Vazhaipoo Vadai

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

 The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

• Vazhaipoo - 1 no
• Chana Dal / Kadleparppu - 2 cups
• Red chillies - 2 or 3 (adjust to the taste)
• Curry leaves 
• Coriander leaves 
• Green chillies - 1 or 4
• Red onion (Optional)
• Salt 

Preparation 

• Rinse and soak dal/parppu for 4 hours
• I used food processor for grinding all ingredients
• Blend all (I skipped onion) coarsely. Transfer into a bowl
• Add finely chopped vazhaipoo
• Mix well and make a vadai shape and deep fry 

Preparation for flower/vazhaipoo 

• Remove the outer petal and bunch of florets inside.
• Take the florets and remove the stamen and small cover along with it. 
• Finely  chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

| Copyright © Malas - Kitchen 2023 | | All rights reserved

Bruschetta with Mozzarella and Pesto

This is a Italian based dish served as a snack / appetizer.

Prep Time : 5 Mins
Cook Time : 5 Mins

Ingredients

• French Baquettes - 1 large
• Pesto Sacue - 2 tbsp
• Olive oil - 4 tbsp
• Salt and Pepper - 1 tsp
• Tomatoes slices - 4 (count)
• Garlic - 1 tsp , grated
• 1 pound fresh mozzarella cheese slices - 1/4"thick
• Mint leaves - garnish

Method

1. Pre-heat the oven 350F. 
2. In a bowl , add pesto , olive oil, garlic mix and keep aside
3. In a baking tray line up baquettes slices bake for 2 mins 
4. Then remove and place cheese slices and sprinkle salt and pepper and pesto sauce bake for 3 mins till cheese melts slightly 
5. Remove and lay a tomato slices garnish mint and serve 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Broccoli Tikki

Tried best healthy snack broccoli tikki. It tastes good! now a days i add broccoli for all most all the recipes like pulao, curries,biryani, soup, salad etc., 

Prep Time : 10 mins
Cook Time : 20 mins

Ingredients

• Broccoli florets - 2 cups
• Potato - 1/2 cup (boiled & mashed)
• Onions - 1/4 cup ( i used dried onion flakes)
• Paneer grated (optional) - 1/4 cup
• Cheese grated (optional) - 1/4 cup
• Ginger + Garlic paste - 1/4 tsp
• Green chilli - 1/2 tsp(finely chopped) or paste - 1/2 tsp 
• Lime / Lemon juice - 1 tsp
• Salt to tste
• Rice flour - 2 tbsp (for binding)
• Bread crumbs - (for coating)
• White Sesame seeds 

Method

1. Cook the broccoli florets. Drain the water (use someother cooking purpose).
2. Boiled the potatoes and mash them and keep aside. Mash the broccoli florets using potato masher or pulse them into food processor. (i used food processor)
3. Mix broccoli , potatoe, rice flour , salt, lemon juice, green chilli paste, ginger garlic paste , dried onions flakes and add either cheese or paneer or both
4. Mix all and divide the mixture into small size portions
5. Roll them into tikki shape and press firmly on the bread crumbs then on top of small tikkis sprinkle sesame seeds
6. Heat tava sprinkle olive oil or regular cooking oil place them on tava each tikkis and cook on both the sides and serve with chutney or ketchup or chilli sauce

Note : Why i used dried onions because  most kids don't like onions. So i added dried onions and also it combines very well together and taste /flavor is the same.
If using raw onions finely chopped in a small pan heat 1 tsp of oil and fry onions for few mins. and add into broccoli.

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Dahi Vada

Dahi vada is an indian chat. In tamil we call it as Thayir vade. It is slightly different of dahi vada and thayir vada.

