The recently-ended IFFI, might as well have been a food festival, for all I cared.
It was entertaining, fulfilling, cheap and we went back for more yet again, this week.
Read more>> Click here!
Thursday, December 2, 2010
Films, food, films, food..
The recently-ended IFFI, might as well have been a food festival, for all I cared.
It was entertaining, fulfilling, cheap and we went back for more yet again, this week.
Read more>> Click here!
Sunday, November 21, 2010
Chickey Curry. My way!
..OR what to do with marinated meat
This is a product of what happens when you have leftover meat that must be used pronto, and youre out of seemingly innovative recipes.
Im bored of the regular chicken curry I make at home, and I suspect the husband is too. Trouble is, I had some marinated chicken leftover from the batch I contributed to the BBQ lunch we went to on Sunday. I would have hated for the whole batch to go to waste, so I decided it must be put to good use.
The outcome was tasty, and the process of making it was quick and uncomplicated. The gravy was home cooked yet had that hint of "something special", out of the ordinary home-cooked menu. I think theres definitely going to be a repeat of this one.
Heres what I did..
What I used:
Chicken (enough for 2 people)
3 tbsps tandoori masala
3 tsps freshly made ginger-garlic paste
Juice of half a lime
4 tbsps thick curd
A pinch of salt (lesser than you would require)
2 medium tomatoes chopped
2 small onions chopped
2 green chillies chopped
A small handful of chopped coriander
A small piece of cinnamon, some cardamom and 2-3 cloves
How I made it:
First of all, I must say that the chicken I used, soaked in the marinade for over a day, so that probably made a huge difference. However, I think a few hours (3-4) should do the trick all the same.
Chop up the chicken and let it soak in the lime juice and salt for 15-20 minutes. Then, add in the curd, tandoori masala and ginger-garlic paste and let it sit for a good long while.
To prepare the gravy, in a little oil, saute onions, chillies, cardamom, cinnamon and cloves till the onions are translucent. Add tomatoes and continue to saute till tomatoes are cooked well.
Once this is done, turn off the heat, throw in the chopped coriander and mix well. Set aside and allow this to cool completely.
Once completely cooled, blend the onion+tomato+coriander in a mixie till smooth.
In a pan with a little bit of oil, add marinated chicken and saute till semi cooked. Add the pureed onion+tomato+coriander and simmer till chicken is fully cooked.
Done!
This is a product of what happens when you have leftover meat that must be used pronto, and youre out of seemingly innovative recipes.
Im bored of the regular chicken curry I make at home, and I suspect the husband is too. Trouble is, I had some marinated chicken leftover from the batch I contributed to the BBQ lunch we went to on Sunday. I would have hated for the whole batch to go to waste, so I decided it must be put to good use.
The outcome was tasty, and the process of making it was quick and uncomplicated. The gravy was home cooked yet had that hint of "something special", out of the ordinary home-cooked menu. I think theres definitely going to be a repeat of this one.
Heres what I did..
What I used:
Chicken (enough for 2 people)
3 tbsps tandoori masala
3 tsps freshly made ginger-garlic paste
Juice of half a lime
4 tbsps thick curd
A pinch of salt (lesser than you would require)
2 medium tomatoes chopped
2 small onions chopped
2 green chillies chopped
A small handful of chopped coriander
A small piece of cinnamon, some cardamom and 2-3 cloves
How I made it:
First of all, I must say that the chicken I used, soaked in the marinade for over a day, so that probably made a huge difference. However, I think a few hours (3-4) should do the trick all the same.
Chop up the chicken and let it soak in the lime juice and salt for 15-20 minutes. Then, add in the curd, tandoori masala and ginger-garlic paste and let it sit for a good long while.
To prepare the gravy, in a little oil, saute onions, chillies, cardamom, cinnamon and cloves till the onions are translucent. Add tomatoes and continue to saute till tomatoes are cooked well.
Once this is done, turn off the heat, throw in the chopped coriander and mix well. Set aside and allow this to cool completely.
Once completely cooled, blend the onion+tomato+coriander in a mixie till smooth.
In a pan with a little bit of oil, add marinated chicken and saute till semi cooked. Add the pureed onion+tomato+coriander and simmer till chicken is fully cooked.
Done!
