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Hello Dev!
Here is the recipe of Vegetable cutlet for you!
VEGETABLE CUTLET:
Ingredients:
Frozen mixed vegetables- 2 cups
Ginger paste-1 tsp
Garlic paste- 1 tsp
Green chilli paste- 1 tsp
Chopped onion- 1 cup
Cooked and mashed potato-2 cups
Breadcrumbs- 2 cups
Bread- 4 slices
Garam masala powder [optional]- half spoon
Vermicelli- 200gms
Chopped coriander-half cup
Salt to taste
Enough oil
Corn flour-1 cup
Plain flour- half cup
Chilli powder- half sp
Procedure:
Heat a pan and pour 3 tbsp of oil. Add the onion and fry well for a few minutes. Then add the pastes and fry for a few seconds. Add the mixed vegetables with the turmeric powder. Cook them till they are done. Add the mashed potato with enough salt and the chopped coriander. Mix well on slow fire. When slightly cooled, soak the bread slices in a little water for a minute, squeeze out the water, mash them finely and add this to the cutlet mixture. Mix well. Make a thin batter with the corn flour, plain flour, chilli powder and salt. Make small balls out of the cutlet mixture, flatten them, roll in breadcrumbs, dip in the batter and again roll in broken vermicelli. Fry them to golden brown. They can either be deep fried or pan fried.
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Thanks for the recipe,Mrs.Mano... I'll be making it this thursday for a high-tea...will let u know the feedback once i make it...:)
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Dear Badri!
Though it is traditional, I am not aware of this really. I think that this recipe of Aadi pandigai belongs to Brahmins community. Normally, non-Brahmins always prepare this thengaipal as a side dish for aappam. As I am living in a foreign country for more than 30 years, I have not a chance to share these pandigai specials with anyone in India.
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Dear Mrs. Mano,
I am planning to prepare Gutti Vanakaya kura that recipe's ingredient list calls for onion and Garlic but it is not present in any of the steps in the method Can u let me know about it.
I tried the Vegetable cutlet in pan fry method. The sides were not brown only the center portion of the cutlet turned brown. Can u suggest some tips on this.
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Dear arrecipes!
I regret for the mistake in the ‘Gutti vankaya kura’ recipe. Fry the onions and the garlic in the oil on slow fire until they are done before adding the stuffed brinjals.
Regarding pan-fried cutlets- It is difficult to make the sides of the cutlets browned as there is very less oil. That is why when the cutlets are pan-fried, we must make the cutlets very thin.
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I have made some corrections in the recipe of ‘Mutton podimas’ and so I am posting the same recipe again here.
MUTTON PODIMAAS [KARIPPODI]:
Ingredients:
Boneless mutton- 100 gms
Garlic paste - half sp
Finely chopped onion-3
Gram dal- half cup
Shredded coconut- 2 tbsp
Finely chopped tomato- half cup
Finely chopped coriander- half cup
Turmeric powder- 1 sp
Oil- 4 tbsp
Salt to taste
Garlic flakes [small]- half cup
Ginger paste- 2 sp
Chopped onion- 2 cups
Powder the following:
Cloves-2
Cinnamon-2 pieces
Cardamom-2
Fennel seeds- 1 sp
Procedure:
Cut the mutton into very small pieces. Powder the gram dal finely. Heat a pan and pour a cup of water. Add the muttons pieces along with garlic paste, 1sp ginger paste, half of the ground powder and shredded coconut with enough salt. Cook the mutton on slow fire. When the water is evaporated completely, put off the fire. When cooled, mash the mutton pieces with the help of a mixi. Again heat the pan and pour the oil. Add the chopped onion and fry well. Then add the ginger paste and the garlic flakes and fry them on slow fire until they are cooked. The colour of the garlic should not be changed. Otherwise the taste will be changed. Then add the tomato with the turmeric powder and cook until the tomatoes are well mashed and the oil floats on top. Add the remaining ground powder and cook for a few seconds. Then add the mutton with the chopped coriander leaves and cook for a few minutes. Sprinkle the gram dal powder gradually and mix well. Cook it for a few more seconds and put off the fire.
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Dear Mrs. Mano,
Thank you for the recipes!! I will post my feedback once i tried those. As I am a vegeterian, which one will opt to substitute the chicken? vegs./paneer/tofu?
Thank you!
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Dear Mrs. Mano,
Would appreciate if you could give us the recipe for Thayir Rotti.......thank you for all the extensive effort you put into this forum........Regards.........Suvai... :)
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Hi Badri,
I make pachai paruppu payasam ( dry roast the pachai paruppu ) with the same method your mom has mentioned for Thengai Paal... Probably thats how the original recipe of Thengai Paal got improvised!!!......regards.....suvai
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Dear Mrs. Mano,
I made Gutti Vanakaya Kura and it was delicious. It went well with Chicken Biryani. Thanks for sharing ur wonderful recipes with us.
