PANEER OATS CUTLET

From : Lemonkurry
Ingredients for making cutlet:
1.Paneer - 100 gm
2.Oats - 100 gm
3.Onion - 1 finely chopped
4.Green chilli - finely chopped
5.Chilli powder - 1/4 tbsp
6.Garam masala - 1/4 tbsp
7.salt - to taste
8.oil - required
9.Flattened rice - roasted and crushed into coarse pieces

Method:
Crumble the paneer and kept aside.
Roast the oats and kept aside to enable crispyness in cutlet.
Roast flattened rice and crush into coarse powder and mix with flattened rice and kept aside.
Mix paneer and all the ingredients given above with required salt and knead well.Add oats and knead well.
In a pan grease oil for making cutlets.
Make balls from the dough and flattened them.Roll over the flattened rice and place gebtly in the pan.
Cook both the sides well and cook in medium flame.
Serve this with tomato sauce or chilli sauce.

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RICE AND CHEESE CUTLET

by mansibshah
Ingredients1 cup cooked rice
1/2 cup cheddar cheese
2 tbsp all-purpose flour plus some more for dusting
1-2 green chillies - chopped finely
2 tbsp cilantro - chopped finely
4 tbsp onions - chopped
3 tbsp bell-peppers - chopped finely
salt and lemon juice - to taste
1 tbsp corn flour (or 3 tbsp bread crumbs)
Oil for frying
few baby roma tomatoes
few toothpicks

Method
Add 1 tbsp oil to a pan, and saute the chopped onions and bell-peppers for about a minute.

Now mix all the ingredients together with rice except the tomatoes. Mix gingerly with your hands. Add the flour slowly as you shape them into balls or cutlets.

Heat oil for frying (or shallow-fry) in a wok. Once you've shaped all the croquettes, dust them in all-purpose flour; make sure to coat it completely so the cutlets do not break while frying

Fry 3-4 cutlets at a time at medium-high temperature.

Flip them over gingerly till dark golden in color. Remove them and dab them on a tissue-paper to get rid of excess oil.

Now pass a tooth-pick through each cutlet, then top it with a baby tomato and drizzle with some sweet tamarind chutney.

These rice & cheese croquettes are really tasty, with the rice adding the crispiness and the cheese making it gooey at the same time. Serve them hot, and both you and your guests are sure to ask for more!

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PUNJABI CUTLET

by Kavitha Kitchen
Ingredients

Kaalan ( mushroom ) : 250 gm
Cashew     : 50 gm
Groundnut : 50 gm
Saroli       : 50 gm   
Pista        : 50 gm
Raisins      : 50 gm
Green chilli : 4
Coriander leaves: ½  cup
Grated coconut : ½  cup
Rusk or dried bread slices : 2 cups
Oil : 2 cups
Chilli powder : 4  tsp
Cumin powder        : ½ tsp
Walnut              : ½ tsp

Method

Clean kaalaan, boil and grind in a mixie.
Cut green chilli and coriander leaves finely.
Powder rusk or bread slices.
Fry saroli, raisins, pista, groundnut and cashew.
Fry grated coconut till it is red.
Mix fried items, salt, 2 t

sp chilli powder, cumin powder and set aside.
Mix ground kaaalaan with green chilli, coriander leaves, 2 tsp chilli powder and knead well.
Make small cups with kaalaan mixture.
Stuff the fried items inside the cup and close.
Roll it in bread crumbs and press a walut in the middle.
Heat oil in a frying pan.
Fry the cutlets on a medium flame.
Serve hot along with tomato sauce.

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SWEET CORN CUTLET

by saraamulu
Ingredients:
Cooked corn: 2 teacups
Cooked rice: 1 teacup
Green chillies: 2-3
Coriander, chopped: 2 tbsp
Milk: 2 teacups
Corn flour: 4 tbsp
Butter: 4tbsp
Cooking cheese, grated: 3 tbsp
Plain flour: 1/2 teacup
Breadcrumbs
Oil for frying
Salt and pepper to taste

Method:
1. Heat the butter. Stir-fry the corn. Add the rice, green chillies and chopped coriander.
2. Mix the corn flour in a little milk and put the rest of milk to boil.
3. When the milk begins to boil add the corn flour mixture to it and keep on stirring so that no lumps form. Allow it to thicken.
4. Keep it to cool. Add this to the corn and rice.
5. Add grated cheese, salt and pepper. Mix well and make cutlets in desired shapes .
6. Mix the plain flour with water to make a thick paste. Dip the cutlets into this paste and roll over breadcrumbs and deep fry in hot oil. Serve hot with tomato sauce.

