Friday 03 / May / 2024
ORIENTAL POTATO CHOPS
This is a mix of potatoes, noodles, and bell pepper wrapped in breadcrumbs and fried crisp. Have it for supper or as a fabulous starter.
Ingredients
For the noodles and bell pepper stuffing
200g egg noodles
½ tablespoon oil for coating the noodles
2 tablespoon oil for stir frying
2 to 3 red or green chillies, broken and deseeded
11/2 teaspoon finely chopped garlic
3 to 4 spring onions, finely chopped
1 carrot, finely chopped or julienned
1 capsicum, finely chopped
1 teaspoon finely chopped celery
½ tablespoon soy sauce
¼ teaspoon rice or white vinegar
Salt and pepper as required
For the outer covering
750g potatoes boiled and peeled
1 tablespoon corn flour/ rice flour
1 egg beaten
3 tablespoons bread crumbs
3 tablespoons oil for shallow frying
Salt as per taste
Preparation for the noodles and stuffing
Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. Drain and rinse noodles. Add oil and mix. Keep the noodles aside. Heat oil in a wok. On medium flame add the chillies and garlic. Sauté for a minute, then add the finely chopped spring onions. Increase the flame and stir fry for 3 minutes. Add the carrots, capsicum and celery. Stir fry the capsicum on a high flame till they start getting slightly browned from the edges. This will take about 2 to 3 minutes after adding the carrots. Add soy sauce and stir. Add the noodles and toss it well and stir fry for a minute on high heat. Season with salt and pepper. Add vinegar. Continue to toss and cook the noodles on a high flame for a minute. Toss the whole mixture well and then add the chopped spring onion greens to the noodles. Your stuffing is done.
For the outer covering
Boil potatoes until tender. Peel off their skin. Add salt and rice flour. Mash them. Dust some flour on your palm make small balls of mashed potato. Make small cavities with your finger shaping it like a small bowl. Place small amount of filling over it. Cover the edges without any breakages. Dip these balls over beaten eggs and roll them over bread crumbs or semolina. Heat some oil. Reduce the heat and shallow fry the chops. Fry until golden brown and crisp from both sides. Repeat the same with the rest of mince and potatoes. Serve the chops hot with sauce or food or salad.
INDIAN MUTTON CHOPS
Succulent lamb chops marinated in Indian masala and deep fried in egg serves as a delectable appetiser that will surely win your guests and family’s hearts.
Ingredients
1/2kg mutton chops
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
3 tablespoons yoghurt
2 teaspoons red chilli powder
1 teaspoon garam masala powder
Salt to taste
4 eggs beaten
Oil for deep frying
Preparation
Clean and wash the mutton chops thoroughly. Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife. Add the ginger garlic paste, turmeric powder, yoghurt, red chilli powder, garam masala and salt and marinate for one hour, preferably in a refrigerator. Pressure cook the chops till done with little water. Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the water dries up. Now dip the chops in egg batter and deep fry. Serve hot with green mint chutney.
ASIAN CHICKEN CHOPS
This super tender chicken wrapped in a crunchy batter, smothered in a rich tomato sauce will be a new family favourite.
Ingredients
Chicken
4 - 6 pieces boneless, skinless, chicken thighs
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Sauce
2 tablespoon butter
1 small onion, cut into thin rings
4 tablespoons ketchup
1 teaspoon chicken stock powder
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon corn starch mixed with 2 tablespoons water
Coating and Frying
2 cups flour
2 eggs, beaten
2 cups panko breadcrumbs
Oil for frying
Preparation
Pound the chicken to medium thickness (about 1/2 an inch thick). Place chicken in a large ziplock bag. Add soy sauce and Worcestershire sauce. Mix well. Let it marinate for at least 3 hours or overnight. For the sauce in a small saucepan, melt butter over medium heat. Add onion. Sauté until onions are soft. Add ketchup, chicken stock powder, water, brown sugar, and corn starch mixture. Bring to boil, stirring until the sauce thickens up a little bit. Turn off heat; set aside. Heat up cooking oil over medium heat in a skillet or large frying pan. Dip chicken in flour, dip in egg wash, then into breadcrumbs.
Fry chicken till golden brown on each side. Pour sauce over chicken just before serving. —[email protected]
