Chicken Fajita

 Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with Vinegary Coleslaw and Spiced Pinto Beans.

Makes: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1 tablespoon lime juice
• 1/2 cup sweet corn
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons reduced-fat sour cream
• 1 1/2 teaspoons chopped fresh cilantro
• Several dashes of hot sauce, to taste
• 1/8 teaspoon ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas
• 
  
• 1/2 cup shredded lettuce
• 1 plum tomato, thinly sliced

Preparation

1. Preheat broiler.
2. Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
3. Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
4. Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
5. To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.

Khandhvi

A super high protein recipe and a great snack as a mid-meal option.

 

 Ingredients

30 gm besan

100g slim curds

2 tsp oil

Salt

Black pepper

Turmeric powder

2 tbsp sprouts

1/4 tsp mustard seed

1 green chilli

Coriander leaves for garnish

1/2 cup water

 

Method

In a pan, mix together dahi, besan, salt, and turmeric powder. Add water to make a batter of pouring consistency. Beat well to remove any lumps.

Cook on high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Pour immediately on the back of a thali and spread evenly, using a palette knife / spatula to get a very thin sheet. Let it dry for 2 minutes.

Heat oil. Splutter the mustard seeds and add the crushed sprouts and black pepper. Sprinkle this over the thin layer of cooked besan.

Cut into 1 and a 1/2 to 2 strips and roll into khandvi.

Garnish with chopped coriander leaves and green chillies.

ma 350th post - Chickpea Flour Pancakes

Ingredients(Makes 4 medium-sized pancakes):

• 1/2 cup chickpea flour
• 1 egg
• 1/3 cup water
• 1 (heaping) Tablespoon sugar
• Pinch of salt
• Butter or oil for greasing

Method:

1. Whisk together the flour, water, egg, sugar, baking soda, and salt until all the clumps are gone from the batter.
2. Heat a pan or skillet over a burner set to medium with some butter or oil.
3. Scoop about 3 Tablespoons-1/4 cup of batter into the pan.
4. Cook until the edges firm up and bubbles come through the batter. Flip and cook for another 15-20 seconds until the other side has set. Repeat until all the batter is used up.
5. Serve while still hot with syrup, sauce, and/or butter. I drizzled some  honey and some cashew nuts and shredded  almonds :)

Masala Pori(Puffed Rice Snack)

Masala Pori is an easy snack recipe. Masala pori is also known as kara pori. It is very tasty and healthy snack .  It will go well with evening tea in the winter season. My patti(granny) prepared masala pori and gave it to me. I asked for more and more of fried garlic as it tasted good.  Smell of coconut oil tempts us to eat more and more. I still remember the taste. So i remember the recipe.
Here is the recipe.


Masala Pori Ingredients:

Pori(puffed rice) - 1 pocket

Fried gram (pottu kadalai)   - ½ cup
Peanut(ground nut)        - ½ cup
Curry leaves - few
Red chilli         -  2
Mor Milagai - 4
Garlic cloves - 10
Coconut oil - 2 tblsp
Mustard        - ½ tsp
Cumin         -  ½ tsp
Turmeric powder - ½   tsp
Red chilli powder - ¼ tsp
Salt          - ½ tsp
Cumin powder         - ¼ tsp
Pepper powder         - ¼ tsp
 

Masala Pori Method:
Clean the pori. Dry roast the peanut and peel the skin. Crush the garlic cloves. Break red chillies and mor milagai.

Heat coconut oil in a frying pan and add mustard and cumin. When they crackle add curry leaves, red chilli, garlic and mor milagai and fry for a minute.

Then add pottu kadalai and ground nut and stir for a few seconds. Add all powders one by one and mix well.

Finally add pori (puffed rice) and mix thoroughly.

Vegetarian Springroll with Red Paprika Chutney

Spring rolls, a classic chinese dish that is enjoyed by everyone, children in particular. They are traditionally served on the first day of the chinese new year. This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we’ve used an assortment of vegetables and sprouts. These rolls, deep-fried are cut up and served fresh garnished with grated vegetables. Its crunchy, delicious taste is what makes it a huge hit at parties. It tastes great served with Red Paprika Chutney.

