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Wednesday, April 1, 2020




500 g mince
4 cloves of garlic
5 or 6 green chilies
tsp jeera (crushed cummin)
I tsp salt
4 tsp ground pepper
2 tbsp green dhania (coriander)
2 slices bread (1 cm thick)
Instead of bread, 2 cups of Jungle Oats OR
1 cup of mashed potatoes


Wash mince and drain thoroughly, pound green chilies

and garlic and jeera and add to mince. Add salt and
pepper. Soak bread slices in water for five minutes
Squeeze Out all water and add bread crumbs to mince. Fut
all through mincer again or pound it stiff in morta. nu
chopped dhania leaves. Pat into cutlet shapes and dry ou
in 180'0 Oven for about 5 minutes. When cool dip
has beaten eggs and fry as for cutlets.

For best results in frying cutlets, beat egg white: first fold

till they stand in peaks. Then whisk yolks of eggs into the whites. This ensures beautiful cutlets. If you
a lot of egg whites leftover then use them up
Without the yellow

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