Ingredients
For Lollipop
- Chicken wings - 8-9 nos
- Chilli powder - 2 tsp
- Pepper Powder - 1/2 tsp
- Corn starch - 2 tbsp
- Ginger-garlic paste- 1 tbsp
- Egg- 1
- Chicken Masala - 1/2 tsp
- Soy sauce - 1 tsp
- Red Colour - a pinch
- Salt as required
- Oil - 1/2 cup
For Sauce
- Red chillies (whole) - 4-5 nos
- Ginger-garlic paste - 1 tsp
- Chopped garlic - 1 tsp
- Green chillies - 2 nos
- Red chilli powder - 1 tsp
- Sugar - 2 tsp
- Vinegar - 1 tbsp
- Tomato ketchup - 3 tbsp
- Red colour - a pinch
- Hot water - 1/2 cup
- Salt to taste
Method
For Lollipops
- Pull the flesh to one end .
- Make a marinade with chilli powder,pepper powder,corn starch,ginger-garlic paste,chicken masala ,soy sauce,red Colour and salt.
- Add egg,this acts as the binding agent.Then mix well.
- Slowly add the lollipops into the batter.Leave it for 30 mins.
- Heat oil in a kadai.Add the chicken pieces and deep fry them.
- Your lollipops are now ready.
For Sauce
- Soak red chillies in hot water for 30 mins.Then grind it.
- Heat some oil in a pan,add the ground red chilli paste into it.Saute well.
- Add green chillies,vinegar,colour and sugar,saute well.
- Finally add the tomato ketchup and salt.(I add a pinch of cumin powder and fennel powder,to bring in an Indian touch ,but not necessary its your personal choice)
- Saute well and bring to boil.Turn off the flame,garnish with spring onions,i did with coriander leaves :)
- Lip smacking Lollipops are now ready to be served with the Shezwan sauce.You can also toss the lollipops in shezwan sauce and serve it,but i prefer them seperately.
Ingredients
For Marination
- Chicken - 800gm
- Cloves - 4-5 nos
- Cinnamon sticks - 1 inch
- Cardamom - 4 nos
- Bay leaves - 2 nos
- Kashmiri Chilli powder - 3 tbsp
- Coriander powder - 1 tsp
- Garam masala - 1 tsp
- Turmeric powder - 1/2 tsp
- Cumin seed powder - 1tsp
- Fennel powder - 1tsp
- Pepper powder- 1 tsp
- Green chillies - 4-5 nos
- Coriander leaves- 1/2 cup
- Mint leaves - 1/2 cup
- Ginger-garlic paste - 1 tbsp
- Yogurt - 3/4 cup
- Tomato - 1
- Fried onions - 2 cups
- Biriyani masala - 1 tbsp (optional)
- Olive oil - 2 tbsp
- Salt as required
For Rice
- Basmathi rice - 300 gm
- Cumin seeds - 1/2 tsp
- Bay leaf- 1
- oil - 1tbsp
- Salt to taste
For colour
- Milk - 4 tbsp
- Turmeric powder - 1/4 tsp
Method
- Clean the chicken well and cut them into medium sized pieces.
- Take all the spices and masalas,rub it on the chicken pieces.
- Add 2 tbsp of oil to the marinade.Keep it aside for about 45 mins.
- Mean while soak the rice in water for 15mins.
- In a thick bottomed vessel transfer the rice,add cumin seeds,bay leaves,oil and salt to it.(Be careful while adding salt,it shouldnt be less or more). Allow it to cook until half done (if fully cooked the the rice grains may get mashed while duming).
- In a wide and thick bottomed vessel layer the marinated chicken.
- Then spread the half cooked rice over it.
- In a cup mix the milk and turmeric powder.
- Sprinkle it over the rice.
- Close the vessel with an air tight lid,so that the rich aroma of spices never escapes from the vessel.
- Allow the chicken and rice to cook on low flame for 30 mins.Open the lid,transfer the rice to another bowl,mix in little chicken masala .Add chicken pieces only while serving.
- Serve with raitha and mint chutney.
Ingredients
- Chicken legs - 2
- Coriander powder - 1 tsp
- Cumin seed powder - 1 tsp
- Chilli powder - 2 tsp
- Pepper powder - 1 tsp
- Kasuri methi powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Yogurt - 1 tbsp
- Garam masala - 1 tsp
- Ginger- garlic paste - 2 tsp
- Lemon juice - 1 tsp
- Red colour - a pinch
- Tandoori masala - 1 tsp
- Salt - 1 tsp
- Olive oil - 2 tbsp
Method
- Clean and make slits on the chicken pieces.
- Rub the masalas listed above on to the chicken pieces.
- Marinate it for 1-2 hours.
- Transfer it to a foil lined tray and sprinkle some olive oil over it. Leave it in a preheated oven at 180 degree celsius for 25-30 mins.
- Tasty and healthy tandoori chicken is now ready to be served.
- Chicken: 2kg
- Ginger :1 small piece
- Garlic: 8nos
- Curd:1tbsp
- Chilly powder: 2tbsp
- Pepper powder: 1tsp
- Turmeric powder: 1tsp
- Salt
- Oil
Method
- Cut chicken in to small pieces ,clean and keep aside.Add ginger garlic paste,turmeric powder,chilly powder,pepper powder,curd and salt in to a big vessel.Mix properly and add the chicken pieces in to it.Keep in the refrigerator for 1hour
- Heat oil in a pan and deep fry the chicken and serve hot
Ingredients
For Filling
- Boneless Chicken- 300 gm
- Onions- 2 nos (finely chopped)
- Green chillies- 3 nos (finely chopped)
- Ginger-garlic paste - 1tsp
- Coriander powder - 4 tsp
- Turmeric powder- 1/4 tsp
- Fennel powder - 1 tsp
- Garam Masala - 1/2 tsp
- Pepper powder - 2 tsp
- Curry leaves - 2 springs
- Salt - as required
- Coriander leaves - to garnish
For Dough
- Maida - 2cups
- Salt- to taste
- water
- Oil
Method
- Add 1/4 tsp of turmeric,1 tsp of coriander,1/2 tsp of pepper powder and salt to the chicken and cook well in a pressure cooker.
- Donot drain the chicken stock,allow it to thicken and later dry on low flame.
- In a pan heat some oil (2 tbsp) and saute onions,green chillies,ginger garlic paste and curry leaves.
- Add coriander powder(3tsp),and salt.
- Slowly add the chicken into the masala.
- Add fennel powder and garam masala.
- Finally garnish with coriander leaves.
- Your samosa filling is now ready
- In a bowl, mix flour, oil and salt. Add water slowly and mix until you get a smooth, soft dough.
- Divide the dough into equal portions. Dust your work space with enough flour and roll out a circle
- Cut the circle into half (If you want tiny samosas you can divide it into 4 equal parts).
- Make a cone out of each half.
- Seal the opening by pressing hard with fingers or knife.
- Heat about two cups of oil in a deep bottomed pan.
- Fry them in batches of three to four until golden.
- Serve hot with tomato ketchup.
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