Tag Archives: Snacks

Parsi Chicken Cutlets

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Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!

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Ingredients:

  • 250 gms boiled and mashed potatoes
  • 500 gms chicken mince
  • 1 cup coriander chopped
  • 1 cup mint leaves chopped
  • 1 medium red onion chopped fine
  • 1 tbspn ginger & garlic paste
  • 4 – 5 green chillies chopped
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • 1 tspn cumin powder
  • 1 tspn garam masala

FOR COATING

  • 2 cups bread crumbs
  • 2 beaten eggs
  • Oil for shallow frying

Method:

  • In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
  • Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
  • Serve hot with tomato mint chutney or ketchup.
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Oporto Style Bondi Bites

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Oporto is AUS/NZ based burger and grilled chicken chain and their Bondi burgers are very popular. They make it with their own special hot sauce and chicken fillets. But I am not a big fan of their burgers, I like their Jalapeno bites and Chicken Bondi Bites more. Bondi bites are thin slices of chicken breast, marinated in tangy marinade and lightly crumbed and fried. I have worked out the recipe by eating them, so its based on my taste and tastes same.

Here we go,

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts, boneless, skinless, cut into thin slanted slices
  • Salt to taste
  • Some chicken salt
  • 1 tspn smoked paprika
  • 2 tbspns soy sauce
  • 1 tspn lemon & herb seasoning (easily available at grocery stores)
  • 6 tbspns lemon juice
  • 1 tspn garlic and onion mix powder
  • 1 tspn black pepper
  • 2 eggs
  • 4 tbspns corn flour
  • 2 tbspns self rising flour

FOR CRUMBING

  • 1 cup bread crumbs
  • 2 cups flour
  • 1 tspn paprika
  • 1 tspn chicken salt
  • 1 tspn lemon and herb seasoning
  • Oil for deep frying

Method:

  • Cut the chicken breasts in thin slanted slices and put them in a zip lock bag and pound it with a meat hammer and put all the pieces in a deep mixing bowl.
  • Add all the spices and sauces and mix. Keep aside for 30 minutes at room temperature and crack in 2 eggs, add corn flour and flour and mix well.
  • Keep aside for 1 hour in refrigerator.
  • Meanwhile, combine all the crumbing in a plate. Take one piece of chicken and coat it in the crumbing, pressing it gently to stick the crumbs. Do the same with the rest of the chicken and arrange them on a plate without over lapping and refrigerate for 2 hours.
  • Heat oil to 190 degrees Celsius and fry the chicken. Serve hot with any sauce of your choice. I personally like it with ranch, aoli or dynamite sauce.

Dynamite Shrimps

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Trademark of P.F. Chang, famous worldwide, copied by me *evil laugh*

First tasted these babies in Dubai, and now one of my favourite appetisers and snacks. I haven’t looked up for the recipe anywhere, just went with my taste buds and when I made it, it actually tasted like the ones we get at P.F. Chang’s restaurants. Try them at home and fall in love 🙂

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Ingredients:

  • 500 gms uncooked shrimps
  • 1 tspn salt
  • 2 tbspns sriracha
  • 1 generous pinch of black pepper
  • 1 egg
  • 2 tbspns soy sauce
  • 1 tbspn rice flour
  • 2 tbspns self-rising flour
  • 1 tbspn corn flour
  • Oil for deep frying

DYNAMITE SAUCE

  • ½ cup mayonnaise
  • 1 tbspn American mustard sauce
  • 2 tbspns sriracha

SERVING

  • 1 spring onion (green part, chopped)
  • Few cabbage leaves

Method:

  • Wash the prawns and put them in a colander. Snip off the tails and pat dry the prawns.
  • Transfer them in a mixing bowl and add salt, pepper, soy sauce and sriracha. Mix well and add all the flours and egg. Mix well and keep aside for 10 mins.
  • Heat oil to 200 degrees Celsius and fry the prawns.
  • While the prawns are frying, make the sauce.
  • Combine everything given for the sauce in a bowl and whisk. When the prawns are golden and crispy, take them out and after draining the excess oil, toss them in the sauce. Don’t leave them in the sauce for too long or they will go soggy.
  • Toss and serve straight away on to the serving platter with some cabbage leaves and a sprinkle of green onions.

Potato Cutlets with Baby Spinach & Mushrooms

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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

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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

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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.