Sunday, April 5, 2015

Channar Jilipi ( Jalebi made with Indian Cottage Cheese )




Last week was not so great time for Indian cricket lovers. First we lost in the semifinal and then the team we were supporting lost in the final. Only positive thing was that we had great party in one of our friend’s house. I tried a completely different kind of sweet dish this time with some sincere effort. Even my husband was very impressed about how much effort I had to put to make this dish. So today I am going to share with you the recipe of Chhena jalebi/Chhanar jilipi.





While reading about its history, it was interesting to know that this sweet dish is originated from Odisha and not from Bengal. This eastern state of India is known for its desserts made of Chenna. Its popularity has spread beyond coastal Odisha and reached both parts of Bengal. The basic ingredient is cottage cheese or Chhena. Fresh chhena is fully kneaded and rolled up into shapes that make it look more like pretzels. Then they are deep fried and soaked in a sugary syrup. Chhena jalebis are served either hot or chilled.




Though the process of making Channa jalebi is very similar to regular jalebis and Amriti, the regular jalebis are little bigger in size and crunchy. On the other hand, Chhenar Jalebi is very soft and the texture is like melt in mouth. Chhena/Paneer adds an interesting flavour to this type of jalebis. 






This is not so complex recipe but at the same time you need to be bit cautious while making, otherwise it may spoil the taste of this delectable sweet. The whole process takes longer than other common sweet dishes. It was really challenging to roll out the dough and shaping it as it gets cracked often. But it is doable and the final result was awesome. The taste of crispy jalebis oozing with syrup is just fabulous . Frying the jalebis is a also very important step to achieve the inner softness of these sweets. The temperature should be moderate, neither very hot nor very mild.







Recipe of  Channar Jilipi / Paneer Jalebi : For 20 pieces 

Ingredients: 

For Chhana

Milk : 2 liters
Lime juice - of a big lime and mix it with 1 tbsp water.

Sugar Syrup
Sugar : 2 cups
Water : 4 cups
Cardamom : 4-5 ( crushed)

For the dough
Channa : 2 cups
Khoya : 1 cup
Baking powder : 1 pinch
All purpose flour : 2 tbsp
Cardamom powder : 1/4 tsp
Ghee/ Clarified butter : 1 tbsp

Oil : for deep- frying

Method :

Step 1 - How to make Chhana or Cottage Cheese at home

1. Boil the milk in a pan, stir continuously. Once the milk starts boiling, lower the flame.

2. Pour the lemon juice. Stir the milk. Once the milk starts curdling and changes into chhana (cottage cheese) and greenish water, remove the pan from heat.

3. Leave the chhana / cottage cheese in this condition for 5-7 minutes.

4.  Put it over a soft cotton cloth / or a cheese cloth (if you have any). Let all the water drain away. Now put this cloth with the chhana under cold running water for 2-3 minutes.

5. This will help to remove the smell of lemon.  Hang the chhana along with the cloth on the kitchen tap / faucet for 45 minutes to 1 hr.

6. Now once again, squeeze the cloth if there is any extra water. Try to get rid of as much water as possible but note that the chhana (cottage cheese) should not get too dry.

2nd Step -Making the Sugar Syrup

Mix the sugar and water and heat up till it comes to boiling state. Add the crushed cardamom, lower the gas and let it simmer. 

Final step

1. Smash the Khoya on a flat surface till it becomes smooth.  Smash the Chhana same way once it becomes very smooth and oily.

2. Add the baking powder, flour, cardamom powder and ghee (clarified butter) in the chhana and again knead it.

3. Add the smashed khoya and mix it together with the chhana. Knead it well with your palm till there would be no lump in it and it will become smooth and your palm is oily.

4. Let the dough rest for 10 minutes. Divide the dough into 20 small lemon size balls. Place it on a flat surface and start rolling it with your palm. Try to keep the thickness same. Make a 3 inches long rope. Try to give it a jilipi shape. It gets cracked very often. Repair any breakage by pressing it. The end result should be a smooth round spiral. Repeat the same process for the rest balls. Set it aside. 

5. Heat the oil, once it is ready turn off the gas for 1 minute. Turn on again and lower the flame. Fry them in very low temperature till they get dark brown color on both sides. Fry it in small batches. 

