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Rec.Food.Recipes Digest #131
Fri 31 May 1991

BCol: Banana Bread (Bonnie Howard)
BCol: Easy Banana Bread (jbeckley)
BCol: Banana Bread (Anaar Kanji)
BCl:  Banana Nut Bread (Pauline M Muggli)
B:    Lemon Rice (Satish Chittamuru)
B:    Tamarind Rice (Satish Chittamuru)
B:    Vegetable Pullao (Satish Chittamuru)
Ol:   Raitha (Satish Chittamuru)
B:    Tomato Rice (Satish Chittamuru)
B:    Fried Rice (Satish Chittamuru)
B:    Vinegar Fried Rice (Satish Chittamuru)
B:    Pongal (Satish Chittamuru)
Ool:  Peanut Chutney (Satish Chittamuru)
M:    Chicken Cutlets (Satish Chittamuru)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#131 BANANA-BREAD-2 BCol "30 May 91" 1991
.RZ "BANANA BREAD"
.IH
.IG "2 cups" "flour" "250 g"
.IG "\(12 cup" "butter or margarine" "100 g"
.IG "1 1/3 cups" "sugar" "280 g"
.IG "\(12 cup" "buttermilk" "110 ml"
(This is important)
.IG "1 cup" "bananas"
(Mashed)
.IG "2" "eggs"
.IG "1 tsp" "baking powder"
.IG "1 tsp" "baking soda"
.IG "1 tsp" "vanilla"
.IG "\(12 cup" "nuts"
(Optional)
.IG "" "salt"
(I don't use very much - \(12 tsp)
.PH
.SK 1
Cream butter and sugar then add eggs, buttermilk, add flour with baking
powder, baking soda and salt.
.SK 2
Add rest of ingredients - I have thrown the whole mess together and it
still comes out good.
.SK 3
Bake
.TE 375 190
for approx. 50min.
.NX
This is probably one of the best quick breads that I have ever made. I also
have used apples for the bananas and it is good that way. It's just a good
basic quick bread recipe.
.PP
I can't remember if this makes two loaves or one. I usually use the little
bread pans and it makes several of those.
.PP
It freezes very well.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
approximate measurements.
.WR
Bonnie Howard
[e-mail]


.RH REC.FOOD.RECIPES-#131 BANANA-BREAD-3 BCol "30 May 91" 1991
.RZ "EASY BANANA BREAD"
Here's an easy banana bread recipe that even I can make correctly.
.IH
.IG "1 \(34 cups" "flour" "200 g"
.IG "2/3 cup" "sugar" "140 g"
.IG "1 tsp" "baking powder"
.IG "\(12 tsp" "salt"
.IG "\(14 tsp" "baking soda"
.IG "\(12 cup" "shortening"
.IG "1 cup" "mashed bananas"
(this is about 2-3 bananas)
.IG "2" "eggs"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Grease and flour a
.AB "9x5 inch" "23x12.5 cm"
loaf pan.
.SK 3
Mix first 5 ingredients in a large bowl. Blend until the mixture looks
like coarse crumbs.
.SK 4
Use a fork to stir in bananas and eggs.
.SK 5
Spread into pan. Bake for 55 minutes to an hour, or until a knife in the
center comes out clean.
.SK 6
Cool for about 10 minutes, and remove from the pan.
.NX
The amount of bananas is up to you, it depends how banana-y you want the bread
to be. Personally, I like it very banana-y and put in 3 *large* bananas.
It's also easiest to get very ripe bananas, like black ones that just mush
when you touch them.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#131 BANANA-BREAD-4 BCol "29 May 91" 1991
.RZ "BANANA BREAD"
Here's a great Banana Bread recipe that I have used successfully for years.
