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Friday, May 29, 2015

Cantaloupe(Musk Melon)- Strawberry Popsicle | Summer Treats

Popsicles are so easy to make and hardly require any expertize to prepare.They can be made with any fruits and vegetables of your choice with the natural colors.Though kids eat cantaloupes but they don't favor this much.So,I decided to sneak this in as popsicle with a tiny bits of strawberries.This really worked and now they have started to demand cantaloupes as popsicle 'Only',no eating just like that.Ultimately my work is increased but still if they nod a 'yes' to eating this way as popsicle,am happy feeding them as a mom too.Do you agree,moms?? Cantaloupes are readily available in summers and popsicles are best for this weather too.Just to add a few more benefits of trying cantaloupes,they are an excellent source of vitamin A,beta carotene(which helps prevent colon,prostate and many other cancers) and has moderate amounts of potassium.Hope you all love this summer treat,enjoy with your loved ones!!

Preparation time~ 10 minutes
Cooking time~nil
Serves~4 popsicles
cantaloupe puree 2 cups
strawberry 4 hulled and sliced
sugar if needed

  • Wash and peel the cantaloupe.Dice it in cubes.Blend the chopped cantaloupe smooth and add sugar if needed,mix well.(I added half a tsp of sugar in kids popsicles just to make it tempting for them but otherwise didn't add any sugar for us).
  • Add the blended puree in 1/4 portion,cover and freeze for 1 hour.After an hour,add sliced or chopped strawberries in the cup and pour the remaining puree in all the molds to fill them.
  • Cover with a cling wrap and insert ice cream sticks in the center piercing through the cling wrap(so that it stays in position).If using popsicle molds with sticks in them,then there is no need of covering with cling wrap and ice cream sticks.
  • Freeze over night or a minimum of 5-6 hours until set.Once set,dip the mold /glass in hot water or under tap water for 45 secs.Twist and loosen slightly holding the stick and pull out.Enjoy immediately before it starts to melt down.

* I just used steel tumblers,covered with cling wrap and inserted ice cream sticks.Or use disposable glasses with ice cream sticks,both works fine.
* You can avoid using strawberries and make it plain too.

Related posts
*Cantaloupe Icecream
*Strawberry Popsicles
*Strawberry Icecream

Wednesday, May 27, 2015

Malabar Style Chemmeen Curry | Prawns Curry (Step by Step Pics)

Prawns are favourite among kids in my family.They love the curled up shape and also prawns are easy to pop in the mouth (no bones).I am not sure if this is the authentic style prawns curry recipe practised in Malabar regions, but I saw this video recipe(in a cookery show), where in the show they mention this as Malabar Prawns curry.I have tried this curry twice now, and you know the reason-all loved it.Hope you all like it !!

The recipe reel is here, check out YouTube #shorts .

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~5-6

prawns 1 lb(1/2 kg)
shallots 2 tbsp sliced
ginger chopped 1tbsp
garlic chopped 1tbsp
green chillies 2-3
tomato 1 chopped big pieces
pepper powder 1/2 tsp
turmeric powder 1/2 tsp
*kashmiri chilly powder  1 tsp
fenugreek seeds 1/2 tsp
coriander powder 2 tsp
tamarind paste 2tsp
salt to taste
coconut oil 2tbsp +1 tbsp

to grind
shallots 2-3
ground coconut 1/2 cup
garlic 1 clove
aniseed/ perinjeerakam1/2 tsp

  • Clean,de vein the prawns.Rub a little salt and lime juice,leave aside for15 minutes.Wash under running water 5-6 times or until water runs clear.(I marinated the prawns with 1/4 tsp turmeric powder and 1/4 tsp pepper powder for half an hour but that is optional)
  • Heat a clay pot,add 2tbsp of coconut oil and wait till its hot.Add the fenugreek seeds.Saute and then add shallots,curry leaves followed by chopped ginger,garlic and green chillies.Saute till the shallots turn lightly golden in color.
  • Now add the spice powders(turmeric,chilly,coriander and pepper powder) on low heat and saute until the raw smell disappears.Add in the tomatoes and cook until tomatoes turn mushy.
  • Slide in the cleaned prawns and combine well with masala.Add a cup of water,salt and bring to a boil.Cook covered for 5 mins.

