Oct 6, 2009

Shabudana (tapioca) cutlet with sweet potato, broccolli, fruits

Shabudana cutlet : Soak the shabudana overnight [Rinse the shabudana and keep little water in it]. Shabudana - tapioca pearls come from root starch so they are high in carbohydrates. Boil sweet potatoes. Mix it with some Rajgira (Amaranth) flour. Amaranth grains are high in protein. They have very light and nutty flavor. I added some chopped walnuts, salt, red chili powder, cumin powder, coriander (cilantro) leaves and little water to make patties. I cooked the cutlets from both sides in a non stick pan and lid and used very little oil.
This is a kids favorite cutlet and made on religious fasting days in India.
broccolli with ranch (white dressing didn't come very well in the picture) and some strawberries.

Ruta ate everything from this lunchbox.

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