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Homemade Crispy Veggie Cutlets Recipe Crispy Veg Cutlet Recipe    Crispy Vegetable Cutlet recipe— made to feel warm, approachable, and just like the ones you’d buy at your favorite street stall. Crispy Vegetable Cutlets Ingredients Oil: 1 tbsp (for sautéing) + enough for deep‑frying Green chilies: 2, finely chopped Ginger: 1″ piece, finely chopped Onions: 2 small-to-medium, finely chopped Green peas: 4 tbsp Beetroot: 3–4 tbsp, grated Carrot: 1 small, chopped Green beans: 5–6, sliced Salt: 1 tsp, or to taste Coriander powder: ½ tsp Red chili powder: ½ tsp Garam masala: ½ tsp Dry mango powder (amchoor): ½ tsp Fresh coriander leaves: 1 tbsp, chopped Potatoes: 5 medium, boiled and mashed For the coating: All‑purpose flour (maida): ½ cup Water: just enough to make a smooth batter Breadcrumbs: ½ cup, toasted if possible Instructions Sauté the aromatics Heat 1 tbsp oil in a kadhai (or deep skillet) over...

Cabbage Manchurian Recipe – Just Like the Restaurant Style and Indo-Chinese!  Ingredients: For the Manchurian Balls: Grated Cabbage – 2 cups Garam Masala – ½ tsp Red Chilli Powder – 1 tsp Salt – 1 tsp (adjust to taste) Ginger-Garlic Paste – 1 tsp Corn Flour – 3 tbsp All-purpose Flour (Maida) – 3 tbsp Oil – for deep frying For the Gravy/Sauce: Oil – 2 tbsp Chopped Garlic – 2 tbsp Chopped Onion – 2 tbsp Green Chillies – 2 (slit or chopped) Capsicum – ½ (use colored bell peppers if desired) Black Pepper – ½ tsp Salt – ½ tsp (adjust as sauces contain salt) Tomato Ketchup – 1 tbsp Red Chilli Sauce – 2 tbsp Soy Sauce – 1 tsp MSG – a pinch (optional) Water – ½ cup Corn Flour – 1 tsp mixed in 2 tbsp water Spring Onion – a handful for garnish Instructions Preparing the Manchurian Balls: First, grate the cabbage. You can do this using a manual grater or lightly pulse in a blender. Measure out 2 cups of grated cabb...