Recipes (Falgun 2074 Issue)
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Recipes (Falgun 2074 Issue)

Recipes (Falgun 2074 Issue)

About Recipes (Falgun 2074 Issue)

CHICKEN EGG ROTI ROLLS:

Ingredients:

Chopped capsicum ,Chopped onions, Chopped tomatoes, Black pepper, Cumin and coriander powder, Salt, Chilies, Eggs, Soft Dough, Green peas boiled chicken, Sunflower oil, Tomato ketchup, Soya sauce, Green chili sauce.  

Method:

In a bowl, add some eggs, some black pepper and salt in it and blend well. In a frying pan add some sunflower oil in it, then add chopped onions, fry till the onions are slightly golden. Add coriander and cumin powder. Now put the boiled chicken pieces and let them cook for a while. Add tomatoes, capsicum, green peas, chilies and mix. Now, add small quantity of black pepper and salt. Add a dash of tomato ketchup and little soya sauce. Fry for few minutes. For, roti divide the dough into equal sizes. Roll the dough with a rolling pin and rubbing with plain flour occasionally to avoid making it sticky. Cook the roti in a pan, on both sides. Spread the mixture we prepared in step one. Lower the flame put oil in the surroundings and turns with the help of spatula roll the rotis. Cover the half part with a tissue. Your chicken egg roti rolls are ready for serving.

 

 

WAI WAI SPRING ROLLS RECEIPE:

Ingredients:

3 Wai Wai Noodles,3 Eggs, Oil for Cooking & Frying,  1/2 tsp – Turmeric,1/2 Can of Chopped Can Tomato, Spring Roll Pastry / Sheets, Water as needed.

Method:

Heat the oil in a pan and add 2 eggs and cook till the eggs are fluffy. Add the noodles and all the seasoning ingredients, chopped can tomato half of the can and fry it for a while. Mix well and then add the water to cook the noodles. Cover the lid and let it simmer. Noodles are ready when the water is evaporated and have a dry consistency. Dip the spring roll sheets in an egg mixture one at a time. Place small portion of cooked wai wai and seal the edges and make wraps with help of another sheet. Heat oil in a frying pan and deep fry the wai wai wrapped spring rolls until they are brown and cooked. Place them in a serving dish, now your wai wai spring rolls are ready to serve with tomato ketchup.

 

 

CHICKEN LOLLIPOP:

Ingredients:

½ kg. Chicken drummettes, oil, 1 and quarter table spoon ginger garlic paste, ½ red chili powder or paprika, ½ tablespoon garam masala, 18 tablespoon of salt, 4 tablespoon corn flour . For seasoning: 1 medium onion, ¾ tablespoon ginger, ¾ tablespoon garlic, 1 tablespoon soya sauce, 1 tablespoon vinegar, ¾ tablespoon red chili powder or paste, 1 tablespoon sugar, ½ cup water and coriander for garnishing.

Method:

Soak the chicken in buttermilk and put in the refrigerator for 4 hours. Cover the chicken container and place in a separate compartment not used for fruits and vegetables. Remove the skin and fats at cooking time. Drain off the buttermilk completely. Add chili powder, paprika or spice powder, ginger and garlic and pepper powder. Mix corn flour and salt and add it into a bowl. Shape it into balls and set them in a plate. Grill or fry the chicken. For frying, heat oil in a pan. Deep fry them on medium high until they are cooked. Drain them on a kitchen towel. For sauce, keep 1.5 tablespoon oil in the pan. Add ginger garlic and fry until fragrant. Add onions and red chili paste, you can also use readymade ones. Mix I tbs of vinegar and ½ brewed soya sauce. Pour it to the pan, add sugar and red chili paste. Sauté’ without burning allow cooking until sauce thickens. Add the cooked chicken lollipop and toss. Garnish with coriander and celery leaves. Wrap lollipops with foil towards the bone. Now, it is ready to serve.

 

 

SOYABEAN CURRY RECEIPE:

Preparation Time: 10 mins

Cooking Time: 30 to 45 mins

Serves: 4

Ingredients:

Soya Beans – 1 cup dried beans
Oil – 3 tbl spn
Cumin Seeds– 1.5 tsp
Garlic – 4 fat cloves crushed
Chilli Powder -2 tsp or to taste
Turmeric Powder– 1 tsp
Garam Masala Powder – 1 tsp
Salt to taste
Coriander leaves a handful

 

Method:

Wash and soak soy beans overnight. Next day drain them and add it to a pressure cooker. Now cover with water. Pressure cook for 4 whistle, simmer the pan and cook on a low heat for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside the dal along with cooking liquid. Heat oil in a pan and add in cumin seeds and crushed garlic. Sauté for about a minute. Add in chili powder, turmeric and garam masala powder. Sauté well in the oil. Add in the cooked dal along with the cooking liquid. Add some salt. Bring this whole thing to a boil. Simmer till the curry reaches the right thickness. Add coriander leaves and mix well. Now your Soyabean curry receipe is ready serve with rice and roti(optional).