  • In the meantime,grind coconut,shallots,garlic and aniseed with water until a smooth paste.
  • Add the tamarind paste,ground paste and 1/2 cup water(if you want the gravy more watery then add more water).Let the mix come to a soft boil on medium heat and then simmer for 2 minutes,you can see oil separates slightly.Switch off flame and add a tbsp of coconut oil,few curry leaves on top.
  • Leave covered for 10 mins and then serve.

* You can use ginger-garlic paste too instead of finely chopped ginger and garlic
*If you wish to have very spicy curry then add 1/2 tsp of hot chilli powder + 1/2 tsp of kashmiri chilly powder.
*I have included the turmeric powder and pepper powder used for marination in the ingredient list.I just divided and used but if you aren't marinating then use the mentioned just like that.
*If you don't like the aniseed/perinjeerakam flavors in fish curry,omit while grinding coconut.
*Don't overcook the prawns else it becomes rubbery.

Tuesday, May 26, 2015

Kerala Style Mullu Murukku | Rice Chakli (Step by Step Pics)

Ari murukku or Mullu murukku is one which I loved my mom's version the best, and I grew up munching these crispy ones.My mom used to make large batches and we(me & my sister) loved finishing them off, getting in and out of the kitchen.Mom always prepared all snacks at home and I think have inherited that quality from her.I too make the majority of the snacks for kids and rely on store brought ones once in a while.Murukku as such needs no introduction to South Indians, a crunchy fried roundel made of urad dal and rice flour.

These are very addictive with a cup of tea.Kids love my mom's preparation of murukku and I bring with me always a big pack of murukku filled with added love, affection and care.I followed the same recipe word to word(that my mom follows) and the outcome is in pics.I have tried this recipe a few times now, and it is foolproof.In this recipe, the urad dal is pressure cooked and ground to add to the rice flour.This way the murukku is tastier and gives a lighter colour when fried(mom's verdict).Do try & enjoy !!

For all Kerala snacks recipes, click here.

for dough
roasted rice flour /idiyappam podi 2 cups
whole urad dal/uzhunnu 1/3 cup
sesame seeds white or black/ellu 1tsp
cumin seeds/jeerakam 1/2 tsp
salt 1/2 tsp
asafoetioda/hing/kayam powdera pinch
oil 1 tbsp 

oil for deep frying

  • Wash the urad dal and add to the pressure cooker with enough water just above the dal to cook.Cook in pressure cooker for three whistles until the water is used and the dal is cooked well.It shouldn't be over cooked and mushy nor under cooked.Wait for the steam to release and then grind this dal using left over water and add more water if required to a smooth paste.
  • Roast the rice flour on low medium heat without browning the flour(takes about 3- 4 minutes on medium flame).Let it cool completely,add salt and asafoetida.Add the ground urad dal in the rice flour.Add the sesame seeds,cumin seeds and combine well (you may have to add extra water to knead the dough smooth,so keep a cup of boiling water ready to add in the dough.Add as needed,you may not require the entire amount of water)

  • Knead the dough smooth like for idiyappam.Scoop out small portions in the mould and close it tightly(use the star plate in the mould).Press down the mould by holding the mould on a banana leaf or parchment paper and make round concentric circles of 3 or 4 layers closely, cut the end and fix to the previous circle securely so that it doesn't open up when frying.

  • Repeat the same step and make more murukku.Heat oil in a deep wok/kadai upto 2" deep on medium flame.When the oil is sizzling hot, add a small portion of the dough and check if oil is ready.If it comes up immediately, then oil is ready to fry.Slide in  the made murukku in oil and fry on medium flame.When one side is slightly done or browned, then flip the other side.Turn and fry both sides until slightly browned, drain using a slotted spoon and place on layers of paper towel.
  • Repeat the same steps of filling the dough in mould and making murukku.Fry them in oil in batches(don't overcrowd the wok when frying).

