PPC cutlet

What the hell is PPC cutlet. Its what you make when you are in a hurry to make a something special for the someone special but find you have absolutely nothing in your refrigerator. Sounds familiar. Story of my life. I lack planning of any kind. I don’t even plan my grocery shopping. I go, do random shopping, come home, and start saying , shitt I for got this I forgot that, you too, I am amazed, I thought I was the only junglee like that. Ah well Misery loves company. But we are getting sidetracked, the topic today is PPC cutlet.

PPC cutlet is nothing but Potato, peas, Corn cutlet. These are three things that will always be there in my pantry. So in a pinch these will go. The peas and corn can be substituted with carrot, beans, cabbage, if you dont mind red colour beetroot , basically anything. You get the picture rite. You can even substitute it with rajma, channa, or soya. But that is a post for another day. So now over to PPC cutlet



Potato – 1 large (or 2 medium sized), boiled & mashed

Peas – 1/2 cup (boiled & lightly mashed)

Corn – 1/2 cup (boiled & lightly mashed)

Onion – 1 finely chopped

Ginger – 1″ piece  finely chopped

Green chilly – 3 -4

Pepper Powder – 1/2 – 1 tsp

Meat Masala – 1 tsp ( can be substituted with garam masala)

coriander leaves – 4- 5 sprigs

Bread crumbs – as required (or powdered corn flakes, or roasted rava)

Eggs – 1 beaten with salt & pepper (can be substituted with maida mined with water with salt and pepper)

Oil – as required


Mix the potato, peas, and corn  and keep aside. In a kadai add 1 tsp oil and sauté the onion, with ginger, and chilly till onions are pink. Add salt, pepper, meant masala, and mix well. Add the mashed vegetables and mix well till all moisture has been dried out. Cool it and make it into small lemon sized balls and lightly flatten it. If you have the time keep it in the refrigerator for half an hour.

In a kadai heat oil, for deep frying. Meanwhile dip the cutlet in the egg / maida mixture, and roll it in the breadcrumbs/ cornflakes / rava mixture. When the oil is hot drop the cutlets and fry till golden brown. If you are a little health conscious, you can heat a tava, smear about 1 tsp oil and shallow fry / toast the cutlet. It will still taste almost as good. If you are a lot more health conscious, you can preheat ur oven to 250 C. Line you baking tray with cutlet. Sprinke a drop on each cutlet (2 drops would be better) and bake till brown. It tastes pretty good.

So ladies what are u waiting for. Grab a potato, some peas or corn or whatever  is in your pantry and make the cutlets. They are great appetizers and snacks.

Potato, Peas, Corn cutlet

Till we meet again …

Ciao ladies


Pentagon Chicken

It was love at first sight (isn’t it always lol). I saw a chicken dish here and fell in love; there is just no two ways about it. Pentagon chicken, isn’t that a funny thing to call an amazingly delicious chicken roast. I wondered what the headquarters of the American defense establishment has to do with this wonderful chicken, and I found my answer in the comments section. Suja Mohan explains, “Pentagon chicken was 1st served at the Rara Avis hotel at Thalasserry. This was featured in Vanitha also …
The name Pentagon Chicken was derived as their chef came up with this dish about the same time as the 9/11 strikes and pentagon became a very commonly heard name in this small town of Kerala :)”

Pentagon Chicken

Hmm all the same I tried this chicken and roast and totally loved it. So did my husband, so did his friend who was home for lunch. This one, my friends is a keeper J. So without too much ado let me leave you with the recipe here.

The only change I made was I used boneless chicken instead of boned chicken and found it was still good. Try this at home people and I promise you, the compliments will flow :-).


The recipe has been posted here verbatim from their website. I take no credit. All credit belong to Suji. The pictures obviously are mine.

Marinade for chicken

Red chilly powder 3 tbsp
Coriander powder 2 tsp
Turmeric ¼ tsp
Ground Pepper 1 tsp
Chaat masala 1 tsp (optional)
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

Preparing the marination

In a mixing bowl, make a marinade of all the above ingredients, add the cleaned and washed chicken pieces, mix well and marinate for 30 mnts at room temperature.

For the gravy

Onions 2 nos, sliced
Green chilly 4 nos, chopped
Cashew 8-10 nos
Ginger garlic paste 1tsp
Tomato sauce 3 tsp
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 TBSP
Salt as needed


In a deep bottomed wok, add the entire oil (3-4 TBSP) and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a reddish brown color. Turn the chicken in between for an even browning on all sides. This will take around 20-30 minutes. Drain the fried chicken and set aside.

Note:- Do not deep fry the chicken. It should be slowly cooked in oil with lid closed.

At medium to high heat, in the same oil, add the onions and sauté till golden brown. Next add in the green chillies, ginger garlic paste and sauté till raw smell goes off. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi….

Till we meet again …