I have a strong aversion for any ready made frozen stuff. I am ok to eat them once in a while on vacations, but I try not to buy them when I am at home. So I have been trying to make chicken nuggets at home. We have recently started ordering nuggets for Ishaan at restaurants and he eats them sometimes and just walks away some other times.
The only thing I have ever prepared with ground chicken was kheema , since it does not look like chicken no one wants to touch it (other than me, who is a big fan). So I decided to make something different this time. I wanted to make something that Ishaan would eat, so burger was out of question. He does not care for them so far, I will introduce it slowly. I tried these nuggets, all of us really enjoyed them. The best part was, since I used ground chicken, the spices got mixed with every bit and they turned very flavorful. Just make sure not to over cook them.
Ingredients: 1 lb (approx 0.45kg) ground chicken breasts 1 tea spn thick yogurt 1 tea spn chilli powder 1/2 tea spn garam masala 1 tbl spn finely chopped ginger 1 tbl spn finely chopped garlic 1 tbl spn finely chopped coriander leaves 1 cup bread crumbs Oil Salt
Method: Add yogurt, chilli powder, garam masala, ginger, garlic, coriander leaves and salt to chicken and leave it aside in refrigerator for 30mins-1hr. Heat a tava (I used cast iron) and spread some oil. Make small balls of the chicken mixture, slightly press them on the palm of your hand. Then roll them in bread crumbs. Shallow fry them till chicken is completely cooked through. Serve hot on their own or with ketchup or a cold raita.
Serves : 4-5 Preparation time : 30mins
It has been a long time I posted anything here. Today I thought of posting a Gooseberry Pickle recipe which was introduced to me many years ago, by a neighbor. I normally make avaLe hindi which is loved by everyone that has ever tasted it. Recently we were trying to think of recipes which we have not posted here and I remembered this.
The gooseberries that we get at our place are very small, so I get my batch from either Bangalore or from Mumbai. This is a quick pickle which does not stay well for a long time, so eat it within couple of days. For any pickle, preferably use asafoetida that is available as small stones. The powdered one does not give the same aroma.
Ingredients: 1/4th kg gooseberries (avaLe) 15-20 green chillies (increase or decrease according to taste) 1 tbl spn mustard seeds 1/2 tea spn fenugreek(methi) seeds 1/4 tea spn turmeric A small piece of asafoetida Salt Oil
Method: Cut green chillies into small pieces. Pressure cook them with gooseberries and salt till they are soft. Remove the seeds from gooseberries and cut the soft edible part into small pieces. Let them cool down completely. Heat oil and add mustard seeds. When they start popping, add asafoetida and fenugreek seeds. When they are fried, add turmeric and take off the heat. Using a mortar and pestle, grind them to a powder. Add the powder to gooseberry-chilli mixture and mix well. Transfer the pickle into a airtight jar and refrigerate.
