Russian Chicken Cutlets

Russian Chicken Cutlets

This has been a very different Ramadan for me and my family. For those of you'll who know, we usually go to Masjid everyday during the holy month of Ramadan. And that is where we break our fasts with iftaari - which usually consists of cookies, tea and a date. And follow our prayers with dinner at the masjid too. This dinner usually involves a dessert, a savory dish - like an appetizer and then the main course. 

This year, while we are still able to perform all our prayers, one thing we miss is the festive feel of our community gathering. The food playing a big part in this gathering. And in order to fill that void, I've been trying to ramp up my cooking. I'm going back to re-creating a lot of old family recipes and meals that bring back some nostalgia and happy memories. One such recipe that I am sharing with you today is the Russian Chicken Cutlets. This falls in the category of the bohri kharaas - the savory appetizer that precedes the main dish. 

This is not one of those quick one pan meals that I usually throw in. It is more involved, but definitely worth it . Also, I tried to look for why this recipe was called Russian Cutlets, but I'm still looking for an answer. 

Makes: 25 cutlets 

Ingredients:

• 2 lb chicken kheema (minced meat)
• 2 tbsp ginger garlic paste
• 7 green chillies, ground or chopped to very tiny pieces like a paste
• 1 capsicum, chopped to tiny pieces
• 1 small carrot, grated 
• 2 potatoes, boiled and mashed
• 1/4 cup all purpose flour
• 2 tbsp butter
• 1/2 cup milk
• handful of fresh cilantro, chopped
• 2 tbsp grated cheese
• 2 tbsp Mrs Dash seasoning
• Salt
• Pepper
• 3 eggs
• 1 packet vermicelli, crushed
• Oil for frying

Directions:

1. Cook chicken kheema with ginger garlic paste, green chilli paste, salt and pepper in a pan. Do not add any water. The kheema will release some water when cooking. Cook in its own water stirring at short intervals, so that the kheema is cooked evenly and doesn't form lumps
2. Once the kheema is done, take it out in a big bowl. You will later use the same bowl to mix all the ingredients
3. Use the same pan, to make a thick white sauce. Start with heating the butter in this pan. Now add the all purpose flour and brown for a couple of mins. Now slowly add the milk in this pan, making sure no lumps are formed. Let it cook on medium heat for a couple of minutes and then add the Mrs dash seasoning and some pepper powder. 
4. Now throw in the chopped vegetables and potatoes in the white sauce and cook for another 3-5 mins. 
5. Now mix in this white sauce mixture with the chicken kheema previously cooked. Mix in the cheese and cilantro to this mixture and give it all a good mix. You will have to get your hands dirty on this one ;) 
6. Make flat cutlets that are about 2 inch in diameter from this mixture. It will be a little sticky to work with, but once fried, they will be soft on the inside and crispy on the outside. 
7. In a separate bowl, beat the eggs and keep it aside
8. Place the crushed vermicelli in a shallow plate
9. If the cutlets feel too soft once shaped, you can place them in the refrigerator for about 30 mins before you start frying
10. Heat oil in a pan for deep frying. Dip the cutlets in the egg and then coat in the crushed vermicelli. 
11. Fry the cutlets for about 3 mins each side until a light golden brown. Remove and place on a paper towel to soak excess oil

You can serve these cutlets with tomato sauce or some coriander chutney. You can also coat the cutlets in breadcrumbs instead of vermicelli. I hope you enjoy this old family favorite recipe. Stay indoors, stay safe and cherish this time with your family. Until then folks, Live, Love, Laugh and Eat.. Oh yes, EAT!!

Notes: 

• You can substitute chicken kheema with shredded chicken as well
• Also, I make some of these cutlets and freeze them for later. Just prepare the cutlets until Step 9 and freeze for as long as a month

Mango Creme Brûlée

Mango Creme Brûlée

In the midst of everything that has been going around in the world, my focus lately has been to concentrate on the positives around me. Celebrate every little win, or small milestones in our life. 

My daughter turned 6 months old last week, and I wanted to make something sweet to make this occasion. 

With Ramadan going on, and keeping our socializing to a minimum, we couldn't share this occasion with many of our close family and friends, but I still wanted it to be a little celebratory. Hence, came the idea for Mango Creme Brûlée. We had a half birthday dessert, and also gave her a little taste of it. And by the looks of it, she seems to like Mango too, much like her parents. 

Makes 6 servings (ramekins) 

Ingredients:

• 1 1/2 cup heavy cream 
• 1/2 cup evaporated milk (can be substituted with regular milk, or half and half)
• 1 tsp vanilla extract 
• 1/4 tsp salt
• 5 egg yolks
• 1/2 cup mango pulp ( I usually buy the canned alphonso mango pulp)
• 1/3 cup sugar, some more for topping

Directions:

1. Preheat Oven to 325 degree Fahrenheit 
2. Mix the egg yolks and sugar and keep aside. I used 1/3 cup sugar only, since my mango pulp was sweetened as well. If making Vanilla creme brûlée, increase the sugar quantity to 1/2 cup
3. In a heavy bottom pan, heat the cream, milk and salt on medium heat. As soon as it begins to simmer, take it off the heat and mix in the vanilla extract
4. Now add 1/2 cup of the cream to the egg mixture. Ensure to whisk the egg yolks in a slow and steady stream, to avoid scrambling of the eggs
5. Now pour the remaining cream mixture into the egg yolk mixture, still stirring slowly but continuously to avoid scrambling
6. Place the ramekins in a large baking pan. Divide the custard mixture evenly, filling to the top
7.  Carefully fill the pan with enough hot water to reach half-way through the ramekins
8. Bake until the edges are set and centers are a little shaky. The time usually depends on the depth of the ramekins. For my 1-inch ramekins, it takes about 30 minutes. But since I decided to use 1 large glass dish, I baked the custard for 40 mins.
9. Remove once done, and cool it for about an hour before refrigerating. 
10.  I'd suggest refrigerating for at least about 4 hours or more before starting on sugar topping
11. Using about 1/4 tsp of sugar for a ramekin, sprinkle an even layer of sugar on the ramekin. 
12. Broil for about 10 mins in an oven or use a kitchen torch to caramelize. 

Notes & Tips:

• We prefer to enjoy the creme brûlée without the caramelized sugar layer, hence you can see I skipped that step in the picture. Traditional creme brûlée does have a caramelized layer, that is very easy to create. 
• You can substitute the evaporated milk with heavy cream as well, that will just make the creme brûlée a little denser. This is just a preference on how dense you like your custard
• I have noticed that my creme brûlée stays perfectly fresh and tasty for upto 3 days in the refrigerator. So can definitely be one of those make-ahead desserts. 
• For the water bath, make sure the water level is low enough so that any bubbling doesn't spill into the ramekins

I hope you guys give this easy and yummy dessert a try in your kitchen as well. Also, to make the desert look a little festive, I printed and cut out a 1/2 sign on card stock and placed it on my creme brûlée along with a happy birthday sign. And decorated with sliced strawberry. 

Keep safe dear friends and until then, Live, Love, Laugh and Eat.. Oh Yes, EAT!