CHEMMEN UNDAPUTTU

Chemmeen Undaputtu



Ingredients:



*  rice flour -3 cups

*  prawns/ chemmeen -250 gm

*  chilli powder -1 tbsp

*  coriander powder -1 tsp

*  turmeric powder -1 tsp

*  onions-3 finely chopped

*  green chillies-3, finely chopped

*  garlic-4 cloves, chopped

*  ginger chopped-1 small piece

* curry leaves chopped-1 sprig

* coriander leaves chopped-2 tbsp

*  grated coconut 2 cups

* salt

* oil

* hot water (3 cups)



Preparation:



1. Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt.

2. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander

   leaves and saute well.

3. Add marinated prawns and salt and cook it until done and keep it aside.

4. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough.

5. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen

   masala into it and make a small ball as below.

6. Repeat the same process with the remaining dough and prawn masala.

7. Roll each prepared balls in the grated coconut.8. Steam cook for 15-20 minutes and serve hot...

Hariyali Chicken

Hariyali Chicken

Ingredients:
1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1? cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Salt
Chaat masala

All the ingredient quantities are approximateonly. So increase/decrease to get a thick coating
on chicken.

Method:
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies
to a paste. Do not add water.
Cut chicken into 2 x2 pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).

Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.
Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot.
Serves : 2-3
Preparation time : 40mins
PS: If you don’t have oven, shallow fry the pieces on tava.

Chicken 65

CHICKEN 65

1.Boneless skinless chicken thighs -2 cut in to small cubes

2.Garlic paste -1/2 tsp

3.Ginger paste -1/2 tsp

4.Red chilies powder -1/4 tsp

5.tomato ketchup -3tbsp

6.soya sos -2tbsp

7.pepper powder -a pinch

8.salt -for taste

9.yoghurt -3tbsp

10.oil -for frying

Prepration:

Take a bowl and mix all the ingredients from 2 to 9. add chicken pieces to the

batter and marinate for about one hour.Deep fry the marinated chicken pieces till

they are brown.

Chicken Lollipop

CHICKEN LOLLIPOP

Ingredients

1.Chicken Wings -8

2.garlic paste -1tsp

3.ginger paste -1tsp

4.green chillies -4 or 5

5.Soy sauce -1tbsp

6.Vinegar -1/2tsp

7.red chilly sauce -1tsp

8.corn flour -1/2 cup

9.eggs -2

10.Red food color -if required.

Salt to taste

Oil to fry

Procedure

First you need to make lollipops out of the chicken wings available at the market.

Cut each wing in half,along the movable bone joint. Of the two parts left,

one part will have two parallel bones, and the other part will have a single bone.

remove the extra bone from one part of each wing. You will get two lollipops from

each chicken wing.for each lollipop, cut the ligaments near one end of the bone and

strip the flesh to the end that the muscle separates from the bone. The flesh will

thus remain hanging, and can be rolled over to form a lollipop.Mix all the ingredients

mentioned above to form a thick paste.you must take care not to let it form any lumps.

Marinate the chicken and leave for several hours.

When ready to serve, deep fry the lollipops and serve hot with tomato sauce.

Tips

When serving, wrap the bone end in aluminium foil to make it easy for your guests to eat

this appetizer without soiling their hands.kids especially like the convenient way of

eating it -- meat with a handle.