Category Archives: delicacy

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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Turmeric Leaves Patholi or Steamed Sweet Rice Cakes

Turmeric Leaves Patholi

https://www.youtube.com/edit?o=U&video_id=MCV8O_kFw6E

Ingredients:

15 Turmeric Leaves

2 cups of boiled rice or ponni rice. Washed and soaked in water overnight.

Scraped Coconut

Scraped Jaggery

½ tsp Cardamom Powder

1 pinch nutmeg powder

Salt

Method:

Grind the rice with little salt in little water to form thick batter. Make a mixture of scraped coconut and jaggery (to taste). Add cardamom powder and nutmeg powder to mixture and keep aside. Apply the paste to a leaf (face of the leaf) very thinly. Leave 1 cm at the sides dry. Place a little of the mixture along the spine of the leaf. Fold the leaf and keep aside. Repeat this to all the leaves

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Peel and enjoy the rice cakes.

Patrade (Shredded leaves Method) and Fried Slices

Patrade Fried (1)

https://www.youtube.com/edit?o=U&video_id=Oh1gHgsDEDM

Ingredients:

6 Allu or Colococia Leaves

2 Cups of boiled or ponni rice

1/4 cup raw rice

2 tblsp Urid Dhal (black gram)

Wash and Soak the rice and dhal in water for 6 hours

5 Red Chillies

½ tsp Turmeric Powder

1 tsp Cumin Seeds

A small ball Tamarind

1.5 tsp Salt

Method:

At the back of the leaves, cut the thick remaining stalk and spine of the leaf. Roll and cut fine into thin shreds.

Drain the soaked rice and dhal. Grind along with chillies, turmeric powder, cumin seeds, tamarind, salt and water to form a thick batter. Add to the cut Allu leaves and mix well. Place some quantity on a baking paper or banana leaves and fold the sides to form thick cakes. Make as many as you can.

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 60 minutes. Remove and allow to cool. Use to either fry them or can add to mutton or chicken curry.

Fried: Once it has cooled cut a cake into thick slices. Make a paste of salt, chilli powder, turmeric, vinegar and water (Salt and Chilli Paste- see my video on youtube). Apply lightly to the sliced pieces and shallow fry on each side to get crisp Patrade Slices.

Patrade or Allu Vadi (Rolled leaves Method)

Rolled Patrade Fried (1)

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

Ingredients:

6 Allu or Colococia Leaves

2 cups Gram flour or Channa Atta

¼ tsp Asofoetida or Hing

1 to 1.5 tsp Chilli Powder

2 tsps Sesame seeds or Teel

1 tsp Turmeric Powder

Water

1.5 tsp Salt

2 tblps Jaggery

1 tblsp Oil

Method:

Wash and wipe the leaves. Cut the remaining stalk at the back of the leaves. Keep aside. Mix all the ingredients in a bowl. Add little water to form a paste.

Apply the paste to the back of a leaf (big) leaving the edges (about a cm) dry. Then place a smaller second leaf and apply paste to it. Then the third and repeat. You can add more leaves to make a thicker roll.

Now fold in the sides to meet at the middle (broader sides). Then the other two sides. This will form a rectangular flat cake. Now roll from one side to meet at the other end. Keep aside. Repeat to form the second roll. You may use more leaves and have more rolls. Make more paste as required.

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Once cool cut into slices to form Patrade Pinwheels. Shallow fry each side in a little oil for a few minutes. You can store the remaining Rolls in refrigerator for future use.Patrade Fried (1)

Tuna Cutlets (Easy)

425 gms Tuna Meat (Canned in Spring Water)

Ingredients:

1 Onion (medium)

4 green Chillies

1½ inch ginger

6 Cloves Garlic

1 bunch Coriander Leaves

1 Stalk Spring Onions or Onions Leeks

Few mint leaves

All above to be minced fine

2 Eggs

300 gms Potatoes- (boiled and peeled)

1 tsp Pepper Powder

½ tsp Turmeric Powder

1.5 tsp Coriander Powder

1 tsp Garam Masala Powder

½ tsp Turmeric Powder

½ tsp Chilli Powder

1 tsp salt or to taste

Toast Powder (bread crumbs)

Method:

Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.

Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

Xmas Cake the Easy Way

Xmas Cake the Easy Way

Ingredients:

600 gms mixed fruit (can obtain from Supermarket in packet)

¾ Cup Chopped Walnuts

¾ Cup standard flour

½ tsp baking powder

1 Egg (beaten)

1 can condensed milk (400 gms)

½ cup water

Method:

Boil the mixed fruit in water for a minute. Keep stirring while it is boiling. Remove and allow to cool.

Mix in a bowl the mixed fruit, the chopped walnuts, the condensed milk and egg. Stir in the flour, previously shifted with the baking powder. Mix well and pour into Cake tin (sized 7 to 8 inches or 18 to 20 cms) lined with baking paper.

Bake in pre-heated oven for 1 hour at 110 degrees fan forced or 135 conventional oven or 275 degrees Fahrenheit. Continue baking for another hour at 110 degrees fan or 125 degrees conventional or 260 degrees Fahrenheit.

Remove and allow to cool.

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.