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How I Was Introduced to these Cutlets
Last week I was talking to my friend Dharini and she asked me to put the recipe of these traditional veg. cutlets on the blog. This conversation of making these beautiful cutlets gave me a tour back to my childhood. The days, where my dad used to take me to this local restaurant name Gurukrupa in our city.
So, the veg. cutlets and dosa's were very famous from this restaurant we used to go. The problem was everything will sell out very quickly and if we were late we would end up eating only dosa's and medhu vada's and our craving for our favorite cutlets will lose its way. But, Dad being super dad almost every time, managed to take us in the hours when we will manage to get these beautiful cutlets. Isn't it amazing how we like certain food from certain places/ restaurants only? Our love for Cutlets from this very restaurant is more than 25 years old now.... and it amazes me now when I think about it.
What are Vegetable Beetroot Cutlets?
The Vegetable Beetroot Cutlets are traditionally known as the Veg. Cutlets. They are made by steaming or boiling Beetroots, Potatoes, Carrots and Green Peas with Garam Masala as the main spice along with some red chili powder, cumin powder and coriander powder along with ginger and green chili paste. These are traditionally deep fried or shallow fried. They are crispy from the outside and beautifully soft on the inside. This appetizer is enjoyed by families on a Sunday evening, or sometimes for breakfast and sometimes people make them exotically by adding coconut and roasted peanuts for guests.
Can we make Baked Vegetable Beetroot Cutlets ?
I personally almost try to avoid deep frying everything possible. These cutlets are one of them. As I mentioned earlier my friend asked me to blog the recipe of veg. cutlets and the condition was they should be baked, so yes, I made a baked version of these beauties. They absolutely bake to perfection, crisp from the outside and soft on the inside. These cutlets need a lot of patience while baking though, if you want them to brown nicely and have a crispy texture on the outside. It takes good 40 mins to bake them, but the outcome is so scrumptious and delectable , you just cannot resist.
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Vegetable Beetroot Cutlets
Vegetable Beetroot Cutlets are traditionally known as the Veg. Cutlets. They are an appetizer or a tea time snack and are made for special occasions too. These are made with Beetroots, Potatoes, Carrots and Green Peas spiced with ginger and green chili paste, garammasala, and some more spices.
3 Tbsp Oil To Brush the Cutlets to avoid drying and cracks in the oven
Salt to Taste
2 TspGreen Chili and Ginger Paste
Instructions
Boil the water in a heavy bottom Pot.
Add Chopped Potatoes, Beetroots, Carrots, and Green Peas as shown in the photo in the steamer pot. Place the steaming pot on top of the heavy bottom Pot and close it with the lid. It will take about 10 to 12 minutes for the veggies to boil.
If you want to pressure cook them Wash and rinse the veggies. Place them in a pressure cooker. Add about 2 Cups of water and pressure cook them for 3-4 whistles.
I shredded boiled carrots and beetroots using my food processor. If you don't have a food processor, you can use the hand shredder and shred the veggies.
Mash the boiled Potatoes separately. Now place them all in a bowl as shown in the photo. AddGaram Masala, Red Chili Powder, Coriander Powder, Cumin Powder and Salt. Also, add green chili and ginger paste.
Now add 1/2 Cup of Bread Crumbs and give it a mix. I needed almost a little less than a cup to make a dough ball from the mix.
Line a Baking Sheet with parchment paper and preheat the oven at 375 F.
Before rolling your Cutlet veggies in a ball, taste it. Add the spices accordingto your taste if you feel something is less. Once you feel the perfect taste roll it into a ball.
I used a Heart Shaped Mold to give them a heart shape, but you can give them any shape you like.
Roll them into Bread Crumbs and Place them 2 cms apart on the baking tray.
Before placing the cutlets in the oven brush them with some oil to avoid drying and cracks in your cutlets.
Bake them at 375 F for 20 mins on each side. Serve them hot with Coriander and Mint Chutney, and Ketchup.
You can also Shallow Fry them. The steps remain the same. Add 2 cups of oil in a flat pan and let it heat and add the cutlets. this will take about 10 mins.
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Try to stick to pan-frying the cutlets for a delicious outcome to prevent excessive oil absorption or breakage of the cutlet. If opting for deep frying, maintain a precise oil temperature. If not, there are chances that the cutlet might absorb excessive oil or break apart.
Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. Add the garlic cloves in and toss everything to coat in the oil. Roast for 40-50 minutes, or until tender, turning halfway through.
If your cutlet mixture is still too wet and hard to make lumps/balls out of it, then crank up the heat and cook the mixture on high heat while stirring continuously to remove excessive moisture.
Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes.
Alternatively, you can steam whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.
Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.
Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.
Beets are not only nutritious but also incredibly delicious and easy to incorporate into your diet. You can juice, roast, steam, or pickle them. For a convenient option, you can purchase them precooked and canned. You can even enjoy them raw, either sliced thinly or grated.
The best way to keep the chicken crispy is to set a rack on top of a sheet pan and allow the cutlets to drain on that rather than paper towels. You can keep them in a 250 degree F oven for up to an hour before serving to keep them hot and crispy.
To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if you're using breadcrumbs, will prevent them from falling off.
Hence the golden rule for muffins: don't over mix your batter. For this reason, it's always advisable to sift dry ingredients together before adding them to your wet mix. Michael advises sifting at least twice, even three times if you're making a particularly delicate bake.
If you're still not sure if your beets are mature, push away the soil around the base of some of your beet greens and expose the top 1/3 of your beet roots. If the tops of your beet roots are about the size of a golf ball or larger, they should be ready to harvest.
Aita's favorite (and least messy) way to make beets is to roast them under a thick layer of salt. The salt draws out moisture, which will reduce the amount of juice, he explains. To do it, you'll need about a pound of kosher salt for every pound of beets you use.
Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.
For making any kind of cutlet we need bread crumbs or flour to bind the ingredients. But my recipe can be made without both of them by simply replacing bread crumbs with flattened rice/ poha or roasted gram flour (sattu).
Always dip your chicken in beaten egg before coating
Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.
As previously mentioned, the chicken loses moisture (and fat) as the cooking time increases, resulting in a rubbery texture. You can't go back and re-make the chicken, but the good news is there are ways to fix it. You'll need to add more liquid and fat back to help the chicken become more tender and enjoyable.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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