.IH
.IG "4 oz" "margarine or butter" "100 g"
.IG "1 \(14 cups" "brown or white sugar" "260 g"
.IG "2" "eggs"
.IG "2 cups" "flour" "250 g"
.IG "1 \(12 tsp" "baking powder"
.IG "\(12 tsp" "baking soda"
.IG "3" "bananas"
(mashed)
.IG "2-3 Tbls" "sour cream"
.IG "1 cup" "pecan or walnuts" "100 g"
.IG "a few more" "nuts"
to decorate
.PH
.SK 1
Heat oven to
.TE 300 150 .
.SK 2
Grease either a large loaf tin or an
.AB "8x11 inch" "20x28 cm"
baking tin.
.SK 3
Beat margarine and sugar till fluffy white.
.SK 4
Beat in the eggs.
.SK 5
Mix flour, baking powder and baking soda together. Add to the above mixture.
.SK 6
Add bananas and sour cream. Blend in gently.
.SK 7
Fold in the nuts.
.SK 8
Pour into the baking tin and bake for 60-70 mins.
.SK 9
Let the loaf cool well before slicing. Don't forget to decorate with some
nuts.
.NX
I have tried mixing different nuts or use one kind alone. My favorites are the
above and cashew nuts, used on their own or mixed.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Anaar Kanji
[e-mail]


.RH REC.FOOD.RECIPES-#131 BANANA-BREAD-5 BCo "30 May 91" 1991
.RZ "BANANA NUT BREAD"
.IH "makes one loaf"
.IG "3" "ripe bananas"
(ones with the brown dots) if they are the *real* small bananas, use 4
.IG "2" "eggs"
lightly beaten
.IG "\(34 cup" "sugar" "150 g"
.IG "2 cups" "flour" "250 g"
.IG "1 tsp" "baking soda"
.IG "2 tsp" "pumpkin pie spice"
.PP
or
.IG "2 tsp" "cinnamon"
(optional - I usually add more than 2 tsp.)
.IG "\(12 cup" "nuts"
(optional)
.PH
.SK 1
Mash bananas and add eggs and sugar.
.SK 2
Mix dry ingredients together in another bowl (including spices, if used).
.SK 3
Add dry ingredients to banana mixture. If using nuts, add now.
.SK 4
Pour into a greased loaf pan and bake at
.TE 350 180
for one hour.
.NX
This is very easy to make, and I get compliments \fBevery\fR time I make it.
It is a good recipe to start out young bakers on. Good served warm, also good
served cold. I also like it because it contains no oil like some of the
vegetable breads.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 20 mins.
.I Precision:
measure ingredients.
.WR
Pauline M Muggli
<[e-mail]>


.RH REC.FOOD.RECIPES-#131 RICE-LEMON B "22 May 91" 1991
.RZ "LEMON RICE"
.KY INDIAN
.IH
.IG "3 cups" "rice" "600 g"
cooked
.IG "\(12 cup" "lemon juice" "110 ml"
.IG "\(14 tsp" "turmeric"
.IG "1 tsp" "salt"
(heaped)
.IG "\(12 tsp" "mustard seeds"
.IG "2 tsp" "Channa Dhal"
.IG "2 tsp" "Urad Dhal"
.IG "2" "dried red chilies"
.IG "\(34 cup" "peanuts" "75 g"
.IG "4 tsp" "oil"
.IG "pinch" "asofoetida"
.PH
.SK 1
Add the salt and the turmeric to the lemon juice and mix well until the
salt dissolves completely.
.SK 2
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds.
As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal,
and peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil.
Fry the mixture, stirring often, until the peanuts turn a light brown.
.SK 3
Now add the lemon juice mixture to the pan. (Take care while doing this.
The oil will sputter and the mixture will give off a lot of steam).
Sprinkle the asofoetida on the mixture and boil for about 5 seconds.
Remove from heat and let it cool.
.SK 4
Spread out the rice in a shallow vessel. Pour a little of the lemon
mixture on the rice and mix well. Add more of the lemon mixture, mixing
well until the rice is well coated and the taste is to your satisfaction.
