Thursday, 31 January 2013

Chicken Lollipop

I am sure that this dish is so popular that it needs no introduction at least in India. Adults and children both love these juicy tangy lollipops . So here's the recipe for it . I personally feel that the lollipops do not have much of the flesh and most of the times do this same recipe with chicken legs .






Ingredients :

8 to 10 .................Raw chicken lollipops
1 tbsp....................Soy sauce
1 tbsp...................garlic paste
1 tsp......................garam masala
2 tsp......................chilly powder
3 tbsp......................tomato ketchup
1 tbsp.....................cornflour
1..............................egg beaten
salt as per taste



Method :

Wash the raw lollipops thoroughly .
Add soy sauce, garlic paste , garam masala, chilly powder and ketchup.
Add cornflour and beaten egg and mix well .
The pieces should be well coated with the marinade.
Marinate for at least 2 to 3 hours.
Use can also marinate and keep overnight.
Deep fry in the oil and serve hot .

Thursday, 24 January 2013

Vaalache Birde

Vaalache birde or dalimbyachi usal  is a very popular and tranditional maharashtrian  dish loved by all . It is a must in Brahmin or CKP houses during important occasions and functions. Vaal is available in 2 varieties - safed vaal or Kadve vaal . Kadve vaal are considered to be superior in quality and taste and are mainly used for making birde.
Vaal has to be soaked in lukewarm water overnight . Then drain the water in the morning and tie them in a muslin cloth the way we tie to make paneer. After about 8 hours they will sprout porperly. Remove the skin and vaal are ready to be used for birde.


Ingredients : 

2 cups ........................soaked and sprouted vaal
1 cup..........................finely chopped onions
1/2 cup ........................fresh grated coconut
2/3 ............................green chillies
1 tsp...........................turmeric powder
1 tsp......................mustard seeds
2/ 3 ..........................kokam ( or 1 tbsp tamarind pulp)
jaggery
salt
oil




Method :

Heat oil, add mustard seeds after they splutter add onion and saute till transparent.
Add vaal, turmeric powder, jaggery , kokam or tamarind and salt.
Fry for some time and add 1/2 cup water and cook till vaal are soft and cooked.
Garnish with freshly cut coriander and grated coconut.( These are must they lend a beautiful
flavour to the dish)