 Prep Time : 15mins + 2hrs (soaking time)
Cook Time : 15 - 20 Mins


for Vadas :

• Urad dal / Black gram / lentil - 1 cup
• Salt to taste
• Crushed roasted black pepper - 1 tsp
• Baking soad - a pinch
• Oil - 400ml (to deep fry)
• Curds / Yogurt / Thayir - 1 kg (beat with hand beater until smooth)

for Sprinkling 

• Curds / yogurt- 1/2 cup (beat with hand beater until smooth)
• Green mint Chutney
• Sweet Tamarind Chutney
• Red chilli powder
• Chat masala
• Chopped Coriander leaves - 1 tbsp
• Sev or Aloo Bhujia  

Preparation :

1. Wash & Soak the urad dal for 2 hrs
2. Grind the thick batter(water as per req)
3. Add soda, salt and pepper mix.
4. Heat oil in a big pan. Take a small portion of the mixture. Make a hole in the centre and drop into hot oil. 
5. Deep fry till very light golden. Remove them from the pan and place them into the Paper towel
6. Put hot vades into hot water. Leave it for 2 minutes. Press out each vada gently between cloth or paper towel.
7. Then put all the vadas into curds. Soak it for 1 or 2 hrs or after refrigerate

To Serve :

1. Arrange the vadas into medium tray or bowl
2. Beat the curds & pour the remaining curds into vadas
3. Sprinkle chutneys, chat masala, chilli powder , sev and coriander leaves. Serve

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Chilli Tofu

Chilli Tofu tossed in spicy chilli sauce. Quick and easy starter Asian chilli tofu. I love it!!

Note : If it is too spicy decrease the amount of chillies and red chilli sauce

Prep Time : 10 Mins
Cook Time : 5 Mins

Ingredients

• Extra firm Tofu - 1 pack (I used organic tofu)
• Green chillies -2
• Corn starch - 2 tsp
• Water - 1/4 cup 
• Spring onions - 1/4 cup
• Garlic - 1 , crushed
• Soy sauce - 2 tbsp
• Red chilli sauce - 1 tbsp
• Ajinomoto - a pinch
• Salt to taste
• Oil - 1 tbsp

 Method

• Cut the tofu into cubes and keep aside
• Chop each chillies diagonally into 4 pieces.
• Cut the spring onions and crushed the garlic
• Heat oil in a wok/kadai/pan add spring onions, garlic and chillies stir fry
• Then add tofu stir fry until lightly roast 
• In the mean time mix cornstarch and water and make a thin paste of it
• Add cornstarch paste into pan stir fry little bit of high flame
• Add soy sauce and chilli sauce stir , sprinkle ajinomoto and salt stir again
• Garnish spring onion  greens and serve hot

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Vegetable Kebab | Veggie Kebab

 One of the popular dish kebab. Actually in original recipe it is grilled. But my recipe is slightly different and deep fried.  This is served with mint or green chutney and sweet chutney. 

 

Prep time : 15 Mins
Cook Time : 15 Mins

Ingredients

• Vegetables each 1/4 cup (green beans, peas, carrots, potatoes,corn kernls) , cooked
• Paneer - 4 tbsp (Optional)
• Green chillies - 1
• Ginger - a small piece or paste - 1/2 tsp
• Salt to taste
• Bread crumbs
• Maida / allpurposeflour - 1/2 cup
• Water - 1/4 cup
• Oil - deep frying

Method

• Mix all the chopped and cooked vegetables, green chillies, ginger, salt, paneer  into a food processor and press a pulse button , mash them thoroughly and transfer into bowl
• Divide the mixture into equal portion and roll gently (looks like stick) and keep aside
• In a different plates mix maida and water make a paste and other plate add bread crumbs
• Dip each kebab into flour paste and roll into bread crumbs 
• Heat oil in a kadai / pan . Deep fry each kebab till golden brown in color . Remove and drained them into a paper towel and serve with chutneys 
• Or you can freeze it in the zip log bags and deep fry whenever is needed.

 Veggie Kebab goes to Simplysensationalfood hosted by Nayana 

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Bruschetta

This we used to have it everytime when myself and my husband used to go to Italian restaurants. We loved it as an appetiser and I thought to try it at home. It came out very nice & tasty. It is actually a Starter / Appetizer but i made this for evening snacks for my kids and husband.

