Thursday, June 17, 2010
Thursday, April 22, 2010
Vepampoo Rasam
Ingredients:
Dried Neem Flowes (vepampoo) – 1/4 cup
Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock)
Tomatoes – 4
Tamarind – 1/2 tsp or to taste
Rasam Powder – 1 tsp (or to taste)
Turmeric – a pinch
Salt
Oil – 2 tbsp, approx.
Coriander and Curry Leaves
Mustard
Asafoetida
Method:
Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes.Care should be taken not to burn them. The entire vepampoo should be covered in oil, take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside. Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes.
Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame. Temper with mustard and asafoetida. Serve with steamed rice and fire roasted papad.
Dried Neem Flowes (vepampoo) – 1/4 cup
Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock)
Tomatoes – 4
Tamarind – 1/2 tsp or to taste
Rasam Powder – 1 tsp (or to taste)
Turmeric – a pinch
Salt
Oil – 2 tbsp, approx.
Coriander and Curry Leaves
Mustard
Asafoetida
Method:
Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes.Care should be taken not to burn them. The entire vepampoo should be covered in oil, take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside. Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes.
Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame. Temper with mustard and asafoetida. Serve with steamed rice and fire roasted papad.
Monday, March 1, 2010
மைசூர் chatney
MYSORE CHUTNEY recipe
Ingredient
Split Bengal gram (chana dal) 1/2 cup
Split black gram (urad dal) 1 Tbsp
Red Chili 3 medium broken pieces
Tamarind pulp or paste 1/2 Tbsp
Peppercorns (kali mirch) 1/2 Tsp
Grated jaggery (gur)or brown sugar 1 Tbsp
Grated coconut (urad dal) 3/4 cup
Sesame seeds (til) 2 Tbsp
Oil 3 Tbsp
Salt 1 Tbsp or to taste
Method
Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown.Add the red chillies and fry for 2 minutes.Add the tamarind,pepper corns, jaggery and coconut and fry for a while. Cool for some time. When cool, grind with salt to a smooth paste, adding a little water if needed. This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the dosa
Ingredient
Split Bengal gram (chana dal) 1/2 cup
Split black gram (urad dal) 1 Tbsp
Red Chili 3 medium broken pieces
Tamarind pulp or paste 1/2 Tbsp
Peppercorns (kali mirch) 1/2 Tsp
Grated jaggery (gur)or brown sugar 1 Tbsp
Grated coconut (urad dal) 3/4 cup
Sesame seeds (til) 2 Tbsp
Oil 3 Tbsp
Salt 1 Tbsp or to taste
Method
Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown.Add the red chillies and fry for 2 minutes.Add the tamarind,pepper corns, jaggery and coconut and fry for a while. Cool for some time. When cool, grind with salt to a smooth paste, adding a little water if needed. This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the dosa
வெங்காய Sambar
Ingredient SERVES 4
Thoor Daal 1 cup
small onions(whole) or pearl 15 medium size
water 2 cups
Green chilies 4 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
Tomatoes 1 medium size
Chili powder 1/2 tbsp
Tamarind paste 1/2 tsp
Sambar powder 1/2 tsp
Asofetida 1/4 tsp
Garlic 2 pods
Ulath daal 1/2 tsp
Mustard seed 1/2 tsp
Oil 1 tbsp
Cilantro 1/4 bunch
Salt to taste
Method
In pressure cooker add the daal, turmeric, asafetida, water and garlic and close it with the weight on. Once the high steam comes turn to low heat and let it cook for 10 mts. Then add the small onions (do not chop them), tomatoes, green chilies, chilies powder, and salt and some extra water for the vegetables to cook . Once the mustard seeds begin to pop remove the pan pour the seasoned ingredients into the cooker which is boiling. Add the tamarind paste and Sambar powder and boil for just exactly a second. Remove and garnish it with the chopped cilantro. Serve with white rice, pongal, idli or dosa.
Thoor Daal 1 cup
small onions(whole) or pearl 15 medium size
water 2 cups
Green chilies 4 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
Tomatoes 1 medium size
Chili powder 1/2 tbsp
Tamarind paste 1/2 tsp
Sambar powder 1/2 tsp
Asofetida 1/4 tsp
Garlic 2 pods
Ulath daal 1/2 tsp
Mustard seed 1/2 tsp
Oil 1 tbsp
Cilantro 1/4 bunch
Salt to taste
Method
In pressure cooker add the daal, turmeric, asafetida, water and garlic and close it with the weight on. Once the high steam comes turn to low heat and let it cook for 10 mts. Then add the small onions (do not chop them), tomatoes, green chilies, chilies powder, and salt and some extra water for the vegetables to cook . Once the mustard seeds begin to pop remove the pan pour the seasoned ingredients into the cooker which is boiling. Add the tamarind paste and Sambar powder and boil for just exactly a second. Remove and garnish it with the chopped cilantro. Serve with white rice, pongal, idli or dosa.
