My hubby's cousin had
a sweet lil daughter few months ago and now she is back home with the
sweetheart and is busy settling down. Poor thing, she has been away for a few
months and so it must be extremely difficult getting things in order. So I
thought why not cook up a few goodies for her so she doesn't have to do much
cooking next week.
And so I thought
cutlets would be a good idea. Cutlet is such a common snack in India that
almost anybody would know how to make it. But beef and mutton cutlets are a familiar
sight mostly in Kerala given the largely vegetarian population of other
places in India .
Back home, my mom
would always stock up meat (beef) cutlets in her freezer because we used to
have unexpected guests all the time and cutlets always helped make up for the
absence of any other non-veg dish. My sister and I used to polish off a good
number of them at a sitting. Cutlets are usually deep fried, but I don't use
that method. I only shallow fry them with drizzles of oil on a non-stick pan.
You can also grill them.
Anyways, cutlets are a
great snack when you have company or otherwise. You might think that the
procedure is all too long and painful but in reality it is not so.
This definitely is a
winner with young and old alike. Hope you enjoy it.
Ingredients
Beef - 1/2 kg
Vinegar - 1 to 1 1/2
tbsp
Water - 1/4 to 1/2 cup
Big onion - 2 (big)
Ginger - 1/2 inch piece
Garlic - 2 cloves
(optional)
Green chilli - 2 to 3
Pepper - 3/4 tsp
(adjust as per spice tolerance)
Potato - 2 (big;
boiled & mashed)
Curry leaves
Egg - 2 (beaten)
Breadcrumbs
Oil
Method
Boil and cook the beef
in a pressure cooker along with a pinch of salt, vinegar and water till done.
Let all the water evaporate.
Finely chop ginger,
garlic, green chillies and onions. Also, mince the cooked beef and keep aside.
Heat oil in a wok. Add
finely chopped ginger, garlic, green chillies, onions and curry leaves and
saut'e till onions become soft, transparent and reduces in quantity. Into this,
add the minced beef along with pepper and salt (be careful while adding salt as
the beef has already been cooked with a little salt) and saut'e till browned
here and there. Make sure all the moisture evaporates, but be careful not to
dry out the mixture too much. Check for salt at this time. Keep this
mixture aside to cool down. Once cooled, add the mashed potato and
combine well. Now, take small amounts of this mixture and shape it into
whatever shape you want, dip in beaten egg, roll in breadcrumbs and shallow
fry/deep fry or grill. Garnish with onion rings.
Notes: You can simply
fry the cutlets just by dipping it in the egg batter and omit the breadcrumbs.
It tastes good this way too.
You can use the same
recipe for chicken cutlets too. I have not used garam masala for the above
recipe, but you could add some while making chicken cutlets.
Source:
My Mom
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