Oct 14, 2011


Carrot - 2
Green chilly -1
Green coriander leaves - 3 strangs
Curd - 2 cups
Salt 1 tbs
Sugar 1tps
Jeera powder a pinch

1. Grate the carrots into thin strips.
2. Chop the green chilly and coriander finely.
3. In a bowl add the curd salt and sugar and beat well.
4. Add the carrot, coriander, green chillies and mix it well.
5. Refrigerate and serve chill as side condiment for any rice variety.
Those who do not prefer onion raita can easily go in for it.
Its a extremely cool and high vitamin product.

Aloo & Bread Cutlet with a twist

Aloo/Potaotes/Urlakazangu - 4
Bread slices - 10
Green chilly - 2
Onions/Vengayam/Peyaz- 2
Green Coriander leaves - 1 bunch
Cashew nuts - 10gms
Kashmiri chilly powder - 2tbs
Amchoor powder - 1tbs
Jeera powder - 1tbs
Garam Masala - 1tbs
Tomato sauce - 2tbs
Salt - 1 tbs
Olive oil - 3tbs
Water - 2cups

1. In a bowl boil the potatoes and peel the skin off. Mash them well.
2. Finely chop onions and green chilly, coriander leaves.
3. Cut the sides of bread and keep it in deep fridge so that it can be fried and used for soups.
4. Take the white portion of bread dip them bit in water and squeeze of water.
5. In a mixing bowl add bread, potaotes, onions, green chilly, coriander leaves,kashmiri chilly powder, amchoor powder, garam masala, jeera powder, toamto sauce, salt and mix well.
6. Do not add water.
7. Make balls and flatten them into shapes you want and press a half cashew in middle of the dogh.
8. In a pan add olive oil. Heat them and once they are hot add the flattened cultlets.
9 Turn at intervals so that both sides turn golden brown.
10. Press it so that the onions also get cooked.

11. Drain them on to tissue paper and serve hot.

Tip: This cutlet doesn't requie any condiment like tomato sauce as it has everything inside it :)


Aloo/Uralakanzangu/Potato - 3
Cauliflower/Phool Gobi - 1 medium
Tamatar/Thakalli/Tomato -2
Onions - 2
Green chilly -1
Capsicum - 1
Turmeric powder - 1tbs
Kashmiri chilly powder - 1 tbs
Jeera powder - 1/2tbs
Amchoor/Dry mango powder - 1/2tbs
Garam Masala - 1tbs
Coriander leaves - to garnish
Oil - 2tbs
Water - 6 cups

1.  Peel the skin of the poatoes and cut them into 6 big chunks and boil them seperately in water.
2. Cut the florets of cauliflower and boil them till they are half cooked.
3. Finely dice the onions, green chillies, capsicum, toamtoes.
4. In a pan add oil splutter jeera and add onions and green chillies.
5. Saute them till they turn transparent and add capsicum,tomatoes.
6. Saute them again add the dry masalas and mix well.
7. Add salt and mix well. Sprinkle water and add the potatoes.
8. Make sure that the gravy wraps around the potatoes and then add the cauliflower.
9. Do not stir often as cauliflower tends to get mashed.
10. Keep dry frying till they are down.
11. Add green coriander and serve with chapattis, rasam rice or white rice.