Kerala Style Fish Cutlets

Ingredients

1. Canned Tuna Fish – 2 cans ( I used Chunk Light tuna in water)
2. Potato – 2  medium
3. Very Finely Diced Onions – 1 big
4. Finely chopped Green Chillies – 2 or 3 (Alter according to your spice tolerance)
5. Finely Minced Ginger – 2 tbsp
6. Finley Minced Garlic – 3 to 4 cloves
7. Curry Leaves (finely shredded) – A few
8. Turmeric Powder – 1/4 tsp
9. Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
10. Coriander Powder – 1 tsp
11. Garam Masala Powder – 1/2 tsp
12. Fennel Seeds Powder – 1/4 tsp (optional)
13. Black Pepper Powder – 1/2 tsp
14. Fish Masala Powder – 1 tbsp (Optional – I used store bought Eastern Fish Masala brand)
15. Oil – 2 tbsp
16. Salt – to taste
17. Egg – 1
18. Bread Crumbs – 1/2 cup approx
19. Cooking Oil for frying – As needed

Preparation Method

1. Boil the potato along with salt until well cooked. Allow it to cool and then remove the skin. Mash it thoroughly until there are no chunks (Alternatively, you can pressure cook the potato until cooked).
2. Heat 2 tbsp oil in a pan and saute onions until translucent.
3. Add green chillies, ginger, garlic and curry leaves and saute for a few more minutes.
4. Add red chilly powder, turmeric powder, coriander powder, fish masala powder (optional), pepper powder, fennel seeds powder (optional) and garam masala powder. Saute for 2 minutes.
5. Drain the water or oil from the tuna and add it to the pan along with salt to taste. If using fish fillets instead of canned fish, see the note section.
6. Mix everything well and saute the tuna for around 10 minutes. Allow it to cool.
7. In a large bowl, combine the cooked fish and mashed potatoes using your hands. Do a taste test and add more salt if needed.
8. Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape. Place it on a plate or tray.
9. Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside.
10. Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs.
11. Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.
12. Place the cutlets slowly in the pan and fry each side on medium heat for 2-3 minutes until golden brown. Drain onto paper towels.
13. Serve these tasty fish cutlets with ketchup, onion salad, mint chutney or any dip.

Note

1. You can use Fish Fillets instead of Canned Fish. I have made these fish cutlets with Tilapia Fillets and it tasted good.
2. If using skinless & boneless fillets, wash it thoroughly and cut it into medium sized pieces. Follow the same procedure. While cooking the fish, stir frequently with a spatula so that the fish breaks down into small pieces. You need to saute the fillets for around 15 minutes.
3. Alternatively, you can microwave the fillets for 4-5 minutes until tender. Shred the fillets using a fork and then saute it with the other ingredients in the same manner. This will reduce the cooking time.
4. If using Fish with bones like King Fish, boil the fish with salt and turmeric until done. Remove the bones and shred the fish. Saute it with the remaining ingredients.
5. You can easily make 20 cutlets with 2 Cans of Tuna.

Malanga Root or Yautia

Malanga Root is related to a similar tuber called Taro (Colocasia esculenta). Taro is known as Chembu in Malayalam and Arvi/Arbi in Hindi. Both Malanga and Taro roots look similar and is often a cause of confusion. However, the leaves of both plants are different. Taro belongs to the Colocasia family whereas Malanga belongs to Xanthosoma family. To add to the confusion, both Malanga and Taro are not roots but underground stems (corms). Unlike Malanga, Taro contains certain irritants which can cause skin rashes. Taro should always be thoroughly cooked to prevent a allergic reaction. Wear a gloves while handling Taro.

Boiled Malanga/Taro (Chembu Puzhungiyathu)

We tried Malanga Root number of times and we found the taste to be exactly the same as Taro (Chembu). The easiest way of preparation is to peel the skin and boil the root. Enjoy the Boiled Taro/Malanga (Chembu Puzhungiyathu) with a spicy chilly-shallot dip.

Ingredients

1. Malanga Root/Taro (Chembu) – 3 to 4 large ones (1 kg approx)
2. Water – as needed
3. Salt – to taste

Preparation Method

1. Peel the skin from the Malanga root and wash it thoroughly.
2. Chop each root into 4 or 5 big pieces.
3. In a large pan, boil the Malanga in salted water until tender but firm. Be careful not to overcook the Malanga.

Chilly Shallot Sauce

1. Shallots – 6 to 8
2. Green Chillies – 4 (Alter according to your spice tolerance)
3. Tamarind – a small piece (Alternatively, use 1 tsp Tamarind Paste)
4. Salt – to taste
5. Coconut Oil – 1 tsp

Preparation Method

1. Grind shallots, green chillies and tamarind to get a coarse paste. Alternatively, you can use a Mortar and Pestle.
2. Add salt to taste and and top it with a teaspoon of coconut oil. Mix everything nicely and serve with Malanga or Taro.

Peanut & Jam Bread Bites

You just need 3 ingredients to make these beautiful crunchy rounds – bread, jam & peanuts. You can use White Bread, Wheat Bread, Multi-grain or anything you prefer. These yummy bread rounds taste more like a jam roll and you will love it for its simplicity.

Peanut & Jam Bread Bites

Ingredients

1. Bread Slices – 4 (I used Whole Wheat Bread)
2. Jam – 3 to 4 tsp (I used Plum Jam)
3. Crushed Roasted Peanuts – 8 to 10

Preparation Method

1. Cut out discs from each bread using a glass & knife or a cookie cutter.
2. Spread jam on one side of each disc and sprinkle the crushed peanuts.
3. Arrange on a plate and serve these sweet bread rounds.

