Tuna And Potato Cutlet

This is an easy to make savoury dish.An all time favourite of the young and the old.This dish is in the spotlight during special family occasions.

Tuna and potato cutlets

4 (100gms) canned tuna fish

2 medium potatoes( boiled and cooled )

3 big onions chopped

3 green chilies

3 cloves of garlic chopped

A piece of ginger chopped

A tsp cumin seed

1 tsp pepper seed

1 tsp curry powder

½ tsp turmeric powder

A few coriander leaves
1 carrot chopped

Juice of one small lemon/lime

Salt to taste.

Oil for frying

For coating the cutlets

2-3 eggs

breadcrumbs

Method for preparing:

Transfer the canned tuna into a bowl. ( discard the liquid).

Pound the garlic,ginger,cumin and black pepper seeds ,set aside.

Heat a tablespoon of oil in a nonstick pan.

Cook the onions till tender.

Stir in all the pounded ingredients and cook for 1-2 minutes.

Add the green chilly and the chopped carrot.Saute for another minute.

Stir in  the turmeric and curry powder

Now add the tuna, separate the pieces gently and mash with a spatula. Add the lemon juice and salt and mix the coriander leaves. 

Transfer this curried mixture into a big bowl and set aside to cool.

Next, mash the boiled potatoes and add to the curried tuna .Mix well

Now follow the instructions  below

Using fingers,make  medium sized round patties.Place in the refrigerator for ½ hour.

For Coating the cutlets - Remove the cutlets from fridge.Beat the eggs.Dip the cutlets  in beaten eggs and coat with breadcrumbs.Fry in hot oil till golden brown.Makes about 25 cutlets.

A Scrumptious Delight

Baked eggplant (brinjal) is another recipe that I have tried and tested. And  have listed it as a top favourite. I first experienced the taste of this delicious dish at a friend's dinner and persuaded her to give me the recipe.I am so grateful to her for passing it over to me. Very recently I read something similar to this, under the title ' moussaka'. I wonder if this is the  same recipe ,with a slight twist. This eggplant curry is presumed to be from the Middle East. But I must admit, I never got to know the original name given to this delectable dish. The first time I tried it,a few years ago,didn’t turn out quite well as expected. After several attempts, I gradually learnt the technique of getting it  right. This is eaten as an accompaniment, with flat bread or rice. I reckon  this my specialty and with great  pleasure,treat my family and my circle of friends to a scrumptious dish on special occasions. 

In a baking tray assemble as many  layers of  onions,tomatoes,green chillies and slightly fried eggplants.Sprinkle a good amount of lemon juice,and add salt according to taste.Bake in hot oven until done.

                                   Baked Eggplant –A scrumptious delight