Minced Chicken Cutlet / Chicken Keema Cutlet with blanched Veg Salad

Long monsoon and rains....yes, that's how the climate here now for last 3 months. The temptation over fried items is irresistible and then blame to the climate!!!

No, when  I want to have something I have it and I make all the points ready for my defense to me. 

Three weeks back on a heavily drenched Saturday I made this cutlets. Since then this recipe was with me. Finally, before a weekend it is seeing the daylight. A weekend special dish as it takes more time to cook than usual. 

Ingredients for  Cutlet

Chicken Keema/ Minced Chicken:  250 gms

1 Onion big

1 Tomato medium

1 potato medium

2-3 green chilies (or as per your choice)

Ginger paste 1 table spoon

Garlic paste 1 table spoon

Salt as per taste

Turmeric powder ½ tea spoon

Jeera powder 1 table spoon

Red chili powder 1 teaspoon (or as per your choice)

Bread crumbs

1 egg

Mustard oil/Sunflower oil 2 table spoons to cook

Oil to fry the cutlets

Preparation

Wash the keema.

Chop finely onion, tomato and the green chilies.

Boil the potato, peel it off and mash.

Cooking                                                                                                                               

Heat a pan with 2 table spoon of oil.

Add the chopped onion, tomato and the green chilies.

Add salt and cover.

Now add ginger paste, garlic paste, jeera powder, turmeric powder, Red chili powder and cook for 2 minutes.

Add keema and cook. When it releases oil add the mashed potato and cook for some more time.

When the mix is completely dry, it is ready.

 

Making the cutlets

Divide the mix into small portions and make small balls out of it and flatten it.

First, coat a cutlet with breadcrumbs. See that both the sides are well coated.

Now beat the egg and dip the cutlet into it. Then again coat it with breadcrumbs.

In a deep pan heat oil and fry the cutlets.

Serve with blanched Veg salad.

Ingredients for  Salad

1 Red bell pepper medium

1 Yellow bell pepper medium

1 Green bell pepper medium

1 Onion  Yellow bell pepper

2 green chilies (optional)

3-4 garlic cloves

Salt as per taste

1 tea spoon black pepper

1 table spoon oil

Preparation

Slice all the ingredients into thin long strips

Cooking

Boil water in a pan. When it starts boiling add all the ingredients except onion, garlic and the chilies. Boil for 5 minutes or until soft.

Drain the water and place under running cold water to help maintain the bright color of the vegetables.

In a pan heat 1 table spoon of oil and add onion, garlic and the chilies.

Add the boiled vegetables and stir cook for 5 minutes.

Add salt and pepper and stir. If you want you can add some vinegar.

Your salad is ready.

Patol/ Parwal Kasha

During the summer and monsoon Parwal/patol is quiet available here. Parwal is one of the vegetable that both S and I prefer. There are many variations of parwal that I make. This time it is patol/parwal kasha. 

‘Kasha’ is a type of preparation where you fry and cook the ingredient with spices in a low heat for a long time, so that the all the spices go inside it to make soft and seasoned.  The gravy can be thick or dry being ideal to have with paratha or nun. The most enjoyed ‘kasha’ dish according to me is mutton/chicken kasha. The other kasha recipes are dim (egg) kasha, kasha alur dom (dam-aloo) and patol kasha.

Ingredients 

Patol/ Parwal:  10-12

2 Onions Medium

1 Tomato  Medium

2  green chilies (or as per your choice)

Ginger paste 1 table spoon

Garlic paste 1 table spoon

salt as per taste

turmeric powder ½ tea spoon

jeera powder 1 table spoon

red chili powder  ½  or 1 teaspoon

½  tea spoon sugar

½ tea spoon garam masala

½ tea spoon ghee

Bay leaves and whole jeera for tempering

Mustard oil/Sunflower oil 3 table spoons

Preparation

Cut the parwal from both the ends and scrape.

Wash them and with a fork pierce for two or three times. This will give good result while seasoning.

Chop finely both the onions and tomato.

Cooking

Heat a pan with 2 table spoon of oil.

Fry the parwals with a pinch of salt and turmeric. Reduce the flame and cover. Open the lid after 5 minutes. Turn the parwals to the other side and fry well. Parwals may discharge water. In that case increase the flame and fry. Do not cover now. Remove them from flame when both the sides are light brown and the parwal is soft.

The total time of frying the parwals will be some 10 minutes.

Now, you may need to add a table spoon of oil to the existing one. Once the oil is hot enough temper it with whole jeera and bay leaves.

Add the chopped onions and tomato.

Add the green chilies and the garlic paste

Let it be cooked for 5 minutes.

In the mean time you can make the spices ready.

For the spices: In a small bowl put ginger paste,  jeera powder, red chili powder, turmeric, salt to taste and 3-4 table spoon of water.  

Mix the spices thoroughly and add it to the chopped onion and tomato. Let it be cooked for some more time.  The mixture will release oil. At this point add a little bit of sugar.

Now put the parwals and reduce the flame and cook for some time.  You may sprinkle little water to avoid the parwals getting burnt from bottom.  Let it be cooked for 10 minutes, covered with a lid. The parwals will get absorbed in the spices.

Now   add ghee and garam masala powder and switch off the gas. Keep it covered for more 10 minutes.

Serve it with roti or paratha.