History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Ingredients for Kachche Kele aur Sabudane ke Cutlets Recipe
Raw Bananas steamed 2
Sago soaked 3/4 cup
Green chillies 3
Ginger finely chopped 1 teaspoon
Crushed roasted peanuts 1/4 cup
Lemon juice 1 tablespoon
A few fresh coriander leaf sprigs
Salt to taste
Oil 4 tablespoons
Peel the steamed bananas.
Finely chop green chillies and put into a bowl. Grate the bananas into the bowl. Add ginger, crushed peanuts, sago and lemon juice. Chop coriander leaves and add. Add salt and mix well.
Heat oil in a non-stick pan. Divide the mixture into equal portions and shape them into flat cutlets. Place them in the pan, a few at a time, and cook till the underside becomes golden. Turn them over and cook till the other side similarly.
Drain on absorbent paper and serve hot with a chutney of your choice.
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