My maternal grandparents were amazing cooks. It is a pity we didn’t write out their recipes. These beef cutlets come close to what my mai used to make. Your knife will be tested here but totally worth it!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time 50 minutes
Servings 12 pieces
Credit: Chrisan Fernandes
· 1/4 Kg Beef Mince
· 1 Large Onion (very finely chopped)
· 1 Small Tomato (deseeded, very finely chopped)
· 3-4 spicy Green chillies (very finely chopped)
· 2 tsp vinegar (goa vinegar works best, or any other)
· 1 Egg
· 1/2 Maggi cube (approx 3 gms)
· 1 Tbsp Jeerem Meerem powder
· 1.5 Tspn Ginger Garlic paste
· 4 Sprigs Fresh Coriander leaves (very finely chopped)
· 1/2 tsp Salt
· Semolina/rawa (for coating the cutlets)
· Oil (for pan frying the cutlets)
It helps if the ingredients mentioned above are finely chopped.
Make sure the mince is drained of all liquid or you will end up with a watery mix
You are using raw mince, hence we need to cook the cutlets longer. Hot oil and high gas flame is a recipe for disaster as the cutlets will get cooked on the outside but the inside will still be raw. Don’t be in a rush. Test a small portion of your cutlets. That way you can adjust the mix for salt, spice.
PUT in a large bowl, add all the above mentioned ingredients except the Oil and Semolina/rawa. Mix well.
MAKE 12-15 balls of equal size. Very gently flatten each ball on your palm. Coat each of the raw cutlet with Semolina/rawa and place them into the pan
TAKE a wide pan, add some oil into it and place the pan on low flame. Keep it on for at least 5 minutes so that it gets a bit hot. Fry the cutlets on low flame for 10 minutes on each side. them on a kitchen towel to drain out all the excess oil.