Vegetable Cutlet

Ingredients

• 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

Method

• 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.

Regards,

Lakshmi S Nair

Magic At Kitchen

Unnakaya

Ingredients

• 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

Method

• 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.

Regards,

Lakshmi S Nair

Magic At Kitchen

French Fries

Ingredients

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

Method

• 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.

Regards,

Lakshmi S Nair

Magic At Kitchen