VEGETABLE CUTLETS – वेजिटेबल कटलेट

EFS’s first guest blogger is here – Ramona of Curry and Comfort. I believe most of you would be familiar with her. Her’s is a well known name in the food blogging community. Her blog was nominated for Best New Blog by the Food Buzz blogging community for their 2011 Blog Awards. One can assess her enthusiasm and passion for cooking by the mind boggling 795 posts that she has uploaded since she began her food blogging journey in 2011. Her repertoire is diverse and creative. My favorites are the wonderfully spiced Masala Meat Loaf, the crunchy and addictive Green Gram Fritters, the creative Wasabi Blue Potato Salad and Thai Massaman Curry Roast Chicken and her awesome Orange Cottage Cheese Cake w/ Raspberry Sauce. There are a lot more and I could go on and on. Ooops! How could I forget these beautiful and dainty Red Velvet Strawberry Cup Cakes and the luscious Mango Mousse.  
Ramona has been my foodie friend since the time I had just begun taking baby steps in the world of blogging. She was amongst the first ones to visit; always encouraging and supportive through her words. A known entity in the food blogging community, humble and friendly, she has been featured on Fabulous Foods, Kidspotand Yummily. Her recipes have appeared dozens of time amongst the Top 9 recipes in different categories on Food buzz!! Know more about Ramona here and here. It is indeed an honor my friends to have Ramona here with us at EFS. 
Today she has made these scrumptious vegetable cutlets especially for the EFS readers. Handing over the reins to the queen of curries and a lot more! Over to you Ramona
Hello Easyfoodsmith readers!   My name is Ramona and I created the blog called Curry and Comfort.  The curry side of my blog comes from my love of all things curry and spicy.  The comfort side of my blog comes from growing up in the US and being dazzled by burgers, pastas and a plethora of American sweets. Okay, I admit it; I simply LOVE food.  
I always thought the best part of cooking was sharing a meal with my family and friends. Then I started my blog and it opened up a whole new world of what it means to share a meal. I love sharing my recipes as much as I love learning about recipes from my fellow bloggers.  Every day  that I am a part of the food blogging world is a day I am so thankful that I took the chance, jumped in with both feet and started Curry and Comfort.
I was so honored when Taruna asked me to guest post on her fabulous blog.  Taruna is such a lovely person and she inspires me cooking every time I drop by her blog.   I hope you enjoy the Veggie Cutlets that I made today.  It’s a wonderful dish and my son who is not the biggest veggie fan, loved them.  That’s a big deal in my house. 🙂   So thanks for taking the time to check out my recipe… enjoy. 
3-4 large potatoes peeled and boiled (about 3-4 cups mashed)
1 cup finely chopped or grated carrot
1 cup finely chopped or minced onion
1 bell pepper finely minced
2 cups grated zucchini
2-3 green chilies finely minced
1 Tbs grated fresh ginger
2-3 cloves garlic grated
1Tbs cumin seeds crushed with mortar and pestle
1/2 tsp ground turmeric
2 tsp curry powder ( I used McCormick Brand)
1-2 tsp lime juice
2 tsp fresh mint minced
10-15 curry leaves minced
salt to taste
black pepper (to taste… I put a good amount of black pepper)
red chili flakes to taste
1 egg with water for egg wash
breadcrumbs as needed for dredging
oil needed to fry

Heat 1 Tbs of oil in the pan, add crushed cumin seeds, curry leaves, mint leaves, ginger, garlic, onion, chilies, salt and saute for 1 minute.  Then add all the other vegetables and cook for 7-10 minutes.  The zucchini will render out some water so cook it until the water is cooked out.  Then add the curry powder, turmeric, black pepper, red pepper and lemon juice.
 Add mashed up potatoes.  Cook and taste for salt and seasoning. Form into patties, any shape. 
Beat one egg with 2 Tbs water to make an egg wash.  Prepare bread crumbs for dredging.  Dip cutlet into egg wash and breadcrumbs.  Fry in hot oil (325-350 degrees) until golden brown.  Drain on paper towels. Serve hot or at room temperature.  Enjoy.
Thanks again Ramona for this wonderful guest post J 

 Thanks for visiting EFS and hoping to seeing you soon again! 

30 thoughts on “VEGETABLE CUTLETS – वेजिटेबल कटलेट

  1. Hi Taruna, Thanks for having me over at EFS! 🙂 I hope your readers enjoy the recipe… your introduction was very very sweet. 🙂 I’m blushing and beaming. 🙂 Hugs, Ramona 🙂

  2. A wonderful guest post. This recipe is awesome! I’ve eaten similar cutlets not long ago and they tasted great. I bet those are scrumptious too.



  3. Ramona, great guest post!! Happy you started blogging. It’s been fun watching you create and your photos are always so amazing!

  4. Hi EFS
    I am nominating you for a Liebster Award. Technically it’s for blogs with fewer than 200 followers. If you choose to accept there are some procedures you need to follow.
    1. Post 11 facts about yourself
    2. Answer 11 questions that I came up with (link to questions below)
    3. Nominate 11 blogs that have less than 200 followers and ask then 11 questions.

    my questions which are also posted here are:…ward-post-yall/

    1. What is an interesting book you have read so far?
    2. If you woke up with a sore throat and runny/stuffy nose – would you run/workout in an attempt to “sweat the bug out” ?
    3. Why do you blog?
    4. What is an interesting movie you have seen so far?
    5. Ping pong or badminton?
    6. Would you rather run a mile with a blister or a cramp?
    7. You have one meal a year to eat whatever you want without gaining an ounce – what would this meal consist of (you only have 30 minutes)?
    8. What is a blog you read everyday?
    9. If you won the lottery what is the first thing you would buy?
    10. Cats or Dogs?
    11. When you are stuck in traffic and all the other lanes are moving -but yours; would you change lanes or wait it out?

Comments are closed.