My love of cooking stems from all the special meals my mom made for special occasions. We rarely eat out and decided to try Mom’s latest creation instead.She always made sure something special was made Christmas, new year, easter, birthday. She painstakingly browsed magazines, scoured the latest recipes, and tried something new, especially from the desserts section. Breakfast is appam and stew, lunch is biryani and cutlet, followed by pudding.
My mother always made and fried cutlets a few days in advance. Christmas My fondest memory of lunch was the leftover egg used to coat the cutlets. After frying, pour it all into the remaining oil and voila. Body from crumbs. My brother and I used to fight over this deliciousness, but mom would always give her favorite child a bigger portion! With lots of oil, the edges will be crispy and have lots of Christmas memories.
Merry Christmas everyone!
Mutton mince – 500 gm
Onion – 1 large
green chillies – 3
Minced garlic – 5 cloves
Chopped ginger – 1/2 inch
Boiled potatoes – 2 medium
Turmeric powder – 1/2 teaspoon
Roasted fennel powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
salt and pepper to taste
1-2 teaspoons of vinegar (adjust to taste)
Finely chopped curry leaves – 3 sprigs
oil for frying
egg white (reserve the yolk)
* Put minced meat in a frying pan, add oil and fry over high heat until the water evaporates.
* Heat oil in a frying pan (coconut oil works well). Add the chopped onions and fry until softened. Add minced ginger, garlic, green chillies and curry leaves. When the whole is soft, add dry spice powder and stir-fry over low heat until well blended. Add mashed potatoes and boiled meat and mix well. Turn off heat and let mixture rest. When cool, shape the cutlets into desired shapes.
* Whisk the egg whites until lightly foamy. Dip the cutlet into the egg dough and sprinkle with bread crumbs. Fry until golden brown. Do not overfill the pan and keep rotating to avoid sticking. When the cutlets are done, transfer them to a paper towel or wire rack to drain excess oil.
*Best served warm with pickled onions or ketchup.
Simy Mathew is an entrepreneur and pop-up specialist who curates Indian food experiences in Dubai and Belgrade.
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