Few bread slices
Preheat oven at 150 degrees Celsius.
Remove the sides of white or brown bread. Roll each with a rolling pin.
Cut into 2 or 4 pieces as per size. (I cut mine into 4)
Lightly grease a mini muffin pan with oil. Place one slice in each mold and slightly push down to hold shape.
Brush some oil very lightly on the bread. (It’s still ok without oil)
Place in the oven for 8-10 mins. You can transfer the half-baked ones to another flat tray (side by side in oven) and use the muffin tin for second batch. It becomes crispy when cool. Or once all are done, switch off the oven and leave the bread bowls in the oven for half hr.
Stays crispy for 2 days in an airtight container.
Place 1 tsp stuffing in bread bowls and serve.
Stuffing ideas: Place in cool bread bowls just before serving.
1. Heat 2 tsp oil. Saute 1 tsp ginger and garlic, half chopped onion. Add ½ cup cooked minced meat or chicken. Add seasoning of your choice, ½ chopped tomato. Saute till almost dry. Add chopped coriander leaves and mix. Cool mixture.
2. Mix 1 medium boiled potato cut into small cubes, 4 tbsp chopped onion, 2 tbsp chopped coriander leaves, ¼ tsp red chili flakes, 2-3 tbsp tamarind sauce.
3. Heat 2 tsp oil. Saute 4 tbsp chopped onion & 1 tbsp chopped garlic. Add ½ cup chopped mushroom and ½ cup chopped spinach. Mix and cook. Add seasoning, 2 pinch dried basil and 4 tbsp cream. Mix well and cool. (in picture)
4. Egg salad or chicken salad or tuna salad (use dressing only to bind)
5. Any leftover finely chopped!!
1 large cucumber
½ cup labneh or hung yogurt
2 tbsp pickled jalapeno minced (or 1 tbsp pickled chilies)
4 tbsp green or black olives minced
1 tbsp red capsicum minced (optional)
Few coriander leaves to garnish
Mix labneh, jalapeno, olives, capsicum and salt.
Slice cucumbers at a slanting angle at ¼ “thickness.
Insert toothpick passing through two ends to resemble a boat.
Place a tsp of filling at the centre.
Garnish with coriander leaves and serve.
2 cups cabbage finely chopped /or grated on the big side
2 green chilies finely chopped
1 medium onion chopped
¾ cup chickpea flour (besan)
½ tsp chili powder (optional)
Few curry leaves chopped fine
2 tbsp coriander leaves chopped fine
2 pinch asafoetida
1 pinch baking soda
Salt to taste
Oil for deep frying
Heat enough oil for deep frying.
Mix all ingredients with water to form a thick batter.
Take a lemon size quantity and make a round flat shape. Fry till both sides are golden brown.
Use water to moisten your hands in between.
Alternately drop teaspoonful of batter into hot oil.
Drain on a paper towel.
Notes: You can prepare everything in advance. Just add salt and water when you are about to fry.
900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 tsp garam masala powder
1 cup breadcrumbs
Oil to fry
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.
You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.
tasty make ahead appetizer
1 cup cooked and shredded chicken
1 medium onion sliced
1 green chilli thinly sliced
1 medium tomato sliced
2 finely chopped garlic
1/2 tsp finely chopped ginger
1 tsp soya sauce
1-2 tbsp oil
salt and pepper
1 head Iceberg lettuce washed and drained
Heat oil. Add chopped ginger and garlic. Stir for few mins and add onion and green chillies. When they turn transluscent, add tomatoes and stir on high heat. When the mixture is almost dry, add rest of the ingredients and adjust salt.Stir fry for few mins.Sprinkle pepper powder. Let the mixture cool.
Cut the lettuce into big chunks and use two or three layers as a basket. Spoon 2 tablespoon of chicken mixture and serve.