Taro...Colocasia...arbi Cutlets

Ingredients

* ½ kg Arbi (Taro Root))
* ¼ kg Potato
* ¼ kg Paneer
* 2 tbsp Corn Flour
* 1" piece Ginger, finely chopped
* 6-7 Green Chilies, finely chopped
* Coriander Leaves, finely chopped
* 1 tbsp Amchur (Mango Powder)
* 1 tsp Red Chili Powder
* 1/2 tbsp Roasted Cumin Seeds Powder
* Salt, to taste
* Oil, to deep fry

Method
* Peel off the arbi and cut into small pieces.
* Deep fry them in to the oil.
* Mash it when it is little hot.
* Boil the potatoes and mash it too.
* Grate the paneer and mix it with mashed potato and arbi.
* Add coriander leaves, green chili, ginger, salt, cumin seeds powder and corn flour.
* Mix all the ingredients well and prepare small pieces in the shape of cutlets.
* Heat the oil in a pan and fry all the cutlets.

Poha Cutlets...

ngredients:

1 cup Poha, atululu, beaten flat rice, wash and soak in little water till absorbed (10-20 min) ( use thick poha)
1 large potato, baked or boiled, peeled
2 slices of bread, slightly wet
1/2 carrots, grated
1/4 cup peas
1/4 cup peanut, dry roasted and coarsely ground to powder (optional)
1 small onion, chopped
2 green chillies, chopped
coriander leaves, chopped
1 cup bread crumbs for coating

salt to taste
1 tsp chilli powder
pinch of turmeric


Oil for deep frying or shallow fry

Method:

Wash and soak the poha in some water for 10-20 min.
Boil or bake potato, cool and peel the skin off.

Add all the rest of the ingredients together, except the bread crumbs and oil.
Mash and mix them.

Roll and Flatten tightly with your hands and roll in the bread crumbs and fry in oil.
I deep fried mine, but you can surely shallow fry them. Just remember that the oil should be hot enough or they cutlets will break up.

Serve hot with chutney or eat plain.

Some Chicken Recipes....

Chicken Cutlets
*Cooked and minced chicken  2 ½ cups, packed
Red onion, finely chopped 1 big
Minced ginger 1 TBSP
Minced garlic ½ tsp
Green chilly, finely chopped 1 TBSP
Curry leaves, finely chopped ½ TBSP
Potato, medium 1 no, boiled and mashed well
Black pepper powder 1 tsp, divided
Fennel seed powder ½ tsp
Garam masala ½ tsp
Salt as needed
Egg, beaten 1
Bread crumbs

*Cook boneless chicken with salt, ½ tsp pepper half of ginger, garlic and green chilly in a pan with little water. Allow to cool and mince using a blender. Alternately you can pressure the chicken for 2 whistles.

In a pan, heat 2 tsp oil and sauté onions and add salt. Add rest of ginger, garlic and green chilly and sauté for 3 more minutes.Once sautéed, add little remaining pepper powder, fennel powder and garam masala. Mix well and add the minced meat. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..

Notes:

• You can follow the same procedure to make beef and mutton cutlets, but make sure that you pressure cook the meat for a couple more whistles as they need more cooking time.
  
  
  
  Chilly garlic-ky chicken
  
  
  Boned chicken ½ lb, I used chicken thighs
  Dry red chilly 10-12 nos
  Garlic pods 10-12 medium pods
  Red onions 3 nos, medium, thinly sliced
  Tomato 2 nos, medium chopped
  Vinegar/lemon juice 2 tsp
  Oil 2-3 TBSP
  Mustard seeds 1 tsp
  Salt as needed
  Preparation
  
  

  Wash and clean the chicken and cut them into medium size pieces, set aside.

  Heat 2-3 TBSP oil in a pan at high flame. When it is fuming hot, reduce heat to low and add dry red chilly, and take them out immediately. Set aside. Now add the garlic pods and fry till they fetch a golden brown color. Drain them out of oil and allow the fried red chilly and garlic to cool down. To the same oil, splutter mustard seeds and then add thinly sliced onions. Sauté this until translucent. Add the chicken along with salt and vinegar. Cook covered until chicken is 70% cooked. Open lid and allow the liquid to evaporate, if any.

