Monday, December 18, 2017

All about Ghee- An elixir for life

 
I have been asked many times by my acquaintances about the process of preparing Ghee. I am sure, many of us can recollect the pungent smell during ghee preparation during our childhood. It was a very common affair at that time. As we grew up we have started outsourcing most of the mundane rituals of kitchen work to market processed and preservative filled products. All thanks to urbanization and us becoming lazy bones!
Well, we are not to  be blamed totally as ''kitchen work'' is still considered as a task ''exclusive'' to woman kind. After managing office and family, taking out time for such things like ''ghee preparation'' requires some extra passion either for food or for being a health freak.
 
Ghee is an elixir for life. It is better than butter as Ghee has a unique nutrition profile and a high smoke point. For people who are lactose or casein sensitive, they can use ghee because the process has removed all these allergens. It is a power house of fat soluble vitamins, supports weight loss, aids in digestion and boosts immunity. For more information on oils, ghee benefits, good and bad fats please read the below medical journal:

The process of preparing Ghee starts with collecting and storing cream or ''malai'' from milk. Now-a-days people are inclined to double toned milk which has very little milk solids. So, such type of milk will not yield Ghee. Milk as such come from two variety of cows- A1 and A2. A1 cows are hybrid breeds. They produce much more quantity of milk as compared to A2 cows which are Indian breed cows. However, A2 milk is many folds more nutritious than A1 breed.Unfortunately the major vendors selling milk in India are supplying A1 milk. Its very difficult to get organic A2 milk. Some of the vendors selling A2 milk in Bangalore are listed below:
 https://www.satvikorganic.com/
The cream or malai from A2 milk is yellow in colour. A litre of A2 milk costs between Rs 80 to Rs 100. Typically, cream or malai collected from a litre of milk for 7 days will yield around 250 grams of ghee! Sounds nice?
Here goes the steps for Ghee/clarified butter preparation:
 
Ingredients:
 

 
  • Cream/malai -1 mug
  • Ice Cubes- 10
 
Procedure:
  • Whip the cream continuously for 5 minutes. As first, it will produce a cottage cheese like texture and become tight.

  • Upon further whipping for another 5 mins, the mixture starts becoming loose and leaves milk.

 

  • When all the milk has churned out, put the ice cubes. This process helps to separate the butter from the mixture.

  • Drain all the milk from the container and the remainder will be pure butter! We can directly use this butter by adding little salt. However, we should process more if we want to prepare ghee.

 

 
  • Heat a fry pan and add the extracted butter to it. Put medium to high flame and stir continuously.

  • Keep stirring  for 4-5 mins untill the milk solids turn brownish at the bottom of the pan.
 
 

  • When the Ghee is about to be ready we will observe that a thick foam layer is rising.
 
  • Simmer the flame at this point and keep stirring till the time the milk solids turn brown.
  •  Put off from flame and let it cool.
 
  • Now stain it to a clean glass container for storing. Ghee is ready! 

 
The brown coloured sediments can be used to feed kids by adding a little sugar. It is an excellent source of energy.  

 
Ghee can be stored and kept for years.
 
 

 
Some Ayurvedic facts about ghee:
  • It is said never to refrigerate ghee as its properties change.
  • Ghee when applied to belly button aids in fighting dry skin/ dry lips
  • One teaspoon of Ghee per day keeps bone problems at bay
  • Ghee and Honey should never be consumed at the same time.
  • Lighting a Ghee lamp/Dia works as spiritual healer

 

Thursday, November 16, 2017

''IRONIC'' SALAD....Truth about Iron rich diet

Right Iron Absorption Quick Salad
'Ironic' Salad
Iron is a mineral that's necessary for  key life-processes in our body. It plays a main role in creation of red blood cells, which carry oxygen. If we are consuming less than the recommended dosage (8mg for adult men and 18 mg for adult women), our body would soon start protesting in different forms such as fatigue, low immunity, breathing issues and anaemia.