Tuesday, November 3, 2009
Coriander Parathas
Ingredients
2 -3 bunches coriander (wash and spread on paper towels, let dry completely.)
1 tsp. poppy seeds
1 tsp. sesame seeds
2 tbsp. minced onion.
1 tsp. very finely grated ginger
2 tsp. garam masala
1 tsp. chili powder
1/2 tsp. turmeric powder
Lemon juice and salt to taste
cooking oil
wheat flour
Method
Chop the coriander leaves very finely.
Lightly roast the sesame seeds and poppy seeds.
Mix together ingredients 2 to 9.
Knead a soft dough with wheat flour.
Prepare stuffed parathas as usual using the coriander mixture.
Roast on greased tava adding little oil.
Serve hot with yogurt or pickle.
2 -3 bunches coriander (wash and spread on paper towels, let dry completely.)
1 tsp. poppy seeds
1 tsp. sesame seeds
2 tbsp. minced onion.
1 tsp. very finely grated ginger
2 tsp. garam masala
1 tsp. chili powder
1/2 tsp. turmeric powder
Lemon juice and salt to taste
cooking oil
wheat flour
Method
Chop the coriander leaves very finely.
Lightly roast the sesame seeds and poppy seeds.
Mix together ingredients 2 to 9.
Knead a soft dough with wheat flour.
Prepare stuffed parathas as usual using the coriander mixture.
Roast on greased tava adding little oil.
Serve hot with yogurt or pickle.
Pudina Paratha
Ingredients:
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste
Method:
1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder.
3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste
Method:
1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder.
3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.
Dal Paratha
Ingredients:
1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed
Preparation:
* Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
* Soak moong dal for one hour. Wash and drain all the water.
* Cook the moong dal 1 cup of water.
* Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
* Cook until the dal mixture is dry. Let it cool.
* Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
* Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
* Serve daal paratha hot with curry.
1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed
Preparation:
* Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
* Soak moong dal for one hour. Wash and drain all the water.
* Cook the moong dal 1 cup of water.
* Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
* Cook until the dal mixture is dry. Let it cool.
* Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
* Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
* Serve daal paratha hot with curry.
Monday, November 2, 2009
Era Vadai
Ingredients
1. Prawns - 1/2 Kg
2. Green Chillies - 5
3. Saunf Powder ( Sombu Powder) - 3/4 spoon
4. Coriander Leaves - 1/4 Bundle
5. Finely Chopped Onion - 1 pc
6. Finely Chopped Carrot 1/2 pc
7. Marie Biscuit or Rusk - 3 pc
8. Dalia(Odachakadalai) - 5 spoons
9. Lemon Juice - 3 spoons
10. Salt to taste
Method
Step 1 :
Grind in Mixie(NO WATER) 7 / 8 from above
Step 2 :
Clean Prawns in Running water (Use turmeric to clean)
Step 3 :
Mix 1 / 2 and grind (dont grind too much.Should be like 1/2 ground)
Step 4 :
Mix with Step 3 result all from the above 3 / 4 / 5 / 6 / 9 / 10
Step 5 :
Mix result of Step 4 and Step 3 ( Taste and see if something is less pl add the same)
Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 into small round coins and fry.
1. Prawns - 1/2 Kg
2. Green Chillies - 5
3. Saunf Powder ( Sombu Powder) - 3/4 spoon
4. Coriander Leaves - 1/4 Bundle
5. Finely Chopped Onion - 1 pc
6. Finely Chopped Carrot 1/2 pc
7. Marie Biscuit or Rusk - 3 pc
8. Dalia(Odachakadalai) - 5 spoons
9. Lemon Juice - 3 spoons
10. Salt to taste
Method
Step 1 :
Grind in Mixie(NO WATER) 7 / 8 from above
Step 2 :
Clean Prawns in Running water (Use turmeric to clean)
Step 3 :
Mix 1 / 2 and grind (dont grind too much.Should be like 1/2 ground)
Step 4 :
Mix with Step 3 result all from the above 3 / 4 / 5 / 6 / 9 / 10
Step 5 :
Mix result of Step 4 and Step 3 ( Taste and see if something is less pl add the same)
Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 into small round coins and fry.
