Tuna Cutlets

These cutlets can be made with canned or with fresh tuna. Canned tuna is the easier method and saves a lot of time. Either ways, they taste wonderful. This is also a quick appetizer to make.

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Boil a medium sized potato and mash it. Saute chopped onions, ginger, garlic, green chili and curry leaves in a little oil

Canned tuna, mashed potato and sauteed onions, ginger, garlic, green chilies
Canned tuna, mashed potato and sauteed onions, ginger, green chilies

Add canned tuna to the frying pan and stir until any remaining liquid is absorbed. This takes about 2-5 minutes.

SAM_2961Transfer to a bowl and add the mashed potato with a little salt and mix gently.

Take a handful(not too full) of mixture and roll into balls
Take a handful(not too full) of mixture and roll into balls

Tuna Cutlets
 
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This easy to make deep-fried snack of tuna and potatoes with some spices is a perfect appetizer for your guests or a great snack for your children to pack for their lunch boxes.
Author:
Recipe type: Appetiser
Cuisine: Indian
Serves: 10-12
Ingredients
  • Tuna -1 can strained
  • Potato -1 medium large boiled, peel skin and mash
  • Onion - 1 medium chopped
  • Ginger - 1 inch chopped
  • Green chilli - 2 chopped
  • Curry leaves - few chopped
  • Salt for taste
  • Oil for frying - 1 cup + 3 table spoons
  • Egg - 1
  • Bread crumbs - 1 cup
Instructions
  1. Heat 3 table spoons of oil in a medium frying pan and saute chopped onion, ginger, green chilli, curry leaves for 5 minutes.
  2. Add fish and fry for few more minutes or until all the liquid is absorbed.
  3. Transfer into a bowl and mix with mashed potato gently.
  4. Add little salt (about ½ tea spoon ) and mix gently.
  5. Make balls and shape into round,oval or any shape as you prefer.
  6. Beat the egg in a small bowl. Dip each cutlet in the egg to coat ( one at a time ) and roll in the bread crumbs to coat completely.
  7. Press gently with both hands so that bread crumbs will not fall into the oil.
  8. Heat 1 cup oil in frying pan on medium heat and fry cutlets few at a time till both sides are golden brown.
  9. Enjoy with fresh potato fries and ketchup or use it as a side dish for chappati or rice.
Notes
If using fresh tuna, take about 250 gms of fish and cut into pieces and boil with water(use enough to cover the fish) and little salt and ¼ teaspoon of turmeric powder. Can try with other fleshy fish too.

 

Shape the mixture into round, oval or any other shape
Shape the mixture into round, oval or any other shape

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Whole Roasted Chicken

It’s that time of year when everyone is busy in baking and cooking goodies for the Christmas season. Inviting guests and having parties is also a big part of this season. That’s when the traditional recipes come out; a turkey dinner is one of the common item for Christmas. Though turkey is a common thing, there are also many people who’d rather prefer chicken; one reason being that it takes lesser time both in preparing and cooking the chicken. So here’s a simple recipe for you to try this Christmas.

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Some people prefer to use instant stuffing for the chicken, but if you’d like to make your own, I’m including the steps for that as well.

Wash the chicken well and marinate the chicken
Wash the chicken well and marinate the chicken with the prepared masala paste
Marinate and keep for at least 12 hours/overnight in the refrigerator
Ingredients for stuffing
Ingredients for cranberry stuffing
Saute the onions and garlic
Saute the onions and garlic in butter
Add celery and saute
Add celery and saute
Add water and spices
Add water and spices
And finally add the dried cranberries
And finally add the dried cranberries
Place the marinated chicken onto a roasting dish along with vegetables and stuff the chicken with the stuffing
Place the marinated chicken onto a roasting dish along with vegetables and stuff the chicken with the stuffing