6. Once it is fried, immediately transfer them into hot syrup and let it soak for 30 to 40 minutes. Serve hot. 



Friday, March 27, 2015

Shami Kebabs : Round Minced Meat Rissoles





Shami Kebab / Shami Tikka is a popular snack in Indian Cuisine. Like many other non-vegetarian dishes, it was introduced to South Asia during Mughal period by Muslim immigrants from the Middle East. It’s made of a richly flavored small patty of minced meat.






Usually lamb / goat / beef meet is used with ground chickpeas and egg that helps to hold it together. This yummy appetizer is normally served with ring onion, lemon and some green chutney of coriander or mint. 




Today I will share the recipe of this tasty appetizer that I made couple of weeks back for a party at my home.  The aroma of the dry spices combined with meat and pulses make this dish very delicious. It not only tastes melt in mouth, it’s healthy too as it’s not fried but slowly cooked on a tawa / skillet. 






Recipe of Shami Kebabs ( I have used chicken here, You can use lamb/ goat meat too ) : serve - 4 to 6 people 

Ingredients :

Chicken / Mutton / Lamb : 500 g
Channa Dal / Split Bengal Gram : 1/2 cup
Onion : 1 medium one, finely chopped
Ginger : 1 tablespoon, grated 
Garlic : 1 and half tablespoon, grated 
Green chillis : two, chopped or as per your tolerance
Red Chili powder : 1 teaspoon 
Garam Masala powder : 1 teaspoon 
Oil : 1-2 tablespoons
Salt : to taste 

Finely chopped onion and cilantro : a handful
Lime juice : few drops 
Butter / Clarified Butter / oil / nonstick oil spray 





Method :

1. Soak the chana Dal (Bengal grams ) in water for 2 to 3 hours. Wash, rinse and then put it in the pressure cooker. Add a cup of water to it, cover the lid on and cook it on medium heat until three whistles come. Let the steam release on its own.

Once it is done, Open the pressure cooker, discard the extra water and keep the cooked dal aside.

2. In the same pressure cooker, add chicken / mutton  and add 1 cup water. Cook it on medium heat until the meat is cooked. ( if you use chicken 2 whistle is enough, if it is mutton then 4 whistles )  Let the steam release on its own. Preserve the chicken stock for other recipe. Discard the bone parts and set the chicken/ mutton aside. 


3. Take a big non-stick pan, add 2 tablespoons of oil and heat it up. When oil is hot, add chopped onions, saute the onion for couple of minutes. Add chopped green chilies. Add grated ginger and garlic, cook it until raw smell goes off. Add cooked chicken or mutton. Give some stirs. Add red chili powder and garam masala powder. Add salt and cooked chana dal . Mix it together. Switch off the gas and let the mixture come to room temperature. 

4. Take a blender, add the mixture to it grind it to a coarse paste. 


5. Transfer it from the blender to a plate. Add finely chopped onion and cilantro. Add lime juice and mix well. Check the seasoning. 

6. Now divide the mixture into equal portions and shape into flat rounds. 

7. Take a nonstick pan, add butter / clarified butter / oil or grease it with non stick spray. Add kebabs and cook until both sides are golden brown color. Serve hot as an appetizer or a snack with ring onions, lemon and some green chutney of coriander or mint or tomato ketchup. 







Tuesday, March 24, 2015

Chocolate & Mousse Layer Cake With Ganache Frosting




Birthdays are great excuses for me to bake cake. In this time of the year, you would definitely find one or two cake recipes on my blog. Two birthdays that are close to my heart come during this time. Two years back Mix and Stir was born around this time and my husband's birthday is also at the beginning of March. When we celebrate any birthday in our family, I generally ask what type of cake they would like to have, even though I know the answer from my son will always be Chocolate.

This time I made Chocolate Mousse Cake with Chocolate Ganache for my husband's birthday. This cake was so delicious that just three of us could have finished the entire cake without much effort. Before we dive into the recipe, let me share you a brief description of the cake. This rich chocolate cake stacked between layers of light and soft chocolate mousse, finishes with a look of deep, dark and sweet blanket of chocolate ganache



 There are three different components involved–cake, mousse filling, and ganache. The final layer of the chocolate is the silky ganache that is not so difficult to make. It contains only two ingredients – heavy cream and semi-sweet chocolate chips. When you mix up all three of these divine elements of chocoholic joy into one bite, you create the most delicious chocolate cake that you will ever have in your whole life. I like baking but when it comes to cake decoration, it’s not my comfort zone. I don't have even cake stand or an offset spatula. 


