Fresh Pigeon pea cutlet (Thogari kalina cutlet)

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      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon


                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.

Sprouted Moong bean cutlet

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                                                        Ready to serve Green gram cutlet

Makes – 20 of the above size

Time taken – 45 minutes(other than soaking & sprouting)

Sprouted grains play a main role in daily lunch menu and i prefer to add to my tiff-in menu too.  I have already put up Sprouted moong pulav, moong ghashi, Sprouted moong salad, sprouted matki masala etc and today i would like to put up this healthy cutlet to add to the long  list of cutlets i have put up on this blog namely corn cutlet, veg cutlet, vermicelli cutlet, snake gourd cutlet etc.., Here it goes….

What you need to have:

1. Sprouted moong beans – 2 cups

2. Oats powder – 1/2 cup

3. Boiled mashed potatoes – 1/2 cupKONICA MINOLTA DIGITAL CAMERA

                                                                  Sprouted Moong bean & oats powder

Ingredients of Seasoning & Garnishing:

1. Green chili – 2 (optional)

2. Chopped onions – /2 cup

3. Red chili powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Dhania-jeera powder – 1 Teaspoon

6. Pav bhaji masala powder – 1 Teaspoon

7. Grated ginger – 1/2 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped cilantro –  A handful

10. Mint leaves – 3-4(optional)

11. Sugar – 2 pinches(optional)

12. Salt – As needed

13. Rusk powder – As needed ( to dust the cutlets)

14. Cooking oil – 2 Teaspoon for seasoning & little more for frying cutlets


                                                            Ingredients of Garnishing & Seasoning

What you do with what you have:

1. Soak green gram(Moong) in water for about 6-8 hours.  Drain water and tie it in a dry cloth and keep it aside for another 6-8 hours.  It will have been sprouted if you open it up.  Grind it in the mixy to a coarse consistency without adding waterKONICA MINOLTA DIGITAL CAMERA                                                                  Grind  green gram being to a coarse consistency

2. Cook potato in the cooker as usual for 20 minutes till soft. When cooled peal and mash it and keep it aside.   Wash and peal onions and chop it fine.  Wash and chop cilantro, mint leaves and also grate green chili, ginger and keep it aside.

3. In the mean time dry roast on low flame till you get a pleasant aroma.  On cooling, powder it in the mixer.

4. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add chopped onions to it and required quantity of salt to it and fry till transparent.  When done add chopped green chili and grated ginger to it and stir well.KONICA MINOLTA DIGITAL CAMERA

                                              Grated ginger & green chili being added to fried onions

5. Add all powders in row and give a strong stir with a spatula to get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                                                All powders added in a row

6. On cooling transfer the fried onion mix, grind green gram, oats powder, chopped cilantro, mint leaves, mashed potato,lemon juice into a wide bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                        All ingredients in a bowl

7.Mix and make either round or oval shaped cutlets of required size and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                              Cutlets being shaped

8. Dust each of them in rusk powder and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                            Cutlets being dusted in rusk powder

9. Place a skillet on medium flame and on heating splash a little oil on it.  On heating place the dusted cutlets on it and fry it.KONICA MINOLTA DIGITAL CAMERA                                                                                   Cutlets being shallow fried

10. Flip and fry on the reverse.  When done enjoy with tomato sauce or mint chutney.  Really crispy and  Yummmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                                  Cutlets being flipped to fry on the reverseKONICA MINOLTA DIGITAL CAMERA

                                                                        Ready to serve green gram cutlet

Makes -20 of the above size

Time taken : 45 minutes(other than sprouting) 

Good to remember:

1. Use quality Moong bean to sprout properly.

2. One can use any sprouted grain for this dish.  I have also used oats from health point of view but one can surely avoid if not essential.

3. One can even deep fry these cutlets but mine is always a shallow fried option.

Beetroot cutlet

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Beetroot a colourful veggie when added to any dish gives an awesome colour, even if the taste may get overshadowed by other ingredients. I have put up a few dishes like the Beeetroot rice, Sasam, Beetroot Salad, Beetroot Halwa and here comes the cutlet to add to the long list of cutlets on this blog. Of course, talking of cutlets, this blog has hosted a few others – vermicelli cutlet, corn cutlet, drumstick blossoms cutlet and the classic veg cutlet on this blog. This was a request recipe.

What you need to have:

1. Grated beetroot – 4 cups

2. Mashed potato – 1 cup

3.  Green peas – 1 cup                                            Ingredients of Beetroot cutlet

Seasoning Ingredients:

1. Cumin seeds  – 1 teaspoon

2. Chopped onions – 1 cup

3. Chopped green chily – 1 and 1/2 teaspoon

4. Galic paste – 1 teaspoon

5. Garam masala – 1 teaspoon (home made)

6. Lemon juice – 1 teaspoon

7. Chopped cilantro – a handful

8. Salt – As per taste

9. Cooking oil – 1 Tablespoon

10.  Cooking oil to shallow fry the cutlets – as required                         Other ingredients of seasoning & Garnishing

What you do with what you have:

1. Wash, wipe and peal beetroot with a kitchen towel and grate it fine. Wash and peel potatoes and cook it in the cooker till smooth, just crush green peas in the mixer and keep it aside.

2. Wash, peal and chop onion fine, chop green chily, cilantro fine and peel garlic and ginger and keep aside.

3. Place a skillet with 1 tablespoon of cooking oil in on low/medium flame and on heating add cum in seeds to it and allow it to splutter. When done add chopped onions and required quantity of salt to the dish and keep stirring. When it turns transparent add chopped green chily, ginger-garlic paste, garam masala powder and add grated beetroot to it and close it with a lid on low flame. When grated beetroot is cooked add crushed green peas and mashed potatoes to it and allow it to cool for a while.                     Mashed potatoes, crushed green peas being added

4. When done finally add lemon juice and chopped cilantro and mix well to form a paliable mixture.

5. When cooled either make round balls or oval shaped .                                  Cutlets being shaped into oval shape

6. Dust them in bread crumbs and keep it aside.                                       Cutlets being dusted in bread crumbs

7. Place a skillet with 2 teaspoons of cooking oil in it and on heating place the cutllets o it and fry it till done on low/medium flame. When done flip and fry it on the reverse till it is brown and crispy. Make sure you do not burn it as the colour of the cutlet is also reddish be careful to see that you fry it carefully. 
                                   Dusted cutlets being shallow fried
                                       Cutlets being fried on the reverse

                         Ready to serve Beet cutlet with tomato sauce

8. Enjoy with either tomato sauce or even green mint chutney.  Yum!!!!!!!!!!

Good to remember:

1. By grating beet and cooking later with onions one can get rid of the moisture in it easily.

2. Dusting in either rusk powder or bread crumbs will bind the cutlets to shallow fry them too.

3. I prefer to shallow fry cutlets than deep fry to minimize oil intake. Shallow frying is particularly recommended if the mix is refrigerated.