#Can Rava be used instead of bread crumbs?

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How to Make Vegetable Cutlet at Home Step by Step?

Veg cutlet is a very tasty and wonderful snack. You can make it easily in the evening or morning breakfast and feed it to everyone. It does not take much time to make and everyone likes it.

Taste- The taste of veg cutlets is pungent and peppery. Due to the spices added to it, it looks spicy and tasty. If you eat a veg cutlet with tomato sauce or chutney, it will look more amazing.

Everyone loves the taste of veg cutlets. If a guest or friend comes to your house, you can easily feed them by making wedge cutlets. If you want, you can also make these children in tiffin. Although these are available everywhere in the market, but if you want, you can easily make them at home. All the ingredients for making it are easily mixed. Today we have brought for you an easy method with the help of which you can easily prepare delicious veg cutlets.

Everyone loves the delicious taste of veg cutlets, whether you make it in the morning breakfast or in the evening everyone will like it. Everyone likes its delicious and fun taste.

Material for Veg Cutlet Recipe

1/4 cup Maida

1 cup water

1/2 cup cabbage

6 bread slices

4 potatoes boiled

1 carrot grated

1 tsp coriander powder

1/4 tsp black pepper

1/4 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp dry mango powder

1 tsp ginger paste

2 tsp oil

Salt

How to make Veg Cutlet Recipe?

To make the wedge cutlet, first take the refined flour and sieve it with the help of a sieve. Now take refined flour in a vessel and mix it well with a little water. Beat it and prepare a smooth batter.

Add black pepper, red chilli, coriander, ginger paste, mango powder, garam masala and salt and mix it well.

Now grind the bread and break them into powder. Put the boiled potatoes in a bowl and mix well, now add the remaining vegetables and mix.

Add the bread powder to this mixture and mix all the mixture well. Your cutlet is ready.

Now take this mixture in your hand and shape it with the help of palm to make cutlets. Dip this piece in maida batter and keep it on a plate. Make all the cutlets like this and keep them in a plate.

Now put oil in a pan and place it on the gas for heating. Take 2-3 cutlets at a time and put them in the pan and fry them well on both sides. When it fry, take them out by laying napkins in a plate.

Fry all cutlets like this. Your delicious and wonderful veg cutlets are ready, serve them with tomato sauce or chutney.

[steamedtangerine]

MUSHROOM CUTLETS

(by Dassana Amit)

2 medium to large potatoes or 185 to 200 grams potatoes - boiled and mashed

2 teaspoon oil for cooking mushrooms

1 small onion or 30 grams onions or ¼ cup finely chopped onion

1 teaspoon ginger garlic paste or 3 to 4 medium garlic cloves and ½ inch ginger - crushed to a paste in a mortar pestle

2.25 to 2.5 cups chopped white button mushrooms or 200 grams mushrooms

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon cumin powder

½ teaspoon garam masala powder

2 tablespoon besan (gram flour)

1 to 2 tablespoon chopped coriander leaves or parsley leaves

salt as required

1 to 2 tablespoon sooji (rava or cream of wheat)

3 tablespoon oil for frying cutlets

preparation

Firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). You can cook potatoes in a pan or a pressure cooker. I usually steam them in a electric cooker or pressure cooker.

For pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. Also add 1/4 tsp salt while pressure cooking. The potatoes should be completely softened and well cooked.

Drain the water and take the cooked potatoes in a mixing bowl. Let them become warm. Peel and mash them with a potato masher or fork. Keep the mashed potatoes aside.

When the potatoes are cooking, rinse or wipe 200 grams button mushrooms. Chop them finely, but not very finely, as we want their chunky texture in the cutlets. Keep aside.

Chop 1 small onion and keep aside.

cooking mushrooms

Now heat 2 tsp oil in a pan.

Add 1/4 cup finely chopped onion.

Stir and saute the onions for two minutes.

Then add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.

Add the chopped mushrooms.

On a medium flame saute the mushrooms. The mushrooms would release a lot of water first.

Continue to cook till all the water evaporates and the mixture becomes dry.

Lower the flame and then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder.

Mix the spices with the mushrooms.

Season with salt as per taste.

Keep the flame to low and add 2 tbsp besan or gram flour.

Mix the besan and saute for a minute stirring continuously. Instead of besan, you can also use rice flour or corn starch. If using rice flour or corn starch, then add them at step 19 when the mixture has cooled down and mix well.

Switch off the flame. Then add 1 to 2 tbsp chopped coriander leaves or parsley. Mix again.

Now add this mushroom mixture to the mashed potatoes.

Mix everything very well. Check the taste and add more salt or spices if required. Allow this cutlet mixture to cool down. Otherwise the mushroom patties absorb a lot of oil while cooking.

If not making immediately, you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.

preparing and frying mushroom cutlet

When the cutlet mixture has cooled down, make small to medium-sized balls and flatten them. Keep aside.

Take 1 tbsp rava (sooji or cream of wheat) in a plate. Coat the mushroom patties with the rava. Dust off the excess rava and keep aside.

Instead of rava you can also use bread crumbs or rice flour for coating. You can even make a paste of gram flour (besan). Coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.

Heat 3 tbsp oil in a tawa or a frying pan. Do use a thick bottomed pan or tawa.

When the oil becomes medium hot, place the mushroom cutlets on it.

When one side becomes crisp and golden, flip each cutlet and fry the other side.

Flip them once or twice to get a even colored golden crust and for even cooking.

