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.