raised. “I still remember watching my grandmother prepare them during Christmas and family gatherings. The aroma of spiced meat, the crisp coating, and the love she put into each one made it unforgettable.”
Cooking up Memories Originally from the southern part of India, Manu George and his family moved to Canada in March 2023. “We lived in the beautiful state of Kerala, which is often referred to as God’s Own Country,” Manu shares. Manu is a network engineer by profession, his wife is a nurse, and they have two children. Manu and his family are enjoying settling into their new home in Byron and have become part of the Byron United Church family. When he’s not working, Manu enjoys cooking and finds it relaxing. “Cooking has always been more than just a chore in our home,” he explains. “It’s a way to stay connected to our roots, share memories, and create new ones.” The Beef Cutlet recipe that Manu shared with Byron Villager is a traditional snack from Kerala, where he was born and Indian-style Beef Cutlet A popular snack in Kerala and other South Indian states. These are spiced, shallow- or deep-fried patties made with minced beef, potatoes, and aromatic spices. Ingredients For the filling: 500g Beef (minced or cooked and shredded) 2 Medium potatoes (boiled and mashed) 1 Large onion, finely chopped
Like his grandmother, Manu now makes the traditional cutlet in his family’s Canadian kitchen. “It brings back those cherished moments and allows me to pass them on to my children.” Through these dishes, Manu shares a piece of his heritage and his family’s journey in Canada. “It’s a blend of tradition and adaptation, just like our life here.” “Nalla Bhakshanam” which is Malayalam for “Good Food!”
1 Tbsp Fresh ginger finely chopped 1Tbsp Fresh garlic finely chopped 2 Green chilies, finely chopped Sprig of curry leaves, finely chopped
Instructions: Cook the beef (if using chunks): Pressure cook beef with salt, turmeric, and a little water until soft. Shred finely or mince. Make the masala filling: Heat 2 tbsp oil in a pan. Sauté chopped onion till golden. Add ginger, garlic, green chilies, and curry leaves. Cook until the onions, garlic, and ginger smell aromatic and change color slightly. Add turmeric, pepper, and garam masala. Sauté for 1 min. Add the minced or shredded beef. Mix well and cook until moisture evaporates. Add mashed potatoes and mix thoroughly. Taste and adjust salt/spice. Let it cool. Shape the cutlets: Make small round or oval patties from the mixture. Coat: Dip each cutlet in beaten egg, then coat with bread crumbs. Chill in fridge for 15 to 30 minutes to firm up. Fry: Shallow fry or deep fry in hot oil on medium heat until golden brown on both sides. Serve hot with ketchup, mint chutney, or a side of sliced onions and lemon.
1 tsp Pepper powder 1 tsp Garam masala ¼ tsp Turmeric
Salt, to taste Oil, for frying For coating: 2 Eggs, beaten Bread crumbs, as needed
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Page 7 Byron Villager September 2025
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