KALE LEAF PATRA

INGREDIENTS:

Big Kale leaf                       20 nos
( Cleaned,washed dried in a
paper towel)

Toor dhal                             1/2 cup

Channa dhal                         1/2 cup

Green chili                           6 nos

Ginger                                  a bit

Rice Flour                             1 Table spoon

Asafoetida                             1/4 Teaspoon

Salt                                       To taste


PROCEDURE:


Soak both dals for 2 hours. Was and drain the water. Grind to a paste with salt,chili,ginger and Asafoetida. Remove and add rice flour. Mix well and spreadit on one side of kale leaf.Like this spread the whole paste on all the leaves.Keep one kale leaf over Now slowly roll the kale leaf to aspring roll.Prick with atooth prick other.Like this make three leaves one over the other.Prick with a tooth pick so that patra roll wonbecome loose.Steam all the rollsfor 15 minutes.Remove and keep aside. Cut the patra rolls into 2" pieces..Keep a shallow pan and heat it. Arrange the patras 4 pieces at a time. Spread olive oil so that it will be fried uniformly.Turn all the sides to get a unique look. Remove and serve with sweet or spicy sauce.

BEATROOT &POTATO CUTLET

INGREDIENTS:

Potato                                     1/4 kg

Beetroot -Grated                     1no

Ginger                                      A bit

Garlic                                       4 pods

Coriander powder                    1 Teaspoon

Chillipowder                             1 Teaspoon

Garam Masala Powder             1/2 Teaspoon

Salt                                            To taste

Chopped Coriander leaf            3 Table spoon

Sooji(Rava)                                For dusting the cutlet

Oil                                              For frying

Bread slices                                2 nos


PROCEDURE:

Cook the potatoes soft and peel. Keep aside.Grind the  Beetroot with ginger and garlic without water.Masn the potatoes and add the Beetroot mixture with two Bread slices,salt,coriander and Garam Masala powder,Chilli powder and chopped coriander leaf and knead to a ball.Divide to lemon sized balls.Heat the oil in apan.Dust the balls liberally with Rava and prees it to desired shape.Deep fry themby adding4 to 5 pieces at atime ,to golden colour.Remove and serve with spicy Mint chutney or Tomato Ketchup