Chicken Cutlet

Ingredients (10-12 cutlets)
Boneless Chicken - 3/4 cup ,cooked and minced
Potato- 1 medium, peeled,cooked and mashed
Onion- 1 medium, finely chopped
Green chillies- 2-3 chopped
Ginger - 1 tsp chopped
Garlic- 1 tsp chopped
Black pepper powder- 1 tsp
Fennel seeds- 3/4 tsp
Garam Masala -1/2 tsp
Egg - 1 beaten 
Bread crumbs - 1 cup (I used store bought bread crumbs, but it can be made at home )
Salt
Curry leaves
Direction
1. Cook chicken with salt and water in a vessel, cool it and then mince using fork or a mixer .Cook potato and mash it .Keep both of these aside
2. Heat oil in a pan add the fennel seeds, followed by curry leaves,ginger, garlic, green chillies and onion .Saute till onion turns soft and light brown.
3. Add the pepper powder and garam masala and mix well.
4. Add the minced chicken followed by mashed potato.Mix everything well.Check salt .Switch off heat and allow it to cool .
5. When the mixture is cooled or bearable warm , make small balls out of it using hands and make shapes of your choice-round, oval or cylindrical. 
6. Dip the cutlets in beaten egg and roll them in the bread crumbs.Take care to completely cover it with bread crumbs.
7. Deep /Shallow fry it in oil .Serve hot with onion salad and tomato ketchup !!!
Note :1. You can keep the  bread crumb rolled cutlets in freezer for 1-2 weeks in ready to fry form in air tight containers.
2.You can make beef or mutton cutlet with the same recipe.
3. Vegetable cutlets can be made with more vegetables -beans, carrot ,peas etc in place of chicken.
How to make Bread crumbs : Any type of bread can be used -white, wheat ,sour dough ..etc.Allow it to dry in room temperature.Or bake them in oven 300 F for 10-15 minutes,lined on a baking sheet.Flip them in halfway so they get dried uniformly.
Dry until it can be crumbled in a mixer/blender .Remove from oven and cool.When it is dried well crumble them in a mixer/blender/ food processor to a coarse texture.You can keep it in freezer in air tight containers.
Onion salad : Crush thinly sliced onion with a pinch of salt and one tsp of lemon juice.

Bread Butterscotch Pudding

Ingredients

Bread - 10 slices, cubed , (removing side skin is optional)

Egg-3 at Room Temperature

Sugar- 3/4 Cup (1/2 + 1/4 cup)

Milk- 3 Cup

Butter - 50 gm

Method

1. Separate the white and yellow of the eggs into two different vessels.

2. Beat the yellow with a spoon and add the milk into it.Mix well and keep aside.

3. Caramelise  half cup sugar in a thick bottomed vessel.When the sugar starts melting ,give occasional stirring. 

4.When the sugar is completely caramelised ,it turns golden brown color.Turn off the stove and  add butter to it. It melts ,mix it well with the caramelised sugar.Allow it to cool by removing from the stove and keeping aside .

5.When it is cooled , add the milk- egg yellow mix to the caramel syrup and mix well. If the caramel syrup becomes hard, you can heat it with 1/4 cup water and make it into fluid state . Take care not to add very hot caramel syrup to the egg-milk mix, because the egg will get cooked.

6. Arrange the bread pieces in a buttered baking pan.Pour the caramel syrup- milk mix to it and allow bread pieces to soak in it 

5. Meanwhile beat the egg white,adding 1/4 cup sugar occasionally.Beat it well to a thick meringue stage/stiff peak .

6. Spread the meringue above the soaked bread pieces and mix lightly with it using a fork .Allow it to seep into the bread-caramel syrup mix.

7.Preheat oven to 375 F /180 C and bake for 35-45 minutes .or until the top develops a golden brown color crust. 

8. Cool and keep it in refrigerator.

# Pudding in the picture looks thin because my baking dish was over sized for the quantity of ingredients

Recipe courtesy : Lakshmi Nair - Magic Oven