Lord Krishna's Cuisine by Yamuna Devi was my earliest introduction to Indian cooking. I received it as a gift shortly after becoming a vegetarian and credit it with improving my eating habits and educating me about the treasures of the Indian cooking tradition. For the first few years, I mostly stuck to the rice and dal chapters, but all that has changed since I have become more adventurous in the kitchen. Honestly, it's like a book you never want to end. Thankfully, it contains over 500 authentic recipes somewhat adapted for modern day cooks. The possibilities are endless indeed.
A few months ago, I was flipping through the "Light Meals and Savories" chapter and immediately inserted a post-it-note next to her recipe for "Mixed Vegetable Cutlets". I finally had an opportunity to try these recently. These spiced cutlets made with a tantalizing array of vegetables in addition to chickpeas and paneer cheese are moist, hearty and nourishing as well as just plain delicious. Ms. Devi instructs the cook to shallow fry the cutlets, but I was a bit nervous that the mixture would fall apart. I was also tired of being in the kitchen on that particular afternoon. The result was an improvised version including bread crumbs that I baked instead. Overall, a great success.
Serve with a sauce or chutney, such as toasted fresh coconut and tomato chutney, for a very satisfying meal.
|Baked Mixed Vegetable Cutlets (Sabji Tikki)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on May 20, 2008
Moist, hearty and nourishing baked vegetarian patties made with chickpeas, paneer cheese and a variety of vegetables seasoned with spices