*You can add 4 tbsp of urad dal flour to make this murukku too.But as per my mom, the murukku prepared using this method gets browned faster.
*Adding boiled water to knead the dough makes smooth murukku.
*Don't leave the shaped murukku open.Leave them covered, as they may dry out and may separate from sticking. OR Make as much required for the next batch.Leave the unused dough covered at all times.
*Keep the oil on medium heat.Don't increase heat, as they may get browned faster on the outside and may not cook inside.Also, if you leave the oil too low, then the murukku drinks up more oil.
*Cool completely before storing in airtight containers.If you make bigger batches, then store the daily use one separately, as frequent opening the jar may make the left over murukku soft.

Click this link for all kerala snacks(palaharam).

Enjoy with a cup of tea !!

Saturday, May 23, 2015

Mango Ice cream(Eggless) | No Cooking Recipes (Step by Step Pics)

I love making ice creams at home and as we are approaching summer in the next few days,ice creams are best to enjoy in this perfect weather.Homemade ice cream also gives us an advantage of making our own flavor of ice creams  with no added preservatives,fresh and pure.You don't actually need an ice cream maker to get a smooth ice cream.With few trials,you can become an expert in churning your own flavor of ice creams.I already have a mango flavored ice cream with just two ingredients-duet ice cream,check that out here.Duet ice cream is perfect for adults as its a fat free version of ice cream with just fruit and you can enjoy the same flavors.But with kids,they need the same look and taste alike ice cream from stores.And so we end up adding cream.This is one such ice cream that can be whipped in  few minutes and can be enjoyed after freezing.We love mangoes and mangoes are pretty much everywhere in season.How about trying this ice cream with your favorite fruit?? Do try and enjoy !!

Click this link for all mango recipes(ripe and raw) from this space.

Preparation time~ 15 minutes
Cooking time~nil
Serves~6 scoops

mango 1 large (1/2 cup puree)
heavy cream 1/2 cup
milk 1/2 cup
sugar 1/2 cup
vanilla extract 1/2 tsp

  • Chill the bowl to beat whipping cream for 15 minutes in freezer and then,add whipping cream to the bowl and beat until soft peaks about 2 minutes on medium speed.
  • In the meantime,wash & peel the mangoes.Chop them in cubes and add to the blender,discard core.Puree the mangoes (without adding any water) to a smooth paste.
  • Mix sugar and vanilla extract to this and combine well until sugar is dissolved.Add milk to this and mix well.If you feel there are lot of fibers in the mango then strain the mix(I didn't find any so omitted this step)
  • Gently add this mixture to the whipped cream and fold in completely(gives a custard color).

  • Cover it air tight and freeze for 2 hours until its lightly set.If you have an ice cream maker,then go ahead with the manufacturer's instructions.Add this mixture to the blender and blend again smoothly.Pour back to the same bowl and cover.Freeze overnight to get smooth delicious ice cream.

* You can make the same ice cream with store brought mango pulp too.
* Add a few strands of saffron or add yellow food color too.I haven't added any food color or saffron threads.
* If you have time,try repeating the step of freezing and blending one more time which breaks the ice well and gives more smoother ice creams.
* I just made a small quantity as I didn't have whipping cream for a larger batch,but few days later made a big batch by doubling this recipe.

For more ice cream recipes,check the link.

Thursday, May 21, 2015

Nadan Green Peas Curry | Pacha Pattani Curry | Kerala Style Green Peas Masala

Green peas curry(Kerala style) is a delicious vegetarian accompaniment served with appams.My family loves this curry with paaalappam(yeast free) lot.You can even serve chapathis with this curry,tastes good.Usually,dried green peas is used for making this curry but mature firm frozen green peas also works good in making this curry.The coconut milk adds flavor,consistency and taste to the curry.You may have wondered the reason behind a few crispy laced ones and other soft,we have a mixed response in terms of cripsy laces of paalappams in my family.And so tend to make both crispy and soft ones.Do give it a try !!