Tuesday, November 16, 2010
BBQ masti
Sunday afternoon was spend amidst food, fire, fun, rain, beer and music. We went to a BBQ lunch. On the menu featured 3-4 different kinds of chicken, fish marinated and wrapped in banana leaves, prawns, feta cheese and tomato salad, bbq paneer and roasted potatoes and beets. The weather was just perfect, and to make things better we had a downpour. The BBQ menu was largely improvised and experimental, or so it seemed. Everything was tasty, though :)
Until Sunday I didnt imagine a BBQ get together could get so many people together having so much fun. The lunch began at about 2 and ended close to 7. 'nuff said.
Dont have any recipes to share, but just some snapshots that capture the fun we had:
Until Sunday I didnt imagine a BBQ get together could get so many people together having so much fun. The lunch began at about 2 and ended close to 7. 'nuff said.
Dont have any recipes to share, but just some snapshots that capture the fun we had:
Friday, November 5, 2010
Laddoos
Diwali happiness + nostalgia = a first attempt at laddoos
Perhaps our first feelings of being "away" from home were felt day before yesterday. Like Iv said before, thats when we realized that Diwali is right around the corner, and yet nothing in our immediate vicinity screamed "Diwali!" like it would, had we been in Bangalore. I suddenly identified with what NRIs must feel like, miles away from their homes, families and their roots (I hate using this word in this context, because I think it has become so cliché and overused) during the time of festivals. When one is back home, one tends to just take it for granted. Things just happen and we are a part of events and happenings almost as if by default. But this is our first time away. I made a conscious choice to stay in Goa during Diwali this year, even though I had the option of going home to celebrate it, because I wanted to bring a bright and beautiful Diwali into our very first home together.
But as Diwali drew closer, I realized its not easy to feel festive with just the 2 of us. Half the fun of festivals like Diwali is about being with family, meeting one another, exchanging sweets and the rest. However, I still want to make this Diwali, our first Diwali in our own home, as special as possible. And the closest and fondest association I have with the festival, is of course the sweets! So here's a basic laddoo recipe that I tried for the very first time today.
What you need (for about 18 smallish laddoos)
2 cups of atta (wheat flour)
1/2 cup ghee and oil
1 and 1/4 cup powdered sugar
A pinch of elaichi powder
What you need to do
Roast the atta in a pan on a low flame until it turns nice and brown and begins to smell wonderful. So wonderful that you'll wonder how atta could smell so divine. Add in the ghee+oil mixture. This will cause some lumps, even them out and continue to roast. The fragrance only keeps getting better and makes you want to ditch making laddoos and eat the mixture as it is. I wish pictures could capture smells, then you would know exactly what I mean.
Next, add in the elaichi powder. This is optional. Some people dont like the flavour, so its alright to omit. Continue to roast, all the while on a low flame. When you cant bear to enjoy the fragrance any more, turn the flame off. After about 2 minutes, add in the powdered sugar. and mix thoroughly.
Allow this powdered mixture to cool just enough so you can get your hands in and begin the laddoo making. Once cooled, turning powder to solid spheres is virtually impossible. So this part does call for some palm-scalding and some pain-threshold testing. Being my first time making laddoos, it took going through about 4-5 misshapen ones before I got the hang of it. 16 uneven, fingerprinted spheres later, I was done!
The fragrance brought back memories of Diwali at home and Shantamma (my cook back home) making the very same laddoos. However, this morning I asked my mommy-in-law or help with her version of the recipe, because in true Sindhi style theyre richer, more ghee-laden and therefore VERY yummy. See for yourself!
Perhaps our first feelings of being "away" from home were felt day before yesterday. Like Iv said before, thats when we realized that Diwali is right around the corner, and yet nothing in our immediate vicinity screamed "Diwali!" like it would, had we been in Bangalore. I suddenly identified with what NRIs must feel like, miles away from their homes, families and their roots (I hate using this word in this context, because I think it has become so cliché and overused) during the time of festivals. When one is back home, one tends to just take it for granted. Things just happen and we are a part of events and happenings almost as if by default. But this is our first time away. I made a conscious choice to stay in Goa during Diwali this year, even though I had the option of going home to celebrate it, because I wanted to bring a bright and beautiful Diwali into our very first home together.
But as Diwali drew closer, I realized its not easy to feel festive with just the 2 of us. Half the fun of festivals like Diwali is about being with family, meeting one another, exchanging sweets and the rest. However, I still want to make this Diwali, our first Diwali in our own home, as special as possible. And the closest and fondest association I have with the festival, is of course the sweets! So here's a basic laddoo recipe that I tried for the very first time today.
