CHICKEN FINGERS

Chicken  :  500 gms

Eggs        : 2

Potato     :  1 Big

Dhaniya powder  :  2tsps

Cumin Powder     :  1 Tsp

Garam masala      :   1 ½ tsp

Coriander leaves   : 2 tsps

Salt to taste

Turmeric             : ½ tsp

Red chilli powder  : 2 tsps

Ginger garlic paste  : 2 tsps

Bread crumbs       :  ½ cup or as required

Corn flour             :  2 tsps

Oil for deep frying

Tomato ketchup    :   As required

 

Boil the potatoes and mash them and keep them aside.

Heat 2tsps of oil in a pan and add minced chicken. Add salt, turmeric and chilli powder. After 10 mins add ginger garlic paste, dhaniya powder, cumin powder and mix it well.  Add garam masala powder and chopped coriander leaves to it.  Cook until water evaporates.

Add smashed potatoes to chicken and mix it well.Turn off the stove. 

Add corn flour to this mixture, check the seasoning and if required add salt and chilli powder.

Take white egg in a bowl and beat along with a pinch of salt. Take chicken mix and make fingers (can make any shape like balls or fingers, as you like).

Dip each finger in to white egg mix and roll it in to bread crumbs and then dip in boiling oil for deep frying. (Careful while dipping fingers in to egg mix as it may break, otherwise you can toss it with egg white using spoon.). 

Fry them until it gets golden colour.

Serve hot with tomato ketchup.

VEGETABLE CHEESE BALLS

INGREDIENTS :

 

Potato : 2

Carrot : 1

Mutter : ¼ of small cup

Eggs: 2
Bread crumbs : As required
Salt to taste
Chilli powder : 2tsp
Brown (or) milk Bread Pieces : 2 large
Oil for frying
Grated cheese : 2 to 3 tbsps
Chopped Coriander leaves : 2tbsps

(You can add cabbage & beans also)

Boil Potato, carrot, mutter and mash them. Soak bread into water, with in a minute squeeze out excess water and crumble.

Combine mashed vegetables, chopped coriander leaves, crumbled bread & grated cheese. Mix salt & chilli powder. Make lemonsized balls and keep them aside.


In a bowl take egg, and beat white substance of egg along with a pinch of salt. Dip each ball in to egg white and roll in the breadcrumbs. Now dumplings are ready to fry.

Heat sufficient oil in a deep pan. Once it is hot, dip the balls in oil to fry them on a low flame. Fry till balls get golden colour anddrain on absorbent paper. Now veg cheese balls are ready. It melts in the mouth. Serve hot with tomato ketchup.

ANDHRA PRAWN CURRY / ROYYALA KURA

Andhra Prawn Curry is a tasty and simple sea food recipe.

 

INGREDIENTS :

Prawns : 500 gms

Oninons : 2 Medium

Green chillies : 2
Cloves & Cinnamon : 4 each

Garlic cloves : 3
Poppy seeds/ Khus khus/ Gasagasalu : 2 tsps
Coconut : 5 tsps
Dhaniya or dhaniya powder : If powder, use 2 tsps or dhaniya use 11/2 tsp
Ginger garlic paste : 2 tsps
Salt to taste
Red chilli powder : 1 tsp or according to your spicy level
Turmeric

Garam masala powder : 11/2 tsp

PREPARATION :

Take peeled & cleaned fresh prawns, add turmeric 1 tsp and little salt. Boil them in a pressure cooker, after 3 whistles turn it off.

 In a mixer jar make powder of poppy seeds, then add cloves, cinnamon, garlic cloves and coconut. Paste them with adding little water. Keep this masala paste aside.

Heat 2 tsps of oil in a wide bottomed vessel, add chopped onions and green chillies. Add little salt and turmeric to bring out the moisture, and fry until they become transperant. Add ginger garlic paste and stir it well. Add the masala paste and add enough water to get right curry consistency. Cook for 10 mins, Add salt red chilli powder. Stir occasionally. Then add boiled prawns to it.

Cook for 5 mins, then add garam masala and cook for 2 mins. Check the seasoning. Garnish with coriander leaves. Serve with rice or roti.