PANASA KATHA TAWA BARA (RAW JACKFRUIT CUTLET)

Ingredients:-

2 cups Boiled Jack fruit (Panasa)

1 no Boiled potato

1 tsp besan (bengal gram flour)

2 tsp Bread crumbs 

1 big Finely chopped Onion

3-4 nos. chopped Green chillies

1/2 tsp chopped Ginger n Garlic (optional)

Few chopped Coriander leaves

2 tsp grated raw Mango 

1 tsp Chaat masala
1/2 tsp Red Chilly powder
1 tsp Tandoori Masala 
Salt to taste

Oil for shallow frying (I've used here mustard oil for frying, which gives a nice aroma)

Procedure:-

Wash and peel the jack fruit and cut into small cubes. Boil the jack fruit pieces adding salt and little haldi (turmeric) powder in a pressure cooker for 10 mins. When it cools down, mash the boiled jack fruit cubes and potatoes. Add all the above ingredients into this mashed jack fruit. Mix well it. Divide into equal sized balls and flatten into round shape or shape into oval cutlets. Roll it over the bread crumbs.

Heat a little oil in a frying pan. Put the cutlets over it and fry both sides in a medium flame. 

Enjoy hot n yummy cutlet with onion rings and green chutney.. :) :) :)

Happy Cooking !!!                                   

EGG TOAST SANDWICH

Ingredients:-

Sandwich Bread 1 Packet

Ingredients For Batter:-

Egg : 4 nos.

Milk : 1 cup

Sugar : 2 tsp

Turmeric powder : 1/2 tsp                                        

Salt as required

Ingredients For Masala:-

Onion : 2 nos. (finely chopped)

Tomato : 2 nos. (finely chopped)

Capsicum : 2 nos. (finely chopped)

Carrot : 1 no. (grated)

Green Chilies : 4-5 nos.

Ginger-garlic paste : 1 tsp

Black Pepper powder : 1 tsp

Chat Masala : 1 tsp

Garam Masala : 1/2 tsp

Tomato ketch-up : 1 tsp  

Salt as required

Procedure:-

Mix all the above ingredients and make a smooth batter. Cut the bread in triangle shape or cut from middle.

Heat oil or butter in a pan. Deep bread slices into the batter and fry and keep a side.

Heat another pan. Add oil, when heat oil add cut green chillies, chopped onion, ginger-garlic paste and sauté for a minute. Then add chopped capsicum and grated carrot to it. Now mix tomatoes and black pepper, garam masala, chat masala, salt and cook for a while. Finally add tomato ketch-up and remove it from fire.

Again heat a pan (optional-add some oil). Put the masala or veggies on middle of two bread slices and let it stand for a few minute on fire. After 1 min switch of the flame and serve hot in a plate with mustard sauce. 

[* For toaster :  Sandwiched above prepared egg/bread toast with veggies masala and put it                 

                             in toaster for some minutes.]

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock Series" hosted by Divya.
• "Kids Delight-Warm Foods To Beat The Rain" hosted by Pradnya.

    

BADAM (PEANUT) CHUTNEY

Ingredients:-

1 cup roasted badam (Peanut)

3-4 green chillies

5-7 garlic cloves

1 tsp tamarind

1/2 tsp cumin (jeera) seeds

Salt as required

Method:-

Blend all the above ingredients and make a paste. Your peanut chutney is ready to serve with plain rice or roti. 

VEGETABLE CUTLET (VEGETABLE CHOP)

Ingredients:-

1 no. finely chopped beetroot

1 no. finely chopped carrot

1/2 cup chopped cauliflower

1/2 cup green peas

1 no. chopped onion

3 nos. potatoes

2 tsp roasted peanuts

1 tsp ginger-garlic paste

Few chopped green chillies

1 tsp dalchini (Cinnamon)powder

2 tsp roasted Jeera(cumin seed), Dhania(coariander seed), Saunf (fennel seed)

1/2 tsp black pepper powder

1 cup suji (rawa) or bread crumbs

Oil for deep frying

Salt as required

Preparation of Vegetable Chop:-

Wash and boil potatoes. Peel and mash them and keep aside. Heat oil in a pan. Add onion and sauté for few seconds. When it turns to brown add ginger-garlic paste. Fry for a while and add all the finely chopped vegetables to it. Add  salt and cook the vegetables for 5-8 mins. When the vegeis are semi cooked add black pepper and dalchini podwer. Add the roasted peanuts. Blend the roasted jeera, dhania, saunf seeds and finally add to the cooked vegetables. Turn off the flame and let them cool down. Now make covers from small balls of mash potatoes and fill up by adding the vegetable masala into it. Roll it on suji or bread crumbs and place onto a plate. Heat oil in a kadhai and deep fry each balls till golden brown. Remove the balls and keep on a tissue paper for soaking oils. Now your vegetable chop is ready to serve with tomato ketchup..