What you need (for about 18 smallish laddoos)
2 cups of atta (wheat flour)
1/2 cup ghee and oil
1 and 1/4 cup powdered sugar
A pinch of elaichi powder
What you need to do
Roast the atta in a pan on a low flame until it turns nice and brown and begins to smell wonderful. So wonderful that you'll wonder how atta could smell so divine. Add in the ghee+oil mixture. This will cause some lumps, even them out and continue to roast. The fragrance only keeps getting better and makes you want to ditch making laddoos and eat the mixture as it is. I wish pictures could capture smells, then you would know exactly what I mean.
Next, add in the elaichi powder. This is optional. Some people dont like the flavour, so its alright to omit. Continue to roast, all the while on a low flame. When you cant bear to enjoy the fragrance any more, turn the flame off. After about 2 minutes, add in the powdered sugar. and mix thoroughly.
Allow this powdered mixture to cool just enough so you can get your hands in and begin the laddoo making. Once cooled, turning powder to solid spheres is virtually impossible. So this part does call for some palm-scalding and some pain-threshold testing. Being my first time making laddoos, it took going through about 4-5 misshapen ones before I got the hang of it. 16 uneven, fingerprinted spheres later, I was done!
The fragrance brought back memories of Diwali at home and Shantamma (my cook back home) making the very same laddoos. However, this morning I asked my mommy-in-law or help with her version of the recipe, because in true Sindhi style theyre richer, more ghee-laden and therefore VERY yummy. See for yourself!
Sunday, October 31, 2010
Fish Curry and Fried Fish.
The perfect Sunday lunch: Granny's fish curry, fried fish and rice
After VC turned non-vegetarian again, it has been almost as if his sole preoccupation in life (aside from work, of course) is food. IE: what shall we eat next? Food/meals/cuisine/culinary choices and experiments have become his biggest preoccupation. I dont blame him though..after years of nothing paneer, mushrooms and baby corn, allowing himself meat again must feel like stepping into utopia.
So today, we decided to attempt the proverbial Fish Curry and Fried Fish combination at home. This was my first time buying fish, cutting cleaning and marinating fish, and cooking it all alone. VC helped, and I wouldnt have been able to do it otherwise. This was a joint effort in every sense.
I consulted my Granny for advice on what fish to buy, how much to buy and of course HOW to make it. I was astonished at how simple it sounded, and even turned out to be once i tried my hand at it! I bought a pair of white pomfrets, and we were set! At the risk of sounding immodest, I must say that the end result was pretty satisfactory for Fish Curry and Fried Fish virgins that we are!
Fried Fish
What you need (for about 6 pieces)
Freshly squeezed tamarind pulp
Red chilli powder
Garlic paste
Turmeric
Salt
Rice flour
Rava
What you need to do
Mix together the above ingredients and apply on the fish evenly. Let the fish sit in the marinade for atleast 2 hours.
When ready to fry, make a mixture of rice flour and rava. This powder, when coated on the fish gives it the crispiness you want. Dab the fish in the powder and coat it evenly on all sides. Shallow fry in a pan till golden brown and crisp!
Fish Curry
What you need (for about 6 pieces to serve 2 hungry people)
Juice of half a lime
Turmeric
Salt
3/4 cup coconut
1/2 a medium sized onion chopped
4-5 dry red chillies
Freshly squeezed tamarind pulp
2-3 pods of garlic
3 tbsp whole coriander seeds
2 slit green chillies
1 medium sized onion finely chopped
1/2 tsp finely chopped ginger
What you need to do
Marinate the fish in a mixture of the lemon juice, salt and turmeric and allow it to sit for a couple of hours.
In the meantime, grind together the fresh coconut, chopped onion, red chillies, tamarind, garlic and coriander seeds to make a fine paste. This is the masala that is the basis of the curry.
In a pan, heat some oil. Saute the finely chopped onion till almost brown. To this, add the freshly ground masala, some water and salt. Bring this to a boil on a medium flame stirring occasionally. Turn down the flame and throw in the slit green chillies and fresh ginger. Stir it in and let it simmer for a while.
Once the masalas are cooked and the heady fragrance of the masalas takes over your senses, drop the pieces of fish in. Gently, one at a time. Pomfret usually cooks quickly and didnt take u longer than 5 minutes. The fish should be incorporating the flavours by now.
