Recipe for village style vegetable cutlets made with veggies and kadalai maavu / besan. Recipe with step by step pictures and video. Party friendly recipe.
These are the 80’s cutlets as we knew it before the potatoes and bread crumbs caused the disruption to the kadalai maavu / besan cutlet world. These cutlets made with kadalai maavu / besan have their own fan base and nostalgia associated with it. They are so easy to make and frills free. No coating, dipping etc… Just “cut and fry cutlets” making it perfect for beginners too! They are perfect for parties. The squares can be made ahead of time and deep fried when guests arrive so cutlets can be served nice and hot in no time. These cutlets can also be air fried.
Here are the equipments and ingredients used in the recipe that you can buy online. Carote Pan Idhayam Mantra Groundnut oil Garam Masala
Here is the video of how to make village style vegetable cutlets
Here is how to make village style vegetable cutlets
Heat oil in a pan and add in the fennel seeds, cumin seeds, minced garlic, minced ginger and the finely chopped curry leaves. Saute for a minute.
Add in the finely chopped onions and saute till the onions are soft.
Add in the veggies and the salt. Make sure that the veggies are finely chopped so it does not disintegrate in oil when deep frying later. Cover the pan with a lid and cook for a few minutes till the veggies are slightly crunchy and half cooked. Add in the spice powders, green chillies and mix well to combine.
Take a bowl and add in the kadalai maavu / besan. Add half a cup of water and whisk well to a thick paste. Once thick paste forms, add water little by little and dilute the mixture. This method prevents lumps from forming in the batter.
Always start with little water, make a paste and make sure that the paste is lump free before adding the rest of the water. This method works every single time.
Add this batter to the pan. Add in the coriander leaves.
Keep stirring till the mixture becomes thick and forms a soft dough like consistency.
Grease a sheet pan (I have used a 9 x 13 inch) with oil and spread the besan mixture evenly on the pan. Rest the mixture in the pan for 30 minutes to cool. The mixture will thicken further as it cools.
Once the mixture is cool, cut into one inch squares. The pieces should come off easily once the mixture has cooled well. Note: At this stage you can store the pieces in the fridge and deep fry as required. The squares can be stored for up to two days in the refrigerator. The squares can also be frozen at this stage for up to two months. Just place the squares on a plate and freeze them on the plate for 3-4 hours. Then remove the squares from the plate, zip loc them and use as and when required. To use, thaw the squares on a plate for an hour. Proceed with the recipe.
Heat oil in a kadai to deep fry. Do not crowd the pan when deep frying. When the oil is nice and hot, place few pieces of the cut squares in oil. Do not disturb them for a couple of minutes. Turn them with a fork after couple of minutes so they cook evenly.
Remove from oil when the bubbles in oil subsides and they are golden brown.
Vegetable cutlets are ready. Enjoy hot!!!
1 tablespoon Idhayam Mantra Groundnut oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 tablespoon ginger, minced 1 tablespoon garlic, minced 2 sprigs curry leaves, finely chopped 1 cup onion, finely chopped 1/2 cup carrots, finely chopped 1/2 cup beans, finely chopped 1/2 cup cabbage, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 1/2 teaspoon garam masala 3 green chillies finely chopped 1 cup besan / kadalai maavu 1.5 cups water 2 tablespoon coriander leaves, finely chopped Idhayam Mantra Groundnut oil to deep fry
Heat oil in a pan and add in the fennel seeds, cumin seeds, minced garlic, minced ginger and the finely chopped curry leaves. Saute for a minute.
Add in the finely chopped onions and saute till the onions are soft.
Add in the veggies and the salt. Make sure that the veggies are finely chopped so it does not disintegrate in oil when deep frying later. Cover the pan with a lid and cook for a few minutes till the veggies are slightly crunchy and half cooked. Add in the spice powders and green chillies. Saute for a minute.
Take a bowl and add in the kadalai maavu / besan. Add half a cup of water and whisk well to a thick paste. Once thick paste forms, add water little by little and dilute the mixture. This method prevents lumps from forming in the batter. Always start with little water, make a paste and make sure that the paste is lump free before adding the rest of the water. This method works every single time.
Add this batter to the pan. Add in the coriander leaves. Keep stirring till the mixture becomes thick and forms a soft dough like consistency.
Grease a sheet pan (I have used a 9 x 13 inch) with oil and spread the besan mixture evenly on the pan.
Rest the mixture in the pan for 30 minutes to cool. The mixture will thicken further as it cools.
Once the mixture is cool, cut into one inch squares. The pieces should come off easily once the mixture has cooled well.
Heat oil in a kadai to deep fry. Do not crowd the pan when deep frying. When the oil is nice and hot, place few pieces of the cut squares in oil. Do not disturb them for a couple of minutes. Turn them with a fork after couple of minutes so they cook evenly. Remove from oil when the bubbles in oil subsides and they are golden brown.
Vegetable cutlets are ready. Enjoy hot!!!
Notes
The same recipe can be air fried. Air fry at 200 C for 10-12 minutes. Fry in batches. Sprinkle little oil on the patties so they crisp up well.
After the squares of cutlets are cut, it can be stored for future use. At this stage you can store the pieces in the fridge and deep fry as required. The squares can be stored for up to two days in the refrigerator. The squares can also be frozen at this stage for up to two months. Just place the squares on a plate and freeze them on the plate for 3-4 hours. Then remove the squares from the plate, zip loc them and use as and when required. To use, thaw the squares on a plate for an hour. Proceed with the recipe.