Casual Cracker Canapes

Your daily canapes don’t have to be fancy like the ones served at formal dinner parties. Grab a few ready-made Toppings and a few crackers of your choice and you are ready to assemble your canapes. I like salsa and relish on my crackers. You can try mayonnaise, cheese, bacon, ham, tuna, shrimp, fruit and so on. Kids will definitely love these colorful canapes.

Casual Cracker Canapes

Ingredients

1. Keebler Club Crackers (Original/Reduced Fat/Multi Grain)
2. Spicy Chunky Salsa
3. Sweet Pickle Relish

Preparation Method

1. Spread 1/2 tsp of salsa or relish or even both on each cracker.
2. Arrange it on a serving platter.

Microwave Apple Cracker Dessert

We have also had this for breakfast and as a quick evening snack. You need to use really Sweet Apples for this recipe and it will taste delicious. What better way to finish your apples?

Ingredients

1. Apples (Any Sweet Variety) – 4 small (I used Golden Delicious Apples)
2. All Purpose Flour – 2 tbsp
3. Brown Sugar – 1 tbsp
4. Sugar – 1 to 2 tbsp
5. Milk – 3/4 cup
6. Ginger Powder – 1/4 + 1/4 tsp
7. Cinnamon Powder – 1/4 tsp

For the Topping

1. Keebler Club Crackers (Original/Reduced Fat/Multi Grain) – 5 to 6 pieces
2. Brown Sugar – 1 tsp
3. Milk – 1/4 cup
4. Honey Roasted Peanuts – A handful (optional)

Preparation Method

1. Peel the apples and slice it into small uniform pieces.
2. Mix these apple pieces with 2 tbsp flour, 1/4 tsp Ginger Powder, 1/4 tsp Cinnamon Powder and 1 tbsp Brown Sugar.
3. Spread the apple pieces in a large Microwave Safe Dish and microwave it for 3-4 minutes until the apples are tender.
4. Meanwhile, mix 3/4 cup of milk, 1/4 tsp of ginger powder and 1-2 tbsp sugar in a bowl.
5. Pour milk over the apples and microwave for another 3 minutes.
6. The apples would have absorbed most of the milk by now. Mix everything together.
7. Crumble the crackers using your hands and spread it over the apple & milk mixture. Sprinkle a few tablespoons of milk and 1 tsp brown sugar on top of the crackers.
8. Continue to microwave the mixture for 4 minutes and allow it to cool.
9. Serve this yummy dessert along with a handful of honey roasted peanuts (optional).

Note

1. If you do not have Club Crackers, you can substitute it with 2 Slices of Bread or Cookies and it will still taste good.
2. Feel free to increase or decrease the amount of sugar.

Chicken & Vegetable Sandwich

You can use the same filling to make Patties. I usually avoid Bread Crumbs & Deep Frying while making Patties to keep it healthy. Instead, I spray cooking oil on a non stick skillet and sear the patties. If you have Frozen Diced Vegetables, you can make this quickly. Serve this chunky filling on any Whole Grain Bread for a healthier version.

Chicken & Vegetable Patties

Ingredients

1. Boneless & Skinless Chicken Breast – 1 half
2. Diced Mixed Vegetables of your choice (Fresh/frozen) – 1.5 cups (I have used Frozen Beans, Carrots, Peas & Corn)
3. Diced Onions – 1 small
4. Red Chilly Powder – 1/2 tsp
5. Garlic Powder – 1/4 tsp
6. Pepper Powder – 1/2 tsp
7. Salt – to taste
8. Oil – 1 tbsp

For Marinating the Chicken

1. Pepper Powder – 1 tsp
2. Garlic Powder – 1/2 tsp
3. Ginger Powder – 1/2 tsp
4. Spicy Brown Mustard – 1 tbsp (optional)
5. Lemon Juice – 1 tbsp
6. Salt – to taste

For Patties

1. Egg – 1
2. Bread Crumbs – 1/2 cup
3. Oil – as needed

Preparation Method

1. Clean the chicken breast and trim any visible fat. Mince the chicken into small chunky pieces.
2. Marinate the chicken with the above ingredients.
3. Meanwhile, microwave the vegetables along with little water and salt for 3-4 minutes.
4. Heat oil in a non stick pan and saute onions until translucent.
5. Add the marinated chicken pieces and saute for around 5-7  minutes stirring occasionally.
6. Drain the water from the vegetables and add it to the pan.
7. Continue sauteing everything for 5 more minutes until the vegetables are cooked.
8. Reduce heat and add garlic powder, red chilly powder, pepper powder and salt to taste. Mix everything well.
9. Remove the mixture from heat and allow it to a cool.
10. Once cooled, grind everything coarsely in a food processor. Make sure you it remains a bit chunky.
11. Spread this chicken & vegetable filling on a slice of bread for making a sandwich. Serve the sandwich with ketchup.
12. You can also shape it into patties of desired size. Dip the patties in beaten egg and then coat it with bread crumbs. Deep fry the patties.
13. For a healthier version, mix 2 tbsp of bread crumbs into the filling and shape it into patties. Spray cooking oil on a non stick skillet and sear the patties for a few minutes on each side. Serve it on a bun topped with Tomato, Cucumber, Lettuce or any other toppings.