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Kids meals Snack Uncategorized

Chicken cutlet

One of the most liked snacks in the holy month of ramadan. Deep fry it or shallow fry , its just delicious. I have used fresh boneless chicken here and cooked, then shredded and prepared cutlet. I usually prepare cutlets if any chicken is leftover from curry or starters.

Couple of days before ramadan, I prepare these cutlets uncooked beforehand and freeze it. I have shared Chicken fingers recipe, which can be freezed too. Will update with many more such freezable recipes.

Preparation time : 10 minutes

Cooking time : 25 minutes ( if you already have cooked chicken then cooking time is 15 minutes)

Serves : 15 – 18 medium cutlets

Ingredients :

Boneless chicken – 500 gms

Salt – to taste

Turmeric powder – a pinch

Onion – 1 large, finely chopped

Green chilly – 2 , finely chopped

Ginger garlic paste – 1 teaspoon

Pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilly powder – 1/2 teaspoon ( optional if you want spicy cutlets)

Coriander leaves – few, finely chopped

Lime juice – of 1/2 lime

Potato – 1 , large , to be boiled

For coating :

Egg – 2

Breadcrums – 1.5 cups

Method :

Wash and clean the chicken. Cook it in a cooker adding little salt and turmeric powder. Shred the cooked chicken and keep aside.

Boil the potatoes.

In a fry pan, heat 2 tablespoon oil and saute onion till they turn translucent. Then add ginger garlic paste, green chilly and saute till raw smell disappears. Then add pepper powder, garam masala powder, red chilly powder and saute for a minute. Add cooked chicken and mix well. Then add the chopped coriander, lime juice, mix well and switch off the flame.

In a large bowl, mash the boiled potatoes very well. add the chicken masala . Mix well.

You can also use the same masala for making bread rolls, cheesy chicken balls etc.

Apply some oil on the palm, and make cutlets.

Whisk eggs in a bowl and keep. In another bowl, keep breadcrumbs.

Dip the cutlets in the egg , then coat well with breadcrumbs. Follow this step for all the cutlets.

Heat 3 tablespoon of oil in a pan. Shallow fry the coated cutlets on low to medium flame till both sides turns golden brown.

Enjoy these hot chicken cutlets with your favorite dips.

Note:

To make the cutlets more nutritious , add finely chopped veggies like beans, carrots , cauliflower after adding ginger garlic paste. Let it cook for few minutes till veggies gets half cooked, then add masalas and chicken.

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Also check our other Snacks recipes collections.

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Kids meals Snack Starters Uncategorized

Chicken fingers

Chicken fingers is finger shaped chicken nuggets. The same can be prepared in any desired shape, the recipe remains the same. Kids and elders all love to have these as snacks at home, lunch box or even for picnics. Its simple and easy to prepare, add your favorite spices according to your taste.  You can even add some shredded mozzarella cheese while mixing to prepare these fingers to make it cheesy chicken fingers. Kids love it.

Its best for ifthar too because you can prepare this raw chicken fingers and freeze it up to a month.

Preparation time : 10 minutes

Cooking time : 10 minutes

Serves : 25 pieces

Ingredients :

Boneless chicken – 500 gms ( or minced chicken)

Ginger garlic paste – 1 teaspoon

Pepper powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chilli flakes – 1 teaspoon ( optional if you want to make it spicy)

Cornflour – 2 teaspoons

Salt –  to taste

For coating :  

Maida – 1 cup or more

Salt – a pinch

Pepper – 1/4 th teaspoon ( optional)

Egg – 2

Breadcrumbs –  a big bowl

Method : 

Clean  and pat dry the boneless chicken. Mince it in the blender .

In a bowl , add minced chicken, ginger garlic paste, garam masala powder, pepper powder, chilly flakes, cornflour and mix well. knead it like dough.

To prepare cheesy chicken fingers,  add shredded mozzarella cheese, while mixing.

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Apply little oil on both palms and make finger like shape from the chicken mix.

In a bowl, add maida, salt, pepper and mix well.

In another bowl, break open the eggs and whisk well and keep.

In another bowl, add breadcrumbs.

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Dip the chicken fingers in the maida mix and coat well. then dip well in the egg. Then coat well with bread crumbs. Follow this for all the fingers.

At this point you can put these in a zip bag or freezer safe boxes and freeze it for a month.

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Deep fry these fingers in a low-medium heat. occasionally turn them. When it turns golden brown, remove it from the heat.

Serve these yummy chicken fingers with ketchup .

Have a look at our Ifthar snacks  and Ifthar ideas .

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Snack Uncategorized

Egg puff

One of our favorite snacks is egg puffs. Many prepare with plain egg , just salt and pepper on it and bake. I prefer to prepare a dry masala to fill the puffs. Its simple and tastes better too. Egg puff with ketchup reminds me my school days. There was a bakery named “vas bakery” near my school in Mangalore, they used to serve the best egg puffs and cream buns. Those days that bakery was our celebration point. Well, my recipe is here 🙂

Preparation time : 15 minutes

Cooking time : 30 minutes

Ingredients:

Puff pastry sheets – 6

Egg – 3 for puffs + 1 for brushing over the puffs

Onion – 1, finely chopped

Tomato – 1/2 of 1 small sized, finely chopped

Green paste – 2 teaspooons

Pepper – 1/2 teaspoon

Salt – as per taste

Method :

Boil the eggs. Remove the shells. Cut each of it into halves.

Remove the puff pastry sheets from freezer and thaw at room temperature for few minutes.

