PLANTAIN FRITTERS

200 grams plain flour / maida
2 tablespoons sugar
2 overripe bananas (the green skin variety) mash well
1 cup milk
A pinch of salt
½ cup water
½ teaspoon vanilla essence
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, etc.

BEEF MINCE CUTLETS

Serves 6 Preparation Time 1 hour

½ kg finely minced beef
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well and keep aside. Heat a little oil in a pan and add the mince, ginger, garlic, onions, green chilies, pepper powder and salt with very little water and cook till the mince is dry. Remove from heat and cool for some time. Mix it well with the potatoes. Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

World Anglo-Indian Day celebrations on 2nd August 2010


Presenting a set of my Anglo-Indian Cookery Books to Mrs Hans Raj Bhardwaj,wife of his Excellency the Governnor of Karnataka during the World Anglo-Indian Day celebrations on 2nd August 2010 at the Raj Bhavan in Bangalore