Prep Time : 10 Mins
Baking Time : 10 Mins
Serve : 4

Ingredients

• French Baguette or Bread slices 
• Organic small cherry tomatoes - 1 cup, cut into half
• Olive oil - 4 tbsp + extra 2 tbsp
• Salt to taste
• Black pepper powder - 1/2 tsp
• Basil leaves - 2 tbsp , chopped
• Garlic - 1 crushed
• Jalapeno peppers or green chillies -  very few ,  chopped
• Mozzarella cheese  - 2 tsp (optional)

Method

1. Preheat the oven 400F 
2. Take a pan add olive oil 4tbsp then add jalapeno, tomatoes stir then add garlic, sprinkle salt , sprinkle black pepper & basil leaves stir well until tomatoes cooked slightly 
3. Slice the baguette into diagonally into thick slices. Arrange the slices in the baking sheet (Parchment sheets)
4. Brush one slide of the bread with the olive oil and spread the 2tsp of tomato mixture and sprinkle cheese
5. Keep the tray in the preheated oven and bake for 5 - 8  minutes or till the cheese melts
6. Serve hot 

Note :

1. Kids Like Cheese. So it is optional
2. If it is not there Jalapeno peppers. Don't worry add green chillies finely chopped little
3. Black or Green olives are also can be added.
4. If it is not available French Baguette. Use bread slices.

Samosa

One of the most popular snack in India. It is available in most snacks shops / sweet shops. I am not sure of the original recipe. I think its all about the kind of spices/masala added with the filling. I have already posted samosa recipe. This is the other method. Everytime i used to have this type of samosa in a restaurant or chaat corner near my place I have wanted to make it at home It is quite simple and not too much time and stress etc., I tried to take samosa making photos but its very hard everytime wash hands and to take every step of pictures. Although i managed to take few steps. 

Prep Time : 25 Mins

Cook Time : 15 Mins
Makes : 6 - 8 Samosa's

Ingredients for Filling

• Potatoes / Aloo - 4
• Oil - 2 tbsp + Ghee - 1 tbsp
• Jeera seeds - 2 tsp
• Ginger - 1/2 tsp (crushed)
• Green peas (i used frozen) - 2 tbsp (optional)
• Turmeric powder / Haldi - a pinch
• Coriander seeds / Dhania - 1 tsp (roasted and crushed)
• Black Pepper powder - 2 tbsp
• Ajwain - 2 tbsp (roasted and crushed)
• Aamchur powder / Mango powder - a pinch
• Salt to taste 
• Coriander leaves  - 2 tsp , chopped

Ingredients for Samosa crust

• Maida / All purpose flour - 2 cups
• Ghee  - 3 tbsp
• Salt - 1/4 tsp
• Ajwain  / Carom seeds - 1 tsp (Crushed)
• Oil - 400 ml (to deep fry)

Method for Crust

1. Take a large bowl add flour, oil, salt & ajwain mix with water and make firm dough
2. Cover in a wet muslin cloth / cheese cloth or plate for about 15 mins.

Method for Filling

1. Wash and peel the potatoes and cook in the pressure cooker or microwave and mash 
2. Heat pan add coriander seeds and ajwain roast little bit and make them crushed 
3. Heat oil+ghee in a pan add jeera seeds allow to splutter.
4. Then add turmeric powder, ginger , peas  stir fry for few mins on low flame
5. Add crushed coriander and ajwain, aamchur powder and black pepper powder stir fry 
6. Add mashed potatoes , salt and coriander leaves mix well and keep aside

Method for Samosa's

1. Divide the small portions and make a medium size balls and keep aside
2. Roll into sized balls and make into straight shape using a roller
3. Cut into half and make a cone shape 
4. Fill the potato filling and close the edges with the help of water
5. Repeat the same procedure with remaining dough and filling
6. Heat the oil in a wok , Deep fry until it becomes crisp and golden brown color
7. Serve hot with sweet and mint chilli chutney

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Pineapple Salsa

After a long holiday I have come up with a new recipe which i tried and tested - Pineapple Salsa. Seasoned with indian spice. Mouthwatering pineapple flavour with tomato & lime juice with exclusive indian touch. To be Served with chips or any other dish. Kids will love the taste.

