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                         MIXED VEGETABLE CUTLETS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetables                       Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Cauliflower florets
   1       c            Potatoes, diced & peeled
   1       c            Green peas, frozen or fresh
   1       c            Green beans, 1/4 inch pieces
   1       c            Finely shredded carrots
     1/2   c            Finely shredded beets
     1/4   c            Finely chopped celery
   2       ea           Hot green chilies, quartered
     2/3   c            Cooked chick peas
   3       tb           Almonds
   3       tb           Walnuts
   3       tb           Sunflower seeds
   1 1/2   ts           Salt
     1/4   ts           Black pepper
     1/2   ts           Turmeric
   1       t            Garam masala
     3/4   c            Soy milk
   2       tb           Cornstarch
   2       tb           Whole wheat flour
     2/3   c            White poppy seeds
                        Ghee for shallow frying

  Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
  a pot & cover with water.  Put the carrots, beets & celery in a steaming
  basket, cover & place over the pot.  Cook until the vegetables are
  tender-crisp.  Drian, saving the water.  Add the frozen peas, defrosted
  first, to the steamed vegetables.
  
  In a blender, while it is running, drop in the chilies.  Add the chick
  peas, nuts & seeds & process until the peas are mashed.  Some vegetable
  water may facilitate this.  Add the cauliflower, potatoes, fresh peas, if
  using, & beans.  Pulse on & off till they are coarsely mashed.  Transfer to
  a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam
  masala.  Mix well.  Divide into portions.
  
  Line a baking sheet with waxed paper.  Flatten a portion into an almond
  shaped cutlet, 1/2 inch thick & place on the sheet.  Cover & refrigerate
  for 30 minutes.
  
  Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.  Dip
  each cutlet into the batter, roll in poppy seeds & set aside briefly to air
  dry.
  
  Heat ghee to a depth of 3/4 inch.  Without crowding, fry the cutlets in
  batches for 2 minutes each side.  Drain & serve.
  
  Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
 


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