Potato Beans Carrots Green peas Besan Salt 2il Soda Red chilli powder
Paneer Cutlet INGREDIENTS
- 100 gms - 25 gms - 25 gms - 25 gms - 150 gms - to taste - to deep fry - 1 pinch - 1 ts p
Paneer Potato Capsicum 2nion Green chilli Ginger Salt Maida Bread crumbs 2il
Poli INGREDIENTS
- 250 gms - 200 gms - 50 gms - 100 gms - 6 nos - 10 gms - to ta s te - 100 gms - 100 gms - 250 gms
Gram dal Jaggery Cardamom Maida Ghee 2il METHOD
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METHOD
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Steam the vegetable in a pressure cooker and mash them into a tight paste. Add salt and red chilli powder, knead the mixture tightly. Make this into uniform balls and keep aside. Mix gram pour add salt, chilli powder, asafetida and soda. Add water and mix to a thick consistency. Roll the balls in this batter and deep fry until they are crisp. Can be prepared from the trimmings of vegetables
METHOD
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Keep a vessel on the ore add onely chopped onion, green chillies and ginger. Add chopped capsicum saute for some time. Add boiled mashed potato and add salt and add grated paneer remove from ore mix well. Prepare into required shape. Dip in the maida paste. Roll it in the bread crumbs and deep fry till it becomes golden in colour. Serve hot with tomato sauce.
- 200 gms - 150 gms - 4 n os - 150 gms - 50 gms - 50 gms
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Poornam: boil gram-dal until half-cooked and drain the water. Add jiggery, grated coconut, cardamom and grind. Make it thick by heating and stirring in low heat for a little while. Make this into round balls. Add a pinch of salt to Maida and knead it by adding a few tsps of oil. Leave this for halfhour. Make small sized balls of this and part it on a plastic sheet into round pat shape. Place a ball of poornam on it, mix well and pat it again Heat a griddle, put the poli and add a spoon of ghee around it. Turn over until both sides are cooked well. Add a tsp of melted ghee on it and serve hot.
