“Paneer Stuffed Beetroot-Oats Cutlets” served with Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney and Tomato Ketchup (store bought) … there is still a little bit of paneer still remaining that I need to finish off fast, so prepared a few tava fried cutlets stuffing them within beet- oats binding for dinner … Yummilicious …
** Prepared a few cutlets by stuffing in paneer spiced with masala while adding on some oats for the outer beetroot mixture and served it with delicious aromatic ajwain chutney for dinner and they were simply awesome. I am really happy that I prepared quite a few dishes with the paneer I had due to curdling of milk without wasting much or preparing anything in bulk. Without running into much details let me move on straight to recipe as posting of recipe is getting delayed which I want to avoid and complete of that backlog on draft mode. Do try out this delicious cutlet and serve them with any chutney of your choice and tomato ketchup which I feel is must with cutlets. Stay Safe, Stay at Home and do lend out a hand to those in need.
** Here is my method of preparing “Paneer Stuffed Beetroot-Oats Cutlets” … My Style … I have enclosed all step by step procedure in the collage shared below, do check out the picture carefully for reference …..
** Ingredients :
** For the outer mixture of the cutlet binding :
Potato/ Batato/ Aloo : 1 large sized.
Beetroot : 2 large sized or 3 medium sized.
Carrots/ Gajjar : 2 medium sized.
Oats : 1 cup
Salt/ Namak/ Meeta to taste (I have used Kala Namak)
** Masala for making the outer mixture:
Oil/ Tel : 2-3 tblsp.
Garlic/Losun/ Lehsun : 2-3 cloves finely chopped.
Ginger/ Adrak/ Alle’ : ½ inch piece finely chopped.
Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : 1 tsp.
Coriander/ Dhania/ Kothimbir Powder : 1 tsp.
Jeera/ Cumin Powder : ½ tsp.
Fennel/ Badisep/ Saunf Powder : ¼ tsp
Garam Masala Powder : 1 tsp
** For the inner Paneer Suffing/ Filling :
Paneer : 1 cup (I prepared at home)
Garlic/Losun/ Lehsun : 1-2 cloves.
Ginger/ Adrak/ Alle’ : one pinch of piece.
Curry Leaves/ Kadipatta/ Karbevu : 2-3.
Green Chillies/ Hirwi Mirchi/ Tarni Mirsanga : 2
Coriander Leaves/ Kothimbir/ Dhania : 1 tblsp
Maida/ APF : 1-2 tblsp
Oats powder : 1-2 tsp
Salt/ Namak/ Meeta : a pinch
** To Prepare the inner Paneer Stuffing : You need one cup of paneer for preparation of these cutlets, you can either use store bought ones or prepare them at home, I prepared them at home and I will be sharing the method of preparing the same at the bottom of this recipe, it is very easy and you can do so at home which ensures both quality and hygiene. Crumble the paneer into a good grainy texture in a wide bowl and keep it aside ready
**. In a mixer grinder add garlic, ginger, curry leaves, less spicy green chillies, coriander leaves and grind to a coarse paste without addition of water. Remove and add this to the crumbled paneer in the bowl along with a pinch of salt, maida, oats powder and mix well. Now knead it a bit and seeing to it that it does not break up. Keep it aside covered and ready in the fridge for best results.
** To prepare the outer mixture for cutlets : I usually follow the same method as given in the link at the bottom of this recipe for preparation of beetroot cutlets. However, there may be some variations in the addition of veggies which actually depends upon season and the availability of the same too. Addition of some spices may also differ. So, I am repeating the same again here while you can also check out on the link provided at the bottom for the other recipe.
** Wash well and pressure cook potato till done well and keep aside. When able to handle, peel of the skin, put it in an wide bowl and mash it well. Keep this prepared and ready aside.
** Peel off the skin of beetroot and carrots and grate them on a fine grater and keep it ready aside. You can also cut them into small pieces and prepare the cutlets too, whichever is convenient to you, grating makes the cooking process faster.
** In a thick bottomed kadai add in oil and bring to heat, when hot add finely chopped garlic, when they turn light brown add in finely chopped ginger followed by red chilly powder, coriander powder, jeera powder, fennel powder and garam masala powder. Do not let the powder get burnt.
** Fry for a few minutes and then add in the grated carrots and beetroot and fry on low heat for 5-10 minutes. Do not add in any water, as the veggies cook on their own water content. Sprinkle some only if you find it necessary, when cooked and turns out dry remove and keep it aside to completely get cooled down.