.NX
The proportion of salt, chilies and lemon juice may be varied depending on
your tastes.
.PP
Leftover juice mix can be stored in the refrigerator. Store it in either
glass, enamel or porcelain cookware. Never store it in an aluminium or iron
container. Lemon juice is strongly acidic and will dissolve most metallic
surfaces over time.
.PP
This mixture can be prepared in advance and stored in the fridge over an
extended period of time. Since it is highly acidic, it won't spoil even if
kept for a month or more. In fact, after a week or so, the soaked chilies
would have lost most of their heat and will be quite palatable.
.PP
You can spice it up further with the fenugreek-cumin powder. (See the recipe
for Tamarind Rice).
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-TAMARIN B "22 May 91" 1991
.RZ "TAMARIND RICE"
.KY INDIAN
.IH
.IG "3 cups" "rice" "600 g"
(cooked)
.IG "2 in" "cube of Tamarind"
(raw tamarind, not concentrate. If you wish to use concentrate, use 2 tsp.
of concentrate. The resulting product will be a lot darker than with raw
tamarind).
.IG "1/3 tsp" "turmeric"
.IG "1 tsp" "salt"
(heaped)
.IG "\(12 tsp" "mustard seeds"
.IG "2 tsp" "Channa Dhal"
.IG "2 tsp" "Urad Dhal"
.IG "2" "dried red chilies"
.IG "\(34 cup" "peanuts" "75 g"
.IG "\(12 tsp" "fenugreek seeds"
.IG "1 tsp" "cumin seeds"
.IG "6 tsp" "oil"
.IG "pinch" "asofoetida"
.PH
.SK 1
Cut the tamarind into small pieces, remove seeds, and soak in
.AB "\(34 cup" "170 ml"
of
hot water. From time to time squeeze the tamarind and make it into a
smooth paste. Set aside.
.SK 2
Heat a small frypan over a low flame. When the pan is hot, put in the
fenugreek and cumin seeds and dry roast them for about a minute. Remove
from flame, cool and then crush the seeds into a powder.
.SK 3
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds.
As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal,
peanuts. Break the chilies into 2 or 3 pieces and add them to the oil.
Fry the mixture, stirring continuously, until the peanuts turn a light
brown. This procedure is similar to the one used for Lemon Rice.
.SK 4
Filter the tamarind paste with a small-slotted spoon (or with your
fingers) into the saucepan. Throw away the left-over fibres. Take care
to see that the steam doesn't burn your hand. Add the turmeric, salt
and the fenugreek-cumin powder to the mixture and cook for about 5
minutes, adding a little water if it becomes too thick. The tamarind
sauce should have lost its raw taste by now. Sprinkle the asofoetida on
the mixture and boil for another 10 to 15 seconds. Remove from heat and
let the sauce cool.
.SK 5
Spread out the rice in a shallow vessel. Pour a little of the tamarind
sauce on the rice and mix well. Add more of the sauce mixing well until
the taste is to your satisfaction.
.NX
The sauce will keep for about a week if stored in an airtight container in the
refrigerator.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-PULLAO B "22 May 91" 1991
.RZ "VEGETABLE PULLAO"
.KY INDIAN
.IH
.IG "1 \(12" "large onions
diced fine
.IG "4" "cloves of garlic"
diced
.IG "1 inch" "piece of ginger" "2.5 cm"
diced.
.IG "2" "green chilies"
diced.
.IG "\(34 in" "cinnamon stick" "2 cm"
.IG "8" "cloves"
.IG "5" "small bay leaves"
.IG "5 Tbls" "butter" "60 g"
.IG "3" "carrots"
- medium sized diced into
.AB "1 inch" "2.5 cm"
long pieces.
.IG "1 cup" "cut green beans"
.IG "2" "medium size potatoes"
- peeled and diced into
.AB "1 inch" "2.5 cm"
cubes.
.IG "1 cup" "green peas"
fresh or defrosted.
