How To Make Vegetable Cutlet: Chatpate Chat Burget Pattie Chaat Indian Cutlet Potato Cutlet Vegetable Cutlet
How To Make Vegetable Cutlet: Chatpate Chat Burget Pattie Chaat Indian Cutlet Potato Cutlet Vegetable Cutlet
How To Make Vegetable Cutlet: Chatpate Chat Burget Pattie Chaat Indian Cutlet Potato Cutlet Vegetable Cutlet
March 19, 2009 at 11:55 pm (Chatpate Chat) Tags: burget pattie, chaat, indian cutlet, potato cutlet, vegetable cutlet How to make Vegetable Cutlet
How to make Vegetable Cutlet Prep time:10 mins Cook time:15-20 mins Makes:6 cutlets Ingredients: 2 cups boiled potatoes(mashed or grated) 1/2 cup boiled green peas 1/2 cup boiled carrots(finely chopped) 1/2 cup boiled long green beans(finely chopped) 2 green chillies(chopped) 1/2 tsp grated ginger 1/2 cup bread crumbs 1/2 cup cornflour 1 tsp red chilli powder 1 tsp garam masala powder 1/4 tsp turmeric powder(haldi) 1/2 tsp amchur Salt to taste Vegetable oil as required Method: 1.Mix potatoes(mashed or grated), green peas, carrots, green beans, chopped green chillies, grated ginger, redchilli powder, garam masala, turmeric powder, amchur and salt. 2.Mix cornflour and potato mixture and knead to make a smooth dough. 3.Take small quantity of this mixture and make ball form. Then flatten it on a smooth surface
in a square shape. Cut into two (triangular) parts , each half should be about 1-2 cm thick. 4.When you are done with the potato mixture, roll each of the cutlet in bread crumbs. 5.Heat oil in a deep frying pan. 6.Deep fry the cutlets until golden brown. Serve hot with bread and tomato sauce. Tips: 1.If the potatoes become sticky, then add poha in it to absorb excess water. 2.Make sure you remove the boiled potatoes from hot water as soon as they are done or the potatoes will absorb more water. 2.Make sure the frying oil is between medium to high flame otherwise the cutlets will break. 3.You can also keep the cutlets round or oval shape but make the edges smooth. 4.Instead of bread crumbs, you can also use 1/2 cup fine rawa(sooji) and add 1/2 tsp besan. The cutlets will come out very crispy. 5.These vegetable cutlets can also be used as burger patties
1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional)
Method
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. 3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. 4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately. Method 2 - Soft
Preheat oven to 350F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.
40 comments
Jain Shahi Paneer is one of the easiest paneer dish I make for my kids whenever they demand for paneer, they just love to eat...I served them with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka as it also goes very well with Naan, Roti & Rice.
What is Paneer ?
Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern andSoutheast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet (which may be derived from animal, plant, fungal, and microbial sources) as the coagulation agent. Paneer is completely lacto-vegetarian and is a source of protein for Vegetarians. Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.
For home made, softer paneer, I used 1/2 gallon of milk to 1/4 cup of vinegar, then in a medium pot, bring milk to boil, now slowly add vinegar to this milk while continuoulsly stirring, withing 5-10 seconds, milk should start to seperate from whey, now switch of the stove and let the pot sit for few mins. Take a colander and line it with cheese cloth or thin cotton cloth & place it over a large bowl, pour the above milk in this colander..Now very carefully take all the sides of cloth tie it & hang it for approximately 20 mins, bring it down and fold the cloth over smoothely across paneer. Now place a heavy weight on top for another 10 mins, open the cloth and cut paneer into desired shapes...
15-20
mins
For Marination:
3/4 C beaten, Yogurt 1/2 tsp Garam masala 1/2 Red chilli powder 1/4 tsp Rasoi Magic Brand Shahi Paneer Masala (No Onion No Garlic) 1/4 tsp Amchoor (Dry Mango) Powder A pinch Salt
For Gravy:
1/2 C Half-n-half or Whole Milk 15oz Tomato Sauce/Puree 1 Tbsp Cashew / Peanut Powder 1 " Chopped, Ginger (optional) 2 Chopped, Green chillies
1/4 tsp Cardamom powder 1-1/2 tsp Rasoi Magic Shahi Paneer Masala (No Onion No Garlic) 1 Tbsp Butter 1/4 tsp sugar taste 1 Tbsp Chopped Coriander / Cilantro 2 tsp Kasoori Methi Salt to taste
Method:
1.Cut paneer into 2 inches lengthwise & marinate in spicy yogurt, adding all the ingredients mentioned in Marination & set aside for 6-7 hrs in fridge. 2. Heat some butter/oil,add ginger, green chilli, cashew/peanut powder, cardamom & bellpepper fry for 4-5 minutes.
