Vegetable Cutlets

 

Vegetable Cutlets

Vegetable Cutlets- Mixed Vegetable Cutlets

Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 medium potatoes boiled peeled and mashed
  • 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
  • 2 tbsp chopped cilantro hara dhania
  • 2 finely chopped green chilies
  • 1 tsp chopped ginger
  • 1 tsp salt
  • 1 tsp mango powder amchoor
  • 3 tbsp all-purpose flour plain flour. maida
  • 1 cup bread crumbs

oil to fry

Instructions
 

  • Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.
  • Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
  • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
  • With oiled hands, divide the mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick.
  • Dip each patty in the flour batter and roll the patty in breadcrumbs and set aside.
  • Heat the oil on medium high heat in a frying pan. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
  • Fry a few cutlets at a time until they are golden-brown on both sides. Repeat this until all the cutlets are done. Serve hot.

Notes

Tips:
If the oil is not hot enough, the patties will break.
If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
You can always change the shape of the cutlets to your desired shape.
Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet.
Serving suggestions:
Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.
Tried this recipe?Let us know how it was!

Recipe for Vegetable Cutlets – Manjula’s Kitchen

Experience the culinary journey of crafting these delectable vegetable cutlets with our comprehensive recipe. This versatile recipe allows you to showcase a fusion of flavors and textures, making it an excellent choice for anyone seeking a delightful snack or appetizer.

Start by carefully selecting a combination of vibrant vegetables like green peas, carrots, green beans, and corn. Steam these vegetables to perfection, and then take a moment to remove any excess water, ensuring your cutlets have the perfect consistency. The meticulous process of patting the vegetables dry sets the stage for a flawless mixture that seamlessly blends with the other ingredients.

The vegetarian cutlet recipe’s essence lies in the harmonious combination of steamed vegetables, mashed potatoes, cilantro, green chilies, ginger, salt, and a touch of mango powder. This blend of flavors creates a filling that will delight your taste buds with each bite of the cutlet.

To bind the ingredients, make a simple batter using All-Purpose flour and water. This addition not only acts as a cohesive element but also adds a pleasant crispiness to the cutlets when fried in hot oil.

Divide the mixture into 10 equal portions, then shape them into flat, round patties about 1/2 inch thick using oiled hands. Increase the crispiness by dipping each vegetable cutlet into the flour batter before generously coating them with breadcrumbs, resulting in a crunchy exterior that complements the tender, flavorful interior.

Heat oil in a frying pan over medium-high heat to a depth of at least 1 inch. Test the oil’s readiness by dropping a bit of batter – it should sizzle and rise immediately. Fry the cutlets in batches until they achieve a beautiful golden-brown color on both sides. This frying technique seals in the flavors, producing vegetarian cutlets that are not only visually appealing but also incredibly delicious.

Whether served as an appetizer at gatherings or as a quick snack, these vegetable cutlets from our recipe are sure to please a crowd. Their harmonious blend of vegetables, spices, and textures showcases the versatility of vegetarian cuisine, making them a delightful addition to your culinary repertoire.

Notes: 

In crafting the perfect veg cutlet with this veg cutlet recipe, attention to detail is crucial. Ensure that the oil is adequately heated, as insufficient heat may cause the patties to break during frying. To counter any excess moisture in the vegetable/potato mixture, consider incorporating additional breadcrumbs, enhancing both texture and absorbency.

Flexibility is a key feature of this vegetable cutlet recipe. You have the freedom to mold the cutlets into your preferred shape, allowing for a personalized touch to these vegetarian cutlets.

For added convenience, these veg cutlets can be prepared a day in advance. Simply heat them in the oven at 350 degrees Fahrenheit before serving, or warm them on a skillet for a quick and satisfying meal.

When it comes to serving, elevate the experience by pairing these vegetable cutlets with delightful chutneys. Cilantro chutney or tamarind chutney are excellent choices, enhancing the flavors of the veg cutlets. For a heartier option, transform them into veggie burgers by adding cheese, lettuce, tomatoes, and a dollop of chutney. This versatile veg cutlet recipe provides endless possibilities, making it an ideal choice for those seeking a flavorful and customizable vegetarian treat.

You might also like: Chakli, Rava Uttapam, Matar Chaat, Masala Mathri


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157 thoughts on “Vegetable Cutlets

  1. Dear Manjula. What do you do with your cooking oil, after use? I don’t know if it should be discarded or stored for future use. I love everything I’ve tried from your recipes. Thank you for offering them.