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PUMKIN CUTLET

by chowmein

Ingredients
Pumpkin - 1
Potato - 9
Green chilli - 6
Asafoetida - a pinch
Mustard - 1 tsp
Black gram dal - 1 1/2 tsp
Lime - 1/2
Semolina or rice powder - as needed
Ghee - as needed
Curry leaves - a few
Salt - to taste
Oil - as needed

Method
1. Remove the skin of pumpkin, cut into cubes
2. Cook the pumpkin and set aside.
3. Cook potato, peel skin, mash and set aside.
4. Cut green chilli into pieces.
5. Heat ghee in a pan.
6. Add mustard, urad dal, curry leaves.
7. When mustard splutters, add green chilli, potato, pumpkin, salt, juice of lime and mix well.
8. Remove the pan from the stove.
9. Make small balls of the contents, roll in semolina, flatten and set aside.
9. Heat a flat frying pan.
10.  Place the cutlets, dribble oil, cook on both sides and serve hot.

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POTATO POHA CUTLET

by gonguraa
Ingredients:
1/2 cup Poha
1 tbsp Maida
2 Potatoes-boiled, mashed
1 finely chopped Onion
1 finely chopped Green chilly
6 finely chopped Cashew nuts
1/2 tsp Red chilly powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1/4 tsp Turmeric powder
1/2 tbsp Fresh lemon juice
1 tbsp finely chopped Fresh coriander
2-3 tbsp Oil
Salt to taste

Method:
1.Soak the poha for 3-4 minutes in 1 cup of water.
2.In a pan heat oil, add the cumin and mustard seeds, saute until splutters.
3.Add the onions, maida and roast for 3-4 minutes.
4.Add the red chilly powder,turmeric powder ans green chilly, mix well.
5.Transfer the mixture in a bowl and add the poha, mashed potatoes, salt, coriander, cashew nuts and lemon juice,mix well.
6.Divide the mixture into small portions and shape each into a cutlet.
7.Heat oil in a pan and deep fry cutlets until becomes golden brown color.
8.Drain excess oil in paper towel.
9.Serve hot with green chutney.

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POTATO CUTLET

Chef: Jeyashri's Kitchen
ingredients:update: this measurement yields around 8 cutlets.
2 no potato 
1/2 tsp coriander powder
1/2 tsp redchilli powder 
1/4 tsp cumin seed powder
1/4 tspchat masala 
1/4 tsp garam masala
2 tsp cashew nuts (broken) 
1 tblsp maida/all purpose flour
1 tsblp cornflour/maida
1/2 cup bread crumbs
salt as needed
coriander leaves few
oil for deep frying

Method:
Boil the potatoes in pressure cooker very softly.
When it is done, pass it through cold water and peel the skin.
Mash it nicely with your hand , add salt and all the powder and the cashew nuts also.
Just add raw cashew nuts.
Add the finely chopped coriander leaves
Add the maida to the potato mixture and mix well.
Mix the corn flour with water to make a thin batter.
I use the cookie cutter to make them into heart shape.
Dip the cutlet in maida batter on both the sides.
Spread the bread crumbs on the plate.
Roll the maida dipped cutlets in bread crumbs and keep it aside.
Repeat the process for the remaining cutlets.
Cover it with a cling wrap and keep it in the fridge for an hour.
Heat oil in a kadai and when it is hot, gently put in the cutlet in the oil.
Fry till golden brown.
Take it out and drain in kitchen towel.
Serve with tomato sauce

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POTATO CHANA CUTLET

by mahimaa
Ingredients:White Chickpea(channa)-1 cup soaked in water for 8 hours
Potato(skin peeled)-1
Bread-2 slices
Coriander leaves chopped-a handful
Salt
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Garam masala powder-3/4 tsp
Kitchen king masala-1 tsp
Chilli powder


Method:
Pressure cook chickpea and potato together until soft and done(about 6-8 whistles in my cooker, but varies from one cooker to another). Set aside and let it cool. Drain the water and add spice powders, coriander leaves and salt.
Dry grind bread slices coarsely and add half of it to chickpea mixture and spread the rest in a plate.
Mash the mixture with your hand well. Form balls, flatten, coat both sides with bread crumbs.
Heat 1 tsp of oil in a flat non stick pan. Place cutlets, drizzle a few drops of oil around the corners and shallow fry on one side for about 3-4 minutes or til golden brown on low flame. Flip them around, drizzle few drops of oil and fry till golden brown for 3 minutes(on low flame).
Serve with ketchup.

