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Wednesday, March 31, 2010

Mince Meat Cutlets

The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine & out came the mixture, ready to be fried into patties. The favourite of every child who steals one from the kitchen before dinner was announced & ofcourse a great accompaniment for those high on spirits! Cut to 2010, the fragrance wafting from my kitchen reminded me of a childhood that will never return


Mince Meat (Keema) Cutlets

Recipe Source: My aunt Maria


You Need:
  • 500gms chicken or beef mince
  • 2 medium sized onions finely minced
  • 2 small green chillies finely minced (adjust to taste)
  • 1 inch ginger finely minced
  • 5 small cloves of garlic finely minced
  • 3/4 cup coriander leaves finely chopped
  • 1/2 cup mint leaves
  • 3/4th tsp pepper powder (adjust to taste)
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric
  • juice of a small lime (or 1 tsp vinegar)
  • 1 medium sized potato boiled 
  • Salt to taste
  • Oil for frying
  • Bread - 1 slice (optional)
  • Bread crumbs or fine rawa
  • 2 egg whites
Method:
  1. Wash the minced meat and cook it with salt to taste and lime juice (or vinegar) till all the excess water dries up. Let some amount of moisture remain. Remove from the fire and allow it to cool
  2. Heat oil in a another pan and fry the minced onions till they turn pale. Toss in the minced green chillies, ginger, garlic, coriander and mint leaves one by one. Just before you turn off the flame add the powders - pepper, turmeric, garam masala, cumin and cinnamon
  3. Turn off the fire & set aside. Allow the mixture to cool a bit. Add the mashed potato, cooked mince and mix well. If the mixture is soggy add the bread slice - roughly torn into pieces and mix well.
  4. Beat the egg whites & set aside in a bowl. Place the breadcrumbs on a plate.
  5. Shape the mince mixture into balls & flatten them in the center of your palm. Dip each patty in the egg whites mixture & then roll it over the breadcrumbs & fry on medium fire till both sides are golden brown
  6. Serve hot with mint chutney or tomato ketchup or with steaming rice & curry 
Notes: 
If you are using minced/ground beef then you will need to cook it separately in a pressure cooker. Tender meat will take approx 12-15 minutes to cook.
If you intend to freeze the mixture for later use, do not add the potato to it as the mixture can turn soggy. Instead freeze in batches and once thawed out add the required amount of boiled potato to it

12 comments:

  1. mmmm... sounds yummy, thanks!

    ReplyDelete
  2. your recipes simply delicious.easy to make and great taste.

    ReplyDelete
  3. Savri: I tried this yesterday.Pretty ambitious for a weekday :)
    Turned out great inspite of skipping a few ingredients like mint leaves, cinnamon powder.
    Picky daughter gulped 2.5. Made them too chunky but definitely can see myself making the mixture the previous day and serving as appetizers At a party.
    Substituted minced meat with boneless chicken ( no minced meat handy at home!). Pressure cooked chicken , potates, carrots to speed up and they tasted fabbbbbbb!
    Thank you! This one's a keeper!

    ReplyDelete
  4. Savri: I tried this yesterday.Pretty ambitious for a weekday :)
    Turned out great inspite of skipping a few ingredients like mint leaves, cinnamon powder.
    Picky daughter gulped 2.5. Made them too chunky but definitely can see myself making the mixture the previous day and serving as appetizers At a party.
    Substituted minced meat with boneless chicken ( no minced meat handy at home!). Pressure cooked chicken , potates, carrots to speed up and they tasted fabbbbbbb!
    Thank you! This one's a keeper!

    ReplyDelete
  5. Yayyy! Thanks a ton Savri for your feedback! So glad you liked this recipe, yeah, do try it with minced meat next time (preferably make ur own if you have a mincer gadget). Good luck!

    ReplyDelete
  6. Hi Shireen, another one here I did not cook the meat, as here we get extra lean meat, mixed altogether as per your recipe and they were just so delicious, my children are going to enjoy when they come from university home for the weekend, 3 dishes of yours egg curry, chicken sookha,and cutlets. All in one day. I am become addicted to your website now. Thanks Anita

    ReplyDelete
  7. Hi Anita, Thanks so much!! I am so happy to know that you tried and liked this dish beside the other three!! I feel honoured when I receive such feedback!

    ReplyDelete
  8. This comment has been removed by the author.

    ReplyDelete
  9. Hi Shireen, Thank you for such lovely recipes and making it so easy for us to be the star of our kitchen :). I have a question though, can I use minced goat meat here instead of chicken and beaf?
    Thanks, Pradnya

    ReplyDelete
  10. Hi Pradnya, yes you can definitely use minced goat meat - you will need to cook it till tender - depending on the quality (how tender it is) you can use a pressure cooker or just cook it in a pan. Good luck & let me know how it comes out!

    ReplyDelete
  11. Hi Shireen,
    I really like all your recipes and make them frequently. Now my mother in law is here with me for a few days and your site is a blessing to cook authentic Mangalorean food.