Ingredients

For The Pancakes1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt

For The Stuffing1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Other Ingredients3 tbsp plain flour (maida) dissolved in 1/4 cup water
oil for deep-frying


Method
For the pancakes

1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
4. Repeat with the remaining batter to make 11 more pancakes.

For the stuffing

1. Heat the oil in a wok /kadhai on a high flame till it smokes.
2. Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
3. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
4. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

1. Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge
2. Apply a little flour paste along the edges of the pancake.
3. Fold the top edge over the mixture to seal it firmly.
4. Fold the left and the right side of the pancake in order to get a rectangle.
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
6. Repeat with the remaining ingredients to make 11 more rolls.
7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
8. Cut each roll into 2 equal portions and serve hot with Red Paprika Chutney.

Paprika Chicken Strips

Ingredients

• 400 g skinless chicken breast, excess fat trimmed, cut into strips   
•   1 1/2 tsp ground paprika   
•   1 clove(s) fresh garlic, crushed   
• 1 tbs chilli sauce, (or to taste)   
•   140 g plain diet or no-fat yoghurt, (1/2 cup)   
•   1 tsp fresh mint, finely chopped   
•   4 individual celery sticks, trimmed, cut into sticks   
• 1 x 3 second spray(s) oil spray   

Instructions

• Place chicken on a plate and sprinkle with salt and paprika.
  
• Heat a non-stick pan over medium-high heat and spray with oil. Add chicken and cook, turning occasionally for 5-10 minutes, or until light brown and cooked through.
  
• Combine the chilli sauce, yoghurt and mint in a bowl and season with salt and pepper. Transfer chicken to a plate and serve with the celery sticks and yoghurt sauce.

Notes

• Any leftovers can be stored in an airtight container in the fridge for 2-3 days. Try wrapping in a small Lebanese bread with some salad ingredients for a simple lunch.

Broccoli Manchurian

Broccoli Manchurian

Ingredients :

• 12-15 broccoli florets
• 1 onion
• 3 colored Capsicum- 1/2 cup
• 2 green chillies
• salt to taste
• 2-3 tbsp tomato-chili sauce
• 1 tbsp soya sauce
• 2 tbsp ginger-garlic paste
• 1 tsp black pepper
• 2 tbsp maida (all purpose flour)
• 1 tbsp cornflour
• 1 tbsp rice flour

Method :

Broccoli Manchurian

• Wash the florets and cook in water for 10 mins. Prepare thick batter (like we prepare for pakoda or bhajji) with corn flour, maida and rice flour adding sufficient water. Add little salt, 1 tbsp ginger-garlic paste and 1/2 tsp pepper powder. Mix well and keep it aside for 10 mins.
• Heat oil in a kadhai. Dip the florets into the batter and fry it in oil till it turns golden brown. Make sure the florets are fully coated in batter. Fry 4-5 pieces at a time. Remove the fried florets from oil and keep it aside. 
• Heat 2-3 tsp oil in a pan or kadhai. Add onion slices and chopped green chillies. Fry for 2 mins and add remaining ginger-garlic paste. Add soya sauce and tomato-chilli sauce. Add salt to taste and black pepper. Saute a while. 
• Add fried florets. Mix well everything and cook it for 10 mins. Serve hot.

Pasi Parupu Vadai / Green Gram Patties

Pasi Parupu Vadai / Green Gram Patties

Ingredients

Moong dal split-150g

Large onion-1/2cup

Coriander Leaves-1/2cup

Pasi Parupu Vadai / Green Gram Patties

Garlic-2cloves

Green chili-4

Salt-to taste

Oil-for frying

Preparation

Pasi Parupu Vadai / Green Gram Patties

1

Soak and wash the moong dal for 1hr,then blend to a corse.

2

After add finely chopped onion,garlic,green chili,coriander leaves,salt and mix well.

3

Take a moong dal mixture,press the both hands in vada shape.

4

Heat oil and deep fry till it is golden brown.

5

After 2 mins slowly turn the vada in both sides.

6

Hope and enjoy ur recipe :)

Homemade Indian Spicy Popcorn

Homemade Indian Spicy Popcorn

This is an old time recipe that I have learnt from my mother and she had been following this stove top old fashioned way of popping kernels for almost 15 years now.

Air-popped popcorn is naturally high in fiber, low in calories and fat, contains no sodium, and is sugar free. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and/or sodium.

