AFVOA Newletters of Year 2004

Page 95 of 153 Sugar - 625gm cardamom powder (optional) Method of Preparation: Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and ½tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire. (Source: http://www. webindia123.com/cookery/festival/onasadya/prathaman.htm ) Rakhi Recipes 103. Banana Cutlets Ingredients: 6 Raw bananas ¼ cup fresh peas, boiled ¼ cup beet root, boiled and finely chopped 1 tbsp. each mint leaves & coriander leaves finely chopped 4-5 green chillies finely chopped 1” piece ginger grated(optional) ½ tsp. each mustard & cumin seeds ½ tsp asafetida ½ tsp. turmeric powder 1 tsp. Amchur oil to deep fry 1-½ cups Breadcrumbs salt to taste Method Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well. Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup 104. Khoya Burfi Ingredients 1 Lt. Milk 75 gms sugar 50 grams naryal chura (coconut powder) 20 grams pistachios, chopped 20 grams almonds, chopped Method Boil milk reduce heat and let it simmer for 45-minutes to one hour till thick paste like. Keep stirring in between. Add sugar and coconut powder and stir till sugar dissolves. Grease a thali and pour the batter. Garnish with pistachios and almonds. Let it cool and cut into square or rhomboid pieces.