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!!!!

 

Badusha

Badusha is a famous  South Indian sweet made with all purpose flour and sugar.In North India this sweet is known as Balushahi.It is having a flaky texture coated with sugar syrup.Usually this is made during diwali.I got this tempting and easy recipe from "lovefromkitchen" by Nawal.

Ingredients

All purpose flour – 2 cups

Baking powder – ½ tsp

Baking soda – a pinch

Powdered sugar – 1 tbs

Salt – a pinch

Butter/Ghee – 75g(at room temp)

Yogurt – 1 tbs

Cardamom powder – ¼ tsp

Water – to knead

Oil for frying

For syrup

Sugar – 250g

Water – 1 cup

Method

1.Take a bowl and sieve flour,baking powder,baking soda,powdered sugar and salt.

2. Then add butter/ghee,yogurt,cardamom powder and crumble altogether with hand,then add water and knead into a dough till soft and stops sticking,Cover the dough and keep it aside for 30 minutes.

3. Prepare the sugar syrup by boiling  water and sugar till it reaches one string consistency.

4.Take the dough and make small size balls and flatten them. Make a small depression at the center of the flattened dough and deep fry them until golden brown colour.

5. Remove from the oil and  soak them in the sugar syrup till the next batch is ready.

6. Now remove the badusha from the sugar syrup and serve this sweet, hot or chilled.

Garnish with almonds,cashews or with saffron strands…
SimplyTADKA and hosted by Shruti's Rasoi. 

 

Chicken pulao

 Pulao is an Indian dish,which is very easy to prepare.It is a rice-based dish which often also includes ingredients like vegetables or meat.

This is a delicious aromatic chicken pulao bursting with rich flavours of whole spices and chicken.This can be served  as the best main course dish.And it is very easy to cook than a biriyani.Biriyani takes lot of time to prepare.Both tastes great.But pulao will be ready within 15-20 mins.Please do try this delicious recipe and let me know the result.

Ingredients

For marination

Chicken – ½ kg (cut into bite pieces)

Chilli powder –  1tbs

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger garlic paste –  1 tbs

Salt to taste

Other ingredients

Rice – 1 ½ cup

Boiled Water – 3cups

Oil – 3 tbs

Cardamoms – 3

Cloves – 3

Cinnamon stick – 1 medium size

Fennel seeds  – 1/2 tsp

Bay leaf – 1

Sliced onion – 2 medium

Ginger garlic paste – 1 tbs

Coriander leaves – 3tbs

Mint leaves – 3 tbs

Lemon juice – 1 tbs

Salt to taste

Method

1.Soak the rice for 15 mins and wash it thoroughly and drain it.

2. Marinate the chicken pieces with chilli powder,pepper powder,turmeric powder,ginger & garlic paste and salt.Keep it aside for 30mins

3. Heat oil in a vessel,and add cardamoms, cloves ,cinnamon ,fennel seeds and bay leaf and saute it for a minute.Then add the sliced onion and saute it till brown color.

4. Add the marinated chicken pieces to it and cook for 8- 10 mins by stirring.Then add the rice and fold in the rice carefully without breaking the rice.

5.Add coriander leaves and mint leaves to it.Mix all the ingredients well.

5.Now add the boiled water and lemon juice and check the salt,if needed add salt according to your taste.

6.Bring it to boil on high flame, cover the vessel tighly and cook it  for 15-20 minutes with low flame until the rice and chicken is fully cooked and all water has been absorbed.

7.Open the lid and keep it open for 5-10 mins so that steam goes out.

Aromatic flavorful chicken pulao is ready to serve.Garnish with chopped coriander leaves and mint leaves.

 Serve with pickles and raita...