A note about the buttered popcorn available at the stores; it is not real butter but it is just flavored butter. What is shocking is that this is offered to kids at school on the pretext that it is low fat and also a healthy choice.

Ingredients:

• ½ small cup popcorn kernels
•  3-4 teaspoons oil ( I use canola oil)
• Salt
• Pepper powder
• Turmeric(a pinch)

Note:

• Use a good quality, heavy bottom Kadhai/karahi/Wok for making this. If the base is not thick then kernels will begin to burn at the bottom.
•  Try with lesser quantity of kernels if making for the first time.
•  Have a lid handy that will completely cover the wok, when the kernels begin to pop.
•  Please exercise caution when handling popping kernels with open lid, as it splutters oil. 
• Method:
  
•  Please read the note carefully (above) before proceeding.
• Take a heavy bottom pan/Kadhai and heat the oil on medium high heat.

(Kadhai/Wok with a lid that I use for making popcorn)

•  Temperature test: Drop 2-3 popcorn kernels and wait until they pop up. Once they pop, this means that the oil has reached the correct temperature.
•  Note: Please stand back, when the kernels pop as they tend to splutter the oil along with the popped kernel.
•  Now add the remaining kernels, mix it so that it forms a flat layer and cover it with a lid. Covering with a lid is an important step otherwise the kernels will fall all over the place when they pop.
•  Give the kadhai/wok a slight shake about 2 times to prevent the kernels from sticking to the bottom.
•  After a minute or two, you will begin to hear the sound of the kernels being popped one by one and they sound like fireworks! Resist the urge to remove the lid as the kernels might pop out and it could be little dangerous.
•  Let the popping continue. The moment the sound of the popping dies down, switch off the heat and remove the lid. 
•  If seeing this for the first time, it is really an amazing sight! You will see the kernels popped up like delicate flowers. (There could be some kernels on the bottom that have not popped).
•  Sprinkle salt over this just when it is hot and stir it with a wooden ladle. Be cautious as the pan/kadhai is very hot.
•  Set aside and allow to cool and then transfer to paper/plastic bag. Store it in airtight container/bag for future use.

Homemade Indian Spicy Popcorn

Chicken Seekh Kebabs

Chicken Seekh Kebabs

Usually, I make my seekh kebabs out of chicken, mainly for the health reasons.  Authentic beef seekh kebabs have a great deal of fat and we dont eat beef.  Extra fat is added into the meat grinder, just so they stay moist.  I use ground chicken, but if you have a meat grinder, by all means by whole pieces of boneless white and dark meat chicken (or beef) and grind the spices and vegetables/herbs all together in the grinder, sort of like making a sausage.  These kebabs are amazing with naan, green chutney, and salad.

Makes 7-8 Kebabs
Ingredients
1 pound ground chicken (white and dark meat), or ground beef
1/4 yellow split peas (roasted on a dry pan until they start to become slightly browned and slightly cooled, then ground in a spice grinder)
1/2 a red onion, chopped
1/2 a cup packed cilantro, chopped
10 mint leaves, chopped
2 green chilies, chipped finely (use less or omit seeds for less spicy)
2 cloves of garlic, chopped finely
2 inch piece of ginger, grated finely
1 tablespoon garam masala (freshly ground, if possible)
2 teaspoons cumin powder
2 teaspoons coriander powder
1/2 a teaspoon red chili powder, or to taste
1 teaspoon salt, or to taste
some canola oil or butter for basting the kebabs
Method

Chicken Seekh Kebabs

Combine all the ingredients, except the oil in a food processor (or by hand) and pulse until well combined, about a minute or two.  When combined, form the meat into approximately 6 inch sausages, not too thick though.  If you have thick metal skewers use those and form the meat onto the skewers.  The skewer method will only work on an outdoor grill.
If you are able to let the kebabs marinate with the spices for at least an hour before cooking.
Cook the kebabs on a grill pan on medium heat (or outdoor grill) for about 6 minutes per side, or until completely cooked through.  While cooking, keep basting the kebabs with butter or oil, so that they develop a sheen or glisten.
*If your meat is very lean add some oil or melted butter so that the meat does not dry up when cooking.
*Wet your hands with water while shaping the kebabs, this way the meat won’t stick to your hands.

