Tag Archives: cutlets

SPINACH CAULIFLOWER CUTLETS

It is always an ordeal to get my kids to have their daily quota of vegetables. I need to come up with different ways to get them to eat them. Today came up with this idea of spinach and cauliflower cutlets.

spinach-cauliflower

This is what you’ll need

Spinach: 1 cup (finely chopped)

Cauliflower: 1 cup (finely shredded)

Potato: 1 (boiled)

Ginger: 1tsp (grated)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Chaat Masala: 1tsp

Cornflour: 2tbsp

Bread crumbs: 1/2 cup

Salt to taste

Oil: To shallow fry

Let’s get cooking

1. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt.

2. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Keep the remaining bread crumbs aside, to be used for coating the cutlets.

3. Mix well and shape into cutlets. Coat with breadcrumbs.

4. Shallow fry until evenly brown.

5. Serve hot with ketchup or green chutney.

scc1

Approximate preparation and cooking time: 40 minutes

Serves: 4

SWEET CORN BITES

I always have tinned sweetcorn at home and when I cannot decide on what to cook, I look for recipe ideas on the internet. Today was one such day and werecipes.com had this Rice sweetcorn bites recipe which sounded interesting and the picture impressed me so much that I tried the same idea when trying to present mine too! I did make a few changes to the original recipe however.The bites were delicious, a perfect snack. Thanks Gopi!. 🙂

This is what you’ll need

Butter: 2tbsp

Flour (Maida): 4tbsp

Milk: 1 1/2 cups

Sweet corn: 1 cup ( I used a small tin of green giant sweet corn 165gms)

Cooked rice: 2 cups

Green chillies: 4-5 (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Bread crumbs: To coat

Salt and pepper to taste

Oil to shallow fry

Let’s get cooking

1. Coarsely grind the sweet corn and keep aside.

2. In a pan melt the butter and add the flour. Mix well.

3. Gradually add the milk, mixing well continuously, until the mixture becomes a thick dry paste. It should resemble mashed potato.

4. To this add the corn, cooked rice, green chillies, coriander leaves, salt and pepper.

5. Shape into small squares or circles, coat with bread crumbs and shallow fry on both sides until evenly brown.

6. Serve hot with ketchup or chutney.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* The original recipe asked for more milk, but used less milk to prepare the flour mixture.

* If you think the mixture is not dry enough to form shapes add a little bread crumbs to the mixture and then shape them.

CHICKEN KHEEMA CUTLETS

Another one of the recipes  I learnt from my Amma and it tastes yummy! These cutlets can be had as a snack, but I usually end up making them for a main meal. Put them in between burger buns and voila, you have a chicken burger too!

This is what you’ll need

Kheema: ½ kg

Onions: 2

Ginger: 1” piece

Garlic: 6 cloves

Green chillies: 6

Potatoes: 3

Garam masala: 1tsp

Bread Slices: 3-4

Mint leaves: 1tbsp

Coriander leaves: 3tbsp

Bread crumbs: For coating

Salt to taste

Oil to shallow fry

Let’s get cooking

1. Wash and clean the kheema.

2. Boil, peel and mash the potatoes.

3. Chop the onions and green chillies, mint leaves and coriander leaves. Grind the ginger garlic to a paste.

4. Heat the oil in a pan. Add the chopped onions, green chillies and sauté. When transparent add the ginger garlic paste and cook for 2 minutes.

5. Add the garam masala and kheema. Cook till the kheema is done and mixture is completely dry.

6. Add the chopped mint and coriander leaves and salt. Stir again.

7. Let this mixture cool. Then add mashed potatoes.

8. Soak the bread in water. Squeeze out all the water and then add to the potato/ kheema mixture.

9. Shape into flat cutlets, coat with bread crumbs and shallow fry. Serve with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4

ALOO AUR MATAR KI TIKKI (POTATO AND PEAS CUTLETS)

It is Easter break for the children and much as I would have liked to pamper their taste buds, the last few days I have been out of sorts. Was feeling slightly better today, but did not venture into making anything very elaborate. Todays lunch was Aloo aur Matar ki tikki.

This is what you’ll need

Potatoes: 4

Peas: 1/2 cup

Cornflour: 2tbsp

Bread slices: 3

Green chillies: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Coriander leaves: Few

Chaat masala: 1tsp

Salt to taste.

Let’s get cooking

1. Boil the potatoes and peel them. Boil the peas and keep aside.

2. Chop the green chillies and coriander leaves finely.

3. Mix all the ingredients in a big bowl and mash well. Dampen the bread slices, before mixing.

4. Divide the mixture into small portions.

5. Flatten with the palm and shallow fry in hot oil.

6. Serve with chutney or ketchup.

Approximate preparation and cooking time: 30 minutes.

Serves: 4

* This tikki can be eaten with ragda or as a cutlet for vegetarian burgers.

