Bringing good food to light


Vegetable cutlet

Very good morning :) I made these cutlets on Monday (i.e. 14th this month) It was again the first time I was trying. I knew the recipe but never tried it till Monday :) It was a success indeed. Although initially I thought it would be a huge disaster. :) It came out well. My parents loved it genuinely.

It was a nice treat for this cold weather too :) Hot - crispy cutlets served with tomato ketchup and with the rains pouring outside is a lovely moment I would say :)

I feel everyone should make these cutlets :) The recipe goes as thus.

Ingredients ( Makes around 8-9 cutlets)

2 medium sized potatoes
1 carrot
1 small onion
4 sticks of beans
1/3 cup of green peas (Soaked in water the previous night)
2 - 3 green chillies
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp sugar
½ tsp turmeric powder
½ cup of coriander leaves (Chopped)
5-6 leaves of curry leaves (Chopped)
1 tsp of cumin seeds
Oil for deep frying
Salt to taste

Around 1 cup or more Semolina (Bomabay Rava) (For coating the cutlets)
½ cup corn flour ( For binding the cutlets )
½ cup of water ( For making the corn flour mix )


Boil all the vegetables i.e potatoes, onion, carrot, chopped beans, green peas. (Boil the potato separately)

Drain all the water from the boiled vegetables. The water content should be as low as possible.

After this, add 1 tsp of oil in a vessel and let it heat.

Then add cumin seeds, chopped curry leaves and chopped green chillies.

Mash the vegetables a little and add the these vegetables into the vessel.

Stir fry for about 5 minutes.

Then add cumin powder, coriander powder, red chilly powder, sugar, turmeric powder, salt and stir fry for about 5 minutes and add the coriander leaves.

Remove this mixture off the flame and let it cool.

In the mean time make a mixture of corn flour and water. It NEED NOT be a thick paste.

After the vegetables cool, make cutlets ( Flat disks ) from the boiled vegetable mixture.

Dip it in corn flour mixture.

Coat it with semolina.

It will be as follows.

Now heat oil in a vessel. Let it heat to the maximum.

Add the cutlets into the oil.

Let the cutlets become close to red color. Keep inverting the cutlets while in oil every 10 seconds.

Remove it off the flame after it becomes reddish in color and place it on a tissue.

Your cutlets are ready to be served. Serve it with pudina chutney or any other chutney or tomato sauce / ketchup.

Very simple :) Too tasy :) You have to make these :)

Take care till I write :)

Happy cooking :) :)

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Snake gourd palya / fry

Good day :) Along with the tomato saaru it was snake gourd fry for the lunch. It is extremely simple to make :) It takes some time to cook, but ingredients are really easy to remember. This palya / fry has a slightly sweet taste :) It is a very good combination with the spicy saaru :)

The recipe goes as follows :)

Ingredients (5-6 servings)

2 snake gourds (Chopped)
1 cup coconut (Grated)
2 tsp saaru powder (Refer here to make the saaru powder)
A little bigger than lemon sized jaggery
½ tsp of turmeric powder
2 cups of water
Salt to taste

NOTE: If you don't have saaru powder. Add 1 tsp of coriander powder, 1 tsp of cumin powder and 1 tsp of red chilli powder.


1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
5-6 curry leaves (Better to be chopped)
2-3 tbsp ghee / cooking oil


You need to cut open the snake gourd as shown in following steps.

This is the snake gourd.

Take two of these kind.

Slit it into half (lengthwise)

Remove the inner soft white portion completely.

It will be as shown below.

Now chop these into small pieces as shown below.

Take a vessel and add oil / ghee. Let it heat. Then add the mustard seeds, cumin seeds, urad dal, curry leaves and wait till the mustard stops popping.

Then add the chopped snake gourd. Stir fry it for 5 minutes;

Then add jaggery and two cups of water.

Close it with a lid and let it boil on a medium flame till all the water drains.

After it is boiled add salt, turmeric powder, saaru powder and mix well.

Cover it with a lid for 5 minutes on a low flame.

Then add the coconut and mix well.

The palya is ready. :) Serve hot with Tomato saaru and white rice for lunch :)

Try this :)

Take care till I write :)

Happy cooking :)

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Tomato saaru

The tomato saaru is probably the all time favorite traditional food of everyone I presume :) It is spicy, light, not very complicated to prepare. Served along with white rice and another palya (Fry) is the tastiest combination :)

Tomato saaru are made in different varieties of ways. The one which is made at my home involves the use of a ground powder made of dry red chillies, coriander seeds, cumin seeds, methi seeds (Menthe in Kannada, Fenugreek in English) and asafoetida (Hingu in Kannada). We DO NOT put any seasoning / tempering for this saaru.

The rcipe goes as follows.