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PANEER CUTLET

by baby pink
Ingredients Paneer- 240 gms
Potato- 200 gms
Capsicum- 50 gms
Green chili- 2
Ginger – 10 gms
Onion- 100 gms
Salt
Maida- 100 gms
Bread crumbs
Oil


Method
Chop the onions, green chili and ginger. In a sauce pan pour some oil and sauté the chopped ingredients.
Then add the chopped capsicum and sauté. add boiled potato, salt,And the grated paneer mix well and remove from fire.
Cool the mixture and prepare round balls.
Prepare the Maida paste by pouring some water. Now dip the balls in the Maida paste roll it in bread crumbs and deep fry till golden in color
Serve hot with tomato ketchup

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NAWABI CUTLET

by ALPHACROSS
Ingredients
4 large potatoes
2 green chillies, finely chopped
2” ginger, finely chopped
5 tsp chopped coriander leaves
1 tsp coriander powder
1 tsp mango powder
1 carrot, grated
½ tsp salt
1 tsp red chilli powder
1 tsp poppy seeds, roasted
2 tsp tomato ketchup
2 tsp chilli sauce
1cup bread crumbs
Oil for deep frying

Method
Pressure cook the potatoes, peel and then mash well.
Add other ingredients except the bread crumbs and oil for frying .
Mix well.Check the seasoning.
Shape the mixture into desired shape. Deep fry in hot oil till golden brown.
Drain well and serve hot with mint or coriander chutney.

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MUSHROOM CUTLET

by blackpepper
Ingredients
Mushrooms(chopped finely) - 200g
Potatoes(boiled and mashed) - 3 big
Green chillies(chopped), - 4
Ginger(chopped) - 1inch
Onions(chopped) - 2 big
Boiled peas - 1/2 cup
Garam masala powder - 1 tsp
Amchur(Dry Mango Powder) - 1/2 tsp
Red chilli powder - 1 tsp
Salt or to taste - 1 1/2 tsp
Bread slices - 3
Oil. - 2 tbsp

Method:
1.Heat oil in a pan and fry  chillies,ginger and onion till the  onions turn transparent.
2.Add mushrooms and cook till they turn dry and brown.
3.Mix in the peas,garam masala powder,amchur,red chilli powder and salt.Remove from fire.
4.Add mashed potatoes and crumbled bread
5.Check the spices and salt.Shape into oval cutlets and shallow fry in oil in a pan till well browned on both sides.
6.Serve hot with ketchup or chutney.

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DRY FRIED CARROT POTATO CUTLET

Ingredients
Potato, carrot    :    ¼ kilo   
Groundnut        :    50 gm
Cashew    :    10
Badam    :    10
Bread crumbs    :    as needed
Maida    :    as needed
Green chilli    :    3
Salt    :    as needed
Coriander leaves    :    as needed




Method
Cook potato and peel the skin and mash.
Wash the carrot, peel the skin and cut into fine pieces.
Cut cashew and badam into small pieces.
Fry the ground nuts, remove the skin and cut into small pieces.
Heat a little oil in a frying pan.
Fry the carrots and set aside.
Mix potato, carrot, cashew, badam, ground nut with salt, a little water.
Cut coriander leaves, green chilli and add to the potato.
Knead the items well to prepare a thick dough.
Prepare vadais from the dough.
Mix maida in water to form a batter.
Dip the vadais in maida, roll it in the bread crumbs and fry them in oil.
Alternatively they can be cooked on a flat frying pan or a non stick pan, adding a little oil and cooking on both sides.
These cutlets can be served along with sauce.

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CHEESE CUTLET

by anshiarti
Ingredients:
Bread Slices - 8
Cheese cubes- 4
Green capsicum-1
Carrot (orange)-1
Salt - 1/4  tsp
Black Pepper-1/2 tsp
Rawa(suzi)-2 tsp to roll cutlets
Oil for fry

Method:
1. Cut capsicum and carrot in small pieces.
2. Grate cheese.
3. Mix with cut capsicum,carrot.
4. Add salt and pepper and filling is ready.
5. Now remove the sides of bread and soak in the water for few seconds.
6. Squeeze water from bread and fill the prepared filling and pack it by giving heart shape.
7. Roll all the cutlets in suzi.
8. Deep fry till the golden brown.

