Thursday, August 12, 2010

Vegetable Cutlet

  • Potatoes - 1/2 kg
  • Carrot - 1 no
  • Beans - 5 or 6 no
  • Beetroot - 1 no
  • Bread Crumbs - 1/2 cup
  • Corn Flour - 1/4 cup
  • Ginger- Green Chilly paste - 2 tsp
  • Garam Masala - 2 tsp
  • Turmeric Powder - a pinch
  • Chilly Powder - 1/4 tsp
  • Coriander Powder - 1/4 tsp
  • Juice of 1/2 lemon
  • Salt to taste
  • Oil for frying

  • Boil and peel off the potatoes. Mash them.
  • Boil the chopped vegetables and drain them. Spread them on a tissue paper to dry the excess water.
  • In a pan heat little oil and add ginger-green chilly paste, boiled vegetables, turmeric powder, chilly powder, coriander powder and garam masala. Sauté for few minutes.
  • Add this mixture with mashed potatoes along with lemon juice.
  • Shape them into small ball and flat it.
  • Add little water to cornflour and make a thick batter. Dip the vegetable mixture into the cornflour and roll it in bread crumbs.
  • Heat oil and put these cutlets into it and fry them till golden color.
  • Serve hot with Tomato ketchup.
Lakshmi S Nair
Magic At Kitchen

Wednesday, June 23, 2010


  • Half riped banana(nenthrampazham) - 4 nos
  • Coconut grated - 2 cups
  • Cashew - 25gm
  • Raisins - 25gm
  • Sugar - 2 tbsp
  • Cardamom Powder - 1tsp
  • Ghee - 1tbsp
  • Oil for shallow frying

  • Cut bananas into pieces and steam it in a pressure cooker. Cool it and then remove the black seeds in the middle and mash it.
  • Heat ghee in a frying pan. Add cashew nut, raisins, grated coconut and sugar. Sauté on a low heat till it turns slightly brown.
  • Grease your hands with a little ghee. Make a lemon size ball out of the banana 'dough' and flatten it. Stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.
  • Now heat the oil. Shallow fry the unnakaya on a low flame till golden color on both sides.

Lakshmi S Nair
Magic At Kitchen

Saturday, May 29, 2010

French Fries

  • Potatoes - 6 nos
  • Oil for deep frying
  • Salt to taste

  • Peel potatoes. Cut them into strips.
  • Soak potatoes in ice cold water for 1 hr. Then drain the water and pat dry the potatoes.
  • Sprinkle salt on potatoes.
  • Deep fry them until the color of potatoes changes to golden.
  • Serve with tomato sauce or chilly sauce.

Lakshmi S Nair
Magic At Kitchen