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.

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.