Tuna Cutlets

August 14th, 2007 Mona Posted in Black pepper powder, Bread Crumbs, Canola Oil, Egg/Anda, Eid/Ramadhan/Iftaar, Garam masala powder, Green Chillies, Quick fix meals, Red Chilli powder, Salt/Namak, Tuna, White Potato/Aloo, Yellow Onion/Pyaaz 5 Comments » 4,849 views

Canned Tuna is a staple in my home. There are always a few tins stacked up in the pantry that come handy to me at times when I am in the mood of a quick fix.

Serve these cutlets as snacks with tomato ketchup, or as a side dish with Rice or Parathas.

Tuna Cutlets
Makes: 26 cutlets

Ingredients:

Canola Oil – 2 tbsp
Yellow Onions – 2, large size, finely chopped
Green chillies – 10-12, finely chopped
Tuna Flakes – 2 tins
Salt – 2 tsp
Red Chilli powder – 2 tsp
Garam Masala – 1/2 tsp
Black Pepper powder - 1/2 tsp
Potatoes – 3, boiled, peeled, and mashed
Egg Whites – 3, whipped
Bread Crumbs – 2 cups
Canola Oil – as needed for shallow frying the patties

Tuna Cutlets/Patties

Method:

  • In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent.
  • Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally ensuring it doesnt get burned.
  • Add salt, red chilli powder, black pepper and garam masala.
  • Add the mashed potatoes to it mix well.
  • Keep stirring it continuously and let it cook for 7 minutes more.
  • Once ready, keep aside and let it cool.
  • Make small patties of the cooled mixture.
  • Pour the whipped egg white in a cup and bread crumbs in an another cup.
  • Dip the patties once in the egg white, then in the bread crumbs and store them in a plastic box if you want to store some, and arrange remaining on a tray to fry them.
  • Pour oil in a pan shallow fry them till brown on both sides.
  • Serve them hot.

Luv,
Mona

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Chicken Croquettes

June 25th, 2007 Mona Posted in All-Purpose Flour/Maida, Bread Crumbs, Butter/Makhan, Cereal Grains, Egg/Anda, Eid/Ramadhan/Iftaar, Fats and Oils/Tel, Flours/Aata, Milk and Milk Products, Non-Vegetarian/Gosht, Poultry/Murgh 2 Comments » 17,420 views

A warm welcome to everyone on my blog!

This is my first post, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since I had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food.

Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very good when cold. Enjoy them along with any of your favourite sauces. You will definitely love them.

Chicken Croquettes

Chicken Croquettes

Ingregients:

Shredded cooked Chicken – 1 cup
All-Purpose flour/Maida – 4 tbsp
Butter – 1 tbsp
Milk – 1/2 cup
Egg – 1
Bread crumbs – 1/2 cup

Method:

1. If you have any left over chicken, shred it and you can use it, or u can take some boneless chicken and fry it in oil, salt, red chilli and little water to make it soft. Once the chicken is soft, shred it, not too finely.
2. Now take a non-stick pan, melt butter, add maida and brown it well enough, but not too much. Add milk to it, and stir it so tat it forms a good paste, add more milk if it requires, let it not form onto lumps. Let it cool down a little bit. Once it is cool, add the shredded chicken and mix well. Keep this mixture in the refridgerator for 15-30 minutes, so that it hardens a bit.
3. Later, remove it from the fridge and make balls (croquette shaped)
4. Beat an egg in a cup.
5. In an another plate keep the bread crumbs.
6. Dip the balls into egg first, then in the bread crumbs, till it is properly covered, pat and remove the crumbs from the balls if excessively covered.
7. Deep fry the balls till nicely golden brown in colour Serve hot.

Luv,
Mona

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