Vegetable Cutlet

Vegetable cutlets are one of the popular snack recipe in Indian cuisine and there are various ways to prepare this cutlet. Here the tender vegetable patties are coated with bread crumbs and are then deep fried in hot oil so that both sides of the cutlet becomes golden brown in colour.

The vegetable cutlets, which are also known as veg cutlets are a super tasty snack for the kids who resist vegetables during the meal time. The colour and the crispier texture of the cutlets attracts the kids and they choose to have the cutlets themselves. If you prefer a healthier version of this snack, you can either pan fry or bake it in the oven. If you are baking, then you need to brush little oil over the top of these cutlets.

Vegetable cutlets consists of a mix of boiled vegetables. You can customize the patties with the vegetables of your choice. You can also roll the cutlets into desired shapes.

Cutlets are a great appetizer or starters for the parties. This vegan crispier outside, softer inside and fried snack is a perfect snack which goes well with a cup of hot tea in the evening.

Vegetable cutlet

Ingredients :

  • Chopped onions – 3
  • Grated carrot – 2
  • Boiled potatoes – 2
  • Grated beetroot – 2
  • Chopped cabbage – 1 cup
  • Green chillies – 2
  • Ginger chopped – 2 inch piece
  • Garlic chopped – 8 pods
  • Turmeric powder – 1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • Pepper powder – 1 teaspoon
  • Curry leaves, split into 3 pieces – 1 sprig
  • All purpose flour – 3 tablespoon
  • Bread crumbs, from 8 slices of bread
  • Oil – to fry
  • Salt – to taste

Batter preparation :

Mix 3 tablespoon of all purpose flour with 1/4 cup of water along with 1/4 teaspoon of salt. Stir well to form a batter without lumps. Keep the batter aside.

Method of preparation :

  • Heat oil in a kadai and and add chopped onions to it
  • Add salt and saute till the colour of onion changes
  • Now add chopped ginger, garlic and green chillies
  • When the raw smell is gone, add turmeric powder, garam masala and pepper powder to it
  • Then add carrot, beetroot and cabbage to it
  • Close the lid and cook these vegetables
  • Mash the boiled potatoes and mix them with this prepared vegetable masala
  • Add bread crumbs of 2 bread slices also to the mixture
  • Add curry leaves, adjust the salt and mix well
  • Now prepare medium sized balls of this mix, and using our hand shape them into patties
  • Dip the patties in the prepared all purpose flour batter and then roll over the breadcrumbs, which is kept aside
  • Refrigerate the cutlet for 1 hour before frying
  • Heat oil in kadai and shallow fry both sides of the cutlet till it reaches golden brown in colour
  • Have this tasty cutlet hot with ketchup, salads, etc.

PS :

  • The temperature of oil to fry should be between low to medium, or else they may absorb oil or becomes darker
  • You can also add this cutlet to the vegetable burgers
  • For extra taste, you may add some cheese to the prepared vegetable mixture.

Butter sweet corn

Butter sweet corn

This simple spicy sweet corn dish belongs to the street food category in India. This recipe is easy to customize based on your taste. Here the corn is boiled in pressure cooker and is mixed with spices uniformly over it. The addition of butter over the boiled corns provides an intense aroma and I bet you will finish off your plate within seconds. Have a look at this recipe and prepare it for your loved ones. You may avoid chilli powder if you are serving for your little ones at home.

Ingredients :

  • Corn – 1
  • Butter – 2 tablespoon
  • Red chilli powder- 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Lime juice – 1/2 teaspoon

Method of preparation :

  • Pressure cook the corn by adding 2 cups of water for 2 to 3 whistles
  • Allow the pressure to release naturally
  • Take a plate and mix butter, red chilli powder, salt and lime juice
  • Using a spatula or brush, spread thus masala paste evenly on the corn
  • Now cut the corn into 5 to 6 pieces in round shape
  • Eat it hot and enjoy.

