Chicken cutlet, easy make ahead party appetizer

Chicken cutlet

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”.  
Cauliflower pakoda

Cauliflower Pakoda

Did you realize I’ve not blogged in 3 weeks?  … No? Thanks I’ve been working on transitioning Foodbetterbegood to its own domain – Foodbetterbegood.net complete with a cleaner prettier layout, printable recipe card, easy to search pictorial recipe index and easier subscription option! Most of the work’s done but there’s still some more that I am pegging away at. But I couldn’t wait any longer. So here it is. Look up… at the address bar of your browser. You are here! Welcome! If you are an ardent fan of Foodbetterbegood, I suggest you subscribe using the subscribe button. I am not sure if subscribers on the old site will receive the new posts.  Or you could follow on Facebook, Instagram, Google+ or Pinterest. Take a seat. Have some cauliflower pakoda. These cauliflower pakoda are dangerously addictive; the kind of addictive that gets your hand into a nice rhythmic action, popping one after another into your mouth. These are irresistibly tasty. Add some company, some conversation, a cup of hot coffee or a book and you have yourself a nice, cosy evening. Whoever thought of selling hot cauliflower pakoda on the beach, was obviously a connoisseur. Seated on comfortable plastic chairs twisted down into the beach sand, digging your toes into the sand, the evening breeze tousling up your hair, kids playing nearby – bucket loads of sand in their trouser folds, the smell of the sea in the air, piping hot cauliflower pakoda arrives alongside a spicy chutney. Everyone rushes in to grab one. Too hot! You blow impatiently and take a bite and half-blow, half-eat the pakoda. Ooh! Nothing beats cauliflower pakoda on the beach. But if you ever are craving those pakoda, here is the recipe. I deconstructed the recipe. It is not the beach pakoda recipe. It is my interpretation – my cover version of the beach cauliflower pakoda. Enjoy!  

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