Kerala style chicken cutlet

Chicken cutlet is one of the delicious non-veg snack.Instead of chicken we can use beef also which tastes great.Cutlets are my husband's favourite evening snack.
Chicken Cutlets can be frozen for up to a week, and fried or baked when needed. This recipe will give you yummy chicken cutlet.Am sure you all will love it.With this recipe you can make 18 cutlets.Do try this delicious chicken cutlets.

Ingredients

Boneless chicken – 500 g

Finely chopped onions – 2

Finely chopped ginger –  1 tbs

Finely chopped garlic –  1 tbs

Chopped green chilli - 2

Chopped curry leaves – 1 tbs

Chopped coriander leaves – 2 tbs

Boiled  & mashed potatoes – 2

Fennel seeds – ¼ tsp

Mustard sedds – ¼ tsp

Turmeric powder – ½ tsp

Chilli powder – 1 – 2 tsp

Pepper powder – ½ tsp(plus ½ tsp)

Fenugreek powder – ¼ tsp    

Garam masala – 1 tsp

Salt as per taste

For frying

Oil as required

Egg whites(beaten) – 2

Bread crumbs – 1 cup

Method

1.Clean and cut the chicken into medium size and cook the chicken with ½ tsp pepper powder,salt and required water until soft and tender.

2.Drain  and mince the chicken.

3. Take a pan or kadai,heat 2 tbs of oil,add mustard seeds and fennel seeds,when it starts to splutter add the chopped onions and saute it till soft, then add chopped ginger,garlic  and green chilli sauté it for 3 mins.

4.Add turmeric powder,chilli powder,pepper powder,fenugreek powder,garam masala and salt.Mix well and stir for 5mins.

5.Switch off the flame and add chopped curry leaves and coriander leaves.Mix it and allow the mixture to cool.

6.Once it is cooled,add this mixture and mashed potatoes to the minced chicken and mixwell.Take a handful of this mixture and make balls with the mixture and make desired shapes.

7. Dip each cutlet in egg white & roll with bread crumbs.Shallow fry it in oil, till both the sides turn golden brown.

Serve this delicious cutlet with tomato sauce or chilli sauce…..yummm!!!!

 

Prawns Dry Masala

This is our family favourite dish..and the recipe credits goes to my mother-in-law.And all of them love to have this with appam....really a very very tasty dish.




Ingredients

     1.      Prawns -350g

     2.      Turmeric powder – ½ tsp

     3.      Chilli powder – 1 tbs

     4.      Coriander powder – 1 ½ tbs

     5.      Pepper powder – 1 tsp

     6.      Sliced onion – 2 medium

     7.      Chopped ginger – 1tbs

     8.      Chopped garlic – 1 tbs

     9.      Green chilli – 1

    10.     Sliced tomato – 1 small

    11.     Oil – 6tbs(I used sunflower oil,you can also use coconut oil or vegetable oil)

    12.     Mustard seeds – ½ tsp

    13.     Curry leaves – 3 sprig

    14.     Salt as required

Method

1.Clean and wash prawns thoroughly.Don’t forget to de-vein prawns.

2.Marinate the prawns with the above ingredients from 2-5&14 and keep it aside for 30mins.

3. Heat oil in a kadai , splutter mustard seeds then add bunch of curryleaves in it.

4.Add the sliced onion and green chilli saute it till the onion gets brown color.Then add the chopped ginger and garlic saute it for 2 minutes then add the sliced tomato and again saute it for few minutes.

5.Now add the marinated prawns and mix altogether(no need to add water).Then close the pan and cook the prawns with medium heat until done.It takes about 10-15mins.

6.Stir in between every 5mins.When it is done,you can see the prawns are nicely covered with the masalas and also you can feel nice aroma of prawns.

 

Serve this tasty prawns dry masala with appam,rice or chappathi..
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Ney meen mulakittathu/Kerala style spicy kingfish curry

Meen curry is one of the most inevitable dish of every malayali...especially with kappa.Here am going to make a spicy meen curry, neymeen mulakittathu.Amma's favourite...

 

Ingredients

Neymeen(King fish) – 1/2kg(cut into medium size)

Coconut oil as required

Mustard seeds – 1/2tsp

Dry red chilli – 3

Curry leves – 3springs

Shallots – 6-8

Ginger & garlic paste  – 1 1/2tbs

Drumstick – 1

Tomato – 1 small

Kokum(kudampuli) – 3-4pieces (soak in 1/2cup of warm water for 10mins)

Kashmiri chilli powder – 1tbs(it gives more color)

Red chilli powder – 1tbs

Corriander powder – 1tbs

Turmeric powder – 1/4tsp

Pepper powder – 1/2tsp

Fenugreek powder (ulluva)-1/4tsp

Salt to taste

Method

1.Clean the fish thoroughly and let it drain.

2.Marinate the fish with  red chilli powder,pepper powder and salt,keep it aside for 10mins.

3.Make a paste using kashmiri chilli powder,coriander powder and turmeric with water.

4.Heat oil in a meenchatti(earthen pot)/pan.Splutter mustard seeds,then add the dry red chilli’s and curry leaves.Now add the sliced shallots,sauté it till it becomes light brown,then add the ginger & garlic paste stir it for few minutes.

5.Add the drumstick and tomato,stir it.Then add the kudampuli along with the water,let it boil.

6.When it gets boil add the masala paste & fenugreek powder and fry till oil starts appearing,then add the marinated fish pieces to it and swirl the earthen pot/pan to ensure that fish and masala is mixed well(whenever you want to mix ,don’t mix it using a spoon,just swirl the pan,otherwise it will break the fish pieces).Add salt according to your taste.

7.Add required amount of water and cook till the fish is done.

Keep the curry closed for 10-20mins before serving,so that the gravy absorbs all the flavours.It really tastes better in the next day.

Serve with rice,kappa,appam….

Note:

Marinate the fish pieces carefully with a spoon,don’t break the fish pieces.

After the taste test,if u feel it’s a lot tangy,remove the kokum pieces from the curry.

I used to reheat the curry everyday ,till it is over.

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