Thursday, December 04, 2008

Recipe : Mummy Lorna's Mince Cutlets/ Indian Burger Patties

This was something mom would make us when we came home with good marks or won a prize at something. They were a special treat because it meant mum had to individually shape these cutlets and the cooking process is a little lengthy. But they are so worth the effort!

1 kilo mince (beef/chicken or mutton)
1/2 kilo potatoes (you can increase this quantity if you want more cutlets or to stretch your budget)
some fresh corriander
stew powder or pepper powder for a strong taste
optional : 4 tablespoons channa dhal (split chickpeas) soaked for 4 hours at least - this gives a third texture to the cutlets.
egg for frying.

Put washed mince, skinned potatoes, dhal, salt, stew/pepper powder in the pressure cooker without any added water. Cook for 3 whistles (Hawkins).
Open cooker, if any liquid is remaining, keep cooking it with the top open until dry.
If you want smooth cutlets, grind the mince in the mixi/food procesor, else just mash and blend everything with a potato masher.
Add chopped corriander and mix well.

Beat one egg.

Shape into cutlets (any shape or size you like - burger/croquette/meat balls), dip in beaten egg and shallow fry on all sides.

Server with rice and curry for a meal.

Between slices of bread for breakfast/snack/journeys/picnics.

With chutney and sauce as a tea time snack.

This can be eaten anytime.

Optional : Roll in bread crumbs after dipping in egg and before frying.

Recipe : Green gram & Bamboo shoot

This is a traditional Manglorean recipe, normally made when bamboo shoot is in season which is for a month in the year.

With canned bamboo shoot, this favorite dish of mine can now be made year round.

1 can bamboo shoots drained and chopped
3/4 can green gram (sabut moong dhal with chilka) lentils
1/2 a coconut grated (you can substitute dessicated coconut, but it wont taste as good as fresh coconut)
1 large onion
3-4 cloves garlic
5-6 curry leaves
1/2 tsp mustard
vegetable powder
sol/ tamarind

Soak the green gram overnight. You can even sprout it if you choose to.
If the bamboo shoot is fresh, it needs to be soaked in water for a day or two (changing water every 4-6 hours) to take away the heatiness. (This is an Indian term that I cannot find the right english translation for)
If the bamboo shoot is tinned, you can just drain the water and rinse before using.

Cook the green gram and bamboo shoot with a little salt, a piece or 2 of sol (or substitute with tamarind - but this will blacken the color of the dish) and a little vegetable powder to your preference. I like it crisp while my siblings prefer it mushy.
(If you like your sprouts raw, then only cook the bamboo shoot)

Heat a teaspoon of oil.
Drop crushed garlic into it and roast till it turns dark brown, add mustard seeds, more vegetable powder and curry leaves. This is the seasoning.
Add chopped onion and coconut and cook till raw smell disappears.
Add the green gram, bamboo shoot mix and mix well on heat.

Serve hot with rice and dhal.


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