Getting a sufficient amount of Iron in diet is essential. We can get iron from the foods we eat as well as from dietary iron supplements. Do you wonder why some people are anaemic in spite of consuming iron rich foods/supplements?
The reason is not quite simple. Iron is available in two different forms: Heme and Nonheme. Heme iron mainly comes from animal-based foods and nonheme iron we get only from plant-based foods. Eating food high in iron does not guarantee our body will fullfill the iron quota because it absorbs the two types of iron differently.The absorption of heme iron is not significantly impacted by other foods, while nonheme iron is strongly influenced by foods that may enhance or inhibit its absorption.

Foods That Inhibit Absorption:
  • Calcium Rich Foods- Calcium aids to inhibit absorption of both non-heme and heme iron. All calcium rich foods like milk, curd and other diary products should not be consumed along with Iron rich diet.
  • Phosvitin present in Eggs-Eggs contain phosvitin, a protein compound that binds iron molecules together and prevents the body from absorbing iron from foods.
  • Foods High in Phytates-Walnuts can reduce the amount of iron our body absorbs from iron-rich foods. Walnuts as it contain phytates. Even low levels of phytates have a strong inhibitory effect on our body’s ability to absorb iron from foods. Phytates can also be found in almonds, sesame, dried beans, lentils, peas, cereals and whole grains.
  • Foods High in Oxalates-Tea contains oxalates -- oxalic acid compounds that impair the absorption of non-heme iron. Oxalates can also be found in spinach, kale, beets, nuts, chocolate, wheat bran, rhubarb, strawberries and herbs such as oregano, basil and parsley.
  • Polyphenol Rich Foods-Cocoa and coffee are food sources that can inhibit iron absorption in the body. These foods sources contain polyphenols or phenolic compounds, antioxidants that help remove damaging free-floating cells from the body. Phenolic acid can also be found in apples, peppermint and some herbal teas, spices, walnuts, blackberries, raspberries and blueberries. It is important to note that these foods should not be consumed two hours prior to, or following, your main iron-rich meal.

Foods that enhance Iron Absorption
Vitamin C (also known ascorbic acid,) strongly enhances the absorption of nonheme iron. However, it must be consumed at the same time as the nonheme iron. When they're digested together, vitamin C combines with nonheme iron to form a compound that's more easily absorbed. Some of the other iron absorption enhancers are listed below:
  • White wine
  • Fruits, such as oranges and strawberries
  • Meat, poultry, fish
  • Vegetables like broccoli, potatoes and red & green pepper

Thus, we should design our diet in such a way that while we are consuming iron rich foods, we should not combine any iron absorption inhibitor. We also need to make sure we have enough vitamin C in that meal which would boost the iron absorbtion. There are cereal/muesli brands that claim to provide us high iron meal. But cereals are taken with milk, which again inhibits the absorption. Same with cases like having ''Palak Paneer''and milkshakes/smoothies containing iron rich dry-fruits!

I have a nice salad recipe which acts as a ''superfood'' for Iron boost in our body. However, we should not consume tea/coffee/ milk products/Eggs at least 2 hours before/after the meal for the obvious reasons specified above. This is a very simple vegetarian recipe, described below:
Right Iron Absorption Salad Recipe Ingredients
Ingredients for Ironic Salad
Ingredients:
  • Sprouts- 1 cup
  • Diced Tomatoes- 1 cup
  • Lemon Juice-  from 1 lemon
  • Pomegranate- A handful
  • Cucumber- 1 small diced
  • Onion- 1 chopped
  • Boiled Chickpeas- 1 cup
  • Partially Boiled (Blanched) Spinach- 1 Cup
  • Partially Boiled (Blanched) Broccoli- 1 small, diced
  • Ginger- 1/2 inch, finely chopped
  • Chilli- 1 cut in slice
  • Avocado- 1/4th diced (Optional)
  • Bell peppers- 1/2 cup diced
  • Potato- 1 boiled, diced
  • Extra Virgin Olive Oil- 2 Teaspoon
  • Salt to taste
  • Pepper/Thyme for flavour
  • Groundnuts- 4-5, roasted and ground
Procedure:
In a pan, put a teaspoon of oil and add thyme and the chopped tomatoes and onions. Saute for a minute and add the boiled chickpeas and bell peppers. Stir fry for a minute and finally add the potatoes, ginger, chilli, tomatoes and Spinach. Put the flame off  after a minute. Let it cool and transfer it to a serving bowl. Now add to it the remaining ingredients- sprouts, cucumber,avocados, pomegranate, salt, pepper, remaining oil, groundnut and lemon juice.
Iron Rich Salad Recipe
Ingredients for stir fry

