My Culinary Trial Room

Tuesday, March 12, 2013

Gobi Kheema cutlets and frankies

The whole family loves cutlets, but not the toasted ones (except me). If cutlets, it has to be deep fried for them and so I don't make them. Toasted cutlets with paruppu saadam is comfort food for me. During my 12th, amma had to go through an operation and to make lunch simple, she made a big batch of potato cutlets and used to store it in the fridge. It was always cutlets with paruppu saadam for me but I never went yuck for the combo. In fact, as I said it is comfort food for me now.

With the huss away, I always opt for simple meals and to make matters easier I try to incorporate make-aheads as much as I can. The kid is turning naughtier day by day and he dashes off to the steps with the blink of any eye. So amma is always on the look-out for him and I take care of the kitchen business. As I was planning for a simple but not-the-regular weekend lunch, I saw the cauliflower head that I had bought from big bazaar just because it was on a sale. Its been cauliflower peas masala for a while now and so I just didn't want to make another batch of it.

And then I got reminded of "cutlets". Amma was ok with the toasted ones as she has become overly-health conscious these days and she was even game for the baked ones. So finally we settled for pan-fried cutlets. And then we decided to make a bigger batch so that we could use it for a couple of days. We made cutlets for our lunch and the next day we made some frankies spreading some mayo and tomato ketchup for our breakfast. You could make it more heavier topping it with more veggies of choice.

~*What U Need*~
For cutlets
Cauliflower florets - 1 cup
Potato - 1, medium
Onion - 1, medium
Tomato - 1, small
Green chilli - 1
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt - to taste
Egg - 1
Bread crumbs - to coat
Fortune Rice Bran Oil - to toast

For Frankies
Wheat Tortilla/Chapathis/Plain Tortillas - 4
Cutlets - 4
Tomato Ketchup - 2 tbsp
Garlic Mayonnaise - 4 tbsp
Salt, pepper - to season
Veggies of choice - optional

How I Made it:
Clean the cauliflower and cook in salted water with a pinch of turmeric for 5 mins. Drain from water, pat dry, grate and set aside. Pressure cook potato for 3 whistles or till tender, peel the skin and mash well.
Heat 1 tsp oil in a kadai and when hot add the cumin seeds, chopped green chilli and saute. Add the onions and saute till soft. Add the ginger garlic paste and fry till the raw smell fades off. Add tomato and saute till soft and done. Add the masala powders and salt and saute well.

Add grated cauliflower and cook for 2 mins. Then goes in the mashed potatoes, mix well. Bring together, pinch small balls out off this and flatten into cutlet shape. Dip into beaten egg and then coat evenly with bread crumbs. Toast in Fortune Rice Bran Oil till evenly cooked.

Serve with some ketchup!!!

To make the frankies, toast the tortillas with some Fortune Rice Bran Oil in a tawa. Spread the mayo and ketchup in the middle of the tortilla. Top with crumbled cutlet pieces, grated cheese(optional) and veggies of choice, both of which I ignored.