Cheese Stuffed Honey Glazed Chicken Cutlets

This crispy outside and  moist & tender  inside chicken cutlet is a perfect meal option to have when you need a fast and simple yet an extremely delicious snack or dinner recipe for your family. The recipe makes deep fried  chicken breast fillet with a surprise of cheese filling sealed inside  coated with a  sweet and sour honey garlic sauce. 

Ingredients:

Large boneless chicken breasts- 5 nos
Egg 2 nos
Chilli sauce 2tsp
Milk 2 tbsp
All purpose flour- 1/2 cup
Cajun seasoning ( or mixture of 1/4 tsp  of each Cumin powder, chili powder, garlic powder, paprika, Black pepper and oregano)
Salt
Black pepper- 1 tsp
ground ginger
Chili powder
Cheddar Cheese grated (filling)-100 gms
Oil for frying
Chopped spring onion and sesame seeds for garnishing

 For Honey Garlic sauce

Honey- 2 tablespoons
Garlic- 4 cloves minced
Soy sauce- 1 tablespoons
pepper powder-1/2 teaspoon
Tomato sauce- 1 tablespoon
Cornstarch-1 tablespoon

Method:

1. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Keep it aside for 30 minutes.

Cut each fillet into two halves.

2. Take egg, chili sauce and milk in a bowl and add a pinch of salt whisk together to make a batter.

3. Hold  the chicken and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1 table spoon cheddar Cheese into each pocket.

4. In a large bowl, combine flour and Cajun seasoning, salt and mix together.Now Working one at a time, dredge cheese stuffed chicken breast piece into flour mixture and then dip into eggs batter, then dredge in flour mixture again, pressing  is required to get an even coating.

5. Heat oil in a skillet enough for deep frying, add chicken pieces to it, 2 or 3 at a time, and fry until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.

6.To make the sweet and sour sauce, in a medium saucepan  add 1 tablespoon of oil.Turn the heat down to slightly medium. combine honey, crushed garlic, pepper powder and soy sauce and Tomato sauce. In a small bowl, combine cornstarch and 1/4 cup water and add to the sauce. Stir mixture into the saucepan until thickened.

Add the fried chicken  and turn to coat in the sauce.Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce in order to get a perfect glazed look.

Garnish with sesame seed serve with boiled and stir fried veggies.

Crispy Beetroot Cutlet

Why Beetroot? As a mother of two growing daughters, I have the daunting task of making tasty yet healthy snacks for them every evening. Those who are on the same situation as me, would definitely agree with me that how difficult it is to combine taste & health in a nice way.

Very few veggie can match the nutritional value of the humble beetroot. Beetroot contains potassium, magnesium & iron as well as vitamins A, B6 & C and Folic Acid. It also contains carbohydrates, proteins, powerful antioxidants and soluble fiber. Not only is beetroot great for boosting stamina and making muscles work harder, but also can help in reducing blood pressure as well as its associated risks such as heart attacks & strokes.

If the above info is too technical to digest, don’t worry too much. You’ll find beetroot cutlet, made as per the recipe given in this blog, to be a nice & tasty evening snacks, which would bowl over your loved ones.

Ingredients
For Filling
Beetroot – 2 Large size, grated
Carrot – 1 large, grated
Potato – 1 Large
Green peas – 1/2 cup, optional
Peanut – 2 tbsp, roasted and peeled
Raisins – 1 tbsp, soaked
Ginger paste – 1 tbsp
Green chilli – 3 Chopped
Fennel seed – 1/2 tsp
Roasted Spices – Cumin, Coriander, Fennel seeds in equal amount
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Salt – As per taste
For Coating
Cornflour – 1 tbsp
Flour – 1 tbsp
Water – 1/4 cup
Egg Beaten – 1 no, optional if we are not making it pure vegetarian
 Oil for Frying

Method

Boil potato and mash it slowly with hand. Keep it aside. Dry roast Cumin, Coriander, and Fennel Seed and then grind into fine powder.

Heat oil in a pan and add fennel seeds. Add Ginger paste and chopped green chillis. Fry for some time and then add grated vegetables and sauté for few minutes. Add turmeric powder, chili powder, and salt and cook till veggies become soft. Add mashed potato and stir again.

Add boiled Peas and roasted peanut and roasted spices. Mix well with the veggies.
Cook till veggies get mixed completely. Switch off the flame and allow it to cool for some time. Take a small portion of the mixture in you palm and roll it and then press to give the shape of a round cutlet.

Take a bowl and add cornflour, plain flour and pinch of salt and water to make a batter of medium consistency.  Beaten egg (optional) can also be used. Take another bowl and pour some breadcrumb and spread it.

Dip each cutlet in the batter and then roll them into breadcrumb and make sure the cutlet is coated well with that. Coat all cutlets like this and keep them refrigerated for an hour. Your cutlets are ready for frying.

Heat oil in a pan and deep fry the cutlet in medium flame until it turns golden brown.
Serve hot along with your favorite sauce/dip.