This recipe can be used as a evening snack or even for dinner. Apart from Iron, it has all other necessary nutrients too for a balanced diet.
 
I have put this post as a part of the Iron Chef contest. It is an initiative by Livogen to spread awareness, about the importance of iron in diet. Simple lifestyle and dietary changes can help one go a long way in fighting Iron Deficiency and well-being in general.



 

Monday, November 13, 2017

Rustic Stove



Rustic Stove stands on the 32nd cross on Jayanagar, an area much deprived of cafes and restaurants.
It is a small but cute little outlet with minimalist decor. We came here as a part of a review invite and were welcomed by Mr Krishna, who owns this place. There is nothing to highlight about the ambiance as everything starting from furniture, furnishings, cutlery, decor was quite basic. Lighting was good and seats were comfortable. This place can be a good option for a quick hangout with friends or even with family as it has a quite peaceful and decent surrounding.


The concept of this restaurant is fusion. If we glance at the menu card, the names of the dishes are very interesting and thought about. Most of the items come with a twist. Some of the eye stoppers in the menu card are: Tomato Orange Soup, Pineapple rasam, Kiwi Potato, Kerala Chicken skewers, Thai BBQ Chicken, Coriander Pesto Chicken, Mutton Coffee day, Bamboo Dum  Chicken Biryani, Omlette Biryani and Chinese Pasta. From the names we can guess the fusion of the cuisines.
People at this restaurant were very nice and humble. They addressed all our queries very patiently and detailed us about their food.
Coming to the food, we were first served Soups-  Oriental Seafood Soup (Non veg) and Broccoli & Mushroom Soup (Veg). The Non-veg soup was nothing special. Infact it was like a normal sweet corn soup base with added ingredients. The veg soup was something different as it had a very creamy base topped with coconut milk in which the mushrooms and broccoli complimented quite well.

We next had some appetizers in this order: 
  • Crispy Veg Bubbles- Very tasty and looked awesome
  • Paneer Pepper Fry- Again very tasty, a little overdose of pepper though!
  • Thai Barbeque Chicken- Whatever be the name, it tasted like murgh malai kebab
  • Fish Fry - It was pomfret fried with coastal spices and was quite good.
  • Chicken 555- It was around average and tasted like Chicken 65.
Presentation of all the items is commendable.  Every item looked yummy the way the plating was done. After having so much there was very little room for main course. So tasted their Tandoori Chicken Red roast with some roti and rice. They claim it to be tandoori chicken fused with barbeque sauce. However, the dish did not turn out as per the name. On the contrary tasted like chicken butter masala. I liked the rice, due to its unique taste. There was also also some penne pasta in green sauce. It tasted exactly the same as white sauce though green in colour!




A meal is not complete without some dessert. So I ended up having ice-cream with gulab jamun. My friends had Pan Milkshake shot which was average.
After having the food I can conclude that Rustic Stove has done a lot of innovation in their menu. However, they need to work a bit more to actually bring up the ''fusion'' which they claim to be their USP. Having said this, another thing worth mentioning is the pricing. Though it was a complimentary meal, I managed to study the Menu book. I must say that Rustic Stove is very good for the pocket. Certain Items like Tea and Soups are extremely value for money, which is really good.  Overall, this is a decent place to be if you do not want to burn a hole in your pockets. Also there is a lot of variety in menu so there is something for everyone!