In a pan, heat 1 teaspoon oil, saute the onion till translucent. Then add the green paste. saute till raw smell goes. Then add tomato, pepper, salt and saute till the masala gets dry.

Then keep the eggs in this masala. cook for few seconds. Flip the eggs. Switch off the flame.

In a small bowl, beat the raw egg white and little water and keep aside.

Preheat the oven at 200 – 210 degrees.

Take a pastry sheet, keep some masala in the middle, then egg, fold according to desired shape, brush over with beaten egg. Follow this step for all the sheets.

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Bake these in the preheated oven at 210 degrees for 15 – 20 minutes or until golden brown.

Note :

  1. To get the perfect golden color, I switch on the grill mode for last 5 minutes. ( Optional )
  2. Instead of green paste, you can add 1/2 teaspoon ginger garlic paste, few chopped coriander leaves, mint leaves, 1/2 teaspoon coriander powder, pinch of garam masala powder.

The flaky, crispy n tasty egg puff is ready to serve.

We have more collections of Snacks recipes too!

Snack Uncategorized

Sabudana Vada

Sabudana vada ( sago vada) is a deep fried snack made with tapioca pearls and mashed potatoes. Its a popular traditional snack from Maharashtra, India. Usually served with Green chutney and hot tea. Well it tastes as good with tomato ketchup too. There are many variations in the preparation of these vadas. Few add only green chilly, cumin, salt and some add other ingredients. This is my method of preparing the sabudana vadas.

Preparation time : 3 hours for soaking

Cooking time : 20 minutes

Ingredients :

Sabudana ( tapioca pearls) – 1 cup

Potato – 1 large

Roasted peanuts – 2 tablespoon, crushed (optional)

Cumin seeds – 1 teaspoon

Green chilly – 1-2 , finely chopped

Coriander leaves – few, finely chopped

Ginger garlic paste – 1 teaspoon

Lime juice – 1 tablespoon

Salt – to taste

Method:

Soak sabudana for 3 hours. Then drain, gently squeeze out all water. keep aside in a plate.

Boil the potatoes.

In a large bowl, mash the boiled potatoes well. Then add all the ingredients along with sabudana. Mix well. Apply some oil on palm and make the patti/ tikki shapes of the sabudana mix.

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Heat oil in a kadai on medium flame. Deep fry the sabudana patties till light golden brown on both sides.

Sabudana vada is ready to serve with Green chutney and hot tea.

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Also have a look at our other Snacks recipes !

Breakfast Snack

Pazham pori| Banana fritters

Pazham pori is all time favourite food of Keralites and Mangaloreans. As the name says pazham means banana , its a popular kerala snack made with ripened banana, coated in maida batter and deep fried.

Many have it for breakfast too. We can say it is one of the most favourite snacks among the south Indians. Here is the recipe for the yummilicious pazham pori.

Cooking time : 10 minutes

Serves : 4

Ingredients :

Banana – 2, Nendra banana

Maida/ all purpose flour – 1/2 cup

Rice flour – 2 tablespoons

Sugar – 2 teaspoons

Turmeric power – a pinch

Salt – a pinch

Water – required for making batter (approximately 3/4 cup)

Method :

In a bowl, take maida, add rice flour, turmeric, salt, sugar and mix well. Add water to make a thick batter. If the batter turns thin then add little more maida to make a smooth thick batter without any lumps. Keep aside.

Peel the bananas. Cut into half. then slice them vertically and thin.

Heat oil for deep frying. Dip the banana slices in the batter, coat them well and deep fry on both sides till light golden brown on medium flame.

Serve hot with tea and enjoy with your loved ones 🙂

Breakfast Snack

Mangalore buns|Banana poori|Banana buns

Mangalore buns is a very popular breakfast or tea time snack in the Udupi – Mangalore region of Karnataka, India. These buns are mildly sweet and fluffy pooris made using all purpose flour and banana. Usually served with Coconut Chutney . But they also taste great without any accompaniment. The dough needs to undergo fermentation process to get the flaky texture inside the poori and soft like bread.

Preparation time : 6-8 hours ( for fermentation )

Cooking time : 15 minutes

Serves : 6 buns

Ingredients :

Banana- 1 , medium sized, ripe

All purpose flour (maida) – 1.25 cup

Yoghurt – 2 tablespoons

Cumin (Jeera) – 1/2 teaspoon

Sugar – 5 teaspoons

Salt – a pinch

Baking soda – 1/2 teaspoon

Oil- 1 teaspoon + for deep frying

Method :

In a bowl, mash the banana very well using fork or hands. Add yoghurt, cumin, salt, sugar and mix well using spoon or fork.

Then add 1 cup all purpose flour and baking soda. Knead well to form a dough. If the dough is sticky, then add little more flour and knead and make dough ball.

Apply oil over the dough. Cover and keep in a warm place for 6- 8 hours for fermentation.

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Take a small ball of dough to make pooris. Dust some flour and roll the dough into small circles, slightly thicker than poori.

Deep fry the buns in hot oil on medium heat. Fry both sides till buns turns dark golden brown in color.

Serve the banana buns with Coconut Chutney or have it plain.

These buns lasts for a while. So you can serve it even after few hours.

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Note :

  1. Use very ripe bananas with black spots on banana peel. Cavendish banana is preferred.

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2. Knead the dough in the night and make puris in the next morning for breakfast or knead the dough in the morning and make puris in the evening for snack time.

Thank you for checking the recipe. Please have a look at our other Breakfast recipes too!