---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Indian
       Yield: 12 servings
       1 c  Cauliflower florets                 3 tb Sunflower seeds
       1 c  Potatoes, diced & peeled        1 1/2 ts Salt
       1 c  Green peas, frozen or fresh       1/4 ts Black pepper
       1 c  Green beans, 1/4 inch pieces      1/2 ts Turmeric
       1 c  Finely shredded carrots             1 ts Garam masala
     1/2 c  Finely shredded beets             3/4 c  Soy milk
     1/4 c  Finely chopped celery               2 tb Cornstarch
       2 ea Hot green chilies, quartered        2 tb Whole wheat flour
     2/3 c  Cooked chick peas                 2/3 c  White poppy seeds
       3 tb Almonds                                  Ghee for shallow frying
       3 tb Walnuts                        
   Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
   a pot & cover with water.  Put the carrots, beets & celery in a steaming
   basket, cover & place over the pot.  Cook until the vegetables are
   tender-crisp.  Drian, saving the water.  Add the frozen peas, defrosted
   first, to the steamed vegetables.
   In a blender, while it is running, drop in the chilies.  Add the chick
   peas, nuts & seeds & process until the peas are mashed.  Some vegetable
   water may facilitate this.  Add the cauliflower, potatoes, fresh peas, if
   using, & beans.  Pulse on & off till they are coarsely mashed.  Transfer to
   a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam
   masala.  Mix well.  Divide into portions.
   Line a baking sheet with waxed paper.  Flatten a portion into an almond
   shaped cutlet, 1/2 inch thick & place on the sheet.  Cover & refrigerate
   for 30 minutes.
   Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.  Dip
   each cutlet into the batter, roll in poppy seeds & set aside briefly to air
   Heat ghee to a depth of 3/4 inch.  Without crowding, fry the cutlets in
   batches for 2 minutes each side.  Drain & serve.
   Adapted from Yamuna Devi, “The Art of Indian Vegetarian Cooking”