Vegetable Chop -Bengali Style Vegetable Cutlets / Bhejetebil Chop / Bengali Vegetable Chop / Stuffed Beetroot Cutlets

Vegetable Chop

Ingredients for Bhaja Masala/Moshla
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Coriander seeds-1/2tsp
Pepper-12
Cloves-6
Cardamom-3
Cinnamon-a small piece
Bay leaf-1 small
Red chillies-2
Method
Dry roast the above ingredients till it pops (Do not burn them).
Cool & grind it to a smooth powder,store it in a clean jar.
Other ingredients
Grated beetroot-2 small
Grated carrot-2
Boiled & mashed potato-2
Chopped coriander leaves-1tbsp
Salt to taste
Sugar-1/8tsp
Chopped green chillies-1
Chilly powder -1/4tsp
Grated ginger-1/4tsp
Oil-2tsp + for deep frying
Roasted halved peanuts-1/4 cup
Method
Heat oil in a pan add ginger & green chillies,saute for a minute in medium low flame.
Now increase the flame, add the grated carrot & beetroot,chilly powder,fry till the veggies comes together & water has evaporated (I did not fry too much).
Switch off the stove transfer the mixture into a bowl,add the salt,sugar,chopped coriander leaves,peanuts,2tsp of bhaja masala & mashed potato.
Mix the whole mixture well,shape it out to any shape you prefer & keep it aside.
Ingredients for outer coating
Besan-2tbsp
Water to dilute
(Make a thin batter with besan & water,it must be lighter than the pakora batter)
Bread crumbs as needed
Method
Dip these shaped cutlets into the besan liquid,remove & roll it out evenly with the bread crumbs.
Arrange them on a plate,I repeated this process twice for my cutlets to be extra crunchy(You can omit the 2nd time process,its optional).
Keep it in fridge for sometime before frying.
Heat oil in a pan & in medium low flame deep fry these cutlets till crisp & light brown colour on all sides.
Place it on a kitchen paper to remove excess oil if any.
Before serving sprinkle Chaat masala on top & serve them hot with any dip you like.

Inspired by:Bongcookbook.com

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Deepavali Marundhu / Deewali Marundhu / Homemade Deepavali Legiyam / Deepawali Lehiyam

Deepawali Marundhu

Ingredients soaked in warm water for 30 minutes
Whole pepper-2tsp
Cumin/Jeera-2tsp
Dry ginger powder/sukku-2tsp
Cardamom-4
Omam/Ajwain-5tsp
Coriander seeds-2tsp
Arisi thippili - 2
Kandan thippili - 1 small stick
Hing-1/2tsp
Turmeric powder-1/4tsp
Other ingredients
Jaggery-1 cup
(Jaggery should be same quantity as the ground paste,i got 1 cup of the ground paste so i used i cup of jaggery)
Honey-1tsp
Ghee-1/4 cup
Sesame oil-1tbsp
Method
Grind the above ingredients to a very smooth paste,measure it & take the same quantity of jaggery.
Melt the jaggery in a bowl,filter to remove any impurities.Pour the jaggery in a pan add the ground paste & cook in medium low flame till it gets thick.
Now slowly add the ghee & oil in intervals,till everything is absorbed & leaves the sides of the pan.
Cook till the paste comes to a jam consistency.
Switch off the stove mix in the honey,cool & store it in a clean jar in fridge.
Note:
a)You can also dry roast & powder the ingredients instead of wet grinding.
b) Have a small ball of marundhu its very good for digestion.

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Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe

Step by step method / picture to make Arisi Vella Puttu...

Arisi Vella Puttu

Ingredients
Rice flour/Arisi Maavu - 1 cup
Jaggery - 3/4 cup
Water - 1/2 cup
Cardamom-3 crushed
Grated coconut -1 tbsp
Chopped almonds - 10
Ghee-3 tsp

Vella Puttu

Method
Dry roast the rice flour till raw smell disappears & slightly changes colour.
Cool the flour & sprinkle water little by little to make the entire flour wet.
The flour should look like bread crumbs,the mixture should hold together.Should crumble ans fall when you leave.
Place this in a clean cloth or kitchen towel & steam them for 10 to 12 minutes.
Cool the flour & crumble them place it in a bowl.
Heat ghee in a pan and fry the nuts till light brown,transfer it to the bowl.
Add the grated coconut & crushed cardamom too.

Vella Puttu

Dissolve jaggery in water,filter to remove any impurities.
Boil the jaggery till it reaches to a soft ball consistency.
Pour a drop of syrup in water & try to form a soft ball,then your consistency is right.
Now pour this syrup into the rice flour coconut mixture.
Gently mix till everything is well combined.
Serve them hot or warm.
Note:
a) Syrup should form a soft ball consistency,otherwise your sweet will become watery.
b) Instead of jaggery syrup you can just mix sugar,cardamom powder & coconut too.
c) Steam the rice properly otherwise it will be raw while eating.
d) Cashew nuts & edible camphor can also be added.

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Navarathri Recipes / Navratri Recipes / Navaratiri Special Recipes

Click the picture to read the RECIPE

Sweet Corn Sundal	Rajma Sundal	Pattani Sundal
Red Chori Sundal	Green Peas Sundal	Green Moongh Dal Sundal
Channa Dal Sundal Curd Rice Puliyodharai Rava Kesari Arisi Vella Puttu Semiya Kesari	Kollu Sundal Coconut Rice Aama Vadai Peanut Sundal Hayagreeva Halwa Medhu Vadai	Karamani Sundal Lemon Rice Nei Appam Sabudana Kichdi Moongh Dal Payasam
Akkaravadisal	Moongh Dal Sundal	Navaratna Vadai
Sago Sundal	Instant Sundal Podi	Green Gram Sweet Pongal

Edamame Sundal

Bhindi Masala / Masala Bhindi Recipe / How to Make Bhindi Masala / Okra Curry Recipe

Bhindi Masala

Ingredients
Bhindi/Lady's Finger/Okra-15 (Long Variety)
Chopped onion-a handful
Chopped tomato-1
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Amchur/Dry Mango powder-1/2tsp
Chaat Masala-1/4tsp
Crushed kastoori methi -1tsp
Tempering
Oil-3tsp
Cumin/Jeera-1tsp
Method
Wash the bhindi & wipe it with a clean kitchen towel.Make sure there is no moisture.Trim the ends & cut the bhindi into 1 inch length pieces.
Heat 1tsp of oil & in medium high flame fry the bhindi for couple of minutes till its half cooked.Remove & keep it aside.
In the same pan add the remaining oil temper it with cumin.
Now add the chopped onion fry till its light brown in colour.Add the tomato,ginger & garlic paste,fry till tomatoes are mashed.
Add the dry masala powders one by one except kastoori methi & chaat masala.Saute till everything is well combined.
Pour some water,cover & cook till raw smell disappears from the masala,now add the fried bhindi & kastoori methi.
Cook till the gravy is thick.Switch off the flame sprinkle the chaat masala & chopped coriander leaves,mix.
Best served with Roti.

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