Soya and Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Lubna Karim needs no introduction. Yes, she is the woman behind the successful and beautiful Food Blog, Yummy Food. Her series on Food Photography or her Ramadan – Joy of Fasting to Feasting Series are worth to watch out for. I myself learned a lot about Photography by reading through her series.

I connected with her when she won a Tupperware hamper through a contest on my blog. With literally my heart in my mouth, I asked her for a guest post and she promptly agreed to my delight.

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

This post was scheduled for earlier but due to sudden changes around me as well as connectivity issues, finally the guest post is here. Enough of my jibber-jabber and over to Lubna.

“Party means food…food means planning (menu)….I have got more of vegetarian loving friends than non-vegetarian loving food. Most of the times, I feel difficult to think what to make for my veg friends…?? I can easily manage main course by making veg pulao, qubooli, veg biryani, etc…but thinking of starters I get mad…

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

In a quest to find a perfect party appetizer for my vegetarian guest who happened to be a ‘just married’ couple…I thought of making these tikki’s. Tikki’s a play very import role in North Indian cuisine in snack/chat counter. Aloo-Methi ki Tikki is something I make very usually at home. …but somehow I feel making chats at home is a tedious work when you are the only one who loves to eat it…So whenever possible I grab a plate when I go out….so it is rare that I make chat at home whether it is cutlets or tikki’s…

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

But today I have to make something for my lovely guest, who happened to be vegetarian. Kudos to blogging, I have learnt some new recipes in the course of time along with trying out some interesting recipes from other blogs to satisfy and get praises from my guest….I thought of making soya pulao and soaked soya granules…when they got doubled in size I realised I soaked more…and after using some for pulao….I am left with some more….so thought of making cutlets/tikki with them….so is this recipe born…The good thing about the recipe is there is no onion and no garlic in these cutlets….

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Few days back I have won Tupperware giveaway at Lemon in Ginger. Deepali who is blog owner of Lemon in Ginger has got a versatile blog. She blogs about different cuisines and also eggless baking is something you can look forward in her blog. When she asked me to do a guest post in her blog with a savoury recipe…I was wondering what to whizz up…as savoury mainly means pakoda or bhajji to me…When I made these cutlets for my guest…I suddenly thought of you Deepali…so here is my post for you…..Thank you for having me on your blog…Its my pleasure to write for your readers…”

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 cutlets

Soya & Mixed Vegetables Cutlet | Guest Post by Lubna Karim

A scrumptious snack with goodness of vegetables.

Ingredients

  • 1 Cup - Soya Granules
  • 1 Big Potato - peeled
  • 1 Carrot - peeled
  • 3-4 Tbsp - Green Peas
  • 1-2 Tbsp - Sweet Corn, optional
  • 1 Tbsp - Green Chilies, chopped
  • 1 Tbsp - Amchoor Powder, optional
  • ½ Tbsp - Garam Masala
  • to taste - Salt
  • Oil - for frying
  • For Coating:
  • 1 Tbsp - Corn Flour
  • 2-3 Tbsp - Water
  • 1-2 Tbsp - Breadcrumbs

Instructions

  1. Wash and soak soya granules in hot water for 10-15 minutes with pinch of salt.
  2. Add potato, carrot and green peas to pressure cooker with enough water and cook for 2-3 whistles.
  3. Let the steam release. Now drain water using sieve. When the potatoes are cool enough to handle then peel the skin. Mash and set aside.
  4. Now squeeze water from soya granules and add this to mashed potato. Now gently mash in carrot and green peas. Mix all by adding chopped green chilies, amchur powder, garam masala and salt.
  5. Divide the mixture into 5-6 equal size portions. Gently using your fingers flat each portion into ½ inch thick cutlet/tikki.
  6. Make thin paste of corn flour and water with a pinch of salt. Dip the cutlets in this mixture one by one and roll them in breadcrumbs until all the cutlets are evenly coated.
  7. Place them in the fridge for ½ hour covering with cling.
  8. You can deep fry the patties after ½ hour or you can shallow fry. I deep fried the cutlets.

Notes:

Always remember when making tikki/cutlet the boiled vegetables should not be overcooked, try to retain the crunch of the vegetables, otherwise the tikki gets soggy and will not form in shape.

Drain the excess water from the boiled vegetables using sieve. If the tikki mixture looks moist then sprinkle a tablespoon of corn flour on the vegetables before mashing down or to the mashed mixture.

http://lemoninginger.com/2014/01/31/soya-mixed-vegetables-cutlet-guest-post-lubna-karim/

 

  • Hey those pictures looks neat and awesome..and the dish sounds good esp for vegetarians like me… I hate eating soya but I can try this recipe and subdue the amount of Soya used…cool one Deepali :)

    • Thanks Ekta. Definitely try this one and do get back to me with your feedback :)