Noodles Cutlet / Tikki - Bake or Toast 'em

I don't have that many cutlet/tikki recipes in my space. Reason being 'A' prefers oven roasted fries to cutlets for his tea time snack and more than that I am too lazy to boil, fry, season, do an egg wash and then again pan fry them.

The huss is in favor of getting an occasional pack of 2-minute noodles. Says it makes for a fuss-free lazy-Saturday-Sunday breakfast. Between you and me, it makes his job of weekend cooking easy. And again between you and me, weekends are sleep-till-10am-days for me. It so happens that he wakes up early, makes the noodles for self and by the time I wake up it dries off and I will have to punch it down through my throat and at times it visits the bin too.

It was then that I started browsing for recipes that used noodles in some way or the other and luckily I came across a Tarla Dalal one. It is a great way to use leftover noodles (if you are left with some) and is a sure kid-pleaser or any crowd of any age pleaser. You could either pan fry or deep fry them or even bake them in the oven as I did in case you are too calorie conscious. And for the record, I am not sooo calorie-conscious. I baked them just to see how they would turn up and they are definitely not my type. But it makes a great option when you are serving these cutlets to your elders.

You could also slide them in between burger buns, top it with onions and tomato rings, a dollop of mayo and a slice of cheese.

~*What U Need*~ Maggi(5 Rs pack) - 1 Potato - 1,large Carrot - 1,medium,grated Onion - 1 Green chilli - 1 Garlic - 2 cloves Ginger - 1" Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/4 tsp Salt, oil - as needed Bread crumbs - to toast Egg - 1

How I Made it:
Boil potatoes and peel the skin. Mash them and set aside. Grate the carrot. Chop onions. Break the maggi and prepare as per instructions.
Heat oil, saute finely chopped ginger, garlic and green chilli. Add onions and saute till brown. Add the carrot and saute for 5 mins. Next throw in the red chilli-, coriander-, garam masala powders and fry. Mix the mashed potato and combine well. Remove from flame, once cooled add the prepared maggi and combine well. Take care not to break the noodles. Form cutlets of desired shape.
Break the egg, beat well. Alternatively you cam combine 1 tbsp flour with 2 tbsp water and use the slurry. Dip the cutlet in this, roll in breadcrumbs to evenly coat. Deep fry or toast in oil. You can also bake in a preheated oven @ 210 C for 20 mins. Flip and bake for another 10 mins to get a healthier version.

Serve with pulao or as evening snack or slide in between burgers.

** My Notes:
** You could use whole wheat noodles also.
** The next time I try this it is gonna be with Curry noodles but if you try that do let me know how it turned up.
** Instead of egg, you could use cornflour slurry to coat the tikkis.

So thats it Folks...
With Love,

Signs off!!!

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Chicken Cutlets... it's highly addictive!!!

I love cutlets, the favorite being fish. Amma makes the best fish cutlets and when its tuna season at my place, it is cutlet season in the house. I still remember the days when me and bro used to cycle frantically from school to get our hands on those hot hot cutlets. There had been days when amma makes a big bowl of cutlet dough and store it in the fridge. She then makes 3-4 cutlets for our lunch boxes with a simple pappu saadam and that simple meal was meal from heaven for us... It tasted so good. Till date me and bro are great fans of amma's cutlets.

Being such a die hard fan of cutlet, I was surprised to see that the space has no recipe for even a simple vegetable cutlet when I was going through the recipe index. That was when I made the potato peas cutlet and when I had some leftover chicken pieces, I made these highly addictive chicken cutlets.

~*What U Need*~
Chicken(boneless) - 250g
Onions(medium)(finely chopped) - 1
Ginger garlic paste - 1/2 tbsp
Garam masala - 1/2 tsp
Green chilli(finely chopped) - 2
Potatoes(big, boiled, mashed) - 1
Oil - 1 tbsp
Tomato Ketchup - 1 tbsp
Salt and pepper to taste

Egg(slightly beaten) - 1
Breadcrumbs - for rolling
Oil for deep frying

How I Made it:
Boil the chicken along with some salt. When done, drain water and cut into small pieces.
Heat oil, saute the ginger garlic paste and green chillies. Add in the onions and saute till soft and transparent. Add garam masala and mix well.
Add the chicken and potatoes. Season with salt and pepper to taste. Cook for 3-4 mins. Take it off fire and allow the mixture to cool.
When cooled, mix well with your hands till comes together as a dough breaking down the potatoes as much as you can. Divide them into balls, flatten it in your palms into desired shapes.
Beat eggs in a bowl. Dip the cutlets in beaten egg and roll in the breadcrumbs. Deep fry in hot oil.

Serve hot with some tomato ketchup!!!

So thats it Folks...
With Love,

Signs off!!!

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Sprouted Green Peas Cutlet

The taste of fresh peas is one for which I will be addicted for ever. When you relish the softness and sweetness of cooked fresh peas, you would never turn your heads towards the frozen ones. Atleast, that's me. So whenever the season of peas sets in, I just jump in and grab as much as I can. They find a permanent place in my fridge and I have a special air tight dabba just for storing my peas.

This year when the peas came fresh into market, I don't know what came over me, but I was buying and storing them as if peas had gone into extinction. Might be my experience with the frozen ones. I had bought a packet of frozen peas sometime back and when I opened it, it had this weird smell that I had to throw it away and it had not even crossed the expiry date too... Grrrr.
Back to business, I got so much that my dabba started overflowing and the peas started sprouting... Without further ado, wanted to use them up asap and that is when I made these cutlets for the family.

~*What U Need*~ Potatoes - 2(medium) Onion - 1(medium) Sprouted green peas - 1 cup Tomato ketchup - 1 tbsp Green chilli - 1 Ginger garlic paste - 1 tsp Chilli powder - 1 tsp Cumin powder - 1/4 tsp Garam masala - 1/2 tsp Coriander powder - 1/2 tsp Salt - to taste Egg - 1 Bread crumbs - to coat Oil - to fry

How I made it:
Pressure cook potatoes for 3 whistles, peel the skin and mash well. Pressure cook the sprouted green peas for 1-2 whistles.
Heat 1 tsp oil in a kadai and when hot add the ginger garlic paste and saute till the raw smell fades off. Add chopped onions and fry till soft. Add tomato ketchup and fry for 1 min.

Add finely chopped green chillies and mix well. Add the masala powders and salt and saute well. Add mashed potatoes and mix well. Next in goes the green peas

Mix well and then start kneading with hand till it comes together as a dough. Pinch small balls out off this and flatten into cutlet shape. Dip into beaten egg and then coat evenly with bread crumbs. Deep fry in oil or toast in less quantity of oil till evenly cooked.

Serve with some ketchup!!!

So thats it Folks...
With Love,

Signs off!!!

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