Brad Pitt OR Matthew McConaughey?
Halle Berry OR Scarlett Johansson?
Though some of us are very clear about our personal choices, it is complicated to really make a comparison between the two, isn’t it?
It’s same case with the Meat Cutlets (Indian meat croquettes) and the Meat Rolls cooked in white sauce!! Truly!! Though they look almost similar and can be deceptive to a great extent, both have a personality of their own…..….when meat cutlets are usually medium-spicy, meat rolls cooked in white sauce has a neutral taste for the reason that white sauce mellows down the flavour and heat of the spices and the boiled mashed egg gives a texture that is completely different from the meat-loaded cutlets. Someone who tries to associate the taste of the meat cutlet with the similar object in the plate will be thoroughly disappointed at the first bite itself. Hence I suggest you giving a proper orientation to your target audience before serving this appetizer/snack.
This recipe was passed on to me by my mother who perhaps is more excited about my blog than the owner itself. Sometimes I wish she could start a blog of her own and share her passion for cooking and her wonderful recipes!! She not only shares her recipes with me, sometime she also suggests how I should present or garnish a dish!! And she competes with CJJ in giving constructive criticism of my work. Trust me, there were times I was forced to cook and photograph the same dish again and again just because one of these critics thought the onions were not pale enough or the gravy does not have the right consistency or the right colour!! And my mother like all the loving mothers out there, has this blessing of sharing a recipe in their most preferred way, i.e, “…ohh, it’s very simple… you sauté ‘this’ and ‘that’……...add ‘a pinch of this’ and ‘a dash of that’......stir well, then again pour that and you ‘re all set!" !!!! Hey , she does not stop there, the dialogue continues, “….and I think this is really an interesting one for your blog….you may garnish by placing ‘this’ or ‘that’ on top.” !!! :-) Sometimes she watches the cookery shows aired in Malayalam Channels and notes down the recipes for me but expecting her to point out the proportions and measurements is still futile and this is one such recipe, from those shows, shared where she provided the basic framework for me to work with!
- 2 tbsp butter
- 3 tsp All-purpose flour/maida
- ¼ cup milk
- ¾ tsp Garam masala + a pinch or two, if required
- ½ tsp Chilly powder
- ½ tsp Pepper powder + a pinch or two, if required
- ¼ cup finely chopped Cilantro/Coriander leaves
- 4-5 finely chopped small pearl red onions/shallots
- 2 or 2 ¼ cups cooked and minced chicken or beef
- 1 hardboiled egg mashed
- ¾ cup bread crumbs
- 1 egg beaten (or just the egg white)
- Salt to taste
- Oil for frying
- Make the White Sauce: In a hot pan, melt the butter, add all-purpose flour/maida and make a roux or stir until it thickens without any lumps and add milk to make the white sauce. (Note: You may remove the pan from stove to stir in the flour and milk.)
- In a low flame, add garam masala, chilly powder , pepper powder and coriander leaves to the white sauce and stir well; add finely chopped onions, mashed boiled egg and cooked minced meat and combine everything well. Do a taste-test here and adjust salt and if the spices are not enough for your palate, add a pinch or two of garam masala and pepper powder and turn of the stove. (Note: For the minced meat, I pressure-cook cubed chicken breast or beef with a simple marinade of salt, pepper powder, a couple of green chillies, ginger and garlic and when cooked and cool enough, mince them in a food processor).
- When the mixture is warm or cool enough to touch, divide the mixture into 7-9 balls and shape them into a tube, as the ones in picture or slightly bigger than that. If the mixture does not hold together, add some bread crumbs in very smaller quantity. (Note: I did not face any issues like that with the above measurements).
- Keep a bowl of bread crumbs and a bowl with beaten egg ready. Dip each of these meat tubes into beaten egg and then roll the tube in bread crumbs, making sure to coat all the sides evenly. Do this one by one. Do a final shaping of meat-rolls one more time, removing excess bread crumbs from the rolls. Shallow fry the meat rolls carefully in low-medium heat. Serve warm with ketchup or pickled onions. "Some" at my place feel that this taste better the next day :)