Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, semolina cutlets. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Spicy Semolina Cutlets: Crispy, golden brown semolina cutlets made using a south Indian style savory semolina porridge called "upma"; a perfect teatime or Valentine 's Day treat! I am very Thankful to my VALUED Subscribers and Viewers who visit my Channel and give very encouraging Feed back. I always try to upload easy, affordable. Semolina & Potato Cutlets with a cheesey center #ravacutlet #ravacutlets #semolinacutlets #semolinacutlet #semolina #cheeseycutlets #semolinapotatocheesetikkis #semolinapotatocheese.
Semolina cutlets is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Semolina cutlets is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have semolina cutlets using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Semolina cutlets:
- Take 1 cup Semolina or suji or rava
- Get 1/2 cup Capsicum (finely chopped)
- Take 1/2 cup Grated carrot
- Prepare 1/2 cup Cauliflower (finely chopped)
- Take 2 tbsp Maida
- Take 3 to 4 tbsp Green coriander (finely chopped)
- Make ready 2 Green chillies (finely chopped)
- Make ready 1 tsp Ginger paste
- Take 1 tsp Salt or to taste
- Prepare 1/4 tsp Black pepper (coarsely ground)
- Prepare 2 tbsp Poha (coarsely grinded)
- Prepare as required Oil for frying
The word semolina also refers to a sweet dessert made from semolina and milk. Basbousa Semolina Cake With Lemon-Rose Syrup. If you are craving something sweet and The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in.
Instructions to make Semolina cutlets:
- Take 2 tbsp maida in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of maida 4 to 5 tbsp of water is used. We need a batter with running consistency.
- Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
- When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn off the flame. Cover the vessel and keep aside for 5 minutes to set. To the maida batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
- Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile, take oil in a wok and place it in flame for heating. Keep the flame low.
- To make cutlets, grease your hands with some oil and Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier. Cutlets are ready. Likewise, continue making the cutlets.
- Now coat the prepared cutlets with ground poha. First, dip the cutlet in the maida batter, and then cover it in poha. Press the cutlets slightly with your hands to set the poha nicely. Cover all the cutlets with poha like this.
- Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into the oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in colour, flip the sides and continue. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly, fry the rest of the cutlets as well.
- Crispy on the outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once. - Serve these tempting, crispy and scrumptious sooji cutlets with green coriander chutney, tomato sauce.
If you are craving something sweet and The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in. Vegetable and Semolina Cutlets - Snacks and Nibbles This cutlets recipe will be enjoyed by all! Just follow these easy step-by-step instructions that will show you how to make chicken cutlets from scratch. Dip the cutlets in the gram flour mixture and then in semolina or breadcrumbs.
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