Ingredients:
- 500 gms Chicken wings
- 2 tbsp Maida
- 3 tbsp Corn flour
- 1/2 cup Curd
- Salt to taste
- Oil for deep frying
- 1 tbsp Soy sauce
- A pinch of red Food colour
- 4 Green Chillies (crushed)
- 11/2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1 tsp Black pepper powder
Steps / Method:
- Wash the chicken thoroughly and drain the eccess water.
- Then put chicken in a mixing bowl and marinade with salt, curd, ginger paste, garlic paste, soy sauce, pepper powder, green chillies and red food colour, and refrigerate for 3-4 hours.
- Then add corn flour and maida into it and mix well.
- Now heat enough oil in a pan for deep frying.
- Then deep fry the chicken until tendered.
- Now chicken lillipop is ready to serve, serve hot with hot garlic sauce.
Ingredients:
- 1 Cauliflower(divided into florest)
- 2 Onions(chopped)
- 3 tbsp corn flour
- 1 tbsp Maida
- 1 tbsp rice flour
- 2 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Minced garlic
- 1/2 tsp Chilli powder
- 1 Capsicum / Bell pepper(thinly sliced)
- 2 tsp Chilli vinegar
- 1/2 tsp Sugar
- Salt to taste
- Oil as required
- 1 tsp Black pepper powder
- 2 tbsp Chineese cabbage(chopped)
- 2 tbsp Tomato sauce
- 1 tbsp Soy sauce
- 1 tbsp corainder leaves(chopped)
Steps / Method :
- Wash the cauliflower in water and drain thoroughly.
- Then marinade it with maida, 2 tbsp corn flour, rice flour, chilli powder, 1 tbsp ginger paste, 1 tbsp garlic paste and salt and keep aside for 30 minutes.
- Then heat enough oil in a pan and deep fry until tendered and remove from oil.
- Now heat 2 tbsp oil in a pan and put 1 tbsp ginger paste, minced garlic and chopped onions into it and saute for 1 minute.
- Then add the thinly sliced capsicum / bell pepper, chineese cabbage and chilli vinegar into it and cook for 1 minute.
- Then add 2 cups of water and little salt into it and bring it to boil.
- Now dissolve 1 tbsp corn flour in 1/2 cup water and add into it.
- Then put the fried gobi, black pepper powder, tomato sauce, soy sauce and cook for 10 minutes.
- Then remove the dish from flame and add chopped corainder leaves .
- Now gobi manchurian is ready to serve, serve hot with fried rice, noodles and parathas.
Ingredients:
- 250 gms All purpose flour/Maida
- 200 gms boneless Chicken
- 2 Onions(sliced)
- 1 tbsp Ginger paste
- 11/2 tbsp Garlic paste
- Salt to taste
- Oil as required
- 1 tbsp Lemon juice
- 1 tsp Chat masala powder
- 1/4 tsp Chilli powder
- 1/2 tsp Black pepper powder
- 2 tbsp Tomato sauce
- 2 tbsp Chilli sauce
- 2 tbsp Corrainder leaves(chopped)
- 1 tsp Mint leaves(chopped)
Steps/Method:
- Was the chicken thoroughly in running water.
- Then marinate the chicken with salt, lemon juice and set aside for 10 minutes.
- In the mean time mix maida with 3 tbsp oil, little salt and water to make a dough.
- Keep aside the dough for 1 hour.
- Now heat 200 ml of oil in pan and deepfry the marinated chicken untill tendered and keep aside.
- Again heat 2 tbsp oil in a pan and add onions, ginger paste, garlic paste and saute for 2 minutes.
- Then add chilli powder and salt into it and cook for 3-4 minutes in medium flame.
- Now put the black pepper powder and corrainder leaves and mix well, and remove it from flame.
- Then divide the dough into equal parts to make parathas.
- Now roll the dough using rolling stick and prepare parathas using few oil.
- When the paratha is ready, place the chicken mixture in the middle in a straight line manner.
