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BEETROOT CUTLET

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Beetroot cutlet is a delicious crimson colored patties prepared with beetroots, potatoes and few Indian spices It's natural bright color makes this dish attractive and perfect to add on to your party menu.  This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs.  The combination of potato and beets makes the inside soft, juicy with an amazing flavor.  All in all it is an appetizer which will be a treat for your eyes as well as your tummy. It is a delicious vegetarian snack, which is a perfect bite for the kids.... Ingredients: Beetroot - 3  (grated) Potatoes - 2 Onions - 1 (chopped)  Garlic - 3 cloves (finely chopped) Ginger - 1/4 inch piece (finely chopped) Green chilly - 3-4 (finely chopped) Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Garam masala powder - 1 tsp Salt - to taste Bread crumbs - 1/2 cup Oil - for frying Egg - 1 (use only egg whites) Method of preparation: - Cook & mash ...
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CHOCOLATE BROWNIES

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Ingredients: Unsalted butter, melted and cooled - 1 cup Vegetable oil - 2 tablespoon Brown sugar - 1 cup White sugar - 1 cup Eggs , room temperature - 4 (large) Vanilla extract - 4 teaspoon All purpose flour - 1 cup Unsweetened cocoa powder - 1 cup Salt - 1 teaspoon Roughly chopped chocolate - 1 1/2 cup Method of preparation: Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside. Sift all purpose flour & cocoa powder together into a bowl & keep it aside. In a large bowl combine melted butter, oil and both sugars. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color. Gently fold the dry ingredients into the wet ingredients until just combined (Do not over mix). Fold in half of the chocolate chunks. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks. Bake for 35-40 minutes, or until ...
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TRIVANDRUM CHICKEN FRY

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Trivandrum Chicken Fry is a Crispy fried chicken.. It is a spicy recipe and easy to make. You should use coconut oil for frying chicken to get the actual Kerala chicken fry taste. This can be served with hot rice, Chapati, kerala porotta etc. Ingredients: Chicken - 1 kg Chilli Powder - 3 tbsp Ginger - 1 inch piece, chopped Garlic - 10 cloves Small Onions - 10 Fennel - 1 tbsp Garam Masala - 1 tsp Lime Juice - 2 tblsp Red Food Colour - 1/4 tsp All purpose flour Flour - 2 tbsp Corn flour - 2 tbsp Curry leaves - 2 sprigs Salt     - To taste Coconut Oil For frying  Method of preparation:  Wash and clean the chicken. Cut into large pieces and make gashes in it. Grind chilli powder, garam masala, ginger, garlic, onions and fennel into a paste. Add the lime juice and red food color to the ground paste and rub the chicken pieces with it. Keep in a cool place for 4 hours. Sprinkle the all purpose flour & corn...
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