  2. Hello Madam Manjula the very first time I learned of your cooking channel on Youtube I saw you make this recipe. Tonight I made this for myself but I must say I made a one change. I used a cornmeal flour resembling polenta in place of the cooked potato. I followed the rest of the recipe as is. What a delicious meal! The spices popped in my mouth and the golden crust and color of the patty was beautiful and crunchy. Thank you for sharing your skills and good taste with the world Madam you are truly a gift from God. Namaskar.

  3. Hello
    Manjula,

    I am very happy to watch this videos, i really like your recipies. i like your recipie as they are very simple and delicious.
    i have seen some of recipies those are really tempting me alot. Please share more recipies over time.

  4. Thank you Manjula Ma’am for a wonderful way to incorporate veggies. My 3 yr old daughter loved it so also my husband! I made these today as per your recipe. I did not have breadcrumbs. I got an idea and used cereal corn flakes cum almond flakes coarsely crumbled as a substitute for breadcrumbs. I got very nice crisp cutlets and healthier too! Freezing the cutlets is a brilliant idea before frying. While I got all the batches perfect, the last one did fall apart a bit. Also remember not to overcrowd the patties in oil, that may sometimes lead to crumbling.

  5. hi mam i m ur regular viewers of ur site i loved ur veggy cutlet but i just want to ask u that can i use corn flour insted of maida cause i have corflour avalaible at my home so is it possible?

  6. i made vegetable cutlets on holi using ur recipe.it was very delicious and everyone praised it a lot!i read a few other recipes also where they first ask to roll the cutlets in batter but i dnt think that is required .my cutlets came out very crispy.also the corn used made it very yummy and a bit different from others.initially my mixture became very wet and one of the reasons for it was that i used mixer to mash the potatoes.never do it !mash them with ur hands!but after rolling them in breadcrumbs i kept them in chiller and it helped a lot!thankyou for sharing such a wonderful recipe!

  7. I must tell you, I followed your recipe for the first time and Me and my friends whom I shared with all commented positively.
    I will continue to try your recipes and enjoy so much.
    I think you have given me the tools after so many years to compete with my wife’s cooking for the last 25+ years!!!!!.I work abroad so i can try many recipes now.
    Keep up your good work of teaching and passing on your knowledge Manjula – May god bless you. I am ONLY 62 years Now… 🙂

  8. Namaste Aunty, how are you doing? hope good

    i just wanted to say that i tried to make some veg cutlets today and i followed all your instructions correctly, the oil was hot enough, but still my patties broke, i dont why it happened, but any how it still tasted good.

    Thanks for uploading delicious recipes, i am really a great fan of yours.

    1. Hello my friend I tried for the first time too, to hold the cutlet before frying , I coated with bread crumps and left in the freezer compartment for 10-15 mins , which holds the potatoes and the crmps firmly, then take it out and fry it when the oil is hot. Please let me know.. it definitely it will work.

      Good Luck

    1. I think your suggestion is cool, when i tried fir the first time i felt it needed some tangy tast. I will follow your advice next to make it more enjoyable.

    1. Shashi,

      Breadcrumbs is nothing but crumbs of bread or bread ground in to crumbs. Just use bread slices and toast them a bit in a toaster, let them cool and then grind them to a coarse mixture. This is breadcrumbs. A slightly stale bread can also be ground with herbs and spices to make seasoned breadcrumbs. (this is just a way to add all purpose flour to your mix to bind the mixture, since bread is made of all purpose flour) Hope this helps.

  9. Auntyji,

    I tried this recipe but it came out soft and absorbed alot of oil.
    For the vegetables, can we use frozen vegetables, do I need to boil them?
    Thanks,
    K

  10. Hi manjula aunty
    thank you for all the wonderful recipes. I would like to know if you can freeze the cutlets after putting the crumbs and then fry as needed?

  11. Hello Ma’m,

    Amazing and simple recipe.
    I jut tweaked a llittle by using cumin poder (roated jeera) instead of cumin and lemon juice instead of mango powder.

    My husband loved it.

    Thanks.

  12. Hi Manjula,

    I enjoy learning new recipes from your site. The presentation is good and inspires me to try out new dishes. Thanks.

