Sunday, May 11, 2008

Chicken cutlets

I am just back after a lovely vacation in Kerala. Frankly haven't had enough. It was a wonderful vacation with a great time at home. My hubby and I took off on a 2 day holiday to picturesque backwater country - Allepppey. Oh! absolutely loved the place and also the lovely 150 year old heritage home that has been so aesthetically converted into a hotel. Hospitality at its best is what we enjoyed at "Raheem Residency" that overlooks the Allepppey beach.

Another thing that has me excited is the new blog that I launched yesterday. The services of customised digital portraits and photoart is what I have to offer here.Please do check out and I am sure you would love to have a personalised digital portrait of yourself, family or someone special. There are also a number of photopaintings of beautiful locations of Kerala and Mumbai that are available at an attractive price.

Coming back to cookery would like to post my mother-in-law's yummy never fail chicken cutlet recipe. This is one of the first few recipes I learnt from her. It is my husband's favorite. I too have become a great fan of this yummy dish and yes, my daughter absolutely loves it.

Minced chicken (chicken kheema) -1/2 kg
Onions-2 (big) (chopped finely)
Green chillies -2 (chopped finely) (you could add more if you like it spicy)
Ginger – 1” (chopped finely)
Curry leaves- 10 to 12 (chopped finely)
Coriander leaves – a handful (chopped finely)
Egg-1(beat and use for coating)
Breadcrumbs- 1 ½ cups
Potatoes- 2 (medium size)(boiled and mashed)
Turmeric powder- a pinch
Red chilli powder- ½ tsp
Salt – to taste
Fennel seeds powder- 1 tbsp
Garam masala powder – 1 tsp
Cook the minced chicken with salt,turmeric powder and red chilli powder. Do not add any water as the chicken kheema would release a lot of water by itself. Let the water dry up completely. Take a pan add 1 tbsp of oil. Add the chopped onions, green chillies, curry leaves and coriander leaves. Add the fennel seeds powder and garam masala powder. Saute for 20 seconds and mix with the cooked kheema. Run the mixture in the mixer for half a minute so that your cutlet does not crumble while frying. Add the potatoes and mix well. Make balls of the desired size. Flatten it to the desired shape. Dip in the egg and then roll over breadcrumbs. Similarly make the remaining cutlets. The given quantity would make 17-20 cutlets. Deep fry till golden brown.


ranji said...

i love drooling here..urs look perfect.

Unknown said...

lovely cutlets..

Unknown said...

mouthwatering crispy cutlets...loved it..i make al similar way...hey, left you a little something in my blog, do come and get it ok..:)

vandana rajesh said...

Thanks ranji and divya.
Maheshwari thanks for visiting the site and feeling elated at the award.

Valerie Harrison (bellini) said...

These cutlets sound too good to pass up:D