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Tuesday, March 23, 2010

~ VEGETABLE CUTLETS RECIPE ~



Deep fried spicy vegetable Cutlets loaded with potatoes, peas, carrots, green beans, corn dipped in tomato ketchup ... sheer delight !!!

RECIPE MAKES 10 CUTLETS

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INGREDIENTS

2 big potatoes (boil to 4 whistles, mash)

1.5 cup mix vegetables (peas, carrots, green beas, corn) Steam till cooked - we need 1 cup of mix vegetables, but take 1.5 cups before steaming as vegetables will settle later

After steaming, put all the vegetables in a thick paper tissue & press lightly to remove as much moisture as you can.

2-3 tablespoons fresh cut cilantro dhania)

3/4 tablespoon green chilli paste

1/2 tablespoon garlic paste

1/2 tablespoon ginger paste

salt to taste, pinch of turmeric, 1 teaspoon red chilli powder

6 tablespoons all purpose flour (maida), 1/2 cup water

2 cups breadcrumbs + 1/2 cup breadcrumbs (you can buy readymade or remove the thick edges off regular bread & pulse in a food processor or blender to make your own breadcrumbs)

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METHOD

In a big bowl, add mashed potatoes, mix vegetables, 2-3 tablespoons fresh cut cilantro dhania), 3/4 tablespoon green chilli paste, 1/2 tablespoon garlic paste, 1/2 tablespoon ginger paste, salt to taste, pinch of turmeric, 1 teaspoon red chilli powder

You can lightly mix all the ingrdients with your fingers & blend all the spices. Cutlets can be made now.

But if you feel that the moisture out of the steamed vegetables was not completely removed, add 1/2 cup breadcrumbs too (this is to ensure that the cutlets dont break in the hot oil while frying, breadcrumbs binds them together well)

I prefer to add breadcrumbs to the mix just to avoid disasters in the hot oil later.

Make 10 equal portions & press lightly in any shape (round or oval)

Mix 6 tablespoons of all purpose flour & 1/2 cup water in a bowl to make a paste like mixture. Mix well so there are no lumps.

Keep a bowl full of 2 cups breadcrumbs next to this.

Take a cutlet, dip it in the all purpose flour paste mixture, let it completely coat the cutlet.

Immediately dip the cutlet in breadcrumbs & press lightly with your hand.

Turn the cutlet, repeat on the other side & the sides.

Do this once again (pressing twice on breadcrumbs to get a firm crisp layer over the vegetables)

Once all the cutlets are ready, heat oil on little more than medium heat.

Fry cutlets till golden brown. Serve hot with cilantro chutney & tomato ketchup

Prepare & enjoy !!!

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