Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

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Schezwan Sauce

 

Ingredients:

6 Tablespoons of Red Chilli Paste ( see my recipe for Red Chilli Paste)

5 tablespoons Sesame Oil

12 cloves finely chopped garlic

1 small piece (1 inch) finely chopped ginger

1 small onion, finely chopped

2 tablespoons finely chopped celery

1 cup water

1 tsp pepper powder

2 to 3 tablespoon brown sugar

1 tblsp Soy Sauce

1 tblsp vinegar

1 tsp salt

Method:

Heat Sesame Oil in a pan and when hot add the ginger and garlic. Saute for a minute and add the chopped onion. Saute till the Onions turn translucent. Now add the Red Chilli Paste and mix well, fry for a minute. Add water and the rest of the ingredients. Cook for five minutes. Check for salt, vinegar and sugar. The taste should be spicy, sweet and tangy.

When cool, store in sealed container in refrigerator. Good accompaniment for Fried Rice, Chicken Lollipop etc.

Red Chilli Paste

Ingredients:

15 Red Kashmiri Chillies (remove seeds if you want less spicy)

½ cup vinegar

1 cup hot water

2 tablespoon Oil

Method:

Soak the chillies for an hour, cut into pieces (either with seeds or without) in ½ cup of vinegar and one cup hot water.

Boil the mixture for about 5 minutes. After it has cooled, grind the chillies fine to get a paste. While grinding if you require water, use the water remaining from boiling the chillies.

Use the paste within two days. If you require for longer periods, add

Tablespoons of oil, mix and store in sealed container in refrigerator. This will last for a week or   10 days. If you cook the mixture for 5 minutes, you can then store the cooled mixture in air tight containers in refrigerator. You can even freeze this in small containers and use when required.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Beetroot Halwa

Beetroot HalwaBeetroot Halwa

https://www.youtube.com/edit?o=U&video_id=kPrxSSKdTAo

Ingredients:

2 Kilos of Beetroot Pulp (after extracting for wine) or 2.5 Kgs of Beetroot (cut, peeled and grated).

650 gms of Sugar

2 Cups of Milk

8 spoons of Ghee or clarified Butter

Few almonds (cut into thin slices)

Few Cashewnuts

Cardamom Powder

Method:

In a deep pan, add 2 spoons ghee and fry the cashew nuts lightly and remove. Then repeat the process with Almonds. Add the Beetroot pulp or grated beetroot. Add 2 more spoons ghee and cook till the rawness of the beetroot goes. Already boiled beetroot for wine will progress to next stage faster. When the beetroot has lost its rawness add the milk and on slow fire allow to cook. Keep stirring so it does not stick to bottom. After the milk has evaporated and beetroot has become soft add sugar and mix. The sugar will dissolve and you will get some more liquid. Add 4 spoons of ghee and cardamom powder and mix and fry well till the mixture comes together. Add the fried cashew nuts and almonds. Mix and remove.

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Beetroot Wine

Beetroot Wine Bottle (1)

https://www.youtube.com/edit?o=U&video_id=ZkH4shyt2bg

Ingredients:

3.5 kilos of Beetroot

2.75 Kilos of White Sugar

9 litres of Water

25 gms Active Yeast

Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)

2 Lemons (peel or grate the skin), Juice of lemon

25 gms of ginger (sliced fine), 16 cloves

Muslin cloth or thin cotton cloth for straining the wine.

Method:

Cut the top and bottom part of the beetroot. Wash and peel the beetroots. Grate the beetroots using a hand grater or electric grater. In a big vessel (can use two vessels), add the grated beetroot, ginger, lemon peel, water and boil. Simmer and cook till the beetroot is cooked (becomes light in colour).

Strain through Muslin or thin cotton cloth. Add sugar, lime juice and cloves. Stir and allow to cool. Reserve the pulp to make beetroot halwa. Transfer the beetroot Juice/Water mixture to the Jar or Plastic Bucket. Add the yeast (in a small bowl of luke warm water, add the yeast and a spoon of sugar, when it rises add). Stir well and then close the lid. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.

After 2 days open, strain and keep for another 20 days. After 20 days, strain the mixture and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the beetroot wine back into the jar or plastic container for another week, before you bottle it.

Enjoy. You should get around 9 to 10 bottles of Beetroot Wine.

Grape Wine

Grape Wine

https://www.youtube.com/edit?o=U&video_id=0uBnJ9DV3sQ

Ingredients:

4 kilos of Red/Black/Purple Grapes (with seeds or seedless)

4.5 Kilos of White Sugar

12 litres of boiled and cooled water

2 tsps Active Yeast

Luke warm to wash grapes

Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)

2 Handfuls of whole wheat

Muslin cloth or thin cotton cloth for straining the wine.

Method:

Wash the grapes (in luke warm water) and separate them from bunches. Squeeze the grapes directly into the jar or plastic bucket using your hand or using a lime squeezer. The skin of the grapes give the colour to the wine. If you want white wine remove the skin from the must (grape juice including skin and seeds). After all the grapes are squeezed add 12 litres of water and 3 kilos of sugar. Mix well using your hand. Add yeast (mix in slightly warm water and little sugar, when it rises add). Mix well. Add wheat. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.

After 10 days open and add rest of sugar, stir and keep for another 14 days. After 14 days, strain the grapes and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the grape wine back into the jar or plastic container for another week, before you bottle it.

Enjoy. You should get around 15 to 18 litres.

Grape Wine