Salam and Welcome to last guest post of the season….Today’s guest Suhaina of My Singapore Kitchen is from Kerala, but now she is settled in Singapore…Suhaina says she was interested in cooking from her childhood days and loves to experiment a lot with food. Her blog is a dairy where she records her food chronicles which she loves making with love for her family and friends….she got a chance to try on variety of cuisines after coming to Singapore…so is she named her blog as ‘My Singapore Kitchen‘….A working mom, dedicated food blogger, food lover Suhaina has bought in for us a lip smashing cutlets for Iftaar today…Do check out….
It made me super excited and happy since Lubna asked me for a Ramadan recipe. While I don’t really like the idea of feasting during Ramadan, it is a period when even the simplest of food appears to be yummy. The 13-14 hours of fasting reminds us how fortunate we are to have at least three full meals during the rest of the year. Ramadan is also a period when I find myself extremely busy with religious activities and household chores. But regardless of the busy schedule I also make it a point to make a special dish for my family. It may not be too fanciful or outlandish, but it will be something worth waiting for. My family also prefers to have less of fried food during Ramadan and we try to have more of baked, healthy food.
When I think of Ramadan delicacies, the first food item that comes to my mind is the simple cutlet. I load it with vegetables, add some shredded chicken and pan fry it to keep it less oily. Cutlets along with onion salad and chilli sauce are a must throughout Ramadan and we never get tired of eating it day after day. I usually prepare the filling for a whole week and keep it refrigerated. I also give a few to my friends and their feedback has always been good. It’s a simple snack, quite filling and you can pan fry it to keep the oil levels at minimum.
Pan Fried Chicken and Carrot Cutlets
(Makes 30 medium size patties)
- Chicken- 200 grams (preferably breast piece)
- Onions – 200 grams (finely chopped)
- Carrots- 200 grams (shredded)
- Green chilly- 2 or more (finely sliced)
- Potato- 600 grams (boiled and mashed)
- Fennel powder- ½ tsp
- Garam masala powder- ¼ tsp
- Turmeric powder- ¼ tsp
- Pepper powder- ½ tsp
- Garlic – 5 cloves (grated)
- Ginger- 1 inch piece (grated)
- Curry leaves- 1 spring
- Coriander leaves- 2 spring
- Oil- 3 tbp
DIPPING & COVERING:
- Egg- 1 large
- Whole meal Bread – 10 slices
- Cook the chicken in a pressure cooker with a dash of pepper, turmeric and salt with 3 tablespoons of water. After you hear a whistle, reduce the flame and cook for another 6 to 7 minutes. Switch off the flame and let the pressure release by itself. This ensures that the chicken is cooked to a state where it gets shredded when you rub between your fingers. Mash them and keep aside.
- Heat a non stick pan or a large kadai with the oil.
- Sauté the ginger garlic paste for a minute.
- Add chopped onions, green chillies and curry leaves.
- Sauté in medium flame till the onions are soft and begins to turn brown.
- Add turmeric, fennel powder and sauté for 2 more minutes.
- Now add the cooked chicken and salt to taste.
- Add in the shredded carrots and stir for a minute.
- Add the pepper and garam masala powder.
- Switch off the flame and mix in the mashed potatoes and chopped coriander leaves.
- Allow it to cool down a bit before you shape them into patties.
- Take handful of the mixture and shape into balls.
- Tear slices of bread into a blender and powder it. You can either use fresh bread or use rusk powder. Fresh bread is equally good.
- Dip the balls one at a time into beaten egg mixture.
- Press this onto the bread crumbs which flattens it out to a disc.
- Arrange them on a plastic container.
- You can separate each layer with a plastic sheet, which prevents the cutlets from sticking together when its frozen.
- For pan frying, add few drops of oil on a tawa and lay 2 or 3 cutlets.
- Cook for 3 minutes on both sides in very slow flame. This makes the outer layer very crunchy.
- Serve hot with chilli sauce and loads of onion salad.
- Onions- 2 medium
- Lemon juice- 1 tbsp
- Salt- to taste
- Slice the onions finely.
- Squeeze and mix everything together.
- Mix all the above ingredients and serve with the cutlets. This onion salad complements the cutlets nicely. Try it out and enjoy..
You can find Suhaina @ Blog | Facebook.
Thank you Suhaina for sending down your lovely entry and being part of this Joy From Fasting To Feasting – VI.