.IG "\(12 tsp" "turmeric"
.IG "1 \(12 tsp" "salt"
.IG "2 cups" "rice" "400 g"
.PH
.SK 1
Soak the rice in water for about an hour. Drain and set aside.
.SK 2
Put \(12 an onion and all the garlic, ginger and chilies into a blender
along with 4 or 5 Tbls. of water and blend into a smooth paste.
.SK 3
Break the cinnamon into small pieces. Also break each of the cloves into
two. Heat a large pan (preferably non stick) on a medium flame. Put in the
butter and as soon as it melts, add the cinnamon, cloves and bay leaves.
Stir for a few seconds and add the rest of the diced onions. Stir and fry
till the onion starts to turn brown. Now add the mixture from the blender
and fry for about a minute, stirring often. Take care to see that the
mixture doesn't get burnt. Add the drained rice to the pan and continue
frying until the rice becomes translucent (You may have to add more
butter).
.SK 4
Now add
.AB "4 cups" "900 ml"
of water to the pan. Put in all the all the vegetables,
salt and turmeric. Cover and cook until the rice is done.
.NX
Serve with Raitha (See 'Raitha' recipe).
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + rice soaking and cooking time.
.I Precision:
measure ingredients.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RAITHA-1 Ol "22 May 91" 1991
.RZ "RAITHA" "Raitha with tomatoes"
.KY INDIAN
.IH
.IG "16 oz" "plain yoghurt"
.IG "1" "large red onion"
.IG "2" "medium size ripe tomatoes"
.IG "\(12 tsp" "salt"
.PH
.SK 1
Dice the red onion (not too fine). Dice the tomatoes into
.AB "1 inch" "2.5 cm"
pieces.
Add the salt to the yoghurt and beat lightly with a spoon. Add the
onions and tomatoes and mix well.
.NX
You can use any kind of onion for the raitha. Red onions are sweeter than the
yellow variety.
.PP
It tastes great with any kind of fried rice, pullao or tomato rice.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
no need to measure.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-TOMATO B "22 May 91" 1991
.RZ "TOMATO RICE"
.KY INDIAN
.IH
.IG "4 cups" "cooked rice"
.IG "5" "medium sized ripe tomatoes"
cut into small cubes.
.IG "1" "large onion"
finely diced.
.IG "\(12 tsp" "mustard seeds"
.IG "2 tsp" "Channa dhal"
.IG "\(12 tsp" "chili powder"
(You can substitute this with 2 medium-sized green chilies or 1 Jalapeno
pepper, cut into long thin slices).
.IG "1 tsp" "salt"
.IG "4 tsp" "oil"
.IH
.SK 1
Heat the oil in a saucepan over a medium flame. Put in the mustard seeds.
As soon as the seeds start to pop, put in the diced onion and Channa Dhal.
Fry until the dhal turns light brown (if you are using green chilies, add
them now and fry for another 15 to 20 seconds).
.SK 2
Put in the tomatoes and salt and fry until the tomatoes turn into a thick,
saucy mixture. Add the chili powder and mix well. Remove from heat.
.SK 3
Spread the rice in a shallow vessel. Add the tomato paste to the rice and
mix well. Adjust salt to taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-FRIED-1 B "22 May 91" 1991
.RZ "FRIED RICE"
.KY INDIAN
.IH
.IG "2 \(12 cups" "rice" "500 g"
.IG "5 Tbls" "butter"
.IG "2 in" "cinnamon bark" "5 cm"
broken into pieces.
.IG "3" "dried bay leaves"
.IG "5" "cloves"
.IG "2" "medium sized carrots"
cut into
.AB "1 inch" "2.5 cm"
strips about
.AB "\(12 inch" "1 cm"
thick.
.IG "1 cup" "green beans"
cut into
.AB "1 inch" "2.5 cm"
length.
.IG "\(12 cup" "green peas"
fresh or defrosted.
