Recipe> Homemade Chicken Nuggets

Text by: Tanya Munshi

When you host parties at home frequently, you are compelled to think of new things to serve your guests every now and then. Especially, if the guest list includes more of non-vegetarians, you have to keep their taste buds in mind. As usual, I started looking through several of my cook books to come up with something new and so I managed to create this starter which I can safely call Homemade Chicken Nuggets. It hardly takes any time. So here goes...

Image: Chicken nuggets frying in a wok

Image by: Tanya Munshi

Ingredients

• Boneless Chicken pieces - 500 gms
• Salt - to taste
• Vinegar - 1-2 capful
• Crushed dry red chillies - 5-6 nos.
• Ground Black Pepper - 1 tsp.
• Beaten Eggs - 2 nos.
• Bread Crumbs - 1 cup
• Refined Oil 

Method

1. Marinate the chicken pieces with salt, vinegar, crushed dry red chillies and black pepper powder for minimum 30 mins.
2. Dip each chicken piece in the egg first and coat with the bread crumbs.
3. Now deep fry them in a wok and keep on kitchen paper.
4. Serve hot with a dip or sauce.

Recipe> Corn Cutlets

Image: Fresh Corn

Due to a sudden downpour our evening walk to the park had to be cut short. As soon as we came home, dad prepared green tea for all of us. When it rains, you feel like having some hot fried pakodas, but I chose a better and a less oily alternative. I prepared a few shallow fried corn cutlets and served them with tomato ketchup that went well with green tea; and it hardly took any time.

Ingredients

• 250 gms or 1 and half cup fresh corn
• 2-3 nos. medium size boiled potatoes
• 2-3 bread slices (crumbs)
• 2-3 green chillies, finely chopped
• 1/2 tsp corn flour
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp fresh ground black pepper
• 1/2 cup fresh coriander leaves, finely chopped
• Salt to taste

Method

1. Grind the corn to a coarse paste (not too fine) in a blender and transfer to a large vessel.
2. Peel the boiled potatoes and mash them with the corn.
3. Add coriander leaves, green chillies, chilli and coriander powder, black pepper, salt, bread crumbs and the corn flour.
4. Mix the entire thing and make small round balls and flatten them.
5. Heat a non-stick pan with oil and place these cutlets and shallow fry them till golden brown.
6. Serve hot with mint sauce or tomato ketchup.

Recipe> Pumpkin and Walnut Soup

Image: Pumpin & Walnut Soup

When the hunger pangs strikes at odd hours and you don't want to spoil your apetite or are watching your weight, home made soups come handy. They're simple and easy to make and the best part, most of the ingredients are readily available at home.

Ingredients

• 750 gms approx pumpkin, cubed
• 5-10 nos. Walnuts coarely chopped
• 1 tbsp - butter
• 2-3 large garlic flakes - mashed and chopped
• 1/2 cup chopped onions
• Salt to taste
• 1 tsp fresh ground black pepper
• Fresh cream (optional)
• 1-2 cups of water (depending on how thick or thin you want the soup to be)

Method

1. Heat the butter in a pressure cooker, add the garlic, onion and walnuts and saute for 5 7 mins.
2. Now add the pumpkin, which has been cleaned and peeled. Make small chunks and drop them in the pressure cooker.
3. Fry till pumpkin starts to break a little and add water and salt. Give it one boil and close the lid.
4. Give one whistle on high flame and another on low flame.
5. Remove from heat, cool and liquidise it in a blender.
6. Serve hot garnished with fresh cream.