RICE SEWAI UPMA / RICE VERMICELLI UPMA

Ingredients (Serves: 4)

Rice sewai / vermicelli: 100 gms

Onion: sliced ½ cup

French beans: 100 gms

Carrot: 1 medium sized

Green capsicum: 1 medium sized

Curry leaves: 10-12

Coriander leaves: finely chopped 2 tsp

Mustered seeds: ½ tsp

Lemon juice: 2 tsp

Salt to taste

Oil: 1 tbsp

Method:

1.      Wash all the vegetables and cut them into small pieces.

2.      Boil the vermicelli in water along with salt and little amount of oil.

3.      Once boiled drain out the excess water and keep the vermicelli aside.

4.      Heat oil in a frying pan, put mustered seeds and curry leaves.

5.      When mustered seeds start sputtering, add sliced onions and sauté them till light brown.

6.      After this add carrot, beans, and capsicum in the onions and sauté them.

7.      When the vegetables are half cooked add the sewai / vermicelli in the pan. Mix well.

8.      Add salt as per taste, lemon juice and 1 tsp chopped coriander and mix well.

9.      Once mixed properly  take out the sewai in a serving bowl and garnish with left over coriander.

10.  Serve hot.

SOYA CUTLETS

Ingredients (Serves: 4)

Soya nuggets: 1 cup (boiled)

Green peas: 1 cup (soaked)

Potato: 1 cup (boiled and mashed)

Maida: 1 cup or sufficient for binding

Roasted cumin powder: 1 tsp

Red chilly powder: 1 tsp

Chat masala: 1 tsp

Black pepper powder: ½ tsp

Crushed fennel: 1 tsp

Chopped coriander: 2-3 tsp

Chopped ginger: 2-3 tsp

Bread crumps: 1cup

Salt to taste

Oil for frying

Method:

1.      Take soya nuggets and green peas in a grinding jar and grind coarsely.

2.      Take a mixing bowl, empty the contents of the grinding jar, add mashed potatoes, cumin powder, chilly powder, chat masala, pepper powder, fennel, coriander, ginger and salt as per taste.

3.      Mix the ingredients well.

4.      Now start adding maida in the mixture to make dough.

5.      Make round balls of the dough and flatten them into desired shapes as round, diamond shape, heart shape, etc.

6.      Heat oil in a pan.

7.      Once oil is heated wrap the cutlets in bread crumps and put in the oil for frying.

8.      Fry on medium flame till golden brown.

9.      Once fried, take the cutlets on a paper napkin.

10.  Plate them on a serving plate and serve with coriander chutney / tomato sauce.

GOBI CUTLET

Ingredients ( Serves: 6)

Gobhi (cauliflower): 1 medium

Potatoes: ½ kg / 500gms                                                                              

Bread: 6-8 slices

Roasted cumin powder: 1 tsp

Garam masala: ½ tsp

Red chilly powder: ½ tsp

Ginger: 1 tsp (finely chopped)

Green chillies: 6-8 (finely chopped)
Bread crumps: 1 cup crushed and powdered
Finely chopped coriander leaves

Salt to taste

Oil for frying

Method:

1.      Boil and grate the boiled gobhi and potatoes in a mixing bowl.

2.      Take water in a bowl and soak the bread slices, squeeze them well and add to the above contents.

3.      Add cumin powder, garam masala, red chilly powder, ginger, green chillies and coriander leaves along with salt as per taste to the above ingredients and mix well.

4.      Make round balls of the mixture and flatten them in the shape as per your choice.

5.      Wrap the cutlets in bread crumps powder. Heat oil in a frying pan.

6.      Deep fry till golden brown, drain on a paper napkin.

7.      Plate them in a serving tray.

Serve with tomato sauce / coriander chutney / tamarind chutney.