.IG "1 tsp" "salt"
.PH
.SK 1
Soak the rice in
.AB "2 cups" "450 ml"
of water for about an hour. Drain and set aside.
.SK 2
In a heavy bottomed pot, preferably non-stick, melt the butter over a
medium flame. As soon as the butter melts, put in the cinnamon, Break
the bay leaves and cloves in half and add to the pot. Fry for a minute.
Now add the drained rice to the pot and fry for about 5 minutes or until
the rice becomes translucent. Add the vegetables, salt and
.AB "4 \(12 cups" "1 l"
of
water to the pot, cover and cook on a medium until most of the water is
evaporated. Now reduce heat to low and simmer till all the water is
absorbed. If the rice isn't done by now, add about
.AB "\(12 cup" "100 ml"
of water and
simmer some more.
.NX
You can cook plain fried rice without the vegetables. You could also add
cauliflower or almost any vegetable that you desire. For added flavor fry
about a teaspoon of lightly crushed cumin along with the bay leaves and
cinnamon or add a teaspoon of lemon juice along with the water.
.PP
If you prefer, you can garnish the cooked rice with slices or strips of hard
boiled eggs lightly coated with ground pepper. You can also garnish with small
cubes of canned pineapple (drain it well) for a more professional touch.
.PP
Serve with Raitha.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + soaking time.
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-FRIED-2 B "22 May 91" 1991
.RZ "VINEGAR FRIED RICE"
.IH
.IG "4 cups" "cooked rice" "800 g"
.IG "5 Tbls" "butter" "65 g"
.IG "3" "dried bay leaves"
.IG "5" "cloves"
.IG "2" "medium size green bell pepper"
cut into thin strips.
.IG "\(12 cup" "green peas"
fresh or defrosted.
.IG "\(14 cup" "Soy sauce" "50 ml"
.IG "\(14 cup" "vinegar" "50 ml"
.IG "1 tsp" "salt"
.IH
.SK 1
In a heavy bottomed pot, preferably non-stick, melt the butter over a
medium flame. As soon as the butter melts, break the bay leaves and
cloves in half and add to the pot. Fry for a minute.
.SK 2
Now add the strips of bell pepper and peas to the pot and fry for about
2 minutes.
.SK 3
Add about a tablespoon of soy sauce and fry for about 3 minutes or until
the pepper strips and peas are cooked.
.SK 4
Now add the cooked rice and mix well till the rice is coated with butter.
Add the remaining soy sauce, the vinegar and salt. Fry for 3 more minutes,
stirring well all the time. Remove from heat and serve hot.
.NX
A garnish of sliced or slivered hard boiled egg goes well with this.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 RICE-PONGAL B "22 May 91" 1991
.RZ "PONGAL" "Delicious indian rice dish"
.KY INDIAN
.IH
.IG "2 cups" "rice" "400 g"
.IG "1 cup" "Moong dhal"
(You get this at most Oriental stores)
.IG "4 Tbls" "butter" "50 g"
.IG "1 Tbls" "cumin seeds"
.IG "1 Tbls" "black peppercorns"
lightly crushed.
.IG "1 tsp" "salt"
.PH
.SK 1
In a heavy bottomed pan, put in the Moong dhal and about
.AB "2 cups" "450 ml"
of water.
Cook on medium flame until most of the water has boiled away (DO NOT
COVER THE POT WHILE DOING THIS. It will foam quite bit and overflow the
pot).
.SK 2
Now add the rice to the pot and 4 cups of water. Cover and cook on a
medium flame until most of the water has boiled away.
.Sk 3
Dissolve the salt in
.AB "2 Tbls." "30 ml"
of water and pour over the rice. Lower the
heat and simmer until all the water is gone and the rice is cooked. If
the rice is not cooked add
.AB "\(12 cup" "100 ml"
more water and simmer. Remove from
heat.
.SK 4
In a frying pan, melt the butter. Add the cumin seeds and peppercorns and
fry for 2 minutes. Remove from heat. Pour the butter mixture over the rice
and mix well.
