Recipe: Beef cutlet (Kerala style )


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By Oleena Mendonca
Ingrediants:

Beef – ½ kg
Ginger-garlic paste – 2 tsp
Potato – ¾ kg
Turmeric powder – A pinch
Onions(big) – 3 nos
(chopped)
Green chillies – 6 nos
(chopped)
Ginger - 2 big pieces
(chopped)
Coriander leaves(chopped) – 1 cup
Pepper powder – 1 tsp
Lemon – 1 no
Egg – 1 no
Breadcrumbs
Salt – As reqd
Oil for frying


Description:

Cook potatoes with little salt, turmeric powder and enough water. Mash them well. Cook beef with ginger-garlic paste and salt, till done. Heat some oil in a pan.

 

Fry onions, till brownish.

 

Add green chillies, ginger and coriander leaves and fry for some time.

 

Add the cooked beef and little pepper and saute for some time.

 

Remove from heat and let it cool.

 

Grind it dry in a grinder.

 

Mix together the above ground beef mix and mashed potatoes.

 

Add juice of a lemon to it and mix well.

 

Make cutlets off the mixture.

 

Dip them in beaten egg and roll in bread crumbs.

 

Deep fry Beef Cutlet in oil.

 

Beef Cutlet is ready. Server Beef Cutlet hot.

 

 


Conclusion:


Comments on this Article
Philip Mudartha, Qatar Sat, August-11-2012, 6:18
As long as sale of beef is banned or frowned upon in India, we in the middle east get to eat it at half the price of similar products from Europe, USA and Australasia. It would be interesting to know how and why AK Subbiah, the pioneer of Anti-beef agitation changed his stance and now lobbying against Karnataka Cow Slaughter Ban Act, now pending for Presidential Review. (The Kerala beef Chilly Fry is tastier)
Benedict Noronha, Udupi Wed, August-8-2012, 10:48
Very nice dish-Beef cutlets. People must eat Beef, which provides natural steroids for the body and gives more stamina.It is advised also for T.B.patients in substituion for stroid tablets. ( unfortunately some fanatics oppose Beef marketing, for the reasons they don't know.) I strongly advise that Beef must be made available openly and at subsidized rates. Eat and enjoy Beef and you will enjoy strong and healthy living.
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