Arbi Cutlet - Rakhi Recipes

Ingredients

* ½ kg Arbi (Taro Root))
* ¼ kg Potato
* ¼ kg Paneer
* 2 tbsp Corn Flour
* 1" piece Ginger, finely chopped
* 6-7 Green Chilies, finely chopped
* Coriander Leaves, finely chopped
* 1 tbsp Amchur (Mango Powder)
* 1 tsp Red Chili Powder
* 1/2 tbsp Roasted Cumin Seeds Powder
* Salt, to taste
* Oil, to deep fry

Method
* Peel off the arbi and cut into small pieces.
* Deep fry them in to the oil.
* Mash it when it is little hot.
* Boil the potatoes and mash it too.
* Grate the paneer and mix it with mashed potato and arbi.
* Add coriander leaves, green chili, ginger, salt, cumin seeds powder and corn flour.
* Mix all the ingredients well and prepare small pieces in the shape of cutlets.
* Heat the oil in a pan and fry all the cutlets.

White Fruit Cake

INGREDIENTS:

1 cup chopped candied pineapple
1/2 cup chopped citron
3/4 cup finely chopped or shredded almonds
1 1/2 cups coconut
2 1/4 cups cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 cup milk
6 egg whites

PREPARATION:
Prepare fruits and almonds. Measure the sifted flour and reserve a few tablespoons to dredge fruit. Sift remaining flour into a bowl with baking powder and salt. In mixing bowl cream butter with sugar until light and fluffy.
Stir in sifted dry ingredients, alternating with the milk. Beat well and add the dredged candied fruit, shredded or chopped almonds, and the coconut.
Beat egg whites until stiff peaks form. Fold into batter.

Line a greased loaf pan with waxed paper or parchment paper and grease the paper. Spoon batter into the prepared pan. Bake at 300° for about 90 minutes, or until a wooden pick or cake tester inserted around center of cake comes out clean.