Tapioca Cutlet

Tapioca- 1/2 kg
Green chilli-2(chopped finely)

Curry leaves-1 string(chopped finely)

Salt-to taste

Garam masala-2pinch(opt)

Egg-1

Breadcrumbs -for dusting

Oil-for frying

beef 1/2 kg [cooked with salt.little red chilli,turmeric ]minced
Onion - 6medium sliced
Green chilly 6 make paste
Ginger - garlic paste - 2 tbsp
Curry leaves - 1 spring
Garam masala powder - 1/2 tsp
Salt - as required
Oil - 4 tbsp
Cinnamon stick 1


Preparation:
1.Wash the beef well and drain.Using a pressure cooker,cook meat by adding salt, red chilli powder. turmeric powder .(May b upto 7 whistles on medium flame and wait till pressure releases) open &saute till all the liquid is absorbed,,keep it aside till cool.&minced it.
In a non stick pan,heat oil and add cinnamen stick then sliced onion and saute till translucent and lightly brown in colour.do not cover with lid while sauting,,make a medium flame always,,
Add the ginger - garlic paste,green chilly,curry leaves and salt and saute for few more minutes and now ,add shredded beef to the prepared masala and cook for another 5 minutes for the flavours to infuse..Add the chopped corriander leaves ,curry leaves.sprinkle garam masala powder all over it,,mix and switch off.
**** instead of beef masala u can add chicken also,,


Cut the tapioca into small  pieces ,wash well .&Boil water in a deep bottomed vessel by adding 1/4 tsp of turmeric ..Add tapioca and  salt..mix well...or u can make it pressure cooker for 3 to 4 whistle..

. Remove from fire and allow it to cool
 drain the water completely and transfer the kappa in to a bowl .

Then with the back side of a spoon or fork mash the cooked tapioca..Now add rounded cut green chilli,(optional)curryleaves ,coriander leaves little more garam masala..&beef masala.. (no need to add all the beef masala to it..Take required amount to the quantity which proper for the cooked tapioca..u can freeze& reuse the masala for further use of making snacks..).Mix all the ingredients well.(check the salt)
 Roll to evenly sized balls and press on palms for nice and round or oval shaped cutlets.

Beat eggs and keep aside. Dip the cutlets first in the eggs and then roll in the bread crumbs. Deep fry to a golden brown colour.