    ReplyDelete
  12. @ Debbie: Thanks so much for your lovely compliments!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, March 31, 2010

Mince Meat Cutlets

The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine & out came the mixture, ready to be fried into patties. The favourite of every child who steals one from the kitchen before dinner was announced & ofcourse a great accompaniment for those high on spirits! Cut to 2010, the fragrance wafting from my kitchen reminded me of a childhood that will never return


Mince Meat (Keema) Cutlets

Recipe Source: My aunt Maria


You Need:
  • 500gms chicken or beef mince
  • 2 medium sized onions finely minced
  • 2 small green chillies finely minced (adjust to taste)
  • 1 inch ginger finely minced
  • 5 small cloves of garlic finely minced
  • 3/4 cup coriander leaves finely chopped
  • 1/2 cup mint leaves
  • 3/4th tsp pepper powder (adjust to taste)
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric
  • juice of a small lime (or 1 tsp vinegar)
  • 1 medium sized potato boiled 
  • Salt to taste
  • Oil for frying
  • Bread - 1 slice (optional)
  • Bread crumbs or fine rawa
  • 2 egg whites
Method:
  1. Wash the minced meat and cook it with salt to taste and lime juice (or vinegar) till all the excess water dries up. Let some amount of moisture remain. Remove from the fire and allow it to cool
  2. Heat oil in a another pan and fry the minced onions till they turn pale. Toss in the minced green chillies, ginger, garlic, coriander and mint leaves one by one. Just before you turn off the flame add the powders - pepper, turmeric, garam masala, cumin and cinnamon
  3. Turn off the fire & set aside. Allow the mixture to cool a bit. Add the mashed potato, cooked mince and mix well. If the mixture is soggy add the bread slice - roughly torn into pieces and mix well.
  4. Beat the egg whites & set aside in a bowl. Place the breadcrumbs on a plate.
  5. Shape the mince mixture into balls & flatten them in the center of your palm. Dip each patty in the egg whites mixture & then roll it over the breadcrumbs & fry on medium fire till both sides are golden brown
  6. Serve hot with mint chutney or tomato ketchup or with steaming rice & curry 
Notes: 
If you are using minced/ground beef then you will need to cook it separately in a pressure cooker. Tender meat will take approx 12-15 minutes to cook.
If you intend to freeze the mixture for later use, do not add the potato to it as the mixture can turn soggy. Instead freeze in batches and once thawed out add the required amount of boiled potato to it

12 comments:

  1. mmmm... sounds yummy, thanks!

    ReplyDelete
  2. your recipes simply delicious.easy to make and great taste.

    ReplyDelete
  3. Savri: I tried this yesterday.Pretty ambitious for a weekday :)
    Turned out great inspite of skipping a few ingredients like mint leaves, cinnamon powder.
    Picky daughter gulped 2.5. Made them too chunky but definitely can see myself making the mixture the previous day and serving as appetizers At a party.
    Substituted minced meat with boneless chicken ( no minced meat handy at home!). Pressure cooked chicken , potates, carrots to speed up and they tasted fabbbbbbb!
    Thank you! This one's a keeper!

    ReplyDelete
  4. Savri: I tried this yesterday.Pretty ambitious for a weekday :)
    Turned out great inspite of skipping a few ingredients like mint leaves, cinnamon powder.
    Picky daughter gulped 2.5. Made them too chunky but definitely can see myself making the mixture the previous day and serving as appetizers At a party.
    Substituted minced meat with boneless chicken ( no minced meat handy at home!). Pressure cooked chicken , potates, carrots to speed up and they tasted fabbbbbbb!
    Thank you! This one's a keeper!

    ReplyDelete
  5. Yayyy! Thanks a ton Savri for your feedback! So glad you liked this recipe, yeah, do try it with minced meat next time (preferably make ur own if you have a mincer gadget). Good luck!

    ReplyDelete
  6. Hi Shireen, another one here I did not cook the meat, as here we get extra lean meat, mixed altogether as per your recipe and they were just so delicious, my children are going to enjoy when they come from university home for the weekend, 3 dishes of yours egg curry, chicken sookha,and cutlets. All in one day. I am become addicted to your website now. Thanks Anita

    ReplyDelete
  7. Hi Anita, Thanks so much!! I am so happy to know that you tried and liked this dish beside the other three!! I feel honoured when I receive such feedback!

    ReplyDelete
  8. This comment has been removed by the author.

    ReplyDelete
  9. Hi Shireen, Thank you for such lovely recipes and making it so easy for us to be the star of our kitchen :). I have a question though, can I use minced goat meat here instead of chicken and beaf?
    Thanks, Pradnya

    ReplyDelete
  10. Hi Pradnya, yes you can definitely use minced goat meat - you will need to cook it till tender - depending on the quality (how tender it is) you can use a pressure cooker or just cook it in a pan. Good luck & let me know how it comes out!

    ReplyDelete
  11. Hi Shireen,
    I really like all your recipes and make them frequently. Now my mother in law is here with me for a few days and your site is a blessing to cook authentic Mangalorean food.

    ReplyDelete
  12. @ Debbie: Thanks so much for your lovely compliments!!

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)