After “EPIC” being used to describe the most non-epic everyday things – the morning omelette, the bun from the tea kadai, discounted buffet spread with the groupon coupon, the 127th selfie against the brick wall, your new haircut, the son’s first drawing of an elephant that actually looks like a car, three friends meeting at the coffee shop, the family wedding that others don’t really care about except to see if you’re fat too and the dress you ordered online that looks nothing like Deepika Padukone’s outfit, I don’t know anymore what people intend when they say “EPIC”. Then what are Mahabharata and Ramayana? I thought those were EPICS.
My most hated word of 2017
It shows a certain laziness, an unwillingness to look for the right word, and an almost obnoxious need for attention. I thought “awesome” was overused and irritating. But “EPIC” has surpassed that. “EPIC” is my most hated word of 2017. What words do you think are most over-used? Which are the ones you can’t stand. Let me know in the comments. I’d love to hear.
The new year is coming up fast along with plenty of holidays and parties. If you need a delicious make-ahead party snack, look no further than this chicken cutlet(try these chicken vadai too). This chicken cutlet recipe will come in extremely handy as it ticks all the boxes for a good party appetizer – it is absolutely lip-smacking, it is crunchy and deep fried and it is 90% make ahead – you can make these days ahead and freeze them and fry them up before your party.
Make Chicken Cutlets if you want to feel sophisticated
Hasini and Yuvan absolutely dig these chicken cutlets. They ate these all week. I loved the feeling of having read-to-fry cutlets in the fridge. It made me feel all sophisticated and prepared and in-charge of things when I really wasn’t any of that. If you want to feel sophisticated, make these chicken cutlets and stove them away in your fridge. Let me know how it feels later on. Just try not to say “EPIC”.
- Chicken mince – 500 gm
- Potatoes – 2 medium sized, boiled, peeled and mashed
- Onion – 1 large chopped fine
- Green chillies – 4 chopped very fine
- Kashmiri red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Cumin powder – 1 tsp
- Garam Masala powder – ½ tsp
- Salt to taste
- Oil – 2 tbsp
- Corn flour – ¼ cup
- Water – ½ cup
- Bread crumbs – 2 cups
- Oil for deep frying
- Boil potatoes in a pot of water till tender. Peel and mash. Set aside.
- To a kadai or pan, add 2 tbsp oil. When oil turns hot, add the chopped onions and green chillies and saute for a few mnutes. When the onions turn translucent, add the chicken mince, mix well and cook for 5 minutes. When the chicken is cooked through, add the spice powders and salt and mix well. Cook covered for 3-5 minutes. Open, mix well and switch off. Cool slightly.
- Transfer the cooked chicken mince to a mixie jar and pulse-grind very briefly without adding any water – just a few turns of the mixie until the chicken mince is slightly coarse ground. Transfer the coarse ground chicken mince mixture to a large bowl. Mix in the mashed potatoes and knead briefly to make a homogenous mixture.
- Add the corn flour to a separate bowl and add ½ cup water to it. Mix well to form a runny dipping slurry.
- Tip the bread crumbs onto a shallow plate and spread it out evenly.
- You’re ready to assemble the chicken cutlets. Pinch lemon sized balls of the chicken mince mixture, flatter into a thick disc, dip in the cornflour slurry and dredge in breadcrumbs making sure all sides are evenly coated. Place the breadcrumb coated cutlets in an airtight container. Repeat with rest of the chicken mince mixture to make more cutlets.
- Chill the cutlets in the fridge for an hour or more.
- Heat oil in kadai for deep frying. When the oil turns hot, drop the breaded cutlets into the hot oil making sure not to crowd the kadai. Turn heat to medium and cook till the cutlets are golden brown on all sides. Remove with a slotted spoon to absorbent paper. Serve hot with ketchup. Enjoy!