Ingredients (For 6 - 7 servings)

1 large Red tomatoes (Chopped)
1/2 to 1/3 cup of thoor dal (Thogari bele)
Lemon sized ball of tamarind
½ tsp of turmeric powder
Lemon sized ball of jaggery
7-8 tsp of saaru podwer
½ cup of coriander leaves (Chopped)
2 - 3 cups of water
Salt to taste

To make saaru powder (makes 8-9 tea spoons)

8 dry red chillies
1 handful of coriander seeds
2 tsp of cumin seeds
1 tsp of fenugreek seeds (Methi seeds, Menthe seeds)
3 pinches of asafoetida

Method to make saaru powder

Put about 1 tsp of cooking oil in a vessel and let it heat. Then add all the ingredients mentioned for making saaru pwder in the vessel and roast it for 5 - 10 minutes on a medium flame. Take care that it doesn't burn.

After that remove from flame and let it cool. After it is cooled mix all the ingredients in a mixie and make it into a fine podwer. Remember that the mixie should be very very dry. No moisture content should be there.

The saaru podwer is ready.

Method to make saaru

Put about 1 cup of water to the toor dal and boil it in a pressure cooker (Two whistles are enough)

Soak the tamarind in about half cup of water and keep aside for about an hour.

In a vessel squeeze the tamarind pulp and add the remaining water. Make sure you remove all the pulp and don't waste any. You can again add water and remove the pulp thoroughly.

Then put the chopped tomatoes.

Add the turmeric and salt.

Add the jaggery (Amount is shown in the picture below)

Now put this vessel on a medium flame and boil the mixture.

After it boils add the boiled toor dal (thogari bele) and add 2 cups of water and let it boil. You can add more water if required.

After it coms to a boil add 7-8 tsp of saaru powder and stir well.

Let it come to a boil and then add coriander leaves for garnishing :)

Serve hot with white rice and any palya (Fry)

You should try this recipe for lunch today !!

Do take care till I write :) 

Happy cooking :) :)

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A vegetarian mini meal

This Sunday I had taken up the afternoon lunch to task :) Prepared the delicious and traditional tomato saaru with a palya (Fry) of snake gourd :) Really sooted the marvelous rainy climate :) It was my first time and it did turn out good :) Happy happy happy :) :) :)

The picture is shown above :)

I'll be briefing through the recipe of the tomato saaru and snake gourd palya in my next posts :)

So take care till I write :)

Happy cooking :)

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Finger chips

Yesterday I prepared these finger chips as you can see in the above picture. It is very simple. :) Easy to make :) It falls under the category of junk food generally :) But having it once in a while is negligible :)

There is a difference between the finger chips and french fries. In french freies we freeze the potatoes for about 1 or 2 days to make it stiff. finger chips its not required. :)

The method to prepare finger chips

Ingredients (For one full plate of finger chips as shown above)

1 large potato
cooking oil (for deep frying)
1 tsp of red chilli powder
Salt to taste


Take the potato, peel off the outer brown skin.

Cut the potatoes into long strips as shown in the pictures below.

Deep fry the potao strips in very hot oil. [The oil should be bubbling hot]

After it gets yellowish brown remove it from the oil. Place it on a tissue paper to remove the excess oil.

Now add red chilly powder and salt to taste.

Finger chips is ready to eat. :)
Do try this :)
Take care till I write :)
Happy cooking :)

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Sweet chapati

Good evening :)

The recipe which I’m going to write here now was told to me by Chaitra ma’am :) She is my “Software Engineering” and “Entrepreneurship and management” subject lecturer :) She had experimented with these ingredients and it came out well :) and then she passed it on to me :) I tried this and it came out very tasty :) It is a sweet chapati. PLEASE NOTE IT IS “NOT” A HOLIGE. It is a chapati but with a tiny twist :)
The recipe goes as follows.

Ingredients (For 8-9 sweet chapatis)

3-4 cups of wheat flour
Hot water (To knead the dough)
Jaggery (Lemon sized amount)
1 cup of coconut (Grated)
1-2 tsp sesame seeds (black or white, but black tastes better)
Salt to taste


First you need to melt the jaggery in about ½ cup of water.

Add coconut and sesame seeds to it and let the mixture come to a boil.

After it boils well, remove it from the flame and transfer the mixture to a vessel where you will be making the dough of chapati.

Add the flour to the mixture.

Make the dough of the following kind. You can add water (hot water) if the dough is very hard.

Then you need to make small round balls as shown below.

Roll it into chapatis with the help of a rolling pin as shown in the picture below.

Now fry the chapatis on a pan (Pan should be very hot and flame should be very high) Fry on both the sides.

Serve the chapatis with green chutney or a spicy curd dip.

To make the curd dip

Ingredients (For one bowl of dip)

1 cup of curd (Thick curd)
2-3 green chillies (Finely chopped)
coriander leaves (For garnishing)
1 tsp of chilly powder (Optional)


½ tsp oil
½ tsp of cumin
½ of mustard seeds
2-3 curry leaves (Finely chopped)


Take up the curd.

Add all the above mentioned ingredients except the seasoning ingredients to the curd.

Then add the seasoning ingredients, i.e in a small vessel add oil, mustard seeds, cumin seeds, chopped curry leaves and wait till the mustard seeds stop popping.

Then add this seasoning to the curd and mix well.

Serve with hot and sweet chapatis ;) ;) ;)

Try this :) Its a new recipe :)

Take care till I write :)

Happy cooking :)

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