Holi-Special Snacks Recipe - Chicken Lollypop

 Here is the 2nd snack-recipe. This is for non-vegetarians!

Chicken Lollypop

Ingredients:

1. Chicken Wings:                           4-6 pieces
2. Lemon Juice:                               1tsp
3. Ginger (finely chopped):             1 tblsp 
4. Garlic Paste (finely chopped):     1 tblspn 
5. Coriander (finely chopped):        1/2 cup
6. Green Chili(finely chopped):       1 tsp
7. Chili Powder:                               1 tsp
8. Pepper Powder:                           1 tsp
9. Cornflour:                                   3 tblspn
10. All Purpose Flour / Maida:          3 tblspn
11. Ajinomoto:                                  a pinch (optional)
12. Red Food Color:                          a pinch (optional)
13. Salt:                                            to taste
14. Oil:                                              for Deep Frying
15. Silver foils:                                 to decorate.

Method:

• Wash the chicken wings and give it a shape to lollypops. Marinate with salt and lemon juice and keep aside.

 

• Mix all the ingredients and Keep aside for 30 min.
• Heat oil for deep frying. Once the oil is hot, deep the chicken wings in the mix one by one and drop to the hot oil. Keep the flame in low medium flame and fry them to deep brown & crisp. Stir them once in a while.

 

• After well-fried, drain the oil and wrap silver foil at the ends.
• Now the lollypops are ready! Enjoy hot with salad and your favorite sauce or any dips.

 

 

# Next recipe within 1 hr!

 

Holi-Special Snacks Recipe - Baby Corn Finger

Hello lovely foodies! The festival of colors – Holi is knocking the door! Tomorrow we all will play Holi with our family and friends! Indian festivals are famous for fun and food. So, what you have planned for this Holi? Sweets?? I can give you a new idea! Make various snacks this Holi in spite of sweets and make happy those, who are bored with sweets! I’m going to share not only 1,2,3 but 4 special snacks recipes, collected from popular restaurant or street-food-stalls!  So, why be late? Have a look at the recipes and prepare the stuffs! Here I go…………

Baby Corn Finger

 

1. Baby Corn:                              12
2. Butter Milk:                            3/4 Cup
3. Cumin Powder:                        2 teaspoon
4. Maida / All purpose flour:      1/2 Cup
5. Corn Flour:                             1/4 Cup
6. Lemon Juice:                          1/2 teaspoon
7. Salt:                                       To taste
8. Oil:                                          For Deep Frying

Method:

• Wash the baby corns and Slit the baby corns into two halves. 

 



 

• Heat some water in a sauce pan and bring it to boil. Add the baby corns and allow it to boil for 5-6 minutes.
• Then, drain the water and take the semi cooked baby corns aside.
• In a mixing bowl, add butter milk, salt and a teaspoon of cumin powder and mix well. Add the semi cooked baby corns and mix well to coat it nicely and then allow the baby corns to marinade in the mixture. Keep the marinated mixture in refrigerator for 1 hour
• Now, take the maida, corn flour and salt make it to a batter with water.
• Heat oil in a pan. Remove the marinated baby corn from refrigerator and dip each baby corn in the prepared batter and coat it nicely and add it to the oil.
• Serve hot with ketchup and enjoy the taste!

#Next recipe coming in 1 hr!

Recipe of the day: Khichdi in Bengali Style

Hello foodies! here comes the time when we have to say ‘good bye’ to winter and tomorrow is the last festival of this winter - Vasant Panchami or Saraswati Puja! In India, it is a very important and popular festival, not only for students, but also for each and every people. It is a must have for all Bengali to eat a special ‘Khichdi’ on the day with various side dishes! Today, I’m going to share the recipe of this special Khichdi! Try it tomorrow, I think your family will love it…………..

Khichdi in Bengali Style

 

 

 Ingredients:

1. Moong dal or split green lentil:    200 grams
2. Basmati rice:                               200 grams
3. Potatoes (medium):                      2
4. Cauliflower (small):                      1
5. Green peas:                                 ½ cup
6. Ginger paste:                               2 tablespoon
7. Green chili:                                  5-6
8. Turmeric powder:                        1 tablespoon
9. Cooking oil:                                  ½ cup
10. Ghee:                                           3 tablespoon
11. Salt:                                            to taste
12. Sugar:                                         1 teaspoon

For tempering:

1. Green cardamom:                       2  
2. Clove:                                         2-4  
3. Cinnamon:                                   1 thin sticks
4. Bay Leaf:                                    1  
5. Dry red chili:                              2  
6. cumin seeds:                               1/4 tsp

 

Method:

• Cut the potatoes in halves. Cut the cauliflower in 8-10 large florets.
• Wash the rice and soak in water for 10 minutes.
• Roast the Moong Dal till golden and you get a nice aroma.  Rinse the dal lightly in water and keep aside.
• In a frying pan, fry the potatoes and cauliflower with sprinkle of turmeric powder and salt till they are f lightly golden. Throw in the green peas and sauté them too.
• Now, heat oil in a deep and heavy bottomed pot.
• Add the ingredients, mentioned for tempering, one by one and sauté for a minute.

• Add ginger paste and mix it well and let it cook for 2-3 minutes.
• Add the rice and mix it well. Let it cook for 2-3 minutes.
• Add moong dal and stir for 1-2 minutes for proper mixing.
• Now, add salt, turmeric powder and water (1 liter) and let it boil. 

• After the boiling starts add the potatoes, cauliflower, green chillies and peas. Add some more warm water if needed. Cover the pot and let it cook.
• In between, remove the cover, gently give a stir and check if they are done or if more water is needed.
• Once the rice, lentils and vegetables are cooked, add the sugar and mix gently.
• Drizzle the ghee and serve hot.

 

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