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By : Rajamony Kunjukunju

Green Chillies(chopped) - 1 Tablespoon
Ginger(chopped) - 1 Large Piece
Onion(chopped) - 2 Piece
Curry Leaves(chopped) - 2 Strip
Corriander Leaves(chopped) - 4 Strip
Beetroot(grated) - 1/2 Cup
Carrot(grated) - 1/2 Cup
Potato(mashed) - 2 Cup
Bread Crumbs - 2 Cup(enough to coat the Cutlets)
Oil - 3 Cup (or more for seasoning and frying Cutlets )
Salt - to taste
Crushed Aniseed (perumjeerakam) - 1 1/2 Tablespoon
Chilly Powder - 1 Teaspoon
Cinnamon powder - 1/2 Teaspoon
Cloves powder - 1/2 Teaspoon
Turmeric Powder - 1 Teaspoon
Egg - 3 Piece(beat the eggs)

Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

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