Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Saturday, February 26, 2011

Egg Stuffed Cutlets

Recipe No: 205
Cutlets are one of the most popular appetizers among us. Well I should say, if you want your guests to go ‘hmm’, then try this… It can be made using whole hard boiled Eggs and when you serve you can cut them into halves or quarters. But I love to conceal the Egg inside and let the person who eats, discover the secret.
This can be a two in one recipe… The Beef- Potato mixture is the same as of regular Beef Cutlet; when you want it simple, just leave the Egg out. But if you want to take it to another level and surprise your guests, use the Egg for the stuffing.
Ingredients                                        Makes 12
  • Cooked and minced Beef…............1 ½ Cup
  • Hard boiled Eggs……………...........3 (Cut into quarters)
  • Oil……………………………………....….2-3 Tablespoons
  • Garam Masala Powder………........3/4 Teaspoon
  • Pepper Powder………………........….1/2 Teaspoon
  • Coriander leaves chopped…….......2 Tablespoons
  • Potato (Boiled and mashed)….......1 Large (or 1 ½ Cups)
  • Oil for deep frying
  • Salt to taste
To Grind or Chop fine
  • Onion cubed.........................1 cup
  • Garlic……………………………...6 big cloves
  • Ginger………………………….….1 big piece
  • Indian Green Chilly…………..4 big ones
To coat and fry
  • Eggs……………………………….2 beaten with 2 Tablespoons Water and a pinch of Salt
  • Bread Crumbs……………….…1 Cup
Method of Preparation
To make the Meat- Potato mixture
  1. Grind coarsely or chop fine Onion, Green Chilly, Ginger and Garlic.
  2. Heat Oil in a pan and saute the ground mixture until slightly brown, together with a bit of Salt.
  3. Add minced Beef followed by Garam Masala Powder, Pepper Powder and Coriander Leaves. Mix thoroughly.
  4. Off the heat and add the mashed Potato and mix well. Add more Salt if necessary at this point.
To make and fry the Stuffed Cutlets
  1. Divide the Beef - Potato mixture into 12 equally sized balls.
  2. Take one portion and press it with your palms and fingers to make a thin round.
  3. Place a piece of Egg in the middle and cover it with the Beef mixture from the sides so  that the Egg is sealed inside the Beef - Potato mixture. Repeat this with all the 12 portions.
  4. Dip it in the beaten Egg and roll in the Bread crumbs. Keep them aside.
  5. Heat at least two inches of Oil in a pan and deep fry these stuffed Cutlets until golden brown on both sides and serve hot.
Notes:
  • Cook Beef with ¼ teaspoon of Pepper Powder and ¼ Teaspoon of Salt in a pan until the Water oozed out dries up. (Not necessary to cook in a Pressure cooker) Then shred it in a food processor or a blender.
  • If you don't eat Meat, please substitute it with Chicken, Turkey, Soy chunks or Paneer.
  • The Onion and Green Chilly should be very fine; otherwise they will keep coming out of the mixture. I love to add chopped Curry Leaves too while sauteing.
  • In any case if the Beef Potato mixture is sticking, then wet your hands a bit.
  • Cut fresh Bread into small pieces and grind into Crumbs in a food processor or a blender for fresh Bread Crumbs.
  • There shouldn’t be any cracks on the Cutlets otherwise it may splatter while frying.
  • The Cutlets should be immersed in Oil while frying. If you use less Oil the temperature of the Oil will drop once you put the Cutlets which results in over absorption of Oil by the Cutlets.
  • If in any case Oil is only coming up to the sides of the Cutlets, then temperature will increase in the portion of the Cutlet lying in the Oil. This will cause cracks in between these two portions. So a way to avoid this is to turn the Cutlet over after 30 seconds of putting it in hot Oil so that the temperature will be even on both sides which will prevent a lot of cracking.
 



Make it, enjoy the deliciousness and 
serve it to your family with love…

4 comments:

Priya said...

Yumm, am hungry now, wat a tempting cutlets..

mywonderfulworldofcooking said...

This luks really innovative,...gud wrk Asha.

An Open Book said...

this is an awesome idea..asha..def trying it sometime

NIDHI said...

A new preparation. I never thought of this before.

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