Whole Roasted Chicken
 
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Treat your guests with this mouth-watering roasted chicken this Christmas season.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • For marination:
  • Chicken --1 Whole, about 1kg(2.2lbs)
  • Garlic paste - 1 Tbsp
  • Ginger paste - 1 Tbsp
  • Paprika - 1 tsp
  • Tandoori masala powder or paste - 1 Tbsp
  • Chili powder - 1 tsp
  • Garam masala - 1 tsp
  • Lemon Juice - 4 Tbsp
  • Salt - 2 tsp
  • For the Cranberry Stuffing:
  • Onion - 1, chopped
  • Garlic - 3 pods, chopped
  • Celery sticks - 1 stick, chopped
  • Dried cranberry - ½ cup chopped (you could also use grated carrots, apples or without any or these)
  • Bread cubes - 2 cups
  • Butter - 3-4 Tbsp
  • Thyme - 1 tsp
  • Sage - ½ tsp
  • Pepper powder - ½ tsp
  • Salt - ½ tsp
  • Vegetables for baking
  • Potato - 2-3 cut in half
  • Carrots - 1-2 cut into 2 inches or use baby carrots
  • Use any vegetables as you like
Instructions
  1. For the Chicken:
  2. Wash chicken inside and outside under running water and pat dry.
  3. Make paste with all the above marinade items(from garlic paste till salt) and rub on chicken and refrigerate for 12--24 hours.
  4. Transfer to a roasting tray placing breast up and bake for 1&1/2 hours to 1 hr 45 mins along with the vegetables.
  5. If you want to use the instant stuffing mix, follow the instruction on the packet.
  6. Method For Stuffing:
  7. Melt the butter in a frying pan on medium heat.
  8. Saute the onion and garlic till the onions are transparent.
  9. Add celery and saute for few more minutes. Add ½ cup water along with spices/herbs and salt and cook until the celery is cooked, about 5 minutes.
  10. Add the dried cranberries and the bread cubes and mix well. Turn off the stove and mix well.
  11. Let the stuffing cool down completely before stuffing the chicken.
  12. Stuff the chicken using a spoon.
  13. Once the chicken is roasted, remove the stuffing from the chicken and transfer to a bowl.
  14. Enjoy the chicken with gravy, boiled vegetables, dinner rolls, salad, etc

 

Roast for 1 hour 45 minutes
Roast for 1 hour 45 minutes
Enjoy!!!
Enjoy!!!

 

It’s Only Temporary

"For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all." 2 Corinthians 4:17
“For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all.” 2 Corinthians 4:17

A WORD FOR THIS WEEK

In this world we all have troubles and trials, but the good news is that these are all temporary. All that we face today are preparing us for a better future. This future that awaits isn’t temporary but it’s going to last forever. We a choice to make: eternal life or eternal death? The choice is yours..

 If you are in the middle of tough times today, look to God. The Bible says that Jesus is the Author and Finisher of your faith. He is the one who writes faith on your heart and then develops it to completion on the inside of you as you yield yourself to Him. Your part is to seek Him daily. When you give all your trials and troubles to Him, you will notice that the heavy burden that you carried all this while is lighter. It’s because He will carry them for you. So isn’t it time to give all your temporary situations to Jesus and prepare your lives for the free eternal life that Jesus offers?

 May the Lord help you prepare for your future

Parippu vada/Split peas fritters

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Parippu vada or split peas fritters is a spicy and crunchy snack.It is a very common delicacy in Kerala and Tamilnadu and goes well with tea or coffee.These are healthy and nutritious as well.The spice level can be adjusted according to ones taste.This is a very easy to make recipe and I’m sure you’ll enjoy it.

Split peas have to be soaked for 2-3 hours and then ground with the rest of the ingredients. 

