Thursday 14 May 2015

Pulses Fenugreek Cutlets



We just don’t stop meeting people we like. In my opinion whoever said that you make your friends only in your childhood died early. 

Manisha and I, both inching towards the golden date met just a couple of years back. We were not exactly thin. We were not exactly fit. We were not exactly flexible. Yet we were rehearsing for a stage performance to the frenzied tunes of “Grease Lightning” and “Jhoom Barabar Jhoom”. I guess even the Lockhorns would have got along in this situation. Well, we did more than ‘just get-along’.....

Manisha an IIT graduate, experienced in diamond industry and therefore very well traveled, graphic designer and consultant, home entrepreneur in self designed accessories and mother of two is a woman of substance. Little deters her. Alternatives don’t elude her. Driving is her is her way of life-literally and metaphorically. Like the busy Bombay streets she navigates the mixed signals of life with panache.

We now enjoy our coffee and wine together. We often meet in a group of like- minded good hearted women.  The interesting thing about this bevy is that each one is different, has a different life from the other, dresses differently, yet cracks up at the same jokes. On one such meeting Manisha brought home with these cutlets. Packed with nutrition and generous with flavours, the cutlets are her babies alright. They were born in her head and were given birth to in her kitchen. If like super food the UN or the WHO could label super dishes, this one would find an entry, I am sure!

So, for these healthy vegetarian cutlets, you need to soak overnight 1 cup garbanzo beans (chole), ½ cup kidney beans (rajma) and ½ cup of green pulses (green channa). In the morning over boil them. Mash them. Grate ½ inch ginger and mix it in well. Set aside.
In a warm wok, warm 2 tbsp olive oil. Pink fry 2 finely chopped onions. To this add a cup of finely chopped cabbage. In 2 mins or so while you are cooking at medium flame; add in ½ cup of chopped fenugreek leaves (methi). Now stir well, season with salt and chilli powder. It is time for the above mix to go in. Mix the whole mish-mash well, cook together for another min, taste for seasoning.


When cool, roll out patties in your palms. Pat them with bread crumbs on both sides and lightly golden fry on a non-stick pan. That’s it! Quick and healthy!

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