    I am looking for the recipe, “Ragda Pattice” but I could not find it here. So could you show me how to make this dish.

    I will truly appreciate if you could help me out with the above request.

    Thank you once again.

    Love,

    Angelite.

  13. Good morning, Manjula. Just wanted you to know that I made this for my friend last night, along with channa masala, and she was very pleased, as was her husband. We used the basen flour and it worked wonderfully. Thanks, again.

    1. Besan is made from chickpeas. Calling is “flour” is a little misleading because it could imply there is wheat in it, but besan is safe AND very versatile for baking and cooking. You can use it as a thickening agent instead of wheat flour and there are many Indian dishes that use it.

      1. Hi, Jaya. I have used besan flour before and like it very much. As my friend is gluten intolerant, I thought to use it, but was worried that it might affect the flavour/texture of the recipe. I call it flour as that is what it is called here. Thank you for your comment.

  14. hello manjulaji..
    i have become a good cook jus bcoz of ur recipes..
    i love love love d way u cook n teach.. reminds me of my mom 🙂
    can u plz tell me wat kind of potatoes to use for cutlets batata vadas etc.. i hav noticed sum potatoes dnt bind very well n break apart while sum stick well for frying.. plz help me..

  15. Hi manjula aunty,We live in dubai and we have tried many of your recipies and they turned out to be very good.Just wanted to tell you that you are doing a great job.Your recipies are very easy to make and very tasty.
    All the recipies which we tried were very tasty.
    Thank you.

  16. Hi,

    I love this recipe very much; can I add different vegetables like cabbage etc. or mix grains/ pulses (boiled) into that mixture?

    Give me your reply,

    Thank You.

  17. bonjour Manjula Aunty

    i’m very happy to find you because i love indian food and i try in my french house to do your recipe but i don’t have all the spicy ..sorry for my english no good …you’re quiet when you explain on video and it’s really easy to unterstand you!thank you to give us your secret of cooking!
    i miss india…
    i hope to go to india nearly and maybe to meet you!
    i’m not jain but vegetarian since long time and with my travels in india i can eat very very different and excellent food!

    thank you

    carole

  18. Dear Manjula Aunty,

    I love your receipes. Have made a few and they have come out really well. It will be great if you can design a weekly menu plan for all the users. This will help coz most of time i fall short of ideas and do not have the required ingredients at home. If i get a menu plan at the beginning of every week i can stock stuff and don’t have to think much on what to cook. Hope to get a positive response from your end.

    Thanks
    Loony

  19. Hi Manjula Aunty,
    I really want to try this dish. I just have one question.. how do I make the breadcrumbs?
    I went to my local store to buy them… but they didn’t have any.
    Please help.

    1. You can make bread crumbs by tearing a piece of bread into smaller pieces, and then either use your blender or food processor to make them into finer crumbs.

  20. Auntie,

    I made a simpler version with just potatoes and then I fried them – the first 4-5 turned out beautifully, but then the rest just fell apart. I know above it said if the oil is not hot enough they will break apart, but I did not change the setting of the heat. I also did not use any bread crumbs or flour but I did mix in cornstarch. Any tips? Thanks.

  21. Dear Aunty,

    I have seen this video and wanted to try.

    I have a doubt. Instead of deep frying can we semi fry. Put some oil on tava and fry it(like a chapathi).

    Please let me know

    padmini

  22. Thanks once again from Baton Rouge, Louisiana! My girlfriend and I cooked a light meal for one of our vegetarian friend’s birthday party, and everyone loved all of the dishes! We made these vegetable cutlets and also your masala french fries, only we baked both recipes to cut out a bit of the oil. Also, we served some of your hari chutney on the side, and it really brought it all together wonderfully. So thank you for all of your hard work, it is very much appreciated!

  23. Thank you so much for this recipe and all the others. I tried several and my family loves them all!! With your videos and detailed recipes, its made the whole process so easy and I’m glad I can cook indian food now like my mom and aunties do!

    thanks again sooooo much!

  24. hello anty
    hw ru doing hw is ur health,i m in jeddha(ksa)i hve tried ur ur recipe palak paneer
    it had come very well my hubby loved all credit to u thax.
    i hve ? bread crumbs not avble is thy any other tips plzz
    thank u

  25. hello,
    thanks a lot for such wonderful recipes. wanted to ask if i can freeze these veg cutlets and shallow fry them on the day i need them?

