Beet- Corn Cutlet

Ready to Serve Beet - Corn Cutlet.

Corn - Beet Cutlets are one of the good snack. Corn is available plenty in the market these days. This snack is easy to prepare and healthy too. We can have them for evening snack.
Very little spices are used and very little oil is used for shallow frying. Beet root, carrot and corn is used with bread slices and a bowl of  thick Beaten rice. (Awalakki in Kannada Language). Beaten rice is known as Awal or Poha also. 
Let us see some benefits of having corn and Beetroot in our diet.
Corn is contain carbohydrates, protein and fats. It also has moderate amount of fiber, potassium and Vitamin A and Vitamin B.
Beetroot is help to lower the blood pressure and reduces the bad cholesterol. They contain large amount of soluble fibers and act as powerful anti oxidants. Beetroot is full of minerla silica and it helps the body to use calcium efficiently. Calcium makes up our bones and teeth strong. They contain a lot of Iron and it helps to treat anemia. It also helps to ease the constipation problem and good for brain power.
Here is a recipe of the yummy snack which is very easy to prepare with the ingredients which we already have in our kitchen. Hot and spicy cutlets not only tasteful it is one of the healthy food I can say if  oil usage is less.
No onions or garlic is used in this recipe and the whole family can enjoy having them with chutney or ketch up.
I have prepared 3 varieties of Beet -Corn Cutlets . The dough is the same. I have dipped the dough in Chiroti Rava (Small size Semolina) and prepared a few. As for healthy aspect I just fried the dough on the dosa pan using very little oil like tikky. One more variety is that I have put  the tikky in curd and sprinkled some chat masala. All these 3 varieties are tasty and yummy. Go ahead and prepare Beet-Corn Cutlet and the whole family can enjoy I am sure.

Things needed:

 Beet Root : 3
Carrot : 1
Corn : 1 Cup
Beaten Rice (Awalakki or Poha) : 1 Cup
Green Chilly : 2
Garam Masala : 1/2 Tea spoon
Brown Bread (Wheat bread) : 4 to 6 slices.
Ginger : an inch ( 1 Table spoon)
Jeera : 1 Tea spoon
Oil : 1/2 Cup
Chirote Rava (small size semolina) : 2 to 3 Table spoons.
Cashew nuts : 2 Table spoons. 
Salt : Required :

Method :

1. Wash and remove the outer skin of beetroot and carrot.(scrape out) and ginger. Grate carrot, beet root and ginger and keep it aside.

 

 2. Cut green chilly, coriander leaves and grate ginger. Boil corn cob and remove the corn and keep it aside.

3. Wash  Awalakki, remove the water completely and keep it aside. Powder the bread slices.
 4, Keep a pan on the fire, put  2 tea spoons of oil and heat. Add jeera, fry for 10 seconds. Add cashew nuts and fry for 10 seconds.

 5. Add beet - carrot -ginger gratings and mix it nicely. Fry till they turn soft. (1 to 2 minutes).

6. Add turmeric powder,garam masala and salt. Add Awalakki (poha) and bread powder. Mix it nicely.

7. Add cut coriander leaves and stir for 1 more minute. Put off the  gas and let it cool. Add boiled corn to it and mix it well.

8. Kneed the ready dough nicely and divide into small portion.

9. Now keep a pan on the fire and heat. Put a spoon of oil.
10. Take a small portion of dough give a desired shape to it.
11. Dip in chiroti rava (both sides) and place this cutlet dough on hot tava. Put 1/2 tea spoon of hot oil.
 12. Cook on medium heat. Turn the other side and cook until it turn slightly brown. (not burnt).

 

13.Simply you can try out this way too. ( with out dipping in rava)
Take a portion of Cutlet dough. Give a desired shape. Place it on tava . Add little oil.(sprinkle).

14. Cook on both sides till they turn brown. Place them on serving plate and serve.

 15. Serve with Ketch up or any chutney you prepared.

16. You  can also serve Beet - Corn Cutlet with curd.
17. Place a cutlet on the plate. Put curd and  2 table spoons of boiled corn.
18.Sprinkle chat masala on the top and serve.

Note :

Do not add any water while frying the vegetables. You can use bread crumbs instead of  Rava. You can add more vegetables with beet root. Using more spice and more oil is optional. Using onions and garlic is also optional.I have substituted Awalakki (beaten rice) for potatoes. Dipping the cutlet dough in Rava or bread crumbs will absorb more oil and is not good for health.
Time : 30 to 40 minutes.
Servings : 4 to 5.

Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

Sambrani -Capsicum Cutlet

Sambrani is a vegetable similar to potato but small in size.  This vegetable is called as Arvi  in Hindi..  It is called as Sambrani ( not Lobana ) in Dakshina Kannada side. ( Udupi - Mangalore ).  We can also make palya ( dry curry). Sambar, Majjige Huli and many more items with this vegetable and dishes are loved by all  age group.
 Sambrani - Capsicum cutlet is a snack and you can even have them for break fast .

