6 years ago
Home Cooking
Cutlet Recipes
6 years ago | Home Cooking
DESCRIPTION
Poha cutlet
Ingredients
Poha (Beaten rice) - 150 gms
Boiled Potato - 2 mashed up
Onion - 1 chopped
Semolina (Rava) - 1/2 cup
Green chilli - 1 chopped
Chopped Ginger - 2 tbsp
Chilli powder - 1/2 tsp
Salt to taste
Chaat masala - 1/2 tsp
A few chopped Coriander leaves
Method:
1. Wash the Poha (Beaten rice). Add onions, poha (beaten rice), green chillies, ginger, chopped coriander leaves & boiled potatoes in a bowl.
2. To this add salt, chilli powder and chaat masala.
3. Mix and mash all this well with your hand.
4. Pour enough oil to shallow fry. Make patties of this mixture. Coat the patty with some semolina for the crunch.
5. Shallow fry or deep fry these coated patties.
6. Serve them hot with ketchup.
Paneer Cutlet
Ingredients:
Paneer - 125 gms
Peas - 1/2 cup (boiled)
Potato - 1 no. (boiled)
Carrot - 1/2 piece
Ginger - a small piece
Turmeric powder - a pinch
green chilli - 1 no.
Few Coriander leaves - chopped
Kashmiri chilli powder - 1/2 Tsp
Cumin powder - 1/4 Tsp
Amchur Powder - 1/2 Tsp
Milk to dip
Breadcrumbs to coat
Oil - 2 Tbsp
Method:
1. Boil the peas and potato.
2. Grind the peas to a coarse mixture and add the mixture to a huge mixing bowl.
3. Grate the boiled Potato, carrot and ginger.
4. And the grated potato, carrot & ginger to the mixture.
5. Add some turmeric powder, green chilli, coriander leaves, Kashmiri chilli powder, cumin powder and amchur/dry mango powder.
6. Now grate some paneer and add it to the mixture. Mix well.
7. Roll the mixture into small patties using your palms and fingers. Dip the patties in milk and coat them with breadcrumbs.
8. Refrigerate the patties for about 15 minutes.
9. Heat some oil for frying in a flat pan. Shallow fry the patties on both sides on a medium-low flame until they are crispy and brown in colour.
10. Serve hot with any sauce, dip or chutney of your choice.
Vegetable Cutlet
Ingredients:
Potatoes - 2 no.'s
Carrot - 1 cup
Green Beans - 1 cup
Green Peas - 1/2 cup
Salt
Water
Oil - 2 tsp
Onion - 1 no. chopped
Green Chilli - 1 no. chopped
A Piece of Ginger chopped
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp.
Garam Masala - 1 tsp.
Coriander leaves - Few, chopped
Cashew Nuts - few roasted
Maida Batter & Bread Crumbs to coat
Oil for shallow frying
Method:
1. First pressure cook the cut potatoes, carrots, green peas and beans with a little salt and water.
2. In a pan heat some oil. Add the onions, green chillies and chopped ginger and saute.
3. Add turmeric powder, chilli powder and garam masala powder to the pan. Mix well.
4. Now add the cooked vegetables. Mix them together and mash them well.
5. Let the mixture cool.
6. Add some chopped coriander leaves and a few roasted cashews and mix well. Your cutlet mix is ready.
Note: It is optional to add 2 tbsp bread crumbs and mix.
7. Roll the mixture into small patties using your palms and fingers. Coat it with maida batter and then with bread crumbs. Refrigerate for 5 minutes.
