Corn Cutlet

Hey, you wonderful people…hope you are doing good…..am back after a long time with some really delightful recipes. As you all know, the month of Ramadan is a month of fasting and praying, food gets a whole new definition this month.

After fasting from dawn to dusk, comes the time for Iftar. These were my Iftar items for the day………..

The star is the ‘Corn Cutlet’!!!!!

corn, cutlet, rice

Here’s how it’s made:

Ingredients:
1 Cup Boiled Corn Niblets
1 Medium sized boiled and mashed potato
½ Cup bread Crumbs
2 tbsp cooked rice
2 tsp green chili paste
½ tsp ginger paste
4 tsp Coriander leaves
2 tsp Mint leaves
Salt for taste
Oil for shallow frying

Method:
Coarsely grind the corn niblets and remove them in a bowl. Add green chili paste, ginger paste, coriander, mint leaves and salt and mix well. Add potato and rice and mix. Add bread crumbs and leave it aside for 15 minutes.

Now make equal portions of the mixture and mould them in the shape of cutlets. Now spread little oil on the hot pan and shallow fry the cutlets till golden brown. You can serve these cutlets with mint chutney or tomato sauce.

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Peanut Rice

Hi all. This time I tried yet another simple but tasty dish. The peanut lovers are going to like it. Here it is…….

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Ingredients:

2 Cups boiled Rice
3 tbsp Peanuts
1 tbsp Gram Dal
1 Medium sized Onion
2 Green Chillies
1/2 tsp Garam Masala powder
1/4 tsp Vinegar
2 tbsp Vegetable Oil
Cilantro for garnish
Salt to taste

Method:

Saute the green chillies and add the peanuts and gram dal.  Saute them till the peanuts are light golden brown. Add the onions and continue till the onions are soft. Add the garam masala powder, vinegar and salt. Saute the mixture for 30 seconds. Add the boiled rice and mix well. Garnish with cilantro and serve hot .

Perfection! Is it necessary?

This blog post is part of the weekly writing challenge over at The Daily Post.

 

What would a profession be that does not make you perfect? Perfection has found a top place in all the jobs that you can think of. Think of the culinary world, where everything has to be perfect right from taste to presentation. A perfect taste with perfect presentation of the food scores 10 on 10.

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Chefs works hard to achieve customer satisfaction and    give each one their taste of life. The passion for cooking and inventing new tastes is a key for a successful career as a chief. And working in team adds new ideas to invent taste and presentation like never before. Try to memorize the last time you ate a delicious food and you felt like appreciating the chef for his work, and the first thing you remember is the place where you had it. This taste becomes the trademark of the place and every time you think of eating out you give priority to that place. That is the outcome of the perfect taste and if this taste comes with proper presentation and  service, then you have achieved your goal.

In my view cooking is an art that requires persistence and the knowledge of all the flavors and above all the creative thought process to achieve a vision of perfect taste.

Spicy Chicken Pops

Hi Everyone. Today I tried a very delicious non-vegetarian dish. Any guesses, its spicy chicken fries, my all time favorite. So I thought of sharing it with all you foodie guys out there. Here it is,

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Ingredients:

15 pieces of Chicken

1tsp Ginger and Garlic paste

1tsp Red Chillie  Powder

1tsp Green Coriander Paste

1/4tsp Turmeric Power

4tsps Lemon Juice

1tsp Corn Flour

Salt to taste

Method:

Mix all the spices and make a paste using the lemon juice and salt. Apply the mixture to the chicken pieces and set it aside for half an hour. Add the corn flour to the chicken and mix well.  Heat oil in a pan. Now deep fry the chicken pieces until golden brown and crisp. Serve the chicken pops with red onion slices or with red chutney. TASTE it and you would ask for more.

Custard and Biscuit Frozen Cake

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Ingredients:

For Custard

1 tbs Custard powder (Vanilla)

1 cup Milk

5 tps Sugar

3 tbs water

For Cake

6 Slices of Rusk or toasts

6 Marie biscuits (crushed)

2 tbs Tutti Frutti

2 tbs Chocolate powder

2 Cups milk

Method

To prepare Custard:

Boil milk and add sugar while stirring to dissolve all the sugar. Mix the custard power in water and add it to the boiling milk while stirring it. Continue stirring till you achieve a semi thick consistency and set it aside to cool.

For cake:

Once the custard is cooled add the chocolate power and crushed Marie biscuits. Mix it well till all the ingredients cum together. Add the Tutti Frutti and mix well and set the mixture aside. Soak the Rusk in the milk and arrange it as a base layer in a cake mould. Add the custard and biscuit mixture on top till it coats the Rusk . Add a second layer of Rusk on top followed by the custard and biscuit mixture. Leave the cake in the fridge for 2 hours. Cut the cake as a pastry and serve with Tutti Frutti topping.

Egg and Vegetable scramble

Egg Recepie

Its a great breakfast to start your morning when you got a tight schedule for the rest of the day. So what waiting for lets get started……

Ingredients required (serves 1):

2 Eggs

1 small size onion

2 tps coriander

1 small cup of cut vegetables like cabbage, carrot, capsicum etc

Salt and pepper for taste

1 tsp vegetable oil or olive oil

Method:

Heat oil in a pan and saute the onion. Add vegetables and cook. Ensure that the vegetables are not overcook, you should feel the crunch when you eat. Add salt and pepper as per your taste. Beat eggs in a bowl and add it to the mixture and cook ensuring it does not stick to the bottom. Add coriander and serve it. You can sprinkle lemon juice over and enjoy your breakfast with bread.