And thats pretty much all there is to it!
Done!
This is best enjoyed with steamed rice, onion and tomato salad, with lots of lime. Big hugs and a giant thank you to my dearest Ammama for helping me out today. She wished me "best of luck" too :P and assured me that it was simple enough for a novice like me to get right even in the first attempt. And she was right. My fish curry and fried fish will probably never be as good as hers, but it was pretty darn tasty to spice up our Sunday afternoon. This ones easy-peasy and if youre a fan of coastal fish curry and fried fish, you have to give it a shot!
After VC turned non-vegetarian again, it has been almost as if his sole preoccupation in life (aside from work, of course) is food. IE: what shall we eat next? Food/meals/cuisine/culinary choices and experiments have become his biggest preoccupation. I dont blame him though..after years of nothing paneer, mushrooms and baby corn, allowing himself meat again must feel like stepping into utopia.
So today, we decided to attempt the proverbial Fish Curry and Fried Fish combination at home. This was my first time buying fish, cutting cleaning and marinating fish, and cooking it all alone. VC helped, and I wouldnt have been able to do it otherwise. This was a joint effort in every sense.
I consulted my Granny for advice on what fish to buy, how much to buy and of course HOW to make it. I was astonished at how simple it sounded, and even turned out to be once i tried my hand at it! I bought a pair of white pomfrets, and we were set! At the risk of sounding immodest, I must say that the end result was pretty satisfactory for Fish Curry and Fried Fish virgins that we are!
Fried Fish
What you need (for about 6 pieces)
Freshly squeezed tamarind pulp
Red chilli powder
Garlic paste
Turmeric
Salt
Rice flour
Rava
What you need to do
Mix together the above ingredients and apply on the fish evenly. Let the fish sit in the marinade for atleast 2 hours.
When ready to fry, make a mixture of rice flour and rava. This powder, when coated on the fish gives it the crispiness you want. Dab the fish in the powder and coat it evenly on all sides. Shallow fry in a pan till golden brown and crisp!
Fish Curry
What you need (for about 6 pieces to serve 2 hungry people)
Juice of half a lime
Turmeric
Salt
3/4 cup coconut
1/2 a medium sized onion chopped
4-5 dry red chillies
Freshly squeezed tamarind pulp
2-3 pods of garlic
3 tbsp whole coriander seeds
2 slit green chillies
1 medium sized onion finely chopped
1/2 tsp finely chopped ginger
What you need to do
Marinate the fish in a mixture of the lemon juice, salt and turmeric and allow it to sit for a couple of hours.
In the meantime, grind together the fresh coconut, chopped onion, red chillies, tamarind, garlic and coriander seeds to make a fine paste. This is the masala that is the basis of the curry.
In a pan, heat some oil. Saute the finely chopped onion till almost brown. To this, add the freshly ground masala, some water and salt. Bring this to a boil on a medium flame stirring occasionally. Turn down the flame and throw in the slit green chillies and fresh ginger. Stir it in and let it simmer for a while.
Once the masalas are cooked and the heady fragrance of the masalas takes over your senses, drop the pieces of fish in. Gently, one at a time. Pomfret usually cooks quickly and didnt take u longer than 5 minutes. The fish should be incorporating the flavours by now.
And thats pretty much all there is to it!
Done!
This is best enjoyed with steamed rice, onion and tomato salad, with lots of lime. Big hugs and a giant thank you to my dearest Ammama for helping me out today. She wished me "best of luck" too :P and assured me that it was simple enough for a novice like me to get right even in the first attempt. And she was right. My fish curry and fried fish will probably never be as good as hers, but it was pretty darn tasty to spice up our Sunday afternoon. This ones easy-peasy and if youre a fan of coastal fish curry and fried fish, you have to give it a shot!
Chilli Chicken
Inspired, impromptu Chilli Chicken
I cant take credit for this one. I first saw this incredibly easy recipe on Finely Chopped's wonderful blog. And like I said to him, merely reading the post made me crave that Chilli Chicken. And it made me want to have it right then and there! So make it, we did!
What you need
Finely minced garlic
Sliced onions
Sliced capsicum
2-3 tablespoons of dark soy sauce
Ajinomoto
Green chillies slit
Chicken
What you need to do
Heat 3-4 tablespoons of oil in a non stick pan. This is the kind of Chilli Chicken that will only taste nice if you are brave with the oil, forget about your heath for a bit and enjoy!