Cauliflower Paratha
For the filling:
1.Shredded Cauliflower(food processor works great) – 1.5 cup
2.Ginger shredded – 1 tbsp
3.Coriander powder – 1 tsp
4.Green chillies, finely chopped – 1 tsp
5.Salt – 1 tsp
Dough:
1.1.5 cups whole wheat flour
2.0.5 cups warm water
3.1 tsp olive oil
4.1/2 tsp salt
5.Butter/Ghee – at room temperature for making paratas
Method
1.Make sure all moisture is squeezed out from the shredded cauliflower. Mix salt, ginger, chillies and coriander powder to it. Keep aside.
2.In a bowl, mix whole wheat flour and water. Knead for 4 mins and then add salt and olive oil. After incorporating the oil well, cover the dough with moist cloth and set aside for 15 mins. The consistency of the dough should be similar to that of roti dough. The dough should be mildly sticky to allow for easy rolling.
3.To make parathas
1.Take a ball of dough (about 2.5 inches in diameter) and roll out into a little roti; thickness about 1/3 inch.
2.Brush ghee or butter and place 1 tbsp of the filling. Bring all ends of the roti together, make a potli (bag) like so, thus sealing the bag.
3.Dust the rolling surface with flour and roll the filled ball of roti into thickness of 4-5 mm.
4.Heat a cast iron pan and add a little butter/ghee.
5.Place the paratha and cook for about 30 secs.
6.Flip the paratha, brush butter and cook this side for about 30 –40 secs or until well done.
7.Repeat steps 1 through 6 until you exhaust all your dough.
8.Serve with yoghurt.
1.Shredded Cauliflower(food processor works great) – 1.5 cup
2.Ginger shredded – 1 tbsp
3.Coriander powder – 1 tsp
4.Green chillies, finely chopped – 1 tsp
5.Salt – 1 tsp
Dough:
1.1.5 cups whole wheat flour
2.0.5 cups warm water
3.1 tsp olive oil
4.1/2 tsp salt
5.Butter/Ghee – at room temperature for making paratas
Method
1.Make sure all moisture is squeezed out from the shredded cauliflower. Mix salt, ginger, chillies and coriander powder to it. Keep aside.
2.In a bowl, mix whole wheat flour and water. Knead for 4 mins and then add salt and olive oil. After incorporating the oil well, cover the dough with moist cloth and set aside for 15 mins. The consistency of the dough should be similar to that of roti dough. The dough should be mildly sticky to allow for easy rolling.
3.To make parathas
1.Take a ball of dough (about 2.5 inches in diameter) and roll out into a little roti; thickness about 1/3 inch.
2.Brush ghee or butter and place 1 tbsp of the filling. Bring all ends of the roti together, make a potli (bag) like so, thus sealing the bag.
3.Dust the rolling surface with flour and roll the filled ball of roti into thickness of 4-5 mm.
4.Heat a cast iron pan and add a little butter/ghee.
5.Place the paratha and cook for about 30 secs.
6.Flip the paratha, brush butter and cook this side for about 30 –40 secs or until well done.
7.Repeat steps 1 through 6 until you exhaust all your dough.
8.Serve with yoghurt.
ULUNDHU URUNDAI MORKOZHAMBU
Ingrediants:-
For Ulundhu Urundai:-
Urad dal- 1 cup
Salt- To Taste
Oil- For Frying
For MorKozhambu:-
Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste
For Grinding:-
Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.
Method
1) Soak the urad dal for an hour and grind them into a smooth paste.
2) Add salt and mix well
3) Roll them into ball size and deep fry them and keep it aside.
For the Kozhambu:-
1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.
2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.
3) Mix this paste to the thined curd along with turmeric and salt.
4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.
5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.
6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..
7) Add the vada half an hour before serving..
For Ulundhu Urundai:-
Urad dal- 1 cup
Salt- To Taste
Oil- For Frying
For MorKozhambu:-
Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste
For Grinding:-
Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.
Method
1) Soak the urad dal for an hour and grind them into a smooth paste.
2) Add salt and mix well
3) Roll them into ball size and deep fry them and keep it aside.
For the Kozhambu:-
1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.
2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.
3) Mix this paste to the thined curd along with turmeric and salt.
4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.
5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.
6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..
7) Add the vada half an hour before serving..
Saturday, October 31, 2009
Neiyi Urundai (Ghee Balls)
Ingredients Needed:
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam
Method:
1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.
7. Cool and store in an Air Tight Container
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam
Method:
1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.
7. Cool and store in an Air Tight Container
Pottu kadalai Urundai
Ingredients
Roasted Split chick peas (pottu kadalai)- 1 1/2 cups
Jaggery – 1 cup
Water – 1 cup
Cardamom – 1 powdered
Method
1. Pour the water in a heavy bottom pan and bring it to boil. Now add the jaggery and cardamom into the boiling water and stir it continuously.
