Mixed Vegetable Bread Cutlet | Evening Snacks Recipe

     Vegetable Bread Cutlet is a cutlet variety that gives a very crispy outside and soft inside. As it is a good mixture of vegetables, it is healthy for kids too. Another good aspect is that it consumes very less oil.

Recipe Cuisine : Indian | Recipe Category: Snacks

Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 25 pieces

Ingredients:

Carrot	2
Beans	15
Peas	½ cup
Potato (medium size)	3
Bread Slices	2 + 3 (5)
Ginger Garlic Paste	2 tsp
Garam Masala Powder	1 tsp
Salt	As required
Oil	For deep fry the cutlets
For Binding:
Corn flour	2 tbsp
Water	¼ cup

Procedure:

1.  Peel the skin of the carrots and chop them into small pieces.

2. Remove the head and tail of the beans and chop them into small pieces.

3. Pressure cook the carrots, beans and peas with little water and little salt for one whistle in medium flame.

4. After pressure has gone, strain the water from the cooked vegetables and keep them aside.

5. Wash the potatoes and chop them into 3-4 big pieces and pressure cook with little water and salt for 3-4 whistle in medium flame.

6. After pressure has gone, strain the water from potatoes and allow it to cool down. Then remove the skin of the potatoes and smash them well with smasher or with your hands.

7.  Now add cooked vegetables, ginger garlic paste, garam masala and salt with potato mixture. Mix them well and keep it aside.

8. Take 2 bread slices and dip the slices into the water. ( you can use vegetables cooked water) Squeeze the water from the bread completely and add with above potato mixture. Mix them well and keep it aside.

9.  Mix the corn flour and water. If it is too thick add more for water for dilute.

10. Grind the remaining bread slices into coarse powder using the dry mixie jar. Then spread the powder on the plate.

11. Make small tomato sized balls from the potato-bread mixture. Then dip the balls into the corn flour water mixture. Do this step for all the balls and keep them in a plate.

12. Now rotate the balls over the bread crumbs till all sides of the ball coated with bread crumbs. Then gently press the balls in between your palms.

13. Heat the oil in a frying pan, deep fry the pressed cutlets till they become golden in both sides.

     Crispy and tasty cutlets are ready. Serve with tomato ketchup.

Note:

1. I have used normal bread but you can use wheat bread also.

2. Don’t waste the vegetable cooked water and potato cooked water. You can use this for dipping the bread slices; or use it in soups, rasam, etc.,

3. I have added 2 bread slices with potato mixture, but you can add 1 0r 2 more till you can able to make balls.

4. I have deep fried the cutlets, but you can shallow fry or use dosa tawa to toast it.

Click here for more bread recipes.

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Beans Stir Fry /Beans Poryal

   Easy and yummy beans stir fry. This goes well with curd rice and rasam rice.

Recipe Cuisine : South Indian | Recipe Category: Sitrfry / Poriyal

Preparation Time:  5 mins  | Cooking Time: 15 mins| Serves: 2

Ingredients:

Beans	¼ kg
Onion	1
Tomato (small)	1
Red Chilli Powder	1 tesp
Salt	As required
To Temper:
Oil	1 tesp
Mustard Seeds	¼ tesp
Bengal Gram Dal / Kadalai paruppu	½ tbsp
Curry Leaves	½ spring

Procedure:

Preparation Prcoedure:

1. Wash the beans and strain the water completely.

2. Remove the head and tail of the beans.

3. Cut them into small pieces.

4. Peel and wash the onion. Chop the onion into fine pieces.

5. Wash and chop the tomato into small pieces.

Cooking Procedure:

1. Pressure cook the chopped beans with little water for one whistle in high flame.

2. After pressure has gone, open the lid of the cooker and keep it aside.

3. Heat the oil in a pan, add mustard seeds and wait for popping. Then add Bengal gram dal, curry leaves and sauté for a mins.

4. Add the chopped onion and sauté till the onion becomes translucent.

5. Now add the chopped tomato and cook till the tomato becomes mushy.

6. Add the cooked beans with its water itself. Then add the red chilli powder and salt. Mix them well.

7. Close the lid of the pan and cook till the water evaporates completely.

Tasty and easy beans stir fry is ready. This goes well with sambar rice, rasam rice and curd rice also.

Check our my other stir fry / poriyal recipes here.

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Tri Color Poriyal Treat for Independence Day!!!

Ingredients:

Carrot	1
Beans	10
Cabbage	100gms
Sambar Onion / Big Onion	10 / ½
Red Chilly	2
Mustard Seeds	¼ tea spoon
Bengal Gram / Channa dal	2 tsp
Curry Leaves	1 spring
Grated Coconut	1 tbsp
Salt	Required
Oil	1 tsp

Procedure:

1. Wash and peel the skin of the carrot. Cut it into small cubes.

2. Wash and remove the head and tail ends of the beans. Then remove the string from the beans and cut them into small pieces.

3. Clean and wash the cabbage and cut it into small pieces.

4. Chop the onion into very small pieces.

5. Steam cook the vegetables for 5- 7 mins.

6. Now add oil in a pan, splutter mustard seeds, Bengal gram, curry leaves, split red chillies and chopped onion. Fry until the onion turns into translucent.

7. Then add steam cooked vegetables and salt. Mix them well and cook for 2-3 mins.

8. Finally add grated coconut and mix well and switch off the stove.

     Tri Color Poriyal is ready to serve. 

I am sending this recipe to 
Shruti's  Independent India event, 
Gayathri's WTML event and 
Recipespassion's  "Celebration of freedom" at Pak-Ind Independence event.

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Beans Fry / Poriyal

Ingredients:

Beans	¼ Kg
Vegetable oil	2 tbs
Sambar onion	10
Mustard seeds	½ tsp
Black gram (split)	¼ tsp
Red chilly	2
Curry leaves	2 spring
Grated coconut	2 tbs (optional)
Salt	To taste

Procedure:

1. Wash and remove the head and tail ends of the beans.

2. Then remove the string from the beans and cut them into small pieces.

3. Steam Cook the pieces.
4. Heat Oil in a pan, splutter mustard seeds, add curry leaves, chopped green chillies and chopped onion. Fry until it turns golden brown.
5. Then add boiled beans and salt.

6. Mix them well then add grated coconut to it and fry for 2 mins.

Hint: If you steam cook, the color of the beans will not change. But if you cook by adding water, the color might get reduced.

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