Add a tablespoon of finely chopped garlic and saute till slightly brown. Then, add two to three tablespoons of dark soy sauce. Add a teaspoon of green chilly sauce. Stir around until the soy sauce spreads across the pan and forms an oil slick like layer at the base.
Add sliced onion and capsicum. Stir till onion looks a bit pale. Chilli Chicken, for me, tastes best when the onions and capsicum is cooked, but still retains some of its crunch.
Throw in the chicken cut into two inch long pieces. Toss around with a ladle to ensure that the pieces cook evenly. Finely Chopped says it usually a maximum of about five minutes.
Add salt and a pinch of ajinomoto. Keep the flame high so that the chicken really absorbs the juices and flavours.
Add 5,6 slit green chillies.
Done!
Ps: this one made me wonder if its worth starting a Chilli Chicken cart somewhere around town.. :P
I cant take credit for this one. I first saw this incredibly easy recipe on Finely Chopped's wonderful blog. And like I said to him, merely reading the post made me crave that Chilli Chicken. And it made me want to have it right then and there! So make it, we did!
What you need
Finely minced garlic
Sliced onions
Sliced capsicum
2-3 tablespoons of dark soy sauce
Ajinomoto
Green chillies slit
Chicken
What you need to do
Heat 3-4 tablespoons of oil in a non stick pan. This is the kind of Chilli Chicken that will only taste nice if you are brave with the oil, forget about your heath for a bit and enjoy!
Add a tablespoon of finely chopped garlic and saute till slightly brown. Then, add two to three tablespoons of dark soy sauce. Add a teaspoon of green chilly sauce. Stir around until the soy sauce spreads across the pan and forms an oil slick like layer at the base.
Add sliced onion and capsicum. Stir till onion looks a bit pale. Chilli Chicken, for me, tastes best when the onions and capsicum is cooked, but still retains some of its crunch.
Throw in the chicken cut into two inch long pieces. Toss around with a ladle to ensure that the pieces cook evenly. Finely Chopped says it usually a maximum of about five minutes.
Add salt and a pinch of ajinomoto. Keep the flame high so that the chicken really absorbs the juices and flavours.
Add 5,6 slit green chillies.
Done!
Ps: this one made me wonder if its worth starting a Chilli Chicken cart somewhere around town.. :P
Thai Peanut Noodles
Yet another comeback!
Its like we're jinxed or something. Every time we decide to come back to this with all our enthusiasm and gusto, something invariably sweeps the wind right out of our sails. After the last post, which was shot using my dads camera, we promptly had to return the camera and go back to our former camera-less state. This time though, not for long. Last month, VC bought us a spanking new D5000. You can read about it here. And here.
The first thing we did of course was plan our next cook-in. So here it is:
Thai Peanut Noodles
This recipe was shared with me by Praeru, a dear friend who has been credited on this blog before (for sharing the recipe of the Oreo Cookie Brownies). Apart from sharing recipes and cooking tips, Praeru has always silently inspired me to get my hands dirty in the kitchen -- something that i was seriously averse to, thought it wasnt my scene, and never in my wildest dreams imagined I would one day cook!
What you need
1 packet hakka/egg noodles
1 cucumber
1 carrot
Bean sprouts (Optional. I couldnt find these, so I skipped it.)
1 onion
1/2 cup shelled peanuts
1/2 cup lemon juice
1/4 cup soya sauce
1/4 cup sugar (Preferably brown, but I had to make do with regular sugar.)
1-2 tbsp peanut butter (Optional, if you like.)
1" ginger
2-3 dried red chillies
What you need to do
Slice onions thin. Julienne carrots and cucumber into matchsticks.
Whisk the soya sauce, lemon juice and sugar. Add peanut butter at this stage, if using, and whisk together till sugar dissolves.
Crush peanuts, ginger and red chillies in a mortar pestle/chopper/mixie. The chunkier, the better.
Boil noodles in salted water and drain.
Mix with the sauce, chopped veggies (and beansprouts too) and peanut mixture.
Done!
Its like we're jinxed or something. Every time we decide to come back to this with all our enthusiasm and gusto, something invariably sweeps the wind right out of our sails. After the last post, which was shot using my dads camera, we promptly had to return the camera and go back to our former camera-less state. This time though, not for long. Last month, VC bought us a spanking new D5000. You can read about it here. And here.
