Nana style Beef Cutlets Recipe
Nana Style Beef Cutlet Recipe
My Nana, like most Nanas, was an Amazing cook! She cooked with love and patience and the flavours in her dishes were to die for!These beef cutlets were my Nana's speciality .. whenever we visited her place during holidays, she used to make these cutlets for us to eat with bread.. These cutlets are made using Raw mince and pan fried on very low flame and the taste is absolutely divine👌👌This recipe of my Nana's cutlets is a superhit till date whenever Mom or I make it for friends and family😊My Mum always tells me "Nana was so famous for her cutting skills that all the neighbours used to come to her to get their onions chopped whenever they wanted to make raw mince cutlets, because she used to cut them so fine and that would bring out the flavour in these cutlets" Dedicating this post to my Beautiful Nana who is up in Heaven❤️
Servings 12 pcs
Ingredients
- 1/4 Kg Beef Mince
- 1 Large Onion (chopped very fine)
- 1 Small Tomato (chopped very fine)
- 3-4 Spicy Green chillies (chopped very fine)
- 2 Tspn Vinegar
- 1 Egg
- 1/2 Maggi cube (approx 3gms)
- 1 Tbspn Jeerem Meerem powder (recipe given below)
- 1.5 Tspn Ginger Garlic paste (recipe given below)
- 4 Sprigs Fresh Coriander leaves (chopped fine)
- 1/2 Tspn Salt
- Semolina/rawa (for coating the cutlets)
- Oil (for pan frying the cutlets)
Instructions
Follow these steps to make the cutlets mix
- In a large bowl, add all the above mentioned Ingredients except the Oil and Semolina/rawa
- Mix all the ingredients well
Follow these steps to make the cutlets
- Take a wide pan, add some oil into it and place the pan on low flame
- Keep it on for at least 5 minutes so that it gets a bit hotNote:- Keep in mind that the mince is raw, hence we need to cook tge cutlets for a longer duration. If the oil is too hot and the gas flame is high, the cutlets will get cooked on the outside but the inside will still be raw. So don't be in a hurry. You will need some Patience here.. but trust me, the end result will be oh-so worth it😊😊😊
- As the oil is getting heated on low flame, we go ahead and shape the cutlets
- Take the cutlet mix and make 12-15 balls of equal sizeNote:- what I always do is I like to taste my cutlets before I fry the entire batch. Now because these are raw mince cutlets, u cannot put a piece of the mixture into your mouth to taste. So I always take a small quantity of the cutlet mix, coat it with semolina and fry it, cool it and taste it. So if there's something missing in the cutlet mix, you can always add it after tasting the small piece that is fried, because once all the cutlets are fried and you realise something is missing, you won't be able to do anything!Also, do not taste the cutlet when it is very hot. You will not be able to get the actual taste of it
- After you've made the balls out of the cutlet mix, very gently flatten each ball on your palm
- Coat each of the raw cutlet with Semolina/rawa and place them into the pan
- Fry the cutlets on low flame for 10 minutes on each side
- Remove them on a kitchen towel to drain out all the excess oil
- Enjoy these special cutlets, nice & Hot with some Bread or enjoy them as a starter😋😋
Follow these steps to make the Jeerem Meerem Powder
- - Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.
Follow these steps to make the Ginger Garlic paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days