Tag: party starters

Snacks

Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness

Puspa


🥕 When Leftover Veggies Turn into Crunchy Magic

Soft inside. Crispy outside.
Served hot with chutney or ketchup.
Vegetable Cutlets are that perfect snack that’s part street-side magic, part home kitchen comfort.

Made with mashed potatoes, mixed veggies, and a blend of spices — coated with breadcrumbs and shallow-fried till golden. It’s a snack that fits every plate — from chai-time to starter trays.


🛒 What You’ll Need (Makes 8–10 cutlets):

2 medium boiled potatoes

½ cup grated carrots

½ cup beans, finely chopped

¼ cup green peas

1 small onion, finely chopped

1–2 green chilies, finely chopped

1 tsp ginger paste

½ tsp garam masala

½ tsp red chili powder

Salt to taste

2 tbsp chopped coriander

2 tbsp bread crumbs or roasted sooji (for binding)


For coating & frying:

2 tbsp maida + water (slurry)

Breadcrumbs (to coat)

Oil for shallow or deep frying




🍽️ How to Make It – Crunchy, Spicy, and So Satisfying

1. Cook the Veggies

Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.

2. Mash and Mix

In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.

3. Shape & Coat

Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
Chill in fridge for 15 mins (optional for better crispiness).

4. Fry Till Golden

Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.

5. Serve Hot

With ketchup, green chutney, or sandwich between pav for a quick burger!



❤️ Why Everyone Loves a Good Cutlet

Great way to use leftover veggies

Kid-friendly and freezer-friendly

Customizable and easy to batch-make

Because crispy never goes out of style!

Street Foods

Chilli Chicken – The OG Rock Star of Indo-Chinese Plates

Puspa


🧨 When There’s Chilli Chicken, There’s No Silence at the Table

You know that dish that arrives sizzling —
Loud, red, and coated in mystery sauce?
The one you don’t share without a fight?

That’s Chilli Chicken.
It’s not polite.
It’s not quiet.
It’s bold, smoky, sticky, spicy, and everything your 90s birthday party dreams were made of.

This is the dish that taught us what Indo-Chinese really means:
Indian masala soul + Chinese fire + a LOT of green chilies.


🐔 What You’ll Need (Serves 3–4 Hungry People):

For the Chicken:

300g boneless chicken (cut into small chunks)

1 tbsp cornflour

1 tbsp maida (all-purpose flour)

1 tsp soy sauce

1 tsp ginger-garlic paste

Salt & pepper

Oil for frying


For the Sauce:

1 tbsp chopped garlic

1 tsp grated ginger

1–2 green chilies, chopped

1 onion, cut into petals

1 capsicum, diced

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chili sauce

½ tsp vinegar

½ tsp sugar (for that glossy balance)

Salt & pepper to taste

1 tsp cornflour slurry (1 tsp cornflour + 2 tbsp water)

Spring onions for garnish




🔥 How to Cook the Chaos Just Right

1. Marinate the Magic

Mix chicken with soy sauce, cornflour, maida, ginger-garlic paste, salt, pepper. Let it chill for 20–30 minutes.

2. Fry to Perfection

Heat oil and fry the chicken till golden and crisp. Set aside — try not to snack on it all right now.

3. Sauce It Up, Desi Style

In a hot pan, add garlic, ginger, green chilies. Sauté for 30 seconds.
Add onions and capsicum. Stir-fry just till they soften but still crunch.

Add soy sauce, ketchup, chili sauce, vinegar, sugar. Stir like you mean it.

4. Bring It All Together

Add cornflour slurry. Let it thicken slightly.
Toss in the fried chicken. Coat every crispy bit in that glossy, spicy sauce.

Garnish with spring onions. Serve hot and dramatic.



❤️ Why Chilli Chicken Is Always the First to Finish

It’s bold, spicy, and unapologetically loud

It pairs with rice, noodles, roti — or just a toothpick

It turns boring dinners into “aur ek plate lao!” moments

Because one bite and you’re 15 again, at a birthday party with Indo-Chinese and Frooti