Skip to main content

Beef Vegetable Cutlet

Beef Vegetable Cutlet

Cutlet is a very popular snack in Kerala.This recipe is made with beef and vegetables. Also check my earlier posts of chicken cutlet, fish cutlet and vegetarian version of beetroot and mushroom cutlet. Cutlet is a tempting snack and party-pleasing appetizer. The meat and vegetables are cooked in aromatic spices, breaded and deep fried to make this crispy snack.Beef cutlets is a must have in most Christian wedding parties and also found in restaurants and road side tea stalls. You can make this in advance in bigger batches and it freezes well.So whenever you need cutlet just thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea.

Beef- 1/2 kg
Potato large-1
Green peas- 1/2 cup
Chopped carrot- 1/2 cup
Chopped beans and bell pepper- 1/4 cup
Onion- 1 medium
Green chilly-1
Ginger Garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Pepper powder-3/4 tsp
Chilly powder- 1 tsp
Tomato ketchup- 1 tsp (optional)
Meat masala- 1 tbs
Chopped Coriander leaves- a little
Lemon juice- 1/2 lemon
salt to taste

For coating
Bread Crumbs- 1 cup
Egg- 2
Oil for frying

Cook meat along with salt, turmeric powder and  pepper powder. You can pressure cook it, 5-6 whistles so that the meat is tender.Once cool either shred or mince the meat and set aside.
Boil potato and mash it. Cook the vegetables till tender, drain and set aside.
Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry till the raw flavor disappears. Add all the spice powders,minced meat and boiled vegetables and mix well. Add ketchup and one tbs of water and mix well.Finally sprinkle coriander leaves and lemon juice. Allow this mixture to cool down completely.
Now for the second step,lightly whisk egg in a bowl. Spread bread crumbs on a plate and keep aside. 
Take spoonful of the the cooked meat and vegetable mixture and make small balls and using your palm flatten into round or oval  patties. Dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.
Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cutlet into the oil and fry in batches. Fry till both sides are evenly brown. You can also and shallow fry the cutlets. Serve with tomato ketchup and onion salad.

Try this,
Hope you will all enjoy!


  1. Ashyo... I am feeling so tempted, love this with a cup of hot chaaya...


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Spicy Stuffed Eggplant

Spicy Stuffed Eggplant
Today's recipe is meat stuffed spicy eggplant inspired from Lebanese and Turkish Cuisine. Recently I am trying  lot of stuffed dishes with chicken,squid and fish. This stuffed eggplant is now one of my top favorites. Eggplant is a versatile veggie and cooked in the right way, you can create innumerable recipes with it.Fried or baked eggplant is tender and tasty and goes well with rice. If you are not a great fan of eggplant/aubergine, try this stuffed version.It is insanely good and I am sure will change the way you think about this humble veggie.

Stuffed eggplant is great as a main course dish. You can serve it with rice,bread or with fresh salad and you have a satisfying dinner. It is also perfect when you have guests as it is filling and makes a pretty presentation.In Turkish and Mediterranean region Karniyarik is an imperial dish fit for a King or chieftain.You can use lentils and mushroom for a vegetarian version.There is also a Thai version of stuffed…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…