Rakhi Recipes
Banana Cutlets
Ingredients:
6 Raw bananas
1/4 cup fresh peas, boiled
1/4 cup beet root, boiled and finely chopped
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp. turmeric powder
1 tsp. Amchur
oil to deep fry
1-1/2 cups Breadcrumbs
salt to taste
Method
Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well.
Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup.
Vegetable Pancakes
Ingredients:
250 grams Besan
3 tbsp Maida
2 tbsp corn flour
3 tbsp rice flour
1 teaspoon baking powder
1 Potato (large) finely chopped
1 carrot (large) finely chopped
2 onion, chopped
½ cumin powder
½ turmeric powder
3 spring onions, finely chopped
1 tablespoon fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
Salt and red chilly powder to taste
300 ml water
Oil for shallow frying.
Method
Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes. In the mean time grease a pan and heat it. Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides. Serve hot with green chutney or tomato ketchup.
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