  26. Hey Manjula Aunty,,,,,,,,

    Vegetable Cutlet was awesome,,,,I tried it,,,,,
    YUMMY!!!!!!
    Thanks a lot for your recipes…..God Bless You!!!!!
    KIRAN JAIN

  27. Hey,,,,Manjula Aunty….I tried ur malai kofta, mango lassi, masala french fries and lemonade-mint juice,,,,,,
    All these dishes tasted awesome…..
    will try more dishes,,,,,,
    Thanks a lot!!!!!!!

  28. Dear Aunty,

    I am impressed with your efforts for making this website. Would you also post some of the Gujju recipes, like Undhio, Malpua. Never got to see how to make it.

  29. Hello Aunty,

    This is your biggest fan again 🙂 !! I have tried your Veg cutlet and it has come out very good. I was keen to try Beet root veg. cutlet. Can you please guide me about this ?

    Thanks
    Sandhya

  30. Dear ma,
    Looks great…I shall try it this weekend. Could I add paneer, kaju and kishmish in the mix? Would the boild potato hold these in the cutlet? My 5-year old daughter likes this things very much.
    Regards.

  31. hello aunty
    i really like your all recipes , its so easy and quick
    i tried all your subji, and i have been sucssessful
    your great aunty.
    please give us more and more recipes
    thanks

  32. Hi aunty,
    I tried some of your recipe. they are realy good. do you have the recipe for Ulundu Vada. if so please publish it. thank you
    from Sri lanka

  33. jai jinendra manjula aunty,

    I go through all ur receipes and its really best , now i m having a small gathering at my place on this saturday i m going to try ur receipes , please wish me luck i will make best, and one more thing aunty i want to knw that for making veg cutlet if i wont use all purpose flour and instead of bread crumps use toast crumps than would it be ok? also does it require to deep fry can i just shallow fry it?

  34. Namaste Manjulaji,

    The recipes are really easily and as you also show how to make it is easy and exciting to make at home after seeing. Plz come up with more veg recipes and sweets. I tried Dahi Vada recipes it was really tasty. Thankyou.

  35. Hi Auntie,

    Its been long since I have posted any comments, not that I hadn’t been trying yr wonderful recipes.

    Offlate I have tried your Kadai Paneer Cutlet, Saffron rice recipes. Except for safron rice the others came out well. Saffron rice flopped bcos I had been hesitant to add the required amount of sugar:-)

    Today I made Palak Paneer, haven’t tasted it yet but am sure it will b delicious. I have added butter instead of the cream other than that I have mostly followed your recipe.

    Thanks for your effort and please teach us more recipes. Will be glad if you can post pav bhaji, veg manchurian.

    Warmest Regards
    Rama

  36. Hi, mam

    cutlates r looking yummy
    But mango powder is necessary for cutlates?
    Becoz i didn’t get the mango powder here
    so what i can use in option of mango powder?

    Thank u mam

    Pranjal

  37. Dear Aunty!
    All of your recipes are really looking good and yummy too. Thank you very much for taking so much effort to make these recipes. I am going to make this for my 15 month old toddler.

  38. Helo aunty,

    Your receipe is good, traditional, however this is a perfect receipie for incresing weight, too many calries, I have tried making the same using Oven, may not be as tasty or as attractive in looks, however cuts the fat content by 60%, would advice you to levrage Oven and Microwave to give alternatives to deep frying in your recipie…..this wil immensely attract the youths, withouth depriving of taste they can ensure the same tradiational food at low calories 🙂

  39. Hi Aunty

    i had been looking for a sojee recipe and I had come across your website. Could you please share a sojee recipe with me. I will not be making a very large quantity. Approximately between 500g and 1kg of semolina or tasty wheat.

    I await your response.

    Thanks and kind Regards,

    Ashnee Parsotam

  40. Breadcrumbs can be either purchased pre-packaged at the grocery store or you can make your own. Get 2 or 3 slices of white bread and cut off the crust. Put the bread into a food processor and let the blade spin for several seconds and you will have breadcrumbs.

    It’s nothing fancy, just bread that has been turned into very fine crumbs.

  41. I had seen a tip on food network once for wrapping anything in bread crumbs, you should mix very little (about 2 teaspoon of water) to the crumbs and then roll your cutlet in it. I had found the finish far better than the one you get with dry crumbs.

