Sweet and sour chicken wings

You Need:

To marinate:Maida - 1 tsp
Corn Flour - 1 tsp
Rice flour - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Red Chilly Powder - As per spice level for chicken.

To Fry:
Soy Sauce - 1 tsp
Garlic chopped - 1 tsp (optional)
Soy sauce - 1 ½ tsp
Tomato Ketchup - 2 tbsp
Green chillies - 1 no ( chopped)
Corn Starch - 1 tbsp (diluted in little water)
Salt - As needed
Oil - As needed

Clean the Chicken Wings and dry it thoroughly. Make a marinade with all the ingredients mentioned in the ‘to marinate’ section and marinate the Wings; keep it aside for 20 minutes.Heat at least 2 inches of Oil in a pan on medium high heat and deep fry the Wings until crispy.Drain the excess Oil on a paper towel.

In another pan heat 2 tbsp of Oil on medium high heat and saute the Onion, green chillies and chopped garlic and saute for few min. Take care not to burn it.
Add Soy Sauce, Ketch up and mix well. Add little water and let it cook for few min.
Once mixed well, drizzle the Corn Starch Water and combine as fast as possible. You will get a thick paste like consistency. In this stage, Add the fried Chicken Wings and mix wellOnce coated well, move it to a serving dish and serve hot.

Note: While making the sauce, add Salt only after adding all the sauces as most of them contains Salt.
Do keep everything ready before you start making the sauce as the whole process is very fast.

Yummy Baby Corn Manchurian is now ready to be served.

Food Festive - Dec 2012

Isn't your mouth watering ..:P:P

Recipes Soon!!

Green Peas Curry

Green peas is most commonly loved vegetable by all ages. Be it for fried rice or as side dish, it tastes awesome. Check this awesome green peas curry recipe...I'm sure you would eat an extra roti during your meal..:)

You Need:

Green peas - 1/4 kg
Onion - 3 nos
Tomato - 2 nos
Curry leaves - few
Chilli powder - 2 tbsp
Jeera powder - 1/2 tbsp
Coconut - 3-4 chunks
Coriander seeds - 2 tbsp
Salt To taste 
Oil As needed 

Grind the coconut and coriander seeds to a fine paste by adding little water. Finely chop the onions and tomatoes.

Boil the green peas with enough water in pressure cooker for 2 to 3 whistles. Keep aside.

Heat the oil in a non stick pan, add onions and fry till golden brown. Add curry leaves and salute for a min. Add the tomatoes and cook till mashed and oil separates from the mixture. Add all the spice powders, salt, enough water and cook for 5 min till the raw smell goes off.

Taste the curry and check the consistency as well. Finally add the boiled green peas and mix well. Cook for 10 min in low flame till the masala is well coated the green peas.

Garnish with coriander leaves and serve as a side for roti, chappathi.

Mint Chutney

You Need:

Mint leaves - 1 bunch

Onion - 1 no
Tomato - 1 no
Urad dal - 1 tsp
Red chillis - 3 nos 
marble sized tamarind - Lemon size
Salt - To taste
Oil - To fry 

Chop onions and tomatoes. Heat oil in a pan. Add urad dal and dry red chilies and fry till they turn brown. Add the chopped onions and fry till they turn transparent. Now add the chopped tomatoes and fry till raw smell goes. Add the mint leaves and tamarind and fry for a few minutes. 
Cool and grind this mixture with salt and water. 

Very healthy and tasty side dish for dosa and idli's. 

Coriander Chutney

You Need:

Coriander leaves - 1 bunch
Ginger - 1 small chunk
Tomato - 1 no
Salt - To taste
Green chilli's - 2 to 3 nos (As per required spice level)
Oil - To fry
Mustard seeds - 1 tsp
Urad dhal - 1 tsp

Clean the coriander leaves and blend all the items except mustard seeds, urad dhal and oil in a mixer by adding little water.

Take a pan, add oil. Once heated, add the mustard seeds. Once popped, add urad dhal. Fry till color changes. Then add the coriander mixture and fry well till the raw smell goes and the mixture is cooked well.

Serve as a side to your idli's, dosa's. Even you mix with plain rice and serve as coriander rice. 
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