Ingredients:

Vegetabes for saute

1/3 cup cabbage,finely chopped
2 spring onions,finely chopped
3 tbsp, cilantro and mint leaves,finely copped
1/3 cup green capsicum,finely chopped
1/4 cup red capsicum,finely chopped
2 tsp ginger,finely chopped
1 carrot,grated
1 tbsp oil

For Cutlets :

1 1/3 cups Paneer grated
3/4 cup ,sabudana /sago cooked
1 potato, boiled and mashed
1.5 tbsp rice flour
2 tbsp besan/gram flour
1 tsp chaat masala
1/4 tsp turmeric powder
salt to taste
2 green chillies,finely chopped (I did not use)
1 tsp red chilli powder

FOR COATING:

2  tbsp corn flour
water as needed
3/4 cup bread crumbs

Other Ingredients:

Oil for deep frying + for greasing palm


Method:
                  CHECK HERE HOW TO MAKE THIS RECIPE
                         https://youtu.be/_uvBKq55Osc


Heat skillet with 1 tbsp oil,add ginger and saute for 30 seconds.

Add red,green capsicum,cabbage,green onions.Saute for 5 minutes.vegetables should be cooked until crisp.(Don't over cook the veggies)

Now add grated carrot,saute for another 1-2 minutes .

Transfer the vegetables to a plate.(This stops them from over cooking)

In a mixing bowl add all ingredients mentioned above for patties along with sautéed vegetables.Combine well together.

Now make small size balls out of the mixture. (grease your palm if its sticky)

Press into disc.

In a bowl mix corn flour with just enough water to make thin slurry.

In a plate add bread crumbs.

Now dip the prepared patties/cutlets into corn flour slurry and then coat it in the bread crumbs.

Repeat the process with rest of the remaining cutlets.

Heat oil in pan, and slowly drop the cutlets into the  oil and fry until golden brown and crispy.

Remove and place it in the paper towel to drain excess oil.

               Watch full recipe here on my youtube channel.

Ingredients:

1/2 pound boneless chicken (I used breast and thighs )
2 medium potato
1/2 cup sweet corn,Boiled
1 carrot,finely grated
2 tbsp onion,finely grated
1 tsp garam masala powder(Optional)
3 green chillies,finely chopped (I did not use)
1tsp ginger garlic,finely grated
1 tsp cumin powder
2-3 small bay leaves
1 clove
2 cardamom
6 black whole peppers
2 eggs,lightly beaten
salt to taste
1 tbsp flour/maida
vermicelli to coat(I used roasted)
oil to shallow fry

Method:

Boil chicken with pepper salt  cloves, cardamom and bay leaves.

Remove chicken from stock and reserve 1/4 cup stock for white sauce.

In a large bowl shred chicken using fork,add grated carrot,sliced green onion,grated onion, grated ginger corn and green chillies(If using)

Now add the boiled potatoes into the chicken mixture and mix all well to combine.Make a soft mixture out of it.

Add Cumin powder,garam masala(If using) salt to taste and combine well.Set aside while making white sauce.

In a sauce pan or skillet,add 1 tsp butter along with 1 tbsp flour and saute until combined.Now add reserved stock and cook until mixture is thick.Add milk and cook until sauce thickens..

Pour the sauce in the chicken mixture and combine well.(If the mixture is sticky add one bread to adjust.

In a small bowl beat two eggs,in a medium plate add roasted vermicelli.

Now shape kebabs and dip it in the egg and then generously coat with vermicelli.Do this process with rest of the mixture.

Heat tawa or flat skillet,heat oil and place the kebabs.Cook until all sides are golden brown.

Serve with Hot sauce

 I Like this pesto served with butternut squash ravioli that I made at home at home. This pesto is definitely a keeper.

hazelnut,olive oil,salt,pepper,cheese,garlic and basil leaves

Place them in a food processor until smooth.

Enjoy!

Serve with choice of pasta