Baked Vegetable Cutlet / Vegetable Cutlet in oven without oil - How to make vegetable cutlet or vegetable patties

Vegetable cutlets: Cutlets are all time favorites of everyone, also a kid favorite snack. Whether they are vegetarian or non-veg, cutlets are a good evening snack or appetizer course.

Preparation Time:20 min
Cooking time:25 min
Yields:20

Ingredients needed:  

• Potato - 2 medium sized
• Mixed Vegetables(Carrots,peas,cauliflower,cabage etc) - 1 cup
• Onion, finely chopped - 1/2 cup
• Ginger Garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Red chilli powder - 2 tsp or to taste
• Garam masala - 1 Tbsp
• Curry leaves. finely chopped - 2 tbsp (Optipnal)
• Oil - For sauteing
• Salt - To taste

For Breading:

• Egg, Beaten
• Breadcrumbs - As needed
• Oil - For drizzling on top

Preparation:
Pressure cook vegetables for 3-4 whistle and drain the water completely.
Mash the vegetables with a potato masher and set aside.
Preheat the oven at 350 F.
Prepare a baking tray lined with parchment paper.
Cook the potatoes, drain and pat dry it to avoid any water. Peel and mash the potatoes and set aside.

Method:
Heat oil in a pan and add curry leaves.
After few seconds add onion and fry till translucent.
Then add ginger garlic paste and saute for few minutes.
Add the dry masala powders, turmeric, red chilli, garam masala,salt and cook for few minutes till raw smell goes.
Add the mashed veggies and salt to it and mix well.
Allow it to cool down.
Then add the mashed potato to it and mix well without large lumps.
Make balls out of the mixture and make it to your desired shape.
Dip each cutlet in the egg and coat it with breadcrumbs.
Arrange them in a baking tray lined with parchment paper.
Drizzle drops of oil on top of each cutlet.
Bake it in the oven for about 10-15 minutes.
Then turn over the cutlets, again drizzles drops of oil on top of each cutlet and bake again for another 10 minutes or til well done.

Serve hot with ketchup...

Notes:If you want to keep it as complete vegetarian, instead of egg, you can also use all purpose flour paste(flour mixed in water) or corn starch for coating.
Drizzling oil before baking prevents drying of the crusts.
You can use any veggies of your choice, but make sure there is no water in the mixture you made. Otherwise the cutlets will break while cooking.
Instead of baking, you can also shallow fry cutlets in the stove top.

Besan Cookies / Besan Nankhatai

Besan Cookies/Besan Nankhatai : After started baking, I'm always searching for easy bake recipes and recipes without all purpose flour. Here is a nankhatai/besan cookies recipe without all purpose flour. Freshly baked cookie with Indian flavor is just heaven.

Baking time:20 min
Yields: 20

Ingredients needed: 
Gram Flour / Besan  - 1 cup
Granulated Sugar - ½ cup
Ghee - 1/4 cup
Butter - 1/4 cup
Baking Powder  - ½ tsp
Cardamom - 2
Pistachio nuts(Optional), thinly sliced - 5
Salt - A pinch


Procedure:
Powder the sugar with cardamom and keep it aside.

Preheat the oven to 350 F. Prepare a baking sheet by lining parchment paper.
Mix the dry ingredients, flour, baking powder and salt into a bowl and set aside.
In a wide bowl, add butter, ghee and powdered sugar. Cream them with a whisk till it becomes soft and fluffy.
Then add the dry flour mixture and knead them into a soft and pliable dough. Instead of ghee, you can also use butter. But the aroma of ghee in the cookie goes very well with the cardamom flavor.
Divide the dough into gooseberry size balls. Press them between your palm. So they become slightly flatten. Arrange them on the prepared baking tray.
Now place few pieces of pistachio nuts at the center of the cookies.
Bake them at 350F for 15-18 mins or till they turns into brown.
Take it out from the oven and allow it to completely cool down on a wire rack.

Notes:

You can save this in air-tight container for upto 2 weeks.
The baking time varies from oven to oven.
 Instead of ghee, you can also use butter. But the aroma of ghee in the cookie goes very well with the cardamom flavor.

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