Starter, Snacks and Others...!!!

Recipi
1. To make Vegitable cutlet, heat the oil in deep non-stick, add onions and saute on mediam flame for 1 minute.
2. Add all the patotoes, french Beans, carrot and cabbage and mix well.
3. Cover and cook on slow flame for 10 to12 minutes or till the vegitables are cooked, while stirring occasionally. Sprikle a little watter (approx 2 tbsp) to avoid the vegitables from burning.
4. Add the salt, chilli power and plain flour, mix well and saute on a medium flame for 1 to 2 minutes.
5. Mask the mixture using a potato masher.
6. remove from the flame, transfer the mixture to a plate and allow it to cool completely.
7. Divide the mixture into 7 equal portions and shape each portion into a 50 mm, flat oval.
8. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
9.Heat the oil in a kadhai and deep-fry each Vegetable Cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
10. Serve the Vegetable Cutlet immidediatley with tomoto ketchup.

Recipi
1. Firstly chop Cauliflower or Gobi into medium sized and wash them throughly with salt and turmeric.
2. Take bowl add 1/2 cup of gram flour (Besan), 2 to 3 tsp of rice flour, 2 tsp of corn flour, 1/2 tsp of ginger-garlic, 1/2 tsp red chili powder, 1/2 tsp of black pepper powder, 1 tsp of soy sauce and salt as required. You can even use wheat flour in place of gram flour. Mix well until all the ingredients are combined well.
3. Add chopped Cauliflower, mix well until the ingredients are coated.
4. Sprinkle little water and give a nice mix, do this process until the batter is thickly coated to the Cauliflower. Make sure the batter exactly wraps Cauliflower.
5. Fry the batter coated cauliflower in hot oil until it’s crisp and golden.
6. Take pan add 2 tsp of oil, chopped ginger, garlic, green chilies. Sauté for a minute.
7. Then add finely chopped onions and when the onions turn translucent, then add the medium sliced bell pepper and spring onions. Sauté until it’s half cooked.
8. Add 2 tsp of tomato ketchup, 1/2 tsp of chili sauce, 1 tsp of soy sauce, 1 tsp of sugar, salt as per the taste. Mix well.
9. Turn on the flame from medium to high and now add 1.5 cups of water, 1/2 tsp of black pepper powder. Stir well and let this mixture come to a boil.
10. Now take small bowl add 1 tsp of cornflour and water, stir well make sure no lumps.
11. Add the corn starch paste to the gravy. As soon as you add this, mix well so that no lumps are formed.
12. Simmer for few minutes till the sauce thickens. Now add the fried Gobi, chopped coriander leaves and spring onions. Give a nice mix and switch off the flame.

Recipi
1. Heat up a pan and add 1 tsp of butter or oil, add 3 chopped garlic. Sauté till the garlic is lightly brown.
2. Add 1/2 cup of chopped onions. Sauté till the onions are softened.
3. Now add chopped potatoes and spinach to it. Sauté it well.
4. Add a cup of water and cook it for 5 minutes.
5. Wait until the cooked spinach is cooled and then blend it in mixer till smooth.
6. Add the blended mix in the same pan and cook it about 2 to 3 minutes.
7. Serve Spinach Soup with freshly crushed black pepper and salt.
You can add green chilies if you want spicy soup.

Recipi:
1. Take a pan add 1 tsp of butter or 1 tsp of extra-virgin olive oil.
2. Add chopped onions, garlic, parsley or cilantro cook until fragrant, about 30 seconds.
3. Now add the carrots and water, cook until very tender about 20 minutes.
4. Purée the soup in batches in a blender until smooth ( use caution when pureering hot liquids).
5. Add salt and fresh pepper to the soup.