Entry 1: Baked Vegetable Cutlet by Nischala Anand

Ingredients : (serves two or three )

Potates - 300 gms - boiled and mashed

carrot - one - grated

onion - one - finely chopped

Green Peas - 1/2 cup - boiled

green chillies - 2 - chopped finely

bread crumbs - 1/2 cup

Red chilli pwd - 1 tsp

oil - 1 tbsp ( for brushing)

salt to taste

Method :

Mash the boiled potatoes and mix in all veggies. Add salt, red chilli powder and prepare the mixture. Shape them in different shapes with a cookie cutter or just round. Brush the cutlets slightly with oil and then roll in bread crumbs. Preheat convection oven at 200 C for 3 min. Arrange the cutlets on a greased tray and place it in the oven. Set the oven for 15 mins in bake mode at 200 C. Serve hot with Sauce or pudina chutney.

Bread Crumbs :

take two slices of bread in a microwave safe plate, put in microwave mode for 2 or 3 mins . Remove and grind it in mixer.. very easy..

Entry 2: Carrot Spinach Kabab by Padma Swetha

Ingredients :-

Carrot – 1 cup finely grated
Spinach – 1 cup finely chopped,
Onion – ¼ cup finely chopped,
Besan or gram flour – ¼ cup,
Corn flour – 2 tbsp,
Green Chillies – 5 (grind to smooth paste),
Ginger Garlic paste – ½ tbsp,
Garam masala – small pinch,
Coriander Powder – small pinch,
Jeera – ½ tbsp,
Coriander leaves – 6 - 10 leaves chopped,
Salt – to taste,
oil – (1-2 )tbsp,
Cookie Cutter (optional to make different shapes for pattis)

Method:

Combine all the above ingredients (except oil) and shape into pattis. (water is not required as moisture in carrot and spinach is sufficient to combine mixture well).
Heat a non-stick tawa and drizzle some oil and place 4-5 kababs and allow them to cook on both sides till brown . Once they are done Serve hot with tomato sauce.
Garnish- Baby Tomatoes, Cucumber (keera), Lemon..

Baby Tomatoes ni 4 slits ga cut cheyali from top till middle of it. Ivi Lemon juice, Salt, Red chilly powder lo marinate cheyali (10 mins).Pattis cook ayina taruvatha ade tawa with flame meeda marinate chesina tomatoes 2-3 mins unchali. Turn tomatoes in between so that they get cooked all sides .ela cheyatam valana tomatoes grill style lo cook avuthayii.ee tomatoes mariyu kabab ni toothpicks ki petti Serving plate lo nacchina style lo decorate chesukovachu.

Cucumber ni peel cheesi idi kuda salt vesi nachina shape lo decorate chesukovachu like flowers, ribbons. Lemon ni chinna slices ga cut chesi serving plate lo garnish chesukovachu.
Vediga(hot ga) ee kabab ni sevinchandi.

Nutritional Values:

Spinach is rich source of Iron and Calcium. Carrot is rich in Vitamin A which helps to prevent Poor Vision. It is also rich in dietary fibre, antioxidants and minerals. Onions are effective as anti-inflammatory, anticholesterol, anticancer & antioxidant properties . It reduces the risk of head and neck cancers, beneficial for women who are at increased risk for osteoporosis. Jeera contains large percentage of Iron. Coriander is rich in vitamin A & vitamin C and for relief of anxiety, used for treatment of acne. Ginger has cholesterol lowering properties, active against a form of diarrhea & for treating nausea. Garlic helps in preventing heart disease.

Entry 3: Chatpata Aloo Toast by Poornima Akkalankam

Ingredients : (serves 4 adults)

Boiled Aloo - 4 nos

boiled carrot-1nos

Plain bread- 8 to 10 pcs(can use white or brown)iused brown

oil -3tbs

salt -to taste

chat masala -1/2 tsp

red chilli powder -1/2 tsp

chopped onoins - 2 mid size

chopped cucumber -1/2 length(optional)

grated carrot- 1tbs

chopped corriander-1tbs

Chutneys:

Meeta chutney

Dates-3nos

Tamarind pulp -2tbs

Jaggery-2tbs

jeera powder-1tsp

salt-to taste

Boil all the above till they become a soft paste for about 10 min and keep it aside.

Mint chutney

Mint leaves-1/2 bunch

corriander leaves-1/2 bunch

salt -to taste

lemon juice-2tsp

green chilli-3nos

grind all the above into a fine paste

Method:

First mix chaat masala,chilli powder,salt to the boiled aloo and carrot.Cut each bread slice into 2 triangles.now take 1 triangle bread peice and fill the aloo mix on top of the bread slice.see that the mix sits on the slice properly.Now heat tawa and put 2 tsp of oil on it and shallow fry the filled bread pc on mid flame.fry the toast on both the sides till golden brown.do the same with remaining bread pcs.

On the toast apply a layer of mint chutney,another layer of meeta chutney and garnish with sev(thin bhujia,optional),chopped onions,cucumber,grated carrot and corriander.

you might think so much of preparation,but i promise u all this is an awsome,mouth watering recipe which makes every one feel out of the world.

Even kids enjoy this.One last imp thing you can very well prepare the chutneys in advance and store the in the refrigirators.If you do not want to shallow fry ,you can very well fry the in the preheated oven on 250 degree for 10 min .

Nutritional Facts:

Cal per serving-120 per slice

fiber -2gms

really healty for all coz of carbohydrates and protiens. fresh veg are added.