Egg Bonda - Chicken Chaps

Egg Bonda

Ingredients:

Boiled Eggs - 4 cut in to halves

Gram Flour - 1 and half cup

Rice Flour - 1/2 cup

Salt to taste

Pepper Powder - 12/ tsp

Red Chillipowder - 1 tsp

oil for frying

Egg halves sprinkled with Pepper powder, Red Chilli powder and Salt

Method:

Remove the egg shells and cut them in to halves. Sprinkle peper powder and salt over the egg halves. Mix Gram Flour, rice flour, salt, pepper powder and redchilli with water to make smooth batter. Heat oil in a deep frying pan, dip the the egg halves in the batter and fry in oil until lite brown colour. Drain on kitchen paper and serve hot.

Chicken Chaps





Ingredients:

Chicken bone less and skin less - 1lb
Egg - 1
Bread Powder - 1 cup
Ginger Garlic Paste - 1tsp
Garam Masala - 1/2 tsp
Salt and redchilli powder
Pinch of turmeric powder
Lime juice - 1tsp
Chopped Onions
Pepper powder - 1/2tsp

Chicken Chaps Rolled in Bread powder


Method:

Cut the chiecken in to long pieces, clean and marinate the chicken with salt, redchillie, turmeric, lime juice, garlic and garam masala for 2 to 3 hours. Beet the egg in a bowl dip the marinated chicken pieces in to beaten egg and immediately roll in to bread powder gently. Heat oil in a pan and then add the chicken pieces, cook on medium flame for 10 minutes and then turn to otherside and fry for for few more minutes until the chicken is cooked and tender. Drain on kitchen paper, garnish with onions, pepper powder and lemon serve it hot.

Egg Cubes Curry

Egg Cubes Curry

Ingredients:

6 Eggs
2 tsp Basin Fllor
1 Large Onion
1 Tomato
1 cup Green Peas
1 tsp Ginger Garlic Paste
1/2 cup greated coconut
1/2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
Salt to taste
5 tsp Oil

popu or tadka ingredients - 1 tsp each - cumin, mustard seeds and 4-6 curry leaves.

Method:

Take a bowl, add the whole eggs, salt, basin floor and whisk well to combine. Double boil the egg mixture and cut it in to cubes, take frying pan heat the oil, add and toast popu or tadka ingredients listed to gold color. Add chopped onions and fry them until golden brown. Add green peas and fry for a minute then add ginger garlic paste, grater coconut cook for 5 minutes add salt and red chilli powder, chopped tomatos cook it for 1 minute add the egg egg cubes and cover the pan with lid, allow it to cook for another 10 minutes. If it is too dry add some waterr and cook it for 5 more minutes. Add the garam masala. Serve it hot with rice or roti.

Double Boiling:Take a big vessell, add some water and bring it to boil. Put the egg mixture bowl in to the vesell and allow it to cook for 20 minutes. Check with kinfe to see if it is done. If the kinfe comes out clean, it is done.
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Badusha Sweet

Badusha

Ingredients:

2 cups maida
4 cups sugar
1/2 tsp bakingpowder
1 tsp ghee
1 cup curd
1/4th cup Milk
3 cardamoms
Oil to fry

Preperation:

Mix ghee, milk, curd, bakingpowder, salt and maida like a chapati dough, no water. keep the mix in refrigirator for 2 hours. Prepare sugar syrup to string consistency. Add cardamom powder to it and keep aside. Make lemon size round balls with the mix and press with your thumb on the ball. Heat oil and fry these balls on medium low heat until balls golden brown then add to sugar syrup. Soak the balls for 30 minutes in sugar syrup then take them to another bowl.

Jangry Sweet

Jangry

Ingredients:

1 cup uraddal
3 tsp rice floor
3 to 4 drops of Red food color
1 cup sugar
3 cardamoms
oil for frying

Preperation:

Soak uraddal for 3 hours, grind uraddal, rice floor along with food color to get fine paste, consistency of the batter should be thick. Insert the batter in to murukulu maker with one whole bottom plate and press the batter in to hot oil with circular shape and fry them, remove from oil and dip in to the sugar syrup.

Sugar Syrup:

Add half cup water to 1 cup sugar, add 3 cardamom ponds crushed. Heat over medium flame, stir often till all sugar is melted with one thread consistency.

Happy New Year

Happy New Year to all of you :)

Kalakand

I started New Year with this Sweet:)


Ingredients:

2 litres Milk
1 cup Sugar
1/2 tsp Citric acid dissolved in 1/2 cup water




Method:


Boil half the milk and add the citric solution as it comes to boil. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, cut it in to pieces.

Finger Chips




Ingredients:

500 g potatoes
Oil for fry
Salt to taste

Method:

Peel the potatoes Using a peeler, remove the skin from all the potatoes, cut each potato lengthwise into thick chunks (About a centimetre and a half in size). Start by adding the oil to a deep-fat fryer and heating it up in medium falme. First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer. Fry the chopped potatoes until just cooked through. You will need to move them once or twice while frying. To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready. Take the chips out of the oil and leave them to cool for one hour. Put the chips back in to the oil with high flame and fry them until golden brown. Season the chips well with salt and serve hot with tomato ktechup.