Name: Mixed Vegetable Cutlets
Ingredients: 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 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 ts 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Indian	Vegetables, Indian	12	Servings

INGREDIENTS

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		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	ts	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

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“When God ordains, He sustains.”