Vegetable Cutlet

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Vegetable Fingers

Green Gram – 1/2 cup
Mixed Vegetables – 1/2 cup (Carrot, Beans, Cauliflower, Cabbage, etc.)
Green Chilies – 3
Garlic
Ginger
Onion – 1
Plain Yogurt – 3 tablespoons
Baking Soda – 1 pinch
Salt
Oil
Soak green gram in water for two hours and grind with salt to smooth paste without adding water. Boil chopped vegetables. Add these vegetables, baking soda and the yogurt to the paste. Mix well. Pour this in Idli plates & steam in a pressure cooker. Let it cool for few minutes and cut into fingers. Deep fry this in oil till it becomes crisp. Serve hot.

Kerala Special Vegetable Puffs

Vegetable Puffs
For the dough:
2 1/2 cups of Maida
4 tablespoons of oil
Salt
Water
For the Masala Filling:
Onions (finely chopped)
4 Medium Sized Potatoes
3 tablespoons of Peas
6 Beans
1 Carrot
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
Salt
1-Lemon
1-sprig Cilantro (chopped)
Oil
Grind into a Paste:
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2
Dough:

Sieve Maida & salt. Add cold water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Puff Preparation:

Melt vanaspathy and whip it till creamy & keep it aside. Take the dough & knead once again until it becomes smooth & elastic. Roll the dough into a large thin rectangle on a flat surface by dusting with remaining maida. Apply vanaspathy to 2/3rd of the rectangle leaving 1/2 an inch space all around.

Fold the empty portion (without vanaspathy) first and the other side (with vanaspathy) on top of it. Roll this lightly into a rectangle and repeat the same process twice using the remaining vanaspathy.

Cut this into small rectangles and keep the stuffing at the center & fold across. Seal the edges with water. Refrigerate for 30 minutes.

Pre heat the oven at 300 C. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs and bake for 45 minutes until golden brown. Serve hot.