#22 DELICIOUS CUTLETS

1.LAMB/MUTTON CUTLETS

Ingredients-

• Minced mutton/lamb-1 kg
• Onions (finely chopped)-3
• Green chillies(finely chopped)-10 to 15
• Ginger- 2 inch piece
• Coriander leaves(finely chopped)
• Curry leaves (finely chopped)
• Mint leaves (optional)
• Pepper(optional)
• Pinch of garam masala
• Potatoes (boiled and peeled)-250 to 300 gms
• Egg white/corn flour
• Bread crumbs
• Oil-3 tbsp
• Salt to taste

Method-

• Cook the minced meat and make sure all the water used for cooking is evaporated.
• In another pan,take a little oil, add finely chopped ginger and stir for a minute.Add onion and green chillies and saute it till the raw smell goes away and the onion turn transparent.
• Mash the potatoes by hand (do not put in mixer).Add cooked meat, mashed potatoes, finely chopped curry leaves,coriander leaves and mix well.Add a pinch of garam masala and salt to taste and pepper,if you like the taste.Take off from heat
• Make small lemon sized balls of this mix into flat patties,Dip the patties into egg white or corn flour paste (corn flour mixed with water) and roll them in bread crumbs.Deep fry these in hot oil till both sides golden brown
• This same recipee can be made with minced chicken and fish.

2.KELPHOOL (BANANA FLOWER) CUTLET 

Ingredients-

• Kelful (banana flower)-1 small
• Channa dal- 2 cups
• Coriander powder-2 tbsp
• Cumin powder- 1 tbsp
• Chilli powder-1/2 tbsp
• Turmeric-1/4 tbsp
• Garam masala powder-1/2 tbsp
• Ginger paste- 1 tbsp
• Amchur powder- 1/2 tbsp
• Onion 9finely chopped)-1
• Green chillies (finely chopped)-5 to 6
• Coriander (finely chopped)-1/2 cup
• Curry leaves(finely chopped)-7 to 8
• Salt to taste

Method-

• Clean the kelphool  by removeing the thick stalk at the center of the flower.Finely chop the flower and soak overnight in thin butter milk.Soak channa dal for 4-6 hours.
• Grind the dal in a blender coarsely,Mix the chopped flower.Add chopped onions,green chillies.coriander and all the masala powders with salt.Make a batter which is thick enough to make cutlets
• Heat oil in a kadai.Make small balls of the batter and flatten with palm and deep fry till dark golden brown colour.Serve hot with mint tomato chutney.

3.VEGETABLE CUTLET

Ingredients-

• Soya chunks- 2 cups
• Potato- 1
• Chana dal (parboiled and ground)- 1/2 cup
• Coriander leaves
• Onion-2
• Garlic-8 cloves
• Ginger- 1 pinch
• Cumin and coriander powder(roasted)-1 tsp each
• Garam masala- 1 tsp
• Green chilli- 2
• Chillie powder- 1/2 tsp
• Besan- 4 tsp
• Oil
• Ghee
• Salt to taste

Method-

• Soak the soya chunks for 20 minutes and grind it coarsely.
• In a pan, heat oil, add the chopped onions and stir, once the onions starts browning, add the ginger-garlic-green chilli paste, then put all the masalas, saute, Add soya, salt, coriander leaves and mix well for 2-3 minutes and then let it cool.
• Once the mixture is cooled , add the mashed potato, chana dal paste and make cutlet shaped pieces.
• Refrigerate for 2 hours
• Heat a non-stick pan, add ghee and oil. Dust the cutlets with besan and fry till brown on both sides 
• Serve with onion slice, green hutney or tomato sauce.

4.NOORI KABAB

Ingredients-

• Keema (preferably mutton)-1/2 kg
• Onion (sliced)-1
• Garlic (full)-1
• Ginger-25 gm
• Green chillies (chopped)-6
• Roasted cumin- 1 tsp
• Egg- 2
• Corn flour-1 tbsp
• Coriander and  mint leaves-few sprigs
• Salt-as per taste
• Oil-1 tbsp

Method-

• Clean and wash keema and mix with sliced onion, crushed garlic-ginger, chopped chilli, crushed cumin and salt and put on slow fire and cook till the water dries up. Take it out, add chopped coriander and mint, corn flour, beaten egg and mix to make stiff dough. Make tikkias out of the dough.Take a non-stick pan, heat oil  and shallow fry the tikkias.Serve with chutney.

5.PUDINA AAMA VADAI

Ingredients-

• Toor dal-1/2 cup
• Urad dal-1/2 cup
• Chana dal-1/2 cup
• Moong dal-1/2 cup
• Mint leaves-1 bundle
• Oil for deep drying
• Salt to taste
• Green chillies-2
• Red chillies
• A pinch of hing

Method-

• Soak all the dals together for an hour and grind them coarsely with the green and red chillies.Once done,add the finely chopped mint leaves and mix thoroughly.Add salt to taste.In a kadai heat oil and after forming small flat vadas drop them in the hot oil. Deep fry till golden brown and serve with chuthey.

