CHEESE-FILLED POHA CUTLET

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Serves: 13-15 cutlets

INGREDIENTS
1 cup poha
2 boiled and mashed potato
1/4 cup boiled peas
1/2 cup curd
1/2 cup grated cheese (mozzarella, processed or slice)
1 tsp garam masala
2 tsp chaat masala
2 tsp coriander powder
salt and chili to taste
2 tbsp cornflour
1cup bread crumb
1/2 cup suji
1/4 cup roughly (not finely) powdered cornflakes (optional)
4-5 bread slices (cut in round shape)
3-4 tbsp cheese spread
3-4 tbsp tomato sauce
1 round sliced onion
oil for frying

METHOD
Soak poha in water for 2 minutes. Strain the excess water and keep aside.

Take a deep bowl, mix together poha, boiled and mashed potato, boiled peas, curd and all dry spices. Give it a good knead and combine them together.

Divide it in 13 equal portion and make medium sized balls.

Take one portion and fill inside with cheese, close and give it round or any desired shape.

Make thin batter of cornflour. Dip one cutlet a time and coat it well in breadcrumb -suji -cornflakes mixture.Deep fry.

Heat tawa or  non-stick pan, put some butter crisp bread from both sides.

One slice spread tomato sauce other slice cheese spread.

Keep cutlet on top with onion or lettuce.

Cover with other bread slice.

YOU CAN ADD CHEESE SLICE ALSO TO MAKE IT MORE CHEESY.

THIS CUTLET CAN BE USED TO MAKE KATHI ROLL ALSO.

For kathi roll recipe click the link: onysentot.com/search?q=

Pictorial:

1. Mix together soaked and drained poha, boiled potato, boiled peas, curd and dry spices.

2. Combine them all together.

3. Divide them in 13 equal portion and stuff inside with cheese.

4. Give any shape you desire and press it flat between your palm.

5. Make thin cornflour batter, dip cutlets in it.

6. Mix together breadcrumb, suji and roughly powdered cornflakes.

 

7. Coat cutlet.

8. Well from all over.

 

9. Put some butter on pan, toast bread slices.

10. Put tomato sauce and cheese spread on both slices.

11. Place cutlet and onion.

12. Serve

13. Pack this yummy healthy recipe in tiffin and surprise your kids

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

 

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