Hey guys .. I am back :) Last week was exciting as well as boring. Exciting because I made a superdelicious pineapple upside down cake , recipe of which I will post next ... & boring because I had back pain n I had to take leave and couldnot go to office. And to add to this , I bought wrong mobile. :( I am super sad.. ohh yeah !! A mobile means a lot to me .. I always do a lot of research before I buy a mobile and I am always proud abt it. Last mobile I was using was HTC Desire X which had an awesome camera , lovely headphones and sound and real smooth touch .. probably the best phone I had. But since I dint put any scratch guard for it and handled it reallly rough the screen behaved preety badly for last few weeks for which I got frustated and just went in a shop and grabbed Samsung Galaxy Core Prime and its a real disaster which I released next day ! Now its on OLX and quicker .. waiting for someone to call :D:D
Anyways , We had a long weekend this time due to Holi on Friday and was busy because of my best friend's engagement. It was real fun ! On Sunday my cousin paid a visit at my place so tried out this cutlets which turned out amazing ... Hope you'll like it too
Serves : 4
Makes : 8 Cutlets
Preparation time :10 min
Cooking Time :15 min
Ingredients :
(3 Potato + half Beet Root + 1 Carrot )
1/2 tsp jeera powder
1 tsp coriander powder
1 tsp ginger garlic paste
1 medium onion , finely chopped
1 green chilly , finely chopped
2 tablespoon corn flour mixed in water
1 tsp Garam Masala
1/4the cup chopped coriander leaves
2tablspn Corn Flour
2tablspn Rice flour
Salt to taste
2 Amul cheese Cubes grated
some dryfuits like kaaju , kishmis finely chopped
1/4 tsp garlic powder
Bread Crumbs
Oil for shallow frying
Procedure
1. Heat a pan , add 1 tablespoon of oil and fry onion and green chillies till onion turns translucent.
2. Remove it from heat and add into a bowl. To this add all ingredients mentioned under Cutlet section and mix well
3. Also mix all ingredients mentioned under Stuffing and keep aside.
4. Now make balls out of stuffing mixture and flatten them . Now take the cutlet mixture , make balls out of it , flatten it and in the center add stuffing and cover it well . Dip your hands in water when you are working with Cutlet Stuffing, so that it doesn't stick to your hands. You can even shape the cutlets as you want using cookies cutters.
5. Next dip the cutlets in mixture of water and cornflour and then roll them into breadcrumbs. Keep the cutlets in fridge for around 30 min and then shallow fry till golden brown. Serve with chutney or tomato sauce.
Anyways , We had a long weekend this time due to Holi on Friday and was busy because of my best friend's engagement. It was real fun ! On Sunday my cousin paid a visit at my place so tried out this cutlets which turned out amazing ... Hope you'll like it too
Serves : 4
Makes : 8 Cutlets
Preparation time :10 min
Cooking Time :15 min
Ingredients :
- Cutlets :
(3 Potato + half Beet Root + 1 Carrot )
1/2 tsp jeera powder
1 tsp coriander powder
1 tsp ginger garlic paste
1 medium onion , finely chopped
1 green chilly , finely chopped
2 tablespoon corn flour mixed in water
1 tsp Garam Masala
1/4the cup chopped coriander leaves
2tablspn Corn Flour
2tablspn Rice flour
Salt to taste
- Stuffing
2 Amul cheese Cubes grated
some dryfuits like kaaju , kishmis finely chopped
1/4 tsp garlic powder
Bread Crumbs
Oil for shallow frying
Procedure
1. Heat a pan , add 1 tablespoon of oil and fry onion and green chillies till onion turns translucent.
2. Remove it from heat and add into a bowl. To this add all ingredients mentioned under Cutlet section and mix well
3. Also mix all ingredients mentioned under Stuffing and keep aside.
4. Now make balls out of stuffing mixture and flatten them . Now take the cutlet mixture , make balls out of it , flatten it and in the center add stuffing and cover it well . Dip your hands in water when you are working with Cutlet Stuffing, so that it doesn't stick to your hands. You can even shape the cutlets as you want using cookies cutters.
5. Next dip the cutlets in mixture of water and cornflour and then roll them into breadcrumbs. Keep the cutlets in fridge for around 30 min and then shallow fry till golden brown. Serve with chutney or tomato sauce.
