CHICKEN CUTLET

This recipe of chicken cutlet is little different from that of the usual cutlet recipe. In this recipe, I have included  veggies also along with chicken. So the inclusion of veggies, not only makes the cutlets tasty but healthy also. Even I find this a great recipe to feed kids some veggies. This cutlet with the combination of chicken and vegetables, could be a star of any party. So donot miss to try this recipe....

INGREDIENTS

Chicken- 300 gm (with bone/ boneless)

Boiled potato- 1 large and mashed

Onion-1 finely chopped

Ginger paste-1 1/2 tsp

Garlic- 2 cloves crushed

Ginger- 1 inch crushed

Peppercorn- 2-3

Green chilli-2 finely chopped

Coriander leaf-1/2 bunch, chopped

Carrot- 1 grated and blanched

Capsicum- 1 finely chopped

Green peas-1/2 cup boiled and slightly mashed

Chaat masala-1 tsp

Grated processed cheese- 1 tbsp

Salt as per taste and requirement

Cornflour-1 1/2 tbsp 

Refined flour (Maida)-3 tbsp

Egg-1

METHOD

Pressure cook chicken pieces with crushed ginger, garlic, peppercorns and little salt. Now, in a bowl, shred the boiled chicken pieces into small parts and mix all the above mentioned ingredients (except those used for boiling) to it. Mix well and make cutlet shape out of the mixture. Put the grated cheese inside the cutlets and cover it well. Now give the cutlets an egg-wash (1 egg+ 1 tsp water+ salt) and smear bread crumbs. Refrigerate the cutlets for 1-2 hrs now and then deep fry. Serve hot with tomato ketchup and salad.

MUSHROOM CHICKEN DUET

This preparation is a wonderful amalgam of chicken and mushroom. This can be made in a very short time as well.

INGREDIENTS

Boneless Chicken-300 gm

Button Mushroom-200 gm

Capsicum-2 diced

Tomato Puree-1 cup

Tomato-1 diced

Onion-1 diced

Ginger- 1 tsp finely chopped

Garlic-2 tsp finely chopped

Garlic paste-1 tsp

Lemon juice- 2 tsp

Green chilli-2

Mixed herbs- 2 tsp

Parseley/ Coriander leaf-1 bunch

Salt and Sugar to taste

Turmeric powder-1/2 tsp

Refined Oil as per requirement

Cornflour-1 tsp

METHOD

Marinate chicken pieces with lemon juice, garlic paste and salt; keep aside for 1 hr. Saute the chicken pieces in 1 tbsp oil. Now in another pan, take oil, put chopped ginger, garlic and green chilli, and saute a little. Put the mushroom, capsicum, onion and the chicken, and stir fry for some time. Put the tomato puree and the turmeric powder, mix well. Add the chopped tomatoes and put the seasonings too. Add the mixed herbs and sprinkle little water and lid-cook for a while. Finally add cornflour mixed with little water. Cook for a minute and sprinkle chopped coriander.

PANEER (COTTAGE CHEESE) BHURJI

This is a very easy and quick recipe of paneer/ cottage cheese. This is quite similar to that of scrambled egg. Ingredients are almost same. Here, in this recipe, egg has been replaced with cottage cheese.

INGREDIENTS

Paneer (Cottage Cheese)-500 gm

Capsicum- 2 diced

Onion-1 big

Green chilli-2

Tomato-2 diced

Dried Fenugreek leaf (kasuri meethi)- 2 tsp

Coriander leaf-1/2 bunch

Salt and sugar to taste

Turmeric powder-1/2 tsp

Whole Garam masala-cinamon, cardamom, cloves

METHOD

Take refined oil in a non-stick pan, put diced onion, capsicum and tomato one-by-one, saute well. Put the crumbled paneer along with the green chilli. Put the seasonings and turmeric powder as well, and cover with a lid after adding very little water to it. Sprinkle coriander leaf and kasuri meethi. 

WHOLE MASOOR DAL (BLACK LENTIL) MAKHNI

INGREDIENTS

Whole Lentil with peel -1 cup

Tomato-2

Onion-1 sliced

Ginger-1-inch, finely chopped

Garlic-6-7 cloves, finely chopped

Kasuri meethi (dried fenugreek leaf)- 2 tsp

Coriander powder-2 tsp

Turmeric powder-1 tsp

Red Chilli powder- 1tsp

Fresh cream- 2 tbsp

Salt and sugar to taste

Coriander leaf- 1 bunch

Chopped Green chilli as per taste

Refined Oil-1 1/2 tbsp

Butter-2 tsp

Meethi (Fenugreek seeds)-1/2 tsp

METHOD

Pressure cook the whole lentil with 2 cups of water along with 1 tomato, turmeric powder and salt. Take oil in a pan, put the meethi seeds as tempering. Add chopped ginger, garlic and saute for few seconds. Add the chopped onion and the green chilli, fry well. Add the chopped tomato and cook till the tomato becomes soft. Add coriander powder, chilli powder and turmeric powder also. Now put the boiled dal. Add the seasonings. Mix well. Add very little water, if required. Now put fresh cream and butter. Add the chopped coriander leaf and sprinkle kasuri meethi. Serve hot with any Indian bread.