Paneer 65

Paneer 65

Paneer 65 is a delicious starter recipe using paneer, which also belongs to the street food category. Here, the paneer cubes are marinated and fried. There are many variations for this recipe. You can either dry fry the paneer or you can mix the fried paneer with a prepared sauce.

Normally, paneer is prepared in gravy forms. But this dry recipe of paneer will be definitely loved by all, especially children. If you are in a hurry burry, and you have got paneer at your home, then this recipe is specially for you.

The total preparation time is under 45 minutes. The only time taken here is the marination time. After marination, you can either fry it in oil, or can bake it in your oven. Eventhough we are frying the paneer, the inside texture of paneer will be soft and fluffy.

Paneer 65’s are suitable for all occasions. It can be a party starter or can be a side dish for various rices. You can even prepare if for your child when they are way back to home from school.


  • Paneer cubes – 200 g
  • All purpose flour- 2 tablespoon
  • Cornflour- 1 tablespoon
  • Rice powder- 1 tablespoon
  • Ginger garlic paste – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Water – 3 tablespoon
  • Kashmiri chilli powder- 1 teaspoon
  • Pepper powder- 1/2 teaspoon + 1/4 teaspoon
  • Soya sauce – 1 teaspoon
  • Chilli sauce – 1/2 teaspoon
  • Salt- 1/2 teaspoon
  • Oil – 3 tablespoon

Method of preparation:

  • Take a bowl and add all purpose flour, cornflour and rice powder
  • Now add ginger garlic paste, kashmiri chilli powder, pepper powder,chilli sauce and soya sauce
  • Add curd,salt and water also
  • Mix everything to form a lump free batter
  • Further add the paneer cubes, so that the paneer gets coated with the prepared batter
  • Allow it to rest for 30 minutes
  • Heat 2 to 3 tablespoon of oil in a kadai and fry the paneer cubes in low to medium flame
  • Flip the paneer cubes when the base becomes golden brown in colour
  • When the other side also becomes golden and crispy, drain them to a kitchen tissue
  • Transfer the paneer 65 to a serving plate
  • Sprinkle 1/4 teaspoon of pepper powder over it, if you love to have a spicy bite.

Banana Blossom / Vazhachundu Cutlet

Banana blossoms are also called Kodappan or Vazhachundu. These are actually banana flowers. Cutlets made with vazhachundu or banana blossom is very tasty and are made by combining vazhachundu with potato and spices. The main task in this recipe is the cleaning of Banana blossoms. Rest is all easy and finally you can have a delicious vegetarian cutlet. Let us move to the recipe.

Ingredients :

  • Banana blossom – 1
  • Potato – 3
  • Onions – 3
  • Ginger – 1/2 inch piece
  • Garlic – 5 cloves
  • Green chillies – 2
  • Curry leaves – 2 sprig
  • Salt – 1/2 tspn
  • Turmeric powder- 1/4 tspn
  • Pepper powder- 1/2 tspn
  • Garam Masala powder- 1 tspn
  • Bread slices – 8,ground to crumbs
  • Vegetable oil – to fry
  • Egg – 1 big

Method of Preparation :

1)Cooking Banana blossom :

  • Finely chop the banana blossom
  • Soak the chopped banana blossom in water
  • Pressure cook the banana blossom by adding 1/4 cup of water along with 1/4 tspn turmeric powder and 1/2 tspn salt for 1 whistle
  • Open the pressure cooker lid and make sure that the water is completely evaporated
  • The moisture must be completely removed and the banana blossom must look dry
  • Keep it aside

2)Boiling the potatoes :

  • Cut the potatoes into half so that they are evenly cooked
  • Pressure cook the potatoes by adding 1 cup of water for 3 whistles
  • Allow the pressure to release naturally
  • Peel off the skin
  • Mash the potatoes and keep it aside

3)Preparation of Cutlet :