.NX
Serve hot with almost any kind of hot Indian pickles or peanut chutney (see
recipe 'Peanut Chutney') or serve cold with plain yoghurt. It's delicious.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 PEANUT-CHUTNEY Ool "22 May 91" 1991
.RZ "PEANUT CHUTNEY"
.KY INDIAN
.IH
.IG "\(12 cup" "raw peanuts" "50 g"
.IG "1" "dry red chilly"
.IG "2 tsp" "oil"
.IG "\(12 tsp" "Tamarind concentrate"
(available at most oriental stores).
.IG "\(34 tsp" "salt"
.PH
.SK 1
Put the oil in a frying pan, add the peanuts and red chilly and fry until
the peanuts turn a light brown shade.
.SK 2
Remove from heat and transfer to a blender. Add about
.AB "\(12 cup" "110 ml"
water, the
salt and tamarind and blend to a smooth paste, adding more water as
necessary. You can adjust the consistency to your liking by adding more
water.
.NX
Serve with plain rice or Pongal or make up your own creative use for it.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#131 CHICKEN-CUTLET M "22 May 91" 1991
.RZ "CHICKEN CUTLETS"
.KY CHICKEN
.IH
.IG "1 \(12 lb" "boneless chicken" "700 g"
.IG "2" "medium size potatoes"
.IG "2" "cloves of garlic"
crushed.
.IG "\(12 in" "piece of ginger" "1.25 cm"
finely diced.
.IG "2" "green chilies"
finely diced.
.IG "3 Tbls" "lemon juice"
.IG "1 cup" "peas" "160 g"
fresh or defrosted.
.IG "1 \(14 tsp" "salt"
.IG "1" "egg"
.IG "1 \(12 cups" "bread crumbs" "175 g"
.IG "\(14 tsp" "cumin powder"
.IG "\(14 tsp" "ground pepper"
.IG "1 heaped tsp" "finely diced Cilantro or Chinese Parsley"
.IG "" "enough oil for frying"
.IH
.SK 1
Cut the chicken into small pieces. Put it into a heavy bottomed pan along
with the ginger, garlic, 1 green chilly and \(12 tsp of salt. Add 2 Tbls.
of lemon juice and
.AB "1 cup" "225 ml"
of water and cook on medium heat until the
chicken is cooked soft.
.SK 2
Meanwhile boil the potatoes in their jackets until soft. Remove the
potatoes from the water and peel them while they are still hot. Put them
in a bowl and mash them.
.SK 3
Put
.AB "1 cup" "225 ml"
of water in a saucepan and bring to a boil. Put the peas into
the boiling water and cook for about 2 minutes. Drain the peas and add
to the mashed potato.
.SK 4
Shred the cooked chicken very fine. Add the chicken to the potato mixture.
Add the remaining salt, lemon juice, chilly, chinese parsley, cumin powder
and pepper. Mix well breaking down any big lumps.
.SK 5
Break the egg into a small bowl and beat lightly with a fork.
.SK 6
Take enough of the chicken mixture to form a
.AB "1 inch" "2.5 cm"
ball. Make it into a
tight wad and press it down into a
.AB "\(12 inch" "1 cm"
thick patty. Dip the patty
into the egg such that it has a thin coating of egg on all sides. Roll it
in the bread crumbs coating it on all sides.
.SK 7
In a large frying pan, pour oil to a depth of about
.AB "\(12 inch" "1 cm"
and heat on
a medium flame. See that the hot oil doesn't smoke. When the oil is hot,
put in a few of patties in a single layer, leaving enough space for you
to turn the patties over. The patties should be immersed in the oil at
least up to half their height. Turn the patties over every 30 seconds or
so. Fry the patties until they have turned a golden brown. Remove from
the pan using a slotted spoon, drain well and place them on a paper towel
to absorb the excess oil.
.NX
Serve with tamarind mint chutney or ketchup.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]