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 20m
1 tablespoon Idhayam Mantra Groundnut oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 tablespoon ginger, minced 1 tablespoon garlic, minced 2 sprigs curry leaves, finely chopped 1 cup onion, finely chopped 1/2 cup carrots, finely chopped 1/2 cup beans, finely chopped 1/2 cup cabbage, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 1/2 teaspoon garam masala 3 green chillies finely chopped 1 cup besan / kadalai maavu 1.5 cups water 2 tablespoon coriander leaves, finely chopped Idhayam Mantra Groundnut oil to deep fry
Heat oil in a pan and add in the fennel seeds, cumin seeds, minced garlic, minced ginger and the finely chopped curry leaves. Saute for a minute.
Add in the finely chopped onions and saute till the onions are soft.
Add in the veggies and the salt. Make sure that the veggies are finely chopped so it does not disintegrate in oil when deep frying later. Cover the pan with a lid and cook for a few minutes till the veggies are slightly crunchy and half cooked. Add in the spice powders and green chillies. Saute for a minute.
Take a bowl and add in the kadalai maavu / besan. Add half a cup of water and whisk well to a thick paste. Once thick paste forms, add water little by little and dilute the mixture. This method prevents lumps from forming in the batter. Always start with little water, make a paste and make sure that the paste is lump free before adding the rest of the water. This method works every single time.
Add this batter to the pan. Add in the coriander leaves. Keep stirring till the mixture becomes thick and forms a soft dough like consistency.
Grease a sheet pan (I have used a 9 x 13 inch) with oil and spread the besan mixture evenly on the pan.
Rest the mixture in the pan for 30 minutes to cool. The mixture will thicken further as it cools.
Once the mixture is cool, cut into one inch squares. The pieces should come off easily once the mixture has cooled well.
Heat oil in a kadai to deep fry. Do not crowd the pan when deep frying. When the oil is nice and hot, place few pieces of the cut squares in oil. Do not disturb them for a couple of minutes. Turn them with a fork after couple of minutes so they cook evenly. Remove from oil when the bubbles in oil subsides and they are golden brown.
Vegetable cutlets are ready. Enjoy hot!!!
Notes
The same recipe can be air fried. Air fry at 200 C for 10-12 minutes. Fry in batches. Sprinkle little oil on the patties so they crisp up well.
After the squares of cutlets are cut, it can be stored for future use. At this stage you can store the pieces in the fridge and deep fry as required. The squares can be stored for up to two days in the refrigerator. The squares can also be frozen at this stage for up to two months. Just place the squares on a plate and freeze them on the plate for 3-4 hours. Then remove the squares from the plate, zip loc them and use as and when required. To use, thaw the squares on a plate for an hour. Proceed with the recipe.
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/village-style-vegetable-cutlets/
Easy recipe for tofu sandwich with cucumber salad and sautéed vegetables. Recipe with step by step pictures and video.
Here are some of the ingredients you can buy online. Peri Peri Seasoning Red Chilli Flakes Olive Oil
Here is the video of how to make Tofu Sandwich Recipe
Here is how to make Tofu Sandwich Recipe Cucumber Salad slice the cucumbers and add it to a bowl. Add in the salt, sugar and the lime juice. Mix well to combine. Set aside while you get the other prep ready.
Roasted Tofu Slice the Tofu and add in the peri peri seasoning and the salt. Mix well to combine. Marinate for a few minutes.
Add a teaspoon of oil in a pan and in the marinated tofu slices. Cook for a minute on each side. Remove and set aside on a bowl.
Sautéed veggies In the same pan, add in the oil and the veggies – onion, tomatoes and capsicum. Add in the salt and the red chilli flakes. Cook for a couple of minutes. Remove and set aside on a plate to cool.
Toasting Bread In the same pan, add in a little unsalted butter. Sprinkle turmeric powder, red chilli powder and coriander leaves. Mix well.
Toast the buns on a low flame until slightly golden.
Assembly: Apply Mayo on one slice of the bun. Line with cucumber salad. Top with the sautéed veggies and roasted tofu. Top with the bun and serve immediately.
Cucumber Salad
2 cucumbers, sliced 1/4 teaspoon salt 1 teaspoon sugar 1 teaspoon lime juice
Roasted Tofu
200 grams Tofu 1/4 teaspoon salt 1 tablespoon peri peri seasoning 1 teaspoon olive oil
Sautéed veggies
1 teaspoon olive oil 1/4 cup onions, finely chopped 1/4 cup tomatoes, deseeded, finely chopped 1/4 cup capsicum finely chopped 1/4 teaspoon salt 1/4 teaspoon red chilli flakes
Toasting Bread
3 teaspoon butter, divided 1 teaspoon turmeric powder 1 teaspoon red chilli powder 2 tablespoon coriander leaves, finely chopped 3 multi grain buns
Mayonnaise for making sandwiches
Cucumber Salad
Slice the cucumbers and add it to a bowl. Add in the salt, sugar and the lime juice. Mix well to combine. Set aside while you get the other prep ready.
Roasted Tofu
Slice the Tofu and add in the peri peri seasoning and the salt. Mix well to combine. Marinate for a few minutes.
Add a teaspoon of oil in a pan and in the marinated tofu slices. Cook for a minute on each side. Remove and set aside on a bowl.
Sautéed veggies
In the same pan, add in the oil and the veggies – onion, tomatoes and capsicum. Add in the salt and the red chilli flakes. Cook for a couple of minutes. Remove and set aside on a plate to cool.
Toasting Bread
In the same pan, add in a little unsalted butter. Sprinkle turmeric powder, red chilli powder and coriander leaves. Mix well. Toast the buns on a low flame until slightly golden.
Assembly:
Apply Mayo on one slice of the bun. Line with cucumber salad. Top with the sautéed veggies and roasted tofu. Top with the bun and serve immediately.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
