A cutlet is a palm sized deep fried patty with a stuffed filling coated in breadcrumbs.  The filling is usually made with meat, fish or vegetables. The joy of eating a beef cutlet starts right from the moment you lay your eyes on it; the beauty of the uniformly shaped brown patty; the softness when you hold it; and finally, when you take a bite, the whole experience of the crispy outer crust, spongy soft filling, and the spicy, peppery, meaty, overload of flavors. This along with a hot cup of tea…… Yum!!!

The key to making a wonderful plate of cutlet is:

1. Ensure that they all are evenly shaped and fried at the right temperature and duration.
2. Avoid overcrowding the pan when frying.
3. Replace the oil used for frying when the breadcrumbs start to burn or blacken, to avoid a burnt taste on your next batch.

Enjoy these beef cutlets with a side of tomato ketchup, Happy Cooking…!

Interested in other Kerala style Beef recipes? Check these out:

• Beef Ularthiyathu/Beef Dry Roast
• Spicy Slow Cooked Beef Curry / Beef Curry

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Beef Cutlet

Beef Croquette, also famously known as BeefCutlet, is a favorite among all the meat lovers, especially in my hometownKerala, India. This flavorful snack is a sure to find in any bakery and is oneamong the most sold-out tea snack or appetizer!

Course Appetizer

Cuisine Indian, Kerala

Keyword beef cutlet, kerala

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Akhila

Ingredients

• 500 g beef (medium sized cubes)
• 1 tbsp meat masala
• 2 tsp black pepper powder
• ¼ tsp turmeric
• 1 large onion (finely chopped)
• 3 green chilies (sliced round)
• 3 garlic (minced)
• ½ inch sized ginger (minced)
• 2 sprigs of curry leaves (roughly chopped)
• 2 potato (medium sized)
• 1 cup breadcrumbs
• 2 whole eggs or egg whites
• Oil (for deep-frying)
• Water (as required)
• Salt (as required)

Instructions

• Cook Beef: Clean the beef and cook with salt, turmeric powder, pepper powder (1 tsp) and water (just enough to cover the beef), in a pressure cooker for about 3 whistles.
• Allow the pressure to release on its own, drain excess water and allow it to cool completely.
• Shred Beef: Shred the cooked beef using a fork or in a food processor to a shredded form. If using a food processor, make sure not to grind it into a paste. Keep aside.
• Cook Potatoes: Pressure cook potatoes with a little water and salt for 2 whistles, drain, mash it and keep aside.
• To prepare the filling: Heat oil in a pan. Add chopped onions with little salt and sauté until it turns golden brown. Add chopped ginger, garlic, green chilies and curry leaves.
• Add meat masala and pepper powder, and sauté on a low flame for 5 minutes so that it all blends well. Add mashed potatoes and the cooked meat to the mixture and mix well. Turn off the flame and place the lid on the pan, allow it to rest.
• Egg: Beat eggs in a small bowl and keep aside. You can also substitute whole eggs with egg whites.
• Breadcrumbs: In another bowl take breadcrumbs; either use panko breadcrumbs, or you can prepare breadcrumbs by toasting any bread and then grinding it in a mixer.
• Make Patties: Make palm sized patties out of the prepared meat filling. Prepare the pan by heating oil in a low flame for deep frying the cutlets.
• Fry’em up: Dip each patty in the egg batter and then coat with bread crumbs and carefully drop in to the frying pan. Deep fry until golden brown. Do not crowd the pan, ensure there is ample space between each patty as it gets fried.
• Once the patties are done, transfer them on to a paper towel to drain out the excess oil.
• Serve hot with tomato ketchup.

Notes

1. You can substitute beef chunks with ground beef.
2. You can substitute whole eggs with egg whites.
3. You can substitute meat masala with garam masala in same proportions.
4. You can also use panko breadcrumbs which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.

The post Beef Cutlet appeared first on Pepper Delight.

The flavour of this delicious dish takes me all the way back to my childhood; memories of mom’s kitchen… on one corner I see all the spices, curry leaves, and other ingredients on the table top, and the spicy hot beef curry sizzling on the stove in another corner, its aroma spreading all around the house and we patiently waiting for the curry to be ready.

Two of my favorite beef curry dishes were, one of course my mother’s preparation and the other from our nearby thattukada (roadside eatery). Even though we hail from Kerala where beef is common, my mom used to cook it rarely at home. Thattukadas were our quickest to-go to satisfy our beef cravings, and the delicious Kerala porotta served along made it the yummiest combo!!!

The preparation involves a slow cook process where you need to make the beef soft and tender (fully cooked), but at the same time ensuring that the flesh does not pull apart. The cooked beef is sautéed with various spices and curry powders making it spicy and rich.

I love to cook such curry recipes in an iron skillet as it enhances the color of your dish. You can also use other types of pans; just make sure to cook on a low to medium heat so that the caramelization of the onions with the other ingredients is even. Adding salt to the onions helps it to drain water thus enabling it to caramelize, and also prevents the bottom from burning and ensuring even cooking. If your dish becomes too salty, add one or two dry red chilies as a whole. Check the salt level after some time and once it’s balanced, discard the chilies – a tip from my friend’s mother.

Enjoy… Happy Cooking…!!!

Interested in a similar recipe from a different cuisine? Check out this amazing Greek Beef Stew with Orzo Pasta (Youvetsi) from The Hungry Bites.

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

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Spicy Slow cooked Beef Curry

Authentic Kerala Style Slow Cooked Tender Beef Curry in a Spicy Masala

Course Main Course

Cuisine Indian

Keyword beef curry, kerala beef curry

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1½ lb beef (cleaned and soup cut)
• 2 onions (thinly sliced)
• 3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 1 tomato (chopped)
• ¼ tbsp turmeric powder
• 1 tbsp red chili powder
• 1½ tbsp coriander powder
• 2 tbsp pepper powder
• 1 tbsp meat masala
• 1 tsp fennel seeds (roasted and powdered)
• 3 leaves sprigs curry
• leaves cilantro (chopped)
• a pinch of mustard seeds
• salt (as required)
• oil pref. coconut oil (as required)

Instructions

• Clean and cut beef into cube shaped pieces (preferably soup cut).
• Transfer it to a pressure cooker and add salt, pepper powder, and a little water (enough to cover the meat). Pressure cook for 3 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
• Heat oil in a pan and splutter mustard seeds. Add sliced onions, green chilies, curry leaves, and a little salt. Saute until onions become translucent.
• Make a paste of ginger and garlic and add this paste to the pan and mix well.
• Add chopped tomatoes and place the lid on the pan to cook on a low flame until it turns mushy.
• Add spice powders; chili, coriander, turmeric, pepper, and meat masala, and mix well. Make sure you turn the heat to low while adding the spice powders, so that they do not burn.
• Remove the lid from the pressure cooker and transfer the beef with the remaining water to the pan, mix well with the masala and cook on a medium flame for 5 – 8 minutes. Add the roasted fennel powder and mix well. Stir the curry carefully while cooking.
• Cook until gravy thickens, taste and add salt as needed. Garnish with coriander leaves and allow it to rest for a few minutes.
• Serve with Naan/Bread, Malabar Paratha / Kerala porotta, or rice. 

Notes

• You can vary the amount of chili and pepper to suit your spice level.
• The meat masala I have used in my recipe has been bought from an Indian store (Sakthi meat masala). You can also use a homemade masala which is preferable. 

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