Friday, 26 August 2011

Moong sprouts cutlet (Mulappicha Cherupayar Cutlet)

 What about some veg. recipes this whole week?? This is one super-delicious healthy veg. snack which I'm sure you guys will go on trying  even after this Ramadan.

Sprouts are so rich in protein that it is adviced to have those frequently. You can make Thoran, Curries, Salads and many more with Moong sprouts . It's easy to make at home or you can easily get those from supermarkets. If making at home, just soak whole moong (cherupayar) in water for 5-6 hrs and then tie them up in a damp cloth for overnight. The cloth will turn to brown color; but don't worry your sprouts will be safe.

Moong-sprouts cutlets are dipped in Besan (gramflour) paste , coated with breadcrumbs & then shallow fried in oil.

Ingredients:


1/4 cup oil
2 cups onion slices
Ginger 1 tbsp
Garlic 3 pods
1 1/2cups moong-sprouts
1 cup Boiled & mashed potatoes
3 Green chillies
Curry leaves a few
Garam masala 1/2 tsp
Oil for frying
Bread crumbs-to coat
For dipping:

Besan/Gramflour/Kadalappodi 1 cup
Water 1 cup
asafoetida/Kaayam a pinch
Red chilli powder 1/2 tsp
Salt





Method:

1.  Cook sprouts alongwith salt, ginger and turmeric powder till done. You can use pressure cooker also. Mix in enough water and then pressure cook. Take care that they are not overcooked. cEither dry up water in high flame or if the water is too much, then drain them nicely.

2. Heat oil in a pan, saute onions till translucent, add garlic paste& green chilles and saute for a minute more.

3. Now add cooked sprouts and mix well. Season with salt , garam masala and curry leaves.

4. Mix in the boiled and mashed potatoes to it. Turn off the flame.

5. Once it is cooled, make cutlets with it.



6. Mix all the dipping ingredients together. You can use a blender for easy mixing.

7. Dip the cutlets in it, then coat with breadcrumbs. Dip these coated cutlets again in the dip and coat with bread crumbs once more. The second dip is for turning the cutlet more crispier outside.

8. Now fry them in oil and enjoy your snack with ketchup or any sauce of your choice.






7 comments:

  1. Thatz one yummy nd healthy recipe:-) A keeper recipe for sure!!

    ReplyDelete
  2. Very delicious:) and beautiful too..

    ReplyDelete
  3. Wow..perfect shapes....Yummy looking cutlets..

    ReplyDelete
  4. Protein packed beautifully done cutlets..yumm!

    ReplyDelete
[Reply]

Friday, 26 August 2011

Moong sprouts cutlet (Mulappicha Cherupayar Cutlet)

 What about some veg. recipes this whole week?? This is one super-delicious healthy veg. snack which I'm sure you guys will go on trying  even after this Ramadan.

Sprouts are so rich in protein that it is adviced to have those frequently. You can make Thoran, Curries, Salads and many more with Moong sprouts . It's easy to make at home or you can easily get those from supermarkets. If making at home, just soak whole moong (cherupayar) in water for 5-6 hrs and then tie them up in a damp cloth for overnight. The cloth will turn to brown color; but don't worry your sprouts will be safe.

Moong-sprouts cutlets are dipped in Besan (gramflour) paste , coated with breadcrumbs & then shallow fried in oil.

Ingredients:


1/4 cup oil
2 cups onion slices
Ginger 1 tbsp
Garlic 3 pods
1 1/2cups moong-sprouts
1 cup Boiled & mashed potatoes
3 Green chillies
Curry leaves a few
Garam masala 1/2 tsp
Oil for frying
Bread crumbs-to coat
For dipping:

Besan/Gramflour/Kadalappodi 1 cup
Water 1 cup
asafoetida/Kaayam a pinch
Red chilli powder 1/2 tsp
Salt





Method:

1.  Cook sprouts alongwith salt, ginger and turmeric powder till done. You can use pressure cooker also. Mix in enough water and then pressure cook. Take care that they are not overcooked. cEither dry up water in high flame or if the water is too much, then drain them nicely.

2. Heat oil in a pan, saute onions till translucent, add garlic paste& green chilles and saute for a minute more.

3. Now add cooked sprouts and mix well. Season with salt , garam masala and curry leaves.

4. Mix in the boiled and mashed potatoes to it. Turn off the flame.

5. Once it is cooled, make cutlets with it.



6. Mix all the dipping ingredients together. You can use a blender for easy mixing.

7. Dip the cutlets in it, then coat with breadcrumbs. Dip these coated cutlets again in the dip and coat with bread crumbs once more. The second dip is for turning the cutlet more crispier outside.

8. Now fry them in oil and enjoy your snack with ketchup or any sauce of your choice.






7 comments:

  1. Thatz one yummy nd healthy recipe:-) A keeper recipe for sure!!

    ReplyDelete
  2. Very delicious:) and beautiful too..

    ReplyDelete
  3. Wow..perfect shapes....Yummy looking cutlets..

    ReplyDelete
  4. Protein packed beautifully done cutlets..yumm!

    ReplyDelete