Well, I'll be straight to the point. I was happy to receive a package containing Hudson Canola Oil from Dalmia Continental Ltd. This brand was recently launched into the Indian market. You can Google the brand for more information.
Along with the package came a recipe booklet and a letter from the team who sent me this package. I would like to thank the team members for sending this package to me.
Let's share some facts here. Canola oil is a compound word for "Canadian Oil, Low Acid". It is manufactured from rapeseed oil. The oil is rich in omega-3 and omega-6 fatty acids, beneficial for our bodies. To know more about Canola oil, read the article here.
Now let's get back to the recipe. Later, I took the booklet and browsed through the recipes. This cutlet recipe caught my eye and I thought, "Hmm...I could make this". Well, the recipe originally accounted for a lesser amount of seasoning and I tweaked the amount to suit my family's taste, which is quite a task to satisfy them 100%.
Moreover, the recipe doesn't contain onions, garlic and ginger.
After trying out the recipe, the cutlets tasted very nice. The children gobbled them up immediately and were happy.
My thoughts about the product:
Canola oil is a very good oil. It can be used in normal Indian cooking and enhances the taste of food in a different manner.
Ingredients:
Cottage cheese (paneer) - 3/4 cup (grated)
Quaker oats (white oats) - 1/2 cup
Spinach - 8 stalks (each stalk having 4 leaves)
Green peas - 1/2 cup
Potatoes - 2 (big)
Coriander leaves - 1 tbsp.
Dry kasoori methi (fenugreek leaves) - 1 tsp.
Bread crumbs - 2 tbsp.
Roasted channa powder - 2 tsp.
Seasoning:
Red chilli flakes - 1 tsp.
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Chaat masala - 1/2 tsp.
Salt (to taste)
Pomegranate (anardana) powder - 1/2 tsp. (I didn't add though)
Tandoori masala - 1 tsp.
Oil (to shallow fry)
For garnishing:
Lemon wedges and onion rings
To serve:
Tomato ketchup or any green chutney
Method:
Boil the potatoes in a pressure cooker.
Peel the fresh green peas.
Boil the green peas in water for 5 minutes. Keep aside.
Blanching of spinach:
Cut the roots from the spinach. Wash the leaves well. Pour the water into a deep saucepan and let it come to the boiling point. During this point, add the spinach leaves. They should be completely immersed in water.
Let it boil for 2 minutes. Strain the spinach and drain the water.
Immediately rinse the spinach in cold water. Place the strainer on a bowl and allow the water to drip off. Keep aside. As of now, the weather is cold, so rinse it with tap water directly.
But during summer pour some water into a bowl and add ice cubes. Toss the spinach into the bowl. After a few minutes, drain the water and use the spinach.
Grate the paneer and keep aside.
Saute the oats in a dry pan for 2 to 3 minutes.
Blend the oats in a blender.
Peel the skin of boiled potatoes. Mash the potatoes while they are still warm.
Chop the blanched spinach and add in a vessel. Drain the water from green peas. Semi-mash the peas. Add it to the spinach. Add the grated paneer, mashed potatoes, powdered oats, chopped coriander leaves and dry fenugreek leaves.
Add roasted channa powder, bread crumbs, cumin powder, tandoori powder, red chilli flakes, coriander powder, chaat masala,and required salt.
Mix all the ingredients to form a dough.
Take a piece of the dough and shape it into a ball. Flatten it into a cake (or a cutlet).
Pour the oil for shallow frying. (I used the pan which was used to shallow fry the oats before). Place the cutlets in the pan.
Shallow fry on both sides till crisp and brown colour. Remove and place them on a paper towel.
Pour the oil for the next batch.
Continue the same with the remaining batches.
Place the cutlets on a serving plate. Garnish with lemon wedges and onions. Serve with tomato ketchup or chutney.
Note:
- Please adjust the spices and seasonings to your desired tastes.
- Don't cook the cutlets in high flame. Cook in medium-low or low flame.
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