** Note : The mixture should be fried absolutely till dry or else it will not get a good binding and may break on frying or turn oil too. So this step of drying the veggie properly is very important in making of a good textured cutlet.
** When the mixture is completely cooled add in the mashed potato, oats powder (just grind the oats in mixer grinder to a very coarse powder), salt to taste and mix well kneading it to a good evenly mixed mixture that holds well and does not crack up.
** Note : The mixture should be very dry and should come to binding consistency when you take some of the mixture and try to shape it. It should not break up or crack up on the surface. You can prepare cutlet straight away as the mixture is ready but I suggest keeping both outer and inner stuffing in the refrigerator for 30 minutes to an hour.
** Remove the cutlet mixture and the inner paneer filling from the refrigerator and divide into equal parts. The inner filling paneer balls should be rolled into small ½ inch sized balls while the outer cutlet cover should be rolled into the size of a tennis ball.
** Roll the outer cover well and then flatten it into a disc of 3 inch dia. Place the paneer filling inside and then roll out the outer mixture around it evenly seeing to it that it is covered on all side well. Now flatten it a bit carefully like tikki and keep it aside ready on a plate. Repeat with the other mixture in similar pattern.
** Heat a few tablespoons of oil in a shallow / broad pan and bring to heat. Once the oil is hot, lower the heat and wait for 5 minutes. Dust the cutlets evenly from outside in oats powder and place them on the hot tava and fry on both sides till done. Be careful with the cutlets as they tend to soften as they are filled with paneer within. Repeat process till all are done.
** “Paneer Stuffed Beetroot-Oats Cutlets” are done and ready to be served. Always serve cutlets hot as they taste best that way and may turn out soft or soggy on cooling. You can serve them with any chutney of your choice. I served them with Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney and Tomato Ketchup (store bought) for dinner and we simply loved the combo. Do try out these delicious paneer cutlets and enjoy with your family and friends.
** Cutlets are a delicious snack that almost everybody relishes, young and old alike. Hot cutlets with chutney and ketchup are a delight to eat at snack time or even as dinner. Inclusion of oats makes it healthier than addition of bread, maida etc. for binding. Children always love fried dishes and cutlet are one of their favorite snack of dishes. My blog does lack much of these as somehow I either forget to click or the picture turns out bad just like this one as we are always in a hurry to relish them hot when prepared and no one really spares me the time for a good click.
** But that is what pleases the heart the most when it is relished in satisfaction and seeing those beaming faces makes the effort worthwhile. I will surely make it a point to keep aside some and click the one's lagging behind or not yet posted as I want all my friends to enjoy these delicious dishes in their homes. You can try out any chutney posted in blog as an accompaniment, but do include tomato ketchup along with it as somehow I always found these three together make a great impact on taste buds and are enjoyed best served that way, off course ketchup is store bought and somehow I have never ventured into making it as it is available in plenty in the stores, well I may do so soon too, till then enjoy this one.
** Cutlets are a delicious snack that almost everybody relishes, young and old alike. Hot cutlets with chutney and ketchup are a delight to eat at snack time or even as dinner. Inclusion of oats makes it healthier than addition of bread, maida etc. for binding. Children always love fried dishes and cutlet are one of their favorite snack of dishes. My blog does lack much of these as somehow I either forget to click or the picture turns out bad just like this one as we are always in a hurry to relish them hot when prepared and no one really spares me the time for a good click.
** But that is what pleases the heart the most when it is relished in satisfaction and seeing those beaming faces makes the effort worthwhile. I will surely make it a point to keep aside some and click the one's lagging behind or not yet posted as I want all my friends to enjoy these delicious dishes in their homes. You can try out any chutney posted in blog as an accompaniment, but do include tomato ketchup along with it as somehow I always found these three together make a great impact on taste buds and are enjoyed best served that way, off course ketchup is store bought and somehow I have never ventured into making it as it is available in plenty in the stores, well I may do so soon too, till then enjoy this one.
** Sharing a link below to similar cutlet “Beetroot-Oats Cutlets” posted in Blog before but with addition of corn kernels. Do check that out and prepare the same too, it is very tasty …..
** Also sharing a common link to all “Cutlet” recipe posted in the Blog before, do browse and check them out and try them in you home, I am sure your family will love them …
** You can use store bought paneer for this recipe or you can prepare paneer at home too as it is very easy, sharing a link below to the method of “Homemade Paneer from Skimmed Cow’s Milk" ….
** Sharing below the link to “Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney” defiantly a must try for all chutney lowers, the aromatic chutney tastes awesome when served with dishes ….
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