Check out -Wheat paalappam, Kallappam

Preparation time~15 minutes
Cooking time~ 25-30 minutes
Serves ~7-8 
green peas 1.5 cup
sweet onion 1 medium sized
ginger chopped fine 1.5 tsp
garlic chopped fine 1.5 tsp
tomato 1/2 chopped
turmeric powder 1/4 tsp+ 1/4 tsp
chilly powder 1/2 tsp
green chillies vertical slit 1
coriander powder 1tsp
garam masala 1/4 tsp
coconut milk thin 1.5- 2 cups
*coconut milk thick 1/4 cup
curry leaves a sprig
oil 2tbsp

  • Thaw the green peas and pressure cook for 2 whistles by adding water,salt and 1/4 tsp turmeric powder. OR Soak the dried green peas(1 cup) overnight and then pressure cook for 3 whistles with water,turmeric powder and salt.
  • Heat oil in a pan and add the ginger and garlic.Saute for a minute and then add sliced onion along with green chillies and curry leaves.Saute until onion turns translucent.Add in the tomato,and cook until mushy.Add spice powders on low flame and saute until a nice aroma sweeps.

  • Add the cooked green peas with remaining water,add the thin coconut milk(add 1. cups of milk and see if the gravy is not very watery,in that case stop and don't add upto 2 cups.Else go ahead and add 2 cups,this totally depends on the amount of water left out after cooking green peas with thin coconut milk).Adjust salt if required.
  • Cover and simmer on low medium flame for 5-7 minutes until the peas gets a good spice blend,the tomatoes gets fully cooked and the gravy thickens slightly.
  • Add the thick coconut milk by reducing flame and when one or two bubbles starts to appear,switch off flame.Enjoy with paalappam or chapathis !!

* I have used frozen green peas that we get in Indian stores.The ones in American stores may not suit good for making this curry as they are very soft and sweet compared to these firm matured ones.
* Ideally,dried green peas is used for making this curry.Soak the dried green peas(1 cup) overnight and then pressure cook for 3 whistles with water,turmeric powder and salt.
* I added only 2tbsp of thick coconut milk as I used canned one and that is generally thicker.
* The gravy is not very thick,if you wish to have that then either add a mashed potato or cashew powder or almond powder or cook the peas(dried) slightly longer so that some of them gets mashed(with frozen peas you can't have the mashed effect).

For more traditional kerala breakfast recipes and accompaniments,click here.

Wednesday, May 20, 2015

Umm Ali(Step by Step Pics) | Om Ali | Eyptian Sweet Pastry Dessert

 Umm Ali is a Egyptian sweet pastry dessert that is easy to bake with a very few ingredients and tastes delicious.'Umm Ali' in its literal meaning is 'Mother of Ali',an interesting name of the dessert.When Meena @ Elephant and The Coconut Trees posted this recipe,I bookmarked immediately and waited for the right time to bake.And finally I baked for a potluck here,all loved it and am happy that I tried this dessert.This simply tastes yumm,though somewhat similar to bread pudding you may say.But puff pastry sheets adds a nice flaky crunch in between.We had it with a scoop of vanilla ice cream.I saw a few videos of Umm Ali on you tube in which the heavy whipping cream is whipped  to soft peaks and added as a top layer and then baked.I hadn't tasted this before and was making for potluck so didn't wish to do a try on that day (with new steps) so just skipped that(may be next time will try that way) and followed the same recipe.Thanks Meena for sharing this recipe.Just a word of caution-this is a rich dessert with nuts,whipping cream,condensed milk and puff pastry sheets,so plan accordingly.
Check out- Baklava Rolls 