Split peas
Split peas
Wash and soak in water for 2-3 hours
Wash and soak in water for 2-3 hours
Ingredients for grinding
Ingredients for grinding
Grind all the ingredients together
Grind the split peas first and then add rest of the ingredients and grind together
Grind until the split peas are half ground
Grind until the split peas are coarsely ground

Parippu vada/Split peas fritters
 
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These crispy crunchy deep fried snack is made of split peas and they're way too tasty. They're a South Indian delight and it's worth the try. This requires few ingredients and they're easy to prepare.
Author:
Recipe type: Appetizer/snack
Cuisine: South Indian
Serves: 10-15
Ingredients
  • Yellow split peas(kadala parippu)--1 cup (Soak for 2-3 hours)
  • Onion --1 medium chopped
  • Green chilli or Dried chilli--2chopped
  • Ginger--1inch piece chopped
  • Curry leaf--1 sprig chopped
  • Coriander leaves--2 table spoons chopped
  • Salt to taste
  • Oil for frying
Instructions
  1. Wash and drain the soaked split peas and transfer in to a food processor jar or in to a blender jar.(If you are using a blender grind in two batches) Grind till the dal is half ground.
  2. Add all the chopped onion, chilli, ginger, curry leaves, coriander leaves and salt
  3. and grind until coarsely ground.
  4. Using a spoon, take some with your hand and try to make a ball. If it isn't forming grind for few more minutes. Please note that they need not be finely ground.
  5. Remove from the food processor and shape into lemon-sized balls and then flatten (as seen in the picture).
  6. Heat oil in a shallow frying pan and deep fry 2 or 3 fritters at a time on medium heat until golden brown.
  7. Makes about 10--15 vadas. They taste awesome while still warm.

 

Using your bare hads shape into lemon sized balls and then flatten slightly and fry in hot oil.
Using your bare hads shape into lemon sized balls and then flatten slightly and fry in hot oil, 2-3 at a time.
Enjoy while they're warm
Enjoy while they’re warm

Dates Pickle

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Dates are a rich source of dietary fibres, iron, potassium and  calcium. When made into pickles it has a sweet tangy taste and goes well with parathas, biriyani and fried rice. Since they are rich in fibers it also aids in digestion and improves appetite.

Dates after soaked in vinegar for 3 days
Dates after soaked in vinegar for 3 days
Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves
Heat the oil in a pan and pop the mustard seeds, then fry the chopped ginger-garlic, fenugreek and curry leaves
now add the rest of the powders including salt and saute until the aroma comes
now add the rest of the powders including salt and saute until the aroma comes
Now add the soaked dates to this
Now add the soaked dates to this

Dates Pickle
 
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This sweet and sour yet spicy pickle is a one-of-a-kind of pickle that you'll never get tired of. And it goes well with almost any kind of Indian food.
Author:
Recipe type: Pickle
Cuisine: Indian
Ingredients
  • Dates - 1 lb, pitted and cut in two(the harder type of dates is good enough)
  • Garlic - 2 Tbsp, finely chopped
  • Ginger - 2 Tbsp, finely chopped
  • Chili powder - 3 tsp
  • Turmeric powder - ½ tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ½ tsp
  • Asafoetida powder - ½ tsp
  • Vinegar - about 1& ½ cups
  • Curry leaves - 2 sprigs
  • Oil - ¼ cup
  • Salt - 2-3 tsp
Instructions
  1. Put the pitted dates in a glass jar and pour in the vinegar. The vinegar has to be on top just above the dates. Store away for 3 days. After 3 days the dates will turn really soft. If you don't like the pickle too sour you may discard away some the vinegar that has not been absorbed by the dates.
  2. Take a skillet and heat the oil. Once hot, pop the mustard seeds and add the chopped ginger and garlic, fenugreek and curry leaves and saute for a minute.
  3. Now add the rest of the spice powders including salt and saute till the aroma from the spices comes.
  4. Then add the vinegar-soaked dates to the pan and mix well.
  5. This pickle is good to consume right away. Store away the rest of the pickle in dry, air-tight jars at room temperature for up to 3 months.
  6. This goes well with almost everything such as rice, chappathis, naan and even breakfast dishes such as idlis, dosas and pooris.

 

Mix well with the masalas and enjoy right away. Store the remaining in air-tight jars at room temperature for upto 3 months
Mix well with the masalas and enjoy right away. Store the remaining in air-tight jars at room temperature for up to 3 months