Monday, 30 November 2015

Parsi type Mutton Kheema Cutlets

Parsi Kheema Cutlets
People often ask me how I gotten bitten by the cooking bug, how did it come about? was it always there? who made all this yummy food? etc etc...... While I do not have a concrete answer to these questions, I did take up cooking varied recipes thanks to my fussy toddler, having said that the gene most definitely comes from my maternal grandmother, who made a plethora of delectable, delicious recipes, one better than the other. I often dream of the burst of flavours that ignited my tastebuds, as I regularly devoured all the food that she made, never realising that one day, someday she would be gone forever and that taste which was so full of love and care would vanish forever.
Today on the last day of November, fifteen years ago, was the last that I ever saw her beautiful face, as I bid her adiu to attend my college lectures.

These cutlets were one of her hundreds of recipes that were a regular feature in our home, often made by her as a side, whenever we had vegetables for dinner.

The memory of the sizzling sounds of the semolina covered cutlets as they first hit hot oil, their divine aroma that wafted through the house, and that first bite of this juicy wonder is firmly etched in my mind to this day.

My dear readers, I do hope that you enjoy making these phenomenal cutlets, just as much as I do, and do write back to me, if you make them and like them.

Recipe below...
Makes 8 cutlets

You will need:

500 gms mutton mince (kheema)
2 medium onions (roughly chopped)
1 large potato (cut in 1/2 inch cubes)
2 green chillies (chopped)
2 tbsps coriander leaves (chopped)
1/2 tsp chopped mint leaves
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander seed powder
1/4 tsp garam masala powder (optional)
2 tsp (heaped) ginger garlic paste
1 tsp roughly chopped garlic (use more if you like a nice bite of garlic)
1 1/2 tsp bread crumbs + 75 gms for coating the cutlets
2 eggs (for coating the cutlets)
Salt to taste
Oil for frying


Wash the mutton mince well,

Heat oil in a small pressure cooker, when slightly hot add in the mutton mince,onions, potatoes, green chillies, spice powders, ginger garlic paste and green chillies.

Add in required amount of salt.

Cook the mince mixture slightly and then pressure cook (WITHOUT WATER) for one whistle.

Turn of the gas, and wait for the cooker to cool down.

Once cool, blitz this mixture in a blender for 1 to 2 seconds.

Next add in the chopped coriander leaves, mint leaves, chopped garlic and breadcrumbs to the mince mix.

Allow to marinate for 2 hours or even overnight (This will cause all the flavours to soak up well)

Once the mix is marinated well, form small patties using about 1 1/2 tbsp of the mixture.

Dip these cutlets into beaten eggs and then coat them with breadcrumbs.

Shallow fry till they are golden brown on each side.

Serve hot with tea, as a side, or an appetiser.

Don't forget to drizzle some lemon juice over them before serving.



Traditionally these cutlets are made by adding one small egg to the mixture along with two slices of bread dipped in water, which is then squeezed out before adding to the mixture, the cutlets are then dipped in an egg wash and coated with coarse semolina and then fried, I however think breadcrumbs do a much better job in both instances.


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