Egg Cutlet

Tasted this creation at a restaurant named"Atithi "on the Mumbai-Ahmedabad highway. And I must say it was absolutely delicious!!! This restaurant is owned by a Parsi and serves some really authentic Parsi delicacies. Wanted to try more but since we were in such a rush and it was already past lunch time,I ordered this one and I must say I am gonna come back for more!!!! And a review is definitely in order...

Back to the Egg Cutlet....i have tried to recreate the taste but made certain changes here and there. Moreover at the restaurant it was served with potato salli (they taste like potato wafers but are sort of shredded and fried crisp) which was very good accompaniment. 

Ingredients:

6 to 7        Boiled Potatoes
4              Hard Boiled Eggs
1/2 cup     Sooji rawa
1 tsp         Namak Shamak
2 tsp         Cornflour
Oil for frying

For the chutney:

1 cup        Pudina leaves
1/2 cup     Coriander leaves
1 cup        Grated fresh coconut
6 / 7          Garlic cloves
1 inch        Ginger
3 / 4          Green Chillies
1/2 tsp       Namak Shamak
a pinch of sugar

Method:

Prepare the chutney by grinding all the ingredient for chutney finely using very little water. Remove and keep aside.

Mash the boiled potatoes and remove all lumps. Add the salt and the cornflour and mix again.

Cut the boiled eggs lengthwise.

Assemble the cutlets. Put the pudina chutney on the egg and cover it evenly with the mashed potato mixture. Prepare all the cutlets similarly.

Heat oil in a kadhai. When hot reduce the flame to medium. Roll the cutlets in the sooji and deep fry on medium flame till golden. 

erve hot with tomato ketchup and pudina chutney. You can also serve it with potato wafers and onion rings.

Vanilla Souffle with Strawberry Coulis

I had a huge carton of juicy, luscious strawberries at home which refused to empty!!!

I made milk shakes, strawberry with cream and even an cake but....nope they refused to exhaust themselves.... And since they have a very limited shelf life I had to do something, I hate to waste them.

My kiddo was fed up just watching those strawberries so I decided to pair them up with something he just couldnt resist.....Nothing like a Vanilla Souffle to pep up my kiddo!!!

And since vanilla is so versatile it goes with a lot of other flavors. Here instead of making just one king sized portion I made small individual cups so that they could be topped with a variety of toppings. I also pairs it with chocolate and it tastes just wonderful. 

So with this versatile souffle you can just let go and experiment!!!


Ingredients:

2 cups          Milk
3                  Eggs
1 tsp            Vanilla Essence
1 tsp            Gelatine
1/2 cup         Cream
1 cup            Sugar

For the coulis

1/2 cup        Strawberry Crush
5 / 6            Fresh Strawberries

Method:

Separate the egg whites and the egg yolks. Add the gelatine to a little warm water and keep aside to bloom.

Heat the milk in a saucepan, when warm add the sugar and the egg yolks and whisk till the egg yolks are mixed fully and the custard starts to thicken. Turn off the flame when about to boil. Remove and keep aside. Add the vanilla essence and the gelatine and let it cool.

Beat the egg whites till stiff.

Whip the cream.

When the custard is totally cool, add the cream and mix. Next add the egg whites and fold gently.

Here You can either set the souffle in one big jelly mold or pour it in small individual plastic cups as I did. 

For the strawberry coulis, chop the strawberry finely. Mix the pieces with the strawberry crush.

For serving, Demold the souffle and pour the coulis around it. Garnish with fresh strawberry.

Since Vanilla goes well with a variety of flavors you can experiment with different topping. I drizzled some chocolate sauce on the souffle and garnished it with chocolate vermicelli.

Sesame Toast

Winter Chills have begun to bite in...and that triggers the pots of boiling hot soups in evenings!
A small snack bit served with the hot soup,makes the combo perfect!
They say , sesame is a perfect winter food! Here, we make sesame,or Til Laddoos, Til Polis or parathas, made with jaggery and so on....Til is supposed to generate the much needed heat in the body , and is a sure shot remedy for these cold winters.
The classic Indo-Chinese recipe, revisited .... A less greasy yet crispy toast ,crusted with sesame or Til! Perfect with a bowl of piping hot soup.