  Meanwhile, grind the red chilly, garlic and tomatoes to a fine paste. Add this ground paste to chicken and mix well to combine. Cook for another 5 -10 minutes or until oil separates. Switch off flame and add curry leaves.

  
  

  
  Chicken Stew

  Chicken 2 lbs, cut to bite size pieces
  Big Onion  2 nos, chopped
  Green chilies  6 nos, split lengthwise
  Ginger 1 big piece juliened
  Garlic 10 -18 pods juliened
  Cloves, cardamom, cinnamon  1tsp powder or whole 6 each
  Coconut  1 cup (ground to a paste)
  Coconut milk  ½ cup thick milk and ½ cup thin milk
  Turmeric powder  ¾ tsp
  Lemon juice  3 tsp
  Curry leaves  2 sprigs
  Salt  as needed
  Mustard seeds 1 tsp
  Oil  2 TBSP
  Coriander leaves to garnish
  
  
  Preparation
  
  
  Heat oil (med high)and splutter the mustard seeds. Saute the whole spices and then ginger, green chilies and onion in that order for a minute. Now throw in the garlic and saute until a nice aroma oozes out. Add the coconut paste and turmeric powder. Cook till the water from the coconut paste has evaporated completely. Add the chicken pieces, salt and thin milk (randaam paal). Cover and cook till the chicken is done. Once the chicken is done, add lemon juice and remove from heat. Now, add the thick coconut milk (onnaam paal) and keep covered for a few minutes. Garnish with chopped coriander leaves

Chicken Croquettes

 
Preparation time : 20 min. + 60 min. setting time | Serves 8-10 croquettes

Ingredients:

5 tbsp margarine
3 tbsp flour
½ cup milk
½ cup chicken broth
2 cup boiled chicken (shredded)
2 tsp ground black pepper
1 ¼ cup bread crumbs
3 tbsp fresh parsley (chopped)
Salt to taste
2 eggs (lightly beaten)
¼ cup grated Parmesan cheese

Procedure:

1. Prepare white sauce for the croquettes, for that heat margarine in pan and cook flour in the melted margarine until pleasant roasting smell starts to come but flour would not get brown it should remain white in color.
2. Then slowly add milk and broth to the butter flour mixture and stir well so that lumps would not form.
3. When the sauce gets thick remove the pan from heat and then cool to room temperature.
4. In a mixing bowl, combine shredded chicken, 1 cup bread crumbs, parsley, salt, pepper and egg.
5. Mix the chicken mixture with half of the prepared white sauce and place this mixture in fridge to set for at least an hour.
6. Now make balls of this chicken mixture and give longitudinal shape, make 8-10 croquettes using this mixture.
7. After that roll the croquettes in remaining sauce and bread crumbs and set aside.
8. Heat the oil for deep frying and then fry croquettes until become light golden brown in color.
9. Serve the delicious croquettes with any sauce or ketchup.

Potato Croquettes

Preparation time : 60 min. | Serves 6-8 croquettes

These potato croquettes are prepared with some cheesy flavors along with potatoes. If you feel the mixture is too much sticky you may add crumbs or flour to the mixture so that you can easily give shape to the croquettes. Serve it with any dip you like.

Ingredients:

2 lb potatoes
3 egg yolks (beaten reserve egg whites for coating)
4 tbsp grated Pecorino cheese
½ cup shredded mozzarella
2 cloves garlic (minced)
3 tbsp parsley (finely chopped)
½ tsp kosher salt
Fresh ground black pepper to taste
4 cup fine bread crumbs
Vegetable oil for deep frying

Method

1. Medium boil the potatoes for 25-30 min.
2. Remove skin form the potatoes and then put into a food processor after cutting into large pieces.
3. Add egg yolks to the potatoes and then process until become blend well.
4. Now add remaining ingredients including Pecorino, mozzarella, garlic and parsley and mix in processor for just few seconds.
5. Add seasoning of salt and pepper to taste and mix well using hands. Put the mixture in fridge for 20 min so that easily give shapes to the croquettes.
6. After that make egg shape croquettes of 2”‘long and 1-1.5” thick. Dip each croquette in egg whites and then coat in bread crumbs.
7. Heat oil in a pan and fry croquettes in batches until become light golden brown in color.