Preparation time~ 20 minutes
Baking time ~ 30-40 minutes
Recipe source ~ Elephant and The Coconut Trees
Serves ~8
*puff pastry sheet 1pkt /croissants4-5/bread 4-5 slices
dry fruits and nuts 2.5 cups(I used almonds,cashews,raisins(black & golden),cranberry,apricot)
dry unsweetened coconut 1/4 cup
cardamom powder/vanilla/cinnamon 1/2 tsp(I used cardamom powder)
condensed milk 1/2 tin or 1/2 cup granulated sugar(I used condensed milk)
whipping cream 1 cup
milk 1.5 cups

  • Chop the dry fruits like apricot in small pieces and also the dry nuts like cashews,pistachio,almonds in small pieces.Mix them in a bowl and divide in two.
  • Bake the puff pastry sheets and bread in separate tray until crisp and flaky as per packet instructions(I use Pepperidge brand and so baked for 20 minutes at 400 degrees F)

  • Roughly break the puff pastry sheets and bread,divide in two portions and arrange one portion in a lightly greased square pan (8*8) as a single layer.I used a glass baking tray.Add half of the roughly chopped nuts and dry fruits.
  • Add dry unsweetened coconut and arrange the second layer of puff pastry sheets and bread.
  • Heat the milk,condensed milk,heavy cream until just warm.Add the flavoring(vanilla/cardamom powder/cinnamom powder).I used cardamom powder,mix well.

  • Pre heat oven to 350 degrees F and pour the whole milk mixture to the arranged layers in the tray(without disturbing the layers) such that the puff pastry sheets look floating in them.
  • Bake in the oven for 30-35 minutes until the top looks crispy and the liquid is mostly dried up.In the last 10 minutes,add the remaining the dry fruits and nuts chopped as the top layer(so that it doesn't get burnt up).
  • Cool on wire rack for 10-15 minutes and cut in slices,serve warm at room temperature with a scoop of vanilla or whipped cream.

* Puff pastry sheets or croissants give the actual flaky taste in between the pudding.But you can always substitute bread and puff pastry sheets too.
* I added an extra layer of dry unsweetened coconut in the top layer too along with dry fruits and nuts(optional step)
* You can add 1/2 cup water and 1/2 cup whipped cream too for a lesser fat version.
* You can serve Umm Ali just like that or with a dollop of whipped cream or scoop of vanilla ice cream.
* You can warm up the milk and condensed milk more as per your preference.You can even add whipped cream as top layer covering the nuts and dry fruits and then bake too.

Monday, May 18, 2015

Aloo Palak | Potatoes-Spinach Curry

I must admit a few things before kick starting this post.The confession is nothing other than about the greeny vegetable spinach.Although I liked this veggie in various other forms,but the pureed version was the least preferred one.Kids also had a sign of disapproval too,may be inherited gene.However,when I tried this version of the spinach things took over for something really good.I loved the taste of the gravy very much with the creamy taste of cashews and tangy flavors of tomato and yogurt.I made this curry with chapathis and so its dinner time;and no natural lighting too to click pics.Anyways,am sure all your worries regarding this green gravy comes to an end with this recipe.Kids also accepted the curry not whole heartedly but they still liked as they had potatoes in them too.Hope you try and don't just ignore by the looks of green,like I did earlier(I have already tried this 3-4 times now).

Preparation time~15 minutes
Cooking time~ 20 minutes
Recipe source :youtube video
Serves 4-5

palak a large bunch(1.5 cups puree)
potatoes 2 boiled & cubed
butter 1- 1.5 tbsp
tomato pulp from one tomato/4 tbsp
yogurt/curd 2tbsp
garam masala 1/2 tsp
sugar1/2 tsp
salt to taste
to grind
onion 1 medium sized
ginger 1" piece
green chillies 3-4
cashewnuts 1tbsp
cumin seeds powder 1/2 tsp

