INDIAN DISHES-7/100 SOYABEAN CUTLETS

1. SOYABEAN CUTLETS

Ingredients:

       Potatoes                                                          250g

       Soyabean Granules                                          25 g

       Bread Slice                                                     2-3                                                      

       Onion                                                              1 big 

       Ginger                                                             1 small piece

       Green   Chillies                                               2-3                                                        

       Coriander Leaves                                             a bunch

       Salt                                                                To taste

       Red Chillies                                                    To taste

Oil                                                                    For Frying

      Mango Powder (Amchur)                                1 tsp

Method:

• Boil potatoes, peel and mash them.
• Soak soyabean granules in boiling water for 5-10 minutes and then wash under tap water and squeeze it.
• Mix it with potatoes. Add chopped onions, ginger and green chillies in it.
• Add crumbled bread slices and spices and mix it thoroughly and give shape of cutlets.
• Heat oil and deep fry till golden brown.
• Serve hot  with  green chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.

INDIAN DISHES- 6/100 SAGOODANA CUTLETS

1. SAGOODANA CUTLETS

Ingredients:

       Sagoodna                                                        100g

       Potatoes                                                          200 g

       Green Chillies                                                  2-3

       Onions                                                             50 g

       Ginger                                                             20 g

       Coriander Leaves                                            a  few

Mango Powder     (Amchur)                             1 tsp

Salt and spice                                                     To taste

Peanuts                                                              50 g

Oil                                                                      For frying

Method:

• Soak saagoodana in a  water for 1-2 hrs and strain extra water and squeeze.
• Boil, peel and mash potatoes.
• Mix sagoodana to mashed potatoes and crushed peanuts.
• Cut onions, ginger, green chillies, and coriander leaves finely and add to the above mixture.
• Add spices and mix it well.
• Make small balls and shape these into cutlets. Deep fry on medium fire till golden brown.
• Serve hot with mint chutney/tomato sauce.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.

INDIAN DISHES- 5/100 CORN BALLS

1. CORN BALLS

Ingredients:

       Potatoes                                                          500 g

        Spinach                                                          250 g

 Fresh Corns                                                      50 g

       Corn Flour                                                       3 tsp

       Bread  Crumbs                                                100 g.

       Onion                                                                2

       Ginger                                                    one small piece

       Green chillies                                                     3

       Coriander Leaves                                              One Bunch

       Salt                                                                To taste

      Red Chillies Powder                                       ½ tsp

Oil                                                                    For frying

Amchur                                                           ½ tsp

Method:

• Boil potatoes, peel and mash them.
• Boil corns in water till it softens.  Take out the grains and mash them coarsely.
• Chop onions, ginger, green chillies, spinach leaves finely.
• Add all these ingredients in the mashed potatoes. Add spices and make small balls.
• Dissolve corn flour in half cup of water and make a smooth paste.
• Dip balls in corn floor paste and roll it in bread crumbs.
• Heat oil and fry till golden brown.
• Serve hot with imli chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.