Chicken pop corn

Ingredients:



Boneless chicken                  - 300 g

 Egg                                        - 1

 Milk                                       - ½ cup

 Maida / All purpose flour    - 1 cup

 Pepper pwd                           - ½ tsp

 Onion pwd                             - ¾ tsp

 Garlic pwd                             - ½ tsp

 Paprika                                  - ½ tsp

 Sugar                                      - ¼ tsp

 Baking pwd                               - a pinch

 Bread crumbs                          - 1 ½ cup

 Oil for deep frying

 Salt to taste

Method:

1.     Clean and chop the boneless chicken into small chunks.

2.     In a shallow bowl, beat together egg and milk.

3.     In another shallow bowl, combine maida flour, salt, pepper, onion pwd, garlic pwd, paprika, 

sugar and baking pwd

4.     Mix well.

5.     In another plate, add bread crumbs.

6.     Keep all the three ingredients ready.

7.     Now, to start with roll each piece of chicken first in the flour mixture.

8.     Then dip in the egg mixture.

9.     Now roll in bread crumbs.

mixture, dipping in the egg mixture and rolling in the bread crumbs.

10.  Once the chicken pieces are coated , once again repeat the process by rolling the chicken bits 

in the flour 

11.  Keep all the coated chicken pieces ready to fry.

12.  Heat oil in a fry pan.

13.  When the oil is hot and ready, add the chicken pieces in batches.

14.  Take care not to overcrowd the oil. There should be enough oil for the chicken to be 

completely deep fried.

15.  Keep the flame in medium and deep fry the chicken pieces to golden brown.

16.  Drain on paper towels.

17.  Crispy chicken pop corn ready.........

Chinese chicken honey-soy braised chicken

Ingredients:    

* 1 kg chicken wings 

  (2ib and 3 oz)

* 2 tablespoons peanut oil 

  (or cooking oil)

* 1\3 cup dark soy sauce 

* 2 tablespoons honey 

* 2 tablespoons Chinese wine or 2 tablespoons dry sherry

* 1 garlic clove, crushed

* 1/2 teaspoon finely grated fresh ginger

Directions: 

* Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

* Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 

*Add soy, honey, wine or sherry, garlic and ginger, stir well. 

*Reduce heat to low, cover and simmer about 30 minutes or until tender. 

*Stir frequently towards end of cooking and make sure the sweet does not burn. 

*Serve warm (the book says or at room temperature - I prefer them warm), either with white rice 

(serves 4) or as a main course for two (served with a cool beer in front of the TV). 

Note:    This recipe can use a whole chicken, cut up, instead of only the wings.

Chilly Paneer Dry

 Ingredients:                               

 

  Paneer   - 200 g

  Onion    - 2

  Capsicum    - 1

  Green chilly      - 2 or 3

  Garlic    - 4

  Corn flour     - 1 ½ tbsp

  Maida flour     - 1 ½ tbsp

  Soya sauce     - 2 tsp

  Tomato sauce    - 1 tbsp

  Chilli sauce    - 1 tbsp

  Lemon juice    - ½ tbsp

 Pepper      - ½ tsp

 Oil to fry

 Salt to taste

 Method:

  

  Chop the paneer into cubes. 

  

  Dice onion, capsicum to cube shape.

  Slit green chillies lengthwise.

  

  Crush garlic to small pieces.

  Make a thick paste of corn flour, maida, salt and little water.

  

  Heat oil in a frying pan.

  

  Dip the paneer cubes in the above paste and fry till golden brown.

  

  Take it aside and drain the excess oil in kitchen paper.

  

  Heat a wide fry pan and add 2 tbsp of oil.

  

  Add onions and fry on high for half a minute.

  Add green chilly, garlic, capsicum  and sauté further.

  Now add sauces, pepper and salt.

  

  Stir well.

  Add fried paneer cubes.

  Mix well , smothering the paneer cubes  with the sauce.

  Remove from flame, add lemon juice and combine.

  Garnish with freshly chopped coriander leaves. 

French fries

Ingredients :       


4 large russet or 

kinnebec potatoes, 

peeled and cut into 1/4 

by 1/4-

inch thick batons

2 quarts peanut oilSalt and pepper




Directions :


Rinse cut potatoes in a large bowl with lots of cold running water 

until water becomes clear. 

Cover with water by 

1-inch and cover with ice. Refrigerate at least 30 minutes and up to 

1 day.


In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the 


oil beyond the maximum fill line.


Drain ice water from cut fries and wrap potato pieces in a clean 

dishcloth or tea towel and thoroughly pat dry. 


Add fries, a handful at a time, to the hot oil. Fry, stirring 


occasionally, until potatoes are soft and limp and begin to turn a 


blond color, about 6 to 8 minutes. Use the basket to carefully 


remove fries from the oil and set aside to drain on paper towels.


Let rest for at least 10 minutes or up to 2 hours.When ready to 


serve the French fries, reheat the oil to 350 degrees F. Transfer the 


blanched potatoes to the hot 


oil and fry again, stirring frequently, until golden brown and 


puffed, about 1 to 2 minutes. 


Transfer to paper lined 


platter and sprinkle with salt and pepper, to taste. Serve 


immediately.

Chappal kababs(Beef/ chicken/ Lamb)

Ingredients:

   1 kg mincemeat Beef/ chicken/ Lamb

• ½ kg fat (Charbi) (ground)
• Salt to taste
• 1 tbspn red chilli flakes/ powder
• 1 tbspn crushed pomegranate seed
• 2 eggs omelette (Scrambled or chopped)
• 2 tbspns chopped green coriander
• 1 tbspn chopped mint
• 1 tbspn cracked dry coriander
• 2 onions chopped in food processor
• 4 – 8 green chillies chopped fine
• 1 tomato (deseeded and chopped fine)
• 1 tbspn butter (soft)
• 1 tspn gram flour (besan)
• 1 tbspn garam masala
• 1 tspn chopped
• 1 tspn chopped garlic

FOR FRYING:

• Oil for shallow frying
• Tomato slices
• Some lose corn flour

Directions:

-Combine all the ingredients given above for kabab mixture and mix well.

-Heat oil in a skillet sort of frying pan.

-Now, with wet hands take some mincemeat and press it in a way that they are 0.5 cm thick and spread all over your finger area. Dust it with some corn flour and place one tomato slice it in the middle of the kabab and press.

-Fry until it is cooked.

-Take it out in a serving dish and serve hot with Kandhari naan and mint sauce.

-Do the same with remaining mincemeat.

-Delicious homemade Chappal kababs are ready.

Tips:

-Finely chop omelette and make sure you don’t add any seasoning to this omelette.

Beef masala with coconut

                                                                                 

Ingredients:                        

2 lbs beef, 

small cubes 1 red onion, 

sliced finely (big)4 green chilies, 

minced1/2inch gingerroot, 

finely chopped 

2 teaspoons coriander powder

1 teaspoon garam masala


1/2 teaspoon black pepper


1 teaspoon red chili powder


4 red chilies (dried,seeds removed)


8 -10 curry leaves


4 tablespoons shredded coconut (dried) 1/2 teaspoon ghee salt


Directions:
1Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
2 Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
3 Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
4 Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.

5 Separately, heat the ghee and fry the shredded coconut till brown.
6 Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.