Bottle gourd bread cutlet

Ingredients
Bottle gourd - 1/2 cup (grated)
Bread - 2-3
Salt
Onion -1
Coriander leaves - small bunch
Green chilli -1 or 2
Chilli powder -1/4 tsp
Turmeric -1/4 tsp
Coriander powder-1/2 tsp
Garam masala -1/4 tsp
Sooji - just for coating
Oil for shallow frying

Method

1. Grate bottle gourd. Add salt and keep aside for 2 minutes. 
2. Squeeze out the excess water onto a plate. Soak bread pieces in the squeezed water for a second.( in case water is not sufficient to soak, then add some more water)
3. Crumble and add to the grated vegetable. Add chopped onion pieces, salt and all the other powders and chilli, Coriander leaves. Mix well and make small cutlets.
4. Coat with sooji on all sides and shallow fry till golden brown.

Cabbage chutney

Ingredients
Cabbage - 1/2 cup
Onion -1/2
Tomato - 1
Red chilli -3-4
Urad dal split - 2.5 tsp
Oil - 1 tbsp
Tamarind- small ball
Turmeric- 1/4 tsp
Salt

Method

1.   Heat oil. Add urad dal and red chillies and fry till the dal turns golden brown.
2. Add chopped onion pieces. Add salt and keep covered till onion turns translucent.
3. Add chopped cabbage pieces and fry for 2-3 minutes.
4. Add chopped tomato pieces and turmeric. Keep covered till tomato becomes soft. Add tamarind. 
5. Keep aside and when the mixture cools down, grind to a smooth paste.
6. Garnish with chopped coriander leaves. Serve with hot rice or idli, dosa. 

Mysore pak

Made it this sweet on our wedding anniversary(completed 15years)😊

Mysore pak

Ingredients

Besan - 1 cup
Sugar - 2 cups
Ghee -1 cup
Oil-1 cup
Water -1/2 cup

Method

1. Fry besan in little ghee and keep aside.(optional step.)
2. Heat oil and ghee in a small kadai on a low flame.
3. Keep another kadai, add sugar and water and boil till 1 string consistency.
4. Keep on a low flame and add besan little by little and make sure there are no lumps.
5. Add a ladleful of ghee from the small kadai. Increase the flame to medium. Keep stirring till the ghee is absorbed.
6. Add another ladleful of ghee and stir till it is absorbed again. Repeat the same process roughly 4-5 times till all the ghee is used up.
7. Keep stirring. Increase the flame to high, stir quickly and when it starts leaving ghee and changes to light brown colour, pour the mixture immediately on a greased plate.
8. Cut into pieces when it is still lightly warm.