Chicken Balls / Chicken Vada

Chicken Vada

 Chicken balls, sounds like a different recipe isn’t it. Of coarse yes, the making is also very simple, only tedious part is shredding the chicken however if you get the shredded chicken from shops then your job becomes easy. It’s a delicious non vegetarian starter or a snack and you can have it as it is or with any kind of dipping sauce. It’s another recipe which clicks in every non vegetarian next to Kola Urundai. (I have posted it :) )
 

The method is very similar of how you make a masala vada. But always remember to wash it well the shredded chicken if you get it from shop and sauté separately before you mix to the batter so that it tastes better and doesn’t have the raw smell in it. you can also mix up with rice flour and corn flour if you want the balls a little crispy as well. Here you go with the making.

Ingredients:

• Shredded Chicken – 1 Lb
• Onion - 1 (finely chopped)
• Coconut grated- 2 Tspn
• Roasted gram/ Channa Dal- 1 Cup (Marinate for half an hour and grind coarsely)
• Ginger-garlic paste- ½ Tspn
• Coriander Leaves- Few Chopped
• Fennel seeds – 1 Tspn
• Cumin Seeds- 1 Tspn
• Dry red chilies- 5 Nos
• Salt - To Taste
• Cloves - 2
• Curry leaves (Sliced)- Few

Method:

• Grind the channa dal coarsely (like grinding for vada) after marinating it at least for half an hour.
• In a pan, pour little oil, add the shredded chicken and sauté for 2-3 minutes until the raw smell goes off completely from it.
• Mix all the ingredients with the ground channa dal and cooked shredded chicken and mix well with hand.
• Make small balls and drop it in hot oil, flip sides and cook until it turns brown.

Chicken Vada

Tips:

"It’s always better to sauté the shredded chicken so that it’s cooked well, so that it will be good to taste.

You can add an egg to the batter which gives an extra taste to the balls."

Bread Bajji/Bread Pakora

Yesterday evening, my hubby wanted some snack to have with coffee. Even I was feeling hungry. Wanted to prepare something very easy and tasty too. I had some slices of sandwich bread. So I prepared this bread bajji. It was done within 10minutes and was so delicious. Hubby liked it very much.

Bread Bajji

Ingredients:
4 white/wheat bread slice
1 cup besan/gram flour
1 tsp. ginger garlic paste
2 tsp. red chili powder
Salt to taste
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. turmeric powder
1 tsp. black pepper (optional)
½ tsp. hing/asafoetida powder
Steps:

1. Remove the edges of bread and slice diagonally,which makes a triangle shape(you can also make your own shape), keep aside
2. In a mixing bowl, add all the above ingredients and make a thick & fine batter.
3. Heat the oil in the pan.
4. Once the oil is ready, dip the bread into the batter and start frying.
5.  Serve hot and enjoy.

Bread Bajji

Sweet Paniyaram/Inipu Paniyaram

Sweet Paniyaram/Inipu Paniyaram

 My mom prepares this often when I was a kid.I got the recipe from her.
This has been one of my favourite afterschool snack..

Ingredients
Raw Rice - 1 cup
Boiled rice- 1 cup
Fenugreek seeds (Vendhayam) - 2 tsp
Urad dhal -1 tablespoon
Grated Jaggery - 1 cup
Cardomom powder: 1/2 tsp
Oil: to fry


Procedure
Step1:
Soak the rice, fenugreek seeds and dhal for 2 hours and grind it to a thick paste

Step2:
Add grated jaggery & cardomom and blend it well. The consistency should be as that of dosa batter


Step3:
Heat oil in Kuzhu paniyaram pan and fry them until golden brown

Sweet Paniyaram/Inipu Paniyaram

Mysore Bonda with Curry Leaves Chutney

Mysore Bonda with Curry Leaves Chutney

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My Mom suggested me to try this bonda ..It came out excellent ..Thanks to my Mom , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..I served it with Curry Leaves chutney which you can check under "Chutneys" label.
INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!

