CHICKEN CUTLET

 INGREDIENTS:-

1. Chicken minced meat               1 cup
2. Onion                                        1 
3. Ginger                                       1"
4. Garlic                                        10
5. Chilly powder                           2 tsp
6. Pepper corns                             10
7. Salt                                            2 tsp
8. Bread slices                               4
9. Garam masala                           1 tsp
10. Oil or butter                              2 tbsp

METHOD:-

• Grind the above ingredients to a smooth paste, except oil.
• In a mixer jar add first pepper corns, ginger, garlic, onion, and grind.
• Then add minced meat, cut bread to pieces, add chilly powder, salt and grind.
• Whip for 3 or 4 times and then grind to smooth paste.
• Shape as 4 balls and flatten lightly and keep it aside for 10 minutes.
• Heat pan and add 1 tbsp of oil to fry 2 cutlets at a time.
• Turn over and roast evenly on both sides.
• Roast for 5 minutes on low heat till done.
• Serve with tomato sauce, with bread sandwich.

EGG CUTLET

 INGREDIENTS:-

1. Eggs                      6 nos
2. Potato                    3 nos
3. Onion                    4 nos
4. Green chilies         6 
5. Coriander leaves    handful
6. Mint leaves            little
7. Cumin powder       1 tsp
8. Dhania powder      1 tsp
9. Garam masala       1 tbsp
10. Turmeric               1 tsp
11. Chilly powder       2 tsp
12. Salt                        2 tsp
13. Oil                         3 tbsp
14. Oil                         for frying
15. Bread crumbs        1 cup
16. Lemon                    1 tbsp

FOR MIXING:-

1. Bengal gram flour      1 cup
2. Maida                         1/2 cup
3. Corn flour                   1 tbsp

METHOD:-

• Cut onion, chilies, coriander, and mint leaves. cook potatoes and mash.
• Heat oil fry onion, chilies, ginger-garlic paste, add eggs and scramble.
• Add salt, chilly powder, cumin, dhania, turmeric powder.
• Mix and add garam masala, potatoes, mix well. Fry until dry.
• Add coriander, mint leaves and lemon juice mix well.
• Cool it and add 3 flours, mix and knead to a dough.
• Make small balls, pat lightly and coat with bread crumbs.
• Heat oil and deep fry the cutlets to a dark brown color.
• Fry until crisp, serve hot with mint sauce, and tomato sauce, cut onion
• Refer mint, and tomato sauce from this blog

VEG CUTLET

 INGREDIENTS:-

1. Potatoes                     10 big
2. Onion                         3 nos
3. Ginger-garlic paste    1 tbsp
4. Turmeric                    1 tsp
5. Chilly powder            2 tsp
6. Green chilies              4
7. Coriander leaves        handful
8. Oil                              3 tbsp
9. Oil                           for frying
10. Salt                            2 tsp
11. Garam masala           1 tbsp
12. Cumin powder          1 tsp
13. Lemon                       1 tbsp
14. Bread crumbs            1 cup

FOR MIXING:-

1. Bengal gram flour      1 cup
2. Maida                         1/2 cup
3. Corn flour                   1 tbsp

METHOD:-

• Wash and cook potatoes for 3 whistles, let the pressure settle down by itself.
• Cut onion, coriander leaves, chilies to a small pieces.
• Peel and mash potatoes, heat 3 tbsp of oil saute onion, chilies for a minute.
• Add chilly powder, turmeric, ginger- garlic, and salt.
• Mix well and add potatoes and fry for a minute.
• Add coriander leaves, squeeze lemon and cool it.
• Add bengal gram flour, maida, corn flour to the potato mix.
• Mix and knead as a dough consistency.
• Make small balls and pat lightly, coat with breadcrumbs on both sides.
• Heat oil amd deep fry the cutlets on medium heat until crisp.
• Serve with mint sauce, tomato sauce, cut onion.