Saturday, May 29, 2010

Chicken Cutlets with Coriander-Mint chutney

Last Week's recipe
Steamed chicken  and potaoes with salt, pepper, ginger, garlic, cummin, green chillies and chopped corainder.
Dipped in a cornflour-water batter and rolled in home-made bread crumbs
Pan fried in vegetable oil.

 Served with a fresh mint-coriander chutney.

Coriander Mint Chutney
Ingredients
2 cups of loosely packed fresh Spearmint leaves, roughly chopped
1 and 1/2 Cups of fresh coriander, roughly chopped
2 hot green chillies or more according to heat level
1/2 tsp whole dried coriander seeds, lightly crushed
1/4 tsp cummin seeds
1/4 tsp saunf
4 cloves garlic, chopped
1 tbsp  ginger, chopped
1 tbps of black tamarind paste
Salt for seasoning
Water

Method

Lightly powder the whole coriander, cummin, green chillies and saunf. Keep aside.
Grind the mint, coriander, ginger  and garlic into a smooth paste adding water accordingly.
Add the tamarind paste, coriander, cummin and saunf and process for 10 seconds.
Add salt and mix well.

This recipe goes to Green Gourmet event hosted by the Preeti of Write Food .

9 comments:

  1. looks awesome dear! I love the pic...a neat look. Thanks for sending this to green gourmet.

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  2. Slurppp!!!lipsmacking cutlets with awesome green chutney..feel like grabbing some..

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  3. Thanks Preeti and Priya!

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  4. looks great.. crunchy and delicious... nice snaps too

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  5. I love the look of your chicken cutlets and mint chutney. Honestly, I have never had chicken cutlets with a mint chutney.

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  6. :-) Thanks Pree, Thanks everyone!

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Thank you for your valuable feedback!