Here goes my rating breakup:

Decor: 3.5/5
Ambiance: 3.5/5
Food Taste: 3/5
Food Quantity: 4/5
Presentation: 5/5
Staff: 4.5/5
Pricing: 4.5/5


Final Rating: 4.0
Rustic Stove Menu, Reviews, Photos, Location and Info - Zomato

Friday, November 3, 2017

Is the glass of water really safe?


''Water, water, every where,
Nor any drop to drink.''

Those famous lines from ''The Rime of the Ancient Mariner '' by Samuel Taylor can in today's times not only relate to a sailor stuck in the middle of sea but also drinking water in general.. Basic elements for existence of life is air and water. And both are under serious threat. The water that hails from rivers, lakes and other sweet water bodies are now becoming increasingly polluted to the level that purification by ordinary means is next to impossible.
The largest source of water pollution in India is untreated sewage. Other sources of pollution include agricultural waste and unregulated industry waste and by-products.
Some of the major Types of water Contaminants are listed below:
  • Microbes- Fecal Coliform, Giardia and E coli are bacteria whose presence indicate that the water may be contaminated with human or animal wastes. Microbes in these wastes can cause short-term effects like diarrhoea, cramps, nausea and headaches.
  • Radionuclides- Certain minerals are radioactive and may emit  radiations known as alpha or beta radiations. Radioactive particles can spread easily through underground water systems and thus affects all water ways and ecosystems.
  • Inorganic Contaminants-There are several heavy metals and inorganic contaminants out of which Arsenic, Fluoride, Chromium and Lead are the most damaging.
    • Arsenic: Arsenic causes lung, bladder, skin, liver and kidney disorders. It can also damage heart, central / peripheral nervous systems, can instigate reproductive system problems and birth defects. However the extent of exposure determines the damage.
    • Fluoride: It being the staple ingredient in so many toothpastes, Fluoride is highly toxic. In the right quantities it may prevent tooth decay. However in larger quantities it can cause dental fluorosis, poisoning and even death. Fluoride is also a suspected carcinogen.
    • Chromium: Prolonged exposure to chromium 6 causes a list of ailments like stomach cancer, kidney failure, renal ,liver failure, premature dementia and allergic contact dermatitis. Chromates are often used to make leather goods, mortar and paints. They leach from these industrial processes into groundwater and soil and finally land up in our taps.
    • Lead: The heavy metal is super toxic to children since it interferes with the development of the nervous system and can cause Anemia, seizures and even death. Lead gets into water via water pipes. Sometimes even copper pipes may be soldered with lead from which it enters drinking water.
  • Volatile Organic Contaminants (VOCs):There are currently 23 compounds regulated as VOCs in drinking water. Of these, eight are described as  possible carcinogens. The potential for VOCs to be a health concern depends on the toxicity of the actual contaminant, the concentration of the contaminant, the exposure conditions and the duration or exposure.
  • Disinfectants: Many water suppliers add a disinfectant to drinking water to kill germs such as giardia and e coli. Especially after heavy rainstorms, water authority may add more disinfectant like chlorine to guarantee that these germs are killed.  Some people using drinking water containing chlorine in excess could experience irritation in their eyes and nose as well as stomach discomfort. Chloramines which are even worse to our health, are most commonly formed when chlorine and ammonia are added together to treat drinking water.

Having knowing all the information about water pollutants what can we do? With such grave health hazards around us, it becomes even more important for us to be aware of different purification systems and best available water purifier to ensure pure and sterilized healthy drinking water.  Both in terms of efficiency and economy, a good quality water filter will improve the taste and odour of water while removing many harmful contaminants. Now the question arises how do we purify the water and make it safe for drinking?

