ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Monday, May 23, 2011

GREEN BANANA CUTLETS

Serves 6 Preparation time 1 hours

4 green raw bananas
2 medium size potatoes boiled and mashed
2 onions chopped fine
1 teaspoon grated ginger
¼ teaspoon turmeric powder
1 teaspoon chillie powder
½ teaspoon coriander powder
2 green chillies chopped finely
2 teaspoons chopped coriander leaves
3 tablespoons bread crumbs
1 tablespoon flour
Salt to taste
Oil for frying the cutlets




Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water and mash.
Heat 2 tablespoons oil in a pan and add onion, ginger and fry till the onions are light brown. Add the turmeric powder, chillie powder, coriander powder, green chillies and salt and fry for 2 or 3 minutes. Mix in the chopped coriander leaves, and mashed banana and potatoes. Mix thoroughly. Remove from heat and let the mixture cool for some time. Divide mixture into 12 portions and shape into cutlets quarter inch thick. Mix the flour with a little water to make a paste. Dip each cutlet in the flour paste, roll in breadcrumbs then shallow fry in hot oil a few at a time till golden brown on both sides.

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