Spicy panko chickpeas patties

Spicy panko chickpeas patties

As we talked, I was reminded of an older recipe of mine which I hadn’t revisited for quite some time. My Crispy Panko Chickpea Patties are a perfect example of a Japanese/Middle Eastern fusion dish. I recently went back to retest this recipe and made quite a few adjustments. The original recipe called for soaked chickpeas, but when I made them again they cooked up really crunchy and falafel-like. I felt like the light and crisp texture of the panko was lost to the crunchiness of the soaked beans. I made them a few more times using cooked chickpeas, which made a softer center and allowed the panko to cook up golden and crunchy. Using cooked (or canned) chickpeas also helped the mixture to hold together better, making it easier to form patties. Finally, I tested a baked option for those who don’t like to deep fry. It’s not as delish as the fried version, but it does have a lot less fat/oil, so it’s a good option for those who are watching their weight.

These patties have become my new go-to vegetarian burger option. I like serving them on slider buns with a variety of toppings. The heat can be adjusted to taste. They’re good enough to make me jump on the fusion cuisine bandwagon. Panko for the win!

INGREDIENTS

• 3 1/2 cups chickpeas (garbanzo beans) - cooked or canned and drained
• 1/3 cup chopped fresh flat-leaf parsley
• 2 eggs
• 1 1/2 tsp cumin
• 1 tsp minced fresh garlic or ½ tsp garlic powder
• 3/4 tsp salt (if you’re salt sensitive, use ½ tsp)
• 1/2 tsp cayenne pepper, or more to taste (if spice sensitive, start with 1/4 tsp)
• 1 1/2 cups panko breadcrumbs
• Grapeseed oil for frying

YOU WILL ALSO NEED

• food processor, skillet (if baking, you will need a baking sheet, nonstick cooking oil spray and grapeseed oil)

Prep Time: 10 Minutes

Cook Time: 20 - 40 Minutes

Total Time: 30 - 50 Minutes

Servings: 12 patties

• Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor.
• Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like.
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed.
• Form the chickpea mixture into small slider-sized patties, ¼ cup mixture per patty.
• Fill a skillet with grapeseed oil to a depth of ¼ inch. Heat the oil slowly over medium heat till hot enough to fry. Before frying my first batch of patties, I like to test the oil temperature by frying one patty in the center of the pan. If the oil is at the right temperature, it will take about 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. This is also a good opportunity to taste the first cooked test patty and adjust seasonings, if desired, adding more cayenne for a spicier patty or more salt to taste.
• When the oil is at the right temperature, fry the patties in batches of 4 till golden brown on both sides.



Spicy panko chickpeas patties

• When the patties are fried, remove them from the oil using a slotted spoon or spatula. Let them drain on paper towels. Serve the patties fresh and hot.  You can serve them on their own, or on slider-sized buns with a variety of burger-like toppings.
•  MINT COCONUT CHUTNEY
• main ingredients:
  • ¼ cup mint leaves
  • ½ cup grated coconut, fresh or frozen
  • 1 tbsp roasted chana/bengal gram
  • ½ inch ginger, roughly chopped
  • 8-9 curry leaves
  • 1 or 2 green chilies, chopped
  • 1 tbsp oil
  for tempering:
• ½ or ¾ tsp mustard seeds
• 8-9 curry leaves
• a pinch of asafoetida

Instructions

1. heat oil in a small pan.
2. fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
3. remove this mixture from the pan and let it cool.
4. in a chutney grinder or blender, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
5. add about ¼ or ½ cup water and grind to a smooth paste.
6. in the same pan, add oil if required.

preparing the tempering

1. add the mustard seeds and let them crackle.
2. then add the curry leaves and asafoetida.
3. fry for some seconds.
4. pour the tempering mixture along with the oil in the chutney.
5. stir well and serve mint coconut chutney immediately with idli, dosa or uttapam.

Potato Cheese Cutlet/Tikki

Potato Cheese Cutlet

Potato Cheese cutlet is a nice juicy cutlet recipe. It is rich in taste. Easy to prepare and easy to eat.
If you find this Potato Cheese Cutlet recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Potato Cheese Cutlet recipe, so that any one can make this Potato Cheese Cutlet very easily without any experiance on making this recipe. 

