June 28, 2009

Chicken cutlet

Chicken cutlet is my family favourite snack & starter, which taste great with tomato ketchup. I use shredded chicken or boneless chicken & fry them with masala and finally stuff them inside the potato and shallow fry them. I like to shape them little different which looks attractive & tempting as well.

Ingredients :
  1. Shredded chicken (or boneless chicken) - 500 gms
  2. Cinnamon stick - 1 no
  3. Lavang - 2 nos
  4. 1 Medium sized onion
  5. Ginger garlic paste - 1 tsp
  6. Chilly powder - 1 tsp
  7. Turmeric powder - 1/4 tsp
  8. Corriander leaves
  9. Salt to taste
  10. Garam masala - 1/4 tsp
  11. Egg - 1 no
  12. Potato - 7 nos
  13. Bread crumbs - 1 cup
  14. Oil for frying

Method :

  • Boil the potato. Add the salt and smash them without any lumps. Keep it aside.
  • Beat the egg with a pinch of salt. Keep it aside.
  • Heat oil in the pan, add cinnamon stick & cloves.
  • Add finely chopped onion. Saute them till golden brown. Add ginger garlic paste.
  • Add turmeric powder, chilly powder and salt. Saute them for 4 mins.
  • Add the shredded chicken ( use food processor to shred the boneless chicken) & cook them till tender.
  • Finally add garam masala & finely chopped corriander leaves. Switch off the flame. Allow them to cool.
  • Now, make a small ball of potato & stuff the chicken masala and seal them. Shape them ( as u desire)
  • Dip the stuffed chicken ball in the egg & then in the bread crumbs.
  • Shallow fry them in the oil till golden brown in either side.

Serve them with tomato ketchup.

June 11, 2009

Simple Carrot salad


Salad are mostly eaten as the starter or even as the lunch nowdays. Carrot salad is prepared in no time with just few ingredients & it taste awesome. Even those who dont like carrots, will prefer to have this often.

Addition of soaked moong dal will taste different & unique too. I like to make it simple & serve it as a my weekend starter.

Ingredients :
  1. Carrot - 4 nos
  2. Olive Oil - 1 tsp
  3. Urad dal - 1 tsp
  4. Mustard seeds - 1 tsp
  5. A pinch of hing
  6. Green chilly - 1 to 2 nos
  7. Salt to taste
  8. Lemon juice - 1 tsp
  9. Corriander leaves - 1 tsp

Method :

  • Grate the carrots & keep aside.

  • Heat oil in the pan, add mustard seeds.

  • Add urad dal, hing & green chillies.

  • Combine the seasonings, lemon juice, salt & corrainder leaves to the grated carrots.

Enjoy :)

June 7, 2009

Old - fashioned Chocolate cake


I like baking chocolate cakes. Even a little variation will make big difference in taste. Addition of sour cream is a secret ingredient for this wonderful cake. Pravin just loved this.

Ingredients :

  1. 1 1/4 cups plain flour
  2. 1 1/2 tsp baking powder
  3. 3/4 tsp baking soda
  4. A pinch of salt
  5. 100g dark cooking chocolate, chopped
  6. 2 cups sugar
  7. 1/2 cup boiling water
  8. 3 large eggs, lightly beaten
  9. 1 1/4 tbsp cocoa powder
  10. 250 gm softened butter,
  11. 3/4 cup sour cream
  12. 1 tbsp dark rum

How to bake :

  • Grease & line the base of the 23 cm baking pan. Keep aside.

  • Sieve the flour, baking powder, baking soda & salt.

  • Process the chocolate and half of the sugar in the food processoe until the mixture resembles fine breadcrumbs.

  • Now, pour the boiling water & process until the chocolate has melted.

  • Meanwhile, beat the eggs, cocoa and remaining sugar. Mix the melted chocolate to this.

  • Combine the butter, sourcream and rum to the above mixture & blend together.

  • Spoon the flour to the above mixture & fold them gently and carefully.

  • Bake at 170 C for 75 min or until cooked through.

Cool and serve the cake.

June 3, 2009

Simple breakfast sandwich

In most of the house mornings are real busy & the breakfast menu is becoming very simple & fast by consuming cornflakes, bread toast, oats & snack bars. This simple vegetable sandwich with some spicy mint chutney & vegetables with cheese slice makes the breakfast heavy & tasty. Kids will just love this :)

Ingredients :

  1. Mint leaves - 1 cup
  2. Corriander leaves - 1/4 cup
  3. Red chilly - 2 nos
  4. Ginger - a small pc
  5. Oil - 1 tsp
  6. Cheese slice - 3 nos
  7. Fresh bread - 6 nos
  8. Butter to spread
  9. Tomato ketchup to spread
  10. Thinly sliced onions, tomatos, capsicum & ur fav vegetables

Method :

  • Heat 1 tsp of oil, add ginger & red chilly. Then add mint leaves and corriander leaves & cook for 3 mins.
  • Allow them to cool. Grind them with salt & keep aside.
  • Take the bread slices, spread the butter first & then tomato ketchup in a single slice. In the another slice of bread, spread the mint paste.
  • Stuff the vegetables & the cheese slice between the slices of bread and toast them in the preheated sandwich maker till done. (It took 5 mins for the first batch & 3 mins for the second batch)

Serve them warm with tomato ketchup.

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