  42. Hello Manjula antie,
    I have made Bread Pakoras, Masala french fries and vegetable culets. They all came out so prefect and yummy. My husband and my daughter like it so much…. I also made Almond and cashew burfi but came out little too sweet. Next time I will only add 1 cup sugar. I will give 5 star to all of your recipes.

  43. salam aunty….it was by chance that i came across this wonderful website of urs….i was looking for naan recipe… found one here… gave it a try and found it excellent… i also tried ur mong daal dosa and vegetable cutlets… they turned out reaally yummy….i cant tell u how much i enjoy watching ur videos and giving them a try… can i plzzz know ‘roghni naan’ or kulcha recipe…. i will be really thankful….

  44. Hello Sandhya,
    Congratulation, Jaya has explained well, good to have variety of food, dals, green vegetables, fruits, dairy product and nuts. I do believe eating every day if possible in morning 5 to 8 almonds (before eating soak almonds for 4 to 5 hours in water and take off the skin) and drinking 2 to 3 glasses of milk. Avoid taking ice cold drinks. After having baby is more important what you eat and some of the old saying really works great. When time comes I can suggest few things. I hope this will help, wish you all the best.
    Manjula

  45. Hi Sandhya,
    I personally don’t believe that certain dishes are necessary while pregnant. I find some of that to be based on tradition, not nutrition. Some traditional beliefs in some families are not healthy such as taking extra ghee. We understand food nutrition better today than a generation or more before us.

    I’m vegetarian and did well through 2 pregnancies. Include items from the important food groups each day such as dal dishes for protein, vegetable dishes to include vitamin rich vegetables like spinach, sooji is rich in iron and protein, yogurt and milk for calcium, fresh fruits for vitamins. Vitamin fortified cereals are also good so long as they are not too sugary.

    Be cautious of foods high in salt. If you purchase pre-packaged foods it’s important to read the nutrition label. Even some pre-packaged frozen food from the Indian grocery store are too high in salt and I don’t buy them.

    I don’t know if this helps you or not, but my point is to not focus on specific dishes, but rather just eat dishes that provide protein, vitamins, calcium, etc. Have variety in you diet as that is the best way to ensure you are getting a good combination of nutrients.

    I don’t want to go on too long, but would be happy to reply if you have further questions. 🙂

  46. Hi,
    Being more specific i was talking about the various dishes that should be taken during pregnancy.. As in a woman needs to take care of health and eat nutritious food during pregnancy, so I just thought of asking if you have any recepies that can be taken… For example Moong Dal Dosa, Besan Puda etc etc..
    Anyways can you please post me the recepies for daldhokli, undhiyo and handavo.. I followed the same way u showed it and tasted really good.. Thanks..

  47. Hi Sandhya,
    From a health and cardiac perspective, CANOLA OIL is the best because it has the least amount of “Saturated” fat that contributes to high cholesterol. The other oils are higher in saturated fat than Canola.

    If you are concerned about oil consumption, then avoid deep fried food. Some traditionally deep fried foods can be baked or shallow fried with Pam oil spray (the Canola oil variety). Ghee (being from butter) has a lot of saturated fat and should be avoided or used sparingly.

    Other Indian savories only taste right if they are deep fried and either must be avoided or taken in small quantities, infrequently.

    You, or whoever is pregnant, can also talk about diet questions to your Obtsetrician. Often they have someone within the office who does the dietary counselling or will refer you to the dietician at the hospital.

    Please post if you have further questions. 🙂

  48. Hi Manjula,
    I tried the vegetable Cutlets shown by you.. Everybody at home liked it a lot.. Thanks for such wonderful receipes.. I want to know that which oil is best to use in our daily routine..? Whether vegetable oil is good or Sunflower oil or canola oil ?? And also the oil to be used for pregnant women..? Do you have any plans of putting up some healthy vegetarian food to be eaten during pregnancy..?

  49. Manjulaji, can you please post receipes for daldhokli, handavo and undhiyo. Your receipes are amazing and if followed exactly the way you have shown they come out perfect. Thanks for doing that.

  50. Thank you so much Mrs. Manjula for your answer and advice.
    Thank you dear Jaya for the explanation about oil, very useful indeed.
    Sorry it took me such a long time to write back!!!

