Chicken Nuggets – Crispy Outside Tasty Inside

Who doesn’t like Chicken Nuggets?? Is int a favorite for all age groups?? I think the answer is a big Yes. Thanks to McDonald’s or KFC who has made chicken nuggets famous all over the world Made of boneless chicken meat molded into shapes,  these deep fried Nuggets are very easy to make  and very delicious. I always prefer this over the store bought frozen ones.

Ingredients

• 1 kg boneless chicken (cut into small pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce (optional)
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2  eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

Method

• In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
• Mix well all ingredients and marinate for 40-45 hours in refrigerator.
• In a bowl beat eggs. Heat oil in a pan while coating the chicken nuggets in eggs and bread crumbs.
• Fry chicken nuggets on a low heat till golden brown and crispy.
• Remove to absorbent kitchen paper.
• Serve hot with tomato ketchup or mayo dip.

Fish Cutlet

Ingredients:

• ½ kg fish
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 bread slice
• 1 tbsp cornflour
• 1 egg
• ½ tsp garam masala powder
• 1 cup bread crumbs
• 1-2 green chillies
• 1 bunch coriander leaves
• salt to taste
• oil for frying
• ½ tsp turmeric powder

Method:

• Rub fish with salt & turmeric powder. Wash after 5 min.
• Steam fish over a pan of hot water and remove all the bones.
• Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
• Mix all these ingredients & make cutlets of round or any shape you like.
• Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
• Heat oil. Oil should not be very hot.
• Fry till brown and serve with tomato sauce.

Cinnamon Toast

Ingredients

• 1/4 cup (50 grams) white granulated sugar or light brown sugar
• 1 teaspoon ground cinnamon (or to taste)
• Butter, at room temperature
• 6 slices of white or whole wheat bread

Method

In a small bowl mix the sugar with the cinnamon, adjusting the ratio of sugar to cinnamon to your own particular taste.

Toast the bread until golden brown, on both sides on a grill, or a pan or  in a toaster oven.  Butter one side of the toast and sprinkle generously with the cinnamon sugar. If desired, place the cinnamon toast under the oven’s broiler until the sugar has melted and starts to bubble. Remove from oven, cut the slices of cinnamon toast in lengthwise, and eat straight away.

Fish Fingers

Ingredients:

• 10 pieces sole fish cut in finger shape
• 2 tbsp lemon juice
• 1/2 tsp white pepper powder
• 2 tbsp bread crumbs
• 1 egg
• salt to taste
• oil to deep fry

Method:

1. Marinate fish fingers with salt, pepper powder and lemon juice.
2. Keep in fridge for 15 minutes.
3. Dip in beaten egg and roll in palms to coat the crumbs nicely.
4. Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
5. Serve with tartare sauce or tomato sauce or Mayo dip

Seekh Kabab

Ingredients:

• 1/2 kg mutton keema
• 1 tsp chilli powder
• 1/4 tsp tenderised, crushed raw papaya
• 1/2 tsp garam masala
• 1 tsp garam masala powder
• 1 egg yolk
• 1 tsp gramflour
• 1 tsp poppy seeds, powdered
• 2 tsp cashewnuts, powdered
• 1/2 red colouring powder
• 1 tsp ginger garlic paste
• 1 tbsp each crushed onions, green chillies and coriander leaves
• salt to taste

Method:
1. Add tenderised papaya to mince meat and leave in the fridge for half an hour.
2. Mix all the ingredients except egg yolk, to the minced meat mixture and blend in the mixie till a fine paste is obtained.
3. Add egg yolk and mix well. Refrigerate for one hour.
4. Divide the mixture into 12 portions. Shape into sausage like cylinders and place on the skewers. Use a little water to hold the kabab mixture on the skewers
5. Roast on charcoal or on the grill
6. While roasting, brush with butter once or twice. You may also shallow fry it if you need it quickly.
7. Serve hot with the mint chutney.

Spring rolls

Spring rolls makes a great appetizer and are very popular in several Asian countries especially China, Singapore and Indonesia. They are one of the most desired starter on any occassion and yes..Kids would love this snack anytime.

You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, it’s better to break them into pieces before cooking.To shorten the process of making Spring rolls at home, you can go in for ready made spring roll pastry sheets.  However, i have provided the recipe for making the sheets for those who prefer fresh taste. Here goes the recipe……..

For cover

• 1/2 cup plain flour
• 1/2 cup cornflour
• 2 tbsp. hot oil
• 1/3 cup water
• 1/3 cup milk

For filling

• 1/2 cup mixed veggie julienned (carrots, beans, cabbage)
• 1 tsp. capsicum thinly sliced
• 1 bunch spring onion cut 1pieces
• 1/4 cup bean sprouts
• 1 onion finely chopped
• 1/4 cup boiled noodles
• salt to taste
• chilli sauce
• 1 green chilli finely chopped (optional)
• 1/2 tsp. vinegar
• 1 tbsp oil

Method

For cover

• Mix all ingredients and form batter.
• Make thin round pancakes on a hot griddle.
• Do not over roast.
• Cool

For filling

• Heat oil in a wok, add all vegetables.
• Stir fry, add noodles.
• Season with salt, chilli sauce and green chilli.
• Cool

How to Fry

• Place some filling on a pancake end to end.
• Fold ends and hold, then roll in a tight roll.
• Seal edge with water. (or a paste of cornflour and water)
• Deep fry  in oil till golden brown.
• Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.

