MUTTON CUTLET/LAMB CROQUETTES

This is my 200th blog post,
     Looking into the long way I have come along, up to this 200th Post, still make me wonder. Well, I am quite impressed by the number, but was totally not sure whether I could keep up with the pace of blogging in my own style. Last year I made an impulse decision to launch my long planned thought of blogging to commemorate my 20th Wedding Anniversary and it's probably the best decision I've ever made.
    Since I started my blog in 2016, writing my first few blog posts before launching them, me and my daughter trying our knows and lots of dont's with Photography, Food Presentation etc., To be frank, we knew nothing about it, nor did we invest anything on fancy gadgets until today. We use our ready to shoot Nikon and iPhone SE for our pictures. I wouldn't say that we do a great job, but we sure are in the tough way of a learning process.
    Looking back into my first few posts that were posted on 17th January 2016. I checked the next day to see whether if at all anybody even noticed my blog. My stats said 21 people had read my posts. I have never taken any steep leaps or hiked the viewership since then, but I am happy to see that I've come a long way. All the more I'm happy with my blogging today because I get to learn a lot every day and spent my quality time in what I love, reading, cooking, clicking and writing.
      Keeping up with the flow of daily routine, cooking, clicking, editing. Ya just recently I started doing it all on my own. My daughter is busy with her studies, as she is in her final year of schooling and all the more with upcoming board exams, she is totally occupied and busy with her hectic revision schedules. Waiting for her exams to get over and we have a long to-do list plan for the blog.
     Yet another family favourite for my 200th Post - Mutton Cutlet/Lamb Croquettes. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. Every time it comes up with different ingredient though, sometimes with chicken or beef and may be simply with vegetables for a total vegetarian option. But our all time favourite is the Lamb Cutlet with minced meat and potatoes, coated with breadcrumbs for a crispy crust.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Just combine it with finely sliced Onions, Carrots etc., with a dash of tomato ketchup or Red-Chili Sauce to add a zing to the croquettes.

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

MUTTON CUTLET/LAMB CROQUETTES

INGREDIENTS :

For Meat Cutlet Patties :

Minced Meat - 1/2 Kg.
Potatoes - 3 Nos.
To Saute :
Onions- 2 No
Garlic - 4-5 Cloves
Ginger - 1 Small Piece
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Pepper Powder - 1/2 Tspn
Mint Leaves - Few
Coriander Leaves - Few
Oil - 2 Tbspn
Salt - To Taste

For the Crust :

Egg - 2 Nos.
Bread Crumbs - 2 Cups

For Deep Frying :

Oil

METHOD :

Mince the Meat using a food processor or mincer and keep it aside.
Boil the Potatoes, peel, mash them and keep it aside.
Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
Add Turmeric Powder, Red Chilli Powder and Garma Masala to the above and fry for a while on a low flame until fragrant.
Add Minced meat along with a dash of Salt, Pepper Powder and mix well.
Cook this on a low flame until the meat is well cooked.
Sprinkle some water if necessary at this stage.
Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
Switch off the flame and add mashed Potatoes to the meat mix.
Mix it well with your hands until well combined.
Shape into small balls and flatten them at the centres into round patties with your palms(make sure there are no cracks).
Meanwhile beat eggs in a bowl with a pinch of salt.
Spread Bread Crumbs on a large plate.
Dip the Meat Cutlet patties in the egg first.
Then dredge them in bread crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
Heat oil in a deep pan until they reach the smoky point.
Lower the flame to medium and deep fry the Meat Cutlet patties in batches.
Do not over crowd the oil pan.
Fry the Meat Cutlet patties until crisp and golden brown in colour.
Remove them from oil with a slotted spoon, and line them up on paper towels.
Serve hot with any dipping sauce of your choice.

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

NOTES :

Can replace Meat/Lamb with Chicken, Beef or Tuna.
Can also prepare with a mix of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
Deep fried Meat Cutlets/Lamb Croquettes taste better comparatively.
Use the right fat, right pan and the right temperature suitable for deep frying, for guilt free eating.
Allowing the Oil to smoke initially will cut down the fat content to an extent.
Do not over crowd the pan while deep frying the Meat Cutlets.
Raw Meat Cutlet patties can be stored in an airtight container in a refrigerator for up to 4 days, or can be frozen up to 1 month.

