Veg cabbage Pakore

How to make Cabbage pakora :

Ingredients:

cabbage leaves
boiled potato
chat masala
salt  to taste
Gram flour





Method :

1) Boil some potatoes and mashed them well. add some salt in it.
2) Add chat masala and dhaniya leaves.
3) Stir fry the cabbage leaves
4) Now make a thick paste of gramflour with water
5) Now Take some potato mixure and cover it with cabbage leaves properly so that the potato won't comes out.
6) Then pour that roll into gram flour paste so that it properly dipped into the mixute.
7) Make some 6 or 7 rolls like same method.
8) Now fry these rolls in olive oil.
9) Take out and put them on a napkin so that extra oil could be soaked.
!10) Make the cutney as per your requirement and serve hot with the cutney.

CRUSTY FRIED CHICKEN

     Ingredients:-

     1(2-3 Ib.) frying chicken, cut up

     2tbsp. milk

     1egg

     2tbsp. chopped parsley

     1/2 cup cracker meal

     1/2 cup finely ground salted peanuts

     Salt and pepper to taste

     Method of Preparation:-

1.       Dip cut up chicken in thoroughly mixed egg-milk batter, and then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.

2.       Fry in hot oil in pan till each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.

     Gravy:-

3.  Drain fat from skillet; pan leaving brown pieces of peanut cracker crust in Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.

VEGETABLE BURGER

     

Ingredients:-

     10cups mixed boiled vegetables, chopped

     1 cup potatoes, boiled and mashed

     1 slice bread

     1 teaspoon chili-ginger paste

     1 teaspoon lemon juice

     1 teaspoon garam masala

     Salt to taste

     1 cup bread crumbs

     Oil for deep frying


     To be mixed into coleslaw

     1 cup cabbage, shredded

     Cup carrot, grated

     1 recipe salad cream


     For the filling

     Recipe salad cream

     tblspns tomato ketchup

     12 lettuces leave

     6 onion slices

     12 cucumbers slices

     12 tomato slices

     6 slices cheese

     For the vegetable cutlets:-

1.       Dip the bread slices in water for a few seconds. Squeeze out the water and crumble the bread.

2.       Mix the vegetables, potatoes, crumbled bread, chilly-ginger paste, lemon juice, garam masala and salt and divide the mixture into 6 equal portions.

3.       Shape into small flattened rounds and coat with bread crumbs. Press them firmly so that they stick to the surface.

4.       Deep fry in pan till the cutlets are golden brown. Heat the oil in a heavy skillet over medium low; add 4 patties, cover, and cook until the bottoms begin to brown.

5.  Turn up the heat if there is no browning Flip the patty and cook the second side until golden.

6.       Remove from the skillet and cool on a wire rack while you cook the remaining patties.
     Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

     How to serve:-

1.       Cut each bun horizontally into two and toast them   lightly in pan.

2.       Spread a little tomato ketchup and salad cream on   the lower half.

3.       Place 2 lettuce leaf on each bun and top with some coleslaw.

4.       Place a cutlet on top and then 1 onion slice, 2 cucumber slices, 2 tomato slices and 1 cheese slice.

5.       Spread some salad cream on top and then cover with the remaining half of the bun.

6.       Repeat with the remaining ingredients to make 5 more burgers.