India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!
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Cutlets are always mouthwatering.It becomes irresistible when served hot and crisp during the time when its been raining all day long.'Chicken cutlets with vegetables '- is not that hard to prepare at home.Its Monsoon time-stay back at home and enjoy the crispy cutlets .
1.Chicken (minced) – 400
2.Carrot – 1, grated
3.Chopped beans – 1/4 cup
4.Potato – 2 big, cubed
5.Onion – 4 medium, chopped
6.Ginger & garlic – 1 1/2 tbsp, chopped
7.Green chilli – 3-4,
8.Turmeric powder – 1/2
9.Coriander powder – 1
1/2 – 2 tsp
10.Garam masala powder– 1 tsp
11.Pepper powder 1/2 – 1
12.Salt to taste
13.Oil to fry
1.Egg – 2
2.Cornflour – 3 tbsp
3.Water – 1
4.Salt – a pinch
5.Bread crumbs – 2-3 cups
1.Wash and drain the
2. Cook the potatoes in
salty water till it is well done. Let it cool completely.
3. Heat oil in a pan. Add
chopped onions, ginger and garlic, green chilli. Cook till the onions become
soft & start changing the colour.
4. Add grated carrots
& chopped beans. Cook till the vegetables are cooked.
5.Add the turmeric
powder,coriander powder,garam masala powder,pepper powder,salt.Mix well. Cook
for 2-3 mins.
6.Add minced chicken
and mix well. Cook for 5 mins in low
flame and then another 2-3 mins in high flame.
7. Let the mixture cool
8. Add the cooked
potatoes to the chicken mixture, mash them well to make it a consistent mixture.
Make sure there are no potato lumps.
9.Make round doughs. Now
give shape to the doughs as per your likings. Oval or round is preferred.
10.Make a thick paste
with cornflour ,water, salt (a pinch). Add the beaten eggs to this & whisk
till you get a smooth batter.
11. Dip the shaped
cutlets in this batter & roll in breadcrumbs.
12.Repeat the step
11.Double coating would make the cutlets crispier.
13.Keep the cutlets in a
refrigerator for 30 mins.
14.Heat oil in a pan.
When the oil is really hot (not smoking) add the cutlets & fry it till its
golden in colour.
15.Drain on a tissue
paper/paper towel and serve hot.