We will be cooking a dinner (serving 4 people) of 3 South Indian meals with 2 “garnishes” = 5 all in all.
In Today’s Menu:
1. Vegetable cutlets
2. Chili Gobi
3. Vegetable Korma (kurma)
4. Chappathi
5. Spring woppas
It will take you up to 1.5 hours.
Here is the STEP-BY-STEP cooking scenario:
VEGETABLE CUTLETS

1 tsp garlic paste
1/2 tap garam masala
1/2 tsp termaric powder
salt
breadcrumbs

100 gr boiled carrots
100 gr boiled beetroot
250 gr boiled potato
3 onions

3 onions
curry leaves
coriander leaves
2 green chilis
2 small onion












Alright! Next is:
CHILI GOBI

1/2 table spoon of Maida (all-purpose wheat flower)
1 table spoon corn flower
100 gr cauliflower
1 teaspoon of salt
a little bt of black pepper
Kashmir chili pepper
100 gr of pepper
2 small onions
curry leaves
1 green chili
coriander leaves



2 small onion

Heat 2 table spoons of coconut oil, add fresh curry leaves, 1 table spoon of ginger and garlic pastes, and then add chopped onion and green pepper.




It’s ready.
Easy, right? Great! So the next we cook is:
VEGETABLE KURMA

100 gr green beans
100 gr potato
100 gr carrots
50 gr cauliflower

Peal off carrots




+ spices (black pepper, 1/2 tea spoon garam masala, 1./2 tea spoon tarmalic power, 1 tea spoon ginger paste and 1 tea spoon of garlic paste)


add cauliflower + beans. steer for 2 minutes



READY!
GOOD! Now the main meals are ready and we need some side garnishes.
CHAPPATHI

Some salt









And the last touch is:
SPRING WOPPAS

100 gr (2 small cups) of white rice flour +
some taste of salt
Start adding some HOT water. Again, little by little.







NB: In case you do not have the “grinder” – just form some rounds and steam them.

UFF 🙂
Now we are properly hungry and ready to have it all!
I LOVE INDIAN FOOD!