SATAY CHICKEN IN PEANUT SAUCE

Here is another lip-smacking recipe of chicken that includes the goodness of peanut butter also. Peanut butter is food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, Australia and some parts of Asia. Peanut butter has a high level of monounsaturated fats and resveratrol. Peanut butter (and peanuts) provides protein, vitamins B3 and E, magnesium, dietary fiber, arginine, and high levels of the antioxidant p-coumaric acid. So why miss a chance to include peanut in our recipes? 

INGREDIENTS

For Chicken Satay

Boneless chicken-500 gm

Soy sauce-2 tsp

Salt to taste

Pepper powdr-2 tsp

Lemon juice-2 tsp

Sugar- 1tsp

Wooden Skewers to arrange the chicken pieces

For Peanut Sauce (Home made)

Roasted Peanuts-1 cup (Add little oil and water along with the peanut, blend in a mixer to make a smooth paste out of it)

Onion-1 large

Garlic-5 cloves

Dry Red chilli paste- 2 tsp

Refined Oil- 2 tsp

Salt and sugar to taste

For Blasting Sauce

Peanut Sauce-2 tbsp

Soy sauce- 2 tsp

Salt to taste

Sugar to taste

Lemon juice- 2 tsp

METHODS

Marinate the chicken pieces with all the ingredients listed under:For Chicken Satay, and keep aside for 2 hrs. Now arrange the chicken pieces in the wooden skewers and shallow fry in a non-stick pan. Keep aside the satay Chicken along with the skewers. Then to make the Peanut sauce, fry all the ingredients listed for Peanut Sauce in oil for some time to make a sauce like consistency. Now make the Blasting sauce by using the same oil in which the chicken have been shallow fried. Add the ingredients listed for the Blasting Sauce  in that oil and mix properly for some time. Add little water to make the sauce properly. Put the chicken skewers inside the sauce and lid-cook it for few minutes. Serve HOT.

GARLIC EGG FRIED RICE

This weekend I wanted to make a Chinese dinner for my family. As I did not plan this beforehand, I could only get a few eggs left in my fridge. And garlic is something, always available in almost every house. So I thought of trying out the recipe of Garlic egg fried rice. This is a super-easy rice preparation, I have ever made. This goes well with a number of Chinese gravy dishes. The combination of garlic, egg and soy sauce makes this rice preparation truly awesome. 

INGREDIENTS

Steam rice-1 bowl

Whisked Egg-2

Onion-1/2, finely chopped

Minced Ginger-1 tsp

Refined oil-2 tsp

Garlic-3 cloves, mashed

Red chilli flakes-1 tsp

Salt, to taste

Pepper, to taste

Soya sauce-1 tsp 

1 tsp chopped coriander (optional)

METHOD

In a pan add oil. Add the eggs and cook for a minute. Keep aside. Take some more oil, add the ginger, garlic and red chilli flakes. Put the onion and saute all for a minute. Add the steamed rice. Toss well. Add salt, pepper and soya sauce. It is ready to be served with any Chinese gravy preparation.

SESAME SOY CHICKEN

Sesame Soy Chicken is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. This dish is similar to General Tso's chicken but it is sweet rather than spicy. 

INGREDIENTS

Boneless Chicken-500 gm

Egg white-2

Honey-2 tbsp

Vinegar-1 tbsp

Pepper powder-2 tsp

Dark Soy sauce- 2 tbsp

Garlic-4 cloves

Ginger-1 tsp

Spring Onion-2 tbsp

Capsicum-1 diced

Chicken stock-1 cup

Cornflour-2 tbsp

Refined flour (maida)-3 tbsp

Baking powder-1/4 tsp

Baking soda-1/4 tsp

Refined oil- enough for frying chicken

Sesame oil-2 tbsp

Chilli flakes-2 tsp

Lemon juice-1 tsp

Sugar as per taste

Salt as per taste

METHOD

Marinate boneless chicken pieces with vinegar, honey, pepper powder, soy sauces, egg white, cornflour, refined flour, sesame oil and salt for 1 hr. Then just before deep frying the chicken, add the baking powder and the baking soda to it. Then for the sauce, take 2 tsp of sesame oil in a pan, put red chilli flakes, minced  ginger and crushed garlic. Saute little. Put the spring onion and the diced capsicum; and saute for a while. Add the chicken stock, dark soy sauce, pepper powder, salt, sugar and lemon juice/ vinegar. Add the cornflour paste mixed with water to thicken the gravy. Put the fried chicken pieces and cover it for sometime till the gravy reaches the right consistency. Sprinkle toasted sesame seeds and serve hot.