Ingredients:

5-6 Bread slices , cut lenghtwise into 2 pieces
2 tbsp butter
2 cups Boiled Mashed Potatoes
2 tbsp Chopped Capsicum
2 tbsp Chopped cabbage
2 tbsp Chopped Spring onions
1 tbsp Chopped coriander
1 tsp Green chilly sauce
1 tsp Salt
1 tbsp Cornflour
3 tbsp Sesame seeds
2-3 tbsp oil for roasting

Lightly butter the bread slices on both the sides
Mix together,mashed potatoes with capsicum,cabbage,spring onions,corainder,green chilly sauce,salt and cornflour.

Spread some mixture over the bread slice and press to stick.

Sprinkle and press some sesame seeds over the potato mixture and roast on a hot tawa on low flame , till the bread is golden brown and crusty.
Flip and roast the potato and sesame side , drizzing some oil.
Serve with ketchup or Schezwan Sauce.

 

Spicy Chicken Boti Wrap / Spicy Chicken in Tortillas

This new years, we had guests..lots of guests! It was mostly boys or rather Mens party time! Husband,brothers and friends....So I decided to give them all some time off their duties as fathers husbands and so on....And play just the right host and an understanding wife! I know , for some, I might sound too sweet...but I had a motive....One..a nice vacation , I was planning,and wanted Husby dear to juss fall for it, and two , my sis in law, whos also my friend, had come with her cute 2 month old baby , and wanted to spend all the time catching up with her and playing with the little one!
So heres quick party meal , packed together and sent for the boys to indulge!
I made them extra spicy and flavourful by adding some extra chilly and freshly ground garam masala, and balanced the spice with a cooling mayo n yogurt dressing and loads of salad!

They just loved it and I was the celebrity of the home for next few weeks!

Ingredients:
4 Flour Tortillas ( I used TEX MEX Salsito brand, sourced from www.foodesto.com , but you can use any brand you get near your place, or make your own using flour dough)
250 gms boneless chicken,cut into bite size pieces
1 small Onion,sliced
1 tsp Cream
1 tsp Garam Masala

For the Marinade:
2 tsp Ginger Garlic Paste
2 tsp Garam Masala
2-3 tsp Red Chilly powder
1 tsp Yogurt
1 tsp Salt

For Dressing:
3 tbsp Mayonaise ( I used Fun Foods eggless mayo, since its nice and light)
1 tbsp Yogurt , beaten
1 tsp Garlic Powder
1 tsp Mixed dried Herbs
1 finely chopped green Chilly

1 Cup Mint chutney ( Grind together a cup each of mins,coriander leaves with 2-3 green chillies to a paste)
2 Eggs ,lightly Beaten
1 Large Onion ,finely sliced
1 Cup Shredded Cabbage
1/2 Cup Juilliened Carrot
2 tsp Vinegar
1 tsp Sugar
1 tsp Red chilly powder
Chopped Coriander for garnish
Oil as required

Marinate the chicken pieces with all the marinade ingredients and refrigerate for atleast 1 hour.

Heat 2 tsp Oil in a pan and add sliced onion to it and saute till translucent.

Now add the marinated chicken and mix. Add garam masala and cream and fry on low flame till the chicken is cooked and moisture dries out.

Put out the flame and set aside.

Mix all the ingredients for dressing and whisk.

Mix together shredded cabbage,onion and carrot in a bowl and add vinegar and sugar to it and keep aside for 10 mins.
Now add red chilly powder and mix.

Heat a flat pan or girdle and  heat tortilla on low flame for 1 min. Place the tortilla on a plate.
Now drizzle some oil. on the hot pan and add some beaten egg and immediately stick the heated tortilla to it.
Roast till the egg is cooked .

Now place the tortilla with the egg side up on a plate.

Spread some of the dressing over it and add some of the cooked spiced chicken .
Add the cabbage and onion mixture over it and again drizzle some dressing and mint chutney over it.

Roll the tortilla as per instructions on the pack , and serve.

 

Spicy Chicken Burger/Chicken Tower Burger

Yet another fast food item ,that I ve been cooking for a long time, now, but never thought about posting to the blog..Until , my husband ,who loves to feast on them ,especially on sundays,prompted me to! Two things he just cant resist , are chicken burgers and chicken spicy wraps! He's not much of  dessert or cake person...so much of the cakes I bake mostly are for my Kiddo! But the Burgers! I must say I can trade anything from his , in return to make those loaded burgers!
And what more? They are really simple to make and keeps me stree free on weekends...just  the thing needed to escape a nice lazy weekend!

