Tuesday, July 21, 2015

Cutlets and Gravy Parsi Style




An abundance of mint gives me scores of ideas. I use leaves in pasta, salads and a good many Indian foods. Mint in one's mouth is a fresh, herbaceous taste. Chiffonaded into meatballs, it underwhelms, providing a hint of herb with each bite. I feel the need to use copious amounts today.

A much thumbed Time and Talents Cookbook is my source and inspiration. The Parsi food section has been most popular. In my usual fashion I chop and change bits of the recipe. My kitchen life is determined on the ease of prep. I know...some recipes are convoluted, but quite delicious. And I do undertake those, but at six in the evening I need to chop chop! Ground beef replaces mutton kheema, frozen garden tomatoes in place of fresh ones, a whole bunch of mint and so it goes.


CUTLETS AND GRAVY PARSI STYLE
Serves 4

1 pound ground Beef
1 Egg
3/4 cup Mint leaves
1/2 cup Cilantro 
1 Green Chile
1 small Potato, boiled
1/2 teaspoon Garlic paste
1/2 teaspoon Ginger paste
1/2 teaspoon Coriander powder
3/4 teaspoon Kosher Salt
3-4 tablespoons Flour
3-4 tablespoons Canola Oil
4 fairly large Tomatoes
2 dried Chiles
1 small stick Cinnamon 
3 Cloves 
1/2 teaspoon Garlic paste
1/2 teaspoon Ginger paste 
1/2 teaspoon Kosher Salt
2 tablespoons Vinegar
1 teaspoon Jaggery or Brown Sugar
Chopped fresh Cilantro 


Start with the gravy. 

Chop tomatoes and put them in a pan.

Drop dried chiles, cinnamon, cloves, garlic and ginger pastes and salt into tomatoes and place over medium heat. Bring to boil, cover pan, lower flame and simmer for 15-20 minutes. You should have a thick sauce.




Remove cinnamon stick and cloves.

Add vinegar and jaggery and continue to simmer for another 10 minutes, stirring every now and then. Keep warm till cutlets are done.

Put ground beef in a bowl.

Break egg onto beef.

Wash and dry mint and cilantro. Cut into thin slivers and add to beef.

Slice green chile very fine and add to beef.

Cut boiled potato into 1/4 inch cubes and add to beef.

Add garlic and ginger paste, coriander powder and salt. Use your hands to mix the beef. 




Form beef into small patties 1 1/2 inches wide.  

Heat a few tablespoons of canola oil in a nonstick pan.

Spread flour on a flat surface. Dust both sides of each patty lightly in flour and place in the hot pan.




Brown on both sides.




Arrange browned cutlets on a platter and pour warm gravy over them. 

Finish with cilantro.




Dinner is done and leftovers go into the fridge. Cutlets and gravy are resurrected the next day, over pasta, for lunch. I am told the Indo-Italian version tastes better! There are truly no bounds to culinary convention in this house! Yet another newly minted recipe added to my repertoire.