  • Wash,clean and chop the spinach leaves,keep aside.Puree the palak leaves until smooth,transfer to a bowl and keep ready.In the mean time,boil one tomato for 5 mins and then remove from water and remove skin.Blend to get tomato pulp,keep aside.Boil the potatoes in a pressure cooker for 2-3 whistles,wait to release pressure.Then peel skin and cube them.
  • Add the ingredients under 'to grind' and blend to a smooth paste with the addition of little water.
  • Heat a pan and add butter.Saute the onion paste for 4-5 minutes until it changes color and gets cooked well,dries up.
  • Add the tomato pulp,cook for 2 minutes.When its done,add the beaten yogurt,mix well.
  • Now add in the palak puree and add the remaining  spices;garam masala,sugar and salt to taste.
  • Add half a cup of water and let it simmer for two minutes.
  • Finally,add in boiled potatoes.Simmer for another minute until everything looks combined and bubbles appear at the surface.
  • Enjoy your greens with chapathis or naan.

* You can add fried potatoes in this gravy to make it richer.
* You can substitute potatoes for paneer or gobhi or koftas or other vegetables keeping the base gravy same.
* You shouldn't cover and cook greens or keep covered after cooking else the gravy color will change.You should also keep in mind not to overcook this gravy for long.

* Palak-Paneer
* Palak Chicken

Saturday, May 16, 2015

Brioche Rolls (Step by Step Pics)

Brioche is a pastry of french origin that is similar to a highly enriched butter and whose high egg and butter content gives it a rich and tender bread crumb.Brioche is eaten with dessert or tea.It is light and slightly puffy according to the proportion of butter and eggs.This recipe was suggested by Swathi @ Zesty South Indian Kitchen for the Baking Partners- March Challenge.The recipe is adapted from the famous pastry chef's book-Dominque Ansel :Secret Recipes.But I couldn't participate in the challenge as we were observing lent and so abstain from using eggs.This month baking partners challenge is a pound cake(which I have posted a similar one in my space) so just skipped that and made these brioche rolls.The original recipe was an orange blossom water brioche but I used rose water in these rolls.Am glad that I tried these super pillow soft rolls.It tastes great without any spread too.Try it and enjoy !!

Preparation time~2 hours 
Resting time~overnight+ 45 minutes
Baking time~ 10 minutes
Serves~10 rolls
bread flour 1 cup
granulated sugar 1/8 cup(2tbsp)
salt 1/4 tsp
instant yeast 1 1/8 tsp
eggs 2
unsalted cold butter 5.5 tbsp(77g)
grated orange zest from one orange
rose water /orange blossom water 1 tsp
whole milk 1/2 tbsp

  • In a bowl,combine the bread flour,salt,sugar,yeast and eggs.Mix well using hand or kitchen aid mixer using dough hook.
  • Mix everything until combined,knead well to develop gluten may be 10-15 minutes(when the dough leaves the sides of the bowl and pass the *window pane test).
  • Add in the cold diced butter and mix well,until its well incorporated.
  • Then add orange zest and rose water,mix again to get a shiny,smooth & sticky dough.
  • Lightly grease a medium bowl,transfer the dough to bowl.Cover with plastic wrap covered directly on the surface of the dough(to prevent skin from forming).It may take 1 1/2 hours for the dough to rise or become double in size.

  • Remove the wrap and punch down the dough by folding.Cover the dough again by plastic wrap pressed directly on the surface.Refrigerate overnight to relax the gluten.
  • When you are ready to bake,transfer the dough to lightly floured surface and divide the dough in small pieces and shape in rolls/balls.
  •  Grease the muffin tray,transfer the shaped rolls.Set aside for 45 minutes-1 hour until the rolls are puffed up.In the last 15 minutes of proofing,preheat your oven to 400 degrees F/205 degree C.
  • After one hour brush the brioche rolls with egg wash.Bake them for 10 minutes until golden brown on top.
  • Leave the brioche in pan for 5 mins and then carefully remove from pan by sliding a knife in the sides of each brioche.
  • Serve just like that or with a jam or nutella spread.

