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.
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