Recipe of Chocolate Mousse Cake with Ganache Frosting 

Ingredients :


For Egg-less Dark Chocolate Cake 

All purpose Flour : 1 cup
Baking powder : 1/2 teaspoon
Baking soda : 1 teaspoon
Unsweetened Cocoa powder : 1/2 cup
Granulated Sugar : 3/4 cup
Oil : 1/2 cup 
Hot Coffee - 1/4 cup ( 1 tsp of coffee in 1/4 cup hot water ) 
Milk : 1/4 cup
Yogurt : 1/4 cup 
Vanilla extract : 1 teaspoon 


For Chocolate Mousse :

Whipping Cream : 1 cup
Semi sweet Chocolate Chips : 1/2 cup
Unsalted Butter : 2 tablespoons 

For Chocolate Ganache : 

Semi sweet chocolate chips : 3 cups 
Whipping Cream : 1 and half cups 


Method :

1. Preheat the oven to 350 degrees F or 170 degree C. Lightly grease an 8-inch round cake pan.

2. In a large mixing bowl, sift the all purpose four, baking soda, baking powder, cocoa powder and sugar. Mix together, and add the wet ingredients one by one. 

3. Mix all the ingredients, using a wooden spatula or you can use an electric mixer. mix it until all the ingredients are well combined.

4. Divide the mixture into the three parts. Pour the batter ( 1/3 of the batter ) in the prepared pan and spread the batter evenly. 

5. Bake for 20 minutes, or until a toothpick inserted into the center of the cake, comes out clean. You can use three different pans, or bake the other two parts like the same way one by one.

6. Let the cake cool down slightly, then remove the cake to a rack and cool completely. Wrap and chill until ready to assemble. 

For Chocolate Mousse :

1. Take a saucepan, add water. Bring about an inch of water to a simmer in the saucepan. 

2. Set chocolate chips in the bottom of a metal or glass bowl, make sure it is heat-proof.  Set the heatproof bowl in the mouth of the pot, make sure the water does not touch the bottom of the bowl. Stir chocolate occasionally as it softens. When the chocolate chips are almost soft, remove bowl from heat. Mix the chocolate nicely, stirring it. 

3.Once the chocolate is melted, set aside to cool slightly.
  1. 4. Whip the heavy cream in the stand mixer using the whisk attachment or using electric mixer. Whip until it thickens and peaks form.
  2. 5. Add the butter and melted chocolate. Whip for another 30 seconds or until the mousse is thick and fully blended. Once it is done, chill it until ready to use. 

For Chocolate Ganache : 


1. Take a heatproof bowl, put the chocolate chips and keep it aside. 

2. Take a saucepan, place cream and butter in it and heat it over medium heat, bring it to a boil. 

3. When it just starts to a boil, immediately pour the boiling cream and butter mixture over the chocolate chips. Let it rest for couple of minutes, then stir until the mixture gets smooth, beat it with a wire whisk till it becomes soft and fluffy.

4. This is the final step, which is to assemble the cake. Once the cakes are completely cooled, wrap in plastic and place the cake in the refrigerator for at least an hour. This makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting, there is a tendency for the cake to tear.

5. Cut the top swelling parts off of each cake. Place the first layer of cake on your serving plate. Spread with half of the chocolate mousse. Place the next cake layer on and spread with the remaining mousse. Place the last layer of cake on top and slowly pour the ganache over it to completely cover the top. It will run over the sides of the cake.

6. Decorate with more chocolates, as I did with ferrero rochers and chocolate wafer rolls. 


Note : Any leftover cake can be refrigerated or frozen. Cover with plastic wrap and put it into the freezer or refrigerator.  It stays fresh for couple of days. 











Saturday, March 7, 2015

Vegetable Pulao ( Rice with Mix of vegetable and Whole Spices )


I have a quick and easy recipe today. Light but intensely aromatic and colorful that goes well with this spring season. Though in US officially spring is yet to come, but in southern California we already started enjoying spring-like weather. This is a rice recipe with pleasant smell and mix of vegetable and spices, called vegetable pulao. The whole spices and the “ghee” (clarified butter) make this dish so pleasantly fragrant. 