Following are the methods of water purification:

  1. Distillation :Distillation is probably the oldest method of water purification. Water is first heated to boiling temperature. Then the water vapour rises to a condenser where cooling water lowers the temperature so the vapour is condensed, collected and stored. Most contaminants stay behind in the liquid phase vessel. Organics such as herbicides and pesticides, with boiling points lower than 100°C, cannot be removed efficiently and can actually become concentrated in the product water. Another disadvantage of distillation is cost. Distillation requires large amounts of energy and water and is very slow to produce clean water. Distillation also destroys the important nutrients in water.
  2. Microporous Basic Filtration: There are three types of microporous filtration: depth, screen and surface. Surface filters are made of several layers, and the first layer will be to retain all the particles that are bigger than the pores of the layer. On the other hand, screen filters are made up of uniform structures which retain particles that are larger than their pores while depth filters are made of fibres that absorb the particles in a random manner. It must be noted that the three layers all serve in different capacities. Depth filters are usually used as prefilters because they are an economical way to remove 98% of suspended solids and protect elements downstream from fouling or clogging. Surface filters remove 99.99% of suspended solids and may be used as either prefilters or clarifying filters. Microporous membrane (screen) filters are placed at the last possible point in a system to remove the last remaining traces of resin fragments, carbon fines, colloidal particles and microorganisms.
  3. Carbon Adsorption: Activated carbon is porous, inexpensive and readily available for use as an adsorbent. It has more useful surface area per gram than any other material available for physical adsorption. This method is effective in removing certain organics (such as unwanted taste and odours, micro pollutants), chlorine, fluorine or radon from drinking water or wastewater. However, it is not effective for microbial contaminants, metals, nitrates and other inorganic contaminants. The adsorption efficiency depends on the nature of activated carbon used, the water composition and operating parameters. Activated carbon filters are relatively easy to install but require energy and skilled labour and can have high costs due to regular replacement of the filter material. However, generally it will not affect total dissolved solids, hardness, or heavy metals. Only a few carbon filter systems have been certified for the removal of lead, asbestos, cysts, and coliform. There are two types of carbon filter systems, each with advantages and disadvantages: granular activated carbon, and solid block carbon. These two methods can also work along with a reverse osmosis system.
  4. Ion Exchange:  Ion exchange is a water treatment method where one or more undesirable contaminants are removed from water by exchange with another non-objectionable, or less objectionable substance. Both the contaminant and the exchanged substance must be dissolved and have the same type of electrical charge. Ion exchange process percolates water through bead-like spherical resin materials. The two most common ion-exchange methods are softening and deionization. Softening is used primarily as a pre-treatment method to reduce water hardness prior to reverse osmosis (RO) processing. The softeners contain beads that exchange two sodium ions for every calcium or magnesium ion removed from the "softened" water. When the capacity of the resin is exhausted, it is necessary to regenerate the resin using a saturated solution to restore the capacity of the resin and return the resin to its initial condition. Deionization is an important component of a total water purification system when used in combination with other methods such as RO filtration and carbon adsorption. DI systems effectively remove ions, but they do not effectively remove most organics or microorganisms. Microorganisms can infact attach to the resins, providing a culture media for rapid bacterial growth.
  5. Ultraviolet (UV) Radiation: Ultraviolet radiation has widely been used as a germicidal treatment for water. UV Water Purification systems use special lamps that emit UV light of a particular wavelength that have the ability, based on their length, to disrupt the DNA of micro-organisms. Mercury low pressure lamps generating 254 nm UV light are an effective means of sanitizing water. The adsorption of UV light by the DNA and proteins in the microbial cell results in the inactivation of the microorganism.
  6. Reverse Osmosis: Reverse osmosis is a water purification technology that uses a semipermeable membrane to remove ions, molecules, and larger particles from drinking water. In RO process, an applied pressure is used to overcome osmotic pressure- a colligative property, that is driven by chemical potential differences of the solvent, a thermodynamic parameter. It is the most economical method of removing 90% to 99% of all contaminants. RO membranes are capable of rejecting practically all particles, bacteria and organics >300 daltons molecular weight (including pyrogens). In fact, reverse osmosis technology is used by most leading water bottling plants.
    A reverse osmosis filter reduces chemical quantities of even heavy metals like lead, fluoride, chromium, and arsenic. In addition, a reverse osmosis filter can also remove nuclear radiation like plutonium as well as microbial contaminants such as bacteria and viruses. When combined with activated carbon filtration, a reverse osmosis system is the best technology available for keeping you and your family safe from toxic drinking water contamination.

