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.

A casual photo in Instagram turned out to be one of my most requested recipes, to the extend that I got tired of DMs and decided to post it right away on my blog. Kinnathappam was one of my favorite after-school snacks Amma used to make during my childhood days. A dish which requires simple pantry ingredients and equally enjoyed by kids and adults. Yet another easy recipe to keep your family’s hungry tummies at rest especially while staying indoors during this COVID-19 outbreak season.

Kinnathappam refers to the popular snack of Kerala and is also known as “steamed cake”. The traditional recipe is made with rice flour, sugar and coconut, and is required to be fermented. Swap rice flour / sugar with whole wheat / jaggery, skip the fermentation, and there you go! Another classic from the hearts of Kerala … simple and delightful!

What do we need?

• Whole Wheat flour – as the base
• Jaggery (grated/syrup) – for the sweetness
• Grated coconut – for the flavor
• Cardamom powdered – for the aroma
• Water – for the mixing
• Nuts and raisins – addon toppings

Pro-tip: Allow the dish to cool completely before cutting so that it doesn’t lose its shape. It should have a firm halwa consistency.

Storage: You can store leftovers in an airtight container and refrigerate for up to 4 days.

Interested in more authentic Kerala style recipes? Check it out here.

Enjoy, Happy Cooking…!

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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Steamed Wheat Cake / Gothambu Kinnathappam

A Traditional Steam Cake with a Twist; made with whole wheat flour, jaggery, coconut and steamed to perfection! Gothambu Kinnathappam, an easy-n-tasty snack to savor with a hot cup of tea …!!

Course Snack

Cuisine Indian, Kerala

Keyword kerala snack, kinnathappam

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 1 pan

Author Akhila

Ingredients

• 1 cup whole wheat flour
• ¾ cup grated jaggery / ശർക്കര or equivalent jaggery syrup
• ½ cup grated coconut
• Pinch of cardamom powder
• Pinch of salt
• 1 cup water
• Ghee/butter (for brushing the pan)
• Cashews & Raisins (for garnish)

Instructions

• In a large bowl, mix together wheat flour, coconut, jaggery, cardamom powder, and salt along with a little water, to make a semi thick batter. If you are using jaggery syrup, add water accordingly.
• Pour the batter into a ghee/butter greased pan and steam cook for about 35-40 minutes on a medium flame.
• Once cooked, remove from the steamer and allow it to cool completely.
• Slice it and serve with chai/coffee as an evening snack Enjoy!

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