food recipes easy

Vegetable cutlets

Vegetable cutlets are a popular snack or appetizer made with a mixture of mashed vegetables, spices, and breadcrumbs. They are easy to make and can be customized to suit individual tastes.

To make vegetable cutlets, you will need:

2 cups mashed boiled potatoes

1 cup mixed boiled and mashed vegetables (carrots, peas, beans, etc.)

1/2 cup finely chopped onions

1/4 cup finely chopped coriander leaves

1 tsp grated ginger

1 tsp grated garlic

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

1/2 cup breadcrumbs

Oil for frying

Instructions:

In a mixing bowl, combine the mashed potatoes, mixed vegetables, onions, coriander leaves, ginger, garlic, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth dough-like mixture.

Take small portions of the mixture and shape them into cutlets of your desired size and shape.

Coat each cutlet with breadcrumbs on all sides.

Heat oil in a deep frying pan over medium heat. Once hot, add the cutlets in batches and fry until golden brown on both sides.

Remove the cutlets from the oil and drain excess oil on a paper towel.

Serve hot with your favorite dipping sauce or chutney.

Enjoy your delicious vegetable cutlets!

Kappa Chenda

Kappa Chenda is a traditional dish from the South Indian state of Kerala, and it consists of boiled yuca (also known as cassava) served with a spicy red chilly dip.

To make Kappa Chenda, you will need the following ingredients:

1 lb yuca (cassava)

1 tsp salt

Water for boiling

For the dip:

5-6 dried red chillies

2 cloves of garlic

1/2 tsp cumin seeds

1/2 tsp black mustard seeds

1/4 tsp fenugreek seeds

1/4 tsp turmeric powder

1 tbsp coconut oil

Salt to taste

Instructions:

Peel the yuca and cut it into small pieces. Rinse it well and place it in a large pot with enough water to cover the yuca pieces. Add salt to the pot and bring it to a boil.

Reduce the heat to medium and let the yuca cook for about 20-25 minutes or until it becomes soft.

While the yuca is boiling, prepare the dip. Heat the coconut oil in a pan and add the cumin seeds, mustard seeds, and fenugreek seeds. Once they start to splutter, add the garlic and sauté until it turns light brown.

Add the dried red chillies to the pan and sauté for a few seconds. Turn off the heat and let the mixture cool down.

Once the yuca is cooked, drain the water and mash it well. Add salt to taste.

In a separate bowl, mix the mashed yuca with the turmeric powder.

Serve the mashed yuca with the red chilly dip on the side. Enjoy!

Dried prawns mango curry

Dried prawns mango curry, also known as Chemmeenum Mangayum, is a traditional South Indian dish that is made using dried prawns and ripe mangoes. Here is a recipe for making this delicious and flavorful dish:

Ingredients:

1 cup dried prawns

1 large ripe mango, peeled and chopped

1 onion, chopped

2-3 green chilies, slit

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1 teaspoon coriander powder

Salt, to taste

1/4 cup grated coconut

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 garlic cloves

1 sprig curry leaves

2 tablespoons coconut oil

Water, as needed

Instructions:

Rinse the dried prawns in water and soak them in enough water for 15-20 minutes. Drain and set aside.

In a blender, grind together grated coconut, mustard seeds, cumin seeds, garlic cloves, and a little water to make a smooth paste.

Heat coconut oil in a pan and add the chopped onions and green chilies. Saute until onions turn golden brown.

Add the ground paste and saute for 2-3 minutes until the raw smell goes away.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Add the soaked dried prawns and saute for a few minutes.

Add enough water to cover the prawns and bring it to a boil.

Reduce the heat and let it simmer for 10-15 minutes until the prawns are cooked and the curry thickens.

Add chopped mangoes and curry leaves. Cook for another 5-7 minutes until the mangoes are soft and tender.

Serve hot with steamed rice or bread.

Enjoy the delicious and flavorful dried prawns mango curry with your family and friends!

Spicy Beef Tomato Curry

Spicy Beef Tomato Curry is a delicious and flavorful dish that combines tender beef with aromatic spices and tangy tomatoes. Here's a recipe to make it:

Ingredients:

1 pound beef (stewing beef or flank steak), cut into small cubes

1 onion, chopped

2 garlic cloves, minced

1 tablespoon ginger, minced

2 tablespoons vegetable oil

2 teaspoons curry powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 oz) diced tomatoes

1/2 cup water

Fresh cilantro, chopped (for garnish)

Instructions:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onions and cook for 2-3 minutes, until they are softened.

Add the garlic and ginger, and cook for another 1-2 minutes.

Add the beef to the pot and cook until browned on all sides, about 5-7 minutes.

Add the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper, stirring until fragrant.

Add the diced tomatoes and water to the pot, and stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, until the beef is tender and the sauce has thickened.

Serve the curry over rice, garnished with fresh cilantro.

Enjoy your delicious and spicy bee