  • Heat oil in a kadai
  • Add finely chopped onions
  • Add green chillies and chopped curry leaves
  • Add finely chopped or crushed ginger and garlic
  • Saute for a few minutes till the onions are soft
  • Add pepper powder and garam masala powder to it
  • When the raw smell of powder is gone,add the banana blossoms
  • Add potatoes and half of the bread crumbs
  • Remove from the heat and let it cool
  • After cooling,form cutlets by shaping with our hands
  • Take a bowl and beat one egg
  • Dip the cutlets in Egg
  • Roll the dipped cutlets in remaining bread crumbs
  • Shape the cutlets once again so that the bread crumbs adheres well to the cutlets
  • Refrigerate the cutlets for 1 hour
  • Heat oil in a kadai for frying
  • Slowly lower the cutlets in hot oil
  • Cook the cutlets until both sides becomes golden brown
  • Remove the cutlets from oil and drain on paper towel
  • Serve hot with sauce or salads

NB :

  • Apply oil to hands while cleaning banana blossoms,so that stains can be removed easily.

Loveletter | Elanji | Evening snack

Evening snacks are mandatory in my home from childhood. My mom used to prepare snacks for evening before I reaches home from school. Amazingly, my brother also followed my own tradition of having Evening snacks. I prefer easy and simple sweet snacks along with tea or coffee. The snacks should also be made with minimum ingredients so that all the ladies in the kitchen does not spent their whole time in the kitchen. I am here with a recipe of loveletter or Elanji which is most common in Northern parts of Kerala. This recipe occupies a space in your kids tiffinbox as well. Here scraped coconut is rolled in a crepe. Do try this snack and let me know who all are craving for it.


1.For Batter :

  • Egg – 1
  • All purpose flour/ Whole wheat flour – 2 cup
  • Water – 1 3/4 cup
  • Salt – 1/4 tspn
  • Sugar – 1/2 tspn

2.For filling :

  • Grated coconut- 1 3/4 cup
  • Sugar – 5 tbspn (as per your taste)
  • Cardamom powder – 1/4 tspn

Ghee – 1/2 tspn

Oil – 1 tspn

Method of preparation:

  • Heat a kadai and add ghee
  • Add Scraped Coconut and sugar to it
  • Mix well
  • Add cardamom powder
  • Switch off the flame when the sugar melts
  • Keep it aside in a bowl to cool
  • Mix all the ingredients mentioned under batter,to form a smooth batter without forming lumps(dosa batter consistency)
  • I had used All purpose flour
  • Heat a pan and brush little oil
  • Pour one big ladle of batter and roll like dosa
  • Cook both sides without changing the colour of crepe
  • Put 2 or 3 tablespoon of filling in each crepe and roll it
  • After rolling,put it again on the pan and turn it
  • Serve hot.

Easy Unniyappam

This is a special and instant unniyappam recipe which do not have jaggery in it. Instead of Jaggery,I had used sugar. This special unniyappam is a small round snack made from flours, banana, sugar and cardamom powder. This is a super delicious evening snack which does not take much time to prepare. So, you can easily prepare for your kids who are way back from their schools.


  • Whole wheat flour – 1/2 cup
  • All purpose flour- 1 cup
  • Rice powder – 2 tbsp
  • Semolina/Rava – 2 tbsp
  • Banana – 6
  • Sugar – 1/2 cup
  • Cardamom- 1/2 tspn
  • Grated coconut- 1/2 cup
  • Water – 3/4 cup
  • Oil – to fry

Method of preparation:

  • Cut the bananas into pieces and blend it using a mixer grinder
  • Transfer the banana paste to a bowl
  • Add all the remaining ingredients to the bowl
  • Mix well everything
  • Heat oil in a pan
  • Take out one spoon of batter and with another spoon detach the batter to the oil
  • Similarly add 5 to 6 spoons of batter
  • Adjust the flame to medium and flip the appam when the colour changes to brown
  • Transfer the unniyappam to a plate when the colour becomes golden brown
  • Serve hot with tea