Potato Cutlet with Sago Crust

Ingredients
boiled potato medium - 3 to 4
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few corriander and mint leaves
chaat masala to sprinkle
sabudana/sago soaked in water for 2 to 3 hours

Method
Grate boil potato add cumin powder, red chilli powder and salt and corriander and mint leaves. Mix well and make small flat round balls. Coat it with sago and shallow fry in oil. Remove and sprinkle chaat masala on top and serve with tomato ketchup.

Egg and Veg Appam

Ingredients

eggs - 3
bread - 2 slice
onion - 1 medium
capsicum - 1 small
carrot - 1
green chilli chopped - as per taste
ginger - 1 inch grated
roasted cumin powder - 1 tsp
salt as per taste
can add cheese - optional
few corriander leaves


Method

Finely chop onion, capsicum, green chillies. Grate carrot and ginger and finely chop corriander leaves. Make small pieces of bread.
In a bowl break eggs, add cumin powder and salt and mix it well and then add rest of the ingredients and mix well.  Egg and bread will help to bind the mixture.
Take a appam mould and pour little oil in all moulds. Pour half spoon of these mixture in the mould and cook on a medium flame. Turn other side and cook well.
Serve hot with green chutney or ketchup.