Things Needed :
Sambrani ( Arvi ) :  10 to 15.
Capsicum : 2 to 3.
Carrots : 2
Ginger : 1 big piece. ( an inch ).
Green chilly : 2 to 3
Red chilly Powder : 1/2 Tea spoon.
Jeera ( cumin seeds ). 1 Tea spoon.
Salt : to taste.
Oats : 1 cup.
Oil : 1/2 cup.
Coriander leaves : 4 to 6 Tea spoons.
Bread slices : 3 to 4.

Method :
1. Wash and boil Sambrani in  a pressure cooker . ( 6 to 8 minutes ).   Leave it for cooling.
2. Then remove the outer skin part and keep it aside.
3. Grate carrots, ginger and cut capsicum , coriander leaves, green chilies  and keep it aside.
4. Roast Oats nicely and leave it for cooling.
5. Keep a pan and put 1 tea spoon of oil and heat.
4. Add  jeera, cut green chilies and cut capsicum and fry for 2 to 3 minutes.
5. Leave it for cooling. Put bread slices to a small mixi jar and powder it and keep it aside.
6. Now take a big bowl and put cooked Sambrani and smash it nicely.

7. Add ginger coriander leaves and fried capsicum and grated carrots and red chilly powder.
8. Add salt and roasted Oats. Add  powdered bread to the mixture.
9. Mix all the ingredients nicely in hand.  Now the mixture is ready to prepare cutlets.

10.Keep a pan on the fire and heat.  Sprinkle a spoon of oil on the pan.
11.Take a handful of  mixture and give a shape of your wish and shallow fry them on both sides. 12.Cook on low flame to get the crispness.
13.Use the same method and  prepare cutlet with the rest of the mixture.
14.Serve Hot Sambani Cutlet with coconut chutney or Ketchup.

Note :
Frying capsicum will help the cutlet to get a better taste. Must cook on low flame so the cutlet is fried nicely.  You can use Oats with out roasting . But  it gives a sticky feeling. You can add beans or peas.  You can add more green chillies to get a spicy taste. You can also add garam masala powder instead of red chilly powder
Serve Hot cutlets to get the good taste.  Remember these cutlets are heavy after eaten.
.10 to 12 cutlets can be made. ( small size).

Vegetable Cutlet

Vegetable Cutlet is a snack Item and can have with tea or as evening snack. Loads of  vegetables can be added to this and it is one of the yummy dish for kids and all age group I can say. Use of less oil will be better while preparing.

I have used bread. carrots, fresh corn pods, sweet potatoes and very little french beans. I prepared it with little oil.

There is No Onions or Garlic in this Vegetable Cutlet " Recipe 
Lets see recipe Now :

Ingredients :

Carrot : 2
Corn Pods (Fresh) : 1 Cup (Half of One corn)
Sweet Potatoes : 2
Beans : 4 to 6 sticks.
Green chillies :1
Ginger : half inch
Coriander leaves : 4 to 6 sticks.
Bread Slices : 4 to 6
Chiroti Rava : Thin Semolina : 2 to 3 Tablespoons
Salt : to taste
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/2 Teaspoons
Oil : 5 to 6 Table spoons.

Method :

1. Boil sweet potato and remove the skin .
2. Wash and grate carrots, ginger, cut coriander leaves, green chilly.

3. Take a big bowl. Add bread pieces and cut it in to small pieces and powder it. Mix all the ingredients. (chilly powder, jeera powder, turmeric powder and garam masala powder). Carrots, smashed sweet potato, thin cut beans, coriander leaves, and corn all should be mixed together nicely.

6. Now take the dough and make small balls.
7. Take each ball, pat ( flatten ) it in the palm roll on the chiroti rava (thin variety semolina) and shallow fry one by one.

8. Fry them in low flame . Sprinkle oil on each side while frying .
9. Fry both sides of the cutlet till golden brown.

10.Repeat the same with rest of the dough.

Serve hot cutlet with ketch up or chutney.

Note :
You can add rava ( samolina ) or corn flour instead of besan. (options). You can add paalak leaves to give green colour to the cutlet. ( Boil palak leaves for 2 to 3 minutes and grind them in to paste). You can also fry cutlet instead of shallow fry. You can add garam masala powder to make it more spicy.If the dough looks more liquid add one or two slices of bread so that the dough thickens and it will be easy to prepare cutlets. Use of more oil to cook cutlet is optional. No corn flour or any other flour is used except bread powder. You can churn the bread in dry grinder and make into powder. Even the edges are used. (Optional). If you want to fry them add 1/2 cup of Avalakki/flatten rice and mix with all the ingredients. No need to wash or soak. Just add them. Or add 2 tablespoons of corn flour or rice flour and mix it.
Time : 40 minutes.
Serves  2 to 3.