Because each purification technology removes a specific type of contaminant, none can be relied upon to remove all contaminants. A well-designed water purification system uses a combination of purification technologies to achieve final water quality.
Each of the purification technologies must be used in an appropriate sequence to optimize their particular removal capabilities.
In India, everyday new brands are sprawling up and claiming to be provide the 
best water purifier. Awareness about the local water supply or rather the water that is supplied to our tap water is very important. To a layman, it is difficult to test the water. However, we are fortunate that there are organizations that do offer help in this regard and that too free of cost. One such company is Livpure. A free water testing can be booked by filling in your details at the below website:
https://www.livpure.in/blog

The type of water purifier suitable for you may not be the same for your friend whom you trust but lives blocks away from your house! So, its our responsibility to figure out which water purifier India works best for us. There are lots of options even for finding water purifiers online. Studying the contaminant in water that threatens the most in our area, we need to determine the best water purifier for home.
Coming to brands of water purifiers in India, one brand that comes in my mind is ''Livpure''.
Livpure Pvt. Ltd. started under the SAR Group. It has been formed with SAR Group’s passion towards environment and building a safer World for the future generations with the core focus being water treatment, water purification & complete water management solutions for households and Corporates.
Wholeheartedly supporting the respected Prime Minister’s initiative of Make in India, Livpure has a state-of-the-art manufacturing facility spread across 1, 25,000 sq. ft. in Manesar, Haryana along with a 10,000 sq. ft. R&D facility in Gurgaon, Haryana. The efforts of the R&D team are supplemented by an Innovation lab set up in association with an Ivy League institution in USA. Each lot of material that arrives at the plant undergoes a sample test to ensure conformity to specifications and quality standards.
Livpure is an ISO 9001:2008 Company and has a well-defined quality assurance system in place. Livpure has a pan India presence with more than 10000 Retail Partners & 300 Distributors.
For awards and accolades, please visit this page:
https://www.livpure.in/livpure-awards-certification

All variants of water purifiers are available with Livpure (
https://www.livpure.in/water-purifier). A choice should be made based on your need at your location.


 
So lets hold the glass of water the next time we drink and think about it in a different angle . A little awareness and a little effort is  all that is required for a better life... Lets gift ourselves and our family the promise of good health!


 


 




 

Tuesday, October 31, 2017

The lost childhood


The industry of manufacturing the perfect child
Is infectious and driving all parent-kind wild
For want of supreme praise,
the way the parents raise,
their ''products'' now a days,
Keeping the reality in haze
Imposing their own dream in tender minds
who, though are born free
But are ''wired'' to always agree,
to Elders who think they are always right
keeping the little ones on their finger tips day n night
Killing innocence bit by bit
Dictating- ''Now you stand, Now you sit!''
Restricting the healthy mind to grow
That's how their seeds they sow
Swimming, tennis, painting, music, studies
No time to explore their own hobbies!
All tiny ones running a mad rat race
From dawn to dusk their well-wishers chase...

When we were young and the clock struck five,
A feeling of joy and hurray would arrive
All kids jump out of their houses
And play, play n play as if it were the last day!
A melody prevailed amongst the cacophony
Of yelling kids not in harmony
Jumping, bumping, laughing and crying
Some victories, some bruises, dirty clothes- still enjoying,
Maddening happiness- a feeling so pure
Would freshen up and energize the evenings for sure
The art of organizing, team-spirit leadership and commitment
Cannot be learnt from books and that's my statement
The magic of playing with a bunch of friends
Cannot be experienced from virtual games!

Now a days no one hears the 5 pm noise...
As kids are now not out in the grounds
They are busy going to tuitions & extra-curricular
Chasing their parents dream unclear
Induced competition is destroying their mind
To open up to a friend they do not find
To share their childish dreams & desire
To laugh aloud and secretly play with fire
Kids are now turning robotic
heartless, emotionless somewhat lunatic
And whom do we put the blame for all this?
The mom, the dad, the neighbour or the miss?
Do we really love our child?
Or are we manufacturing an army wild?


















