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Today came up with this idea of spinach and cauliflower cutlets. Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.
Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.
Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets.
Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture.
Pour in the tomato purée along with the mixed peppers. Spinach: 1 cup (finely chopped) Cauliflower: 1 cup (finely shredded) Potato: 1 (boiled) Ginger: 1tsp (grated) Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Chaat Masala: 1tsp Cornflour: 2tbsp Bread crumbs: 1/2 cup Salt to taste Oil: To shallow fry 1.
Was feeling so guilty, that the night before Diwali made Rava Laadoos and this simple Date and dry fruit roll.
Shape into small round shaped vadas and deep fry in hot oil. This was probably the first Diwali where I had hardly made anything specil.