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Monday, 1 April 2013

Vegetable Cutlet



Vegetable Cutlet!
 

 



Cutlet can turn into a healthy snack, when shallow fried. This is an interesting way to feed vegetables to kids. Kids will love cutlets and would demand more and more...
I've given few vegetables in the list, but we can add more variety of vegetables. Cauliflower, beans, peas, to name a few, the options are endless.
 
 For me Beetroot is must, not only does it give a wonderful color but also adds richness to the snack.


Ingredients:


Grated Beet root - 1

Grated Carrot - 2

Shredded Cabbage - 2 tbsp.

Boiled and mashed Potato - 2 to 3

Finely chopped Big Onion - 1

Ginger, garlic paste - 1 tsp.

Bread crumbs - 1/2 cup

Maida/all-purpose flour - 3 tsp.
(combine with water for dipping)

Coriander leaves

Spring onion (optional)

Chilli powder - 1 tsp.

Garam masala - 1 tsp.

Cumin powder - 1 tsp.

Amchur/dry mango powder (gives tangy flavor)

Kasoori Methi/fenugreek leaves - 1/2 tsp.

Salt to taste

Oil - to temper & shallow fry

 


Tempering:


Mustard seeds - 1/4 tsp.

Cumin seeds - 1/4 tsp.

Curry leaves - few
 


Method:


Vegetable Mixture:





In a kadai, pour 2 tsp. oil, add mustard, cumin and curry leaves. As it splutters, add the ginger, garlic paste followed by onion. Cook for few minutes before you add the vegetables, except potato. Add the masala ingredients, like chilli powder, cumin powder, garam masala, kasoori methi, amchur, etc., let the vegetables cook through, then combine potato and leave for few more minutes at low heat. Garnish with coriander leaves and spring onion. Now the vegetable mix is ready to dip.
 

For Dipping:



 
 

In a small bowl combine plain flour and water to make a paste. It can be slightly watery enough for dipping.

Take bread crumbs in another bowl.

Heat a non-stick tava/pan and add 2 tsp. of cooking oil.

Make desired shapes with the vegetable mix (oval, circle, heart shapes) and dip it in plain flour.

Make final coating with bread crumbs and shallow fry. When one side is done, turn over and add little more oil. When both sides are roasted enough, transfer it to a plate spread with kitchen towel, so that it can absorb the excess oil, if any.

Serve with tomato sauce.





Vegetable Cutlet with tomato sauce!









2 comments :

  1. Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets advantage. Regards,
    Veg Cutlet

    ReplyDelete
  2. Thanks for the compliment, hope to share more recipes in future.

    ReplyDelete

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