Pulao is believed to be a Persian dish (named Pilaf) and originated from Middle Eastern countries. Like many other dishes, this has been introduced to Indian cuisine probably during Muslim rules in India. You can make this dish with Basmati rice, that is mostly used in signature rice dished of Indian cuisine. Basmati Rice is a variety of long grain rice grown mainly in the Indian Subcontinent. The main characteristic of the Basmati rice is the intense fragrance that fills the air when the rice is being cooked.


Vegetable Pulao is not a fancy or an elaborate dish like the Biryani. It is simpler and a quick-fix recipe. Instead of having the same plain old steamed rice, you can jazz it up by adding few vegetables and spices during special occasions. I have been making vegetable pulao for several years now but was not using beetroot and sweet potato in my version. Off late, one of my friend made this dish with these ingredients and I really liked it. Later I collected the recipe from her and tried at my home. This dish could be served as a main dish with a side of salad and yogurt. It can also be served as a side dish that pairs well with grilled meat and poultry.


Recipe of Vegetable Pulao : serves 4 to 5 

Ingredients :

Basmati Rice : 2 cups 
Green cardamoms : 3
Cinnamon Stick : 1 inch 
Cloves : 3 
Cashew nuts : 2 tablespoons, soaked in water and halved 
Ghee : 2 tablespoons 
Oil : 2 tablespoons
Carrot ( thinly sliced / chopped ) : 1/2 cup
Beetroot ( thinly sliced / chopped ) : 1/2 cup
Sweet potato ( optional ) ( thinly sliced or chopped : one small 
Green Chilies : 1 or 2, slit vertically 
Paneer cubes : 1/2 cup
Salt :
Sugar :
Water : 4 and half cups. 


Method :

1. Wash the rise, then soak it in enough water for 30 minutes. Drain the water and set it aside. 

2. Now take a deep bottomed pan, add oil and ghee. Add the cashews and fry them, until they are nice brown colored. Once done, set it aside. 

3. Add the paneer cubes and fry it until they are golden brown in color. Keep it aside. 

4. Now add the whole spices ( cardamoms, cinnamon, cloves). Once they become fragrant, add the green chilies and sliced vegetables. Add salt and saute it for 2 to 3 minutes on a low flame. 

5. Add drained rice. Stir the rice gently for 2-3 minutes on a low flame, so that the rice gets well coated with the oil. Add fried cashews and paneer cubes. 

6. Pour 4 and half cups of water and stir well. Cover and cook the rice on a medium fame till the water is absorbed. Check in between. Add water, if needed. Once the rice is cooked, fluff it gently with a fork. Check the seasoning. Add salt or, sugar if needed and let it stand for five minutes covered with the lid. 

Serve hot as a main dish with a side of salad and yogurt. It can also be served as a side dish that pairs well with grilled meat and poultry or any vegetarian curries. 



Thursday, February 26, 2015

Gulab Jamun Cheesecake



Today let me share the recipe of this unique fusion dessert that I came across recently while surfing some social media group. The name of the dessert is Gulab Jamun Cheese Cake. Fusion food is the latest cool concept in culinary world and this trend has brought Innovation at its best. It takes the ideas from different cuisines and combines them into a single eating experience. It’s becoming more popular India with western food chains growing their market there. If you go to a Pizza Hut in India, you will see Paneer or Kadai chicken Pizza in the menu. The popular dessert brands are bringing fusion dishes where Indian sweets are mixed with western cakes or cookies. My today’s recipe is inspired by this concept of west meeting east.





When small pieces of gulab jamun are placed in between the cheese and biscuit part, it forms such a delightful combination. Nothing can get better when Light creamy cheesecake bursting with delicate flavor and sweetness of gulab jamun come together. Cheesecakes are classic but elegant desserts. You are spoilt of choices because there so many different types of them. Specifically the one I tried with is one version of egg-less and no-bake cheesecakes. You wouldn’t need to turn on your oven for this cheese cake. No-bake cheesecakes are more like "curd" desserts. They are usually made by blending room-temperature cream cheese with sweetened, condensed milk and placing the mixture in a graham cracker crust. It needs to be refrigerated in order to be set.






I have tried the usual cheesecakes many times and those are generally with egg and baked ones. I never made this type of no-bake cheesecake and so was hesitant to make the first attempt. I went through couple of recipes from internet. Finally liked Sanjeev Kapoor's Gulab Jamun Cheesecake recipe and followed the steps.




