Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Vegetable Cutlets with Coriander Mint Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Vegetable Cutlets with Coriander Mint Chutney


Shallow fried cutlets made with potato and mix vegetables, served with a coriander and mint chutney.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              7-8 Cutlets

Ingredients:


For the cutlet:


Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney
3 - 4 medium sized Potatoes
1 small Carrot
2 Tbsp Green Peas
7-8 Green Beans
1/2 Beetroot
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch Garam masala 
1 Tbsp Flour / Maida 
3 Tbsp Milk 
3-4 Tbsp Fine semolina / Chiroti rava
4-5 Tbsp Oil
Salt

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves 
1 Green chilli 
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


Boil the potato until done. Peel and mash them.
Chop carrot, beans and beetroot finely. Boil them along with the peas until done.
Drain and add the vegetables to the potato.
Add all the spices and salt to the potato and mix well.
Shape into cutlets. You can be creative and make fancy shapes.
Mix the flour and milk until there are no lumps.
Heat oil in a pan.
Dip the cutlet in the flour-milk mixture and dip in semolina and place in the pan.
Cook on each side for around 2 mins each.
Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


Grind everything in the mixer/blender with 1 tbsp of water
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Ranjaka (Red chilli chutney)

This fiery fresh red chilli chutney is a favourite in north Karnataka. Only the brave hearted can take it on. I had a few red chillies that were old and were going to go bad soon, so I decided to make this and store it. It can be eaten with rottis, chapatti or rice. It can also be added to dals and gravies to spice them up.





Ranjaka


fresh red chilli chutneyChutney made from fresh red chillies

Recipe Type:  Chutney
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              200 gms

Ingredients:

1.25 cups fresh Red Chillies
10-12 cloves of Garlic
1 tsp of Tamarind pulp
1/4 cup of Water
1 tsp Mustard seeds
1-2 Tbsp Jaggery or Sugar
1/2 cup Oil
Salt

Method:

  • Soak tamarind in half cup water for 10 mins
  • Heat 1 tbsp. oil in a kadhai and fry together the whole red chillies and the garlic for 2-3 mins on low flame. Do not slit or cut the red chillies.
  • Let it cool. Grind together the red chillies, garlic, tamarind, jaggery and salt. Add a little of the tamarind water to obtain smooth consistency.
  • Heat 1 tbsp. oil in a kadhai and add the mustard seeds. Once they splutter, add the tempering to the chutney.
  • Add more oil to the chutney as needed. It needs a lot of oil to cut down on the spiciness. Add as per your taste.
  • I used extra virgin olive oil. You may use regular refined oil.


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Heerekai Sippe Chutney | Ridgegourd Chutney | Toorai Chutney

Heerekai Sippe Chutney is a flavorful chutney made from Ridge gourd peel, coconut, red chillies and cumin seeds.

heerekai turai toorai tori luffa ridge gourd sippe peel chutney


What's your pick with that hot Dosa on a Sunday morning? Chutney or Sambar?

If you just chose Chutney, you are gonna love this new flavorful fibre filled Heerekai Sippe Chutney.

If you chose Sambar, may be it is time you tried this flavorful fibre filled Heerekai Sippe Chutney.

See what I did there? *wink*




Heerekai means Ridge gourd or Toorai or Tori. It a long green vegetable with ridges running through its sides. Heerekai is one of the healthiest vegetable around. It isn't starchy like the potato or slimy like the okra or juicy like the cucumber. It is somewhere in the middle there, totally forgotten by many. You may also know it as Luffa and this is what a natural Luffah is made of. Heerekai is eaten when it is still green and not yet ripened. It is full of fiber and super low in calories. Win-win!!!

Sippe means Peel in Kannada. This chutney is made using the peel of the Heerekai and fresh Coconut. While the Heerekai flesh has a very neutral taste, it's peel is very Earthy in taste. To make this chutney, we first need to lightly peel the Heerekai and discard the "ridges". Once all the ridges are discarded, peel again to remove the dark green peel. This is what we will use in our chutney.
This peel is then cooked until it is slightly soft and blended together with cumin seeds, dried red chillies and fresh coconut to give an earthy fiber filled chutney.



I added a tempering of mustard seeds, urad dal and curry leaves because I am a big fan of tempered chutneys. You can skip this.

If you liked this, you may also like:





Heerekai Sippe Chutney | Ridgegourd Chutney | Toorai Chutney


heerekai turai toorai tori luffa ridge gourd sippe peel chutneyHeerekai Sippe Chutney is a flavorful chutney made from Ridge gourd peel, coconut, red chillies and cumin seeds.

Recipe Type:  Side
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                1 cup


Ingredients:


1/2 cup Ridge Gourd Peel or Heerekai Sippe
1/3 cup fresh Coconut
1/2 tsp Tamarind pulp
2-3 dry Red Chilli
1/4 tsp Cumin seeds or Jeera
3 tsp Oil (Optional)
1/2 tsp Mustard seeds(Optional)
1/2 tsp Urad Dal (Optional)
6-8 Curry leaves (Optional)
3-4 Tbsp Water
Salt to taste

Method:


Peel the heerekai/ ridge gourd. Do not use the ridges in the chutney, they are very hard and will not grind properly. Use the remaining part of the peel.
Heat 1 tsp of Oil in a pan and add the chopped peel. Fry for 1-2 minutes. Add 2 Tbsp of water and cover and cook for 4-5 minutes.
Allow the peel to cool.
Grind together the coconut, peel, cumin seeds, tamarind, red chillies, and using 2 tbsp water into a fine consistency.
Heat oil in a pan.
Once hot add the mustard seeds and let them splutter. Add the urad dal and curry leaves and immediately pour the oil on the chutney.
This tempering is optional. Chutney tastes good even without it.
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