ರುಚಿ ರುಚಿಯಾದ, ಉಪ್ಪಿಟ್ಟಿನಿಂದ ಕಟ್ಲೆಟ್ ಮಾಡಿರುವಿರಾ? ಮಾಡಿ ನೋಡಿ.. ಉಪ್ಪಿಟ್ ಕಟ್ಲೆಟ್ / Easy and Yummy Uppittu Cutlet

Cutlets are yummy chats that can be enjoyed with cup of coffee or chai. 

Here is such an easy recipe that every one can easily prepare Cutlet and enjoy.

Have you heard " UPPITTU CUTLET " ? Yes, You heard it right. Uppittu Cutlet.

When you prepare Uppittu/ Upma for breakfast it remains. And you do not want to eat the same for snack. So the idea is that to turn it as Cutlet.

It happened to me too and the idea came up to turn them as Cutlets.

Lets see how to prepare Cutlets from Uppittu.

Things Needed :
Uppittu : 2 Cups.

Bread slices : 4 to 6

Garam Masala powder : 1 Tsp.

Chilly Powder : 1/2 Tsp.

Coriander leaves : 3 to 4 tbs

Salt : As required. ( Remember Uppittu has salt in it ).

Cashew pieces : 2 Tbs.

Oil to Shallow fry : 4 to 5 Tbs.

Dry Rava : 1/2 Cup.

Method :

1. Powder bread pieces with your hand or mixi it.

2. Add powdered bread, chilly powder, garam masala powder, cashew pieces, coriander leaves, salt to Uppittu in a bowl and mix it well. 

3. It turns as dough.

4. Take a small portion of the dough and kneed a little and pat a little in between your palm.

5.Dip this in dry rava /Roll it.

6. Keep a pan on the fire and heat. Add some oil on it. Place the patted and rava rolled cutlet on tava/ pan.

7. Put some oil on it and shallow fry it on both sides. They should be crispy on both sides.

8. Take it out from the pan and serve hot cutlet with Ketch up or green chutney.

9. Repeat the same with remaining dough and turn them as cutlets.

10. Enjoy Hot cutlets as snack with a cup of Coffee or Tea.

Note :

Do not use the spoiled Uppittu, You may get food poison. 

You can prepared fresh Uppittu and then try this. ( Uppittu should be cooled completely).

You can use spices according to your desire.

ರುಚಿ ರುಚಿಯಾದ ತುಂಬಿದ ಬದನೆ ಪಲ್ಯ ಸುಲಭದಲ್ಲಿ ಮಾಡಿ./ Yummy Easy simple Stuffed Brinjal

It is an easy dish that you can prepare in 30 Minutes. 

Stuffed Brinjal is from North Karntaka but it is liked by world around.

All You need is some small tender brinjals, Groundnuts Chutney powder and sambar powder.

Things Needed :

Small brinjals : 5 to 6 

Ground Nut Chutney Powder : 4 Tbs

Sambar or Rasam Powder : 2 Tbs.

Jaggery : 1 TBs

Coconut grated : 1/2 Cup

Salt : As required 

Seasoning : 

Mustard seeds : 1 Tsp.

Jeera/Cumin Seeds : 1/2 tsp

Ingh/Asafoetida : A little 

Curry leaves : 5 to 6 

Oil : 2 Tbs

Turmeric : A pinch.

Wash and cut brinjals from down portion till top. But do not cut the top fully. 

Cut as 4 to 6 cuts. Soak it in plain water with little salt in it. It avoids the brinjals to get black. We call it as chaguru. 

Grate 1/2 cup of coconut and dry grind it with 4 tbs of groundnuts and 2 tbs of sambar powder. Add 1 tbs of jaggery and  grind it once or twice. 

Take it out to a bowl and add little salt to it.

Groundnut chutney powder has tamarind in it. So no need to add tamarind.

Drain all the water and wash brinjals nicely. Take brinjal one by one and fill the stuffing to each and arrange them in a plate.

Keep a pan on on the fire and heat. Add 2 tbs of oil and season with mustard seeds, jeera a little and ingh. Add curry leaves and stuffed brinjals slowly. Stir slowly for 2 minutes and put them in a cooker. Add remained masala mix and little water to it. (You can use mixi jar washed water instead of plain water. 

Close the lid of pressure cooker and place the weight once its air starts buzzing.

2 to 3 whistles and put off the fire. Open the lid once the cooker is cool.

Take out cooked stuffed brinjals to a serving dish and put some coriander leaves on it.

Serve as one of the side dish.

Recipe of Groundnut Chutney Pudi/ Powder.

Dry roast groundnuts and remove its husk. 1 Cup.

Dry roast 1 cup of coconut and little tamarind. 1 Cup.

Dry roast byadgi chilly  6 to 8 or little more.

Dry grind once all the above ingredients get cooled.

Fill in a glass bottle and use it whenever you need.