Recipe of Gulab Jamun Cheesecake : for 8 inch or 9 inch round cake.

Ingredients :

Gullab jamuns : 15 nos
Graham Cracker mix : one pouch - or take 10 digestive biscuits and crush it to a powder.
Butter : 3 tablespoons 
Unflavored Gelatin : 2 pouches ( can use vegetarian gelatin also, that is called agar agar available in Indian / Chinese stores ) 
Warm water : 1/4 cup 
Greek Yogurt / Hung Curd : 2 cups
Grated Paneer ( homemade or store bought ) : 3 cups 
Condensed Milk : 1/2 cup or little more to taste
Saffron + chopped pistachios for decoration. 

Method :

1. Melt the butter and add it to the crushed biscuits and mix it nicely. 

2. Spray the springform pan with cooking oil and Line it with the graham cracker mixture. Spread evenly and press gently. Refrigerate it to set. It will take 25 minutes to 30 minutes.

3. Add the gelatin in 1/4 cup of warm water, set it aside for couple of minutes. 

4. Take a blender and mix grated paneer, Greek yogurt and condensed milk together. Add the gelatin mixture and again mix it nicely. 

5. Take the pan out from refrigerator, spread the jamuns, pour paneer mixture on it. Spread it evenly and put it in the refrigerator until it is set.

6. Dip the pan into warm water for 5 to 10 seconds, loosen edges with a knife and open the springform pan. 


7. Sprinkle saffron strands and chopped pistachios on the top and cut it into pieces and serve chill. 



Monday, February 9, 2015

Chocolate Chip Cookie in a Mug



The idea of today's recipe is nothing new, but I had never tried this myself until last week. I am talking about a chocolate chip cookie in a cup. A single, gooey, hot chocolate chip cookie. It's “baked” in the microwave in a little mug. It’s easy, it’s yummy and it satisfies your cookie cravings, specially when you are ultra bored with your work life in the middle of the week. This one minute mug cookie takes only seconds to make and that too with very little effort. The process doesn't involve perfect scooping or any messy clean up that usually needs to do when you bake cookies in the traditional way. It just needs a handful of basic ingredients, a mug and a spoon to relish it. So the best part of today's recipe is how easy and quick it can be prepared. The recipe is adopted from "number-2-pencil.com". 





Single-serving desserts offer another advantage. You don’t have to eat the whole batch of cookies and you can still satisfy your sweet tooth. There will be no leftovers and no repeated eating of the same thing. So there is no need to think about increasing your waistline.





Earlier I tried to make microwave cake too but honestly speaking I liked Microwave cookies more and think that they are just wow and truly gooey.  It tasted like a real chocolate chip cookie fresh from the oven. You can make fun additions like add a scoop of ice-cream or peanut butter or whipping cream and make your most amazing cookie experience memorable. 




Recipe of Chocolate Chip Cookie in a Mug : serves one

Ingredients :

Unsalted butter : 1 tablespoon
Granulated Sugar : 1 tablespoon
( dark ) Brown Sugar : 1 tablespoon 
Vanilla extract : 1/2 teaspoon
Salt : a pinch
Egg yolk : 1 ( discard the egg white )
All purpose flour : 3 tablespoons 
Chocolate Chips : 1 tablespoon 


Method

1. Take a small mixing bowl, add the butter and microwave it for 30 sec or until it just melts. 

2. Add sugars, vanilla extract and salt. Stir to mix it until well-combined. 

3. Add the egg yolk to the bowl and stir to combine. 

4. Add flour and mix it again. Add the chocolate chips and give a final stir. 

5. Now transfer the cookie dough in a microwave-safe mug. Cook it for 40 to 50 seconds. Check after 40 seconds. Do not over cook, just like a regular cookie, it will become hard as it cools down. Serve warm with a scoop of ice cream. 

Note :

You can use store-bought chocolate chip cookie mix too for this recipe. If you want to use cookie mix, recipe will be like :


Take one tablespoon butter and an egg yolk, mix to combine. Add 5 tablespoons of cookie mix to it and mix it again. Microwave the mixture for 40 to 50 seconds. 





