Answer:
Vegetable Cutlet
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Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.
Heat grease in a vessel and fry the chopped onions until golden brown. Then add mash potatoes, steamed carrots and peas. Fry for 10 minutes & make the addition of garam masala, chili powder & salt and saute all right. Remove from heat and permit it cool down. Make lemon sized balls out of this veg mixture.
Add some marine to maida and make it as a join. Dip the vegetable balls contained by the maida paste and coat beside rusk powder. Flatten this into thin patty.
Heat 2 tbs of oil contained by a shallow frying pan and fry few cutlets at a time until both sides become brown (turn it once). Repeat this until all the cutlets are fried (Pour some grease every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a apposite accompaniment.
CHICKEN CUTLETS
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1 pint of cooked chicken, coarsely chopped
1 cup heavy cream
3 tablespoons butter
1 tablespoon flour
1 teaspoon brackish
4 tablespoons mushrooms, finely chopped
4 eggs
2 cups bread crumbs
1/4 teaspoon Bell seasoning or powdered sage
1/2 teaspoon pepper
1/2 teaspoon onion juice or onion powder
1 teaspoon parsley, chopped
Combine chicken beside salt, Bell's seasoning or sage, pepper, onion liquid or powder, lemon juice, and chopped mushrooms; put the cream on the stove contained by a large skillet; whip the flour and butter together until smooth and light, and when the cream begin to boil, stir this into it; stirring constantly until the sauce boils again.
Add the seasoned chicken and cook for three minutes; beat two of the eggs until wishy-washy and stir them into the boiling ingredients.
Remove from heat promptly and pour into a flat dish, to cool in the refrigerator for an hour or so.
Butter a cutlet mould or hamburger press thoroughly and sprinkle some crumbs into it; pack beside the chicken, and then make available the press a touch on the table to make the cutlet drop out. The press is buttered just once, but is sprinkled with crumbs respectively time a new cutlet is formed. When adjectives the chicken has be used, beat the two remaining eggs contained by a deep plate and put some of the crumbs surrounded by another plate.
Drop the cutlets into the eggs first, and then into the crumbs. At serving time put them into a weighty fryer, at about 360 degree, and being particular not to crowd them, fry for two minutes.
I've never made vegetable cutlet, but down here (in Hawaii) I love chicken cutlet. I don't know if culture on the mainland make it indistinguishable way as we do, but for us over here, it's pretty simple.
Get palm sized boneless, skinless, chicken thighs and flatten them. Roll them within flour, then egg, next your favorite kind of breadcrumbs. Fry on prevailing conditions heat for 7-8 minutes. Make some of that package brown gravy, pour it over and you're good...
I would guess vegetable cutlet would be similar.
for vegetable cutlet, u required vegetable and, for chicken u required chicken.
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