CHICKEN CUTLET

ahaaafood

Cutlet refers to cooked meat in Indian cuisine. The cooked meat is cooked with onions ,garlic paste, potatoes, coriander leaves and spices. Then it is dipped in egg whites and rolled in bread crumbs And deep fried in oil.

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. The protein in chicken leads to muscle growth and development. Chicken has phosphorus along with calcium which are good for bones. It increases immunity, heart healthy and good for growing children

INGREDIENTS

• Chicken breast.                             1
• Bread slices                                     5
• Onion finely chopped                 1
• Potato small                                   1
• Garlic and Ginger paste             2 tsp
• Green chilies finely chopped   2-3
• Egg white.                                       1
• Coriander leaves chopped.      2 tbsp
• Garam masala powder.             1 tsp
• Turmeric powder.                       1/4 tsp
• Salt to taste
• Oil for deep frying

METHOD

Cook the chicken breast and shred it. Keep it aside. Boil the potato and mash it. Keep it aside. Blend the wheat bread slices in a blender to fine bread crumbs. Divide it into 2/5 and 3/5. Finely chop onions, green chillies and coriander leaves.

ahaaafood

Heat 2 tsp oil in a  kadai/ deep frying pan add the finely chopped onion and sauté till it becomes transparent. Add turmeric powder, chillies, garlic ginger paste and sauté for a minute. Add the mashed potatoes, minced chicken, garam masala powder, chopped coriander leaves and salt. Mix the mixture well and sauté till everything is incorporated well. Turn off the fire.

ahaaafood

When the mixture cools down, add 2/5 of the bread crumbs and mix it well.

ahaaafood

Make it into lemon size balls and flatten it into thick patties.

ahaaafood

Spread the egg white into a plate. In another plate spread the remaining(3/5) bread crumbs. Dip each patties into egg white then into the breadcrumbs. Coat all the patties nicely with bread crumbs. Keep it in the refrigerator or freezer for  3-4 hrs.

ahaaafood

ahaaafood

Bring the cutlets to room temperature. Heat oil in a deep frying pan. Add the cutlets into the oil and deep fry on both sides till golden brown.

Serve hot and crispy cutlet with tomato sauce.

• Note: the patties can be stored in the freezer.
• Before frying them bring into room temperature.
• You can shallow fry them too after greasing a nonstick tawa/pan with little oil.

EGG SOYA CHUNKS BIRYANI

Eggs are among one of the healthiest and nutritious food. They are consumed all over the world and is a rich source of protein. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats.

Soya chunks are highly nutritional and full of rich proteins, iron and calcium. They are odorless and tasteless. For vegans it is a meat substitute. Soya chunks ae made from soy beans. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

In this recipe basmati rice, soya chunks and eggs are cooked in a spicy paste made from fried onion, tomato, garlic, coriander powder and garam masala powder. Finally Garnished with fried onions, fried cashew and coriander leaves.

INGREDIENTS

• Egg                                2
• Soya chunks                8-10
• Basmati rice                1 teacup
• Turmeric powder       1/2 tsp
• Ghee                              1 tbsp
• Coriander leaves        2 tbsp chopped
• Salt to taste

FOR WET GRIND

• Shallots chopped              4-5
• Onion chopped                 1
• Tomato chopped               1
• Garlic                                  4-5
• Coriander powder            1 tbsp
• Chilli powder            according to taste
• Roasted cumin powder     1/2 tsp
• Garam masala powder      1 tsp
• Oil                                           2 tsp

METHOD

Wash the soya chunks and boil for a minute in water. Turn off the heat and when it cools down squeeze the excess water and cut into half and keep it aside.

Boil the eggs in water. After it hardens turn off the heat. Let it cool down. Deshell and keep it aside.

Wash the basmati rice two to three times. Drain the water and keep it aside.

Take a deep pan, heat oil. Add onions and shallots and fry till it changes to  golden in color on medium heat.

Lower the fire, add coriander powder and saute till the raw smell disappears or for two minutes. Add tomato and saute till tomatoes becomes soft. Turn off the heat. Add garlic, roasted cumin powder, chilli powder and garam masala.

In a blender add the above ingredients and blend into a smooth paste. Keep it aside

In a deep pan add 1 tbsp ghee and add rice and turmeric powder, sauté the rice for 2-3 minutes on low heat. Add the soya chunks, eggs,  and above paste (wet grind), mix it well with the rice. Turn off the heat. Add coriander leaves and salt according to taste.

Add 1 1/2 tea cup water to the rice and pressure cook for 3-4 whistles. Let it cool down. Open and turn it around, if it is not cooked again pressure cook for three whistles.

Note :garam masala contains - coriander seeds, cloves, cardamom, cinnamon, pepper, jeera , star anise,  black stone flower, fennel seeds, poppy seeds.

Finally can be garnished with fried onions, fried cashew and coriander leaves.