Keerai Cutlet

Ingredients:

Keerai (Any green) – 1 bunch
Big onion – 1
Tomato – 1
Sambar Powder – 1 teaspoon (heaped)
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Besan flour – 1 cup
Salt – 1 teaspoon or as per taste
Oil – five to six tablespoons

Wash and chop the greens into tiny bits. Chop onion and tomato finely.

In a kadai put two to three teaspoons of oil.
When it is hot add chopped onion and fry for a while.
Add ginger garlic paste and stir well. Then add tomato pieces and fry till it mashed well.
Add sambar powder, turmeric, garam masala and salt and mix well.
Then add chopped greens and just mix it for a second.
Switch off the stove and remove.
When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
Take lemon size dough and make a ball and flatten it slightly. Heat tawa and grease it with little oil.
Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
Turn the cutlets gently after few minutes and allow to cook for other side. Repeat this till the cutlets are crispy and nice brown colour.

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.

Pumpkin Cutlets

Ingredients:
1 medium sized pumpkin
9 medium sized potatoes
6 green chillies
a pinch of asafoetida
1 tsp mustard
1 1/2 tsp black gram dal
juice of half a lime
4 tbsp fine semolina or rice powder
3 tbsp ghee
a few curry leaves
salt to taste

Method:
1. Wash and peel the pumpkin, cut into cubes and boil till sufficiently soft for about 15 minutes and keep aside.
2. Boil, peel and mash the potatoes.
3. Add salt and lime juice.
4. Heat two teaspoons of ghee in a frying pan, add mustard, black gram dal, a few curry leaves and the green chillies cut into pieces.
5. After the spluttering stops, add mashed potatoes, pumpkin and salt.
6. Keep a tawa on the fire and smear it with a little ghee.
7. Make into balls.
8. Dip each ball in the semolina or rice powder and roast on the tawa

Serve hot.