SWEET PONGAL/SARKKARAI PONGAL

   Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four-day long festival celebrated at the nook and corner of Tamilnadu. As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal.
     Raw Rice and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish which gives the name Sarkkarai Pongal/Chakkarai Pongal. Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.
     This Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival. Above all this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal served in temples have a special note of taste and flavour which is quite divine.

For more PONGAL RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS :

Raw Rice -3/4 Cup
Moong Dhal - 1/4 Cup
Jaggery - 1 Cup
Cardamom - 4-5 Pods
Dry Ginger Powder - a Pinch(Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tabspns

METHOD :

Melt Jaggery with 1 Cup of Water and 1/2 Tspn of Ghee until the jaggery pieces dissolve completely and start to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
Grind Cardamom Pods & Dry Ginger(if using) with Mortar and Pestle into a fine Powder and keep it aside.
Dry Roast the Raw rice on a medium flame for about 5-7 minutes (until it is hot to touch)
Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhals)
Wash the dry roasted rice and dhals, drain any excess water from it.
Pressure Cook Rice and Moong Dhal with 31/4 Cups of Water on high flame for 2 whistles.
Lower the flame and cook for other 2-3 whistles and switch off the flame.
Mash the cooked Rice and Dhal mix.
Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the rice and dhal mix.
Meanwhile heat Ghee in a pan and roast Cashewnuts until golden brown colour and Raisins fluff-up.
Pour this onto the Rice Dhal Mixture and mix well.
Cook this on a low flame for few more minutes until you get the desired consistency.
Serve Sarkkarai Pongal hot with a drizzle of ghee over it.

NOTES:

Dry roasting the rice is optional.
But dry roasting both rice and dhal enhances the aroma and gives an even texture while cooking.
Dry Roast rice and dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
Adjust the amount of water as for your rice variety.
Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Sarkarrai Pongal
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Sarkkarai Pongal/Sweet Pongal.
Adding Dry Ginger powder is optional.
Can also add edible camphor and cloves to Sarkkarai Pongal if preferred.

CURD ONION RAITHA - VENGAYA PACHADI

   Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.
     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas. Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits. Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc., Onion Raitha/Vengaya Pachadi is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

Cuisine - Indian
Recipe - Condiment
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes

HOW TO MAKE CURD ONION RAITHA

CURD ONION RAITHA - VENGAYA PACHADI

INGREDIENTS:

Onions - 1 Cup
Green Chillies - 1 No.
Salt - To Taste
Sugar - a Pinch
Curd - 1 Cup
Coriander Leaves - Few
Mint Leaves - Few

METHOD :

Clean and rinse Mint and Coriander leaves in running water and allow it to drain in a colander.
Chop Onions into thin slices or finely chop them
Finely chop Green Chillies, Coriander leaves and Mint Leaves.
Whisk the curd until smooth, pour it into the chopped Onions and Green Chillies.
Add Salt, a pinch of Sugar and mix until well combined.
Garnish it with finely chopped Coriander and Mint Leaves.
Refrigerate the Onion Raitha/Vengaya Pachadi until it is served.
Serve it along with Biriyanis, Puloas or along with Chapatis, Roti/Parottas and Parathas.

NOTES :

The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
Refrigerate the curd before mixing it up with Onions.
Whisking and refrigerating the Curd will give a good, smooth texture to the raitha.
Adding Sugar to the Onion Raitha is purely optional
Refrigerate the Onion Raitha//Vengaya Pachadi until it is served.

For more recipes on SADHYA, click here...

INGREDIENTS :

To Temper and Saute :

METHOD :

For more details on How to cook Beans Lentils and Pulses, click here ...

NOTES :

NOTES :

*DISCLAIMER:

HOW TO MAKE ASH GOURD/KUMBALANGA MORU CURRY/PULISSERY

INGREDIENTS:

For Kumbalanga Moru Curry/Pulissery:

To Grind:

For Seasoning:

METHOD:

NOTES:

HOW TO MAKE SOURSOP SMOOTHIE

INGREDIENTS :

METHOD :

NOTES :

How to select the Fruit?

INGREDIENTS :

METHOD :

NOTES :

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

For Meat Cutlet Patties :

For the Crust :

For Deep Frying :

METHOD :

NOTES :

HOW TO COOK SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS :

For Garnishing :

METHOD :

NOTES:

INGREDIENTS :

For Seasoning :

METHOD :

NOTES :

HOW TO MAKE CURD ONION RAITHA

INGREDIENTS:

METHOD :

NOTES :

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