Prep Time : 10 Mins
Serve : 4

Ingredients

• Pineapple - 4 large pieces 
• Onion small - 1/2 piece
• Capsicum / Green bell pepper - 1/2 piece
• Tomato - 1/2 piece
• Jalapeno - A small piece or Green chillies - 1/2 piece
• Fresh lime juice - 2 tsp
• Cilantro / Fresh Coriander leaves - 4 tbsp
• Ginger + Garlic - a very small pieces
• Aamchur powder / Mango powder - 1/2 tsp
• Chaat masala powder - 1/2 tsp
• Black salt - a pinch
• White salt  - a pinch
• Cumin powder / Jeera powder - 1/2 tsp

Method

• Add all ingredietns and blend into a food processor and serve with chips.  Store it in the refrigerator 1 or 2 days.
• Or
• Chop finely everything and add masala powders and mix in a bowl and serve

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Paneer Manchurian

Paneer Manchurian This dish is a starter / Appetizer. Similar like Gobi Manchurian and quite easy to prepare.

Note : Same batter can be used for both cheesy potato and Paneer Manchurian

Prep Time :  15 Mins
cook Time :  8 - 10 Mins
Serves : 2

Ingredients

• Paneer - 2 cups
• Onion - 1/4, chopped
• Spring Onions - 1/4 cup , chopped
• Capsicum / Green Bell pepper - 2 tbsp
• Salt to taste
• Soy sauce - 2 tsp
• Chilli sauce  - 2 tsp
• Ajinomoto - a pinch
• Garlic, chopped - 1/2 tsp
• Olive oil - 2 tbsp

Other Ingredients for batter

• Corn flour - 4 tsp
• Maida / All purpose flour - 2 tsp
• Red chilli powder - a pinch
• Salt to taste
• Baking soda - a pinch
• Pepper powder - a pinch
• Water - 1/4 cup (as per need)
• Oil - to deep fry

Method

1. Cut the paneer into triangle shape
2. Mix all the batter ingredients and make a medium thick using water (as per need)
3. Dip each paneer pieces and deep fry till golden color and remove drained into paper towel
4. Heat oil in a wok / large pan add olive oil 
5. Add garlic, onions, spring onions, capsicum and ajinomoto fry in the high flame
6. Add paneer then add soy sauce and chilli sauce 
7. Add salt mix well and serve hot 

Sending this to event Summes Culinary Bon Vivant : Apptizers / Starters

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Potato Wedges

Delicious yellow potatoes and mix with italian herbs flavour. Quite simple to make and nice to eat with hot chilli sauce. I baked this in the Oven. 

Prep Time : 10 mins
Cook Time : 40 mins
Serves :  2 people

Ingredients

• Potatoes - 2 
• Olive oil - 4 tbsp
• Salt to taste 
• Italian herbs - 1 tsp
• Oregano - 1/2 tsp
• Black pepper powder - 1/2 tsp
• Crushed red peppers (optional) 

 Method

1. Wash and peel the potatoes and chop length wise / wedges
2. In a large bowl add potatoes, olive oil, salt , italian herbs, oregano and pepper powder toss them well
3. Preheat the oven 400F
4. Place the potatoes in the parchment paper / cookie sheet
5. Bake 40-45 mins or until crispy brown
6. Serve hot sauce 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Baby CORN Manchurian

Baby Corn Manchurian has a delicious taste. Crispy, Spicy and very declicious. Most of us are very familiar with Gobi Manchurian. I like making dishes with Baby Corn because it comes out very tasty, sweet and it also adds a lot to the visual aspect of the dish.Like Baby Corn Pulao, Subzi Or Curry etc.,I made this as an appetizer dish. It came out very Yummy, Crispy n Spicy. The weather was chilly outside and this spicy hot dish was a perfect foil for it.

