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Friday, 23 December 2011

From my Kitchen Diary Part ii

  The importance of being a vegetarian is being realised by the people all over the world.The reason why people are shifting to vegetarianism  is that they are  becoming aware of the fact  that  vegetarian food is beneficial for health.Today I am giving recipes for making vegetarian cutlets.
Many people  confuse  cutlets  for  kebabs. Generally Kebabs are wrapped on skewers  and grilled on coal or in the oven. Cutlets are fried in oil. They can be deep  or shallow fried according to the taste and requirement of the family.If we know the basics of making cutlets we can use any vegetable. Generally people make mixed vegetable cutlets. They are very delicious. I am writing the recipes of cutlets,which many people don't make and are very  tasty.In our family these are favourites  with the adults and  the children alike.I will  write recipes of  four  varieties.Chick pea cutlets, Yam cutlets,.Sago cutlets and Beetroot  cutlets.
  • Chickpea cutlets    Ingredients:-
  • Chickpeas  (Kala Chana)  1  cup
  • Ginger/garlic paste 1 tb spoon
  • Coriander leaves
  • Bread slice             1
  • Potato                1 medium
  • Salt
  • Garam Masala(Ground black cardamom,pepper.cinnamon,)
  • red chili powder
  • Oil for frying
  • Method :-
  • Soak chickpeas in water for 5 to 6 hours.Boil it in pressure cooker  till tender(about 10-15mts).Strain the peas.Don't throw the water.It can be used to make soup.Keep the boiled peas aside. Boil the potato.Mash the peas, bread slice  and potato very well.(don't use the blender, otherwise the cutlets will not bind )Add salt, spices, finely chopped coriander leaves,  ginger garlic paste and red chili powder. Make balls of the size of a lemon and flatten  between  the palms of your hands. Now fry the cutlets.It is your choice.They can be shallow fried  or deep fried on medium heat.They should be evenly browned. Serve
  •  hot with mint chutney or tomato ketchup. 
  •  Yam(jimikand) Cutlets :-The cutlets with yam are prepared exactly like chickpea cutlets.The only difference is that the yam does not require to be soaked in water.You can cut medium sized pieces and boil them.
Both of these cutlets are very much liked in our family. Many times it has happened that when these cutlets are served to guests  people cannot believe that they are vegetarian dishes.
mouth watering cutlets

Sago (Sabudana) cutlets  Ingredients:-
  • Sago  1 cup
  • Potatoes   3 medium
  • Paneer(cottage cheese)  1/2 cup
  • Salt
  • pepper powder
  • Oil for frying
  • Method
  • Soak the sago in  one and a half cups of water for about forty five  minutes.The sago should  look translucent and and not lumpy. If  some water remains, it should be  discarded. Mash the potatoes and paneer to form a very smooth paste.Add salt and pepper.Mix well  Now fold in sago gently into the potato paneer paste.Ensure that there is no water in the sago.If you find some traces of water ,dry it with tissue paper.Shape   like cutlets and deep fry in medium heat.The sago granules present a very attractive look. Serve hot. The children just love to have these cutlets.
  • Beetroot Cutlets Ingredients:-
  • Beetroot  1/2 kg
  • Carrot     250 gms
  • Green chillies  two or three finely chopped
  • Ginger garlic paste  1ts spoon
  • Garam masala
  • Salt
  • All purpose flour about 1/2 cup
  • Cashew or peanuts  coarsely ground
  • coriander leaves
  • Oil for frying
  • Method:-
  • Grate the beetroot and the carrot 
  •  Squeeze the water
  • Add all the ingredients, mix well and fry(deep or shallow)
The recipes given above  are all very simple to prepare.I am sure you will enjoy  preparing  them and your family relishing them.Happy eating!!


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