Category Archives: South Indian Cuisine

Vegetable Cutlet

Vegetable cutlet

Vegetable cutlet is a popular south Indian snack made with boiled vegetables and spices. This is a slightly different version of the vegetable cutlets you get at the south Indian restaurants. It is a deep fried snack but I shallow fry it on a non stick pan to make it less oily. You can have it as an appetizer or a tea time snack.cutlet_masala

These cutlets can be prepared ahead of time and fried just before eating. You can freeze them and use them when required. The pungent and spicy taste of fennel seeds, garlic, and green chillies is the USP of these cutlets.

cutlet_coated

If you find the cutlets dough watery, you can add ¼ cup of bread crumbs. This will soak the water and also add texture and flavor to the cutlets. I used the Japanese panko bread crumbs. You can use any bread crumbs. You can also use semolina (rava) to coat the cutlets. It adds crunch to the cutlets. You can deep or shallow fry these cutlets depending on your taste.

These cutlets should be served hot with fresh salad and tomato ketchup. Vegetable cutlets also go well with hot tea.

Vegetable Cutlet

Ingredients

Makes 16 cutlets

  • 3 potatoes chopped
  • 2 carrots chopped
  • 8-10 beans chopped
  • ¼ cup green peas
  • ¼ cup gram flour (besan)
  • ¼ cup rice flour
  • ¼ cup bread crumbs
  • 5-6 green chillies
  • 5-6 cloves of garlic
  • Bunch of coriander (approximately ½ cup)
  • 1 tbsp fennel seeds (saunf)
  • ¼ cup all purpose flour (maida)
  • ½ cup water
  • cups of bread crumbs or rava to coat the cutlets
  • oil to fry the cutlets

Recipe

Grind the green chillies, garlic, coriander and fennel seeds to a paste and keep aside.

Pressure cook the potatoes, carrots, beans and green peas till they are soft. Once cooled, squeeze out all the water and mash the vegetables. Put the vegetables in a mixing bowl. Add the gram flour, rice flour, bread crumbs, ground paste, and salt. Mix well. Adjust the seasoning at this stage. Roll into sixteen oval cutlets.

Make a thin watery paste of all purpose flour and water. Dip the cutlet in this water and roll it in rava or bread crumbs. Refrigerate the rolled cutlets for an hour. Deep fry in hot oil or shallow fry on a non stick pan using little oil. Serve hot.

Raw Mango Rice (Kairi Ke Chawal)

Raw Mango Rice

Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.

Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.

Mango rice ingredients

You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.

Kairi ke Chawal

The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.

You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.

Raw Mango Rice

Ingredients

serves 2-3

  • 1.5 cup cooked rice
  • 4-5 tbsp oil
  • ¼ tsp cumin seeds
  • 10-15 curry leaves
  • 4-5 green chillies
  • 1 tsp urad dal
  • 2 tsp chana dal
  • 2 tbsp groundnut
  • 3 dry red chillies
  • ¼ tsp turmeric powder
  • 1 cup grated raw mango
  • Salt to taste

Recipe

Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.