Left over Rice and Chicken cutlets

Posted on May 18, 2015 Updated on May 18, 2015

Do you always seem to have leftover rice and chicken curry on hand and you don’t want to waste them, no need to worry !!! Here is some easy way to turn your leftover white and left over chicken into a new side dish!
I tried it out and it really turned out delicious.You too give it a try and do leave your feedback or comment about your experience.

Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4

Ingredients

1 cup left over plain steamed rice
1/2 cup left over chicken pieces from the chicken gravy
1 tsp ginger garlic paste
1/2 small onion, chopped
1 tsp of Red Chilli powder
1 tsp of Garam Masala powder
1 egg beaten
1/4 cup chopped coriander leaves
1/2 cup of Bread Crumbs(optional)
salt as per taste
Oil for cooking

Directions | How to make rice chicken cutlets

Pick up all the chicken pieces from the curry and shred them all.

In a bowl mix all the ingredients (rice,shredded chicken,ginger-garlic paste,chopped onions,red chilli,garam masala, chopped coriander,bread crumbs)
and knead lightly to form a soft dough.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Dip each patty into the egg beaten and shallow fry or pan fry in hot oil till crisp and brown.

Serve hot with tomato-garlic sauce or any chutney of your choice.
Tips:

You can add any veggies of your choice to add more nutrition to this recipe.

Gobi Manchurian

Posted on May 4, 2015

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
This spicy, slightly crunchy is a perfect appetizer or may even be served as a side dish.
“Manchurian” dishes may be made with cauliflower, paneer or chicken and is extremely popular.
This is a delicious recipe well loved by all in my family. Enjoy!
Ingredients

1 medium Gobi (Cauliflower) cut into big pieces(florets)
¾ cup Flour (Maida)
1 tbsp Corn Flour
2 tbsp bread crumbs (optional)
1/2 egg (optional)
1 Chopped green chili
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1/2 tsp of red chilli powder
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
¼ tsp Ajinomoto
2 tbsp Soya Sauce
1 tbsp Vinegar
half sping of spring onions (garnishing).
2 tbsp Oil
Salt to taste

Directions || To prepare Gobi Manchurian

Marinate the gobi florets with 1 tsp of ginger garlic paste ,red chilli powder,half egg(optional),salt as required and keep it aside for sometime

Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it .

Make a paste of maida, corn flour,fried onion n chilli and salt using water.

Now, mix aginomoto, soya sauce,vineger and to it.

Add all the mixture to the marinated Gobi kept aside and at last add bread crumbs to add little crunchiness and mix well.

Garnish it with coriander leaves or spring onions. Serve the gobi manchurian hot with your favorite condiment as appetizer
or even maybe with some Hakka Noodles or Fried Rice.

Tips:

Do not lot of water to the maida n corn flour the mixture should be a thick paste.

Bhendi Masala Fry

Posted on May 4, 2015 Updated on May 4, 2015

Palak Chicken

Posted on April 29, 2015 Updated on April 29, 2015

Spinach (Palak) along with other green leafy vegetables is rich in iron.Lets try out this iron riched recipe with chicken.
Prep time: 30 mins

Cooking time: 30 mins

Serves: 4

Ingredients

To Marinate chicken
1/2 kg of boneless Chicken cut into 12 pieces
2 teaspoons Ginger Garlic chopped
1/2 cup Dahi
To prepare gravy

1 bunch of fresh spinach leaves (palak) chopped
1 large size Onion finely chopped
1 small size tomato finely chopped
1 small Green chillies finely chopped
1 teaspoon of Red chilli powder
1/2 teaspoon Garam masala powder
1/2 turmeric powder
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 cinnamom stick
2 to 3 green cardamoms
1 to 2 cloves
1 large size bay leaf
Salt to taste
oil for cooking

Method

Marinate the chicken with Salt , ginger garlic paste and Dahi and keep it aside for some time.

Meanwhile boil the chopped palak in the hot water.Keep it aside to cool.

To make the gravy, heat oil in a non-stick pan.

Add bay leaf,cinnamon, green cardamoms and cloves and sauté till fragrant.

Add onions and saute till golden brown and then add chopped tomatoes fry it for few seconds.

Add red chilli powder, coriander powder, turmeric powder, cumin powder,garam masala powder and boiled palak and mix well.

Transfer the mixture into a mixer jar and let it cool slightly.

Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.

Again add a little oil in a non-stick pan and mix the puree and marinated chicken.

Cook both the puree and chicken well till the chicken is tender.

Serve it hot with any green salad or carrots or chopped Onions.
Tip.

Don’t over boil the palak ,the longer you cook dark, leafy vegetables, the more nutrient loss they experience.