8. Heat some oil for frying in a flat pan.
9. Shallow fry the patties on both sides on a meduim-low flame until they are crispy and brown in colour.
10. Serve hot with any sauce, dip or chutney of your choice.
Enjoy with your family & friends. HAPPY COOKING with HOMECOOKING
Visit our website – http://www.21frames.in/homecooking
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Ingredients
Poha (Beaten rice) - 150 gms
Boiled Potato - 2 mashed up
Onion - 1 chopped
Semolina (Rava) - 1/2 cup
Green chilli - 1 chopped
Chopped Ginger - 2 tbsp
Chilli powder - 1/2 tsp
Salt to taste
Chaat masala - 1/2 tsp
A few chopped Coriander leaves
Method:
1. Wash the Poha (Beaten rice). Add onions, poha (beaten rice), green chillies, ginger, chopped coriander leaves & boiled potatoes in a bowl.
2. To this add salt, chilli powder and chaat masala.
3. Mix and mash all this well with your hand.
4. Pour enough oil to shallow fry. Make patties of this mixture. Coat the patty with some semolina for the crunch.
5. Shallow fry or deep fry these coated patties.
6. Serve them hot with ketchup.
Paneer Cutlet
Ingredients:
Paneer - 125 gms
Peas - 1/2 cup (boiled)
Potato - 1 no. (boiled)
Carrot - 1/2 piece
Ginger - a small piece
Turmeric powder - a pinch
green chilli - 1 no.
Few Coriander leaves - chopped
Kashmiri chilli powder - 1/2 Tsp
Cumin powder - 1/4 Tsp
Amchur Powder - 1/2 Tsp
Milk to dip
Breadcrumbs to coat
Oil - 2 Tbsp
Method:
1. Boil the peas and potato.
2. Grind the peas to a coarse mixture and add the mixture to a huge mixing bowl.
3. Grate the boiled Potato, carrot and ginger.
4. And the grated potato, carrot & ginger to the mixture.
5. Add some turmeric powder, green chilli, coriander leaves, Kashmiri chilli powder, cumin powder and amchur/dry mango powder.
6. Now grate some paneer and add it to the mixture. Mix well.
7. Roll the mixture into small patties using your palms and fingers. Dip the patties in milk and coat them with breadcrumbs.
8. Refrigerate the patties for about 15 minutes.
9. Heat some oil for frying in a flat pan. Shallow fry the patties on both sides on a medium-low flame until they are crispy and brown in colour.
10. Serve hot with any sauce, dip or chutney of your choice.
Vegetable Cutlet
Ingredients:
Potatoes - 2 no.'s
Carrot - 1 cup
Green Beans - 1 cup
Green Peas - 1/2 cup
Salt
Water
Oil - 2 tsp
Onion - 1 no. chopped
Green Chilli - 1 no. chopped
A Piece of Ginger chopped
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp.
Garam Masala - 1 tsp.
Coriander leaves - Few, chopped
Cashew Nuts - few roasted
Maida Batter & Bread Crumbs to coat
Oil for shallow frying
Method:
1. First pressure cook the cut potatoes, carrots, green peas and beans with a little salt and water.
2. In a pan heat some oil. Add the onions, green chillies and chopped ginger and saute.
3. Add turmeric powder, chilli powder and garam masala powder to the pan. Mix well.
4. Now add the cooked vegetables. Mix them together and mash them well.
5. Let the mixture cool.
6. Add some chopped coriander leaves and a few roasted cashews and mix well. Your cutlet mix is ready.
Note: It is optional to add 2 tbsp bread crumbs and mix.
7. Roll the mixture into small patties using your palms and fingers. Coat it with maida batter and then with bread crumbs. Refrigerate for 5 minutes.
8. Heat some oil for frying in a flat pan.
9. Shallow fry the patties on both sides on a meduim-low flame until they are crispy and brown in colour.
10. Serve hot with any sauce, dip or chutney of your choice.
Enjoy with your family & friends. HAPPY COOKING with HOMECOOKING
Visit our website – http://www.21frames.in/homecooking
Follow us on Facebook – https://www.facebook.com/HomeCookingShow
Follow us on Instagram – https://www.instagram.com/homecookingshow/
Follow us on Twitter – https://twitter.com/VentunoCooking
Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking
A Ventuno Production – http://www.ventunotech.com