Ingredients:
Chicken wings- 500 gms,
Soya sauce-2 tbsp,
Chilli garlic sauce- 2 tbsp or a mix of garlic paste -1 tbsp + chilli sauce -1 tbsp + plus a few drops of tabasco pepper sauce.
Egg -2,
Black pepper- to taste,
Chilli flakes - a pinch,
Cornflour- 4 tbsp,
Salt a pinch- use little as both the sauce have salt in them.
Bread crumbs - 1 cup for coating.
Oil to fry.
Method:
These lollipops are made from chicken wings.
Here chicken wings which are sold have two sections not three.
One section is the single bone which has a thick piece of meat and the other has two bones in it.
To cut and give shape to the wings we need a straight blade sharp knife.
Cut the two sections from the cartilage.
Take the single bone first.
Hold the thin end firmly ,then carefully cut through the meat surrounding the bone,using a sawing motion and turning the bone around.
Once the meat is cut around ,use your knife to scrape down the meat from the bone.
Push the meat down to the other end.
Using your fingers pull the meat over the fat end of the bone so that its inside out .
Discard any extra cartilage hanging out.
It will give a shape of a lollipop.
The other section has two bones .
The same method is applied.Cut the meat loose,scrape and then the small bone can just be pulled out and removed to make a lollipop of the remainder.
Once the chicken wings take the shape of lollipops,we need to marinate them.
Take a bowl and mix soya sauce and chilli garlic sauce.
Marinate the chicken lollipops in it and leave it for 1/2 hour or keep in the fridge till you plan to fry, or bake them.
To fry -
Take two bowls -
In the first bowl - beaten eggs,red chilli flakes,pepper,salt and cornflour.
Mix well to form a batter.
In the second bowl - bread crumbs.
Heat oil in a deep pan for frying.
Dip the lollipops in the egg batter and then coat them with bread crumbs.
Once the oil is hot,lower the heat and fry the lollipops in low heat till they are deep brown and crisp.
Turn sides to evenly brown them.
Take out on paper napkin to drain out the excess oil.
They are very easy to grab with your fingers and nibble.
Serve with sweet Thai chilli sauce or any sauce of your liking.
You can bake them at 180 C to avoid frying.
Just drizzle a little olive oil over the lollipops and bake them turning sides.
Start making with 250 gms of chicken wings and just half the ingredients for the dish!
Ingredients:
Whole milk- 3 and 1/2 cup or 840 ml,
White sugar ( granulated or powdered )-1/3 cup and 1/4 cup,
Cornstarch- 1/4 cup,
Eggs -2,
Egg yolk- 1,
Vanilla- 2 tsp,
Butter- 1 tbsp.
Method:
In a steel bowl whisk together 1/3 cup of sugar,cornstarch,egg and egg yolk.
Whisk in 1/2 cup ( 120 ) of the milk from 3 and 1/2 cup.
Set aside while you heat rest of the milk ( 3 cups ) and sugar ( 1/4 cup )in a heavy bottom pan on low heat and bring just to boil.
Have ready a fine medium sized strainer and a bowl.
Remove from heat and gradually pour the hot milk into the egg mixture ,whisking constantly,until the mixture is smooth.( do not pour the hot milk all at once- pour a little bit and then whisk and then gradually pour all )
Transfer the pudding mixture to the pan again and place over low heat.
Cook stirring constantly with a flat spatulla until the mixture thickens to the consistency of mayonnaise ( 3 to 5 minutes ).
Remove from heat and whisk in the butter and vanilla essence.
Pour the pudding through a strainer to remove any lumps.
Quickly cover with a cling film to avoid the formation of film on the pudding unless you like it.
As it comes to room temperature,put in the fridge to set and cool.( 6 to 8 hours )
Before serving whisk the pudding with wire whisk ( optional ).
Serve cold with dallop of ice cream,fruit and nuts or nutella.
Serves 6 .
Thanks Sunil for sharing this light and delicious recipe!
Ingredients:
Chicken - 1 kg,
Ginger paste or shredded-3/4 tbsp,
Garlic paste- 1 tbsp
Turmeric pwd- 3/4 tsp,
Salt- to taste,
Onion -2 big size finely chopped,
Big cardamom-2,
Small cardamom- 4,
Bay leaves-1 to 2,
Cumin or jeera seeds- 1 tsp,
Coconut milk- 1 cup.
To make paste-
Green coriander leaves- 1 cup chopped,
Green chilli -3 slit,
Ginger - 1 inch cut into small pieces to make grinding easy,
Fresh grated coconut -2 tbsp heaped.
Oil - 2 to 3 tbsp.
Note- This is a semi dry chicken recipe!
You will need 1 small coconut ( water inside )to extract 1 cup of milk and 2 tbsp of grated coconut.
Breaking,scrapping the skin of the coconut and then grating the coconut is a little time consuming.
Before I never liked making any coconut recipe for the simple reason of breaking the coconut and the time it took to scrape the inside of it.
But now I know the trick to break open and separate out the hard shell.
You just knead a hammer and a screw driver and a small size coconut!
First take a screw driver and make a hole at the top of the coconut. It has 3 black tender spots on top and just insert the screw driver to make a hole and take out the water from inside.
You can drink this water.
Next using a hammer !
Hammer at the center of the coconut all around ,and the shell will break open.
Keep hammering the hard shell till the inside of the coconut separate too or you can separate it with a knife.
Scrape the soft brown skin with a peeler or knife and then grate the coconut.
Once the coconut is grated,leaving aside 2 tbsp of coconut for the paste.
The rest of the grated coconut is put in the blender with 1 cup of water.
Coarsely grind for few seconds ( do not make a paste ).
Sieve through a strainer to extract the fresh milk out of the fresh coconut.Press and extract the maximum.
The left out dry coconut can be used for stuffing or just mix it with the dough ( Sunil's idea ).
I mixed a little sugar and made stuffed parathas and it was delicious!
Method-
Extract the coconut milk from the coconut and keep aside.
Marinate the chicken with turmeric pwd,ginger garlic paste and salt.
Rub it around the chicken and leave it to marinate for 1/2 hour at room temperature while
you make the preparation.
Finely chop the onions and make a paste of green chillis,green coriander leaves ,ginger and grated coconut adding a small amount of water.
Keep aside the paste.
Heat oil in a non stick kadhai and as oil heats up,add the whole spices - cumin seeds,big cardamom,small cardamom,cinnamon stick and bay leaves.
As cumin seeds crackle,add the finely chopped onions.
The onions just need to be soft and translucent.
Add the marinated chicken and stir fry on high heat for 10 minutes.
Keep stirring as the chicken will have brown spots after 10 minutes.
Lower the heat to medium and add the coconut coriander paste with 1/4 cup water ( rinse the blender with 1/4 cup of water after taking the paste out of the container and use it in the cooking)
Stir for 30 seconds and then add the coconut milk and salt.
Mix and let it come to boil.
Lower the heat to low and put a lid on.
Let it simmer and cook till chicken is tender ( depends on the size of the chicken- 20 to 25 minutes )
This is a semi dry chicken dish!
The coconut gravy will be thicken as it cools.
Goes very well with hot rotis!
Egg -2,
