Today in the kitchen - mixed vegetable cutlet.

The idea of cutlets, an anytime snack, was not today's. I have been thinking of it for quite sometime. This could be made in multiple ways..some nutritious and tasty and some other more tasty and compromising a bit on by adding oily fats. I decided on the former.

This is also an all time savory. From breakfast to lunch to tea time to dinner time or anytime in berween. Cutlets are an almost no no during lunch and dinner in the north but in Western India especially in Gujarat and Maharashtra a "proper lunch" is incomplete without some savoury or other.. almost like how any meal must have a sweet dish across the country or anywhere for that matter as  with desserts.

I must thank Madhura's recipe from YouTube that I followed.

So let's fet going with the making of cutlets.

Proportions I took would make about six cutlets. Depending on your appetite and liking you (one person) could 2 or 3 cutlets in one go, so you adjust proportions depending on number of people and their taste and hunger level.

Ingredients:

Potato - 3 medium size (300 gms)

Capsicum - 1 medium size (50 gms)

Onion - 1 medium size (75 gms)

Green chili -2

Coriander leaves - 20 gms

Chat masala - 1/2 tsp

Garam masala - 1/2 tsp

Cumin powder - 1/2 tsp

Red chili powder - 1 tsp

Salt - to raste (1 tsp would be good)

White sandwich bread -4 slices

Maida - 1/2 cup (75 gms)

Corn flour - 1/4 cup (40 gms)

Preparation:

To make bread crumbs.

Take four slices of fresh bread and allow them to dry after taking out from the packing. We do not need very soft bread slices. Crush slices to small pieces and run it in a mixture grinder for about 10 seconds. Empty contents in a baking pan and bake in an oven for 2 minutes at 170°C (give heat from both sides). Take out, shake it (remember your container is hot) and put it again for another 2 minutes. It should be good to go but if you want even more crisp (I do) put it back in oven for 2 more minutes. Your crumbs are ready to go in cutlets.

For the cutlets:

Boil the potatoes in cooker with just 1 whistle, we need little hard potato. After you peel them mash them in small pieces (not fine) and put it in the freezer for 10 minutes).

Take a pan and add 2 tbsp oil. After oil gets heated add finely chopped onion and after 2 minutes add finely chopped capcium. Run the mixture on low flame for about 4 minutes, and SWITCH OFF THE FLAME. Now add mashed potatoes and all the spices (garam masala, chat masla, cumin powder, Red chilli powder, salt), finely cut green chillies and coriander leaves and about 4 tbsp baked bread crumbs. Mix all ingredients thoroughly and allow the mixture to cool. 

Now press the mixture with hand/s and make a ball of it, slowly press the ball and give it a shape of cutlet. Don't worry the crumbs will give it a good binding and it will not split. 

Now take a bowl and pour 1/2 cup maida and a quarter cup corn flour. You can skip corn flour and increase maida quantity if you don't have corn flour. I used maize flour (makke ka aata) instead. Add 1/2 tsp salt, mix well, add small quantities of water to make the mixture for coating cutlet, it should neither flow not should it be like a paste/gel.

Now dip the raw cutlet tikki in the mixture from all sides so that the liquid is uniformly spread over it, now place the cutlet over the crumbs so that it gets covered with crumbs from all sides.

You are now ready for the final steps. You could either deep fry these balls in oil or shallow fry or even bake them in an oven. I chose the middle path and shallow fried them. Take two or three tbsp oil in the same pan in which you made the mixture and when oil heats up (keep flame to low all the time) put cutlet balls in the pan. Fry both sides alternatively for 3 minutes each and a bit more if you think they are not crispy. Also pick up the cooked ball with a tong/ and roll the sides in the pan smoothly so that the sides also get cooked. (I have not seen any recipe that explains this step) check my video on Facebook post as Blog doesn't allow videos.

And... Your cutlets are ready. Try them with imli chutney and little curd. You won't regret and your guests would love them.

Easy breakfast ideas - Oats Upma.

Nothing complicated, nothing extra ordinary about it, not even the first time preparation that I usually "brag" about😀😀😀.

 Actually, I want to help friends who are reluctant to enter into the kitchen even to fetch a glass of water.. yes, you.. you can also do it when you have no assisrance at home. So let's get going.

The quantity given is good for 2 people, if you making just for yourself or for the family or guests, reduce/raise the quantity accordingly.

Ingredients:

Oats 1cup/small bowl approx. 150gms. (I used Quakers, easily available, but there are many brands easily available, chose any)

Cooking oil - 2 tbsp I used olive oil

Turmeric powder - 1/2 tsp I used zizira from Meghalaya

Table Salt - 1/2 tsp

Curry leaves - about 12 leaves

Coriander leaves - 10 gms

Asafoetida - 1/8 tsp /small pinch

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Red chili powder - 1/4 tsp

Raw mango powder - 1/2 tsp

Coriander powder - 1/2 tsp

Green chili - 2 medium size

Ginger - 1/2 inch piece/10 gms

Onion - 1 medium size/ 40-50 gms

Sugar - 1/2 tsp

Lemon to squeeze - 1/2 tsp

Resins/kishmish - 12-15/10 gms

Process.

Roast oats in a pan for about 3 minutes on a low flame. Add 1/4 tsp turmeric powder and 1/2 tsp salt and roast for another 3 minutes or till you start getting aroma from  the mixture. Shut the flame and remove the content in a bowl and keep it away to cool.

Use the same pan and add 2 tbsp oil and heat it on low flame for about a minute or till you see and smell the oil fumes. Add a pinch of asafoetida and mix it, add crushed green chili, ginger and curry leaves and run it for a minute/keep mixing. Now add onion and cook for about 5 minutes on low flame till onion changes its colour and becomes translucent. Add 1/4 tsp amchoor/Raw mango powder, 1/4 tsp Red chili powder and 1/2 tsp sugar and mix for another minute. Now add the roasted oats to the mixture and keep running it till all ingredients are homogeneously mixed. Ensure that the flame is low to medium low all the time. Now add 1/4 cup about 50 ml  warm water and mix it thoroughly, mixture would still be dry, now add another 1/4 cup of warm water and mix well.. water mixing should be done in small quantities and gradually so that the mixture doesn't become lumpy or running. Cook for another 5 minutes and add coriander leaves and resins, squeeze the lemon and mix for another minute and switch off the flame.

Your nutricious, tasty breakfast that looks appealling and appetizing is ready. Take it in a plate. If you are from Indore, you may want to spray some long senv over it. If from South or West or from whichever other place use any popular noodle senv or masala boondi. Bring a cup of tea and you are set on the breakfast table. Should you have Alexa nearby just ask her to play your favourite music and your day is made.