Ingredients - 1

• 1 Packet Baby Corn
• 1/2 Cup Corn Flour
• 1/4 Cup Rice Flour
• Red chilli powder
• 1 tsp Garlic + Ginger Paste
• Salt to taste
• Oil for deep fry

Ingredients - 2

• 1 Bunch of Spring Onions
• 1 onion (sliced)
• 2 Garlic (crushed)
• Soy Sauce (acc to taste)
• Red Chilli Sauce or Red Chilli Powder (acc to taste)
• Tomato Ketchup
• 1tsp Oregano
• Vinegar (option)
• 2 tsb Olive Oil
• Salt to taste

Method - 1

• Cut Baby Corns length wise and cook the corn in a pan using a cup of water with salt. drained keep aside.
• Mix the flour and chilli powder, ginger garlic to make a paste (Batter)
• Baby corn with the batter and then deep fry at medium flame
• Remove and drain in paper towel

Method - 2

• Heat oil in a large wok(kadai)
• Add garlic, onions, spring onions fry till onions are pink
• Add fried baby corn then add one by one sprinkle soy sauce, chilli sauce, vinegar, salt, tomato ketchup, oregano
• Stir well & ready to serve

Other Manchurian Recipes so far :
Corn Manchurian
Gobi Manchurian

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Paneer Tikka Sizzler

Apology for my fellow blogger friends..i was not able to see their tasty recipes.. will update myself asap and also try out yours.

Here my new recipe which is a Starter Paneer Tikka Sizzler.....hardly 1 hr making time.

Paneer is everyone’s favourite. This is a starter dish. Marinated in a tantalizing tandoori masala grilled to perfection to serve.

Ingredients

For the paneer tikkas

• 2 cups Paneer cubes(Cottage Cheese)
• 1/2 cup Onions, Cut into medium thick wedges
• 1/2 cup Capsicum / Bell Pepper, cut into triangle/round pieces
• 1/2 cup Curds
• 1/2 tsp Gram flour (Besan)
• 1+1 tsp Ginger + Garlic paste
• 1/2 tsp Tandoori masala
• 2 tsps Chilli Powder
• 1/2 tsp Kasoori methi (dried fenugreek leaves)
• 1/2 tsp Garam masala
• 2 tsp Chopped coriander leaves
• 2 tsp Olive oil
• Salt to taste

Method

• Combine the curds, besan, ginger - garlic paste, chilli powder, tandoori masala, garam masala, kasoori methi, oil, coriander & salt to taste and well to prepare a marinade.
• Add the paneer cubes, onions, capsicum to it keep aside for 15 minutes
• Heat the tawa/griddle add 2 tsb oil and saute the paneer tikkas they are all lightly roasted.
• Arrange the paneer, onions and capsicum on skewer sticks.

Serve hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Tandoori Aloo

Tandoori aloo tossed in a spicy mixture. You can serve this dish with your main course or snack.

1. Baby potatoes (Red or white) - 1/2 kg
2. Salt to taste
3. Oil - 2 tsp
4. Kasoori methi - 1/2 tsp
5. Cream - 1 tsp
6. 4 or 5 Green chillies
7. Ginger - 1/4 inch
8. Garlic - 1 clove
9. Jeera powder - 1 tsp
10. Dhaniya powder - 1 tsp

Method :

1. Wash the potatoes, pierce them in the fork, place them in the microwave. Place a glass of water in the centre so that the potatoes doesnt get wrinkled. Cook them for 10 minutes. Cool it and cut the potatoes into 1/2.


2. Grind the ginger, garlic, jeera powder, dhaniya powder, chillies & make a smooth paste.


3. Heat oil in a frying pan


4. Add ground paste & salt fry it.


5. Add potatoes, kasoori methi, cream. Stri fry

Server hot

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Chatpata Pomegranate

This is a very simply chatapata snack. I just love to eat this anytime.
When we were kids, my cousins and myself we always loved to eat pomegranate this way.

Sending this to AFAM - Pomegranate, hosted by SRA from 'when my soup came alive'

Pomegranate
Salt to taste
Rasam Powder ( I feel that it tastes best when we add rasam powder rather than chilli powder ) - as per req

Mix well. Eat it rightaway, otherwise it will become watery bcos of the salt. It will not be good to eat.

