Chicken Cutlet / Chop

Rainy season comes with a lot of cravings. Good food is wise medicine and can save you from a lot of infections that commonly affect the digestion system in the rain. Moreover, home made foods are always the BEST, isn't it? 

Lets make these tasty and tempting Chicken Cutlets, the simplest chicken recipe for monsoon cravings. These cutlets are perfect for parties or any get-togethers. And you can either shallow fry them or air fry (as per your wish). 

Ingredients:

1. Minced chicken - 200 grams
2. Onion - 1 finely chopepd
3. Garlic - 1/2 tsp fine chopped
4. Green chillies - 2 or as per taste
5. Turmeric powder - 1/2 tsp 
6. Meat Masala powder - 1/2 tsp 
7. Kashmiri red chilli powder - 1/2 tsp 
8. Salt as per taste
9. Ginger paste - 1/3 tsp
10. Coriander leaves 
11. Potatoes - 2 (boiled and mashed)
12. Bread crumbs - for coating
13. Oil - for shallow fry

Process:

1. Heat oil in a pan, add Chopped garlic and chillies, sauté for a minute and add the minced chicken. Cook for 3-4 minutes and then add chopped onion, and powder spices. Mix everything properly and cook for another 2-3 minutes. Add ginger paste, mix well, cover and cook till chicken is done properly. Remove from heat, add coriander leaves and let the mixture cool down. 

2. In a mixing bowl, add the chicken mixture, boiled potatoes and bread crumbs. Mix everything together. 

3. Make small balls from the chicken mixture and shape them into cutlets or chops (cylindrical shapes) whichever you wish to. 

4. In a small bowl, add one egg and pinch of salt, mix well. Once all the cutlets are ready, dip them (one by one) into the egg mixture and carefully roll them in bread crumbs. You can also keep these chicken cutlets in fridge for frying later.

5. Heat oil in a frying pan and shallow fry both the sides until they turn golden brown. Drain the cutlets on kitchen towel and repeat the same process for the remaining cutlets. SERVE hot with tomato ketchup.

P.S. The recipe is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

Sweet Potato Kebabs

If you are vegetarian & always feel like missing on kebabs then try this one. I tried for the first time with sweet potatoes, and trust me it turned out yummilicious. A quick, easy, healthy and delicious appetizer and can be served as a starter in any party too.

Ingredients:

1. Sweet potatoes - 200 gram (4-5)
2. Salt to taste
3. Ginger finely chopped - 1 tsp
4. Green chilli - 2-3 (finely chopped)
5. Fresh coriander leaves - handful (finely chopped)
6. Mustard oil / Refined oil for frying
7. Besan - 1 tsp
8. Black pepper powder - 1/2 tsp
9. Chat masala / Amchur powder - 1 tsp
10. Cornflower - 1/2 tsp

Process:

1. Boil the sweet potatoes and peel them properly. In a mixing bowl, grate the sweet potatoes (do not mash them). Add salt and all other ingredients and mix well. 

2. Grease oil on your palms and take small portion from the mixture and give them the shape you want to. Let them rest for 10-15 minutes.

3. In a frying pan, add little oil (for shallow fry), start frying them in batches, till they turn brown in color. 

Serve hot with any of your favorite chutney.

BEETROOT CUTLET

Beetroot cutlet is an easy, colorful and healthy appetizer made from beetroot, potato and aromatic spices. Crispy outside and soft inside, these cutlets are shallow fried snacks, hence a healthy option with evening tea. So if you are bored with the same evening snacks everyday, do give it a try. 

Ingredients : 

1. Beetroot - 1 cup (grated)
2. Boiled potato - 1
3. Cashew nuts - 1 tsp (chopped)
4. Raisin - 1 tsp
5. Onion - 1 big (finely chopped)
6. Green chilli - 2 (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Cumin powder - 1/2 tea spoon
10. Coriander powder - 1/2 tea spoon
11. Red chilli powder - 1/2 tea spoon
12. Amchur powder - 1/2 tea spoon
13. Garam masala powder - 1/2 tea spoon
14. Chat masala - 1/2 tea spoon
15. Coriander leaves - Finely chopped (1 tsp)
16. Green peas (optional) - 1/3 rd cup (pre-boiled)
17. Maida - 2 tsp
18. Bread crumbs 
19. Oil for frying

Process:

1. Peel and grate the beetroot and keep aside. Also peel, cut and boil potatoes separately and keep them aside.
2. To make the cutlet mix, place a pan on low medium flame. Add 1 tsp oil and fry cashew and raisin first. Once the cashew nuts turn brown, add chopped onions, green chilli and ginger garlic paste. Add salt and saute for 3-4 minutes. Then add grated beetroot. Now add all the powder spices and give it a good mix. Once you feel that the raw aroma of beetroot is gone, add the boiled potatoes and mash them properly with this mixture. Transfer to a bowl.
3. Now add finely chopped coriander leaves and boiled peas (if you are using peas), mix everything nicely with soft hand. And let it cool down and then start taking small portions of the mixture and give them cutlet shapes, can be round or oval or whichever you like. Place them in a plate.
4. In another small bowl, take maida and by adding water, make a smooth batter. The outer coating of the cutlet should be less for this cutlet, so that the color of the beetroot is seen through outside, hence the batter should not be thick, neither too watery.
5. In a plate, take the breadcrumbs.
6. Now deep the cutlets into this maida batter and roll it into bread crumbs and place them in a plate. Once all the cutlets are ready, refrigerate them for 20-25 minutes.
7. Now, take oil in a frying pan for shallow fry, and start placing the cutlets one by one, 3-4 cutlets you can fry at a one-go, in medium flame. Serve hot with ketchup.