Veg. cutlet

Picture 1

Picture 2

Picture 3

Ingredients:

• Cabbage finely chopped                :  1 cup
• Onion finely chopped                     :  1 cup
• Carrot finely chopped                    :  1cup
• Green peas half boiled                    :  1 cup
• Potato half boiled finely chopped    :  1/2  cup
• Tomato finely chopped                   :  1 cup
• Coriander leaves                            :  1/2 cup
• Garlic, ginger and green chilli paste :  2 tsp
• Curry leaves
• Bengal Gram flour (senagapindi)     :  1/2  cup
• Corn flour                                      :  1/4 cup
• Salt to taste
• Oil for fry

Procedure: 

1. Take a big bowl. Add all ingredients and mixwell. No water to be added. (pic. 1)
2. Allow it for half an hour.
3. Heat a frying pan and add 1 spoon of oil. Make a ball of the above mixture, press it slightly and put it on the frying pan. (pic.2)
4. Cook it on the heated pan, put some oil and cook the cutlet both sides on  low heat until it becomes golden brown. (pic.3)
5. Serve with ketchup.

Coriander rice

Ingredients:

• Cooked rice           3 cups
• Coriander paste      3 tbs
• Green peas             1/2  cup
• Salt to taste
• Oil for seasoning

For seasoning:

• Mustard seeds                  ½  spoon
• Cumin seeds                     ¼  tsp
• Green chili                        1
• Red chilli                          1
• Curry leaves

Procedure:

1. Take cooked rice in a bowl and allow it to cool.
2. Peel and wash coriander leaves and grind it into paste. 
3. Take oil in cooking vessel and seasoning with mustard seeds, cumin seeds, red chilli,  grreen chili and curry leaves 
4. Add coriander paste to the seasonig and fry for 5 minitues. 
5. Add this sesoning with coriander paste, boiled green peas and salt to the rice and mix well.
6. Coriander rice is ready to eat. It is good with some masala curry.                                                                           

raddish pickle (temporary)

Ingredients:

• Raddish                    2
• Lemon Juice             1 Big size
• Green chilliles           5 or 6 cut into vertically
• Salt to taste
• Turmeric Powder     1 pinch

Procedure:

1. Wash and peel raddish and cut into thin pieces. Take into a dry dish.
2. Add lemon juice, turmeric and salt.  Mix well.
3. Keep it for  one day.
4. Now the temporary raddish pickle is ready to eat.
5. Serve with rice or roti.

(It will remain good for 2 days openly, otherwise keep it refrigerator for longer use in longer period)

Small glass shape Idli

Ingradients:

•    Split black lentil    (urad dal)    1 cup
•    Uppudu nooka (idli ravva )      2 cups
•    Salt  to taste
•    Small glasses                           6 

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
3. Grind the Black gram dal   to a paste in a  grinder.
4. Remove the paste into vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
6. Leave the paste to ferment overnight.
7. In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
8. Pour 2 cups of water in a pressure pan and put the glasses in water.Close the cooker with the lid.
9. Cook for about 10 to 15 minutes until the idlis are done.
10. Remove the glasses from the steam and allow it to cool. Remove idlis by using with  wet knife.
11. Serve with chutney or sambar.

(Advantage: No need with the idli stand, can be prepared with the 
pressure cooker or steel box with cover)