You need a BIG AAAH to eat this!

Ingredients:

For burger patty:
200 gms Boneless chicken or minced chicken
1 small onion chopped
2 Chopped Green Chillies
2 tsp Ginger garlic paste
1 small Egg
1 tsp Salt
1/2 Cup Bread crumbs(optional)
2-3 tbsp Oil for shallow frying

 For Coleslaw:
1/2 Cup shredded Cabbage
1 medium sliced Onion
1 tsp Vinegar
1 tsp Sugar
2 tbsp Mayonaise
A dash of dried herbs


2 Burger Buns
2 eggs
1 tsp Salt and Pepper
1 tbsp Mayonaise
1 Sliced Onion and Tomato
Oil for grilling

Mince the boneless chicken together with all the ingredients ,except the crumbs and oil and keep aside for an hour in refrigerator.

Make palm size patties from the mince and roll them in crumbs and shallow fry them in hot oil on medium flame till golden brown on both sides.

Mix shredded cabbage and onion with sugar and vinegar and keep aside for 10 mins.
Now add the mayonaise and mix together.

Fry the eggs and season with salt and pepper and keep aside.
Cut the burger buns horizontally and lightly toast them on a pan.

Now apply mayo on the lower bun and place sliced onion and tomato over it.Place a burger patty over it.

Place fried egg over this.

Top it with coleslaw and sprinkle some redchilly powder over it , if you want it more spicy.

Now place the fried egg over it and cover it with the top portion of the bun.
Serve with fries and ketchup!
A loaded burger, spicy and juicy..just indulge!

 

Crispy Chicken Wraps/Crispy Chicken Tortillas/Burrittos

Christmas festivities are over, and here comes Boxing day! And the much awaited new year bash .
And this year I m playing a hostess to my Sister In Law and friends! So all the more excited ,
planning meals and scrumptious cakes and desserts!
And this year , I plan to make it easy , yet delicious , and instead of slogging in the kitchen , I prefer spneding time and chatting up with my guests.
And the few recipes that will follow these , will do exactly do that.
So go ahead, throw a party , indulge your guests, without exerting yourself!

Ingredients:
2-5 Flour Tortillas ( I used Tex Mex Salsito brand, sourced from www.foodesto.com )

2 beaten Eggs
1 Medium Onion sliced
1/2 Cup Shredded Cabbage
1/2 Cup Juilliened Carrots
1/2 Cup Juilliened Capsicum
Juice of 1/2 a Lime
1/4 tsp Salt
1/2 tsp Sugar
1/2 tsp Red Chilly Powder/Paprika

For the Mayo spread:
2-3 tbsp Mayonaise
1 tbsp Yogurt
2 tsp Mixed herbs
1 tsp Garlic Powder
1/2 tsp Sugar

For the Chicken:
200 gms Boneless chicken breast, sliced into thin long pieces
1/2 tsp Salt
1 tsp Garlic Powder
1 tsp Red chilly powder
2 tsp mixed dried herbs
3-5 tbsp Panko Crumbs ( ordinary homemade crumbs will also do , but panko crumbs ,give an instant crunchy and golden texture) I got it from www.foodesto.com

 

1 Egg white and 2 tbsp maida or flour for dusting
Oil for deep frying


Mix together onions,cabbage,carrots and capsicum in a bowl and add salt, sugar,redchilly powder and mix them  with lime juice and keep aside.

Marinate chicken with salt,garlic powder, herbs and red chilly powder.
Dip the marinated pieces in flour ,then dip them in egg whites and finally in panko crumbs.

 

 

 

Deep fry the chicken in hot oil , till golden brown.

Mix together the mayonaise,yogurt,herbs,sugar and garlic powder and keep aside.

Heat the tortilla on a pan till just warm.

Keep it on plate.
Now drizzle some oil on the pan and pour some beaten egg over it and then place the tortilla over the egg on the pan. Allow the egg to cook and stick to the tortilla for 1-2 mins.

Now place the tortilla in a plate and spread the mayo mixture over it.

Place the fried chicken piece and top it with the vegetable salad mix.
Drizzle some more of the mayo mix over it , and roll the tortilla.
Serve with some of the salad and ketchup if required.