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Cutlet Topping On Salted Biscuits

Ingredients
  Mixed boiled vegetables 10 Ounce, including french beans, green peas, carrots
  Onion 1 , chopped
  Tomato 1 , chopped
  Green chilies 2 , chopped
  Chopped coriander 2 Tablespoon
  Tomato ketchup 1 Tablespoon
  Chopped mint leaves 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Ghee 2 Tablespoon
  Salt To Taste
  Onion 1⁄2
  Green chilies 2
  Ginger 1 Inch
Directions

Heat the ghee in a vessel and fry the onion for some time.
Add the paste and fry again for 2 minutes.
Add the chillies, tomatoes, coriander, mint leaves, tomato ketchup and Worcestershire sauce. Cook for 3 minutes.
Add the vegetables and salt.
Put this mixture on salted biscuits, sprinkle with cheese and serve.
Note: You can also use this topping to fill canapes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 632 Calories from Fat 267

% Daily Value*

Total Fat 30 g46.9%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 80.4 mg26.8%

Sodium 869.3 mg36.2%

Total Carbohydrates 78 g26%

Dietary Fiber 18 g71.9%

Sugars 31.9 g

Protein 16 g31.2%

Vitamin A 134.9% Vitamin C 263.3%

Calcium 19.8% Iron 29.8%

*Based on a 2000 Calorie diet

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Cutlet Topping On Salted Biscuits Recipe