Showing posts with label Cutlet. Show all posts
Showing posts with label Cutlet. Show all posts

Saturday, February 10, 2018

Carrots -Coriander leaves & Avalakki Cutlets

Cutlets are one of the yummy snack that most of the people and kids love it.  They are spicy, tasty and stomach filling. They are done in many ways. I have just tava/pan roasted the cutlets, used very little oil to shallow fry.


I have used wheat bread crumbs, carrots, coriander leaves, avalakki /poha/flattened rice to give a good bind. Cooked on tava using little oi.
No Onion and No garlic is added here.
Green chutney is also done at home and it is an easy dish.
Let us see the recipe now :

Things needed :

Carrots : 2 +  2
Coriander leaves : 1 small bunch
Bread crumbs : 1 Small bowl. ( 4 to 5 slices)
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/2 Teaspoon
Salt : As required
Jeera : 1/2 Teaspoon
Ginger : An inch
Avalakki /Flattened rice/Poha : 1 Cup
Oil : 2 to 3 Tablespoons

Method :

1. Dry grind bread and keep it aside. (Including the sides).

2. Wash and remove the outer layer of carrots and grate 2 carrots. Cut green chilly into small pieces.
3. Wash and clean coriander leaves nicely. Cut them into very small pieces. Wash and remove the outer layer of ginger, wash it again and grate it.
4. Wash thick avalakki and remove  all the water.

5. Now take a big bowl. Add grated carrots, ginger, powdered bread and cut green chilly.
7. Add cut coriander leaves and washed avalakki. and the spices like jeera, garam masala powder and turmeric powder. Add required salt.

8. Mix all the ingredients nicely and keep it aside. Do not add any water. It mixes well with avalakki/poha and bread crumbs.
9. Kneed the mixture nicely and divide them into small portions.

10. Take small portion and give a desired shape.
11. Keep a pan on the fire and heat. Add some oil and place the cutlets you have done.
12. Cook them on low flame till they turn slightly golden brown. Turn the other side add oil and cook.

13. Remove from the pan and serve hot cutlets as you wish.

14 We had the cutlets with like this.
a)  Cutlets with carrot's gratings and spicy sweet and spicy chutney.

b) Cutlets with carrots and pomegranate

c) Cutlets with little fried cornflakes


d) Cutlets with all the above mixture and curd.

Note :

Little carrot gratings should be kept aside for serving with cutlets.
You can deep fry the cutlets. (optional). You can use more oil and shallow fry it. (optional).
You can also use minimum oil and cook on low flame. (optional).
You can also use lots of other vegetables like beans, peas, capsicum. (Optional).
I have done with only carrots and coriander leaves. Use of bread slice edge is optional. ( I have used).
Use of other spices like chat masala/amechur powder or any other masala is optional.
Use of more chilly/red chilly powder is optional.
No potato is used here. Use of potatoes, onions or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4. ( Shape ans size matters).
Type : Indian snack.

Green chutney preparation :

Clean and wash coriander leaves, pudina/mint leaves and green chilly.
Grind coriander leaves, mint leaves, green chilly, 3 to 4 soft dates,  little tamarind and salt with minimum water. Add water whenever you want the chutney to be little more liquid. 

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Tuesday, February 23, 2016

Sweet Potato - Avalakki (Flattened Rice) Cutlet.

Sweet potato and Avalakki (Flattened/Beatened Rice) Cutlet is a snack dish and you can enjoy them in the evening. Cutlets are very famous spicy dish.
I have used boiled sweet potatoes, thick Poha/Poa/Aval/Avalakki or Beaten/Flattened rice. Some spices to give them yummy spicy taste. I just put the cutlets on the tava and roasted with oil. (very little oil). They were Yummy and came out very well. You can try adding your own spice and giving a twist and enjoy.

