Potato Cutlets with Baby Spinach & Mushrooms

Ideal for tea parties, lunch box, snacks or just breakfast…. ❤

Ayesha’s Kitchen

Ingredients:

  • 4 large potatoes, boiled, peeled and mashed
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspn red chilli flakes
  • ¼ tspn mustard powder
  • 1 tspn cracked black pepper
  • 2 green chillies (chopped)
  • 4 spring onions (chopped) (green part)
  • 200 gms baby spinach (chopped)
  • ½ kg mushrooms (chopped)

FOR COATING

  • 2 eggs + 2 tbspns milk (whisked)
  • 2 cups bread crumbs + chicken salt + italian herbs + 2 tbspns grated parmesan cheese
  • Oil for shallow frying

Procedure:

  • Season potatoes with all the spices and salt and mash. Add everything else except mushrooms.
  • Saute mushrooms in 1 tbspn butter until it looks brown.
  • Add sautéed mushrooms to potato mixture and mix.
  • Make round flat patties and refrigerate for 30 minutes.
  • Heat oil.
  • Dip cutlets in egg mixture and then roll in crumbs and fry until the patties are golden brown and crispy. Serve hot with ketchup, pesto or aioli.

Stuffed Jalapeno Chicken Bites

This is my very own creation. I love the combination of jalapenos and cream cheese, its one of my favorites. In this recipe the blistered crispy outside of jalapeno gives a very aromatic flavor and the chicken and cream cheese is very softly blended with that aroma. I cant explain it, to feel the full taste, you will have to try it 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 12 jalapenos
  • 1 cup bread crumbs
  • ½ cup flour
  • 1 egg + 3 tbspns milk
  • Oil for deep frying

FOR FILLING

  • 250 gms cream cheese
  • 1 tbspn seeds from jalapeno
  • 1 tspn chicken salt
  • 1 chicken breast (boiled and shredded)
  • 2 sprigs of green onion (chopped)

Procedure:

  • Wash and dry the jalapenos. Pick medium size jalapenos which are not bruised. Wear your kitchen gloves or food handling gloves to avoid burning afterwards. Make a slit on one side of the jalapeno with a paring knife and carefully, without tearing it take out all the seeds. Do this with all the jalapenos.

1

  • In a mixing bowl add softened cream cheese, scallions, jalapeno seeds, chicken salt and chicken and mix well with a fork.
  • Now open the slit of the jalapeno and fill it with the filling. (approx. 1 – 2 tbspns of filling per jalapeno)

2

 

3

  • Roll the stuffed jalapeno in flour, dip it in egg wash and then coat it in bread crumbs and put it on a plate. Do the same with other jalapenos and refrigerate for 1 hour.
  • Heat oil in the fryer (190 degrees Celsius) and fry jalapenos in batches without over lapping for 5 minutes per batch.
  • Serve hot.

Chicken Spring Rolls

Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 24 spring roll sheets
  • Oil for frying
  • Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)

FILLING

  • 1 tbspn oil
  • 2 tbspns soy sauce
  • 1 tbspn hot sauce
  • Salt and cracked black pepper to taste
  • 1 tbspn chicken salt/ 1 tspn ajinomoto
  • 2 carrots (peeled and grated)
  • 3 springs of green onion (sliced)
  • 1 capsicum (sliced thin)
  • 2 cloves garlic (minced)
  • ½ cabbage (sliced fine)
  • 2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)

Method:

  • Boil the chicken and shred it with hands.
  • Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
  • I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
  • Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
  • Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
  • Serve hot with any sauce of your choice.
  • To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.

Chicken Bites

 

Q. Who doesn’t like chicken bites?
A. Everyone does. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ideal for snacks, lunch boxes, game nights and kids parties…. its a CROWD PLEASER 😀

Ingredients:

  • 2 chicken breasts, cut into chunks
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspns red chilli flakes
  • 1 tspn cracked black pepper
  • 2 tbspns hot sauce
  • 4 tbspn soy sauce
  • 1 tbspn lemon juice
  • 1 large size egg
  • 1 cup corn flour
  • Oil for deep frying

Method:

  • Wash, dry and cut chicken breasts in chunks.
  • Add all the dry ingredients and mix. Add all the sauces and mix again. Keep aside for 10 minutes.
  • Add egg and corn flour and mix again. Keep aside for 30 minutes.
  • Heat oil in deep fryer to 190 degrees Celsius and fry chicken pieces individually in batches until all done. Each batch frying time should be 4 – 5 minutes.
  • Serve hot with your desired sauce.

Chicken Burger

There are hundreds of recipes of Chicken burger but this my very basic yet fancy one with special sauce and caramelized onion. One of my family’s favorites…. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

FOR CHICKEN PATTIES

  • 0.5 kg chicken mince meat
  • 2 eggs
  • Salt to taste
  • 1 tbspn Cracked black pepper
  • 1 tbspn mustard sauce
  • 2 tbspns soy sauce
  • 3 tbspns hot sauce
  • 1 tspns garlic powder
  • 2 green chillies chopped fine
  • 1 tbspn red chilli flakes

FOR BURGER

  • 6 burger buns of your choice. I used the regular sesame seed roll
  • 6 slices of processed sandwich cheese
  • Some caramalised onions
  • 6 to 12 tomato slices
  • Fancy lettuce leaves
  • Butter

FOR SAUCE

  • ½ mayonnaise
  • 5 to 6 tbspns chilli garlic sauce/ 3 tbpns hot sauce and 1 tspn garlic powder

Method

  • Lets make the patties first. Combine all the ingredients in a mixing bowl and mix gently. The egg should be just fold in. This will make the patties soft and juicy. Keep aside for 15 minutes meanwhile we prepare the rest.
  • Apply some butter on both the sides of the bun or roll and grill it to give some color on the inside. I use griddle for this you can use any flat pan or stove grill.
  • Combine the ingredients for sauce and cut tomato and onion into slices.
  • Make 6 thick patties of the chicken mixture and grill them or shallow fry them for 5 mins per side. When you put the chicken patties put the onion as well. This will caramelise the onion while the patty is being cooked.
  • Before taking the patty off the grill place a slice of cheese on it and let it melt a little.
  • On grilled buns, put a dollop of the sauce on the crown (to part of the bun) and lettuce leaf on the heal (lower part of the bun).
  • Place the patty on the lettuce, cheese side facing up.
  • Put some grilled onion and tomato and cover with the crown
  • Serve hot with chips.
Ayesha's Kitchen

Ayesha’s Kitchen

Chicken Cottage Cheese Samosa

Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

FOR SAMOSAS

  • 24 samosa sheets
  • Oil for frying
  • Flour and water slurry to seal the edges

FOR FILLING

  • 1 chicken breast, large size, boiled and hand shredded
  • 0.5 kg cottage cheese, grated
  • 3 to 4 green chillies, chopped fine (optional)
  • 3 spring onion, chopped fine (only the green part)
  • Some salt and cracked black pepper to season
  • 1 tspn mustard sauce
  • Some white pepper

Method

  • Combine all the ingredients for filling in a mixing bowl  and mix.
  • Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
  • Make all the samosas and refrigerate for 1 hr.
  • Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.
  • Serve hot with ketchup or ranch.

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