Related Posts :

Oreo Mug Cake

Chocolate Chip Cookie Ice-Cream Cake

Soft Chewy Ginger Molasses Cookies


Saturday, January 31, 2015

Vegetable Chop ( Bengali Style Vegetable Cutlet )




Today I will share a mouthwatering street food of Kolkata called Vegetable Chop. The city of joy is known for its delicious street food like Jhal Muri (puffed rice mixed with other ingredients), Phuchka, Singara/Samosa and different kinds of deep fried cutlets. Vegetable chop belongs to the category of cutlets, a fusion of the British and Indian food styles.  Many of the snacks that you get in cities in Kolkata  like Cutlets and chops – crumbed and fried – are among the Anglo-Indian dishes that are now very much a part of our own cuisine.








Vegetable Chop is nothing but a vegetarian version of cutlet. The filling is a combination of mashed potato and some winter vegetables like, carrot, beetroot and peas.  In Indian cuisine, a cutlet specifically refers to cooked meat or vegetable stuffing that is fried with a batter/covering. At first vegetable itself is cooked with spices and then it’s dipped in an egg mix and then in breadcrumbs and fried in vegetable oil.







The Kolkata street food crossed boundaries and entered into regular party menus, starting from wedding to birthday parties. In our childhood days, we used to see that when there was a small gathering at home, the most common snack that used to be served with tea was vegetable chop. We knew that we would get at least half piece of the same once others are done. Being a non-resident Bengali, I miss these street foods a lot and try to make as regular as possible for different pot-luck parties with our close friends. Some of our family friends are very fond of my vegetable chops and sometimes I have to make some extra for them. Tomorrow we are going to have snacks party for the grand super bowl event in one of our friend’s home and I thought this would be the perfect crowd-pleasing finger food from my side.








Recipe of Vegetable Chop ( Bengali Style Vegetable Cutlet ) for 16 to 18 pieces Chops 

Ingredients :

For Stuffing :

Carrot : 3 medium 
Beetroot : 2 medium 
Potato : 3 large 
Peas (frozen or fresh ) : 1/2 cup 

Onion : 1 medium size, finely chopped 
Ginger : grated , 1 tablespoon 
Cumin powder : 1 teaspoon.
Green chillies : 2 or 3 chopped 
Roasted half peanuts : 2 tablespoon 
Golden Raisins : 2 tablespoons ( optional )
Salt : to taste 

For Roasted Spice powder ( Bhaja Masla ) :

Whole Cumin : 1 and half tablespoon 
Whole Red chili : 1 

For Coating :

Egg : one  

or 
Corn flour : 4 to 5 tablespoon (If you want to avoid egg use corn flour )

Breadcrumbs : 1 cup and more ( if needed ) 

Oil for deep frying 


Method :

1. Peel and cut the potato and beetroot in halves. Peel the carrot too and Wash everything. Cook the vegetables till they are tender. I used pressure cooker. If you are using pressure cooker, add all the vegetables, add one cup of water and salt to the pressure cooker. Cook on medium heat and wait for 3 whistles. Let the pressure cooker cool down, open the lid and drain the water. 

2. Mash the vegetables coarsely, add the peas to it and set it aside. 

3. For roasted spice powder, dry roast the cumin seeds and the red chili. Once nice aroma comes up, turn off the heat. Let it cool down and grind it to a powder. 

4. Take a pan, add 2 tablespoons of oil and heat it up. Add chopped onion and fry it till the color changes to golden brown. Add salt and add grated ginger. Keep stirring for couple of minutes. Add green chillies, add cumin powder and cook. 

5. Add the mashed vegetables. Stir and mix in everything. Add salt and saute the vegetable mixture till the excess water dries up and leaving the sides. If needed add one or two tablespoons of breadcrumbs for binding.

6. Add roasted spice powder, roasted half peanuts and raisins. Mix thoroughly. 

7. When the mixture cools down, divide it into 16 to 18 equal portions. Now give them oblong or oval shape. 

8. Make a thin batter with corn four and water.  ( Or make egg wash. )

9. Dip the chop / croquette in above mix, roll it in breadcrumbs, until it gets a nice coat all over it.

10. Take a dip frying pan, add enough oil for frying. When the oil is smoking hot, lower the flame to medium high and fry them in small batches till they are golden brown on the both sides. Remove with slotted spoon and place it on a paper towel to drain excess oil. 

11. Sprinkle some black salt ( beet nun ) and serve hot with some ketchup and a salad ( sliced cucumber and onion) . 



  • If you want to bake your cutlet instead of deed frying, check the procedure here Baked Cutlet




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