Cutlets can be eaten as snack and some time as dinner too (if it is healthy version). It can be roasted with very little oil. Cutlets are nice to have with any chutney, ketchup or sweet and spicy chutney. There are various ways to prepare cutlets. This is my own creation and I have not used any bread or bread crumbs. The dough is just a mixture of sweet potatoes, Avalakki and spice mixture.
Garam Masala is a mixture of spices like clove, cinnamon, cardamom, jeera, nut mug and other spices.
Lets see some benefits of having cloves in our diet.
Clove is an herb and all the parts of clove plant is used. The dried bud, stems and leaves are used to make medicine. Clove oil is loaded with medicinal properties.
Cloves are loaded with many health benefits. It is very good aid for indigestion. It has antimicrobial properties. They protect the liver, boost the immune system, control diabetes and helps the bone to be strong. Cloves also helps as medicine for headaches, bad breathe and toothache. Cloves contain dietary fiber and minerals like vitamin C, folate, vitamin B6, vitamin A, vitamin E, vitamin D and Vitamin K.
Lets see the recipe now:

Things Needed : 

Sweet Potatoes : 4 to 5 (medium size)
Flattened Rice/Avalakki/Poha (Thick Variety) : 1 Cup
Green Chilly : 2 to 3
Coriander Leaves : 2 to 3 Tablespoons
Oats : (optional) : 2 Tablespoons
Ginger : an inch
Garam Masala : 1 Teaspoon
Jeera /Cumin Seeds : 1 Teaspoon
Chilly Powder : 1/2 Teaspoon
Salt : As required
Oil : 3 to 4 Tablespoons
Cashew nuts : 10 numbers (split ones)

Method :

1. Wash cook sweet potatoes in a pressure cooker for 6 to 8 minutes. Remove the outer skin of sweet potatoes when it turns cool.
2. Wash thick variety of avalakki and soak avalakki with little water.

3. Wash and cut green chilly, coriander leaves into small.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5.Take a big bowl. Put sweet potatoes, soaked avalakki, cut green chilly, coriander and salt.
6. Add oats (no need to fry or roast), garam masala, red chilly powder and jeera.
7. Mix all the ingredients nicely and prepare thick dough.
8. Now divide the dough into small portions. Flatten them according to your wish.
9. Keep tava on the fire and heat. Sprinkle oil on the tava.
10. Arrange the cutlets on the tava and roast them on low and medium flame.
11. It turns golden brown. Turn the other side and cook til they turn slightly golden brown.
12. Serve hot Sweet Potato Cutlets with ketch up/Hot spicy chutney and sweet chutney or coconut chutney..
13. Repeat the same with remaining dough.
14. You can also serve Sweet Potato Cutlet with a cup of curd.

Note :

Do not over cook sweet potatoes. It will be very soft and you will not be able to prepare proper cutlets. Adding more avalakki is optional. You can fry these cutlets in oil. ( I prefer roasting cutlet on tava). No onions or garlic is used. (optional). Adding more masala is optional. I did not add any bread or corn flour to the dough. (optional). Adding cashew nuts is optional. Just slightly insert one cashew piece on each cutlet. If you feel the dough consistency is bit soft add some bread/rava (sooji) and it binds the dough nicely.
Time : 30 to 40 minutes
Serves : 4 to 5