Prawn Pakora/Prawn Fritters

Prawn pakora is an excellent  snacks starter for prawn lovers. This snacks I usually made for my kid who love to eat prawn in any form even though she is very fussy eater. This is a very simple recipe and doesn't need any prior preparation and marination. So here is my instant pan fried Prawn pakora recipe for you:

Ingredients:

 Jumbo sized prawns  10 Pc
Gram flour (Besan)    1 cup
Egg (beaten)             1
Ginger garlic paste    1 tbsp
Turmeric powder       1 tsp
Red chili powder        1 tsp
Soy sauce                  1 tbsp
Orange fod color        (optional)
Salt                           As per taste
Sugar                       1/2 tsp
Oil for frying

Method:

1. Shell and divine the prawn and wash it properly.
2. In a bowl, add gram flour, ginger garlic paste, turmeric powder, red chili powder, salt and sugar.
   
3. Now add beaten egg  and then water and make a semi thick batter. Now deep the prawn pieces and keep it for half an hour.If you don't have time to keep it then you can deep it and fry it.
   
4. Heat oil in a pan . Take the prawn pieces coated well with the batter and drop into the oil one after another. Deep fry them in low flame first and then in medium flame for 5 to 6 minutes until it become golden brown in color. Take it out in a tissue paper to soak the excess oil from it.

Serve hot with Tomato sauce and enjoy this great snack starter with your family and friends.

Honey Prawn

This is the first time I am trying out some Chinese preparation with prawn. My hubby is a big fan of prawn as well as Chinese food.We Had this dish when we visited Mainland China last time and since then I was thinking to make an attempt to prepare this unusual combination in my own style and believe me it came out so delectable that it got vanished within few minutes. It can be served as a starter in any get together or parties where it will definitely steal the show. It is also an awesome side dish with any Chinese main course.

Ingredients:

King Prawns	300 gms
Garlic paste	2 tbsp
Garlic(chopped) Soy sauce	6 to 8 1 tbsp
Tomato sauce	1 tbsp
Cornflour	3 tbsp
Egg Salt	1(beaten) As per taste
Red chili paste	1 tsp
Honey	2 tbsp
Pepper powder Sesame seeds (optional)	1 tsp 1 tsp

Method

1.Peel the prawn and devein them. Wash properly and drain out excess water..
2. Take bowl and add prawns, soy sauce, tomato sauce, chili paste, garlic paste, cornflour and salt (Check the salt before adding more salt as soy sauce contain salt in it). Add a beaten egg and mix well and let it marinate for an hour.

3. Heat oil in a pan and drop marinated prawn dipped in cornflour batter in the oil and deep fry in low flame for 4 to 5 minutes until become golden brown. Take it out in a tissue paper and keep aside.

4. Heat little oil in a pan and add chopped garlic. Fry for few seconds and add honey and immediately add fried prawns and pepper powder. Now toss it properly so that prawn pieces get evenly coated with honey.Mind that the preparation will be dry. Turn off the flame and spread sesame seeds which is optional.

Serve hot  as starter or as side dish with noodles and fried rice. Enjoy making  and having this.

Alu Kabli/ Aloo chat

Street foods are always tempting everyone's
taste buds and makes you drool when you view
it at roadside chaat stalls. Aloo Kabli or aloo
chaat is one of the famous Bengali chaats which
is easily available on roadside chaat stall served
specially in a dry leaf bowl. It actually reminds me of my childhood days when I was not allowed to eat chaat or other roadside food as chaats are junk food made unhygienically but we could never resist ourselves from having a bowl of aloo kabli at our neighborhood chaat stall.Even now when I get a glimpse of it anywhere I cant restrict my temptation to have it right away. I prepare this chaat most often for my kid without adding chili as she also likes this very much.

Aloo Kabli is an amazing hot and tangy combination made of potato and chana (Black gram) with the aroma of Green chili mixed with lemonjuice and fresh coriander leaves.

Ingredients:

Chickpea 1/4 cup
Potato 250 gms
Onion 1 (chopped)
Lemon 1
Red chili powder 1tsp
Cumin powder 1tsp
Green chili 2-3 (chopped)
Coriander leaves
Method:

1.Soak the Chana(black gram) overnight. Boil it adding a teaspoon of salt. Drain off water and keep aside.

2.Boil the potatoes without taking out its peel (potato should not be over boiled). Now peel it out and cut into small cubes.

3. Add red chili powder, roasted cumin powder along with the onions, green chili and
salt mix well. Take care so that potato piece remain intact.

4. Spread chana, lemon juiceand chopped coriander leaves. Toss it so that it gets evenly mixed with the potatoes.

Serve in a bowl and garnish with coriander
leaves.

This recipe is going for the Kids delight event in Srivalli's blog.

Chicken Kebab

INGREDIENTS:
500gms Chicken (medium pieces)
2 tblsp. ginger garlic paste.
1 tblsp. vinegar.
1 tblsp. Soy s
1 tblsp.tomato sauce.
1 tblsp. Chilli sauce.
1 tsp Garam masala powder.
1/2 tsp orange color.
Salt according to taste.
Oil.
Onion sliced.

Method:

1. Wash the chicken pices and drain the water completely.
   
2. Mix all the ingredients (ginger garlic paste, vinegar, soy sauce, tomato sauce, garam masala powder, chilli sauce, salt and orange color) and keep it in refrigerator and let it marinate for atleast 4 hours.
   
3. Heat oil in a pan and deep fry those marinated chicken in low flame until it becomes crispy. Take it out in a serving dish and garnish with onion slices and coriander leaves.