2. Allow it to boil . Pour a drop of the boiling Syrup into a cup of water and check the syrup density to be good enough. The syrup should not dissolve in the water.
3. Now pour the syrup over the split chick peas and make small balls immediately.
Roasted Split chick peas (pottu kadalai)- 1 1/2 cups
Jaggery – 1 cup
Water – 1 cup
Cardamom – 1 powdered
Method
1. Pour the water in a heavy bottom pan and bring it to boil. Now add the jaggery and cardamom into the boiling water and stir it continuously.
2. Allow it to boil . Pour a drop of the boiling Syrup into a cup of water and check the syrup density to be good enough. The syrup should not dissolve in the water.
3. Now pour the syrup over the split chick peas and make small balls immediately.
Badushah
Ingredients
Maida/All purpose flour – 1 lb
Dalda – 200 gm
water – 300 ml
lemon salt – 1/4 tbsp
baking soda – 1 pinch
For Sugar Syrup:
sugar -1/4 lbs
water – 1/4 ltr
Milk – 100ml
method
Sift the flour and put it in a bowl. Add the baking soda, lemon salt , melted dalda ( I don’t have lemon salt so I akipped it and also no dalda so I add vegetable oil)and add water little by little and make it a smooth dough just like the way you make it for parotta. No need to keep it for a long time to become smooth. But knead it by your hand. Give a exercise to your hand. It is very important the dough must be so smooth. Now seperate the dough into small balls , flatten the balls. Curve the edges with your fingers to from ridges. Now press the bottom of the dough with your finger so that the dough pops-up at the center.
Making the Syrup:
Add the sugar and the water. Make it to boil. when it starts to boil add milk to it. Allow 10mins for the syrup to boil. If there is any foam remove it with a spoon with holes. If you touch the syrup it should stick with your fingers. Remove it from fire and allow it to cool.
Frying the Dough:
Now the dough is prepared and ready to fry. Heat oil in a pan. Don’t over heat it. Put a small dough and check the heat. If the dough is fried well and floating remove the oil pan from the fire and throw all the badushah you made. (It must remove from fire before you throw the dough in) .
Once you throw the dough in it will settle down in the oil. Now press it with the ladle after sometime the badushah start to float on the oil.
Now place the pan again in the fire and in low flame allow it to cook for 10mins to 15mins. So now you will see the nice brown color.
Drain it from oil and allow it to cool. Once it is cool drop this into the syrup you made before. Keep it in the syrup for 5mins.
Now remove it from syrup if you have any more remaining syrup pour it on top of the badushah.
Now the delicious badushah is ready to go.
Maida/All purpose flour – 1 lb
Dalda – 200 gm
water – 300 ml
lemon salt – 1/4 tbsp
baking soda – 1 pinch
For Sugar Syrup:
sugar -1/4 lbs
water – 1/4 ltr
Milk – 100ml
method
Sift the flour and put it in a bowl. Add the baking soda, lemon salt , melted dalda ( I don’t have lemon salt so I akipped it and also no dalda so I add vegetable oil)and add water little by little and make it a smooth dough just like the way you make it for parotta. No need to keep it for a long time to become smooth. But knead it by your hand. Give a exercise to your hand. It is very important the dough must be so smooth. Now seperate the dough into small balls , flatten the balls. Curve the edges with your fingers to from ridges. Now press the bottom of the dough with your finger so that the dough pops-up at the center.
Making the Syrup:
Add the sugar and the water. Make it to boil. when it starts to boil add milk to it. Allow 10mins for the syrup to boil. If there is any foam remove it with a spoon with holes. If you touch the syrup it should stick with your fingers. Remove it from fire and allow it to cool.
Frying the Dough:
Now the dough is prepared and ready to fry. Heat oil in a pan. Don’t over heat it. Put a small dough and check the heat. If the dough is fried well and floating remove the oil pan from the fire and throw all the badushah you made. (It must remove from fire before you throw the dough in) .
Once you throw the dough in it will settle down in the oil. Now press it with the ladle after sometime the badushah start to float on the oil.
Now place the pan again in the fire and in low flame allow it to cook for 10mins to 15mins. So now you will see the nice brown color.
Drain it from oil and allow it to cool. Once it is cool drop this into the syrup you made before. Keep it in the syrup for 5mins.
Now remove it from syrup if you have any more remaining syrup pour it on top of the badushah.
Now the delicious badushah is ready to go.
