Vegetable Cutlet

VEGETABLE CUTLET

Vegetable Cutlet

INGREDIENTS:
Potato
Beans
Carrots
Green Peas
Beet Root(if preferred)
onions
Salt
Red Chilli Powder
Garam Masala Powder
Ground Cinnamon(a pinch)
Rice Flour
Rava
Oil

METHOD:
Steam the vegetables in a pressure cooker or a food steamer and mash them into
a tight paste.
Add grated onions, salt, red chilli powder, garam masala powder and ground cinnamon(a pinch).Knead the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.
Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with Rava.
Deep fry the balls until they turn golden brown.

Side Dish: Tomato ketchup

Vellayappam

VELLAYAPPAM

Vellayappam

INGREDIENTS:
2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt

METHOD:
2 table spoon of partially ground, cooked rice
Soak the washed rice for 3 to 4 hours.Wash and drain.
Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
Allow the mixture to ferment for about 6 hours.
Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
Now put the mixture in a warm oven for 2 hours just before you make the Appams
After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.

Paruppu Thogayal

PARUPPU THOGAYAL

Paruppu Thogayal

INGREDIENTS:

Toor Dal - 1/2 Cup
Red chillies - 3 nos
Garlic (small variety) - 3 flakes
Salt - As needed
Oil - few drops(for frying,optional)

METHOD:
1. Fry dhal with red chillies,with little oil till golden brown.

2. Cool down and grind it to a coarse paste with added salt,peeled garlic(i used small variety,use only one if u use the big flakes) and required.

3.To eat with rice,mix this paste with rice and little sesame oil or you can have as an accompaniment for vatral kuzhambu rice or curd rice!.