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BREAD CUTLET

by dharmista
Ingredients:
Bread slices-8
Vegatables -
(Potato,carrot,peas-boiled &
mashed)-750 gms
paneer(grated)-100 gms
Onion-3(chopped finely)
Green chilli-5
coriander leaves
Oil-for deep frying
salt-to taste

Method:
Heat oil in a pan. Now add chopped onions, chillies and fry till the onions turn golden brown.
Now add the boiled vegetables and fry till the colour changes.
Now add the grated paneer. Now garnish them with coriander leaves and keep aside.
Now heat Oil in a separate pan for deep frying the cutlets.
Now take one bread slice, cut the borders and wet it in a bowl of water.
Strain the excess water and place one tbsp of fried vegetables at the center of the bread . Cover the vegetables by the bread on all its sides. Now put these bread balls in the hot oil and deep fry them till it turns into golden brown.
Serve hot with tomato sauce and mint chutney.

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BEETROOT CUTLET

Ingredients:
3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp purpose flour
oil

Method:
Pressure cook beets and potato.
Peel skin from beets and potato. Grate beets and potato .
Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.
Fry for few minutes untill onion is cooked and then add grated beets and potato.
Add all dry powders and salt.Mix well and let this mixture cool.
Now,make small lemon sized balls.
Mix all purpose flour in water to make a thin batter.Spread suji on a palte.
Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji
on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce

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BANANA PEAS CUTLET

Ingredients:
6 Raw bananas
1/4 cup Boiled peas
1/4 cup Boiled beetroot, chopped
1 tbsp pudina & coriander leaves, chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
1 tsp Amchur
oil to deep fry
1 cups Breadcrumbs
salt to taste

Method:
1. Steam whole bananas with skins, till soft. Remove skins.
2. Mash while still hot. And keep aside.
3. Heat oil in a pan, add mustard and cumin seeds, allow to splutter.
4. Add asafoetida, pudina, coriander, chillies, ginger, amchur, peas and beet root. 5. Mix this well with the mashed bananas.
6. Add salt and other spices as well.
7. Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown.
8. Drain and serve.

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MAGGI CUTLET

Chef's Name : Tadka Masala
Ingredients
200 gm maggi packet
1/2 cup finely chopped vegetables (carrots, cabbage, bell peppers)
3 medium sized potatoes, boiled)
2 medium sized onions, finely chopped
2 Tbsp spinach, chopped in strips
2 Tbsp garlic, finely chopped
2 Tbsp green chillies, finely chopped
1 Tbsp corainder leaves, finely chopped
1 maggi tastemaker masala
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp chaat masala
1/2 tsp aamchoor powder
Black salt and plain salt, to taste
Oil, for pan frying tikkis

Method
Boil maggi noodles with a teaspoon of oil but without the masala for 3 minutes. ( I blanched the vegetables also with the noodles, you can avoid blanching vegetables. It will give a crunch to cutlets.)
Mash potatoes and add onions, garlic, green chillies and all the spices along with the Maggi tastemaker masala and mix them thoroughly.
Now add the boiled noodles in the mixture. Do not overdo the mixing otherwise the noodles will get mushy and loose their texture.
Make cutlets of desired shape from the the mixture. Make sure that the cutlets are not very thick otherwise they will take more time in cooking. Spread a drop of oil on your palm while making the cutlets if the mixture is sticking on your plam.
Pan fry with little bit of oil till golden brown.
Serve hot with chutney and tomato ketchup.

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CORN SPINACH TIKKI

Ingredients
1 tin corn kernels (200 g)
2-3 cups milk
Juice of 1/2 lemon
1 tsp chaat masala
1 kg spinach
200 g potato
100 g cottage cheese (paneer)
1 tsp red chilli powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp cumin powder
1 pinch kasoori methi powder
Salt to taste
1 tsp black salt
1 Tbsp ginger, chopped
1 tsp green chilli, chopped
1 Tbsp green coriander, chopped
1 Tbsp cornflour
1/2 cup ghee/oil (to shallow fry)

Method
Blanch corn in milk to soften it. Chop and keep aside.
Mix in lemon juice and chaat masala to balance the sweet flavour of corn.
Blanch spinach in water and chop.
Mash potato, paneer and mix with corn and spinach.
Put spices like red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well.
Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture.
Make tikkis of the mixture and shallow fry in ghee or oil.

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