VEGETABLE CUTLET

Vegetable Cutlets It’s very difficult to make my kids eat the veggies..  Is it because I never tried to forcibly feed them ? That thought is something which worries me these days.. And now I am on a look out for recipes where I can hide the veggies and feed the kids One way to hide the veggies is in the form of cutlets.  I made the veg cutlets with beetroot, carrot and potatoes.  Kids love to have chicken cutlets.. but vegetable cutlets.. hmm I was not so sure.. Vegetable Cutlets But to my surprise and relief, these veg cutlets  became a favourite with them … Mission accomplished, as both mom and kids are happy !!! 🙂 These cutlets are a good tea time snack. You can prepare the cutlets in bulk and freeze them . Defrost and fry them as required. Vegetable Cutlets4

VEGETABLE CUTLETS

INGREDIENTS

  • Onion – 2
  • Ginger – 1/4 ” piece
  • Garlic – 3 cloves
  • Beetroot – 1 big
  • Carrots – 2
  • Potatoes – 2
  • Chilly powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Egg whites – 2
  • Breadcrumbs – for coating
  • Oil – for frying

METHOD

  1. Chop onion, ginger and garlic
  2. Chop the beetroot and carrots .  ( Chopped vegetables will be about 3 1/2 cups)
  3. Boil the potatoes and mash them well.
  4. Heat oil in a pan. Add chopped onions and saute till it turns light brown
  5. Add the chopped ginger and garlic and saute for 3 minutes.
  6. Add the chilly ,turmeric and garam masala and saute .
  7. Mix in  the chopped vegetables and saute till the vegetables are cooked. Turn off the flame.
  8. Add the mashed potatoes and mix well using your hands. (The mixture should hold shape when rolled into balls).
  9. Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
  10. Beat egg whites with a fork. Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
  11. Heat oil in pan and fry the cutlets in medium flame  till they are golden brown (You can deep fry or shallow fry the cutlets) .

Vegetable Cutlets6

Advertisements

Chicken Cutlet

Chicken cutlets are an all time favourite.  But as I have a sweet tooth, I prepare them rarely. Cutlets appear in my kitchen for Iftaar , mainly- the main advantage being their freezer life. Can make them ahead and store for around 3 weeks. Last time I made these, the kids loved them and was asking for more. So guess cutlets will be a regular item from now on …….

Ingredients

  • Chicken – 900 gms
  • Onions, chopped – 3
  • Ginger – 1″ piece
  • Garlic – 6 cloves
  • Green chillies – 3
  • Chilli powder – 1tsp
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander leaves, chopped – a  few sprigs
  • Potatoes, medium sized- 2
  • Egg whites – 2
  • Breadcrumbs – for coating
  • Oil – for frying

Method

  1. Cook and mash the potatoes and keep aside.
  2. Cut the chicken in to big pieces.Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
  3. Cook the chicken pieces in little water and salt .(You can use pressure cooker.. If there is remaining water, cook with the lid open till water evaporates).
  4. Remove the bones and shred the chicken into small pieces. (Can use food processor)
  5. In a  medium sized non stick pan , heat oil.
  6. Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
  7. Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.
  8. Stir in the chopped coriander leaves .
  9. Turn off the flame and let the mixture cool for 10 minutes.
  10. Add the mashed potatoes to the chicken mixture and mix well using your hands. (The mixture should hold shape when rolled into balls).
  11. Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
  12. Beat egg whites with a fork.
  13. Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
  14. Heat oil in pan and fry the cutlets in medium flame  till they are golden brown (You can deep fry or shallow fry the cutlets) .


Sending this to Iftar Event hosted at Hyderabadi Cuisine Recipes and

Iftar Moments hosted at Taste of Pearl City

and to Kerala Kitchen hosted at Magpies Recipes

Soya Chunk Cutlet


Soya chunks are a great source for proteins.. Recently we had a party at our friend’s home and she had made a dry-roast dish with soya chunks.. it was really yummy.. Infact she had made it for one of our vegetarian friends, but we non-vegs attacked the dish  with all fervor.. 😀 ..  Back home , I wanted to make use of the soya chunks lying in my kitchen as early as I could..  and the outcome was – savory Soyachunk Cutlets..



Ingredients

  • Soya chunks – 250gm
  • Large Potatoes Boiled and mashed – 2 ½
  • Large Onions chopped – 2
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Green chillies chopped – 2 or 3
  • Kashmiri chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Garam Masala – 1 ½ tsp
  • Soya Sauce – 1tsp
  • Tomato sauce – 1 tbsp
  • Coriander leaves – a few sprigs
  • Dried herbs (Parsley, Oregano, Rosemary ) – ½ tsp each (This is optional)
  • Eggs – 2
  • Bread crumbs – for coating

Directions

  1. Soak the soya chunks in water for half an hour.
  2. Cook the chunks in boiling water with salt.
  3. Drain the water and squeeze the soya chunks
  4. Grind them to a crumbled texture
  5. Heat oil in  non stick pan.
  6. Saute the chopped onions for 10 minutes.
  7. Add  green chillies, ginger and garlic one by one and fry for 5 minutes.
  8. Add the ground soya chunks and sauté well for about 15 minutes.
  9. Mix in  the chilli, turmeric and garam masala powders and continue to saute till the mixture becomes dry.
  10. Add  the  soya sauce and tomato sauce.  Finally add the dried herbs and fresh coriander leaves.
  11. After the soya mixture is cooled, add the mashed potatoes .
  12. The mixture should have the consistency so that you can make small balls with them.
  13. Roll the dough into small balls and flatten a bit using the palms.
  14. Dip in beaten eggs and roll in breadcrumbs
  15. Deep fry on medium flame till golden brown.
  16. Drain on absorbent kitchen towel and serve hot with ketchup.