6.MULTIGRAIN CUTLETS

Ingredients-

• Green moong dal(split)-1/2 cup
• Rava(suji)-1/2 cup
• Green chilly paste-1tbsp
• Ginger paste-1tbsp
• Capsicum.carrot and spring onions (chopped)-1 cup
• Chilly powder- 1/2 tsp
• Turmeric powder-1/4 tsp
• Coriander powder-1/4tsp
• Hing-1/4tsp
• Lemon juice-1tbsp
• Salt to taste
• Oil for frying

Method-

• Soak the split green moong dal overnight.Drain and grind without water.Remove the paste in a bowl,add the rest of the ingredients except salt and mix.Leave aside for 10 minutes for the rava to absorb the moisture.Add salt just before frying.Make balls.Deep or shallow fry on a low flame.Serve hot with tomato sauce.

7.POTATO-CORN CUTLET

Ingredients-

• Corn-2 cups
• Potato(boiled)-1 cup
• Chopped onion-1/2 cup
• Chopped coriander leaves-2 tbs
• Chopped mint leaves- 1 tbs
• Melted butter-1 tbs
• Black pepper powder- 1 tbs
• Lemon juice-1 tbs
• Corn flour-3 to 4 tbs
• Salt to taste
• Refined oil to fry

Method-

• Grind corn coarsely, mash boiled potatoes.Mix potatoes,corn properly with other spices.Heat a frying pan and add refined oil.Take a small portion of the above mixture, flatten it on your palm in cutlet shape,deep-fry it till it turns golden brown.Serve hot with tomato sauce.

8.MIXED VEGETABLE-SOYA CUTLET

Ingredients-

• Raw banana-1 
• Potato-2 (medium)
• Green peas-1 cup
• Carrot-1
• French beans- 5 to 6
• Channa dal-1 cup(soaked for 1 hour)
• Soya chunkk-1 cup(soaked in hot water for 10 to 15 minutes)
• Chopped onion-1 cup
• Chopped coriander-1/2 cup
• Chopped green chilly-2 tbs
• Bread crumbs
• Salt to taste
• Refined oil for frying

Method-

• Boil vegetable till they become  tender.Grind channa dal into a thick paste.Chop the soya chaunk,mash boiled vegetables,add channa dal paste, chopped soya chunk,onion,green chilly and salt together.Add bread crumbs and mix it properly to make a soft dough.Take a small portion of the above mixture,flatten it on the palm in an oval cutlet shape.Heat refined oil in a deep bottom pan,deep-fry the cutlets till they turn golden brown, Serve hot with green chutney.

9.KADALA (CHANA DAL) CUTLET

Ingredients-

• Kadala(chana dal)-2 cups
• Green chillies-2 to 3 finely minced
• Sambar onions(small onions/shallots)-7 to 8 finely chopped
• Ginger- 1 inch piece (finely minced)
• Curry leaves
• Salt 

Method-

• Soak the chana dal overnight.In the morning drain water completely. Grind chopped onions, ginger, green chillies shredded curry leaves and salt.With wet hands pat into round flat shapes and fry till golden brown.

10.SOYABEAN CUTLETS

Ingredients-

• Soyabean crunches-150 gm(minced)
• Potato-2 big(boiled and peeled)
• Pepper powder-1 tsp
• Oil-as required to fry 
• Green chilli-3 to 4
• Ginger-2 to 3 inch(chopped)
• Garlic-7 to 8 cloves(chopped)
• Curry leaves/kadipatta-4 to 5 leaves(chopped)
• Garam masala-2 to 3 tsp
• Egg(optional)
• Bread crumbs
• Salt to taste

Method-

• Soak the soyabean crunches in lukewarm water with salt for 5-10 minutes.Wash it 2-3 times and press it properly.Mince in a mixer.In a kadai oil.Add green chilli, ginger, garlic, curry leaves, pepper powder and garam masala.Saut it properly.Add the minced soyabean crunches and cook for 2 minutes.Add smashed potato and salt.Let the mixture cool.Shape the mixture into cutlets. Dip these cutlets into beaten egg. Coat withh bread crumbs and deep fry or pan fry.

11.OAT TIKKI

Ingredients-

• Oat -1 bowl
• Boiled potato(medium)-2
• Green chilli and ginger paste-1 tbsp
• Cumin-coriander powder-1 tbsp
• Grated paneer-1/2 bowl
• Coriander-2 tbsp
• Cornflour-2 tbsp
• Lemon juice-1/2 tbsp
• Salt to taste
• Til(sesame seeds)-1 tbsp
• Refined oil for shallow frying

Method-

• Roast oats and mash boiled potatoes.Mix all ingredients and spices together except til and suji.Knead it nicely and make a stiff dough.Divide into equal portions and make smooth balls on your palm. Then shape them into flat circular tikkis.Heat a non-stick pan and shallow fry the tikkis till golden brown.Serve hot with chutney or sauce.