Thursday, February 4, 2021

Chicken Cutlet

My kids started to follow my blog for recipes now and it makes me so happy that my recipe repertoire is finally benefiting them.  I realized that many of my common recipes that we make more often at home is not on the blog.  One among them is Cutlet.  I have an old recipe of fish cutlet on the blog, but rest of them are not there.  So many easy and quick recipes are still not on the blog yet.  Hoping to post them soon, so that it can benefit others too.

I always find no time to style and shoot snacks because, everyone will be waiting patiently for me to finish up shooting the snacks.   Seeing them patiently waiting makes me speed up the photoshoot and serve them the snacks.  

This is a spicy cutlet, but we love it that way.  Growing up we always had fish cutlet and beef cutlets.  But cutlet filling is so versatile that you can use both meat or vegetarian options for it.  I have a detailed fool proof recipe for this cutlet.  If you have never made cutlets before, you can try this recipe and let me know how it turns for you.  Do tag #flavzcorner on Instagram if you try this recipe.

Yields - 20 medium size cutlets


For the chicken

1.5 lb - chicken breast

1/2 tsp - turmeric powder

1 tsp - pepper powder

3/4 tsp - salt

1/2 cup - water

Other Ingredients

5 cloves - garlic

1 inch - ginger

4 - medium hot green chili

1 - small onion chopped

2 - small potatoes 

1/2 tsp - garam masala

1/2 tsp - pepper powder

1/2 tsp - mustard seeds

2 sprigs - curry leaves torn into small pieces

3 tbsp - oil

Salt to taste

Oil for deep frying

Coating Ingredients

3-4 cups - bread crumbs

2 - egg whites

1/2 tsp - corn starch

1/2 tsp - all purpose flour


  • Add all the ingredients listed under the 'Chicken' to a nonstick pan and cover it and cook on low to medium heat till all the water is absorbed and the chicken is fully cooked.  Set it aside to cool.  Pulse the cooked chicken in a food processor/blender to get a coarse mix.
  • Meantime wash the potatoes well and cut the potatoes into half.  Either pressure cook the potatoes with water just to cover the potatoes till one whistle blows.  Or you can cook the potatoes in a sauce pan with water just to cover the potatoes till its cooked.  Let the potatoes cool for a bit.  Peel them and mash the potatoes while they are warm.
  • Pulse ginger, garlic and green chili in the food processor/blender till its chopped well.
  • Splutter the mustard seeds in 3 tbsp of oil in a non stick pan.  Add the chopped onions and saut√© for a minute.  Add the chopped garlic, ginger and chili and cook till the raw smell is gone.  Add the chicken, pepper powder and garam masala to it and mix well.  Finally add the mashed potatoes, chopped curry leaves and adjust the salt.   Mix everything well.  Let the mixture come to room temperature.
  • Roll the chicken mixture in to 20 equal size balls and then flatten them within your palms.
  • Whisk egg whites, corn starch and flour in a bowl till everything is mixed well.  
  • In a plate, add 1 cup of bread crumbs.  Dip the prepared cutlet mix in the egg white coating and roll in the bread crumbs.  Add bread crumbs into the plate as required and coat rest of the cutlets.
  • Add oil in a wok/kadai to deep fry the cutlets.  Heat the oil on high heat.  Add cutlets to the oil.  Lower the heat to medium low after a 30 seconds.  Cook the cutlets for 2 -3 minutes on each side till golden brown.  Remove the cutlets from the oil.  Increase the heat to high and add the cutlets and fry the rest of the cutlets by increasing and decreasing the heat as before.
  • Serve the cutlets with ketchup or sliced onions, rubbed with salt & vinegar or fresh salsa.
  • Use a small pan or kadai for frying to avoid wastage of lot of oil.  I use a cast iron wok to fry snacks.  It helps to maintain the heat.
  • Make sure to use a measuring spoon to take the measurements if you are trying cutlets for the first time.
  • This is a spicy cutlet.  Adjust the seasoning per your taste.  
  • If the oil is not hot enough, the cutlets will absorb lot of oil.  So adjust the heat after each batch of cutlets are fried.
  • Make sure not to over crowd the pan with cutlets while frying.  Overcrowding will result in uneven cooking of cutlets.
  • Adding corn starch and all purpose flour to the egg whites helps the cutlet with a stable coating that will not break. 
  • If you don't have bread crumbs, you can pulse 6-8 slices of bread in a food processor till you get a course powder.  Add a pinch of salt and pepper powder to it and use it instead of bread crumbs for coating the cutlets.

Monday, February 1, 2021

Concord Grape Syrup/Grape Squash

How many of you remember growing up enjoying the cold drinks made out of the fruit syrup also known as SQUASH?  The Kissan brand was very popular during my childhood days.  The mango, lemon and pineapple flavors were our favorite.  My mom would always make some kind of fruit syrup depending on the availability of the fruits.  I think it was a common drink in many homes at that time that was served to the guests, before the intervention of TANG.  Since it was just as easy as mixing the syrup with water and add few pieces of ice, we used to fix our own cold drinks whenever we wanted.  So Mom had to store a bottle of squash in a safe place so that it could be served when the guest

When we hauled a wagon load of concord grapes back in October, many recipes were in my mind and grape syrup/squash was one among them.  My kids had no clue what I was making with the grape puree.  Once I made it and fixed the cold drink for my kids, they loved it so much.  They reminded me of my childhood days when we used to enjoy the homemade cold drink.  I loved how the concord grape flavor got enhanced when we used some lemon juice with the drink.  Check out how we used this syrup to make the cold drinks.  I hope you will try this recipe when you get hold of some Concord grapes.

Yields - Three 33.3oz / 1.05 Quart/ 1 Liter bottles


8 cups - concord grapes

4 cups - sugar

3 cups - water

1/2 cup - lemon juice


  • Wash concord grapes thoroughly under running water and separate them from the stem.
  • Pulse the grapes with 3 cups of water in a blender.  Don't over blend it.
  • Strain the pulp and transfer the juice to a big pot.
  • Add 4 cups of sugar and 1/2 cup of lemon juice and boil the juice.
  • Let the juice boil for 5 minutes.  Turn off the flame and let the syrup cool down.
  • Transfer the grape syrup to sterilized bottles and store it in the refrigerator.

  • How to use the syrup

    Method 1
    1/4 cup - Concord syru
    1 tsp - lemon juice
    3/4 cup - water

    Method 2
    1/4 cup - Concord syrup
    3/4 cup - plain soda

    Method 3
    1/4 cup - Concord syrup
    1/2 cup - water
    1/4 cup - any carbonated lemon drink like Sprite/Mountain dew

    • Mix these together and add some ice cubes and enjoy!

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