To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Veg Cutlet

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  • Potatoes 2 large, boiled, peeled and mashed.
  • Carrot 1, peeled and grated
  • Capsicum 1 de-seeded and diced
  • Beetroot 1, peeled and grated
  • Paneer (optional)a fistful crumbled
  • Onion 1 large, finely chopped
  • Garlic 5-6 pods finely chopped
  • Ginger 1/2 inch piece, grated
  • 1 teaspoon garam masala powder
  • Red chilli powder 1/2 teaspoon
  • Green chillies 2-3 finely chopped
  • Coriander leavesa few sprigs, finely chopped
  • Salt to taste
  • Bread crumbs 1/4 cup
  • Oil for frying


  • Mix mashed potato with grated carrot, capsicum, beetroot, paneer, onion, garlic, ginger in a large bown.
  • Add the rest of the ingredients except the oil and mix thoroughly.
  • Once the mixture is firm, make them into small lemon size balls and flatten them out between your palms.
  • Dip them in the bread crumbs and place them on a pre-heated skillet. Drizzle oil and roast them on medium heat until they are crisp and browned on both sides.
  • Serve hot, with ketchup.

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