3. Add tomato sauce/puree and cook till oil starts seperating, now add marinated yogurt and cook for another 5 -7 minutes. 4. Add shahi paneer masala, once it starts to boil, add half-half, Kasoori Methi (rubbed between palms), sugar, salt to taste. OR you could also, before serving, heat gravy, add milk and paneer pieces and boil for 5 minutes. 5. Garnish with chopped coriander and grated paneer.
Stuffed Capsicums
After a break i'm doing this post. This wasn't a intentional break, but we did shifted our house 2 weeks back, and somehow i wasn't able to browse from my new home. 1 week i was busy packing and unpacking, and now my laptop is setup in the same room ,where my kids take their afternoon nap, my only time for browsing. And they do "Sleep like a baby".(i always wonder why that mattress companies says 'like a baby', though babies are so notorious sleepers,may be the hours..). Now coming to these Stuffed Peppers, there are a lot of ways to make these stuffed chillies, you may either fill them with potatoes(as i did), or gramflour or mixed vegetables,or any non veg stuffing, anything as par your taste. For the gramflour filling you can check stuffed chillies, which i posted earlier. Also as i didn't had oven so i made them on stove top, but doing in oven is better and easier. Ingredients: 4 small sized green peppers 4 potatoes bolied n mashed 1 cup chopped mix vegetables 3 tbsp cooking oil 3/4 tsp cumin seeds 3 cloves garlic, finely chopped 1 large onion finely chopped 1 green chilli finely chopped 1/2 tsp turmeric powder 2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp raw mango powder Salt to taste
Method: Wash the green peppers well and pat dry with paper towel. Cut the top off about 1/2" from where the stem is attached. Deseed and set aside. Trim bottoms very slightly (do not make a hole) so as the peppers can stand up. Put all cleaned peppers in hot water till half done,drain and set aside for later use. Heat 3 tbsps of cooking oil, add the cumin seeds. Now add the green chillies and garlic and fry till done. Add the onion and fry till soft. Then add all finely chopped mixed veggies(i used carrots,peas,corn,beans, n deseeded capsicums) and cook till soft. Now add all the powdered spices and fry for about a minute. Finally add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes. Turn off the fire, add salt to taste and mix well. Now stuff each pepper fully with the mashed potato mix. Press down and top up to ensure they are well filled. Heat 1 tbsp cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry covered till done. Gently turn the peppers all around and fry till golden. Turn off fire. Garnish with grated cheese on top or even paneer. Tip: Its easier if after stuffing ,grate chesse on top, and bake them in the oven. You also slit the chillies (if they are big), from the centre and cut them into 2 halves.
STUFFED CAPSICUM RECIPE Stuffed Capsicum is also known as Bharva Shimla Mirch. Learn how to make/prepare Stuffed Capsicum by following this easy recipe.
Ingredients: 6-8 Small size green capsicums 2 tbsp of shelled, boiled and mashed green peas 3 Boiled potatoes 1 Onion, finely chopped 1/4 tsp Chili powder 1/4 tsp Turmeric powder 1/4 tsp Amchur powder (mango powder) 1/4 tsp Garam masala powder 1/4 tsp Coriander powder A few seeds of Pomegranate Oil as required Salt according to taste How to make Stuffed Capsicum: Wash the capsicums and boil them on a medium heat till they are tender. Then, remove them, drain and let it cool. Heat 2 tsp of oil in a frying-pan and fry the chopped onions till they turn brown. Add the mashed potatoes, peas and the spices and fry them together. With a sharp knife, gently cut out the stem and seeds of the capsicums, stuff the potato mixture into the capsicums and then tie them carefully with a thread. Heat oil in a pan and fry the stuffed capsicums on all sides. Take off the threads before serving.
2 cheese cubes 1 onion (pyaj) 2 green chilly (hari mirch) 2 bread slice 7-8 curry leaves (meethi neem) 1 cup gram flour (besan) 1 tsp corn flour a pinch baking powder a pinch citric acid 1/2 tsp salt (namak) 1/4 tsp red chilly powder (lal mirch) oil for frying
Finely chop hari mirch and pyaj. Cut cheese cubes and bread into cubes. Mix all the ingredients in besan and make a thick batter using water. Heat oil in a pan and deep fry all pakoras until they turn brown. Serve them hot with sauce or chutney.