Friday, October 30, 2009
Chicken Lollies
Ingredients:
Chicken breasts - 8
Oil for frying
For marination
Ginger-Garlic paste - 5 tbsp
Chilli powder - 1/2 tsp
Lemon juice - a little
Breadcrumbs - 1 cup
Orange colour - 1 tsp
Salt - to taste
For batter
Corn flour - 1/2 cup
Egg whites - 2
Kashmiri powder or Pinch Red colour - 1/2 tsp
Water - 3/4 tbsp
Salt - 1/2 tsp
Ajinomoto - 1/2 tsp
Method:
1. Mix the ginger-garlic paste, chilli powder and the lemon juice to form a paste.
2. Take 8 tender chicken breasts. Clean and remove the skin and debone, keeping the winglet bone intact.
3. With a knife tip make a deep slit along the thick edge of the breast, taking care not to penetrate the opposite side.
4. Open out the flaps thus formed. Gather the flaps at the end of the bone. The bone will now resemble a drumstick with all the meat at one end.
5. Marinate the drumsticks with the marinade. Leave aside for half an hour.
6. Mix the ingredients for the batter to for a smooth batter.
7. Mix the colour with the breadcrumbs to give an orange colour.
8. Heat oil in a kadai. Dip the drumsticks, one at a time, in the batter and roll in breadcrumbs and deep fry over a medium flame till they are all light golden brown in colour.
Chicken breasts - 8
Oil for frying
For marination
Ginger-Garlic paste - 5 tbsp
Chilli powder - 1/2 tsp
Lemon juice - a little
Breadcrumbs - 1 cup
Orange colour - 1 tsp
Salt - to taste
For batter
Corn flour - 1/2 cup
Egg whites - 2
Kashmiri powder or Pinch Red colour - 1/2 tsp
Water - 3/4 tbsp
Salt - 1/2 tsp
Ajinomoto - 1/2 tsp
Method:
1. Mix the ginger-garlic paste, chilli powder and the lemon juice to form a paste.
2. Take 8 tender chicken breasts. Clean and remove the skin and debone, keeping the winglet bone intact.
3. With a knife tip make a deep slit along the thick edge of the breast, taking care not to penetrate the opposite side.
4. Open out the flaps thus formed. Gather the flaps at the end of the bone. The bone will now resemble a drumstick with all the meat at one end.
5. Marinate the drumsticks with the marinade. Leave aside for half an hour.
6. Mix the ingredients for the batter to for a smooth batter.
7. Mix the colour with the breadcrumbs to give an orange colour.
8. Heat oil in a kadai. Dip the drumsticks, one at a time, in the batter and roll in breadcrumbs and deep fry over a medium flame till they are all light golden brown in colour.
Spring Chicken
Ingredients:
Boneless chicken (boiled and sliced) - 250 gms
Egg (optional) - 1
Cornflour - 2 tbsp
Salt - to taste
Onion (sliced) - 20 gms
Ginger-garlic paste - 20 gms
Green peas (boiled) - 30 gms
French beans (julienned and boiled) - 20 gms
Chicken stock - 100 ml
Honey - 1 tsp
Soya sauce - 2 tsp
Ajinomoto - 1/4 tsp
Spring onion (chopped) - 10 gms
Method:
1. Beat the egg, cornflour and salt together and coat the chicken slices with it.
2. Heat oil and deep fry the chicken till golden brown and keep aside.
3. Heat oil in a pan and fry the onion till light brown.
4. Add ginger-garlic paste and stir fry for 2 minutes.
5. Add green peas, french beans and chicken pieces and stir fry for two more minutes.
6. Add the stock, honey, soya sauce, chilli sauce, ajinomoto and salt to taste.
7. Cook over low heat till done.
Boneless chicken (boiled and sliced) - 250 gms
Egg (optional) - 1
Cornflour - 2 tbsp
Salt - to taste
Onion (sliced) - 20 gms
Ginger-garlic paste - 20 gms
Green peas (boiled) - 30 gms
French beans (julienned and boiled) - 20 gms
Chicken stock - 100 ml
Honey - 1 tsp
Soya sauce - 2 tsp
Ajinomoto - 1/4 tsp
Spring onion (chopped) - 10 gms
Method:
1. Beat the egg, cornflour and salt together and coat the chicken slices with it.
2. Heat oil and deep fry the chicken till golden brown and keep aside.
3. Heat oil in a pan and fry the onion till light brown.
4. Add ginger-garlic paste and stir fry for 2 minutes.
5. Add green peas, french beans and chicken pieces and stir fry for two more minutes.
6. Add the stock, honey, soya sauce, chilli sauce, ajinomoto and salt to taste.
7. Cook over low heat till done.
Chicken Lollipops
Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.
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