I made Vermicelli Upma 3 days back and as usual, could not get the perfect idea to cook for two. Again, stored it in fridge for later use. But since am trying many new recipes these days, forgot to use it and S dont like it that much. Tried these cutlets and no complaints, they turned out great with little oil. I have used poppy seeds, peanuts and brown bread to increase the nutritious value of these cutlets and off course to avoid the guilt of oil :)
Poppy seeds : Apart from being used as a thickening agent in sweets and sauces, it is also rich in Omega-3 fatty acids. It aids digestion and helps in overcoming heart diseases and cancer. It is also extensively used in baking processes.
Ingredients:
1. 1 cup leftover Vermicelli upma.
2. 2 potatoes, boiled and mashed.
3. 2-3 bread pieces ( I used brown bread )
4. 1 tsp poppy seeds.
5. 1 tsp kitchen king masala, salt, turmeric, red chili powder each
6. 2 tsp grounded peanuts ( Roasted, skinned and ground to a course paste )
7. 1/2 tsp Garam Masala ( Optional )
Method:
1. Soak bread lightly in water and squeeze water out. Mash it well in a big bowl.
2. In the same bowl, add mashed potatoes, poppy seeds, spices and peanuts. Mix very well in a dough like consistency.
3. Add vermicelli upma. Now, since this upma I made already had a lot of tempering and some vegetables, I have kept the spices and veggies low. Knead everything again and keep aside for 10 min.
4. Heat oil in a pan. I used a shallow pan as I don't have a deep Wok with me. I took only 2 tsp oil and a batch of total 6 Cutlets were cooked in this quantity.
5. Shallow fry the cutlets in the oil for 5-7 min flipping sides frequently. When we are shallow frying some thing, its important to flip it continuously, else it may get burnt from one side and raw on the other.
6. Take out on a kitchen towel to soak extra oil and serve with chutney or sauce. I served with Tomato chutney for a yummy Weekend snack.
Notes:
1. I have used kitchen king masala as I love the aroma and taste of it. You can use separate spices instead of it.
2. I had already used green peas, curry leaves and chana daal in Upma tempering so did not used again for this cutlet.
3. Brown bread gives a crunchy texture to the cutlet. If you deep fry them, be careful not to burn the outer layer. Fry on low-medium flame.
Linked it to Denny's Serve it - Fried
Sukanya's Monsoon Medley
and Srav's CC- Appetizers Event
Poppy seeds : Apart from being used as a thickening agent in sweets and sauces, it is also rich in Omega-3 fatty acids. It aids digestion and helps in overcoming heart diseases and cancer. It is also extensively used in baking processes.
Ingredients:
1. 1 cup leftover Vermicelli upma.
2. 2 potatoes, boiled and mashed.
3. 2-3 bread pieces ( I used brown bread )
4. 1 tsp poppy seeds.
5. 1 tsp kitchen king masala, salt, turmeric, red chili powder each
6. 2 tsp grounded peanuts ( Roasted, skinned and ground to a course paste )
7. 1/2 tsp Garam Masala ( Optional )
Method:
1. Soak bread lightly in water and squeeze water out. Mash it well in a big bowl.
2. In the same bowl, add mashed potatoes, poppy seeds, spices and peanuts. Mix very well in a dough like consistency.
3. Add vermicelli upma. Now, since this upma I made already had a lot of tempering and some vegetables, I have kept the spices and veggies low. Knead everything again and keep aside for 10 min.
4. Heat oil in a pan. I used a shallow pan as I don't have a deep Wok with me. I took only 2 tsp oil and a batch of total 6 Cutlets were cooked in this quantity.
5. Shallow fry the cutlets in the oil for 5-7 min flipping sides frequently. When we are shallow frying some thing, its important to flip it continuously, else it may get burnt from one side and raw on the other.
6. Take out on a kitchen towel to soak extra oil and serve with chutney or sauce. I served with Tomato chutney for a yummy Weekend snack.
Notes:
1. I have used kitchen king masala as I love the aroma and taste of it. You can use separate spices instead of it.
2. I had already used green peas, curry leaves and chana daal in Upma tempering so did not used again for this cutlet.
3. Brown bread gives a crunchy texture to the cutlet. If you deep fry them, be careful not to burn the outer layer. Fry on low-medium flame.
Linked it to Denny's Serve it - Fried
Sukanya's Monsoon Medley
and Srav's CC- Appetizers Event
wow, that is such a great idea to use the leftover upma. I am going to try it out next time I have some leftover upma :)
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