Potato and Peanut Cutlets
- 2 boiled potatoes
- half cup friend and crushed peanuts
- half cup boiled kernels
- 1 finely chopped capsicum
- 1 beaten egg
- half cup fresh milk
- 1 cup breadcrumbs
- 2 teaspoons crushed red chilies
- 1 tablespoon crushed pomegranate seeds
- half teaspoon salt
- Oil for frying
Mash the boiled potatoes and add peanuts, corn, milk, pomegranate seeds, red chilies, salt, capsicum and mix thoroughly.
Shape the thick dough into small cutlets and coat them first with egg and then with breadcrumbs.
Heat oil in a pan and fry the coated cutlets till they turn golden.
Green Cardamom Sharbat
- Water 2 Cups
- Green cardamom 1 Cup
- Water 1 litre
- Sugar 1 kg
- Rose water 1/4 Cup
- Green food color ½ tsp or as required
- Citric acid 1 pinch (optional)
- Elaichi sharbat 2-3 tbs or to taste
In bowl, add water, green cardamom and let it soak for 4 hours or overnight. In chopper, add soaked green cardamoms, chop coarsely & set aside. In wok, add water, chopped green cardamom and mix well, bring it to boil and cook on low flame for 12-15 minutes. In bowl, place strainer, muslin cloth and strain cardamom mixture.
In wok, add strained cardamom water, sugar and mix well. Add rosewater, mix well and cook on low flame for 12-15 minutes. Add green food color and citric acid, mix well and cook on low flame for 25-30 minutes or until syrup is thick & keep mixing in between. Add citric acid and mix well.
Let it cool down. Can be stored in refrigerator for up to 2 months (yields 1.5 liters).