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Monday, 19 September 2011

Chicken lollipop cuts- 8 piece
All purpose flour (Maida) - 1/4 cup
Fresh ginger- 2" piece
Garlic cloves- 6 nos
Green chilli- 3 nos
Soy sauce- 1 tsp
Garam masala powder- 2 tsp
Thick curd/ yogurt- 1/4 cup
Red food color- few drops
Pepper powder and Salt to taste
Oil to deep fry
Egg- 1 no

In a mixer (blender) grind ginger piece, garlic cloves and green chilies to fine paste by adding very little water. 
Take large bowl, add ground ginger-garlic-green chilli paste, soy sauce, yogurt, Garam masala powder, food color and required salt, mix well to make smooth paste. 
Marinade the chicken lollipops in the above paste for at least 2 hours. 
Next in a medium bowl beat egg with pepper powder and pinch of salt.
Spread all purpose flour on a plate, take each marinated chicken lollipop and roll on all purpose flour.
Dip the flour coated chicken lollipops in beaten egg and once again roll in the flour (make sure the flour is well coated on the chicken lollipops). 
Heat oil in a pan to deep fry, when oil is hot, drop the prepared chicken lollipops into hot oil and fry till golden brown.

Hot Garlic Sauce recipe

Garlic clove- 4
Whole dry red chillis- 2
White vinegar- 1 tsp
Tomato ketchup- 1 cup
Oil- 1 tbsp

Grind garlic cloves and red chilli in a mixer/ blender to a smooth paste adding vinegar. In a small pan add oil and fry the ground paste for few seconds. Remove pan from heat and allow to cool, add this mixture to tomato ketchup and mix well. Serve "Hot Garlic Sauce" with fried rice, noodles or serve a dip for chicken lollipop, cauliflower( gobi) pakora and with chips.


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