Recipe for preparing wonderful Paneer - Peas Cutlet

Ingredients
1. 1 cup shelled peas
2. 1 large cup paneer
3. ³/4^m cup semolina
4. 3 cup milk
5. 1/4 tsp nut Meg (powdered)
6. 1 tsp garam masala powder. . 7. 1 lime juice
8. 2 tsp ghee
9. 1 tsp chili powder
10. 1/2 tsp chili powder
11. 1/2 tsp turmeric powder.
Salt to taste oil for frying.
Method
Prepare paneer, strain and knead well. Place a heavy bottomed vessel on fire. Pour ghee into it. When it is melted pour milk into it. Add semolina and mix it thoroughly. Add paneer, garam masala, nut Meg’s salt. Cook on a slow fire till it forms into a lump. Put off the fire. Spread it on a plate. Let it cool. Boil the peas with the salt. Add a little turmeric powder, chili powder and garam masala powder. Crush the pea’s masala and keep aside.
Knead paneer into dough. Make small balls of the dough. Flatten each ball on the palm. Place a little of the peas masala and seal well. Then flatten into round or oval cutlets. Deep fry till crisp. Serve hot with ketchup.

Vegetable Cutlet

Ingredients:
Carrot -4
Potatoes - 4
Green Peas - 1 cup
Onion - 1
Eggs - 2 (optional)
Green chillies - 5 to 6
Ginger, Red Chilli Powder, Garam Masala powder, Salt
Coriander leaves - a small bunch
Oil to fry

Method

1. Take 1 cup peas, add 1/2 spoon garam masala powder. Finely chop carrots. Take whole potatoes. Cook these 3 in separate vessels, in the cooker.
2. Fry chopped onions, chopped green chillies and chopped ginger.
3. Then add the cooked peas and carrots.
4. Add chopped coriander, salt to taste. Remove from Flame.
5. Peel potatoes, mash them and add to this prepared vegetable.
6. Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.
7. Beat 2 eggs well.
8. Dip the shaped cutlets in egg and dip them in bread crumbs. (Using eggs is optional). Can directly dip the cutlets in bread crumbs.
9. Spread these cutlets on a large plate and refrigerate them for 1/2 hour.
10. Then Deep fry them in hot oil.

Excellent Evening snack. Serve with Tomato Ketchup and tea.

Paneer Cutlets

Ingredients:
  1.Paneer cut in to small pieces. -200g
   2.Onion - 1/4cup
   3.Ginger chopped -1tsp
   4.Green chillies -3no
   5.Boiled and mashed Potato-1cup
   6.Salt to taste -1/2tsp
   7.Maida -1/2cup
   8.Bread crumbed -2cup
   9.Oil for frying
Description: 1.Mix the mashed potatoes,paner and salt.
   2.Take a frying pan, heat tbsp of oil.
   3.Add chopped onion, green chillies and chopped ginger for 5 minutes.
   4.Add mashed potatoes and paneer mix it well.
   5.Remove from and keep it aside.
   6.Mix 1/2cup water with maida and make a thick batter.
   7.Make small balls from the mixture of the size of a lemon and flatten with palm.
   8.Dip them in maida batter and then roll in the bread crumbs.
   9.Heat oil in a pan and fry the cutlet till golden brown.
   10.Drain on kitchen paper and serve it hot. 

Suji Cutlet

Ingredients

For the dough

• 1 cup Suji
• 1 cup Milk
• 1 cup Water
• Salt to taste
• 1 tsp ghee

For the filling

• 100 g paneer
• 12-15 raisins
• 3-4 cashew nuts,  finely chopped
• 3-4 almonds, finely chopped
• 1/2 tsp green chillies, finely chopped
• 1/2 tsp ginger, grated/finely chopped (optional)
• black pepper to taste
• salt to taste

For frying

• 2-3 tsp suji
• refined oil

Directions

For the dough:

1. Add ghee in a kadahi/wok
2. when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.
3. mix the water and milk together and add to the sooji mixture and keep on stirring.
4. within minutes it will be like a dough.
5. once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.
6. Once cooled mix it with hands to make the mixture smooth.

For the filling

1. Crush paneer and add all the ingredients. Mix well.
   ** You can omit any dry fruits if u want or increase the quantity as per your taste.

Cutlet

1. take a small portion the the dough, make a ball of it and press it.
2. fill up a spoon of filling mixture in it and close the ends to form a ball.
3. give the desired shape. You can shape it like cylinders, tikki, hearts, ellipse or leave it like round balls. make all cutlets in the same fashion.
4. warm the refined oil in a kadahi.
5. put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown, do not make it very dark brown.

Serve with tomato ketchup and/or coriander or mint chutney.