Crispy Veg Heart Cutlet#SundayFunday

These are Restaurant Style cutlets, crisp, savory, golden, delicious and not oily. Kids as well as adults love this as snack or appetizer. There are so many ways to make them. These vegan vegetable cutlet are deep fried, you, can also shallow fry.

Ingredients
3 Boiled Potatoes - peeled & mashed
2 Medium Carrots - finely chopped
100 Grams French Beans - finely chopped
100 Grams Sweet Corn - finely chopped
50 Grams Green peas - finely chopped
1 Teaspoon Salt or to taste
1 Teaspoon Butter
1 Tablespoon Olive Oil
1Teaspoon Heaped Red Chilly Flakes
1 Teaspoon Oregano - crushed
1 Teaspoon Black Pepper Powder
½ Cup Fresh White Bread Crumbs

For The Slurry
2 -3 Tablespoon Corn Flour
2 -3 Tablespoon All Purpose Flour

Water - as required

Oil -  As Required For Deep Frying
To Serve
Tomato sauce

Method

In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

In a pan heat a tablespoon each of oil and butter, then add chopped corn and green peas and high flame continuously keep stirring till all the moisture evaporates. Then add in chopped beans and carrot, and keep stirring on high flame till all the moistures evaporates and are soft. Remove this on to large plate and spread it so that it cools down completely. Once the veggies cool down then add in mashed potatoes, add in salt, chilly flakes, oregano, black pepper powder and massage them well, then add 1 tablespoon corn flour and 2 tablespoons heaped bread crumbs and mash it well till it forms a smooth ball. 

Divide this into small balls. Oil the heart shape mold and press the ball into it remove and arrange this on to a plate. Like wise make all the cutlets.  
Make a slurry of 1 tablespoon each corn flour and all purpose flour with a pinch of salt, add water little at at time to make a smooth and thin slurry.

Dip in the slurry and remove all the excess slurry, coat in bread crumbs . Make all like wise.

Heat oil in a deep frying pa and deep fry on medium high flame till golden and serve with ketchup.

Labels: Kebabs, Cutlets, Vegetarian, Starters, Appetizer, Sunday Funday, Mixed Veggies, Restaurant Style, Vegan

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday Recipes Of The Heart.  

Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls  

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

Cream of Chicken Soup #soupswappers

This is a Copy Cat Restaurant Style Cream Of Chicken Soup, a tasty and a delicious basic cream of chicken soup.  A very popular recipe, perfect for monsoon season.  It's raining heavily and you are enjoying a steaming bowl of Cream of Chicken Soup.. yum..

We enjoyed this soup and had it with steamed veggies, like cauliflower, broccoli, french beans or carrots.  This becomes a healthy and complete dinner with all necessary nutrients required.

Serves 2

Ingredients
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion -  chopped
1 Celery stalks -  chopped
1 medium Leek-  chopped

1 Tablespoon Parsley leaves1 Tablespoon Butter
1 Tablespoon  Plain Flour

1/2 Cup Milk
2 - 3 Tablespoon Fresh cream

Salt and Pepper powder to taste

Method

Take the basic Chicken stock ,   in a large sauce pan add onion, celery, parsely and leek , over medium-high heat, bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 to 45 minutes or till it reduces to 2 cups. Strain it into to a bowl when cooled slightly.   Discard solids.

Melt butter in pan over medium  heat, add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and whisk till  form a smooth mixture add the stock, and whisk again till well mixed and bring it to a boil, now add the chicken mix well and bring to the boil.   Cover and  cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper add the cream and  let it simmer for a minute.  

Serve hot with steamed veggies and a sprinkle of pepper  powder ...Enjoy

My Notes
You can use cornstarch instead of flour to make the roux.

The texture can get lumpy really quickly, I,  suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.

Labels : Chicken Soup, Soup, Soup Swappers, Healthy, Chicken, Fresh Cream, Restaurant Style

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