Note : The same method you can have it for Guava , Tomato, Cucumber etc.,

Here is one more recipe of pomegranate salad 

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Garma Garam Onion Pakora

Ingredients

• 1 Medium size onion (chopped lengthwise)
• 1/4 cup Besan / Gram flour
• 1/4 cup Rice flour
• 3/4 cup Maida
• 2 &1/2 tsp Red chilli powder
• Salt to taste
• 2 tsp Hot oil
• 4 to 5 tsp Crushed curry leaves
• Water
• Oil for deep frying

Method

• Mix all the ingredients make a medium thick paste with the help of water.
• Deep fry in the oil
• Serve with hot chilli chutney

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Corn Manchurian

I had corn kernels in my fridge. So I thought of doing something with that. I thought i would make Corn Manchurian Very simple to make and as you all know corn is good for health..little spicy in the winter to eat yummy !!!!! My husband and little son loved it very much...try it..

Ingredients

• 1 Cup Corn Kernels (fresh or frozen )
• 1 Medium Onion, finely chopped
• 1 Green Pepper, finely chopped
• 1 tsp tomato ketchup
• 1/2 tsp soya sauce
• 1/2 tsp Chilli powder
• 1/4 tsp Oregano powder
• 2 tsp Butter
• salt to taste
• 1 tsp chopped coriander leaves

Method

1. Boil the corn in a little water, drained and keep aside
2. Heat butter add onions, green peppers stirfry till done
3. Add corn, salt, chilli powder, tomato ketchup, soya sauce stir for few minutes
4. Add oregano mix well
5. Garnish coriander. Serve immediately

| Copyright © Malas - Kitchen 2007 | | All rights reserved

CHILLI PANEER

You can have this as a snack or starters!! A delicious dish which is very hot spicy and yummy… (mouth watering!!!)



Ingredients

• Paneer - 200 grms
• Green chillies - 3 or 4 (Sliced)
• Green chilli sauce - 1/2 tsp
• Soya sauce - 2 tsp
• Ajinomoto 1/2 tsp
• Onion - 1 cup (sliced)
• Garlic - 2 crushed
• Vinegar - 1tsp
• Salt to taste
• Oil for frying
• Green capsicum - 1/2
• Yellow capsicum - 1/2 (optional)

Method

1. Cut the paneer into cubes
2. Fry the paneer cubes in the hot oil till golden
3. Heat oil in a pan, add onions, garlic, green chillies and capsicum's and fry for few minutes
4. Add paneer pieces and cook for a few minutes and add vinegar stir well
5. Remove from the flame and serve hot.

MASALA PAPAD

Ingredients

• 6 Urad dal papad
• Red Chilli powder
• Chatmasala
• Salt
• Lemon juice
• Olive oil
• Tomato (finely chopped)
• Carrot (Grated)
• Onion (finely chopped)
• Coriander leaves

Method

1. Grease olive oil on all the papads
2. Microwave on each papad for 1 min OR Heat oil and deep fry
3. sprinkle carrot, tomato, onion, salt, chatmasala, chilli powder,lemon juice, coriander and serve

| Copyright © Malas - Kitchen 2013 | | All rights reserved

VEGETABLE CUTLET

Ingredients

Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)

Method

1. Steam all the chopped vegetables until just tender
2. Combine potatos, cooked vegetables.
3. Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and red chilli powder
4. Add cornflour for binding
5. Mix well with hands
6. Put some oil to your palms so that the mixture won't stick to your palms
7. Heat oil in a frying pan
8. Make small balls of the mixture, press them on your palm to flatten and give any desired shape (for example, round, oval or heart shape) or use a cutlet mold
9. Make a thin paste of flour and water
10. Dip each cutlet into this paste letting excess drip off and rub into semolina
11. Deep fry all the cutlets until light golden from both the sides.

Serve with tomato ketchup or green chutney

| Copyright © Malas - Kitchen 2007 | | All rights reserved