, or untill the cake stops jiggling in the centre. * Once done, remove the cake and cool it on a wire rack.Take a knife and run through the cake on its sides.Turn the pan over a plate and tap it. If its not coming out properly,use a pizza lifter and take the cake out. Using a non stick cooking spray,will help us getting the cake out.

Notes:.
* To have a different taste, we can also saute the veges in oil , add some curry powder and then add it to the pan.
* We can also add some flavours to the cake, by adding oregano.
* Take care,while removing from the pan.Some times,it will stick to the pan.So use a cooking spray or use a silicone pan to take it out easily.
* The veges can be altered according to our taste.
* We can also add some cheese on top of the egg mxture.
* If you don't have oven, then just steam the omelette in  idli cooker or rice cooker. Just place the pan inside the cooker.
* We can also, add the egg mixture first and spread the veges on top,for the cake to come out easily from the pan. The veges can be sauteed.
* If you don't have a heart pan, use a normal pan and bake. Then we can cut it according to our taste.

Home made Ragi Idiyappam - கேழ்வரகு இடியாப்பம் - Breakfast ideas

      Things are getting well here in Charlotte ,NC. It was a hectic move for us. Actually,we were not prepared for the sudden move. But things changed quickly and we got settled to much warmer place,then Minnesota.Our cars and things came here last week.So we started un packing and arranging this weekend. This place is so calm and quiet. Its like a hill station ,with pleasant climate and tall trees.At times, it irritates me,as I am not a silent person.Not much friends around. Feeling home sick. If I sit like this for the next 2 days, I will become mad. So took my blog props and cooked a simple breakfast today.And hence the post.
    This particular canister was gifted to me ,by my friends ,during my send off in MN. Looks cute isn't ? Thank you "Vicksburg"- ians for the love ,you have showered on me.Hope to get some friends to get along here.

Check my other Ragi recipes here...

1.Ragi Puttu

2.Ragi adai

3.Simili

 4.Ragi Koozh

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 6 idiyappams

Ingredients:

1.Ragi flour - 2 cups

2.Water - as needed

3.Salt - as needed

4.Oil - for greasing

To serve:

1.Idiyappam - 1 cup

2.Shredded coconut - 1/4 cup

3.Sugar - 3 tbsp

4.Cardamom pwdr- a pinch

Method:

* Take the flour,salt in a mixing bowl. The flour should be lump free, if not the idiyappam will not come properly.    * Take the water in a bowl and bring it to rolling boil. The water has to be really hot. If the water is not rolling boiled, then the idiyappam cannot be pressed easily. So the water has to be boiled to its maximum temperature. * While the water is boiling,lets grease the idli plates and the murukku press with oil completely. This will release the idiyappam out of the idli plate easily.We can also grease our hands ,while shaping the dough. * Now pour the boiling water to the mixing bowl, little by little and form a very soft pilable dough. the dough has to be super soft, if not ,pressing the idiyappam will be very difficult. If the dough is sticky, we can also add little oil to make it non sticky. * Divide the dough into  equal sized balls.Take the mururkku press and fill it with a ball.Press the idiyappam press and fill the plate. If you find it hard to press the murukku press, then boil some more water and add it to the mixing bowl.But the water has to be really hot. (Sorry I cudn't take the picture of filling and pressing the idiyappam . It was hard to handle both idiyappam press and the camera).  * fill the bottom of the idli cooker with water and arrange the plates inside.Cook the idiyappam for 5 to 8 minutes, or untill the steam comes out. * Take the plates out and let them sit for a while. Don't try to take the idiyappam ,when it is hot, then the idiyappam will stick to the bottom.When they are warm, store in hot pack. Serving the idiyappam: * While serving, take a plate, shred the idiyappam and place them on it. * Crush the cardamom finely. Sprinkle sugar,coconut and cardamom powder to the idiyappam.                                                                                          Serve it with banana or pappad.

Notes:

* Use fresh ragi flour, for a better taste.

* Boiling water to maximum temperature, yields soft idiyappms.

* We cannot store the dough   next day and make idiyappam. So prepare the idiyappam immediately.

* We can serve the idiyappam with sugar and coconut or we can temper some mustard seeds,urad dal and red chillies to make it savoury.

* We can store the cooked idiyappam till 2 days in refrigerator.

* Always crush cardamom pods as needed, to have aromatic idiyappam.

Coconut Chutney - தேங்காய் சட்னி - Side dish for Idlies and dosais - step by step

     Coconut chutney is a very basic chutney or dip, It is a staple in many house hold of Tamil Nadu. A perfect chutney depends on the combination of coconut and roasted gram dhal. If you increase the amount of roasted gram dhal, then the taste will not be accomplished. The perfect white colour of the chutney depends on the coconut. The brown skin of the coconut has to be removed,before grinding. We can also add shredded coconut to get white colour of the chutney. 

Ingredients:

1.Coconut pieces - 4 to 5

2.Green chillies- 3 to 4

3.Onion - a small piece

4.Roasted gram dhal - 3 tbsp

6.Salt - to taste

7.Water - as needed

To temper:

1.Oil - 1 tsp

2.Mustard seeds- 1/2 tsp

3.Urad dal- 1/2 tsp

4.Curry leaves - few

5.Hing - a pinch (optional)

Method:

* Usually, the proportion of coconut to roasted gram should be high to get a very tasty chutney. Some even skip the addition of roasted gram dhal . Adding little onion will give a spicy kick to the chutney.Addition od green chillies ,can be altered to our taste. My MIL will add one or two garlic pods instead of onion.

 

* Take all the ingredients in a jar ,add little salt and grind it first, without adding water. If you add water initially, then your chutney will not be perfect. First pulse the ingredients coarsely and add little water to the mixie.Grind it to a smooth paste,adding little water.Adjust salt to your taste. Some will prefer the chutney to be thick. So add water according to your consistancy.

* Take a pan, add oil. Temper with mustard seeds,urad dal and curry leaves. Pour it to the grinded mixture and mix it. Some prefer to add little hing to the tempering. It will give a nice aroma to the chutney.

Serve it with idli or dosai.

Notes:

* We can use shredded coconut too.

* To get a perfect white chutney, the outer brown skin has to be removed.

* We can also skip the addition of roasted gram dhal and use only coconut.

* We can also substitute green chillies with red chillies, but it will change the colour.

* Addition onion gives a kick to the chutney, but you can skip that, if you don't like it.

* Adding hing, while tempering will give a nice aroma to the chutney.

* chutney can be stored in refrigerator for 2 days.

Linking this to "Friendship 5 Series ", started by "Savitha Ramesh" and "Geetha Achal"