WOYP Day # 50 Beetroot Cutlets

Beetroot or Beets, are a popular root vegetable and used in many cuisines around the world. They are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. Beetroot contains the Betalain pigment which is responsible for the deep red color. This color, vibrant and beautiful as it looks, can stain skin and clothes, so handle Beets with care. 

 

Beetroot Cutlets: 

You will need:

1 medium sized Beetroot
2 medium sized Potatoes
2 tsp Coriander powder
1 tsp Chili powder
1 tsp Chaat masala
1 tsp Garam masala powder
1/2 tsp Amchur powder (Dry mango powder)
2 tsp Ginger Garlic paste
Salt to taste
2 tbsp Corn starch

To coat:
2 tbsp Corn starch (mix with water to make a slurry)
Plain breadcrumbs

Oil to deep fry 

 
Boil the beetroot and potatoes separately. Peel and grate them into a large bowl. Add the coriander powder, chili powder, Chaat masala, Garam masala and salt to taste. Also add the corn starch and Ginger garlic paste and combine well. 

The mixture should be firm and hold shape. If it feels soft or sticky, add more corn starch as needed. Form into tear drop shaped patties. 

Heat oil in a deep pan and set it to medium high heat. Dip each patty into the corn starch slurry and then into the bread crumbs. 

 Turn to coat evenly and then drop into the hot oil. Fry on both sides until crisp. Drain excess oil and remove onto a paper towel lined plate. 

 
Alternately, you can shallow fry the cutlets in batches in a wide pan.

Serve hot with ketchup or Mint chutney. 

 

WOYP Day # 47 Bombay Grilled Vegetable Sandwich

My first memory of digging into this robust multi layered sandwich was years ago when I was probably in high school and we went on our first ever trip to Mumbai (then Bombay) with my parents. These sandwiches are classic, popular street food in Mumbai. A stack of veggies, crunchy and soft amidst layers of buttered bread slathered with a spicy green chutney, these sandwiches are a meal in itself. 

 I’ve made these several times in all these years and realized I haven’t posted it on here. I gotta blame my blogging hiatus once every few years in the past decade :D If you've been a regular reader you would know I go MIA from blogging so I can take focus on cakes.

The green chutney used for these sandwiches is very similar to the Mint chutney we use in Chaat, except this has body to it and is thicker, and yes a whole lot spicier. The chutney has to shine through all those layers or bread and vegetables so a mild tasting chutney simply doesn’t cut it.

Green Chutney for Sandwich: 

 
You will need:

1 cup Mint leaves
1/2 cup Cilantro leaves
1/2 tsp Cumin seeds 

3 pods Garlic
1” piece Ginger, peeled
10-12 green chilies
Salt to taste
2 tsp Lime or Lemon juice
1/4 tsp Black salt

Combine these ingredients in a blender and make a smooth paste. The lime juice helps keep the chutney a nice bright green and balances the heat from the chilies. Store in an air tight container and use as needed. This Chutney can be frozen for up to 3 months.

Bombay Grilled Vegetable Sandwiches:
Makes: 2 sandwiches

6 slices large Sandwich white bread
2 tomatoes, thinly sliced
1 large potato, boiled, peeled and thinly sliced
1 Onion, thinly sliced
1 green bell pepper, thinly sliced
Salt to taste
1 tbsp Chaat masala
1/2 cup grated Mozzarella
1/4 cup softened Butter

Place 3 slices of bread in a row. Butter all 3 slices and then apply the prepared chutney. The butter prevents the chutney from soaking through the slices. If you like it spicy, apply a generous amount of chutney on each buttered slice. On one slice, place the sliced potatoes and onions. Top with a generous pinch of salt and chaat masala. Place the next slice on this. Top this slice with sliced tomatoes and bell pepper. Repeat the salt and chaat masala. Top this slice with a tablespoon or two of grated mozzarella.

 Flip the last slice over, chutney side down, to complete the sandwich assembly.Press down lightly. Apply butter on the top. Time to grill the sandwich.

Heat a Grill pan on medium high heat. Add a teaspoon of butter and spread on the pan. I have a cast iron grill pan which takes time to heat up but retains heat for a long time. Adjust heat according to the pan you use. If you have an electric grill, you can use that too. Once the pan is hot, flip and place the sandwich butter side down. 

Grill for 2 minutes until the bottom is crisp. Butter the top and flip and grill this side for another minute or two.  The butter makes a crisp toast on either side. 

Remove from heat and rest for a few seconds before slicing into 2 triangles using a sharp knife. Serve while still warm with a side of Fries or salted chips.

Couldn't resist the heady aroma of grilled bread and veggies while taking pics and had to take a bite! Yummm! :D

WOYP Day #42 Thai Green Curry

Thai food is something we all enjoy in our family since its one of the cuisines  which has both rice and spice, very akin to our South Indian food :) When we are on the road we either look for a Mexican restaurant or a Thai place, we get our fill of rice in either place and continue on our journey. 

Thai curries are coconut milk based and a blend of various ingredients and aromatics, combined with a good load of vegetables - that’s about as hearty as it can get. Pair it with steamed rice and its one amazing meal. 

If you don’t have the patience to make the green curry paste, you can always use store bought which does the job for a quick dinner but the real deal is making the paste at home. You control what goes into it and the best part is it tastes much better than the store bought paste. I also use Thai Green chilies to pack in the heat, adjust the quantity to your taste. You can also use Serrano chilies or Jalapenos.

Thai Green Curry:
You will need:

1 (8oz) can Coconut Milk
1 cup Carrot, cut at an angle
1 cup Green beans, cut into 1” pieces (tips removed)
1/2 cup Cauliflower florets (bite-sized)
1 Green Bell pepper, cubed
1 Onion, cubed
Salt to taste
2 tbsp Oil
2 tsp Brown Sugar
A small handful Thai Basil leaves

Curry Paste:
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6-8 Thai Green chillies (adjust to taste)
1/2 cup chopped Scallions
1” piece Galangal (substitute with Ginger)
4 pods Garlic
2 tbsp chopped Onion
1/2 Cilantro with stalks
1 tbsp Lime juice

Steam the sliced carrots, beans and cauliflower for 5 minutes. They will be cooked again in the curry so don’t over steam them.

In a blender, make a paste of all the Curry paste ingredients. Use little water as needed to make it smooth. Set aside.

Heat oil in a pan. Add the cubed onions and bell pepper. Sauté for a few minutes until 3/4th done. Add the prepared paste and cook for 2-3 minutes until fragrant. Now add the steamed vegetables, salt and brown sugar. The brown sugar adds a very mild sweet undertone which is typical of Thai curries and it also helps cut some of the heat. Stir in the can of coconut milk. Bring to a simmering boil. Add water only if the curry seems too thick. Remember the curry thickens more once it cools so adjust consistency as needed. Lastly stir in the Basil leaves and turn off heat. 

Serve hot with steamed rice of your choice. 

More Thai cuisine to tickle your taste buds -

Thai Red Curry 

Panang Curry 

Spicy Basil Fried Rice