Sunday, 12 October 2008

Frankies

With my kids Frankies are hot favourite. I hit on them in one of my inspirational moments (which these days are very few and far). You see I was left with one katori of cauliflower vegetable, one of cabbage, some old carrots, peas that had sprouted. So I hit on this idea of blending all the stuff so that it cannot be identified. You could also make them with fresh vegetables.

Ingredients:

For the cutlets:

3 cup left over vegetables, like cauliflower, carrots, cabbage, spinach, peas.
3 medium sized potatoes (boiled),
5-6 slices of bread
Idli rava for coating
Oil for frying

For the wraps:
Chapattis
Cheese spread
Tomato sauce
Some onions chopped lengthwise (optional)
Tomatoes cut lengthwise (optional)
Coriander chopped fine
Toothpicks

Method:

Boil the vegetables with a little salt, say ½ cup water, till tender and mash.
Grate the boiled potatoes and mash.
Soak the bread slices in water and squeeze them out. (You can use the water left over after boiling the vegetables).
Mix all the three in a bowl like soft dough.
Make small longish rolls as thick as two fingers and about as long.
Dip in the idli rava and shallow fry in oil till well done.


To put together

1. Spread cheese spread on the chapatti, some tomato sauce, and sprinkle coriander leaves.
2. Place the cutlet on the chapatti such that it is about an inch out of the chapatti.
3. Put a few of the onion slices, tomato slices.
4. Wrap the chapatti pin it with a toothpick and serve.

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