About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, November 10, 2017

PLAINTAIN CUTLET



 PLAINTAIN CUTLET

200 gm plantain, cut into 2 and boil till cook but not soft. Cool and remove the skins the green parts only. Then grate it. Keep aside.

¼ cup grated coconut

¼ cup podukadalai,grind coarsely

40 gm dried prawns,soaked for I hour then pounded it coarsely. Optional

 1 big onion,sliced finely

1-2 green chilie,finely sliced

2 garlic,pounded

½ cm ginger,pounded

1 stalk curry leaves,finely sliced

¼  tsp turmeric powder

1 tsp fennel, slightly pounded

1 tsp garam masala powder

1 tsp sugar

Salt to taste

2 tbsp oil

1.    Heat the oil and add in the fennel seeds,onions,garlic,chilie,ginger and the kari leafs fry till very fragrant over a low heat. When the raw smell of the garlic and ginger disappear add in the dried prawns. Fry well. Add in the coconut and podukadalai mix well.

2.    Add in the turmeric powder and mix well add in the grated plantain,salt and sugar mix well and cook till the plantain becomes a little soft. Remove from the heat and let it cool. Then make into small balls.

½ cup besan flour

¼ cup rice flour

¼ tsp turmeric powder

A pinch of salt

Water

Mix all the ingredients expect water. Add water little by little till you get a not so thick batter. Heat some oil to fry the cutlets and when the oil is hot enough take one of the plantain ball and  dip into the batter and put it into the hot oil and fry till it is golden brown . take it out and drained. Serve with rice and rasam.






1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the Chargha Recipe by Zubaida Tariq

    ReplyDelete