* If you don't have bread flour,then add 1tsp of vital wheat gluten  to the remaining all purpose flour(maida) to make a cup of bread flour.
* Window pane test is when you pull the dough using your fingers it thins out and doesn't break(like a rubber band).The dough looks like seeing through a sheet.

Enjoy the yummy spread !!

Thursday, May 14, 2015

Baked Chicken Nuggets (Step by Step Pics) | Kids Special

Do your kids love chicken nuggets?? I know many of them do,they are pretty addictive.Though not on a regular basis,but kids do demand for these often.I used to feed kids both the frozen and fresh nuggets too at times.When Cherie posted this recipe in her space long back,I bookmarked it right away.The recipe is taken from Australian weekly recipes.I watched this video about Jamie Oliver's food revolution which made me feel sick thinking that I was feeding all junk food to them.I tried this recipe soon after that,came out really good and was impressive.As it was my first attempt,I couldn't click any pics two years back.I had tried many other versions of nuggets like chopping them in bite sized pieces and coated with bread crumbs then frying or baking.However,none of the other recipes came close to the store brought nuggets.

This was welcomed by my kids whole heartily and initially I tried frying these nuggets.The fried version was the original recipe.Gradually with repeated trials,I modified to baked version for a healthier version.I added a drop of oil on each of this nuggets to give a crispy fried look and taste as I did for baked vegetable cutlets.These nuggets can be made before hand and can be freezed for future use.Microwave or pan fry after thawing,tastes great.If you happen to watch the above video,am sure you will never go back to store bought chicken nuggets.Give it a try and let kids enjoy healthy food !!

Preparation time~ 30 minutes
Baking time~25 minutes
Recipe source~ Cherie's Stolen Recipes
Serves~ 3 dozen
boneless chicken 750 gms(1.5lb)
bread slices 2
potato 1;medium sized grated
garlic finely grated 2 cloves
sweet onion 1/2,finely chopped
parmesan cheese 1/2 cup
chilli flakes 1.5 tsp
egg 1 
pepper powder to taste
salt to taste

to coat
bread crumbs 1 cup

  • Wash and chop the chicken in bite size pieces.Drain water in  a colander for 20 minutes.
  • Add the chicken to the blender with bread slices,cheese.Blend until smooth like we do for kebabs.
  • Remove in a bowl,add finely chopped onion,grated potato,grated garlic,chilli flakes,pepper powder and egg.Mix well,add salt as per taste.
  • Line two trays with parchment papers.Scoop out lemon sized ball,flatten and shape like nuggets and roll in bread crumbs.Place on the trays.Similarly,do for the rest of the mixture until you finish the mix.
  • Refrigerate the shaped nuggets with the tray for 30 minutes.

  • By the last 10 minutes,Pre heat oven at 400 degrees F.Remove the nuggets from refrigerator and add a drop of oil on each nuggets and then place the shaped nuggets in the oven.

  • Bake in oven for 12-15 mins and then flip the other side,add a drop of oil again on this side.Bake again for 7-10 mins or slightly browned in the under side.Remove from oven.
  • Serve warm with ketchup or wait till its completely cooled.Freeze the remaining in ziploc bags for over a month.

* I used chicken thighs but you can use chicken breast too(I personally like chicken thighs for the nuggets).If you are preferring the baking method and want them to taste close to any of the store brought nuggets,then add slight amount of chicken fat too.In deep frying,oil adds the flavor on its own(you can omit that).
* The nuggets may shrink slightly as it gets cooked so shape accordingly.
* You can add your favorite seasoning instead of pepper powder.
* Adding potato gives a binding to the mixture.
* Parmesan cheese can be replaced with any other cheese as per preference.
* In case,your mixture doesn't hold shape then add bread crumbs.

* Chicken Popcorn
* Dragon Chicken
* Chicken kebab
* Baked Chicken Rolls 
* Baked Chicken Cutlet