7:09 pm by Unknown
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
7:04 pm by Unknown
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.
6:26 pm by Unknown
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.
Posts
