FRITTERS
INGREDIENTS:
| 1 MEDIUM (30 gm) CARROT GRATED | 1/2 TSP SALT |
| 1 SMALL (30 gm) ZUCCHINI GRATED | 1/2 TSP WHOLE CUMIN OR ANISEEDS |
| 1/4 (30 gm) RED ONION SLICED THIN | 1/4 TSP GROUND TURMERIC POWDER |
| 1 cup TC Multi-baking mix | |
| 1/4 TSP RED CHILI POWDER OR TO TASTE | |
| CANOLA OR OTHER VEGETABLE OIL TO FRY |
Grate the carrot and zucchini and mix with the sliced onion in a bowl. Add the baking mix with the other ingredients except oil. The mixture should form a coarse dough. Do not try to knead it. The water from the vegetables will be enough to make the dough and keeps the fritters crispy for a long time after they are made. Heat the oil to 375° F. Make a loose lump of the dough roughly a heaped tbs. Fry 6 to 8 of such lumps each batch until golden brown. Drain in several layers of absorbent paper towel. The number of fritters per batch depends on the size of the frying pan. Make the dough in two batches to keep it from becoming soggy. Soggy dough doesn’t make good crispy fritters. Serve with Cilantro and Mint chutney.
Makes at least fifteen fritters.
| PROTEIN (gms) | METHIONINE (mg) | PHENYLALANINE (mg) | LEUCINE (mg) | CALORIES | |
| per recipe | 3.1 | 41 | 99 | 172 | 592 |
| per serving | 0.21 | 2 | 6 | 11 | 39 |
SERVES: 15
VEGETABLE PREPARATION: 15 MINUTES.
RECIPE PREPARATION: 10 MINUTES.
CILANTRO AND MINT CHUTNEY
INGREDIENTS:
| LEAVES FROM 1 SMALL BUNCH OF CILANTRO | JUICE FROM 1/2 A LIME |
| LEAVES FROM 2-3 STALKS OF MINT | 1/4 CUP COLD WATER |
| 1/2 GREEN CHILI ( IT CAN BE ANY GREEN CHILI ACCORDING TO YOUR HEAT LEVEL) | 1 TBS FINELY CHOPPED RED ONION |
| 1/2 TSP SALT |
This chutney needs no cooking. Using a blender, or a food mill grind all of the above adding enough water to make a thick soupy liquid. Blend until you get a smooth mixture. A blender is the ideal tool to make a perfect chutney every time. Making it the previous night helps develop the flavors. Make it previous day and store it in the fridge until ready to serve.
| PROTEIN (gms) | METHIONINE (mg) | PHENYLALANINE (mg) | LEUCINE (mg) | CALORIES | |
| per recipe | 0.13 | 1 | 3 | 4 | 4.02 |
| per serving | 0.01 | trace | trace | trace | 0.335 |
SERVES 12
VEGETABLE PREPARATION: 15 MINUTES.
RECIPE PREPARATION: 10 MINUTES.