Potato Cheese Cutlet

10 Potatoes( Medium size)
259 gms Cheese
1 medium size Onion (chopped)
Corn Flour 2tbsp
Bread Crumbs to coat the cutlets
75 gms. Black Raisins(soak in the water and chopped)
Salt to taste
1/2 tsp Red Chilli powder
1/2 tsp Garam Masala
Fresh Coriander leaves (chopped)
Oil to fry

Potato Cheese Cutlet Recipe Making Procedure

1. wash and Boil the potatoes, mash them and keep it aside and allow them to cool.
2. Grate the cheese, add salt, red chilli powder, garam masala, chopped onion, chopped coriander leaves, black raisins and mashed potatoes.Mix them well.
3. Make medium size balls.
4. Take corn flour into a bowl and bowl add a little water and make it like a semi thick batter.
5. Keep the bread crumbs in a plate.
6. Heat the oil in the frying pan. Dip the potato balls in the batter coat with bread crumbs and deep fry them.Drain them on paper towel.
7. Serve with kecthup or green chutney.

Honey BBQ Baked Chicken Wings

Honey BBQ Baked Chicken Wings

According to Wallethub.com, 1.25 Billion chicken wings will be served up on Super Bowl Sunday! If you’re searching for a winning wing recipe this year, check out these delicious baked honey BBQ chicken wings! Making wings at home is very easy with this simple recipe, and result in a thick sweet and smokey sauce with brilliant flavors and sticky texture. I recommend baking wings on a broiler pan so they crisp up well on both sides and cook evenly.

Ingredients:

18 chicken wings (raw, thawed)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Sauce:
1 cup  barbecue sauce preferably Hickory Smoke Flavor
1/2 cup honey
2 tablespoons ketchup
1 tablespoons hot sauce (I love Sriracha sauce!)
1/2 teaspoon garlic powder

Directions:

Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, and paprika. Preheat the oven to 375 degrees. Spray a cookie sheet or broiler pan with cooking spray. Place the wings in a single layer on the pan, and place in the oven. Cook for 35-40 minutes, depending on the size of  the wings, turning once.
While they are baking, make the sauce by mixing the sauce ingredients together. When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5-10 minutes, or until the sauce is bubbling.

When it comes to chicken wings, my husband is very picky and he loved this recipe especially because the texture was a little crispy and didn’t come out soggy. We reserved some of the sauce for dipping and it was excellent. Enjoy!

Honey BBQ Baked Chicken Wings

Chicken Cutlet with Coffee and Tea

Chicken Cutlet with Coffee and Tea

This is one of my favourite item. It always reminds me of my childhood days. I used to come back from school tired and exhausted, and my mum will give hot cutlet with onion salad and sauce. I can still remeber the taste.
You can make either fish, chicken, vegetable or beef cutlet. The ingredients are the same. Here I am giving the chicken version.

Ingredients

Potatoes large- 2 nos

Minced Chicken- 250 gms

Onion small minced- 1 no

Green chilli minced- 4 nos

Fennel seeds lightly crushed- 1 tsp

Garam Masala powder- 1 tsp

Salt to taste

Maida/ All purpose flour- 1/2 cup

Water- 1/4 cup

Bread crumbs- 2 cup

Salt and pepper to taste

Oil to deep fry.

 

Method

Chicken Cutlet

Pressure cook potatoes until tender, allow to cool and finely mash the potatoes.

Pressure cook minced chicken for 5 mins, allow to cool and crumble with fingers.

Heat 1 tsp oil in a small pan, when hot add the fennel seeds, onion,  green chilli and garam masala powder, saute for a min and remove pan from heat. In a large bowl combine mashed potatoes,cooked minced chicken, sauteed onion and green chilli mixture and required salt. 

Mix well the chicken cutlet mixture and divide the mixture into equal sized balls.

In a small bowl combine maida and water, whisk well to form smooth and thin paste. Spread bread crumbs on plate. Flatten each ball into discs, first dip the cutlets in the maida batter and then coat with bread crumbs generously. For more crispier cutlets once again dip the bread crumb coated cutlets in maida batter and again generously coat with bread crumbs( this double coating of bread crumbs makes cutlet more crispier). Once cutlets are coated with bread crumbs, refrigerate cutlets for 1 hour. Heat enough oil in a pan to deep fry, drop the chicken cutlets carefully into hot oil and fry till golden brown, serve hot with tomato sauce or chutney of your choice.