- Then put little, tomato sauce, chilli sauce over it, and sprinkle little chat masala powder and chopped mint leaves over it.
- Then roll it out.
- Now chicken roll is ready to serve.
Ingredients:
- 5oo ml Curd/Yogurt
- 1 Apple
- 1/2 cup Pomegranate(deseeded)
- 2 tbsp Pineapple
- 2 Bananas
- 100 gms Grapes
- 1 tsp Chat masala
- 1/2 tsp Black salt
- 1/4 tsp Black pepper powder
- 5 tbsp Sugar
- 2 tbsp chopped Corrainder leaves
Steps / Method:
- Beat or stir the curd properly.
- Cut apple, pineapple, bananas into cubes.
- Cut the grapes from the middle.
- Now add all the fruits into the beaten curd/yogurt.
- Then put the sugar,black pepper powder, black salt and chat masala into it and mix well.
- Now add the chopped corrainder leaves into it and mix well.
- Taste best with paratha and pulav.
Chicken sweetcorn soup
INGREDIENTS:-
- 100 gms Boneless Chicken
- 50 gms boiled Sweetcorn
- 2 tbsp Cornflour/cornstarch
- 1 Egg
- Salt to taste
- 1 tbsp Soy sauce
- 1 tsp Pepper powder
- 2 tbsp chopped capsicum
- 2 tsp butter
- A pinch of ajinomotto
METHOD:-
- Wash the chicken thoroughly and boil it in water with little salt and pepper powder.
- Boil the chicken for about 7-10 minutes and then remove the chicken from water and shred it.
- In a pan heat butter and add capsicum and sweetcorn into it anf fry for 3 minutes.
- Again heat 800 ml of water in a pan ad put salt and ajinomotto into it and bring it to boil.
- Now add the shredded chicken and fried sweetcorn and capsicum into it and cook for 2 minutes.
- In the mean time mix cornflour in 1/2 cup of cold water and put it into the water, stirring constantly.
- Then beat the egg white in a cup and add into the soup stirring constantly.
- Now add the black pepper powder and soy sauce into it and mix well.
- Now the chicken sweetcorn soup is ready to serve, serve hot.
Fish fingers
INGREDIENTS:-
- 250 gm boneless and skinless Fish(cut into fingers)
- 1 Egg
- 1 cup Bread crumbs
- 1 tbsp Vinegar
- Salt to taste
- 1 tsp Ginger paste
- 2 tsp Garlic paste
- 1/2 tsp Black peeper powder
- 1 tbsp Plain flour/maida
- Oil for deep frying
- 1 tbsp finely chopped Corrainder leaves
METHOD:-
- Wash and clean the fish thoroughly in running water.
- Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
- Refrigerate the fish for 1 hour.
- Then beat the egg white lightly in a bowl.
- Then add maida and chopped corrainder leaves into the marinated fish and mix well.
- Heat enough oil in a pan.
- Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
- Fry untill fish are tendered ar untill golden brown.
- Serve hot with tomato sauce or mint chutney.
INGREDIENTS:-
- 500 gms boneless Chicken
- 100 gms Besan
- 5o gms Corn flour
- 1 tsp Ginger paste
- 21/2 tbsp Garlic paste
- Salt to taste
- 1 tsp Fenugreek leaves
- 2 Green chillies(crushed)
- A pinch of food colour(red)
- 1 tsp Garam masala powder
- 1 tbsp Vinegar
- A pinch of baking Soda/ baking powder
- Oil for deep frying
METHOD:-
- Wash the chicken thoroughly.
- In a bowl marinade the chicken pieces with ginger paste, garlic paste, garam masala powder, vinegar and salt.
- Mix well and refrigerate the chicken for 3 hours.
- After that add besan, corn flour, crushed green chillies, fenugreek leaves, baking powder, and food colour and a little water to mix all the ingredients with the marinated chicken.
- Now heat enough oil in a kadhai and fry the chicken in medium flame.
- Fry till the chicken are tendered.
- Now the chicken pakoda are ready to serve, serve with chutneys.
