Cutlet

-
Cutlets are very easy to prepare at home. Can have it in the evening as snack along with a hot cup of tea or a coffee. You can also add any vegetables you like to add extra nutrition and to make it more healthy ;). I love cutlets especially when they are hot so do try it this way.
NOTE : 
  • Can use finely chopped boiled vegetables like beetroot, carrot, beans etc
  • I am using potatoes,Onions and peas.
  • You can also use rice flour instead of rice.
  • Adding bread helps in crispiness. 
  • Green chilies or red chilly powder can be added as per your preference.
  • I am not using garlic and ginger so as to make it simple but you can also try along with it.
  • Use breads by removing it's crusts or sides.
  • Can use corn flour solution(1 tbsp corn flour dissolved with 1-2 tbsp water) to dip cutlets before rolling it over rava. This helps cutlet to become sticky and to get coated with rava easily. You can also skip this step as the cutlet dough itself is very sticky. I would recommed this step only if you feel that your dough is not sticky enough.
  • You can either shallow fry or deep fry cutlets. I have shallow fried them.
Preparation Time : 10 Minutes

Cooking Time : 5 Minutes

Total Taken : 15 Minutes

Yield : 3-4 servings
Cutlet
Cutlet

Ingredients:

Breads with no bread crusts4-5 nos
Onion1 finely chopped
Cooked Rice / Rice Flour1 bowl /1 cup
Boiled Potato3
Saltas per taste
Cumin Seeds / Jeera1 tbsp
Wateras needed
Peas1/2 bowl
Turmeric Powder1 tbsp
Garam Masala Powder(optional)1/2 tbsp
Coriander Powder(optional)1/2 tbsp
Oil2 tbsp
Coriander Leavesas needed
Green Chilies4-5 or as needed finely chopped
Thin or Small Rava / Semolina1/2 Cup
Boil potatoes nicely. On cooling, peel its skin off and smash it completely.


Method :

  1. Heat oil in a pan. Add cumin seeds, onions and little salt. Fry until onions turn little brown.
  2. Dip breads in little water and smash it along with cooked rice and mix well.
  3. Add the fried onions and cumin seeds to it along with smashed potatoes, peas, turmeric powder, garam masala powder, coriander powder, green chilies, salt and coriander leaves.
  4. Knead until a nice and sticky dough is formed. Use water if needed.
  5. Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms.
  6. Drop the cutlets gently in a bowl with rava and make sure it is coated with rava on both it's sides.
  7. Heat oil by spreading it all over the pan. Now shallow fry cutlets on both sides until they become crispy and turn into golden brown color.
  8. Switch off the flame and Serve hot with tomato sauce or mint chutney.

Comments

Post a Comment

Popular Posts

Bitter Gourd Pickle / Karathe Kudko

-
Image
My husband and I like the bitter gourd Fries.  Bitter gourd was one such vegetable that I hated as a kid and slowly started to like the fried bitter gourds after marriage.  We love to have it on rainy seasons and that was the reason for me to get the bitter gourd from the market. But unfortunately we both fell sick and I wanted to avoid the fried items but I had bitter gourds in my fridge and I had to use it. I tried to find out bitter gourd dishes but I was interested in none of them. Finally, decideD to make bitter gourd pickle that goes well with rice soup/paej.  Bitter Gourd Pickle/Karathe Kudko has a spicy coating and that tempted me the most as I love spicy food. This dish turned out to be so tasty and  mind blowing that now I prefer this instead of bitter gourd fries. You too try this and experience the spicy and sour taste of it. You have to taste it atleast once and the other advantage of this dish is it can be stored for weeks in an airtight container. ...
Read more

Shavige Bath / Vermicelli Upma

-
Image
This is a very famous and traditional dish of Karnataka especially Udupi. This dish is usually made out of rice vermicelli / shavige / thin noodles. It is a very simple and easy recipe. Best for lunch and breakfast. This dish has different variations. The color and ingredients like tomato, vegetables, lemon etc can be adjusted based on the availability. Can use any types of vegetables if available or can simply skip adding any vegetables to it. Similarly, people who likes it to be colorful and spicy can add turmeric and red chilly powder instead of green chilies. Thus, this dish can be either red, yellow or white in color. NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have lime water(Lemon juice) then use raw mango or tomato instead . Optional - Can use coriander leaves at the end to garnish. Can use even wheat vermicelli instead of rice vermicelli.  Vermicelli must be roaste...
Read more

Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

-
Image
This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice. In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed. Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together.  NOTE :   Can use yellow or old cucumber along with this. Can separate water and horse gram if need...
Read more

Sambar / Kolmbo

-
Image
This is my favorite dish. Sambar is called as Kolmbo in Konkani. I prepare this dish atleast once in a week. Very simple, tasty and easy recipe. It goes well with plain rice, idli, dosa and ragi balls. I use sambar powder prepared by my  mother-in-law . Before I used to make it from MTR or Ganesh sambar powder. I will post someday the recipe for my mother-in-law's sambar powder. Who ever has tasted my mother-in-law's kolmbo has become a fan of it and I too belong to that group. So my mother-in-law gets me a bottle of sambar powder every time. NOTE : We are adding turmeric powder and oil while boiling toor dal as it helps to boil fast. I am not cooking toor dal and vegetables together because toor dal will take more time to cook by then all the vegetables will get over-cooked. Better to dissolve sambar / kolmbo powder in water or tamarind water. Time Taken : 20-25 Minutes Yield : 3-4 servings Sambar / Kolmbo Ingredients: Seasoning : Red Chillies ...
Read more

Phenori / Sweet Satta

-
Image
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty. The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is. NOTE :  Sugar Syrup can be used instead of Sugar powder. Phenori should be fried properly else they will become soft. You can sprinkle chiroti rawa  or rice flour to make them crispy. Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin. The number of layers can be 3,5 or 7. The oil/ghee to fry should be medium hot and not too hot. Preparation Time : 30 Minutes Cooking Time : 5 Minutes Total Taken : 35 Minutes Ingredien...
Read more