Thursday, July 5, 2012

Mixed Vegetables Tikki (Cutlets)

My 17 months old daughter is not very picky eater when it comes to trying different types of food. I really hope I didn't jinx my self now:).Her only requirement is that the food shouldn't be pureed or soft. She likes to bite and chew:), and she likes to snack on some food and run around. So, I am constantly trying out different healthy food recipes, which taste good, fills her up, and can be eaten as finger food.
Last weekend I made mixed vegetables cutlet. I hadn't really planned in advance to make the cutlets. I just grabbed whatever vegetables I had in the fridge that day. The cutlets turned out very good. They were very colorful because of the different vegetables (mainly beets), and they tasted great too. Here is the recipe for the cutlets I made.

1/4 Cup Grated Beets, Uncooked 
1/4 Cups Grated Zucchini, Uncooked (you can substitute this with bottle gourd, or any other type of gourd)
1/8 Cups Grated Carrots
1/8 Cups Frozen Green Peas,
1/8 Cups Frozen Corn Kernals,
Salt to Taste
2 Teaspoon Oil,
1 Teaspoon Butter,
1/8 Teaspoon Chili Ginger Paste (Adjust per Your kid's Preference)
1 Teaspoon Cumin Seeds Powder,
1 Teaspoon Amchur Powder (Dry Mango Powder),
1/4 Cups Gram Flour, for Binding (Depending on the quantity of the vegetables you use, you might or might not more) OR 1 Large potato, boiled and mashed
1/8 Cup Bread Crumbs
1/8 Cups Shredded Cheese of Your Choice (Optional)

Mix the corn and peas in a deep microwave safe bowl. Add enough water to immerese them. Microwave for 2 minutes, so that the peas get cooked, and corn gets softened a bit. Drain and add the vegetable in a mixing bowl. Add the rest of the ingredients except the gram flour and butter. Slowly add the gram flour a little at a time to the veggies and start combining the vegetables. You want to add just enough flour to bind the veggies. Test a small portion by lightly rolling it between your palms. If the mixture sticks together, do not add more flour. If you add more flour, than you won't taste the vegetables. If you are using boiled potato, do not add flour. Add the potato to the mixture and then add a little flour, only if needed. Take ping pong ball sized portion of the mixture in your hands, roll them and slightly press them to form cutlets. you can also cut them in different shapes with cookie cutter.
In a shallow dish spread the bread crumbs in a thin layer. Dredge both sides of cutlets with the bread crumbs.
Heat the butter in a non stick pan. Once the butter is hot, place the cutlets in the pan in a single layer. Cook on medium low heat for 2-3 minutes, or until the underside turns brown and crusty. Flip the cutlets. If you are using cheese, spread it on each cutlet. Partly cover with a lid or Aluminum foil and cook on low for another 3-4 minutes, or until the underside is cooked and the cheese on the top is melted. Make sure not to completly cover the pan, otherwise the cutlets will become soggy.
Take off the stove, and server with ketchup or your choice of dipping.

This post is as a part of Sara's Corner's Healthy Food for Healthy Kids Contest  and Nithu's Healthy Food for Healthy Kids Contest 

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