February 15, 2016 7:28:25 pm
I had a few thoughts running in my head, which I had picked up watching cookery shows. I wanted to make a patty similar to chef Ajay Chopra, and I also wanted to use chef Vikas Khanna’s idea of infusing green tea smoke. I fused both the ideas into one preparation — and the result of was this cutlet/patty. The mild aroma of the green tea — added with the fresh flavours that went into the patty mix — made for an extremely healthy, yet tasty cutlet. I had picked up some cottage cheese to cook for my guests, but never managed to use it.
I also had sprouted some ragi — finger millet. Ragi is a rich source of protein, and when used as a whole grain, it’s nutritional value is enhanced. It has many essential amino acids — building blocks for proteins — which are not present in other starchy meals. Ragi is also a great source of iron, making it beneficial for individuals with low haemoglobin levels. Owing to its high nutritional value, I make it a point to add it frequently into our regular diet. This preparation is an excellent way of using finger millet — and it makes a nice nutty, crunchy addition to the patty.
1/4 cup – Sprouted finger millet
2 – Medium, boiled, peeled & mashed potatoes
100g – Cottage cheese, crumbled
2 spring onion bulbs, chopped
2 tbsp – Spring onion greens, chopped
3 garlic pods, 2 spicy green chillies and a 1-piece ginger, crushed together
2 tbsp – Coriander, chopped
Salt to taste
1/2 tsp – oil
Ingredients for smoke effect
2 pieces – Charcoal
A steel bowl/aluminium foil
2 tbsp – Green tea, few drops oil
2-3 tbsp – Bread crumbs
2-3 tsp – Oil for cooking
* In half a spoon of oil, saute the garlic. Cool.
* Take all ingredients for making cutlets and mix them together.
* Burn the charcoal till it turns orange in colour.
* Take the mix in a bowl and create a well inside. Place a steel bowl or an aluminium foil in the well, and put the burning charcoal in it.
* Throw the green tea and a few drops of oil on the charcoal and cover the bowl completely with the lid. Remove the lid after 3-4 minutes. Don’t leave it covered for too long, since we just want the green tea flavour to infuse the mix.
* Remove the charcoal bowl carefully using a tong.
* Add the bread crumbs to the mix now. Take care to add just enough bread crumbs to absorb the moisture and bind the mix.
* Divide the mix into 12-14 equal parts and shape them into patties.
* Heat a non-stick griddle or pan. Put 1 tsp of oil and place 4-5 pieces at the same time.
* Cook both sides on a medium flame till golden or griddle marks are seen. Ensure that the patties do not break when you flip them.
*Serve hot with salad and mint-raw mango chutney.
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