Sunday, October 8, 2017

Chicken Cutlets --- The roadside way!


One of the many things that I truly miss about Kolkata in Bangalore is the abundance of tasty street food.
Street foods have a certain nostalgia associated with them. Street food is one such string that is bonded by taste and only taste, surpassing all barriers of socio-economic status. The rich, poor, the working class/non-working class, students,laborers, the fat ugly aunty, the uber stylish divas- all are treated as equal. No eyebrows are raised for aspects like hygiene and comfort!
Kolkata streets hold a plethora of mouth watering food at throw away prices. The taste quotient of the roadside foods can never be replicated at home. It might be that the dust, the unhygienic ingredients or the germs in the seller's hands create the magic! It is however quite surprising that very less people fall sick after consuming roadside food. Its all in the human mind and happiness of eating street food strengthens our immunity.
Chicken and fish cutlets tops the endless list of the street foods I like the most. These are followed by Kolkata style egg-rolls and ''Alur Chop''- a Bengali deep fried potato and gram flour fritter. Out of my numerous attempts to make a road side Chicken Cutlet, today's attempt has really turned well. And thus I thought to document it and share with all.

INGREDIENTS:


  • Chicken - 250 gm, Cooked previously or boiled
  • Eggs- 2 beaten
  • Potatoes- 2 medium boiled and diced
  • Onion- 1 large chopped finely
  • Ginger- 1 tsp grated
  • Garlic- 4 cloves/ 1 tsp grated
  • Green Chilly- 1 or 2 chopped
  • Coriander leaves- A handful chopped finely
  • Cumin (Jeera) Powder- 1 teaspoon
  • Coriander Powder- 1/2 teaspoon
  • Cardamom- 1 ground
  • Cinnamon-1 small piece of , ground
  • Salt -1 teaspoon
  • Pepper- 1/2 teaspoon
  • Refined Oil -for deep frying (Around 1 cup)
  • Bread Crumbs 1 cup or 4 Rusk biscuits crushed finely
  • Maida or All purpose flour 1 tablespoon
  • Corn Flour- 1 tablespoon
PREPARATION:

Put 2 teaspoon refined oil in a fry pan. When hot, add the chopped Onions, saute for 1/2 a minute. Now add the ginger and garlic paste. Again saute for around 2 mins then add the Cumin powder, Coriander powder, salt and ground Cinnamon plus cardamon powder. 

Put off the flame and stir well. Now add the potatoes, chicken, Green chilies and coriander leaves. Mash well so that the mixture is evenly done. Let the mixture cool for some time.
Now once the filling is cooled, make cutlets out of them in your own choice of shape. 

Personally I like big diamond shaped cutlets, just like the roadside shops!
Now coat the cutlet first in the mixture of corn flour and maida meticulously on all sides. 


This is done to secure the filling. Now dip the cutlet in the eggs and immediately coat it with the bread crumbs or biscuit powder. I have used 4 Rusk biscuits to make the coating. Again dip the cutlet in the eggs and for a second time coat with the biscuits/bread crumbs. 
With the help of your hands, pat the cutlet lightly so that the coating is secured. Now heat the oil for deep-frying in a fry pan. When the oil is medium hot, drop in the cutlets. Fry on both sides till golden brown.

Serve hot with Mustard sauce or tomato ketchup. Garnish with some sliced onions and coriander leaves. Cutlets are irresistible and I can vouch for it!

Preparation Time: 1 hour
Cooking time: 45 mins

TIPS:
  • The boiled potatoes should be completely dry. If a little moisture is left it would make the cutlets loose and they might break while frying.
  • Do not heat the oil too much before dropping the cutlets for deep frying, it would burn them instantly
  • Its better to use cooked chicken rather than boiled chicken for making the cutlet.
  • Do not fry the onions too much while making the filling. Just a little soft is enough to give the crunch in the filing.












All about Ghee- An elixir for life

  I have been asked many times by my acquaintances about the process of preparing Ghee. I am sure, many of us can recollect the pungent s...