It has been a very very long time since I posted anything here. I was undergoing ayurvedic treatment with a lot of dietary restrictions which prevented me from trying out new recipes. I usually post a recipe after making the dish, measuring each ingredient carefully, and of course tasting it.
Finally when I was fit enough to start experimenting in the kitchen I was faced with yet another big problem. It was nothing but starting trouble. I did the cooking, took pictures, but I was lazy to put a new post in the blog. It took quite a while to overcome that.
I like cutlets. It was one of the many things I had to avoid for more than a year. ( not only cutlets, all types of fried food were banned with a lifetime ban on papads and pickles) I am making paneer cutlet for the first time and the recipe is the same for any kind of vegetable cutlet.
INGREDIENTS
1. Paneer - 200 gms
2. Potato - 1 medium sized
3. Chopped onion - 2 table spoons
4. Curry leaves - 1 sprig
5. Green chilli - 1 ( chop)
6. Chopped ginger - 1 tea spoon
7. Chopped garlic - 1 tea spoon
8. Garam masala powder - 1 tea spoon
9. Salt
10. Vegetable oil
12. Bread - 2 slices
METHOD
1. Chop the paneer (can be done in the mixie)
2. Boil the potato. Remove skin and crush lightly. Do not mash.
3. Heat 1 table spoon oil in a pan and saute the onion., chilli, ginger, garlic and curry leaves. Add garam masala and salt and mix. To this add the paneer followed by potato. Mix carefully and make 6-8 balls.
4. Powder the bread in a mixie (or use bread crumbs) and spread on a plate.
5. Make a loose paste of maida with water.
6. Flatten each paneer ball a little, dip in the maida paste and cover with bread crumbs.
7. Heat oil in a pan and fry the cutlets. Flip when one side is done.
