Chicken Kheema Cutlet

Cutlets are always a favorite in my house be it vegetable or chicken. I have made chicken cutlets previously but I usually use cooked shredded chicken. This time when I was planning to make chicken cutlets for our snack I saw a pack of minced meat hiding in the freezer and thus born these addictive chicken kheema cutlets. You could either deep fry the cutlets or shallow fry them like kebabs. Either way they are delicious when served warm but the deep fried ones scores full marks over the kebab style ones, always...calorie conscious ppl, pls keep away :)

~*What U Need*~ Chicken kheema/minced meat - 1/2 lb Onion - 1, finely chopped Potato - 1, boiled and mashed Cumin seeds - 1/2 tsp Ginger garlic paste - 1/2 tbsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Turmeric powder - a pinch Salt Egg - 1, whisked Breadcrumbs - to coat Oil - to shallow or deep fry How I Made it: Thaw kheema as per directions. Take it in a pressure cooker and cook for 2 whistles by adding some water. Remove and seat aside. Heat oil in a pan and add cumin seeds. When brown, add the onions and saute till soft. Add the ginger garlic paste and saute well. Add the spice powders and mix well. Fry for 2 mins and then add the cooked kheema. Cook for 2 mins. Add the mashed potato and mix well. Remove and set aside. When warm to touch mix well with hands. You can cool and store in an airtight container in the refrigerator for future use. It stays good upto 2 days. When ready to cook, heat oil in a tawa as needed for shallow or deep frying. Whisk the egg with a pinch of salt. Dip the patties in the egg first and then coat with breadcrumbs. Cook on both sides till done.

Serve warm!!!

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Oats Aloo Tikki | Oats Recipes

Life is never fair and I am not here to complain about it. Life has its own share of reasons on why it is like that. Some recent happenings has changed me, right at the core. My belief on what or who god is has never been the same. And I blame noone but me. At times I think that everything that happens around or to me is influenced by "me" and I won't or can't blame someone who is there just hypothetically. And then there is another part of me which crops up some times and firmly believes that "God exists". That power by which this galaxy was created or which brought about "The Big Bang" is there and that is "God". And when that ME comes out, I am regular to the temple. Fridays and Saturdays whatever be it, I go and get my peace of mind.

As I said, some recent "very bad" happenings has brought about the god-believer me and I made quite a few vows with HIM. And one among that is I will give up eating potatoes through out my existence. And that brings me to stop eating anything from outside. Tell me one good restaurant dish which has no aloo in it. I am still browsing for one. But, again, thanks be to God I have been by my vow till date. I don't eat aloo with my knowledge. And the family is following steps with me. We don't by burgers, shawarmas and we don't even shop potatoes these days.

When I went grocery shopping sometime back, I found few burger buns that were pillowy soft and wholewheat too. I grabbed one immediately with a pretext to make some healthy burgers for amma and appa (okay get it, this is one among the many that I made for appa when I was back in India) and I just couldn't come up with a tikki recipe that has no aloo in it. Finally gave up, made some 2-min noodles for me and made these healthy oats aloo tikkis to slide between their burger buns. You can serve these on burger buns or bread or have it for tea.

Serves - 2 Makes - 6-8 medium sized tikkis Prep time - 20 mins Cooking time - 5 mins ~*What U Need*~ Potato - 1 medium Oats - 1 cup Wheat or white bread slice - 2 Onion - 1, finely chopped Ginger garlic paste - 1 tsp Carrot - 1, grated Peas - 1/4 cup Green chilli - 1, finely chopped Garam masala - 1/2 tsp Water - to sprinkle Oil, Salt How I Made it: Boil and mash the potato. Dip the bread slice in water and squeeze excess water. Put this in a mixing bowl. Dry roast the oats till you get a nutty aroma. Heat oil in a kadai, add green chilli followed by onion and saute till golden brown. Add ginger garlic paste and saute till the raw smell goes off. Add the grated carrot and peas and cook. Add the garam masala and fry. Now add the oats and sprinkle enough water to cook it. It will form a mass. Once cooked and cooled, add this to the potato and bread and mix well. Form tikkis and shallow fry till crisp on both sides.

Serve between burger buns or with bread or as such for tea!!!

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Gobi Kheema cutlets and frankies

The whole family loves cutlets, but not the toasted ones (except me). If cutlets, it has to be deep fried for them and so I don't make them. Toasted cutlets with paruppu saadam is comfort food for me. During my 12th, amma had to go through an operation and to make lunch simple, she made a big batch of potato cutlets and used to store it in the fridge. It was always cutlets with paruppu saadam for me but I never went yuck for the combo. In fact, as I said it is comfort food for me now.

With the huss away, I always opt for simple meals and to make matters easier I try to incorporate make-aheads as much as I can. The kid is turning naughtier day by day and he dashes off to the steps with the blink of any eye. So amma is always on the look-out for him and I take care of the kitchen business. As I was planning for a simple but not-the-regular weekend lunch, I saw the cauliflower head that I had bought from big bazaar just because it was on a sale. Its been cauliflower peas masala for a while now and so I just didn't want to make another batch of it.

And then I got reminded of "cutlets". Amma was ok with the toasted ones as she has become overly-health conscious these days and she was even game for the baked ones. So finally we settled for pan-fried cutlets. And then we decided to make a bigger batch so that we could use it for a couple of days. We made cutlets for our lunch and the next day we made some frankies spreading some mayo and tomato ketchup for our breakfast. You could make it more heavier topping it with more veggies of choice.

~*What U Need*~ For cutlets Cauliflower florets - 1 cup Potato - 1, medium Onion - 1, medium Tomato - 1, small 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 Cumin seeds - 1/4 tsp Salt - to taste Egg - 1 Bread crumbs - to coat Fortune Rice Bran Oil - to toast For Frankies Wheat Tortilla/Chapathis/Plain Tortillas - 4 Cutlets - 4 Tomato Ketchup - 2 tbsp Garlic Mayonnaise - 4 tbsp Salt, pepper - to season Veggies of choice - optional

How I Made it:
Clean the cauliflower and cook in salted water with a pinch of turmeric for 5 mins. Drain from water, pat dry, grate and set aside. Pressure cook potato for 3 whistles or till tender, peel the skin and mash well.
Heat 1 tsp oil in a kadai and when hot add the cumin seeds, chopped green chilli and saute. Add the onions and saute till soft. Add the ginger garlic paste and fry till the raw smell fades off. Add tomato and saute till soft and done. Add the masala powders and salt and saute well.

Add grated cauliflower and cook for 2 mins. Then goes in the mashed potatoes, mix well. Bring together, pinch small balls out off this and flatten into cutlet shape. Dip into beaten egg and then coat evenly with bread crumbs. Toast in Fortune Rice Bran Oil till evenly cooked.

Serve with some ketchup!!!

To make the frankies, toast the tortillas with some Fortune Rice Bran Oil in a tawa. Spread the mayo and ketchup in the middle of the tortilla. Top with crumbled cutlet pieces, grated cheese(optional) and veggies of choice, both of which I ignored.

Serve with more mayo.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

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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.

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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!!!

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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!!!

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