Tuesday, July 8, 2014

A Japanese influenced vegetarian healthy and nutrient packed dish.

A flavourful and subtle katsu curry.

(5-6 Cutlets)

Ingredients for the Rice

250 gms - Japanese rice

Ingredients for Vegetable Broth

1 cup - Pumpkin

2 pcs - Onions

2 pcs - Carrot

Few - Coriander stems

Ingredients for the Curry

2 Tbsp - Oil
1 1/2 Tbsp - Flour [Maida]
3 Tbsp - Curry powder
1 1/2 cup - Water
4 Tbsp - Sesame oil
4 pcs - Onions (dice into 1 inch cubes)
4 Tbsp - Garlic (chop finely)
2 Tbsp - Ginger (chop finely)
2 tsp - Fresh Red Chillies (chop finely)
2 pcs - Bay leaf [Tejpatta] (whole)
2 pcs - Carrot (dice into 1 inch cubes)
2 pcs - Potatoes (parboil and dice into 1 inch cubes)
1/4 cup - Mushroom (wash in hot water and dice into 1 inch cubes)
One recipe - Vegetables broth or stock
2 Tbsp - Dark Soy sauce
2 tsp - Rice vinegar
1/2 tsp - Salt

Ingredients for the Spicy Sauce

4 pcs - Dried Kashmiri chillies
4 pcs - Garlic
2 tsp - Light soy sauce
2 tsp - Rice vinegar

Ingredients for the Sesame breading

1 cup - Breadcrumbs (toasted)

1 cup - Sesame seeds (toasted)

Ingredients for the Cutlets

125 gms - Paneer or tofu (chop finely)
100 gms - Pumpkin (peel and chop finely)
1 1/2 cup - Sweet potato (boil, peel and chop finely)
1/2 cup - Zucchini (peel and chop finely)
1/4 to 1/2 tsp - Salt (according to taste)
3 Tbsp - Flour [Maida]
Vegetable oil (for deep fry)
1/2 cup - Curd
Spicy sauce - as per recipe
Sesame Breading - as per recipe

For Garnishing
Spring onion (chop finely)
Daikon or white radish (grate)
Wasabi paste

Method for the Rice

Wash the rice thoroughly and drain.
Add 400 ml water and bring to boil.
Reduce heat, cover and simmer for 10 minutes, until all the liquid is absorbed.

Method for Vegetable Broth
Add 600 ml water.
Boil and blend.

Method for the Curry

Heat the oil, add the flour and the curry powder stirring well, add the water taking care that no lumps are formed. Keep this sauce aside.
Heat sesame oil in another pan, stir fry the onions, garlic, ginger, fresh red chilli, bay leaf and the carrots for 4-5 minutes on high flame, then add the potatoes and mushrooms cook for another 3 minutes.
Reduce heat, add the prepared sauce and mix well, add the vegetable broth in it, cook on low heat for 5 to 6 minutes.
When it is slightly thickened add the soy sauce, rice vinegar and salt.
Cook on medium heat for 2 to 3 minutes.
Finally remove the bay leaf while serving.

Method for the Spicy Sauce

Deseed and soak the chillies for half an hour.
Blend it with the garlic.
Add the soy sauce and vinegar.

Method for S
esame breading
Mix both the ingredients.

Method for the Cutlets
Mix all the vegetables and the paneer or tofu and salt.
Add the spicy sauce, mix well and let it rest for 15 minutes.
Shape it into five cutlets.
Dredge each cutlet in the flour, dip it in the curd and coat with the sesame breading.
Deep fry it first on one side, carefully turn the cutlet over to fry the other side.


On a platter place a scoop of rice and top it with a cutlet.
Put some curry on the cutlet and garnish with spring onion and daikon.
Serve with wasabi paste on the side.


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