Friday, February 27, 2015

Beet- Corn Cutlet

Ready to Serve Beet - Corn Cutlet.
Corn - Beet Cutlets are one of the good snack. Corn is available plenty in the market these days. This snack is easy to prepare and healthy too. We can have them for evening snack.
Very little spices are used and very little oil is used for shallow frying. Beet root, carrot and corn is used with bread slices and a bowl of  thick Beaten rice. (Awalakki in Kannada Language). Beaten rice is known as Awal or Poha also. 
Let us see some benefits of having corn and Beetroot in our diet.
Corn is contain carbohydrates, protein and fats. It also has moderate amount of fiber, potassium and Vitamin A and Vitamin B.
Beetroot is help to lower the blood pressure and reduces the bad cholesterol. They contain large amount of soluble fibers and act as powerful anti oxidants. Beetroot is full of minerla silica and it helps the body to use calcium efficiently. Calcium makes up our bones and teeth strong. They contain a lot of Iron and it helps to treat anemia. It also helps to ease the constipation problem and good for brain power.
Here is a recipe of the yummy snack which is very easy to prepare with the ingredients which we already have in our kitchen. Hot and spicy cutlets not only tasteful it is one of the healthy food I can say if  oil usage is less.
No onions or garlic is used in this recipe and the whole family can enjoy having them with chutney or ketch up.
I have prepared 3 varieties of Beet -Corn Cutlets . The dough is the same. I have dipped the dough in Chiroti Rava (Small size Semolina) and prepared a few. As for healthy aspect I just fried the dough on the dosa pan using very little oil like tikky. One more variety is that I have put  the tikky in curd and sprinkled some chat masala. All these 3 varieties are tasty and yummy. Go ahead and prepare Beet-Corn Cutlet and the whole family can enjoy I am sure.

Things needed:

 Beet Root : 3
Carrot : 1
Corn : 1 Cup
Beaten Rice (Awalakki or Poha) : 1 Cup
Green Chilly : 2
Garam Masala : 1/2 Tea spoon
Brown Bread (Wheat bread) : 4 to 6 slices.
Ginger : an inch ( 1 Table spoon)
Jeera : 1 Tea spoon
Oil : 1/2 Cup
Chirote Rava (small size semolina) : 2 to 3 Table spoons.
Cashew nuts : 2 Table spoons. 
Salt : Required :

Method :

1. Wash and remove the outer skin of beetroot and carrot.(scrape out) and ginger. Grate carrot, beet root and ginger and keep it aside.

 

 2. Cut green chilly, coriander leaves and grate ginger. Boil corn cob and remove the corn and keep it aside.
3. Wash  Awalakki, remove the water completely and keep it aside. Powder the bread slices.
 4, Keep a pan on the fire, put  2 tea spoons of oil and heat. Add jeera, fry for 10 seconds. Add cashew nuts and fry for 10 seconds.



 5. Add beet - carrot -ginger gratings and mix it nicely. Fry till they turn soft. (1 to 2 minutes).
6. Add turmeric powder,garam masala and salt. Add Awalakki (poha) and bread powder. Mix it nicely.

7. Add cut coriander leaves and stir for 1 more minute. Put off the  gas and let it cool. Add boiled corn to it and mix it well.
8. Kneed the ready dough nicely and divide into small portion.
9. Now keep a pan on the fire and heat. Put a spoon of oil.
10. Take a small portion of dough give a desired shape to it.
11. Dip in chiroti rava (both sides) and place this cutlet dough on hot tava. Put 1/2 tea spoon of hot oil.
 12. Cook on medium heat. Turn the other side and cook until it turn slightly brown. (not burnt).

 


13.Simply you can try out this way too. ( with out dipping in rava)
Take a portion of Cutlet dough. Give a desired shape. Place it on tava . Add little oil.(sprinkle).

14. Cook on both sides till they turn brown. Place them on serving plate and serve.

 15. Serve with Ketch up or any chutney you prepared.



16. You  can also serve Beet - Corn Cutlet with curd.
17. Place a cutlet on the plate. Put curd and  2 table spoons of boiled corn.
18.Sprinkle chat masala on the top and serve.


Note :

Do not add any water while frying the vegetables. You can use bread crumbs instead of  Rava. You can add more vegetables with beet root. Using more spice and more oil is optional. Using onions and garlic is also optional.I have substituted Awalakki (beaten rice) for potatoes. Dipping the cutlet dough in Rava or bread crumbs will absorb more oil and is not good for health.
Time : 30 to 40 minutes.
Servings : 4 to 5.