Posts Tagged ‘cutlet’

Nutrela Patties

Posted: March 23, 2011 by incidentalcooksuman in Breakfast, Indian Food, Snack
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I always keep a packet of nutrela chunks in my pantry because you can make so much out of it. When I am not in mood of elaborate cooking this always comes to my rescue. Throw in some veggies, potatoes and rice and add some soya chunks to have a wholesome meal.

Recently I have asked my hubby to get some soya chunks from Indian grocery store on the way to home. And  instead of getting soya chunks, he got a packet of soya granules. Those of you who uses this product will know that there is no difference in packet and both looks the same. And this granules are sitting in my pantry since then. So, in order to use this I decided to make some patties and it really turned out wonderful.

I am glad that he mistakenly got something good for me to try my hands on. Or else I would never have thought of getting these granules and making patties out of them. Even my son enjoyed eating couple of bites of the patties though it was bit spicy for him.

Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Ingredients:

  • 1 cup soya granules
  • 1 large potatoes
  • 1/3 cup frozen green peas, thawed
  • 1/4 cup frozen sweet corn, thawed
  • 1 small carrot, cut in small cubes
  • 1 green chilli, devined and chopped
  • 1 small red onion, chopped
  • 1 cup fresh methi leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worchesterire sauce
  • 1/2 cup bread crumbs
  • salt to taste
  • Oil for frying

Method:

  • Wash and pressure cook potato. Once cooled, peel and mash the cooked potatoes.
  • Keep soya granules in hot water for 5-10 minutes. Drain the granules and keep it aside.
  • In a hot boiling water, add carrots, peas and corn and boil for 5-7 minutes. You want veggies to be tender not overcooked, once done, drain the same and keep it aside.
  • In a large mixing bowl, add the mashed potatoes, veggies and rest of all the above mentioned ingredients.
  • Take a handful of mixture, form it into a smooth ball by lightly pressing in between your palms. Repeat the same to complete the rest of the mixture.
  • Make an assembly of three plates, one with bread crumb mixture, beaten eggs and soya patties.
  • Dip soya patties in beaten eggs and then in bread crumb mixture and slightly press to flatten it. Repeat the same to complete the rest of the patties.
  • Heat oil in a flat pan over medium high heat, fry the patties in hot oil on both the sides until golden brown and crispy. Do not turn to other side until one side is completely done. Drain excess oil on paper towel.
  • Repeat the same for the rest of soya patties.
  • Serve hot with ketchup and enjoy.
Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Vegetable Chop/Cutlet

Posted: September 13, 2010 by incidentalcooksuman in Baking, Indian Food
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Recipe Yields: 8-9 Vegetable Chop 

Vegetable Chop/Cutlet 

Vegetable chop is a popular snack in eastern part of India.  We would have this almost every evening during our summer stay in Kolkatta at my grandparents house. We would wait for our uncle to come home with this hot cutlets/chop in thongas (which is a bag made out of newspaper).  We would dig into his bag as soon as he came home and find things to indulge ourselves. 

Everyday something different to eat and enjoy. Good old days and memories which we still cherish and get nostalgic about. 

Vegetable Chop is a deep-fried snack with lots of veggies mashed and then coated with bread crumbs.  To make it bit more healthier I have decided to bake this instead of frying. It turned out exactly the same as in my memory and i was transported back in time. 

Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Ingredients: 

  • 1 small beet root, boiled, mashed
  • 1 small potato, boiled and mashed
  • 1 medium-sized carrots, boiled and mashed
  • 1 cup cauliflower florets, boiled and mashed
  • 1/2 cup frozen peas
  • 1 small white onions, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 3 green chillies, devined and chopped
  • 1/4 cup slightly roasted peanuts in oil
  • 2 tablespoon raisins
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh coriander leaves, chopped
  • salt to taste

For the coating 

  • 1/2 besan/chick pea flour
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup bread crumbs

Preparation: 

  • In a large bowl, mash all the boiled vegetable together, add salt to taste and keep it aside.
  • Heat oil in a pan, add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add turmeric powder, coriander powder, red chilli powder, garam masala powder and peas to the pan. Cook for 2-3 minutes.
  • Now add the mashed vegetables to the pan and cook for 2-3 more minutes. Turn off the gas and add peanuts and raisins to the mixture and mix altogether. Keep it aside to cool.
  • Meanwhile, prepare the coating batter by combining all of the ingredients mentioned above except the bread crumbs.
  • Now with the vegetable mixture, make elongated balls and keep it aside.
  • Line a baking sheet with parchment paper and preheat the oven to 375 deg farenheit.
  • Take the vegetable balls and dip it in the prepared batter properly and then coat each ball with bread crumbs and place on the baking sheet.
  • Repeat the above steps to complete the rest of the balls.
  • Once done, bake the vegetable chops in oven for 30-35 minutes turning once in a while. Cook until the chops are golden brown from outside.
  • Cool off and enjoy with ketchup and salads.
Vegetable Chop/Cutlet

Vegetable Chop/Cutlet