RAJMA TIKKI (KIDNEY BEAN CUTLETS)

I always make curries and gravies with Rajma. This time I thought of trying Rajma Tikkis. My first attempt at it and since I used the tinned, cooked Rajma, it would be very simple to make is what I thought.

You know how enthusiastic one can get when they think of something to make, but when it doesn’t go right it can be so putting off. That’s what happened with the first couple of tikkis that I fried. They began to disintegrate, and I was very disappointed. Added some more binding and they turned out fine! 😀

This is what you’ll need

Rajma: 1 can (250gms)

Potato: 1 big (cooked, peeled and mashed)

Onion: 1 small (chopped)

Bread : 3 slices

Green chillies: 2 (chopped)

Ginger: 1tsp (grated)

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Chaat masala: 1/2tsp

Cumin seeds: 1/2tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

To coat

Flour: 2tbsp

Bread crumbs: 3tbsp

Oil for frying

Let’s get cooking

1. Boil the rajma for 2 -3 minutes. Drain and mash.

2. Make bread crumbs with the bread slices.

3. Add the mashed potato to the rajma.

4. Mix in the onions, green chillies, coriander leaves and ginger.

5. Add the dry ingredients ( chilli powder, turmeric powder, coriander leaves, garam masala, chaat masala, cumin seeds and salt)

6. Add the bread crumbs ( keeping 3tbsp aside) and mix well.

7. Shape into small rounds and flatten with your palm.

8. Make a paste with the flour and a little water.

9. Roll the tikkis in bread crumbs and dip in the flour paste.

10. Shallow fry in hot oil and drain on a kitchen towel.

11. Serve hot with chutney or ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

CHICKPEAS AND SPINACH CUTLETS

Falafels, traditionally a Middle Eastern delicacy and liked by all at home. I thought why not try making them with an Indian flavour. To improve the nutritive value added spinach too.

This is what you’ll need

Chickpeas: 2 cups (cooked) (I used 1 tin)

Spinach: 1 cup (chopped)

Onion: 1 cup (chopped)

Bread crumbs: 1 1/2 cup

Green chillies: 4

Ginger: 1/2″ piece

Garam masala: 1/2tsp

Chaat masala: 1tsp

Coriander leaves: 2tsp

Salt to taste

Oil to shallow fry.

Let’s get cooking

1. Coarsely grind the chickpeas, green chillies and ginger, using very little water.

2. Take out this paste into a bowl.

3. Add the chopped onions, spinach, 1 cup bread crumbs, garam masala, chaat masala, coriander leaves and salt.

4. Make small balls, flatten into rounds, coat with the remaining bread crumbs and shallow fry. Drain onto a kitchen towel.

5. Serve hot with ketchup or a chutney of your choice

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

MUSHROOM CUTLET

This is what you’ll need

Mushrooms: 3 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Turmeric powder: 1/2tsp

Cumin seeds: 1tsp

Coriander leaves: 2tbsp

Cornflour: 3tbsp

Breadcrumbs: 1/2 cup

Salt to taste

Oil for frying

Let’s get cooking

1. Boil the potatoes. Peel and keep aside.

2. Finely chop the onions, mushrooms, green chillies and coriander leaves.

3. Heat some oil in a pan and season with cumin seeds.

4. Add the onions and saute until transparent.

5. Add the ginger garlic paste along with the green chillies and fry for a minute.

6. Add the turmeric powder and mushrooms. Cook until mushrooms are soft and the mixture is completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well.

8. When the mixture cools down a little mash the boiled potatoes and mix well.

9. Shape into flat rounds and keep aside.

10. Mix a paste of the cornflour with a little water. Dip the cutlets in the cornflour mixture, coat with bread crumbs and fry in hot oil.

11. Serve with a chutney of your choice.

Approximate preparation and cooking time: 45mins

Serves: 4

 

 

 

BEETROOT CUTLETS

This is what you’ll need

Beetroots: 2

Potatoes: 4

Onion: 1

Green chillies: 2

Ginger: ¼” piece

Cumin seeds: 1tsp

Garam masala: ½tsp

Bread slices: 2

Coriander leaves: Few

Rava (semolina): As required to coat the cutlets

Salt to taste

Oil to shallow fry.

Let’s get cooking

1. Boil the potatoes and beetroot.

2. Peel and mash the potatoes. Grate the beetroot and keep aside.

3. Chop the onions, green chillies and coriander leaves. Grate the ginger.

4. Heat the oil in a pan . Season with the cumin seeds.

5. Add the onions, green chillies and ginger. Saute until the onions are transparent.

6. When cool add this to the mashed potato, beetroot, along with salt, garam masala powder and chopped coriander leaves.

7. Moisten the bread slices, squeeze out the water and add it to the cutlet mixture. Mix well.

8. Shape into cutlets, coat with semolina and shallow fry.

9. Serve hot with chutney or ketchup.

Approximate preparation and cooking time: 30 minutes. (excluding pressure cooking time)

Related Posts Plugin for WordPress, Blogger...