The first thing we did of course was plan our next cook-in. So here it is:
Thai Peanut Noodles
This recipe was shared with me by Praeru, a dear friend who has been credited on this blog before (for sharing the recipe of the Oreo Cookie Brownies). Apart from sharing recipes and cooking tips, Praeru has always silently inspired me to get my hands dirty in the kitchen -- something that i was seriously averse to, thought it wasnt my scene, and never in my wildest dreams imagined I would one day cook!
What you need
1 packet hakka/egg noodles
1 cucumber
1 carrot
Bean sprouts (Optional. I couldnt find these, so I skipped it.)
1 onion
1/2 cup shelled peanuts
1/2 cup lemon juice
1/4 cup soya sauce
1/4 cup sugar (Preferably brown, but I had to make do with regular sugar.)
1-2 tbsp peanut butter (Optional, if you like.)
1" ginger
2-3 dried red chillies
What you need to do
Slice onions thin. Julienne carrots and cucumber into matchsticks.
Whisk the soya sauce, lemon juice and sugar. Add peanut butter at this stage, if using, and whisk together till sugar dissolves.
Crush peanuts, ginger and red chillies in a mortar pestle/chopper/mixie. The chunkier, the better.
Boil noodles in salted water and drain.
Mix with the sauce, chopped veggies (and beansprouts too) and peanut mixture.
Done!
Sunday, August 1, 2010
Tuna Cutlets
...and we're back!
Presenting this weeks kitchen adventure:
TUNA CUTLETS:
Ingredients
2 cans of tuna, drained
3 medium sized potatoes, mashed
2 medium sized onions, finely chopped
1 large piece of ginger, grated
2 green chillies, finely chopped
1 handful of coriander leaves
1 heaped teaspoon crushed pepper
Salt to taste
Juice of half a lime
Oil for sautéing
1 egg
2 cups breadcrumbs
Procedure
Finely chop onions, coriander and chillies. Grate the piece of ginger finely. Keep aside.
In a kadhai, heat some oil. Sauté onions till translucent (take care not to brown them). Add ginger and chillies and sauté well.
Combine the mashed potatoes and tuna mixture. Mix well.
Add juice of half a lime.
Add additional salt and pepper if required.
Beat an egg in a bowl and lay out the breadcrumbs in a separate dish.
Shallow fry cutlets till golden brown on both sides.
Enjoy hot, with bread!
Credits
So, after a hiatus of just less than 365 days, we're back. And with good reason too. A lot had happened in the interim. Many changes (more about that HERE), some life changing. One of the biggest changes is that we have a kitchen of our own now. All the better to experiment with!
After weeks of cooking, bettering culinary skills, significantly widening the repertoire of things that can be cooked at home (yes, there is a world beyond dal-roti!), and thinking many-a-time that we should revive this spot, we decided finally, to quote a much overused cliche, JUST DO IT.Presenting this weeks kitchen adventure:
TUNA CUTLETS:
Ingredients
2 cans of tuna, drained
3 medium sized potatoes, mashed
2 medium sized onions, finely chopped
1 large piece of ginger, grated
2 green chillies, finely chopped
1 handful of coriander leaves
1 heaped teaspoon crushed pepper
Salt to taste
Juice of half a lime
Oil for sautéing
1 egg
2 cups breadcrumbs
Procedure
Finely chop onions, coriander and chillies. Grate the piece of ginger finely. Keep aside.
Boil potatoes and mash them. Add salt, pepper and chopped coriander and mix well. Keep aside.
Add the drained tuna and mix well.
Keep mixing till the tuna is semi-cooked and separates into shreds.
Combine the mashed potatoes and tuna mixture. Mix well.
Add juice of half a lime.
Add additional salt and pepper if required.
Beat an egg in a bowl and lay out the breadcrumbs in a separate dish.
Take spoonfuls of the cutlet mixture and roll into patties (1 cm thickness to ensure they cook evenly). Keep aside.
Take the cutlets one at a time, roll in the beaten egg and coat with breadcrumbs.
Shallow fry cutlets till golden brown on both sides.
Enjoy hot, with bread!
Credits
Lekha (AKA Chandresh), for all the inspiration, transfer of knowledge, chicita company and motivation to embark on this tedious and laborious adventure! I couldnt have done it without you. Im going to miss our food-obsessions, random cravings and experiments!
VC, for bringing back his enthusiasm to shoot this adventure, despite the light and setting being inadequate for his pro-skills!
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