See what my buddies are upto in their marathoners’ kitchens….Jayashree, Bhagi, Champa, ,Gayathri Anand, Gayathri Kumar, ,Harini, Kamalika,Meena, ,Minu, Padma, ,Pavani, PJ,Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, ,Shanavi, ,Smitha, Sowmya, Srivalli, Suma, Usha, and Veena

Mini Veggie Pizza

A healthy treat for kids anytime…ideal for their lunch box or evening tiffin and it gives less burden for busy moms….

 

 

 

 

 

 

 

 

Ingredients

• Mini Pizza Base – 6-8 nos
• Chopped Veggies (I used Onion, Tomato, Capsicum and Big Chilli (less spicy))
• Olive oil
• Mozarella Cheese
• Pizza Sauce (I used mine – mixed sandwich spread with tomato n chilli sauce)

Method

Preheat the oven to 375 degree. Apply lil olive to the pizza base and generously spread pizza sauce. Top it with chopped veggies and finally with cheese and herbs. Grill in the oven for around 2o mts till the cheese is melted and the base is cooked. Serve it hot.

See what my buddies are upto in their marathoners’ kitchens….Jayashree, Bhagi, Champa, ,Gayathri Anand, Gayathri Kumar, ,Harini, Kamalika,Meena, ,Minu, Padma, ,Pavani, PJ,Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savithri, ,Shanavi, ,Smitha, Sowmya, Srivalli, Suma, Usha, and Veena

Sev Puri – A versatile chaat dish

This is another most desired chaat time by all..you can find it along with pani puri, bhel puri in the street vendors on Mumbai streets. Every bhelwala has his own recipe of sevpuri. Sevpuri is nothing but sev topped on puris or papadis, along with potatoes and variety of chutneys.  The very thought of this crispy, tangy snack would make one drool!

 

 

 

 

 

 

 
Ingredients:

• Sev papads/puri – 12
• Onions – finely chopped about 1 cup
• Tomatoes – 1 cup chopped
• Potatoes – 2 big ones boiled and crushed
• Tamarind chutney – 2 tsp (Recipe given below)
• Green chutney – 2 tsp (Recipe given below)
• salt -1 tsp
• Chaat masala -1 tsp
• thick curds – 3 tsp
• sproted green gram seeds- 3-4 tsp
• sev -1/2 cup

Method:

1. Place the papads in a plate.
2. Mash the potatoes finely and add lil salt to it.
3. Take about 1/2 tsp of potato and place it over the flat puries and press and make it flat with the help of your hands.
4. Now take the curds in a bowl and add little of salt and sugar to it with the pepper and gently whip it properly and keep aside.
5. Now put some green sprouts,onion tomatoes over the potato layer of the puries.
6. Take the mixture of curds and pour about 1/4 tsp over the puri.
7. Now put about 1/2 tsp of tamarind and green chutney mixture over the puri.
8. Take about 1/4 tsp of save and drop slowly over each puri and finally garnish each puri with freshly chopped cilantro leaves.

Tamarind Chutney

1. Dates- 6
2. Extract form small lime sized tamarind
3. jaggery-2-3 tsp
4. chilli powder- 1/2 tsp
5. cumin powder-1/2 tsp

Boil the above ingredients for couple of mins and when cooled, grind it.

Green Chutney

Ingredients

1. mint leaves- 1/2 cup chopped finely
2. coriander leaves- 1 cup chopped finely
3. green chillies-6
4. lemon juice- 2 tsp
5. cumin pwdr- 1/4 tsp
6. rock salt-a pinch

Grind all the above ingredients together.

Idli Wedges – A Crispy Snack

 

 

 

 

 

 

 

 

We often convert leftover Idlis into Idli Upma/ Chilli Idli..And now try this method for a yummy crispy snack which I am sure would be liked by all.  All you need to do is cut Idlis into cubes and deep fry in oil till golden brown. If you want it spicy, you may marinate the idli  pieces in chilli powder, pepper powder and lil salt and deep fry.  The yummy snack is ready in minutes. Serve hot with Tomato Ketchup!!

Suji(Rawa) Cutlet

Ingredients:

• 1 cup Suji rava
• 1 Potato, boiled and mashed
• 1 Onion, finely chopped
• 2 green chillies, finely chopped
• 1 tsp ginger
• Few curry leaves
• Salt & Turmeric powder

Method

1. Mix all ingredients with some water. Set aside.

2. After a while, the suji would have absorbed the liquid and you may need to add more water. The dough should be thick.

3. Now drop thumb-sized scoops into hot oil and fry to a golden color.

Serve hot with ketchup or rice.