*  Exported from  MasterCook  *
 
                          MIXED VEGETABLE CUTLETS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetables                       Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Cauliflower florets
    1       c            Potatoes, diced & peeled
    1       c            Green peas, frozen or fresh
    1       c            Green beans, 1/4 inch pieces
    1       c            Finely shredded carrots
      1/2   c            Finely shredded beets
      1/4   c            Finely chopped celery
    2       ea           Hot green chilies, quartered
      2/3   c            Cooked chick peas
    3       tb           Almonds
    3       tb           Walnuts
    3       tb           Sunflower seeds
    1 1/2   ts           Salt
      1/4   ts           Black pepper
      1/2   ts           Turmeric
    1       t            Garam masala
      3/4   c            Soy milk
    2       tb           Cornstarch
    2       tb           Whole wheat flour
      2/3   c            White poppy seeds
                         Ghee for shallow frying
 
   Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
   a pot & cover with water.  Put the carrots, beets & celery in a steaming
   basket, cover & place over the pot.  Cook until the vegetables are
   tender-crisp.  Drian, saving the water.  Add the frozen peas, defrosted
   first, to the steamed vegetables.
   
   In a blender, while it is running, drop in the chilies.  Add the chick
   peas, nuts & seeds & process until the peas are mashed.  Some vegetable
   water may facilitate this.  Add the cauliflower, potatoes, fresh peas, if
   using, & beans.  Pulse on & off till they are coarsely mashed.  Transfer to
   a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam
   masala.  Mix well.  Divide into portions.
   
   Line a baking sheet with waxed paper.  Flatten a portion into an almond
   shaped cutlet, 1/2 inch thick & place on the sheet.  Cover & refrigerate
   for 30 minutes.
   
   Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.  Dip
   each cutlet into the batter, roll in poppy seeds & set aside briefly to air
   dry.
   
   Heat ghee to a depth of 3/4 inch.  Without crowding, fry the cutlets in
   batches for 2 minutes each side.  Drain & serve.
   
   Adapted from Yamuna Devi, “The Art of Indian Vegetarian Cooking”
  
 
 
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