Category Archives: Cutlet-Based

Carrot and Potato Cutlet


Grated carrot – 2 nos.

Boiled potatoes – 2 nos.

Chopped coriander leaves – little

Chopped green chillies – 1 to 2 nos.

Bread crumbs/rusk powder – 1/2 to 3/4th cup

Ghee – 6 teaspoons

Oil – 1/2 teaspoon

Salt – as desired


1. Heat 1/2 teaspoon of oil in a pan. Fry grated carrot for 3 to 4 minutes. In a mixing bowl, add the fried grated carrot, boiled potatoes, chopped coriander leaves, chopped green chillies, and salt.


2. Also add rusk powder/bread crumbs to the mixing bowl.  Using your fingers, mix well and form cutlet shapes.


3. Spread 6 teaspoons of Ghee on a pan. Then shallow fry these shaped cutlets until they turn brown on either sides.

Now, Carrot Potato Cutlet is ready!

Serve hot with Chilli Sauce.


Hara Bhara Kabab

Potatoes and Peas Kabab

Hara Bhara Kabab

Hara Bhara Kabab

A Portion Of Hara Bhara Kabab

A very simple and crispy snack!
There was an online cooking competition going on. The title was kababs. I wanted to participate in it but did not have enough time to try out other yummy recipes. There are a lot of yummy kabab recipes. I did not have chicken or some ingredients that are needed for trying out the other kababs. Only then, wanted to try out this kabab which uses only the basic ingredients. Above all, it is very easy to make. I tried it out, and it came out very well.
My family loves this crispy snack, and even when I am so tired to make an evening snack, I make these crispy kababs. Sometimes, I use color powder. Forgot to mention, this kabab won a third place in the cooking competition. So, worth giving a try!

Boiled potatoes – 2 nos.

Boiled peas – 1/2 cup

Ginger – 1/2″

Green chillies – 2 nos.

Finely chopped coriander leaves – 1/2 cup

Cumin seeds (seeragam) – 1 teaspoon

Black pepper powder (milagu thool) – 1/4 teaspoon

Color – a pinch (optional) (I used red color)

Salt – 1/2 teaspoon

Oil – as desired

Potatoes and Peas Kabab

Hara Bhara Kabab

Potattoes and Peas Kabab

Hara Bhara Kabab


1. Grind ginger and green chillies.

2. In a pan, heat oil. When oil is hot, add cumin seeds. When cumin seeds pop up, add peas, ginger and green chillies paste, coriander leaves, salt, color powder (mix it with 1 tsp of water) and black pepper powder. Mix well. Switch off the stove and cool the mixture. Add color and mix well.

3. Add this mixture to the boiled potatoes and make kababs. Shape the kababs according to your wish. I have made it in round shape.

4. Heat oil in a pan and deep fry the kababs until golden brown or grill the kababs. I have grilled them. Garnish using coriander leaves.

Now, Hara Bhara Kabab is ready!!!

Sidedish:Tomato Ketchup

Hara Bhara Kabab Recipe | Spinach and Potato Patties

Hara Bhara Kabab

Spinach – 1 small bunch
Boiled and mashed potato – 1 cup
Grated paneer – little more than 1/2 cup (optional)
Finely cut bread slice – 1 no.
Finely chopped onion – 1 no.
Ginger garlic paste (enji poondu vizhudhu) – 1 teaspoon
Green chillies paste or finely chopped green chillies – 1.5 teaspoons
Garam masala – 1/4 to 1/2 teaspoon
Chilli powder (milaga thool) – 1/2 teaspoon
Corn flour (sola maavu) – 1/2 cup
Lemon juice – 1 teaspoon
Chopped cashew nuts – 10 to 14 nos.
Bread crumbs – 1/2 cup
Salt – as desired
Oil – for deep frying

Note. The ingredients shown will vary with the original quantity.



1. Wash and clean the spinach well. Then boil the spinach. Once the spinach cools down, puree it.

2. In a mixing bowl, add spinach puree, boiled and mashed potato, chopped onions, ginger garlic paste, chopped cashew nuts, chilli powder, green chillies paste, garam masala, lemon juice, grated paneer , finely cut bread slice, and salt. Mix all the ingredients well. On one side of the plate, make a paste using corn flour and little water. On the other side of the plate, put little bread crumbs. Heat the oil for deep frying. Meantime, shape the Kabab like round patties or oval patties. Now coat the patties in corn flour paste, and then coat it with bread crumbs. When the oil is hot, deep fry the patties until it becomes golden brown on both sides.


  • You can either deep fry the patties in hot oil or just shallow fry in a dosa pan. I have shallow fried the patties in dosa pan.


Now, Hara Bhara Kabab is ready!

Serve. With tomato ketchup.


Vegetable Crumbs

Vegetable And Paneer Cutlet

Vegetable Crumbs

Vegetable Crumbs – Worth Every Bite!

A very easy and quick vegetable and paneer cutlet, I would say. When I cooked rice for lunch, simultaneously I boiled the vegetables in my cooker. It is one of my time cutting measures that I follow often. In a matter of 10 minutes, I made this yummy Vegetable Crumbs. I thank Mrs. Bhanumathi Ramesh for sharing this yummy recipe. Needless to say, worth every bite. My family cherished it.

Vegetable And Paneer Cutlet

Stacked Vegetable Crumbs


Boiled and Mashed Potatoes – 1 cup

Boiled Carrot – 1 cup

Boiled Beans – 1 cup

Chopped Onion – 1 cup

Boiled Peas – 1 Cup

Refined Flour / Maida – 1 Cup

Garam Masala – 2 Teaspoons

Chilly Powder – 1 Teaspoon

Bread Crumbs / Rusk Powder

Grated Paneer or Tofu – 2 Cups




1. In a mixing bowl, add mashed potatoes, beans,carrot,peas,onion,Paneer or tofu,chilly powder,garam masala, and salt. Make small balls.

2. In another bowl, make a maida or flour paste using 1 cup of maida and little water. The consistency of the paste should not be either too thick nor too loose.

3. Dip the balls in the maida paste for 2 minutes. The paste would stick well on the balls. Then, dip the balls again in bread crumbs.

4. Heat oil for deep frying. When the oil is hot, deep fry the balls by adding it one by one. You could also shallow fry the balls in a dosa pan.

Now, the Vegetable Crumbs is ready!

Serve: Tomato Ketchup