Wednesday, July 14, 2010

Vegetable Cutlets

Cutlets are my all time favorite snack and so is my husband's.The reason behind this may be because both my mom and my MIL makes very tasty cutlets .My recipe is a blend of both of their recipes and this is one that I have followed for the past 10 years without much change, as I haven't found a better one than this.;)
  1. Carrot-1 big
  2. Beetroot-1/2
  3. Beans-6
  4. Potato-2
  5. Green chilli-1
  6. Peppercorns-16
  7. Fennel seeds-1/2 tsp
  8. Turmeric-1/4tsp
  9. Cloves-3
  10. Garlic-5 cloves
  11. Ginger-1" piece
  12. Onion-1
  13. Curry leaves-1 sprig
  14. Salt-to taste
  15. Garam masala powder-1 tsp
  16. Egg-1
  17. Bread crumbs-1 cup
Cut the first 4 ingredients  into 1/4 inch pieces and pressure cook  for 1 and 1/2 minutes after adding 1/4 teaspoon of salt. Drain off any excess water and keep it aside .Grind the ingredients 5 to 11 to a paste. Meanwhile saute onion and curry leaves till onion turns light brown ,then add the ground paste and saute till the raw smell of ginger and garlic turns to a cooked smell .This will take around 2 minutes. Now add the garam masala powder and saute for another minute. Add the drained vegetables and saute till there is no trace of  water. Check for the salt and if needed add more salt. After the vegetable mix cools down, make small balls and then flatten them lightly.Dip the flattened balls in the beaten egg and roll them in the breadcrumbs and shallow fry till they turn golden brown. 

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