Healthy Vegetable Cutlets

Gorgeous red beet patties

A long time ago, when I was very young and studying, I had gone to a friend of mine to help her with her course work. And of course her mom gave us snacks to eat and they turned out to be these gorgeous red colored patties which tasted a lot like fish fry but turned out to be humble vegetable cutlets.
Fast forward 12-13 years later when I develop this sudden hankering for the same taste. I still remember that taste:) So off i went and tinkered about in my kitchen and came up with these vegetable cutlets which can be eaten as a snack or if you really fatten up the cutlets and put them between a bun, they are your main course veggie burgers.

Recipe:
2 small beets, grated
2 carrots, grated
1/4 of small cabbage, grated
1/4 of small cauliflower, grated
1 cup peas
1 cup green beans
2 medium potatoes
all the veggies should be more or less equal, if quantity varies, dont worry.
1 Tbs ginger garlic paste
salt to taste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
handful breadcrumbs
rice flour for dredging
oil for frying

Procedure:
Dry roast all the grated veggies. Cover and let it steam. Add peas and mashed potatoes and all the other ingredients except for oil and rice flour. Mix well. Form patties. Dredge in rice flour and shallow fry. Makes around 40 small patties. Freezes well.
Serve hot with ketchup.
If you want a great veggies burger, make a big patty and shallow fry well. Put it between 2 buns with tomato, onion cucumbers and other condiments.
enjoy
Dipti

Amrakhanda

Amrakhanda, looking gorgeously delicious :)

I dont dabble much in desserts. They seem to be my weak point. they come in second to baking. But I actually enjoyed making this gorgeous dessert. Infusion of hung yogurt with s rich mango pulp and some cardmom powder, makes this dessert very velvety. Good when eaten on its own, tastes best when eaten with hot Puris. Though I have heard of people eating this with rice. But hey! who am I to judge. To each his own.

Recipe:

32 oz carton of yougurt (I get the low fat dannon variety)

1 small sour cream (8oz)

1 container mango pulp (you can use fresh mangoes, make sure they are ripe,3-4 of them)

5 cardmom powdered very fine

about sugar: i never add any sugar in amrakhanda because of the mango pulp and this type of dessert sweetens more the next day . The best thing is to make this dish a day in advance as the flavors blend and deepen the next day. If the pulp or the fresh fruit is not as sweet as you prefer, add sugar freely.

Procedure:

Tie up the yogurt overnight in a cheese cloth over your sink with a pot underneath it to catch the cloth if it slips from the faucet. This yogurt is called as hung yogurt where the water or the whey is removed from the regular yogurt. Take this in a mixing bowl, add sour cream, pulp and the powdered cardmom and mix well. I use a hand mixer for this. Chill in the fridge and serve it with hot puris.

If you are using regular yogurt, by that I mean yogurt with fat and if the amrakhanda is too thick for your liking, add some milk and thin it out.

Enjoy,

Dipti!