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BY ZEENAT HAKIMJEE

 

VEGETABLE CUTLETS

Ingredients:

  • 1 lb. mixed vegetable (potatoes, carrots, peas and pumpkin)
  • 1 onion
  • 8 ozs oil for frying
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 slices of bread soaked in water.
  • 1 egg

 

Method:

Cut the carrots fine. Cut the potatoes a little bigger than the carrots but that big so that they do not take long to cook. Peel the peas .Cut the pumpkin like the potatoes. Boil these things in one pint of water, with ¼ teaspoon of salt in it, till they become soft, and no water remains.

Put them in another bowl and add, fine cut onion, coriander, mint {cut fine}, ½ teaspoon pepper, 1 teaspoon salt and 2 slices of bread soaked in water. Mix altogether. Shape them round as potato cutlets, and dip into egg and then into bread crumbs and fry, till they turn slightly brown. 11 or 12 cutlets can be made from 1 lb.

 

 

JAM TART   {A KIND OF PASTRY}

Ingredients:

  • Rolong (everything should be cold}
  • 5 ozs fine flour.
  • 6 ozs. Hard butter
  • 1 egg
  • 1 oz. milk
  • Vanilla essence

Method:

Mix rolong, flour and butter (if the mixture becomes soft, use flour and rolong} add 1 beaten egg. If the mixture is hard, add milk, otherwise not.

Grease the round deep tin. Make two parts from the mixture and lay a layer of one part in the bottom. Pour into it jam (1/2 lb. apricot jam} and decorate on the top as you like.(shape the pieces like rope and lay on top} push in an oven to bake. This requires medium oven and takes ¾ of an hour to bake.