Vegetable Cutlet

Bindu1 Comment

Ingredients

Potato Big Size – 4
Beetroot Big size – 3
Carrot – 2
Oninon – 2
Salt to taste
Cornfloor – 25gram
Rusk Powder – 100 gram
Oil for shallow fry
Turmeric Powder – A small Pinch

Boil all the vegetables except Oninon in a pressure cooker.
Then cut the boiled vegebles or mash it.
Cut the onion into small slices
take 2 table spoon of oil in a pan and heat it
add turmeric powder then the onions and fry till onion turns golden yellow
Then add the sliced/mashed vegebles and add salt
mix well.
Now your filling for cutlet is ready.
Now make the filling into desired shape, usually make balls then press it.
make a paste of cornfloor by mixing it in water.
immerse the vegeble stuffing in cornfloor paste
Then roll it on the rusk powder.
Now put that on a Tava, pour little oil.
Turn it on other side and wait till it gets roasted
Now your Vegetable Cutlet is Ready to Eat
Remove from heat, Tastes good with Tomato Sauce and Pudeena Chutney.

ಯಾಕಳುವೆ ಎಲೆ ಕಂದ

Bindu4 Comments

ಯಾಕಳುವೆ ಎಲೆ ಕಂದ
ಬೇಕ್ಕಾದ್ದ ನಿನಗೀವೆ
ನಾಕೆಮ್ಮೆ ಕರೆದ ನೊರೆ ಹಾಲ
ನಾಕೆಮ್ಮೆ ಕರೆದ ನೊರೆ ಹಾಲು ಸಕ್ಕರೆ
ನೀ ಕೇಳಿದಾಗ ನಾ ಕೊಡುವೆನು

ಕೂಸು ಇದ್ದ ಮನೆಗೆ ಬೀಸಣಿಗೆ ಯಾತಕ್ಕೆ
ಕೂಸು ಕಂದಯ್ಯ ಒಳಹೊರಗ ಆಡಿದರ
ಬೀಸಣಿಗೆ ಗಾಳಿ ಸುಳಿದಾವ

ಅಳುವ ಕಂದನ ತುಟಿಯು ಹವಳದ ಕುಡಿಯಂಗ
ಕುಡಿಹುಬ್ಬು ಬೇವಿನೆಸಳಂಗ
ಕುಡಿಹುಬ್ಬು ಬೇವಿನೆಸಳಂಗ ಕಣ್ಣೋಟ
ಶಿವನ ಕೈ ಅಲಗು ಹೊಳೆದ್ ಹಾಂಗ

Mango Pickle

Bindu3 Comments

Thothapuri

Ingredients

Long veriety of Mango – Totapuri Maavinakaayi – 1

Salt – 50 gram

Red Chilly Powder – 20 gram

oil – 50ml

Asafoetida – 5gram

Sugar – 10gram

Turmeric Powder – 10 gram

Mustard Seeds – 10gram

 Method

Cut raw Mango into small peices, mix salt and keep for 7-8 hours.

Heat Oil in a pan, remove from heat, and put mustard, asafoetida, turmeric powder immediately. The mustard should splutter. It should not burn. Take care that oil is not too hot or still on the stove. Let it cool.

Add sugar and chilley powder to the above seasoning. Then add Mango pieces soaked in Salt. Mix well. Keep in a Glassware or Chinaware and close the lid tightely.

Tastes delicious with Rice, Chapati, and Bread.

Can be kept in Refridgerator for 5-6 months.

Jackfruit Seed Sambar

Bindu7 Comments

Jackfruit Seed

Ingredients


Jackfruit Seeds – 10
onion – 1
tamarind – 10gram
Sambar Powder – 10 gram
Salt to taste
Tuvar Dal – 100gram
mustard seeds
jeera
curry leaves
Turmeric Powder
cooking oil