Sunday 26 June 2022

Portulaca..Sunshine blossoms..


Vegetable Cutlet.



 Potato.                       100 gm 

 Beetroot.                     50 gm 

 Carrot.                         50 gm 

 Onion.                          1 

 Green chilli.                4

 Garam masala.           1 teaspoon.

 Chilli powder.             1teaspoon.

 Coriander powder.    1 teaspoon 

 Turmeric powder.      1/4 teaspoon.

 Ginger. (Sliced)            1 teaspoon. 

 Curry leaves.                 Needed to taste.

 Salt.                                  1 pinch 

Corn flour.                      1 table spoon.

 Bread crumbs.                50 gm 

 Oil.                                    Needed to fry.

Cook and mash potatoes, carrots & beetroot.

Heat a pan,add oil,add sliced onion, ginger, green chilli & curry leaves. Stir and fry.

Add chilly, turmeric, coriander & garam masala powders. Fry again.

Add mashed vegetables and salt.Remove from heat.

Mix well.Shape into balls.Shape into cutlets.

Mix corn flour with some water to make a loose paste. Dip cutlets on it.

Put these cutlets in bread crumbs.Turn upside down,cover it with crumbs well.

Heat oil in a pan. Shallow fry the cutlets by turning both sides.

Serve with sauce.