[w8_row margin_bottom=”30px”]
[w8_column type=”col-md-6″]« American Chopsuey[/w8_column]
[w8_column type=”col-md-6″]Left Over Rice Balls »[/w8_column]
[/w8_row]
Peas and Corn Cutlet – July 1st, 2007
Ingredients
Frozen Peas – 1 cup Frozen Corn – 1 Cup Big Onion – 1 Tomato – 1 Potato – 2 Oil – as needed Masala Powder – two spoons Salt – as needed Corn flour – 1 cup Bread Crum – 1 cup
Preparation
First boil the potatoes and peel the skin and smash well. Keep it aside. Cut the onions and tomatoes into small cubes. Place a khadai in the burner and pour two spoons of oil. Fry the onions and tomatoes one after another. Now add the peas, corn and smashed potatoes and stir well. Put the masala powder and the salt to it. When everything blends well, leave it in a slim flame for about ten minutes. Switch off the burner and take out and when it cools down, make small balls each to the size of a small lime. You may get about ten balls. Now, take the corn flour and mix it with water to a paste form. Dip the balls inside the corn flour paste one after another. Spread the bread crum in a plate and roll the balls in the bread crum add deep fry it in oil. Take out when it turns brown.
This cutlet could be served with any sauce.