Once done, remove and place them on paper kitchen towels to remove excess oil.

Serve mushroom cutlet hot or warm plain with a chutney or sauce. You can also make sandwiches, burgers or wraps with these cutlets

This is a more extensive recipe then the Polish one I was going to post, but I wanted something more vegan-friendly that didn’t use egg.

https://www.vegrecipesofindia.com/mushroom-cutlet-recipe-mushroom-patties/

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Thekua | Baked Thekua Recipe

New Post has been published on http://mycookingjourney.com/thekua-baked-thekua-recipe

Thekua | Baked Thekua Recipe

Thekua | Baked Thekua Recipe, is a popular festive recipe from the states of Bihar and Jharkhand. 

Indian Cuisine is a treasure of recipes and the more we dig into a particular cuisine, the more we come across traditional recipes. I am part of a Facebook Group called ‘Recipe Swap Challenge’. Each participating member is paired with another member and we have to cook from our pair’s blog. This month, I am paired with Poonam Bachhav, who blogs at ‘Annapurna‘. I chose to make this Thekua | Baked Thekua Recipe, which is a popular snack as well as a festival recipe from the states of Bihar and Jharkhand.

Poonam has a wide variety of traditional recipes from the Northern and Central part of India and her blog was a treasure for me to explore some very new dishes. I chose to make this Thekua | Baked Thekua Recipe from her blog as this was an entirely new recipe for me and also the ingredients are something that I love. It is a great snack recipe and very quick and easy to make.

I learned that the Thekua is made as a prasad / offering for the Chhath Puja, Saraswathi Puja and also on other festive occasions. Traditionally, these Thekuas are deep fried, but Poonam had baked them instead. That caught my eye right away and I was even more tempted to make them. What could be a more apt time for making these Thekua other than this Navartri time and hence I started on the recipe right away.

I followed Poonam’s recipe as is except increased the sweetness a little bit as we like slightly sweeter cookies. The Thekua is flavored with cardamom, fennel and ghee and it is just so aromatic. Do not substitute the ghee with butter or any other fat as it will not be as flavorful as this one.

Preparation time – 10 minutes Baking time – 12 to 15 minutes Difficulty level – Easy Recipe adapted from – Annapurna

Ingredients to make Thekua | Baked Thekua Recipe – Makes 12

Whole wheat flour – 1 cup

Fine semolina / Rava / Sooji – 2 TBSP

Baking powder – 1/2 tsp (optional)

Jaggery / Brown sugar – 1/3 cup

Ghee / clarified butter – 3 TBSP

Cardamom powder – 1/2 tsp

Fennel seeds – 1 tsp (crushed)

Procedure to make Thekua | Baked Thekua Recipe –

I used brown sugar to make the Thekua. Measure the brown sugar in a small pan and add 3 TBSP of water to it. Heat it on low flame to melt the sugar and then turn off the flame and keep it aside to cool.

In a medium bowl, add the flour, semolina, crushed fennel seeds, cardamom powder and baking powder.

Add the ghee to the flour and ix it well until it resembles the texture of bread crumbs.

Now slowly add the brown sugar syrup to the flour mixture and knead to from a stiff dough.

Preheat the oven to 350 F and line a baking pan with parchment.

Divide the dough into 12 equal pieces and roll each piece into a ball and then flatten it with your palm. Place the shaped dough on the prepared baking pan.

If you like, using a toothpick, you can decorate the Thekua with some patterns. I just drew some lines and dots to make it pretty.

Bake for 12 to 15 minutes, or until the Thekua turn light brown. They will be still a little soft when you take them out of the oven but will harden as it cools down.

Cool the Thekua entirely before storing them in an air tight container.

Enjoy as a snack or with evening tea.

  "@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Thekua

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Thekua | Baked Thekua Recipe

Thekua | Baked Thekua Recipe, is a popular festive recipe from the states of Bihar and Jharkhand. 

Course Baking, Dessert, Festival Recipes

Cuisine Bihar, Indian, Jharkhand

Keyword Baking, dessert, festival recipes, snacks

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 Servings

Ingredients

Whole wheat flour - 1 cup

Fine semolina / Rava / Sooji - 2 TBSP

Baking powder - 1/2 tsp optional

Jaggery / Brown sugar - 1/3 cup

Ghee / clarified butter - 3 TBSP

Cardamom powder - 1/2 tsp

Fennel seeds - 1 tsp crushed

Instructions

I used brown sugar to make the Thekua. Measure the brown sugar in a small pan and add 3 TBSP of water to it. Heat it on low flame to melt the sugar and then turn off the flame and keep it aside to cool.

In a medium bowl, add the flour, semolina, crushed fennel seeds, cardamom powder and baking powder.

Add the ghee to the flour and ix it well until it resembles the texture of bread crumbs.

Now slowly add the brown sugar syrup to the flour mixture and knead to from a stiff dough.

Preheat the oven to 350 F and line a baking pan with parchment.

Divide the dough into 12 equal pieces and roll each piece into a ball and then flatten it with your palm. Place the shaped dough on the prepared baking pan.

If you like, using a toothpick, you can decorate the Thekua with some patterns. I just drew some lines and dots to make it pretty.

Bake for 12 to 15 minutes, or until the Thekua turn light brown. They will be still a little soft when you take them out of the oven but will harden as it cools down.

Cool the Thekua entirely before storing them in an air tight container.

Enjoy as a snack or with evening tea.