  51. hello Manjula auntie,
    namaskar! i come from chennai, currently living in toronto and am a strict vegetarian. i have been watching all your videos, they are all wonderful, and tasty. I would be even happier if i can get some south indian recepies too. Unfortunately i do not know the perfect recepies for those. I would be really thankful if you could help in this regard.
    Waiting for your reply.
    Ramnath

  52. Hi Alessandra,
    Olive oil has a lower smoking temperature which means it will get very hot much quicker than the other vegetable oils, so that would be my only concern. But if you are used to deep frying with olive oil then you should be fine.

    Secondly, if Canola oil is available in Spain it is the best oil from a health perspective because of all the oils it has the lowest content of “saturated fats” which contribute to problems with increased cholesterol. 🙂

  53. Dear Mrs. Manjula,
    Thank you so much for all your recipes. I’m learnig a lot and everything is delicious. I’d like to ask, please, which kind of oil is better to use? I live in Spain and olive oil is very good, but maybe a littke ‘thick’ for certain dishes.

    Thank you
    Best regards

    Alessandra

  54. Hi,

    I tried this Veg. Cutlet today. It was amazing. This is so far my best stint in the kitchen. Thanks for your recipes. Please give us more.

  55. hi geeta
    instead of potato u can use plantain .boil them and remove them from boiling water as soon as they are done dont let them stay in boiling water as they will absorb moisture,peel them and remove the extra moisture with paper towel and grate them i made kabab with them and they were wonderful.u can use egg wash instead of maida if u eat eggs.and then no need to use bread crumbs, i put frozen methi in them and they came out wonderful

  56. Hello Geeta, You can use corn starch instead of Maida, instead of potatoes you can use paneer because you need a binding agent I am not sure for your third question but if I am you I will just try it.

  57. Dear Smt. Manjula Ji,

    I love to watch your recipes as they are very simple, finer details are explained and very neatly done.

    I am a budding cook at home. Three queries about the vegetable cutlet –

    1. Can I use corn starch instaed of Maida to dip before rolling over bread crumps?

    2. Can I use chiroti rava OR roasted peanut powder instead of bread crumps?

    3. What else can I use instead of potato as binding agent as my husband does not prefer potato.

    Thank you very much.

    Warm regards,
    Geeta

  58. Hi Manjula,

    Thankyou for publishing your cookery video’s. I have a genetic dietary condition and because your food is all vegetarian, it is, or can be adapted to be low protein (I’m unable to eat high protein foods). I will surely be trying some of your recipes soon, your video’s are well constructed and easy to follow.

    Jamie

  59. I stumbled across a link to your website today and I’m so glad I did! You’ve really done a great job here with the video demonstrations of your recipes. The vegetable cutlets sound really good and look easier than I ever would have guessed. I can hardly wait to try them. Congratulations on a wonderful web site.

  60. hi taiji
    i was sitting on net , looing at new recipes & suddenly i saw ur name it clicked me that , i cud be u, i saw ur website & was amazed for a while , well u hve done a gr8 job, too gud , im surely going to try ur recipes so simple & nicely explained

    ok so let me tell u who i am, im anubha’s cousin who stayed ur place for miti’s marriage, do reply me if u get a chance
    will write u further

  61. Hi Manjula,

    Congrats for the new website, I like all ur recipes and u explain it in detail which i love it to watch all ur videos. The cutlet looks yummy and i will try it out.

  62. Dear Manula Didi…
    You are a god-send 🙂 I made this tonight cause i had nbothing but some mixed vegetables and potatoes in the fridge… AI never thought of using cutlets as vegan burgers but it only makes sence 🙂
    I’VE POTED YOUR WEBSITE IN MY VEGAN BLOG so that everyone in the world can see what a GREAT TEACHER you are! You are the sweetest ever! 🙂
    Shrashtiyakal & God bless!

  63. Unlike other sites which give only textual explanation for recipes, your site TAKES A BIG LEAP forward giving VIDEO EXPLANATION, that is something TOTALLY DIFFERENT AND STRIKINGLY INNOVATIVE.

    Thanks for all the effort, your service is met with by thanks from millions of INTERNET RECIPE SEARCHERS like me.

    Thank you once again
    Nirmala

  64. hello Manjula!

    Congratulations!!!

    Your new website is beautiful…. and the videos and recipes so nicely presented…
    What a wonderful service… Will post on the Yogananda devotee message boards…

    See you next week,

    johanna

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