Anju
IIF Counsellor
Joined: 07 Dec 2007
Posts: 380
Location: Palaiseau
|
 Posted: Mon Feb 04, 2008 7:58 am Post subject: Simple vegetable kebab/ cutlet - multipurpose!! |
 |
|
Vegetable Cutlet
This is a simple recipe for a vegetable cutlet -- which can be had with sauce
or with roti, or with rice, or as a sandwich filling, and any other innovative way you can think of-- like wrap it up in besan paste and deep fry it, or stuff it in a pancake, etc. You can make the patties lump sum and refrigerate - use for different breakfasts for 2-3 days!! The mashed mixture can be stored in fridge too, of course.
Second thing, the basic idea remaining the same, you can alter the taste greatly by altering small ingredients- like if you add garlic, it becomes a kebab kind of taste, if you add chat masala (I dont know if you get it there), it becomes tikki kind of cutlet.
You can innovate, experiment and improvise a lot by adding or omitting certain vegetables. I once made it with a lauki, which was so yummy that nobody recognized it as lauki.
It is really very simple-- much of day to day cooking is very simple- people who know cooking just made a big deal out of this "cooking" business. However, you need to be attentive and interested while cooking, to make the food tasty.
Ingredients:
1 carrot
1 potato
1/4 cup Peas
optional:-- but put one of these items at least
1 small beet root (optional)
4 Beans (optional)
100 gram jackfruit or lauki or cabaage shredded or cauliflower florets or even sabzi kela or whatever!!
4 garlic petals-- optional (read above)
1 onion - chopped - optional-- again a taste altering ingredient
masala:
1 tsf ginger paste
1 tsf zeera powder -- omit if unavailable
1/2 tsf balck pepper powder
optional- 1 tsf chaat masala (read above)
Salt
either 1/2 tsf red chilli powder or chopped green chillies or both
1 sprig Coriander leaves
lastly, as a binder
3 slices of bread broken into crumbs (in reality, I dont go about breaking the bread, when I mash the mixture with it, it gets mixed up as well as crumbs would)
Method:
1.Chop all the vegetables and pressure cook with little bit of water, the garlic petals (if you are using garlic), 1 tsf salt.
One whistle on slow flame should be adequate. Water should be very less - say 1/2 cup or so.
2. Let the cooker cool down on its own, and take out the boiled veggies genlty, and drain excess water.
3.Mash the stuff with the masalas, coriander leaves, bread crumbs and taste the mix to optimize the salt.
Now there are multiple ways, what you want to do with this:
A.Heat one tablespoon of oil in kadai, fry 1/2 chopped onion till it turns brown & add the mashed paste. Fry
for 3-4 minutes, on very low flame, stirring. This mixture can be then made into balls, dipped in besan paste, or maida paste and deep fried, or can used as a sandwich stuffing etc.
OR
B. Heat oil in a flat tawa sort of skillet, and spread the oil with the palta/ spatula, so that the spatula is coated with oil too.
Just pick up some mashed mixture with a spoon and drop the blob on the tawa, and flatten it by pressing with the spatula. Since the spatula is coated with oil, the mixture wont stick to it. Fry on low flame, you dont require a lot of oil for this option. You can fry 4 cutlets at a time on the tawa.
When one side is done, turn it over with spatula, taking care not to break it.
For step B, there is an optional step, that before you start frying, take some sort of biscuit or rusk crumbs (fine- use a belan to grind the biscuit). Make small balls of the mash mix, roll it in the rusk crumbs, and flatten with your palm. Then fry them on tawa, like above.
This option B gives you fried kebab or cutlet, that can be had with sauce, chutney, with rice/ roti, or as sandwich.
For sandwich stuffing-- While mashing, the bread crumbs can be omitted, as there is no need for binding- binding is important if it is to be fried.
Last edited by Anju on Mon Feb 04, 2008 2:34 pm; edited 1 time in total |
|
Subscribe to our RSS feed