Corn cutlets are a delicious snack / starter and a great way to include corn in your diet.
- 3 big potatoes boiled and mashed (there should be no moisture)
- 1 cup sweet corn kernels blanched in water to which a pinch of turmeric and a pinch of salt is added and drained.(See that the corn kernels are totally free of moisture)
- 6 to 8 green chillies, a small piece ginger, 8 to 10 cloves of garlic and ground to a paste ( adjust spice as per taste)
- Salt to taste
- 1 tbsp Cornflour
- Bread crumbs of about 12 slices of bread to add to the potato mix plus to roll the cutlets
- Finely chopped coriander leaves
- Blend the blanched sweet corn to a coarse paste (just pulse the mixer in spurts)The paste should be coarse. Transfer it to a bowl.
- Add green chillies ginger, garlic, mashed potato, coriander leaves chopped fine, cornflour and approximately 3 tbsp bread crumbs(or as required)and salt to taste.
- Mix well. Take a portion of the mix and shape into small cutlets. Roll into bread crumbs and dust off the excess crumbs.
- Make similar cutlets and deep fry in hot oil on medium flame till they are golden brown in colour on both sides. Drain on absorbent paper.
- Serve hot with mint chutney or tomato sauce.
- The mix should be totally free of moisture otherwise the cutlets will split in oil. See that the potatoes, corn kernels and coriander leaves do not contain moisture.
- While frying the cutlets first try adding in one cutlet only to check if the consistency is right and does not split in oil.
- Salt gives out moisture hence add salt to the mix just before you roll out the cutlets.
- Use stale bread to get crispier cutlets. Slightly roast this stale bread on a skillet till a little crisp. Then tear the bread and grind in mixer to make crumbs. This way the cutlets come out crunchier.
- Use oils with high smoke point for deep frying. Example : Refined
Mint and Fresh Green Garlic Chutney
Winter fresh green garlic which is an immunity booster, has a lot of health benefits. It has the same benefits as that of mature garlic (it contains allicin a natural antibiotic, iron etc). The entire portion of green garlic is edible and it is not as strong in flavour as mature garlic. Fresh garlic along with its stem or chives as they are known and coriander leaves together make an awesome combination for this flavourful refreshing chutney which can be used to spread on sandwiches or as a dip with cutlets, samosas, parathas or any starters or you can toss it on salads and yes tastes great with bhakris too. These days we get raw mangoes literally all round the year and luckily I managed to get it too. I love the flavour and tang raw mango imparts, also it is loaded with Vitamin C, hence have added the same. You can replace it with a squeeze of lemon juice. Do make most of the season by adding seasonal veggies to your diet. Posting a simple, easy chutney recipe below.
- 30 fresh green garlic + its stalks/ chives chopped fine gives approximately 1/2 cup
- 1 cup coriander leaves
- 8 to 10 sprigs of mint leaves
- 6 to 7 green chillies (adjust to spice required)
- 4 tbsp raw mango(adjust to tang required) OR 1 tsp lemon juice OR as per tang required
- 3 tsp roasted split gram dal / daliya / daria dal
- A pinch of black salt ( optional) and salt to taste
- Rinse the coriander leaves, mint leaves green garlic well. Trim off the thread like roots of the garlic, and chop the garlic and its chives finely. Discard the dried ends, include only the fresh, tender portion of the chives.
- Dry roast the cumin seeds a bit, transfer to the mixer jar. Add in rest of the ingredients mentioned.
- Blend all the ingredients mentioned to a fine smooth paste in a blender adding very little water just enough to blend it into an even and thick paste. You will require about 3 1/2 to 4 tbsp water to blend the mix into a smooth paste. Add water a little at a time as per consistency of the chutney required.
- Transfer to a serving bowl. This spicy, tangy chutney tastes great with bhakris, as a chutney with dal rice, fried snacks and yes it can be used to prepare chutney sandwich too.
- If using the same to prepare chutney sandwich spread a thin coat of butter on the bread (so that the moisture in the chutney does not sink into the bread and make it soggy), then spread the chutney on it.
- The addition of roasted split gram dal gives the perfect consistency to the chutney and yes its addition does not change the basic flavour of the chutney.
- If possible add in a pinch of black salt. It imparts a nice flavour to the chutney.
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